Easiest Way to Prepare Sig's Rich Fruit Sauce with Prawns and Halloumi in 30 Minutes at Home

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sig's rich fruit sauce with prawns and halloumi. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sig's Rich Fruit Sauce with Prawns and Halloumi is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Sig's Rich Fruit Sauce with Prawns and Halloumi is something that I have loved my entire life.

Great recipe for Sig's Rich Fruit Sauce with Prawns and Halloumi. I had some blackberries over and fancied my favourite fruit sauce and some cheese. I had everything else in the house too.

To begin with this recipe, we have to first prepare a few components. You can have sig's rich fruit sauce with prawns and halloumi using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Sig's Rich Fruit Sauce with Prawns and Halloumi:

1. Prepare of thin cut Halloumi (Greek frying/grilling cheese)
2. Prepare ready cooked prawns
3. Make ready blackberries
4. Prepare tablespoons runny honey
5. Get cognac or brandy
6. Take Port
7. Take tablespoon cornflour
8. Get to 3 tablespoons water

Cook the prawns, watermelon and halloumi separately on the hot barbecue or using a hot griddle pan. Cook the prawns first, making sure they are pink all the way through, then add the. When the soup is hot and ready to serve, finely chop a little extra parsley. Ladle the soup into bowls, then top with the parsley and prawns.

Steps to make Sig's Rich Fruit Sauce with Prawns and Halloumi:

1. Put your cognac, port and honey into a small saucepan. Mix the honey with the alcohol stirring it until they have infused over heat.
2. Add 200 grams of the berries and gently simmer until they pop and release their juice.
3. Take the mixture of the heat and cool slightly. With a blender mix until smooth
4. With a fine sieve separate the seeds from the juice. I use the handle of a wooden spoon to stir the juice gently through the sieve. It will be thicker then just normal juice and smooth.Discard the seeds , return juice back to the pot
5. Reheat gently .Mix the cornflour with the water, add to the juice until it slightly thickens to a sauce . Take of heat . Add the rest of the berries and leave to cool.
6. This mixture can be used for savouries and puddings alike. It keeps 2-3 days in fridge .
7. Heat frying pan and fry the halloumi from both sides to brown, it should not be rubbery when cooked.
8. Arrange cheese as served here Iwith lettuce , prawns and the sauce. I had this as a light lunch but it could equally serve as a starter.

Pour the olive oil into a heatproof earthenware ramekin. Heat the ramekin on a hob until hot. Add the garlic and chilli and cook, stirring often, until the garlic is fragrant. Pan fried halloumi, mushrooms,tomatoes, mixed peppers and onions mixed with rich tomato sauce. gf Chargrilled aubergine, mushrooms, courgette, onions, red peppers ˚avoured with rich tomato sauce and topped with grated Cypriot halloumi cheese.

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