RECIPES FROM THE VIVE VAULT
Welcome to VIVE Nourish, our weekly indulgence where we share with you our endlessly delicious range of nourishing recipes, direct from the VIVE Vault!
In advance of our much anticipated Masterclass with Manu Feildel this coming Saturday, this week we feature a beautifully simple and tasty recipe from this talented French chef.
Manu is Brand Ambassador for beautiful French cookware label Chasseur - and our kitchen is home to a range of incredible Chasseur cookware and beautiful Global knives - only the best for VIVE Cooking School!
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Of course, if there is anything you would like us to feature on VIVE Nourish, please don't hesitate to leave us a comment and we will do our best to accommodate your requests.
In the meantime, enjoy this week's recipe offering. And if you want to share your food creations on Instagram then we'd love to see them - #vivecookingschool
The VIVE kitchen team.
CHARGRILLED KING PRAWNS with garlic butter
24 large green king prawns
150ml olive oil
Salt and pepper
250g quality salted butter (diced)
80g garlic cloves (peeled)
1 golden shallot, roughly chopped
½ bunch parsley
Place the peeled garlic cloves in a pot of cold water and bring to the boil. Once soft, place in a colander, refresh with iced water and set aside.
Finely chop the parsley and set aside.
Place the butter, shallots and garlic in a food processor and blend until smooth. Transfer to a bowl, add chopped parsley and cover with cling wrap.
Preheat your grilled pan or BBQ to medium/high.
Take the head off of each prawn and carefully butterfly them from the back with a sharp paring knife.
Drizzle the prawns with olive oil, salt & pepper. Place them onto the grill shell side down and cook for a minute or until slightly charred, then flip over to the other side for another minute.
Remove the garlic butter from the fridge, heat in a small pan until foaming and pour over the prawns.
Serve straight away. Simply delicious!