On-demand webinar: Cooking demonstration




You might recognise Alastair McLeod from the TV show Ready, Steady, Cook as well as his time on Queensland Weekender. His experience in the kitchen is extensive; he’s worked at Michelin listed restaurants across the world and now calls Brisbane home. Alistair has launched his catering company Al’FreshCo Catering to continue to support of all things local. He believes the closer you are to the source of your food, the better it will taste and the smaller the carbon footprint you will create. We asked Alistair to put together a quick and simple cooking demonstration and he certainly delivered! Alistair will be cooking Mooloolaba king prawns with garlic, chilli & lime butter. 

Mooloolaba King prawns with garlic, chilli & lime butter
 
20 green King prawn cutlets
125g unsalted butter, softened
½ bunch coriander, washed + additional sprigs for garnish
2 cloves garlic, peeled & roughly chopped
1 large red chilli, roughly chopped
3 anchovy fillets in oil, drained
½ tsp white peppercorns
1 lime, zest & juice
Lemon wedges, to serve
 
Method
Preheat oven to 220C and line two baking trays with baking paper. Take a small sharp knife and run it along the back of each prawn. Make sure you don’t cut right through the prawn – just three-quarters of the way. Set aside until required. Place butter, coriander, garlic, chillies, anchovies, pepper, lime zest and juice in a food processor and blitz until combined. Lay prawns on prepared trays and top with butter mixture. Roast for 8 minutes or until prawns are cooked through and butter mixture has melted. Place prawns on a serving platter, drizzle with remaining melted butter. Serve with lemon wedges & scatter with remaining coriander.
 
Serves 4, to share

 



 

  Posted February 18, 2021 in Events