Prawn & Pumkin Halloween Recipe for Halogen Oven

This Halloween recipe is delicious!

Prawn & Pumpkin
Ingredients
For the roasted pumpkin
750g pumpkin, or 1 small butternut squash
1 lemon, juice only
150ml extra virgin olive oil
1/2 tsp Salt
pinch cayenne pepper
2 balls buffalo mozzarella cheese, drained
10 Dried apricots, roughly chopped
3 tbsp pumpkin seeds
10 large mint leaves, shredded

For the prawns
12 large langoustines
12 large unpeeled tiger prawns
3 garlic cloves, chopped
2 tsp tomato paste
100g unsalted Butter, softened
Salt
cayenne pepper

Method

1. Peel the pumpkin and remove the seeds. Finely slice, and arrange on an oven tray in a single layer.
2. Combine the lemon juice and 75ml of the olive oil. Brush evenly over the top of the pumpkin and season well with salt and cayenne pepper.
3. Cook the pumpkin on HI for 3-4 minutes on each side, until the edges are brown and crisp.
4. Lay the pumpkin out over a large serving platter.
5. Slice the mozzarella and arrange over the top of the pumpkin.
6. Mix the apricots, pumpkin seeds, mint and remaining olive oil. Season with salt and cayenne pepper, and spoon over the top of the pumpkin and mozzarella.
7. Split the langoustines and tiger prawns down the centre and remove their thin intestinal cord. Reserve any coral for the garlic butter. Lay them, cut side up, onto a baking sheet.
8. In a small bowl, combine the garlic, tomato paste and butter together with the coral, if there is any.
9. Season to taste with salt and cayenne pepper.
10. Smear the flavoured butter over the langoustines and prawns.
11. Grill on the upper grill on HI for 5 minutes, until the thickest part of the prawn near the head, is pink and no longer transparent.
12. Place the prawns on top of the grilled pumpkin and serve.

Happy cooking

This entry was posted on Friday, October 31st, 2008 at 12:28 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.