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Pan Seared Prawns with Caramelised Local Apples & Persian Fetta

Try this recipe by Andrew Haskins, for a tasty prawn dish to enjoy with chilled white wine.



  • 1.

    Blend the fetta with little olive oil to make a smooth paste, then leave to one side.

  • 2.

    Peel & cut apples into Halves & place on a baking tray.

  • 3.

    Drizzle with olive oil & honey and bake for around 4 minutes

  • 4.

    Melt butter in a frying pan until foaming, but not coloured.

  • 5.

    Add the prawns & leave to seal before turning – about 2 mins each side.

  • 6.

    Splash with mirin, & lightly season.

  • 7.

    Place spinach on the serving plate then top with the cooked prawns, keeping the butter in the pan.

  • 8.

    With the frying pan off the heat, add the hazelnuts to the butter & any remaining juices & honey from the Apples.

  • 9.

    Swirl around in the pan & leave to one side.

  • 10.

    Place 3 of the quarters of the apples on top of the prawns, then a spoonful of the fetta, then the last quarter of apple.

  • 11.

    Lastly drizzle the hazelnut & honey butter over the prawns & apples.

  • 12.

    Serve with a chilled white wine such as a local Pinot Gris.

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Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Pan Seared Prawns with Caramelised Local Apples & Persian Fetta.


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