Roasted Harissa Prawns with Tomatoes, Baby Marrows and Mushrooms, Paired with Nederburg Ingenuity White

I cannot contain myself with excitement to announce my collaboration with Nederburg Wines.  It is my utmost pleasure to share the recipes and wine-pairing ideas I have worked on.  In the next six months, you I’ll be taking you on an exploration  journey of wine and food.  A recipe will be featured on the Nederburg newsletter each month.  I hope you enjoy them as much as I did creating and pairing them ……

 

For my first wine-pairing I went with Nederburg gorgeous Ingenuity White.   It is subtle, deep and mysterious – crisp and creamy, refreshing and rich at the same time.  It tastes like a praise poem and that is exactly why I love to share it with those close to my heart.

 

It is summer and festive season, a time family, togetherness, sharing, giving, caring and love.  The Roasted Harissa Prawn dish embodies all of these elements and it pairs perfectly with Nederburg’s Ingenuity White.

 

Spoil your loved ones with this dish this festive season and to get the best out of it, serve it with Nederburg Ingenuity White.

 

Ingenuity White is available from selected stockists locally and retails for around R185 a bottle. The Sauvignon blanc-dominated blend comprises eight varietals, including Chardonnay, Semillon, Chenin blanc, Rousanne, Verdelho, Viognier and Gewürztraminer.

 

Nederburg Ingenuity White with roasted harissa prawns, tomatoes, baby marrows and mushroom 1 HR

 

 

Roasted Harissa Prawns with Tomatoes, Baby Marrows and Mushrooms, Paired with Nederburg Ingenuity White

 

Serves: 4

 

Ingredients:

 

Prawns

400g jumbo prawns, deveined, shells and legs removed with tails intact

2 cloves garlic, minced

30ml (2 Tbsp) harissa paste

60ml (4 Tbsp) salted butter, melted

2,5ml (½ tsp) freshly milled black pepper

1ml salt

80ml (⅓ cup) fresh parsley, chopped

Juice of half a lemon

 

Vegetables

250g large brown mushrooms, peeled

250ml (1 cup) cocktail tomatoes

Baby marrows, sliced lengthwise

Salt and freshly milled black pepper, to season

30ml (2 Tbsp) olive oil

Salad leaves (lambs lettuce, baby butter and watercress), optional

 

Method:

  1. Preheat the oven to 230°C.
  2. Turn the prawns on their backs and make a vertical incision down the centre of each prawn without cutting all the way through.
  3. Place the prawns on a sprayed roasting pan.
  4. Sprinkle the parsley, salt, pepper and garlic over the prawns.
  5. Bake for 8 to 10 minutes. Remove from the oven and pour the lemon juice over the prawns.
  6. Mix the garlic, harissa paste and butter to form a paste.
  7. Rub the mushrooms and tomatoes with salt, black pepper and olive oil and roast in the oven for 10 to 15 minutes.
  8. Grill the baby marrows in a pan on the stove with salt, pepper and olive oil while the mushrooms and tomatoes are roasting. Remove from the heat once slightly soft.
  9. Plate the mushrooms upside down, place a layer of the grilled baby marrows and tomatoes on top, then add a layer of prawns and place a dollop of the garlic, harissa and butter mixture on top.
  10. Serve with salad leaves (optional).
  11. Enjoy with Nederburg Ingenuity White.

 

For more information, visit www.nederburg.co.za , OR send an e-mail to nedwines@distell.co.za.

 

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Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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