Bloody Mary Prawn Cocktail

Mon, 14 December 2020

Bloody Mary Prawn Cocktail

Ingredients

Sauce

200g (6 spoons) good mayonnaise or aioli

Juice & Zest of 2 limes

1 tbsp tomato ketchup

2 tsp Worcestershire sauce

Tabasco, to taste

Glug of vodka

1/2 of a finely Diced Cucumber, tossed in a splash of vinegar and 1/2 spoon of sugar to marinade, can be done 30 mins before and it’ll hold its colour nicely

Prawn Cocktail

Sprig of dill

5 big prawns per person

Knob of butter

4 cloves of garlic

Pinch of parsley

Lettuce of your preference, I like baby gem or a soft delicate butter head, I’m not a fan of iceberg, despite it being a classic ingredient

Method

For the Marie Rose Sauce

- In a bowl mix the 200g (6 spoons) good mayonnaise or aioli, Juice & Zest of 2 limes, 1 tbsp tomato ketchup, 2 tsp Worcestershire sauce, Tabasco, to taste, Glug of vodka, 1/2 of a finely Diced Cucumber, tossed in a splash of vinegar and 1/2 spoon of sugar to marinade

- Marinade this for 30 minutes

For the Prawn Cocktail

- Heat a frying pan and fry the prawns dry (no oil) for 2 mins each side, add the garlic then finish with a touch of butter, swirling around the pan and add the lemon & parsley at the end with a pinch of salt

- Toss the lettuce leaves in the Marie Rose sauce and place the prawns on top

- Add a sprig of dill to finish and a loaf of good bread, and it’s done

Egg Nog

This is best made 2 days ahead, the flavours mingle nicely, and I’ve had one before that was 9 months old! It definitely ages better, yet made at the last minute gives it a lighter creaminess that I prefer

Ingredients

8 eggs, separated

175g Caster Sugar

725 ml whole milk

500ml double cream

400ml dark rum

Method

1) Finished with some freshly grated nutmeg

2) I also like to sneak a tiny sprinkle of chocolate powder

3) Whisk the egg whites with half of the sugar until meringue type pillowy peaks and refrigerate

4) Whisk the egg yolks with the remaining sugar until doubles in size and is glossy

5) Gradually add the milk, cream and rum