Picnics with a Difference!
National Picnic Week begins tomorrow and we will be celebrating come rain or shine… who says a picnic has to be outside? 🙂
Add the wow factor to your picnic this weekend with this delicious recipe… butterflied prawns in Moroccan spices served with jewelled cous cous.
Butterflied Prawns in Moroccan spices
1 Tablespoon of Ras el Hanout
6 Tablespoon of Extra Virgin Olive Oil
To butterfly the prawns start by removing the shells and then slice the prawn along its back about 5mm deep. You should be just deep enough to see the intestine tract if the prawn has one. Remove this
from the prawn and then repeat this process on the others.
Mix all of the other ingredients in a bag and add the prawns.
Leave to marinade in the spices for at least an hour in the fridge.
Cooking: grill/or fry on medium heat for 3-6 minutes or until cooked.
2-3 Tablespoon of Extra Virgin Olive Oil
70g mixed dried cranberries, sour cherries and sultanas
Boil the water and add the stock cube to it.
Rub some of the oil through the cous cous. Add the stock to the cous cous until just covered. Stir through the stock and cover with cling film.
Finely chop the vegetables into small cubes, the smaller the better as they will look more elegant.
Stir the cous cous with a fork to break up any biggish lumps. Add a bit more oil if necessary and more
When the cous cous is done stir through vegetables and dried fruit.
Top with the prawns and enjoy!
We can create bespoke picnic baskets for your summer events so whether you’re going to Ascot, Wimbledon or for a picnic in the park, get in touch for information and menu ideas.