Pheasant breast à l’orange with dried apricots & prosciutto
This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in
Prawn & scallop 'coctel'
- Preparation and cooking time
- Prep: -
- Plus chilling
- Easy
- Serves 2
Skip to ingredients
- 350ml tomato juice
- 50ml freshly squeezed orange juice
- juice1 lime
- ½ tbsp grenadine
- 1 ½ tbsp Worcestershire sauceand a very healthy shake of Tabasco
- ¼ cucumber
- 140g scallops
- ½ avocado
- 100g cooked prawns
- 2 spring onionsfinely chopped
- 1 tbsp tequila(100% blue agave)
- handful corianderchopped
- crackers and buttered breadto serve
Nutrition: per serving
- kcal253
- fat8g
- saturates1g
- carbs14g
- sugars13g
- fibre3g
- protein28g
- salt2.76g
Method
step 1
In a jug, mix together the tomato, orange and lime juice with the grenadine, Worcestershire sauce, Tabasco, ½ tsp salt and pepper. Check the seasoning – you are looking for a nice balance of fire to pep you up, saltiness to season the rest of the ingredients you’ll be adding, a refreshing citrus kick from the orange and lime, and enough sweetness from the grenadine to balance the rest of the flavours. Chill in the fridge for at least 30 mins.
step 2
Cut the cucumber in half lengthways and scoop out the seeds with a small spoon. Finely dice the flesh into 4-5mm cubes. Dice the scallops and avocado into similar sizes and mix everything into the chilled tomato juice along with the prawns and chopped spring onions. Serve in small glasses, drizzled with the Tequila, scattered with coriander, with crackers or buttered bread on the side.
