38 bbcgoodfood.com JANUARY 2014

Prawn cocktail crostini

Easy

SERVES 8 PREP 20 mins COOK 5 mins

2 ripe avocados

1 tbsp lemon juice

300g/11oz cooked and peeled tiger prawns

2 tbsp olive oil

large ciabatta, diagonally cut into 8 slices

8 Baby Gem lettuce leaves, cayenne pepper

and lemon wedges, to serve

FOR THE COCKTAIL SAUCE

6 tbsp mayonnaise

2 tbsp tomato ketchup

2 tsp brandy (optional)

few drops of Tabasco

1 To make the sauce, mix all the ingredients in

a bowl, season and set aside. Can be made the

day before, covered and chilled.

2 Heat a griddle pan. Rub a little olive oil onto the

ciabatta slices and cook for 2 mins on each side.

3 Stone, peel and chop the avocados, tossing

in lemon juice as you go, so they don’t go

brown. Mix the prawns with half the sauce,

add the avocados and stir to coat.

4 To serve, spread a little cocktail sauce on

each crostini, top with a lettuce leaf and add a

spoonful of the prawn cocktail mix. Sprinkle with

cayenne pepper and serve with lemon wedges.

PER SERVING 315 kcals, protein 13g, carbs 21g,

fat 20g, sat fat 4g, fibre 2g, sugar 3g, salt 1.46g

Herb & pepper crusted rib of beef

A little effort

GLUTEN FREE

SERVES 8 PREP 10 mins plus resting COOK 2 hrs

1 tbsp rock salt

2 tbsp cracked black peppercorns

3 garlic cloves, crushed

small pack rosemary, finely chopped

small pack parsley, chopped

4 tbsp olive oil

3kg/6lb 8oz rib of beef on the bone

FOR THE GRAVY

2 onions, sliced

250ml/9fl oz red wine

400ml/14fl oz fresh stock (or gluten-free

alternative)

1 Heat oven to 220C/200C fan/gas 7.

Mix together the salt, peppercorns, garlic,

rosemary, parsley and olive oil. Rub the

mix over the beef rib, then put the meat in

a roasting tin and roast for 30 mins. Turn the

oven down to 160C/140C fan/gas 3 and cook

for 1 hr 20 mins more. Remove, transfer

the beef to a board, cover with foil and rest

for 30 mins before carving.

2 Meanwhile, make the gravy. Pour off all

but 2 tbsp of fat from the tin and reserve any

juices. In the tin (make sure it’s flameproof),

fry the onions for 10 mins over a medium heat.

Add the wine, stock and reserved juices, and

cook for 10 mins to reduce to a thick sauce.

Season and serve with the beef.

PER SERVING 694 kcals, protein 63g, carbs 4g,

fat 46g, sat fat 20g, fibre 1g, sugar 2g, salt 1.43g

Carmenere pairs well with red meat

and, thanks to its natural spiciness,

it can stand up to hot dishes. It is

particularly good served with an

Indian curry or a spicy Mexican feast.

JANUARY 2014 bbcgoodfood.com 39

Festive celebration

Sure to impress