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Adam Newell's recipe for Simon Holst's cooking challenge - 27 April


Tiger Prawn and Sesame Toasts

This is a revved up version of the prawn toasts you can get at a Chinese restaurant. They go really well as a tapas dish, or can be served as a starter with a spicy cucumber salad. Be careful when frying the toasts not to have the oil to hot.

Serves 6

12 slices brioche or your favourite bread
2 tablespoons Hoisin Sauce
1/4 chopped red chilli, finely diced
250g tiger prawn meat
Salt
Pinch caynne pepper
1 clove garlic, finely chopped
Zest of 1 lemon
1 whole egg
50 ml fresh cream
2 spring onions, finely chopped
1 tablespoon of freshly chopped ginger root
Juice of 1 lemon
1 tablespoon sesame seeds
100 ml Canola Oil for frying
3 limes, cut into wedges
1 tablespoon coriander, chopped

1. Brush each slice of bread on one side with the hoisin sauce and sprinkle with the chilli.
2. In a mixing bowl season the prawn meat with salt, cayenne pepper, garlic and the lemon zest.
3. Beat in the whole egg and then the cream until it's nice and smooth. Add the spring onion, ginger and lemon juice.
4. With a palette knife or spatula spread the prawn mixture all over the brioche (which has the hoisin sauce on it) until it's about half an inch thick and nice and smooth. Sprinkle with the sesame seeds
5. Heat the canola oil in a non stick pan and fry the bread with the prawn side down first until golden brown, then turn the bread over and cook the underside until crispy.

To serve

Remove the crust from the slices and cut them in to 3 equal strips. Place them on your tapas platter and garnish with lime wedges and chopped coriander


Cinnamon Drop Scones with Blueberry Cream

My mother was always into baking, and I remember her experimenting with recipes. We often had scones and these were the ones we most often asked for. You can add fruit to the scone recipe of you like.

Serves 6

Drop scones

225g self raising flour
1/2 teaspoon mixed spice
1 tablespoon cinnamon
55g castor sugar
1 tablespoon clear honey
2 eggs, beaten
300 ml milk
Oil for cooking

1. Place the flour, mixed spice, cinnamon and sugar in bowl, making a well in the centre
2. Mix the honey and egg together and pour into the centre of the flour mixture. Gradually add the milk, beating well until smooth.
3. Use oil to lightly grease a heavy based frying pan or griddle and heat until moderately hot. Drop 1 tbsp of the mixture into the pan and cook until bubbles appear on the surface and the underneath is golden brown. Turnover, cook the other side for a further 1-2 minutes
4. Place between a tea towel or kitchen paper and keep warm. Repeat until all the batter is used.


Blueberry Cream
1 punnet blueberries
75g icing sugar
30ml dark rum
Zest of 1 lemon
500ml cream, whipped

Mix the blueberries with the icing sugar and rum, and leave for half an hour to infuse.
Add the lemon zest and fold in the whipped cream. Check for sweetness and add more icing sugar if necessary.


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