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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Prawn – by Maria Elia

11 September 2006
Prawn – by Maria Elia

INGREDIENTS

(serves about 50)

Caesar dressing (see below)
Little Gem lettuces
Tiger prawns cooked and shelled
Croutons
Parmesan shavings
Baked pancetta slices
Parsley chopped

For the dressing
(Makes about 75cl)

3 eggs
60ml white wine vinegar
8 salted anchovies
60g Parmesan grated
3 cloves garlic
Juice of 1-2 lemons
300ml Spanish virgin olive oil

METHOD

Make the marinade by blitzing marinade ingredients in a blender and emulsifying them with up to 300ml of the olive oil.

For each Caesar spoon a little dressing into a curled lettuce leaf. Put a prawn on top then croutons Parmesan pancetta and parsley.

Maria Elia

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