Recipe of Perfect Sig's Rich Fruit Sauce with Prawns and Halloumi

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, Recipe of Quick Sig's Rich Fruit Sauce with Prawns and Halloumi. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sig's Rich Fruit Sauce with Prawns and Halloumi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sig's Rich Fruit Sauce with Prawns and Halloumi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can cook Sig's Rich Fruit Sauce with Prawns and Halloumi using 8 ingredients and 8 steps. Here is how you can achieve it.

I had some blackberries over and fancied my favourite fruit sauce and some cheese. I had everything else in the house too. So I just threw it together on a bed of lettuce .

Ingredients and spices that need to be Prepare to make Sig's Rich Fruit Sauce with Prawns and Halloumi:

1. 8 slice of thin cut Halloumi (Greek frying/grilling cheese)
2. 16 large ready cooked prawns
3. 400 grams blackberries
4. 2 large tablespoons runny honey
5. 1 tbsp cognac or brandy
6. 1 tbsp Port
7. 1 tablespoon cornflour
8. 2 to 3 tablespoons water

Instructions to make 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.

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