Bakedtigerprawnswithsaffron butter
SERVES2 // PREPTIME 35 MINS// COOK 10 MINS(PLUSINFUSING)“Nothingbeatsthearomathathitsyouwhenyouopenupthis
deliciouslittleparcel,”saysChallinor.“Ifyoureallywanttotake
it to the next level, squeeze all the juice from the prawn heads.”Haloumiwithroast
grapesandhoney
SERVES2-4ASA STARTER
// PREPTIME 10 MINS// COOK 30 MINS“Theroastedgrapesandsherryvinegar
adda perfectsweet-souraccompaniment
to the rich haloumi,” says Challinor.100 gmsoftenedunsalted
butter
½ tspsaffronthreads
1 largegarlicclove,
finelygrated
¼ teaspoonmildpaprika
1 tspfinelygratedlemonzest
6 largetigerprawns(400gm,
seenote),headsandtails
intact,remainingshell
removed
Lemonwedgesand
flatbread(see recipe p79),
to serve1 Preheatovento200°C.
2 Combinea heapedteaspoon
ofthebutterandthesaffron
ina smallsaucepanoverlow
heat,stirringuntilbuttermelts
andmixtureis hot.Setaside
to infuse (10 minutes).3 Placeremainingbutterwith
infusedbutter,garlic,paprika,
lemonzestandsalttotastein
a bowl.Mixuntilwellcombined.
4 Placetwolargesheetsof
bakingpaperona worksurface.
Placethreeprawnsina single
layerinthecentreofeach.
Spoonsaffronbutterevenly
overprawns.Foldpapertoform
a parcel,twistingendstightly
tosealandpreventleakage.
5 Placeparcelsonanoventray
andbakeuntilprawnsarejust
cookedthrough(8minutes).
6 Servewithlemonwedges
andbreadtosoakupthejuices.
NoteChallinorusesSkullIsland
prawns(skullisland.com.au).600 gmbunchseedless
crimsongrapes
2 tbspoliveoil
75 mlsherryvinegar
90 gm(¼cup)honey(seenote)
200 gm haloumi (see note)1 Preheatovento240°C.
Lineanoventraywithbaking
paper.Placegrapesontray
anddrizzlewithhalftheoil.
Roastuntilskinsjustbeginto
blister(15minutes).Setaside.
2 Combinevinegarand
honeyina smallbowl.
3 Heatremainingoilin
a smallovenprooffrying
panovermedium-highheat.
Addhaloumiandcookuntil
deepgoldenbrown(2minutes
eachside).Transfertoa plate
andwipepanclean.Add
honeymixturetopanand
bringtotheboil.Return
haloumitopanandtransfer
totheovenuntilhaloumiis
softandsyrupis reduced
byone-third(8minutes).
4 Addgrapestopanand
spoonoversomeofthesyrup.
Transfertoa servingplateor
servestraightfromthepan.
NoteChallinorusesMalfroy’s
GoldhoneyandL’Artisanorganic
haloumi.Tomakeyourown
haloumi,seep46forour
haloumi masterclass.➤Smokedeggplant
andpomegranatesalad
SERVES4 ASA STARTER// PREPTIME 45 MINS// COOK 10 MINS(PLUSCOOLING)“Thisdishis soversatile,”saysChallinor.“Itworkswellas
a starterwithbreadorpairs nicelywithroastedmeatorfish.”2 mediumeggplants
1 lemon,thinlysliced
2 tbspwhitewinevinegar
100 mlextravirginoliveoil
1 clovegarlic,finelygrated
2 redshallots,finelychopped
2 large,ripetomatoes,
seededandfinelychopped
Arilsfrom1/2small
pomegranate
½ tspcuminseeds, toasted
and crushed1 Pierceeggplantalloverwith
a fork.Placea cakerackover
a gasburneronhighandcook
eggplantdirectlyovertheflame
untilskinis blackenedandflesh
is verytender(10mins).Place
in a colander to drain and cool.2 Filla largebowlwithwater
andaddlemonslices.Peel
blackenedskinoffeggplant,
thendipeggplantintothe
lemonwatertoremoveany
excessskin;drainina colander.
3 Whiskvinegar,oil,garlic
anda pinchofseasaltflakes
ina bowl.Stirinshallotand
tomato.Gentlypulleggplant
apartintolongstrips.Add
eggplanttotomatomixture
andgentlyfoldtocombine.
Seasontotaste.
4 Transfereggplantmixture
toa servingdish.Sprinkle
withpomegranatearils and
cumin to serve.80 GOURMET TRAVELLER