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

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, sig's rich fruit sauce with prawns and halloumi. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Sig's Rich Fruit Sauce with Prawns and Halloumi is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Sig's Rich Fruit Sauce with Prawns and Halloumi is something which I have loved my entire life. They’re nice and they look wonderful.

Put your cognac, port and honey into a small saucepan. Try this one-wok curried prawn dish from BBC Good Food - it's ideal for Autumn evenings. Push the prawn mixture to one side of the pan and add the drop of oil to the other side.

To begin with this particular recipe, we have to prepare a few components. You can have sig's rich fruit sauce with prawns and halloumi using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Rich Fruit Sauce with Prawns and Halloumi:
  1. Prepare 8 slice of thin cut Halloumi (Greek frying/grilling cheese)
  2. Get 16 large ready cooked prawns
  3. Get 400 grams blackberries
  4. Take 2 large tablespoons runny honey
  5. Prepare 1 tbsp cognac or brandy
  6. Take 1 tbsp Port
  7. Make ready 1 tablespoon cornflour
  8. Make ready 2 to 3 tablespoons water

Find this halloumi recipe at Tesco Real Food. Place prawns in a bowl and add combined ingredients (A). Just before deep-frying toss the prawns in corn flour. Heat wok with sesame oil, sauté garlic and ginger until aromatic.

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

Add ingredients (B), dragon fruit and spring onion. Halloumi Cheese Saganaki - One of a number of dishes with the name 'saganaki', cheese saganaki is a simple fried cheese dish, served with honey and oregano. Find this Pin and more on Entertaining by Maria Betancourt. The definitive guide to Chinese food, the nation's favourite cuisine. Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese.

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