I am back in France at the moment at my parent’s house and it is bliss, not only has the weather been magnificent but a lot of fruit and vegetables are in season at the moment which means every meal has been a delight! I think lunchtime is my favourite meal as it always starts off with a little melon served with some of our home reared cured ham, followed by a huge salad a cheese board that is to be envied and to finish apricots picked straight from the tree. Food does not get much better than that!
As it is the perfect weather for a BBQ yesterday morning I headed to the market to see what I could find to cook for supper. I ended up coming back with various bits and bobs but the two things that I was most pleased about were the prawns and samphire which I was going to use to make a very simple starter. For those of you who have not come across samphire before it is a sea vegetable that grows abundantly on shorelines. It has a crisp texture and a delicate salty yet slightly buttery flavour which means it works beautifully with seafood.
The idea of this starter is to let the prawns and the samphire do all the talking and to keep it very simple. Provided your BBQ is hot and ready to cook on this starter takes roughly 10 minutes to make and there is really nothing to it all you need is a few skewers and a little tin foil.
BBQ prawns with steamed samphire (serves 3)
350g raw prawns
a knob of butter
3 wedges of lemon (to serve)
(1) Wash the samphire and then place on a sheet of tin foil with the butter, create a parcel out of the tin foil and set to one side until you are ready to place it on the BBQ.
(2) Wash your prawns then place them on to a wooden skewer (2-3 prawns on each skewer). Note: always soak wooden skewers in water for about an hour to stop them burning when you place them on the BBQ.
(3) Once your BBQ is hot enough to cook on, place your tin foil parcel on the BBQ and let it cook for 5 minutes before you place the prawn skewers on the BBQ, cook on each side for about 3 minutes or until the prawns have turned pink.
(4) As soon as your prawns are cooked, serve the prawns and samphire with a wedge of lemon. Enjoy!