It’s that time again. Between the hustle and bustle and cosiness, the Christmas holidays are over – and you suddenly realize that the year is quickly coming to and end. And since it’s not so easy to think of a gourmet menu for the glamorous New Year’s Eve party with friends, while you are still in the process of reviewing the past year, we’ve taken over the search for the perfect meal for you. We have compiled a deliciously easy menu for you, one where you won’t have to put your cooking skills to the test and still deliciously celebrate the coming of the New Year. So, get out your cooking spoon, let’s get going – here are the recipes:
King Prawns with Grilled SanLucar Vegetables
- 1 (about 80g) fresh king prawn
- 2 sprigs of SanLucar Rosemary
- 2 sprigs of SanLucar Thyme
- 6 tbsp SanLucar Olive Oil
- 4 SanLucar Bell Peppers (preferably 4-color rainbow bell peppers)
- 2 cloves of garlic
- A little salt and pepper
- 2 SanLucar Eggplants
- 10 SanLucar Cherry Tomatoes (preferably SanLucar Rubin Tomatoes)
Remove the shell and intestines from the king prawn. Make a marinade from 2 tbsp olive oil, rosemary and thyme (one sprig each). Marinade the prawn for at least 2 hours. Grill for about 2 minutes on each side.
Wash, peel, remove quarter and remove the core of the bell pepper. Season with salt and pepper. Put 2 tbsp olive oil and a finely chopped garlic clove into a bowl and marinate the bell pepper quarters. Grill each quarter four minutes per side.
Wash the eggplants and cut into 1 cm thick slices. Lightly salt slices and set aside 30 minutes to dissolve the bitter substances. Add 2 tablespoons of olive oil, rosemary, thyme (one sprig each) and a finely chopped garlic clove into a bowl and marinate the eggplant slices. Alternatively, the slices can also be marinated with balsamic dressing. Grill the slices four minutes per side.
Cut the cherry tomatoes in half and marinate in the champagne dressing.
Serve the grilled vegetables with king prawns on a plate.
SanLucar Zucchini Bundles with Red Mullets and Mint Dip
Ingredients for 4 portions:
- 2 SanLucar Zucchini
- 1 ball of Buffalo Mozzarella
- 5 sprigs of SanLucar basil
- 3 tbsp of SanLucar Olive Oil
- A little salt and pepper
Slice the zucchini lengthwise with a slicing machine (set at 0.5-1). Season the slices with salt and pepper. Place two zucchini slices crosswise for each bundle. Place a slice of mozzarella and a basil leaf into the middle, and fix with a toothpick. Heat the olive oil to high heat in a medium-sized pan and brown the bundles from both sides. Alternatively, the bundles can be grilled on both sides for about 1 minute at 200° C on the middle rack of the grill.