Monday, February 21, 2011

Tarator with Radish & Tiger Prawns

This dish comes from the wonderful Gourmet Traveller, filled with fancy delights and delicacies. I rarely cook from the Gourmet Traveller because the writers have little eye for expense, and recipes often include rare and costly ingredients, or laborious times in the kitchen. This fresh and decidedly summery recipe, thankfully, is so easy to make you could have it ready to serve within 15 minutes, if the ingredients are chilled. Tarator is a cold soup of Middle Eastern origins. My family turns their nose up at the idea of cold soup, but i think this one won them over. I mean, it's almost tzatziki!

On a side note, i'm loving dill at the moment!

Ingredients (Serves 4 as large entree)

  • 24 king prawns, peeled and deveined with tails intact
  • 500ml yoghurt
  • 1 small bunch parsley
  • 1 small bunch dill
  • 4 small lebanese cucumbers
  • 4-5 medium radishes
  • 1 lemon
  • Olive oil
  • Salt and pepper


Skewer the prawns is straight as possible so they don't curl too much as they cook

Place on a hot grill and grill until opaque and the tails are slightly charred.

Sprinkle with salt and pepper and leave to cool whilst preparing the salad
slice the cucumber into strips around the seeds, discarding the seeds

Coarsely chop into chunks.

Place the cucumber into a food processor with yoghurt, garlic and herbs and blend until somewhat smooth.

Add chilled water until mixture reaches a soup consistency then add the juice of the lemon, and salt and pepper to taste
Transfer the soup to the fridge to chill (15 minutes)
Meanwhile, finely slice the radish on a mandolin.
Pour the soup amongst the 4 bowls.

Arrange the radish slice ontop of the soup lightly, and then top with the grilled prawns

Drizzle over a few drops of olive oil and serve immediately

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