Prawn Croutes with Muhammara and pickled salad
Chef: Wild Atlantic Prawns
This dish can be served as a canape or a sharing plate.
- 500g Red Peppers
- 50g Macadamia Nuts
- 50g Walnuts
- 1/4tsp Smoked Paprika
- 1tsp Cumin Seeds
- 1 Clove Garlic (chopped)
- Pinch of Cayenne Pepper
- 1tbsp Pomegranate Molasses
- 1tbsp Olive Oil
- 1 Swede (peeled and julienne)
- 1 Granny Smith Apple (small dice)
- 3 Radishes (thinly sliced)
- 100ml Rice Vinegar
- 1/2 Green Chilli (finely diced)
- 2tsp Pink Peppercorns
- 20g Sugar
- 2 Cloves
Method for Muhammara
- Roast the peppers in a hot oven until stating to char, then place in a bowl and cover with cling film and allow to steam. The skins should now be easily removed, discard along with the seeds and stalk.
- Chop the flesh of the peppers and along with the remaining ingredients blitz in a food processor to a thick paste, season with salt and a squeeze of lemon juice to taste.
Method for the Pickled Salad
- Bring the vinegar, chilli, peppercorns, sugar and cloves to the boil then allow to cool
- Place the prepared swede, apple and radish in the pickle and leave for a minimum of 1 hour (the longer you leave it in the pickle, the more intense the flavour will be.)
- You can use crackers, oatcakes, seeded thins as a base. Spread with the muhammara, top with prawns and garnish with the salad and a few sprigs of watercress.