|Shelled king prawns|
|½ teaspoon||Sea salt|
Crack the potatoes open with a rolling pin. Heat the oil and cumin seeds.
Add the potatoes and cook in the oil until they are browned. Add about half a bottle of the white wine and the sea salt and steam with the lid on for about 20 minutes. Meanwhile douse the sausages in oil and place on the barbecue.
Soak the prawns in water so they don't burn on the barbecue. Marinate in olive oil and grated ginger.
Take the beetroot and cut into quarters. Season with sea salt and mix with creme fraiche and black pepper. Cook in the oven at 180C for about 20 minutes.
Cut the courgettes into strips with a potato peeler or knife and place on barbecue, no need to oil. Toast some pine nuts over a low heat in a dry pan. Serve with olive oil and a dash of white wine vinegar. At the last minute, barbecue the prawns for a minute each side.
Shred some spring onions and chives and use as a garnish. Serve the sausage on a bed of courgette and pine nuts with the potatoes, beetroot and prawns.
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Carlton Food Network
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