Aug 30, 2008

Phil - Our Recipe Suggestion For Today

It is sunny outside. OK, a bit cold down here in Wellington, but we hear that several BBQs are planned over the next week or so up in Auckland. This is an easy recipe that is healthy as well. Suggest you wash it down with a nice bottle of unoaked Chardonnay (Chablis Premier Cru is probably not pc at Labour Party gatherings - even of the right wing faction).


1 cup (250ml) extra virgin olive oil

juice and zest of 3 lemons

3 garlic cloves roughly chopped

1 bunch fresh marjoram, tied with some string

3 tablespoons limoncello or other lemon liqueur

12 scampi, halved lengthwise

1 medium zucchini, diced

1 avocado, diced

1 cup baby herb leaves or micro cresssalt and pepper

2 tablespoons olive oil

2 lemons cut into wedges

Combine olive oil, lemon juice, zest and garlic in a saucepan and place over medium heat. Heat until nearly boiling, remove from heat and pour into a bowl. Immediately add in a bunch of marjoram and a shot of limoncello (or other lemon liqueur) and let rest for 1 hour.Cut the scampi in half lengthways and gently brush the flesh with the bunch of marjoram that has been soaking in the lemon-scented oil, gently place them shell side down and cook for 10 minutes, then flip them onto their flesh and cook for a further couple of minutes until just cooked.Meanwhile, combine zucchini, avocado, herbs, salt and pepper and olive oil in a medium bowl; toss to combine.Serve scampi with lemon wedges and avocado and zucchini salad.

Enjoy and say hi to Mike and Shane