David Colcombe at Opus created a fabulous prawn cocktail for Taste of Birmingham
1. To make the salsa, heat the olive oil in a saucepan. Add the peppers, tomatoes and onion and cook on low heat until tender, about 7 minutes. Remove from the heat and stir in the basil leaves. Leave to cool.
2. To make the marie rose dressing, simply mix all the ingredients together in the order listed.
3. To dress the glasses, wash the gem lettuce, shred the outside leaf and leave the small inner leaves for garnish. Place the shredded gem lettuce in the bottom of the glass. Coat the prawns with marie rose dressing and place on top of lettuce. Garnish with the garnish ingredients, including the reserved inner lettuce leaves.
.jpg)
Recipe © courtesy of David Colcombe, chef at Opus
To find out more about Taste Festivals and to buy tickets visit the Taste Festivals website.
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.