Christmas with Good Housekeeping. Good Housekeeping
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Название: Christmas with Good Housekeeping
Автор: Good Housekeeping
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780008308179
isbn:
6 tbsp mayonnaise
3 tbsp tomato ketchup
Finely grated zest of 1 lemon, plus lemon wedges to serve
Few dashes Tabasco sauce, to taste
Few large pinches paprika, plus extra to garnish (optional)
½ cucumber
Melba toasts or bread, to serve
Per serving 176 cals, 14g protein, 12g fat (1g saturates), 3g carbs (3g total sugars), 1g fibre
1. Lay the prawns out on some kitchen paper and dab dry. Put into a large bowl and add the shredded lettuce, the mayonnaise, tomato ketchup, lemon zest, Tabasco and paprika, if using. Stir to combine, then adjust the seasoning as necessary.
2. Slice the cucumber half into equal rounds, as thinly as you can.
3. Use the cucumber slices to line six dessert glasses, then spoon in the prawn mixture. Garnish with a grinding of black pepper and a sprinkle of paprika, if using. Serve with lemon wedges and Melba toasts or bread.
Prepare to the end of step 2 up to 3 hours ahead. Cover the prawn bowl and chill. Put the cucumber slices into another bowl, lay over some damp kitchen paper (so it’s touching the cucumber), then cover and chill. Complete the recipe to serve.
Purists may eat oysters with just lemon and Tabasco, but here are three alternative sauces that marry well with this luxury starter. Allow 4–6 oysters per person, and make sure they are as fresh as can be. Shucking them at home is ideal – alternatively, ask your fishmonger to do it for you. Serve on a large platter of crushed ice or rock salt.
Shallot Vinegar
Also known as mignonette sauce, this is a real classic to serve with oysters. The sharpness of the vinegar cuts through the richness of the shellfish.
Makes enough to dress up to 24 oysters
Hands-on time: 5 minutes
2 shallots, finely sliced
100ml (3½fl oz) red wine vinegar
1½ tbsp caster sugar
Per serving (with 4 oysters) 23 cals, 1g protein, 0g fat (0g saturates), 4g carbs (4g total sugars), 0g fibre
In a small bowl, stir together the chopped shallots, red wine vinegar and caster sugar, and leave to infuse for 1 hour. Empty into a serving bowl.
Prepare up to a day ahead. Cover and chill. Allow to come up to room temperature before serving.
Zesty Chilli Sauce
For a fresh Asian twist this simple dressing works a treat.
Makes enough to dress up to 24 oysters
Hands-on time: 5 minutes
125ml (4fl oz) sweet chilli sauce
2 tbsp extra-virgin olive oil
Finely grated zest and juice of 2 limes
2 tbsp fresh chopped coriander
Per serving (with 4 oysters) 87 cals, 1g protein, 4g fat (1g saturates), 12g carbs (11g total sugars), 0g fibre
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