Recipe of Favorite Sig's Rich Fruit Sauce with Prawns and Halloumi

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, sig's rich fruit sauce with prawns and halloumi. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Sig's Rich Fruit Sauce with Prawns and Halloumi is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Sig's Rich Fruit Sauce with Prawns and Halloumi is something which I have loved my entire life.

To get started with this recipe, we must first 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 cook it.

The ingredients needed to make Sig's Rich Fruit Sauce with Prawns and Halloumi:

1. Take 8 slice of thin cut Halloumi (Greek frying/grilling cheese)
2. Get 16 large ready cooked prawns
3. Get 400 grams blackberries
4. Prepare 2 large tablespoons runny honey
5. Prepare 1 tbsp cognac or brandy
6. Get 1 tbsp Port
7. Prepare 1 tablespoon cornflour
8. Make ready 2 to 3 tablespoons water

Instructions 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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