Easiest Way to Prepare Sig's Rich Fruit Sauce with Prawns and Halloumi in 29 Minutes for Beginners

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, sig's rich fruit sauce with prawns and halloumi. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Sig's Rich Fruit Sauce with Prawns and Halloumi. I had some blackberries over and fancied my favourite fruit sauce and some cheese. I had everything else in the house too.

Sig's Rich Fruit Sauce with Prawns and Halloumi is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Sig's Rich Fruit Sauce with Prawns and Halloumi is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have sig's rich fruit sauce with prawns and halloumi using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Sig's Rich Fruit Sauce with Prawns and Halloumi:

1. Prepare of thin cut Halloumi (Greek frying/grilling cheese)
2. Prepare ready cooked prawns
3. Take blackberries
4. Prepare tablespoons runny honey
5. Get cognac or brandy
6. Make ready Port
7. Take tablespoon cornflour
8. Prepare to 3 tablespoons water

Cook the prawns, watermelon and halloumi separately on the hot barbecue or using a hot griddle pan. Cook the prawns first, making sure they are pink all the way through, then add the. When the soup is hot and ready to serve, finely chop a little extra parsley. Ladle the soup into bowls, then top with the parsley and prawns.

Steps to make Sig's Rich Fruit Sauce with Prawns and Halloumi:

1. Put your cognac, port and honey into a small saucepan. Mix the honey with the alcohol stirring it until they have infused over heat.
2. Add 200 grams of the berries and gently simmer until they pop and release their juice.
3. Take the mixture of the heat and cool slightly. With a blender mix until smooth
4. With a fine sieve separate the seeds from the juice. I use the handle of a wooden spoon to stir the juice gently through the sieve. It will be thicker then just normal juice and smooth.Discard the seeds , return juice back to the pot
5. Reheat gently .Mix the cornflour with the water, add to the juice until it slightly thickens to a sauce . Take of heat . Add the rest of the berries and leave to cool.
6. This mixture can be used for savouries and puddings alike. It keeps 2-3 days in fridge .
7. Heat frying pan and fry the halloumi from both sides to brown, it should not be rubbery when cooked.
8. Arrange cheese as served here Iwith lettuce , prawns and the sauce. I had this as a light lunch but it could equally serve as a starter.

Pour the olive oil into a heatproof earthenware ramekin. Heat the ramekin on a hob until hot. Add the garlic and chilli and cook, stirring often, until the garlic is fragrant. Pan fried halloumi, mushrooms,tomatoes, mixed peppers and onions mixed with rich tomato sauce. gf Chargrilled aubergine, mushrooms, courgette, onions, red peppers ˚avoured with rich tomato sauce and topped with grated Cypriot halloumi cheese.

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