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OLD MADE NEW PRAWN AND CHORIZO COCKTAIL An all-time favourite with a contemporary twist. Serve in cocktail glasses, in individual jars or on a platter spooned into lettuce cups. 1 box (800g) prawns, deveined and heads removed (removing shells is optional) 2 tsp (10ml) smoked paprika 2 cloves garlic, chopped Salt and milled pepper Glug oil ½ coil (150g) chorizo, sliced Hot pink sauce: ½ cup (125ml) mayonnaise ¼ cup (60ml) tomato sauce 1 Tbsp (15ml) Dijon mustard 1 tsp (5ml) sriracha 1 Tbsp (15ml) chopped fresh parsley Juice (30ml) and grated peel of 1 lime Worcestershire sauce 1 head baby gem lettuce 1 avocado 3-4 radishes, sliced Chopped fresh chives Lemon or lime wedges SERVES 4 Toss prawns, paprika and garlic together and season well. Heat oil in a pan and fry chorizo for 3-4 minutes until crispy. Remove. Fry prawns in the same pan (in chorizo-infused oil) until bright pink and cooked through, about 4-5 minutes per batch. Set aside to cool. Combine mayonnaise, tomato sauce, sriracha, parsley, lime and a few drops Worcestershire sauce. Season well. Toss prawns in pink sauce to coat well (or save it to drizzle over the whole salad). Scoop avo flesh out of skin with a spoon into smooth chunks. Layer lettuce, prawns, chorizo, radish and avo in serving glasses or jars. Garnish with chives and serve with lemon or lime wedges. Serve topped with berries and garnished with fresh mint. Get 3X Smart Shopper points on all coffee products, exclusive monthly deals, competitions and more! To join for FREE, send a SMS with your Smart Shopper card number to 30924. Ts&Cs apply. CHEAT’S CHOCOLATE AND CARAMEL TIRAMISU JARS Growing up, instant pudding was an all-time favourite for my grandma and I. This is a delicious tweaked version for grown-ups. 1 box (90g) instant chocolate pudding (we used Moir’s) 1²/³ cups (400ml) cold milk 3 Tbsp + 1tsp (50ml) strong coffee, cooled 1 cup (250ml) fresh cream ½ cup (125ml) mascarpone cheese, stirred to soften it 1 tin (360g) Caramel Treat, stirred to soften it 1 packet (200g) boudoir biscuits, each finger cut into 3 SERVES 3-4 Combine chocolate pudding powder with 24 | Fresh Living – Spring 2021 23-Retro Reimagined COR 2.indd 24 JOIN THE milk and coffee according to packet instructions. Chill in the fridge for at least 30 minutes or until set. Whip cream into stiff peaks and stir through mascarpone. Lightly fold through caramel to create a rippled effect. Layer chocolate pudding, biscuits and caramel-rippled cream in serving jars, repeating the process at least twice per jar. Serve immediately or set again in the fridge for about 30 minutes. pnpfreshliving.com 2021/08/20 13:49