Smokehouse Restaurant

Serving picnic hampers to enjoy Monday to Thursday.  Friday to Sunday we have  a 3 course lunch from 11.45am with two sittings.  Saturday and Sunday we have a 2 course brunch from 9.30am to 11am.

Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
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Rosemary skewered tiger prawns and prosciutto

Serves 2
Serve with a glass of Poachers Riesling.

Ingredients

300g large tiger prawns

70g Poachers prosciutto

Rosemary stalks

50g preserved lemon

3 cloves garlic

1 tsp sweet paprika

1/4 Spanish onion

1/2 punnet cherry tomatoes

50g table grapes

50 g Persian feta

Salad leaves

80ml Robust olive oil

 

Method

Warm up the BBQ or char-grill. Devein the prawns and place in a bowl with the finely chopped preserved lemon, crushed garlic, paprika and a splash of olive oil. Marinate for 30 mins in the fridge. Meanwhile, tear the prosciutto into strips, thinly slice the onion, halve the tomatoes, rinse the salad leaves and grapes.

Back to the prawns, insert the rosemary stalks into the prawns and thread through the body of the prawn, grill on both sides for 3 minutes. Assemble the salad, top with prawns, prosciutto and feta. Drizzle with olive oil.

 

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