| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
The, Alex, Factor |
6 |
servings |
INGREDIENTS
| 20 |
|
Tiger prawns; peeled |
| 2 |
tb |
Olive oil |
| 1 |
sm |
Fennel bulb trimmed and finely sliced |
| 1 |
|
Red onion peeled and finely sliced |
| 1 |
md |
Carrot; peeled and finely |
|
|
; sliced |
| 1 |
md |
Courgette; finely sliced |
| 2 |
lg |
Lemons; juice of |
| 200 |
ml |
Olive oil; (1/3 pint) |
| 2 |
ts |
Sugar |
| 1 |
sm |
Bunc coriander picked and finely |
|
|
; sliced |
|
|
Salt and pepper |
| 3 |
|
Red peppers |
| 3 |
|
Yellow peppers |
| 100 |
ml |
Olive oil; (3 1/2fl oz) |
| 3 |
|
Cloves garlic |
| 2 |
|
Sprigs thyme and rosemary |
|
|
Salt and sugar |
INSTRUCTIONS
FOR THE ROASTED PEPPERS
Preheat the oven to 180°C/350°F/gas mark 4.
Mix all of the vegetables together with the lemon juice and sugar, salt
them to taste then add a little freshly ground black pepper. Season the
tiger prawns and saut. them for 3 minutes, in a little oil. Place onto a
serving dish and spoon the vegetables mixture over. Serve at room
temperate.
For the roasted peppers: Place the peppers into a very hot ovenproof dish
with the olive oil, thyme and rosemary, cover with foil then bake in the
pre-heated oven for 25 minutes. Remove then place into a bowl and cover
with a piece of clingfilm. Peel and seed the peppers then place onto your
serving dish and pour the cooking juices over.
Converted by MC_Buster.
Per serving: 497 Calories (kcal); 51g Total Fat; (87% calories from fat);
2g Protein; 14g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 10 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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