Recipes: Chargrilled Prawns With Citrus Aioli, Apricot & Granola Pot

Apricot and yoghurt granola pot

Apricot and yoghurt granola pot

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With the Olympics under way, Christine Bailey, an ambassador for Nairn’s oatcakes, is in the kitchen to serve up an “energy boosting” double delight.

Chargrilled Prawns With Citrus Aioli Served on Nairn’s Oatcakes. Serves 6.

Ingredients

Marinade

1 garlic clove, crushed

Grated zest and juice of 1 lime

Grated zest of 1 lemon

1/2 red chilli, deseeded and chopped

2tsp xylitol (sugar substitute)

2tsp tamari (gluten free soy sauce)

1 tbsp olive oil

12 large raw prawns (peeled and deveined)

Citrus Aioli

3 egg yolks

1 garlic clove, crushed

Zest of 2 lemons

Zest of 1 lime

3tbsp lemon juice

1tsp xylitol

Pinch of sea salt

100ml light olive oil

100ml flaxseed oil

To serve:

Handful of rocket leaves

12 Nairn’s fine milled oatcakes or gluten free oatcakes to serve

Method

As an elegant canapé or healthy and nutritious lunch this delicious combination is a perfect topping for Nairn’s Oatcakes.

The aioli can be prepared in advance and kept chilled for two to three days while the prawns can be marinated in advance and cooked when needed.

Including flaxseed oil in the aioli is a simple way to sneak in some healthy essential omega 3 fats too.

Serve the prawns hot or cold. This would also make a wonderful starter to a dinner party, or teamed with Nairn’s Mini Oatcakes for a colourful party platter.

For the marinade mix together all the ingredients and pour over the prawns. Cover and refrigerate for at least 30 mins.

To make the citrus aioli, place the egg yolks, garlic, lemon and lime zest, xylitol, lemon juice and sea salt in a food processor and beat until smooth. Season with a little black pepper.

With the machine running, slowly drizzle in the oils. Keep blending to form a thick, creamy mayonnaise.

Store in the fridge until needed.

Heat a lightly oiled griddle pan until hot.

Remove the prawns from the marinade and place on the griddle pan.

Cook for between two and three minutes on one side until golden, then turn over and cook for a further two minutes until cooked through.

To serve, spoon a little aioli on each oatcake, top with a couple of rocket leaves and a prawn.

Apricot & Granola Pot. Serves 8.

Ingredients

200g Nairn’s Gluten Free Porridge Oats

2 tbsp honey

1 tbsp sunflower oil

150g dried fruits

100ml natural yoghurt

1 tbsp sugar free apricot jam

Method

This simple dish is perfect as a breakfast or even as a tasty dessert.

The Nairn’s Gluten Free Oats are nutritious and keep you going for longer, with the apricot jam a healthier option than other sugar loaded breakfast choices.

It’s the perfect meal to start the day.

Mix porridge oats, 1 tbsp honey and 1 tbsp sunflower oil in a baking tray.

Spread out and bake at 200C/180C fan/gas mark 6 for seven mins.

Stir, bake for seven mins more. Leave to cool.

Mix with 150g dried fruits.

For one serving: mix 100ml natural yoghurt with 1 tbsp sugar free apricot jam in a container.

Store granola in an airtight container and portion into a small bag when packing lunchbox.