Sig's Rich Fruit Sauce with Prawns and Halloumi
Sig's Rich Fruit Sauce with Prawns and Halloumi

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, sig's rich fruit sauce with prawns and halloumi. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Put your cognac, port and honey into a small saucepan. Halloumi is a sturdy enough beast to withstand being cooked over coals. We recommend threading the cheese onto skewers, as it has a tendency to stick.

Sig's Rich Fruit Sauce with Prawns and Halloumi is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Sig's Rich Fruit Sauce with Prawns and Halloumi is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook sig's rich fruit sauce with prawns and halloumi using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Sig's Rich Fruit Sauce with Prawns and Halloumi:
  1. Take 8 slice of thin cut Halloumi (Greek frying/grilling cheese)
  2. Make ready 16 large ready cooked prawns
  3. Make ready 400 grams blackberries
  4. Take 2 large tablespoons runny honey
  5. Get 1 tbsp cognac or brandy
  6. Prepare 1 tbsp Port
  7. Take 1 tablespoon cornflour
  8. Take 2 to 3 tablespoons water

Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Place prawns in a bowl and add combined ingredients (A). Just before deep-frying toss the prawns in corn flour. Heat wok with sesame oil, sauté garlic and ginger until aromatic.

Instructions to make Sig's Rich Fruit Sauce with Prawns and Halloumi:
  1. Put your cognac, port and honey into a small saucepan. Mix the honey with the alcohol stirring it until they have infused over heat.
  2. Add 200 grams of the berries and gently simmer until they pop and release their juice.
  3. Take the mixture of the heat and cool slightly. With a blender mix until smooth
  4. With a fine sieve separate the seeds from the juice. I use the handle of a wooden spoon to stir the juice gently through the sieve. It will be thicker then just normal juice and smooth.Discard the seeds , return juice back to the pot
  5. Reheat gently .Mix the cornflour with the water, add to the juice until it slightly thickens to a sauce . Take of heat . Add the rest of the berries and leave to cool.
  6. This mixture can be used for savouries and puddings alike. It keeps 2-3 days in fridge .
  7. Heat frying pan and fry the halloumi from both sides to brown, it should not be rubbery when cooked.
  8. Arrange cheese as served here Iwith lettuce , prawns and the sauce. I had this as a light lunch but it could equally serve as a starter.

Add ingredients (B), dragon fruit and spring onion. Perfect for vegetarians and cheese-lovers alike, halloumi is an impressively versatile ingredient to cook with. Unlike soft, melting cheese, halloumi holds its shape well, is mild enough to take on other flavours, and develops a crisp, golden crust when cooked. Here the use of chilli is restrained; but it is still important to search out a white with ripe fruit and There is plenty of the grape's tell-tale acidity to cut through the rich prawns. Chicken Fruit Salad cocooned in crunchy lettuce wraps are sweet, creamy, crispy and PACKED with flavor!

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