Sig's Rich Fruit Sauce with Prawns and Halloumi
Sig's Rich Fruit Sauce with Prawns and Halloumi

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sig's rich fruit sauce with prawns and halloumi. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Sig's Rich Fruit Sauce with Prawns and Halloumi is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Sig's Rich Fruit Sauce with Prawns and Halloumi is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have sig's rich fruit sauce with prawns and halloumi using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Rich Fruit Sauce with Prawns and Halloumi:
  1. Take of thin cut Halloumi (Greek frying/grilling cheese)
  2. Prepare ready cooked prawns
  3. Make ready blackberries
  4. Take tablespoons runny honey
  5. Make ready cognac or brandy
  6. Get Port
  7. Get tablespoon cornflour
  8. Take to 3 tablespoons water
Steps 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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