The only drink to have late Sunday morning is Bloody Mary - very spicy and chilled, the best thing to do is to make it the night before and chill overnight. Here I've decided to make it into a great starter; it's quick and easy and you can even pop it into a flask and take it on picnics!
- 100 - 125ml (3½ - 4 fl oz) vodka
- 2 x 400g cans chopped tomatoes in rich tomato sauce
- 3 tbsp lemon juice
- 1 tsp garam masala
- 200ml (7 fl oz) water
- 4 tsp caster sugar
- 4 tbsp olive oil
- ½ tsp chilli powder
- 1½ tsp celery salt
- 1 tbsp Worcestershire sauce
- 1 small onion, finely chopped
- salt and freshly ground black pepper
- olive oil and celery leaves, to garnish
- Cook the shallots, garlic and spices together until soft.
- Peel the prawns carefully, then cut into three.
- Melt the 200 grms of butter very slowly so you end up with curds and whey, then leave to settle.
- Heat the olive oil in a wok, season the prawns well with plenty of salt and pepper and cook in the hot oil until they turn a lovely shade of pink, cook through but do not overcook or the delicate flesh will toughen.
- Tip the contents of the wok into a large bowl along with the shallot mixture, lemon juice and zest and stir well.
- Re season with salt and pepper, I would slightly over season at this point because you are going to add a fair amount of unsalted butter.
- Pour the melted butter into the bowl with the shallot mixture and prawns and stir well, trying to keep as much of the buttermilk as possible in the pan. Tip the buttery mixture into a serving bowl and chill well for a minimum of 4 hours.
- I think its nice to serve a large potted in the middle of table and let people help themselves, the best way to serve the prawns is very slightly warm so you can spread the butter almost, pop the bowl in the microwave on defrost and just soften, or leave at room temperature for about 1 hour. Serve with malted brown bread toast or if you are feeling adventurous melba toast.