Chef Debbie Mclaughlin, from Hilda’s Kitchen, has created this appetising starter, Retro Prawn & Avo Ritz Cocktail, to serve to your guests this festive season with a glass of Groote Post’s new Brut Cap Classique.
RETRO PRAWN & AVO RITZ COCKTAIL RECIPE
Ingredients
600gr. Cooked Prawns (Tails and Head Intact) – Deveined
2 Tbs. Sweet Chilli Sauce
1½ Tbs. Fish Sauce
Finely Grated Zest and Juice Of 1x Lime
⅓ Cup of Greek Yoghurt
2 Tbs. Homemade Mayonnaise
1 Tsp. Caster Sugar
¼ Iceberg Lettuce Finely Sliced
1 Avo, Peeled and Thinly Sliced
Method:
Whisk fish and sweet chili sauces, yoghurt, lime zest, mayonnaise and caster sugar until the mixture is smooth. Divide lettuce among glasses and add avo and prawns. Drizzle with sauce and garnish with lime wedges.
Enjoy with a glass of Groote Post MCC Brut.
GROOTE POST BRUT
The Groote Post Brut is a blend of traditional Champagne varietals, 60% Chardonnay and 40% Pinot Noir, harnessing structure and acidity from the Chardonnay and fruity components from the Pinot Noir. Stylishly packaged, the Groote Post Brut is an elegant refreshing Cap Classique displaying a vibrant pale gold colour, a fine creamy mousse, zesty notes of green apple and white pear with hints of brioche, a well-rounded velvety yet lively mouthfeel and a crisp lingering finish. Served well chilled, it is perfect on its own and also delicious with West Coast oysters.
The Groote Post Brut is available from the Groote Post cellar door, online at https://groote-post-wines.myshopify.com and nationally at select wine retailers. Approximate retail price: R163
