Tarragon Potted Prawns With Bread And Butter Pickles

These beautiful potted prawns are served with homemade pickles for a delicious start to an al fresco menu.

The ingredient of Tarragon Potted Prawns With Bread And Butter Pickles

• 175g unsalted butter chopped
• 2 spring onions finely chopped
• finely grated zest of 1 lemon
• 1 tablespoon chopped capers
• 1kg medium green king prawns peeled cleaned chopped
• 2 teaspoons finely chopped french tarragon
• 2 teaspoons lemon juice
• melba toasts bread or crackers to serve
• 3 500g lebanese cucumbers cut into 4mm thick slices
• 1 teaspoon coriander seeds toasted lightly crushed
• 1 teaspoon yellow mustard seeds
• 1 4 teaspoon ground turmeric
• 250ml 1 cup tarragon vinegar
• 110g 1 2 cup light brown sugar

The Instruction of tarragon potted prawns with bread and butter pickles

• for bread and butter pickles toss cucumbers with 2 teaspoons sea salt in a bowl cover and refrigerate for 3 hours rinse well with water drain and pat dry with paper towels then place in a sterilised jar see note
• combine remaining ingredients in a saucepan and bring to a boil over medium heat stirring to dissolve sugar then simmer for 3 minutes pour immediately over cucumbers and seal cool to room temperature then store in the fridge for up to 2 months makes 1 1 2 cups
• for potted prawns melt butter in a small frying pan add onions zest capers and prawns and cook for 2 minutes or until prawns are just tender season with sea salt and freshly ground black pepper and stir in remaining ingredients divide mixture among 6 x 100ml containers cover and refrigerate until chilled serve with melba toasts bread or crackers and bread and butter pickles

Nutritions of Tarragon Potted Prawns With Bread And Butter Pickles

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