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

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sig's rich fruit sauce with prawns and halloumi. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Sig's Rich Fruit Sauce with Prawns and Halloumi. I had some blackberries over and fancied my favourite fruit sauce and some cheese. I had everything else in the house too. So I just threw it together on a bed of lettuce.

Sig's Rich Fruit Sauce with Prawns and Halloumi is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Sig's Rich Fruit Sauce with Prawns and Halloumi is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Prepare 8 slice of thin cut Halloumi (Greek frying/grilling cheese)
  2. Prepare 16 large ready cooked prawns
  3. Get 400 grams blackberries
  4. Take 2 large tablespoons runny honey
  5. Take 1 tbsp cognac or brandy
  6. Get 1 tbsp Port
  7. Take 1 tablespoon cornflour
  8. Prepare 2 to 3 tablespoons water

Thread a prawn, a piece of pineapple and a piece of halloumi onto each skewer. Repeat once more, finishing each skewer with a prawn. Serve with a drizzle of salsa. Potted Scottish smoked salmon & prawns in citrus Marie Rose sauce, topped with Hendricks herb mousse, lemon and caraway crostini GRILLED HALLOUMI BOWL (V) A salad of wild rice, quinoa, baby spinach, green beans, avocado, charred broccoli and warm halloumi served with sweet lemon dressing, pomegranate and pumpkin seeds Heat a BBQ hot plate, large griddle or fry pan over a medium to high heat, add the skewers and fry, turning once, until the prawns are cooked through and the haloumi is golden.

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.

Serve with a drizzle of salsa. Potted Scottish smoked salmon & prawns in citrus Marie Rose sauce, topped with Hendricks herb mousse, lemon and caraway crostini GRILLED HALLOUMI BOWL (V) A salad of wild rice, quinoa, baby spinach, green beans, avocado, charred broccoli and warm halloumi served with sweet lemon dressing, pomegranate and pumpkin seeds Heat a BBQ hot plate, large griddle or fry pan over a medium to high heat, add the skewers and fry, turning once, until the prawns are cooked through and the haloumi is golden. Serve drizzled with a little basil oil and lemon juice with a few extra lemon wedges on the side. Share This Story, Choose Your Platform! Stir through the drained pasta and serve immediately.

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