Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Peel the prawns’ bodies, leaving the heads and tails on for extra flavour by making a very shallow cut along the back of the prawn with a sharp knife, just enough to see the vein and remove it. 2. Grate the tomatoes into a bowl using the large blades of the grater. Grate only the flesh and discard the skin. 3. Let them strain in a colander so that no excess water is added to the sauce. 4. In a saucepan, heat 38 ml of olive oil over medium heat, add the Brunoise shallot and sauté until it looks translucent. 5. Stir in the chopped garlic and Aleppo pepper, and season with salt and pepper. Add the chopped tomatoes, cover with the lid, 6. boil and, at a simmer, for about 5-10 minutes, until the sauce thickens and all water evaporates. 7. Preheat the oven to 220C 8. Season the prawns with salt on both sides. Heat a large frying pan over medium heat and pour in 15 ml olive oil. Add the prawns, sauté for 1 minute on each side and deglaze with the ouzo until it almost evaporates. Your ingredients might catch fire since this is flambéing – oversee it don’t panic, as it should quickly die down. 9. Pour the tomato sauce over the prawns and shake the pan to cover all ingredients evenly. Press them down gently with your fingers to sink into the sauce. 10. Top it with the crumbled feta, place the pan in the oven and cook for five more minutes until the feta slightly melts. 11. Shred the basil. Sprinkle it with the remaining olive oil and the oregano, and serve while still hot with plenty of crusty baguette.

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