Riviera

Lazy Sunny Treats

Last month we asked the team at Riviera’s award-winning R Restaurant | Bar what they like to eat when they are relaxing – or celebrating their latest accolade. It's fine ingredients and simple recipes. . . and all about enjoyment!

This month we continue with two more delicious options from the restaurant's award-winning chef, Craig Pope.


KING PRAWN WRAP – Serves 4

INGREDIENTS

4 x 10” tortilla wraps
16 large, cooked king prawns
4 slices prosciutto, crisped on cockpit barbecue
250g hummus
45g roquette leaves
1 red bell pepper
120mls Japanese (or creamy egg) mayonnaise
1 continental cucumber, sliced lengthways into ribbons
2 green onions, cut into 30cm x 1cm strips (8 pieces)

METHOD
Lay wraps out onto bench and paste hummus evenly over each. Then in a line through the centre of the wrap, stack roquette, bell pepper, cucumber, prosciutto then prawns.
Dollop a little Japanese mayonnaise evenly onto each then roll each one into a tight cylinder.
8cm from each end of the wraps, tie the green onion strips and finish with a little bow. These will keep the wrap together when you cut them in half for serving.
Present each wrap with crisp garden salad drizzled with balsamic dressing.


AGED BEEF EYE FILLET AND VEGETABLE SKEWER – Serves 4

INGREDIENTS

Skewer
4 x 200g grass fed eye fillet steaks
4 medium vine ripened tomatoes
1 medium zucchini, sliced at 1cm intervals
2 medium potatoes cut at ½ cm intervals
1 large red bell pepper, cut into 4
1 large red onion, cut into 4
4 serves of fresh tossed garden salad of your choice
4 x 30cm stainless steel skewers

Balsamic Dressing
120mls good quality extra virgin olive oil
40mls aged balsamic vinegar
1 clove garlic, crushed
1 long red chilli, seeds removed, finely diced
1 good pinch sea salt
Combine all ingredients in a jar with a tight lid and shake well.

METHOD
Season steaks with salt and pepper and seal on hot barbecue for 2 minutes each side. This will bring its cooking time more in line with the other items.
Combine vegetables in a bowl and season with salt and pepper and a splash of vegetable oil. Toss well then divide evenly between each skewer.
Grill vegetable skewers for 3-4 minutes on medium barbecue, turning regularly (Note: steaks are not on skewer yet).
Skewer steaks and continue cooking on medium to hot heat till cooked to your liking.
Serve with tossed salad and drizzle liberally with balsamic dressing.

 

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Click to enlarge image: Craig Pope, R Restaurant | Bar's award-winning chef.

Craig Pope, R Restaurant | Bar's award-winning chef.


Aged Beef Eye Fillet and Vegetable Skewer

Aged Beef Eye Fillet and Vegetable Skewer


King Prawn Wraps

King Prawn Wraps


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