1 kilogram pumpkin -- Queensland blue
1 onion
- finely chopped.
1 apple
- cored and finely
- chopped
1 cup stock -- chicken or
-- vegetable
1/2 teaspoon nutmeg
salt
1/2 cup water
1/2 cup milk
1 kilogram prawns -- king
8 slices bacon
- cut into small pieces.
8 skewers -- metal, or wooden,
- if wooden ones are used
- soak in cold water for 30
- minutes first to stop
- charring under grill.
2 limes -- native, juice of...
eucalyptus herb butter [*]
1 teaspoon butter
1 teaspoon oil
peas -- snow,
- sufficient for 4 servings.
pepper
- freshly ground.
Instructions:
Place chopped pumpkin, onion, apple, stock, nutmeg and salt in heavy-based
saucepan with the water and milk, and bring to the boil. Cover and
simmer for about 30 minutes until pumpkin is tender. Drain any excess
liquid and mash or puree pumpkin potage. Keep warm. Peel and de-vein
prawns, leaving tails on. Thread prawns and bacon pieces alternately
onto skewers, and rub prawns with lime juice. Place the filled skewers
on a grill plate and cook for 2 to 3 minutes on each side. Baste with
eucalyptus butter. While the prawns are grilling, heat a little butter
and oil in pan and gently stir fry snow peas for 1 to 2 minutes. Divide
pumpkin potage between four preheated plates and sprinkle with pepper.
Place 2 prawn skewers on each plate of pumpkin and Garnish with snow
peas. From A TASTE OF AUSTRALIA by JOY ROSS and ALISTAIR PUNSHON
