They're not old school – they're classics! Take a delicious trip down memory lane with two recipes that are as beautiful to look at as they are fun to eat. The prawn cocktail makes its comeback in this fresh and vibrant version, and the creaminess of the oysters is enhanced by a simple, sharp mignonette dressing. The perfect spread for a hot summer's day.
Prawn Cocktail
From Hagen’s:
500g Cooked Prawns
1 Organic Avocado
Mount Zero Pink Lake Salt
From the pantry or the Hagen’s veggie box:
4 tbsp of Mayonnaise
2 tbsp of Tomato Sauce
A few drops of Tabasco sauce
A few drops of Worcestershire sauce
1 Baby Gem Lettuce
Cracked Pepper
Oysters Mignonette
From Hagen’s:
A dozen shucked oysters
From the pantry or the Hagen’s veggie box:
1/4 cup of Red Wine Vinegar
1/4 cup of White Wine Vinegar
2 Shallots, finely diced
1 tsp of crushed White Peppercorns
If you want some variety on your oysters:
1 lemon
A few drops of Tabasco sauce
Cracked Pepper
1. Finely dice shallots and crush the white peppercorns in a mortar and pestle. Combine the shallots, pepper, red & white wine vinegar in a bowl and stir to combine. Set aside for as long as possible so the flavours meld together.
2.Place the oysters on some rock salt and serve alongside the mignonette sauce.
3. Place a teaspoon of the sauce on the oyster and enjoy. If you want some variation in your oysters, serve with tabasco sauce, lemon wedges and cracked pepper.
Enjoy!