A Taste of the Tropics

A great appetiser, and a good one for kids to try – cooking (under supervision!) and eating

Prawns with mango ketchup

Ketchup
Ingredients
2 ripe mangoes peeled and flesh removed and cubed
1 onion finely chopped
1 garlic clove finely chopped
50ml apple cider vinegar
1 tsp celery salt
1 tsp allspice
1/2 tsp cinnamon
A little olive oil for frying

Method
1. Finely chop the onion and garlic and sweat the onions on a low heat for about 5 minutes or until soft
2. Add garlic and cook for a further 1minute
3. Add cubed mango to the pan with celery salt, allspice and cinnamon
4. Cook for a further minute
5. Remove contents and place in a food processor along with apple cider vinegar
6. Pulse until smooth consistency.

Oven baked garlic prawns
Ingredients
200g raw prawns tail on
50ml olive oil
4 garlic cloves finely chopped
1tsp of chilli flakes (optional)
Handful chopped parsely
Juice of half a lemon
Lemon wedges for garnish (optional)

Method 
1. Preheat oven 160C (fan)
2. Line a baking tray and spread prawns evenly
3. Heat the oil in a small saucepan over a medium heat and add the garlic
4. Add the chilli flakes at this point if you are using them
5. Cook for approx 1 min
6. Pour oil over prawns ensuring all are covered
7. Cook in preheated oven for about 10 mins, or until cooked
8. Remove from oven and sprinkle with chopped parsley
9. Sprinkle with lemon juice before serving

TIPS
For extra spice, add a hot sauce of your choice to the Ketchup
Ketchup will keep, covered, in the fridge for up to 2 days
Ketchup can be used as a marinade for salmon, or white fish – just add a little olive oil


STAR INGREDIENT
Mango: tangy and tropical to beat the winter blues

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