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ok then gang, friends coming round next Saturday night for a dinner party, Oh alright then I admit it, it's a conservatory p iss up with food. We have a get together once every few weeks. So far we've done Italian, Indian, Chinese, Mexican and Greek, as well as various others lol. So that just leaves fish lol. Anyway, am doing Sea Bass, not a problem at all, but today bought King Prawns and thought it would be good to chuck them in somewhere along the line. Problem is, last time I cooked King Prawns they tasted like rubber (only worse!) The ones I've bought are cooked and peeled, and I have put them in the freezer for now. Should I cook them separately, or with the sea bass?
My plan was to do the sea bass in foil, with lemon and cracked black pepper butter (not too fussy, don't want to kill the taste of the fish), , so, if I just chuck the prawns in with about 5 mins to go, will this do the trick? Or should I cook them separately? Suggestions please.
Before you ask, I'll be serving with a very large dish of greek roast spuds (they go with everything, you must try them!!), trimmed green beans, and roasted red onions, green, red and yellow peppers.
Sorry if I've bored you to death, when you've stopped yawning can anyone give me a clue about the prawns? Please??
thanks x
My plan was to do the sea bass in foil, with lemon and cracked black pepper butter (not too fussy, don't want to kill the taste of the fish), , so, if I just chuck the prawns in with about 5 mins to go, will this do the trick? Or should I cook them separately? Suggestions please.
Before you ask, I'll be serving with a very large dish of greek roast spuds (they go with everything, you must try them!!), trimmed green beans, and roasted red onions, green, red and yellow peppers.
Sorry if I've bored you to death, when you've stopped yawning can anyone give me a clue about the prawns? Please??
thanks x
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