I've been trying to post the first recipe for Environmental Foodies....it is taking some time to work out the kinks in this new shiny toy! Let's see if it works....a quickie recipe, for fun....
Prawn and Chorizo Cocktail Kebabs with Spicy Red Bell Pepper Sauce
Serves 4
200g purchased chargrilled red bell peppers, drained
2 garlic cloves, crushed
1 tbsp lemon thyme leaves or 1 tsp dried thyme leaves
1 long red chilli, sliced (remove seeds if you do not like it too hot)
1/3 cup olive oil
1 tbsp of a good white wine vinegar
2 tsp caster sugar
a pinch of white pepper
16 thin slices chorizo (or 1 large chorizo sausage, medium to hot)
16 medium cooked prawns, peeled, deveined, tails intact
1 tbsp olive oil, extra
Place bell pepper, garlic, thyme leaves, chilli, oil, vinegar and sugar into a food processor with 1 tbsp warm water. Process until a thick, smooth sauce forms. Season with salt and white pepper. Transfer to a serving bowl. Cover and refrigerate until required.
Place a slice of chorizo on the inside of a prawn. Thread onto small metal or prepared bamboo skewers. Heat a frying pan or barbecue hotplate on medium heat. Add oil. When hot add skewers 5-6 at a time, cooking for 2 minutes on each side or until prawns are heated through. Cook remaining skewers, adding extra oil if needed. Serve with spicy bell pepper sauce. Voila!