Prawn Cocktail – Umber style

 

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It’s easy to understand why prawn cocktail has such enduring popularity – the combination of salty, umami prawns in a sweet mayonnaise with the crunch of a good English lettuce and the tang of lemon hits all our taste buttons.

I’ve brought the prawn cocktail bang up to date with a very simple and delicious Marie Rose sauce using Seasoning Works Umber Sauce, and adding a pop of peppery nasturtium seeds.

Here’s the recipe:

Umber Prawn Cocktail

Serves 2

150g cooked prawns (some with tails)

an inch of cucumber, deseeded and diced

a handful of nasturtium seeds, sliced.

1 red gem lettuce

twist of black pepper

2 teaspoons of lemon juice

For the sauce:

3 dessert spoons of mayonnaise

2 teaspoons of Umber sauce

To garnish:

some chopped chives

smoked paprika

whole prawns

To make:

1.Mix the mayonnaise and umber sauce together. Add the prawns, leaving a few for garnish.

Wash the lettuce and line your chosen serving dish or dishes with the prettiest leaves.

Chop a handful of of the crunchiest lettuce stems and mix with the cucumber, lemon juice, pepper and nasturtium seeds if you have them.

Spoon the crunchy salad over the lettuce leaves.

Spoon the prawns in the sauce over the salad.

Garnish with some chopped chives, smoked paprika, a couple of prawns, a couple of nasturtium flowers and a slice of lemon.

Ethically Sauced

Today I’m very excited to launch my hand made Seasoning Works sauces – Rhubarb Ketchup and Umber Sauce. It’s great to have a big batch of  bottles labelled up and ready for our first Seasoning Works event this Sunday at Stirley Community Farm near Huddersfield.

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I’ve been busy perfecting the recipes for the sauces over the last few months. We’ve sourced the ingredients from local suppliers and wholefood companies as I wanted to create sauces that can boast high principles as well as great taste! Yorkshire has some brilliant co-operatives like SUMA for ethical wholefood ingredients,  and of course its the home of rhubarb, so a rhubarb ketchup is a real Yorkshire sauce.

The Rhubarb Ketchup is a fruity mix of fresh rhubarb and red onion, with a careful blend of spices. It has a fruity tang and is a great, natural alternative to tomato ketchup, especially if you like something a little less sugary than a lot of the commercial ketchups.

The Umber Sauce is a real brown sauce – made with a lovely mix of ingredients including apples, dates, tamarind, tomato puree, fresh garlic, natural molasses and lots of spices. We’ve been enjoying it with a cooked breakfast and it tastes great with cheese on toast. Because it’s made with fresh and natural ingredients, it’s also a great cooking sauce – it makes delicious – and really easy – sticky pork ribs – I’ll post up the recipe soon.

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So you’ll find me at the brilliant Stirley Community Farm (a Yorkshire Wildlife Trust initiative) near Huddersfield  this Sunday (4th September) at their annual Food Festival see here for more details http://www.ywt.org.uk/events/2016/09/04/stirley-community-farms-food-festival-2016?instance=0

We’re in the process of adding the sauces to the Seasoning Works website so people can by online as well as locally. In the meantime, if you’d like to find out more or order some sauce, please email me at sarah@seasoningworks.co.uk or go to the http://www.seasoningworks.co.uk website for more info.