Bruschetta with Prawns

A bruschetta (Italian pronunciation: [bruˈsketta]) is a kind of open sandwich entree or antipasto (pre-dinner apetiser) and normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing.

You can top it with anything that is a little savoury, and this is only one of many possible versions.

Ingredients

• 1 can diced tomatoes.
• 8 peeled uncooked prawns -  diced 
• 8 capers
• 1 small onion - diced 
• 1 clove garlic - crushed or finely chopped
• Mixed herbs, salt, pepper, chili flakes to taste
• Sprig of chopped parsley
• 4 large thick slices sourdough bread - halved

Method

1. Cook the onions in a little olive oil until part-cooked.
2. Add garlic, mixed herbs, salt, pepper, chili flakes and tomato and cook until reduced to a thick sauce.
3. When almost done, add the prawns and capers and cook until the prawns are done and remove from heat.
4. Lightly toast the sourdough bread to make it crisp on the outside.
5. Spoon the tomato and prawn onto the bread, top with chopped parsley and serve.

Asparagus and Proscuitto

This is another antipasto (pre-dinner apetiser) that is tasty and simple to make.

1. Steam 1-2 bunches of fresh asparagus until they bend, but before they go limp.
2. Wrap  the asparagus in bunches of 3 with freshly cut prosciutto or Serrano ham and drizzle with mayonnaise.

Peppercorn Prawns

This is a fairly simple entree that is prepared immediately before serving. This version used chives for the garnish.

Ingredients

• 200g Arborio rice
• Half cup diced frozen vegetables
• 1 lemon - juiced and rind grated
• 2 tablespoons green peppercorns (bottled or canned is OK)
• 1 clove garlic finely chopped
• 1 scalion (shalot, spring onion) chopped
• 4 tablespoons cream
• 1 tablespoon tomato paste
• 16-20 raw prawns
• 1 chopped small fresh chili or chili flakes (optional)

Method

1. Cook the rice with lemon juice, lemon rind and diced vegetables and set aside.
2. Lightly stir fry garlic, green peppercorns and scallion.
3. Add the prawns and tomato paste with a little salt and black pepper to taste. Add chili if desired.
4. When the prawns are almost cooked, stir in the cream and tomato paste then remove from heat.

Serving (4)

1. Spoon 1/4 of the cooked rice and vegetables into small serving dishes.
2. Spread 1/4 of the prawn and peppercorns mixture on top of each dish.
3. Garnish with fresh parsley or chives.