King prawns with courgettes

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

Ingredients:

• 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)

Preparation:

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

Zucchini Bundles

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
• Toothpicks

Preparation:

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.

Mint Dip

• Ingredients for 4 servings:
• 200g Greek yogurt
• 60g SanLucar Mint
• 20g SanLucar Parsley
• 1 SanLucar Lemon

Preparation:

Grate the lemon peel and stir into the yoghurt. Squeeze the lemon and add the juice to the yoghurt mass. Mix in freshly cut parsley and mint just before serving.

Red Mullet

Ingredients:

• 1 (80g) fresh red mullet fillet
• 1 branch of SanLucar Rosemary
• 1 branch of SanLucar Thyme
• 2 tbsp SanLucar Olive Oil

Preparation:

Fry the fillet of red mullet with herbs in hot oil for 4 minutes on the meat side, then fry for 3 minutes on the skin side. Serve with zucchini packs and mint dip.

Fruit salad with fresh SanLucar fruits and almond biscuits

Fruit salad

Ingredients:

• 4 SanLucar Oranges
• 2 SanLucar Lemons
• 500g SanLucar Strawberries
• 1 SanLucar Cantaloupe Melon
• 1 SanLucar Honey Melon
• 100g SanLucar Mint Leaves
• 100g powdered sugar
• 4 cl Maraschino (Marasca Cherry Fruit Liqueur)

Preparation:

Squeeze all the juice from an orange and a lemon. Pour the juice into a bowl, mix in the maraschino and powdered sugar. Peel and fillet the remaining oranges and lemons. Wash the strawberries, free from all leaves and quarter. Cut the melons in half, remove the seeds and cut the fruit flesh into small cubes. Mix the fruit pieces with the marinade and let them soak for about 10 minutes. Cut the mint into fine strips and gently mix with the fruit salad just before serving. Serve almond biscuits with the fruit salad.

Almond Biscuits with SanLucar Olive Oil

Ingredients:

• 1 kg of flour
• 300g of sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 250 ml SanLucar Olive Oil
• 3 eggs
• 250ml Marsala
• 300g roasted almonds
• Baking paper

Preparation:

Stir the oil with sugar until foamy. Add eggs and Marsala while constantly stirring. Add baking powder and cinnamon. Stir in the flour. Finally, add the roasted almond kernels. Cover the baking sheet with baking paper, spread the mixture on top and bake for 25 minutes at 190° C with heat from top and bottom. Allow to cool and cut into small cubes. Keep fresh in a baking tin.