Issue link: http://viewer.e-digitaleditions.com/i/52531
FOOD rockpool recipes ENTREE MACARONI CHEESE 400g macaroni Extra virgin olive oil 75g smoky bacon, diced 500ml single cream 125g Cheddar, grated 250g Gruyere, grated 100g Parmesan, grated 1 clove garlic, crushed 2 teaspoons Dijon mustard ½ teaspoon paprika Sea salt Freshly ground white pepper 2 tablespoons chopped chives Juice 1 lemon Freshly ground pepper MARINADE Grated zest 1 lemon 3 garlic cloves, peeled 2cm piece ginger, peeled and grated 1 teaspoon chilli flakes 1 tablespoon chopped oregano leaves 1 tablespoon chopped sage leaves 1 tablespoon chopped coriander (cilantro) leaves Sea salt ENTREE BARBECUED KING PRAWNS SPLIT AND MARINATED This marinade can be used to marinate any seafood. If you feel like spoiling your friends, split a lobster in half for every two people, marinate and barbecue, taking care not to overcook. Otherwise, you need really large prawns for this dish so you can pull the flesh out easily once they are cooked. 16 extra large green king prawns, shell on, cut lengthways down the middle Extra virgin olive oil 28 www.travelandliving.com.au 100 ml extra virgin olive oil To make the marinade, place all of the ingredients except the oil in a mortar and crush with a pestle to a coarse paste. Mix in the oil. Place the prawns in a large bowl and pour over the marinade. Allow to stand for 1 hour. To cook the prawns, preheat the barbecue, making sure the bars are clean. Place the prawns on the barbecue for 1 minute, then turn over. After another minute, remove from the barbecue and pile onto a platter. To serve, pile the prawns onto the centre of a plate, drizzle with oil and fresh lemon juice, and give a generous grind of fresh pepper. Serves 8 as part of a shared banquet