Using a large nonstick pan, heat on high, add the olive oil, chilli, garlic, red onion, cook until slightly golden brown. Add the white wine and butter and cook gently for 1 – 2 minutes. Add the prawns and simmer gently until prawns turn red in colour. Finish with chopped herbs, check seasoning by tasting and serve.
When it comes to the holidays it is so much fun to elevate your recipes and really make them special, sometimes that means a lot of extra work! Not the case with these Butter Poached Lobsters. They are so incredibly simple, yet full of decadent flavour – perfect for light supper of lazy lunch.
Roasting the squash brings out its sweetness in these ethereal made-from-scratch ravioli. A simple butter sauce lets the flavours of the filling shine, with a touch of nuttiness and crunch from toasted hazelnuts.
For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower two to three inches of the asparagus spears. Prepare a large, shallow pan (with a cover) with a half-inch of water and a steamer rack.
Place the chocolate fondant in the centre of the plate allowing the mould to rest for at least a minute before removing. Slide it off gently and pour bitter chocolate sauce on top. Garnish with pistachio, ice cream and a piece of mint.
