Category All Recipes

VUE de MONDE


VUE de MONDE

OMG! What can I say about this place, it is amazing. The service, the atmosphere, the company of my beautiful girlfriend and of course THE FOOD! Everything was cooked perfectly, each course (and there was ten of them plus cleansers and petit-fours) was served by two chefs, one to present the dish and another to sauce and explain the dish. There was some pretty unusual food from duck tongue to wallaby and everything in between. There was even a member of the wait staff specifically for wine, for food, for tea and for cheese, all specialising in their own category. It truly was an experience, and I cannot wait to go again!

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Peri Peri Chorizo and Prawns


PERI-PERI CHORIZO AND PRAWNS

What a perfect recipe for Perth’s hot summer. I am a massive lover of seafood and growing up in Exmouth on the Ningaloo Reef, it was very hard not to be! I was in the mood for some prawns and came across a recipe on http://www.taste.com.au by Kate Nichols and I added the chorizo ;-). I promise the next recipe will be a bit more involved and molecular, I went on holiday to Melbourne and took my girlfriend to the infamous Vue de Monde. I might just post some photos soon!

Peri Peri Chorizo and Prawns

INGREDIENTS

– 8 Prawns (which ever type and how ever many you like)

– Chorizo Sausage, Sliced

– 6 Long Red Chillies

– 1 Garlic Clove, Finely Chopped

– 1 tbsp Paprika

– 3 tbsp Cider or White Wine Vinegar

– 100ml Grape Seed Oil

-2 tbsp Shredded Basil

– Lemon or Lime Wedges, to serve

METHOD

First preheat the oven to 180° and cook the chillies until they are soft and lightly browned. N0w chop the chillies (removing the seeds if you desire) and add to a large frypan with the garlic, paprika, vinegar, oil and 2 teaspoons salt. Simmer this until fragrant and then transfer to a mini food processor and blitz and leave to cool completely. Coat the prawns in this mixture and leave to sit while you prepare the chorizo.

Add some oil to a sauce pan or wok and add the chorizo and cook for ten minutes. You then want to add the prawns and cook for a further three to four minutes until the prawns have cooked through. Transfer to a bowl and toss through the basil and squeeze a lime wedge over the top. Serve with lemon and lime wedges.

Adapted from Kate Nichols Taste.com.au recipe.

Original Recipe Link: http://www.taste.com.au/recipes/19979/barbecued+piri+piri+prawns