Maldon Salt, blackberry &
thyme margarita SERVES: 2
INGREDIENTS:
BBQ prawns with chilli, ginger, coriander &
fresh lime SERVES: 4
INGREDIENTS:
• 8 large tiger prawns, shells on • 200g unsalted butter, softened • A thumb sized piece of ginger, grated • 2 garlic cloves, crushed • A large handful of coriander (stalks and leaves) chopped • 1 lime, zested • 1 tsp Maldon salt • 1 red chilli, deseeded and fi nely diced • 1 lime, cut into wedges, to serve • Coriander leaves, to garnish
METHOD:
In a high-powered blender or food processor, blitz together the unsalted butter, grated ginger, garlic, coriander, lime zest and Maldon salt. Mix this until you have a smooth and vibrantly green butter. Heat up the BBQ or alternatively you
can use a griddle pan. Brush the prawns all over with the green butter until they are well coated. Place them on the griddle and cook for 2 minutes on each side until they are bright pink and cooked with light charring on their shells. Remove the prawns from the griddle and brush with some more of the butter, allowing it to soak in. Add the lime wedges to the hot griddle pan and cook them for a minute on each side to char. Remove the lime wedges and squeeze
them over the prawns. Sprinkle over the fi nely diced chilli and coriander leaves and the prawns are ready to serve.
• 50g Maldon salt • 1/2 tsp thyme leaves • 1 lime wedge • 6 blackberries, plus 4 for garnish (10 in total) • 5 sprigs of thyme • 150ml reposado or silver tequila • 30ml agave syrup • 75ml lime juice • Ice
METHOD:
Mix together the Maldon salt and the picked thyme leaves on a small plate. Rub the rim of a lowball glass or short tumbler with the wedge of lime so it is wet. Then turn the glass upside down into the salt and thyme mix and press and turn it so there is a good even coating of salt around the rim of each glass. In a cocktail shaker add the 6 blackberries and 3 thyme sprigs, then muddle these well together, pushing the blackberries so they burst and break down. Then into the same shaker add the tequila, agave and lime juice. Fill the shaker half full of ice, then pop the lid on and shake really well for a minute. Add some ice cubes into your salt rimmed glasses. Then pour the margarita through a fi ne strainer into each glass. Garnish with the remaining blackberries and a sprig of thyme in each glass – serve immediately.
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