Peter Piper Pickled Prawns Food

PETER PIPER PICKLED PRAWNS

Steps:

• Whisk together vinegar, lemon juice, and 2 teaspoons salt in a large bowl. Gradually whisk in oil.
• Bring a large pot of water to a boil. Squeeze in remaining juice from lemons, and drop in rinds. Add shrimp and fennel fronds, reserving some for garnish. Simmer until shrimp are just cooked through, about 3 minutes. Transfer shrimp to a plate using a slotted spoon, and pat dry with paper towels. Add to vinaigrette while still warm; toss. Refrigerate until chilled, about 1 hour.
• Toss sliced fennel, red onions, beans, and tarragon with shrimp. Refrigerate for at least 1 hour.
• Garnish shrimp with reserved fennel fronds before serving.

FIERY PRAWN & PEPPER SKEWERS

Steps:

• Whisk the garlic, chilli, parsley, both types of paprika and olive oil together. Stir through the prawns and season well. Cover, put in the fridge and leave to marinate for at least 30 mins before threading on to skewers, interspersing them with a few of the peppers, so that each skewer has about 4-5 prawns.
• Light a barbecue and leave until the flames die down and the coals turn white with glowing centres. Grill the skewers, or cook in a griddle pan over a high heat for 3-4 mins until pink and opaque. Serve immediately with a squeeze of lemon and plenty of saffron aïoli.

PETER PIPER'S PICKLED PEPPERS

Steps:

• Carefully wash green peppers and remove seeds.
• Slice and pack in STERILIZED pint-sized canning jars with 2 to 3 cloves of garlic, 2 bay leaves, and 1/2 teaspoon salt in each jar.
• Bring equal parts of water and vinegar to a boil and pour over peppers in jars.
• Seal immediately.
• Cool and store in refrigerator.
• Keeps for a few months.
• For longer storage, process for 10 minutes in a boiling water bath.