INGREDIENTS
24 large raw prawns, peeled
2 cured chorizo sausages
4 tablespoons olive oil
2 cloves garlic, crushed
finely grated zest of 1 lemon
sea salt and freshly ground pepper
Smoked paprika and hazelnut aioli
1 egg plus 1 egg yolk
2 teaspoons sherry vinegar or lemon juice
1½ teaspoons sweet smoked paprika
2 cloves garlic, crushed
¾ cup vegetable oil
¼ cup olive oil
1 roasted red capsicum, peeled, seeded and roughly chopped
⅓cup hazelnuts, roasted, skinned and roughly chopped
sea salt and freshly ground pepper
12 x 13 cm wooden skewers, soaked in cold water for 30 minutes
METHOD
Whisk the olive oil, garlic and lemon zest in a shallow dish, add the prawns and toss well to coat.
Slice each chorizo into 12 rounds. Place a piece of chorizo in the curve of each prawn and place two prawns flat on the bench. Push the skewer through, making sure it passes through the chorizo and both ends of the prawn. Cover and refrigerate until ready to cook.
Aioli: Put the egg, egg yolk, vinegar, paprika and garlic in a food processor and process for 1 minute. With the motor running, slowly drizzle in the combined oils to make a thick emulsion. Add the capsicum and hazelnuts, season and process again until thick. Tip into a bowl, cover and refrigerate until ready to serve. Taste and add a little more vinegar if needed to balance the flavours.
To cook: Season the kebabs and grill on a preheated barbecue for 2 minutes each side or until the prawns are just cooked through. Arrange on a platter and serve with the aioli. Makes 12
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.