Masala Prawns with Fresh Mango Chutney
For Prawns:
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoons turmeric
1/8 teaspoons grated nutmeg
2 pounds of large Prawns in shell, peeled, leaving tail fan attached
For Chutney:
Gulf Islands Gourmet Mango Chutney
Preparation
Marinate Prawns:
Feast of Fields 2009
Gulf Islands Gourmet will again be participating in this years Feast of Fields .
Held @ UBC this event is a must for foodies of all kinds.
BC's top chefs and yummy food suppliers will be in force.
Last years event sold out and this year will likely do the same.
Come by our booth for some mouth watering treats.
See you there.
Baked Brie and Pepper Jelly Wrapped in Phyllo Pastry
Ingredients
* 6 phyllo pastry sheets, thawed
* 1/3 cup butter, melted
* 3/4 lb brie round, chilled (I use a triple cream brie)
* 1/4 cup red pepper jelly
Directions
1
Preheat oven to 350 degrees.
2
Place brie on flat surface and with sharp knife, slice Brie in half horizontally.
3
(This is much easier to do if Brie is nicely chilled first).
4
Spread pepper jelly on bottom half of Brie and then replace top half of brie and set aside.
5
