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Prawn cocktail

AnonymousAnonymous Posts: 79,667
edited October 2009 in The bottom bracket
Is it naff to serve up to friends in a halved avocado?

I'm sorry I have to ask, but i really value all of your opinions. :wink:
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Posts

  • tebbittebbit Posts: 604
    Of course not, it is retro and therefore allowable, no problem.
  • MonkeypumpMonkeypump Posts: 1,528
    If it tastes good, serve it how you like and yum it up. It's a classic, so you can't fail with a good prawn cocktail.

    Make (or buy) a decent sauce though (no el cheapo versions) - makes all the difference.

    And final tip (for the future, perhaps), if you're serving with lettuce try a bit of chopped apple (Fuji is good) in there too.
  • finchyfinchy Posts: 6,686
    Give your prawns a bit of flavour by keeping them in a warm place for a few hours first. :wink:
  • AnonymousAnonymous Posts: 79,667
    No.

    Top stuff.

    The best sauce is made using nought but double cream and heinz tomato ketchup. Whisk it up and it almost turns into a mousse and tastes f****** gorgeous!

    Start with the cream and slowly add the ketchup a bit at a time until you are happy with the strength.

    All other prawn/marie rose sauces are cack in comparison!
  • jellybellywmbjellybellywmb Posts: 1,379
    Prawn Cocktail followed by a fat juicy Steak, very hard to beat.

    I like to add a little horsradish to my sauce to spice it up a little or sprinkle with a little cayyenne pepper or paprika.
    Not sure you need th advacado though.
    "BEER" Proof that god loves us and wants us to be happy
  • AnonymousAnonymous Posts: 79,667
    djbarren wrote:
    +1 for the red sauce and cream, divine then followed by,
    Sirloin Steak marinaded in guinness and brown sugar and then flame grilled medium.

    I must try this.
  • roobarbroobarb Posts: 6
    Avocados are brill- my other half used to make a fantastic guacamole- then suddenly she became allergic to them, how selfish :roll:
  • BigG67BigG67 Posts: 582
    NapoleonD wrote:
    No.

    Top stuff.

    The best sauce is made using nought but double cream and heinz tomato ketchup. Whisk it up and it almost turns into a mousse and tastes f****** gorgeous!

    Start with the cream and slowly add the ketchup a bit at a time until you are happy with the strength.

    All other prawn/marie rose sauces are cack in comparison!

    I'd go with the sauce recommendation, sometimes mayo if there's no d'cream, occasionally add a bit of Tabasco if it takes my fancy.
  • takethehighroadtakethehighroad Posts: 6,192
    djbarren wrote:
    NapoleonD wrote:
    djbarren wrote:
    +1 for the red sauce and cream, divine then followed by,
    Sirloin Steak marinaded in guinness and brown sugar and then flame grilled medium.

    I must try this.

    You will not be dissapointed. Here is the recipe I use. Someone gave it to me. Think they got it of the net.

    Ingredients:

    1/4 Cup Of C&H Dark Brown Sugar

    2 Cups Of Guinness Irish Stout Beer (normally 2 tins are needed by the time I drink some)

    1/4 Cup Of Italian Extra Virgin Olive Oil

    1/4 Cup Of Kikkoman Teriyaki Sauce

    2 Tablespoons Of Fresh Lemon Juice

    1 Teaspoon Of Minced Ginger Root

    3 Large Minced Garlic Cloves

    1 Small Chopped Vidalia Onion

    1/2 Teaspoon Of McCormick California Style Garlic Powder

    1/2 Teaspoon Of McCormick California Style Onion Powder

    1/2 Teaspoon Of Coarse Ground Black Pepper

    1/2 Teaspoon Of Celtic Sea Salt

    1 Teaspoon Of Crushed Red Pepper Flakes

    Information:

    Serving Size 6

    99 Calories Per Serving

    4 Grams Of Fat

    Preparation Instructions:

    To begin please take out a large glass mixing bowl. You will now want to add in the dark brown sugar, Guinness Irish Stout Beer, extra virgin olive oil, teriyaki sauce, fresh lemon juice, minced ginger root, minced garlic cloves, chopped Vidalia onion, garlic powder, onion powder, ground black pepper, Celtic sea salt, and crushed red pepper flakes. You are now ready to take out your metal whisk, and energetically stir and mix all of the ingredients together. Once you achieve a steady and smooth marinade color with an even distribution of ingredients, then you know the marinade is done and ready for use. When your meat has marinated in this sauce 8 hours, don't discard the marinade, as you can baste your steaks with it while they are sizzling on the grill.

    Enjoy

    Just yum. Tomorrow I will buy these things and make this lovely dish. Any excuse to buy Guiness eh?

    Also, loving the spelling mistake. This is "of the internet"
  • AnonymousAnonymous Posts: 79,667
    djbarren wrote:
    NapoleonD wrote:
    djbarren wrote:
    +1 for the red sauce and cream, divine then followed by,
    Sirloin Steak marinaded in guinness and brown sugar and then flame grilled medium.

    I must try this.

    You will not be dissapointed. Here is the recipe I use. Someone gave it to me. Think they got it of the net.

    Ingredients:

    1/4 Cup Of C&H Dark Brown Sugar

    2 Cups Of Guinness Irish Stout Beer (normally 2 tins are needed by the time I drink some)

    1/4 Cup Of Italian Extra Virgin Olive Oil

    1/4 Cup Of Kikkoman Teriyaki Sauce

    2 Tablespoons Of Fresh Lemon Juice

    1 Teaspoon Of Minced Ginger Root

    3 Large Minced Garlic Cloves

    1 Small Chopped Vidalia Onion

    1/2 Teaspoon Of McCormick California Style Garlic Powder

    1/2 Teaspoon Of McCormick California Style Onion Powder

    1/2 Teaspoon Of Coarse Ground Black Pepper

    1/2 Teaspoon Of Celtic Sea Salt

    1 Teaspoon Of Crushed Red Pepper Flakes

    Information:

    Serving Size 6

    99 Calories Per Serving

    4 Grams Of Fat

    Preparation Instructions:

    To begin please take out a large glass mixing bowl. You will now want to add in the dark brown sugar, Guinness Irish Stout Beer, extra virgin olive oil, teriyaki sauce, fresh lemon juice, minced ginger root, minced garlic cloves, chopped Vidalia onion, garlic powder, onion powder, ground black pepper, Celtic sea salt, and crushed red pepper flakes. You are now ready to take out your metal whisk, and energetically stir and mix all of the ingredients together. Once you achieve a steady and smooth marinade color with an even distribution of ingredients, then you know the marinade is done and ready for use. When your meat has marinated in this sauce 8 hours, don't discard the marinade, as you can baste your steaks with it while they are sizzling on the grill.

    Enjoy

    I love you guys, I knew it was worth posting. :D
  • pneumaticpneumatic Posts: 1,989
    What about pudding/sweet/dessert/afters?

    My mum, who never throws anything away and regards sell-by dates as a marketing ploy, may have a sachet of butterscotch Angel Delight in her cupboard. Do you want me to go round and have a look?

    Fast and Bulbous
    Peregrinations
    Eddingtons: 80 (Metric); 60 (Imperial)
  • davieseedaviesee Posts: 6,386
    Oh Jeez, I wish I hadn't looked here.

    I am starving now :wink:

    Friday at the earliest before I could try that steak :P
    None of the above should be taken seriously, and certainly not personally.
  • jellybellywmbjellybellywmb Posts: 1,379
    surely for such a sumptuous feast nothing short of a vienetta will do!!
    "BEER" Proof that god loves us and wants us to be happy
  • AnonymousAnonymous Posts: 79,667
    Alternatively I could start with a glass of fresh Oj and a grapefruit with a glace cherry on it.

    Like the angel delight bit, but I was going for vanilla soft scoop with Ice magic to pour on it. Chocolate minty flavour no less. :wink:
  • HeadhuunterHeadhuunter Posts: 6,494
    If you do prawn cocktail, I'd go the whole hog and make it a 1970s themed dinner. Have steak and chips or chicken in a basket or something for main, followed by Black Forest gateau...
    Do not write below this line. Office use only.
  • AnonymousAnonymous Posts: 79,667
    Fondue ?
  • HeadhuunterHeadhuunter Posts: 6,494
    dmclite wrote:
    Fondue ?

    And a Baby Cham reception...
    Do not write below this line. Office use only.
  • TommyEssTommyEss Posts: 1,855
    dmclite wrote:
    Is it naff to serve up to friends in a halved avocado?

    I'm sorry I have to ask, but i really value all of your opinions. :wink:

    Only a problem if your bathroom suite is also this colour...!
    Cannondale Synapse 105, Giant Defy 3, Giant Omnium, Giant Trance X2, EMC R1.0, Ridgeback Platinum, On One Il Pompino...
  • ride_wheneverride_whenever Posts: 13,279
    to the OP, try serving it in a mango as opposed to an avocado...


    mmmm, seatk and guiness...
    Neeermad
    Carbon 456
    456 lefty
    Pompino
    White Inbred
  • jc4labjc4lab Posts: 554
    Prawns are high in Colesterol..not the perfect health option you imagine
    jc
  • timb64timb64 Posts: 248
    Is it just me or is this place turning into the WI? :wink:
  • MonkeypumpMonkeypump Posts: 1,528
    Cook the steak from room temp, not straight from the fridge. Use a cast iron skillet if you've got one - if not, a good heavy pan - and let it rest once it's cooked.

    I've just had lunch and now I'm hungry again!
  • pneumaticpneumatic Posts: 1,989
    timb64 wrote:
    Is it just me or is this place turning into the WI? :wink:

    Nothing wrong with that! Get your kit off and pose for next year's calendar!

    anyone know a foolproof way of making good rhubarb jam?

    Fast and Bulbous
    Peregrinations
    Eddingtons: 80 (Metric); 60 (Imperial)
  • CHRISNOIRCHRISNOIR Posts: 1,400
    pneumatic wrote:
    Nothing wrong with that! Get your kit off and pose for next year's calendar!
    The Cake Stop calendar 2010 - now there's an idea...
  • TommyEssTommyEss Posts: 1,855
    Baggsie Mr November!
    Cannondale Synapse 105, Giant Defy 3, Giant Omnium, Giant Trance X2, EMC R1.0, Ridgeback Platinum, On One Il Pompino...
  • disgruntledgoatdisgruntledgoat Posts: 8,957
    Bags I October!
    "In many ways, my story was that of a raging, Christ-like figure who hauled himself off the cross, looked up at the Romans with blood in his eyes and said 'My turn, sock cookers'"

    @gietvangent
  • pneumaticpneumatic Posts: 1,989
    Now hold on there, ladies. We need due process:

    1. There shall be a Cake Stop calendar
    2. It shall not be obscene
    3. Entries in the form of a picture should be submitted by a deadline to be agreed
    4. Votes shall be cast by all members who wish (one vote per member)
    5. the top 11 in order of popularity get to choose their month from those left.
    6. the 12th should consider themselves lucky to be in it at all.

    Bring it on!

    Fast and Bulbous
    Peregrinations
    Eddingtons: 80 (Metric); 60 (Imperial)
  • CHRISNOIRCHRISNOIR Posts: 1,400
    pneumatic wrote:
    Now hold on there, ladies. We need due process:

    2. It shall not be obscene

    There goes my hopes of recreating that Rebecca Romero pic...
  • TommyEssTommyEss Posts: 1,855
    pneumatic wrote:
    Now hold on there, ladies. We need due process:

    6. the 12th should consider themselves lucky to be in it at all.

    Bring it on!

    Why stop at 12 - or are we going to have a montage on the cover!?
    Cannondale Synapse 105, Giant Defy 3, Giant Omnium, Giant Trance X2, EMC R1.0, Ridgeback Platinum, On One Il Pompino...
  • PorgyPorgy Posts: 4,525
    Monkeypump wrote:
    If it tastes good, serve it how you like and yum it up. It's a classic, so you can't fail with a good prawn cocktail.

    Make (or buy) a decent sauce though (no el cheapo versions) - makes all the difference.

    yeah - make sure you use proper Heinz ketchup - not a cheap imitator :P
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