Welly Recipe: Roasted red pepper and hazelnut dip with griddled prawns

Welly Recipe: Roasted red pepper and hazelnut dip with griddled prawns
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Fancy doing something special on the summer bbq?  We’re still holding out for decent weather before the kids go back.  Call us crazy but come rain or shine, we’ll be lighting the barbie and creating this unique and original option for a dinner party dip:

Serves: 4

Preparation Time: 20 minutes

Ingredients:

For the dip:

1 red pepper

1 tomato

1 clove garlic

25g of stale bread

A handful of toasted hazelnuts

1 tbsp. red wine vinegar

2 tbsp. extra virgin olive oil

For the prawns:

400g raw tiger prawns in shell

15 small snacking peppers

salt and pepper

olive oil

Method:

Place the red pepper, tomato and garlic (with skin on) under a hot grill. Remove the garlic clove after 3-4 minutes or when it’s soft and will pop from its skin. Leave the red pepper and tomato under the grill until they are blackened on all sides. Allow them to cool down a little before peeling and discarding the blackened skins and removing the stem and seeds from the pepper. Then place them, along with the rest of the dip ingredients, into a food processor and blend until smooth.

Thread the prawns and peppers on to skewers and season with salt and pepper. Heat a griddle pan, add a little olive oil and cook the skewers until the prawns are pink and cooked through.

Serve the prawns with the red pepper dip on the side.

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