I see Prince Philip is going in to hospital for exploratory abdominal surgery. They say he will be there for a couple of weeks or so. At 91 that is pretty major stuff I would think. I hope he pulls through it all OK. Talking of hospitals, I haven’t seen it anywhere but I assume the Duchess of Cambridge will be going into hospital to have her baby. That is something which will take place very soon. She didn't look very pregnant in the recent pictures I saw of her though. But she is, of course, very slim. All Royal watchers are pretty hyped up at the moment I would imagine.
Got a good recipe in my email inbox today which I thought I would share with you.
Shrimp and Asparagus Skewers
Makes 6 skewers, easily doubled
Note: Keep the shells on shrimp for the barbecue, as they protect the meat from overcooking too quickly, and also hold in all of the tasty juices. I like to serve these skewers with a mint aïoli. With an easy hand blender method, it’s a cinch to make.
12 asparagus spears, the fatter the better
18 large uncooked shrimp, with the shells on
2 eggs, at room temperature
1 clove garlic
1 tsp Dijon mustard
scant 1 cup olive oil
1 small handful fresh mint
sea salt and freshly ground black pepper
- Bring a pan of salted water to a boil. Meanwhile, cut the bottom 2 inches (5 cm) from each asparagus spear, as the ends can often be a bit tough. Cut each spear into two finger-length pieces.
- Boil the spears for just 2 minutes, then drain. Plunge into cold water to stop the cooking, then drain again.*
- Thread 3 shrimp and 4 pieces of asparagus onto 6 metal skewers. Cover and chill in the fridge until needed.
- To make the aïoli, separate the eggs (see page 61) and put the yolks into a tall pitcher. Squeeze 1 lemon and roughly chop the garlic. Add the garlic, mustard, 2 tablespoons lemon juice, and the oil to the yolks.* *
- Put an immersion blender to the very bottom of the pitcher, then start it running. Pull the blender very slowly from the bottom of the pitcher. As you bring the blender nearer the top of the pitcher, the mayonnaise will thicken dramatically and you will feel a suction puling under the blades. Add more lemon juice and salt and pepper to taste. If the mayonnaise is a bit thick but tastes lemony enough, add a splash of water and blend again. This can be made a few days in advance and kept well chilled, if you like.
- Before you begin cooking, check that your charcoal is glowing white hot, or your gas grill is preheated to 400ºF. Season the skewers with salt and pepper, then grill for 2-3 minutes on each side, or until the asparagus is slightly charred and the shrimp are pink all over. Quickly chop the mint and add to the mayonnaise. Cut the remaining lemon into wedges to garnish. Serve immediately with the mint aïoli.
* * Gently crack the shell against the side of the bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into a bowl below. Drop the yolk into another small bowl. Or use a plastic bottle as shown in the video on my previous blog.
Have a great day,