Monthly Archives: February 2015
Avocado and Prawn Cocktail and Roasted Baby Potatoes with Romesco Sauce
From our “Around the World in Eight Courses” dinner comes the first two recipes from our tapas platter:
Avocado and Prawn Cocktail
1 large avocados
5 oz. chopped prawns
1 tablespoon extra-virgin olive oil
1 clove garlic
1.5 oz heavy cream
1.5 teaspoon extra-virgin olive oil
Peel the prawns and remove the heads. Season the bodies and fry in the oil. (The heads can be used to make the stock).
Peel the avocados, remove the pits and crush the flesh with the chopped spring onion, the peeled and finely chopped garlic, the olive oil and the cream to form a velvety smooth purée. Season to taste.
Drop a dollop of the avocado mix onto the platter and top with one shrimp (or the other way around.
Roasted Baby Potatoes with Romesco Sauce
- 3 ounces whole blanched almonds
- 2 roasted red peppers
- 1 small garlic clove
- 1 teaspoon coarse salt
- 1/8 teaspoon smoked hot paprika
- 1 teaspoon sherry vinegar or red-wine vinegar
- 1 1/2 tablespoons extra-virgin olive oil
- 1 pound small red and yellow potatoes
- Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until lightly golden and fragrant, 7 to 8 minutes. Remove from oven, and let cool 15 minutes.
- Raise oven to 375 degrees. In a food processor, combine almonds, garlic, roasted red peppers, 3/4 teaspoon salt, paprika, mint, and vinegar. Process to a coarse paste, about 1 minute. With machine running, add 1 tablespoon oil in a slow, steady stream until sauce is smooth. Transfer sauce to a small bowl, and set aside.
- Place potatoes on a rimmed baking sheet, and toss with remaining 1/2 tablespoon oil and 1/4 teaspoon salt. Roast in oven until skins are slightly crisp and potatoes are tender, shaking pan once to turn potatoes, 20 to 30 minutes. Serve hot with sauce on the side.