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NOTHING SAYS AUSSIE CHRISTMAS LIKE AN ABUNDANT ALFRESCO SPREAD

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Barbecued Prawns with Romesco

SERVES 4-6

PREP & COOK 25 MINS

■ 24 large, raw king prawns, peeled, deveined, tails intact

■ 2 cloves garlic, crushed

■ 1 tbsp extra virgin olive oil

■ Charred lemon halves, sliced baguette, to serve

ROMESCO

■ 100g fire roasted red peppers

■ 1 tomato (150g), chopped

■ 1/2 cup toasted blanched almonds

■ 2 tbsp extra virgin olive oil

■ 1 tbsp tomato paste

■ 1 tbsp red wine vinegar

■ 1 small clove garlic, peeled

■ 1 tsp smoked paprika

1 ROMESCO Process all ingredients in a small food processor until combined. Transfer to a bowl. Season with salt and pepper.

2 Combine prawns, garlic and oil in a large bowl. Season with salt and pepper. Thread onto six metal skewers (4 prawns on each).

3 Heat a barbecue grill over medium-high heat. Add skewers. Cook for about 3-4 mins on each side, until prawns are cooked. Remove.

4 Serve prawns with romesco, charred lemons and bread.

Charred Potato Caesar Salad

SERVES 4-6 PREP & COOK 35 MINS

■ 1kg washed kipfler potatoes (see Tip)

■ 1 tbsp extra virgin olive oil

■ 100g packet sliced prosciutto

■ 2-pack baby gem lettuce, cut into quarters

■ ¹⁄³ cup Caesar salad dressing

■ 3 green onions, thinly sliced