This is the first of my new monthly recipes.
Created when I was invited to lunch with Crispy Chris at Cooks Barn Bottisham.

Having just cooked the main course of monkjack braised in gin & juniper (I should say at this point it was road kill, nice and cheap  though! -Recipe next month) Crispy Chris dug some raw prawns out of the freezer then produced salad leaves and said this is all I have for a starter!!!  to which I replied:

Mayonnaise ? No
Dressing? No
Dips of any sort? No
Tomato ketchup? a little
Worcestershire sauce ? a tiny bit
“I have got some Chillies though”
Double cream? Yes lots Whoopee
Dont forget I was supposed to be the guest, never mind there is no such thing as a free lunch, not for me anyway,

so I created for the first time The Real Prawn Cocktail and its been a winner ever since.  HAPPY COOKING!

The Real Prawn Cocktail Recipe

Ingredients for 4 persons:

400g Prawns (raw/peeled)
30g Shallots – very finely chopped
1or 2 Small Birds Eye chilies - very finely chopped – to taste
5g Garlic – very finely chopped
1 shot  Brandy
200ml White wine
400ml Double Cream
60g Unsalted Butter
Tabasco - to taste
Worcesteshire Sauce - to taste
Tomato Ketchup - to taste
Seasoning:  Salt, Pepper, Cayenne, Lemon Juice
Crispy Salad Leaves

Method

1. Add butter to a thick bottomed pan and brown lightly.
2. Add shallots, garlic and chilies and sweat without colour for 1-2 minutes. Add prawns, saute for 1-2 minutes.
3. Flambe with brandy.
4. Drain prawns, then add cooking liqueur back to the pan, add white wine and reduce by half, add half of the double cream and reduce until thickened.
5. Whip the remaining cream to soft peak consistency then place in the fridge.
6. Add Tabasco, Worcestershire sauce and tomato ketchup to the reduced sauce.
7. Allow to cool, fold in remaining whipped cream and adjust seasoning with salt, pepper, cayenne and a little lemon juice (to taste).
8. Dress salad in a glass, add the prawns and top with sauce.

Chef Chambers is finally flying solo, got here all on my own.

your comments please

Normal price £135.00 special price £95.00.

Tartar of Tuna & Salmon
Chambers Fish Pie
Fillet of Venison en croute
With wild mushrooms and fresh herbs
Gin & Juniper sauce
Pistachio crème Brule

Skills taught

• Fish Preparation
• Marinades
• Meat Sauces
• Fish Stock
• Fish Sauces
• Chicken Mousse
• Duchesse Potatoes
• Braised Red Cabbage
• Pastry work
• Cooking fish to perfection
• Fresh Egg Custard
• Presentation

Includes:
Detailed recipes
David Chambers Masterclass Apron
Lunch

Venue:
Hope Cottages, 5 May Street, Great Chishill,  Near Royston, Hertfordshire SG8 8SN

To reserve your place call:

David Chambers on: 07794 172 390

David Chambers… “I’m not suggesting that I teach you how to cook Christmas dinner although that will be the end result—it will be more about how to cook it in a different and exciting way to save time and effort so you can enjoy that special day without the usual stress of trying to feed an army.  2 Hours is all the time I will spend in the kitchen on Christmas morning – and that includes dessert!”

Here’s a short film showing what we did at Cooks Barn last year:

Reserve your seat HERE>>>