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Sig's Rich Fruit Sauce With Prawns And Halloumi Recipe

Sig's Rich Fruit Sauce with Prawns and Halloumi Recipe
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Prepare the ingredients before making Sig's Rich Fruit Sauce with Prawns and Halloumi in your home. Then, follow these steps below to serve Sig's Rich Fruit Sauce with Prawns and Halloumi for your family or friends.

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

  • 8 slice of thin cut Halloumi (Greek frying/grilling cheese)
  • 16 large ready cooked prawns
  • 400 grams blackberries
  • 2 large tablespoons runny honey
  • 1 tbsp cognac or brandy
  • 1 tbsp Port
  • 1 tablespoon cornflour
  • 2 to 3 tablespoons water

How to Make Sig's Rich Fruit Sauce with Prawns and Halloumi

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Sig's Rich Fruit Sauce with Prawns and Halloumi in your home by yourself.

    Step 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.
  • Step 2
  • Add 200 grams of the berries and gently simmer until they pop and release their juice.
  • Step 3
  • Take the mixture of the heat and cool slightly. With a blender mix until smooth
  • Step 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
  • Step 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.
  • Step 6
  • This mixture can be used for savouries and puddings alike. It keeps 2-3 days in fridge .
  • Step 7
  • Heat frying pan and fry the halloumi from both sides to brown, it should not be rubbery when cooked.
  • Step 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.
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