Advertisement for Toppits.dk // In collaboration with Toppits, I have made the loveliest foil parcels with chilli garlic prawns and vegetables. Serve the parcels with baked pitta bread, baguette or similar, – and enjoy an easy, flavourful meal that comes together in no time and leaves you with very little washing up.
Toppits Aluminium Foil makes it easy to cook a flavourful meal. The foil is designed with a double honeycomb pattern, which makes it both strong and heat-resistant. So you can easily wrap your meal up with a delicious marinade, – the aluminium foil keeps everything inside the parcels, so both flavour and nutrients are locked in. And you can use it with a clear conscience, as the foil is made from 98% recycled material.
It is an easy and really enjoyable way to cook a meal, – and you can do it either on the barbecue or in the oven, as the foil withstands high heat. Read more about Toppits products and find plenty of inspiration on the Toppits website.
Remember that aluminium foil must not come into contact with salt and acid, so always wait to season with these until after cooking, once the food has been transferred to a plate, bowl or similar.
Foil parcels with chilli garlic prawns and vegetables
Ingredients
- 600 g tiger prawns or other raw prawns
- 1 courgette
- 2 peppers, ideally one green and one red
- 2 large handfuls of parsley, finely chopped
- 5-6 cloves garlic, crushed or finely grated
- 1 red chilli, finely chopped (with or without seeds, depending on how much heat you like)
- 200 ml good olive oil
- 1 lemon
- Salt and pepper
- Rocket and bread, to serve
Method
- Peel the prawns and remove the shells and the dark vein running along the back. Rinse them, then lay them on a thick layer of kitchen paper and pat dry.
- Halve the courgette and scoop out the "seeds" with a spoon. Cut the courgette into rough chunks and do the same with the peppers.
- Mix the olive oil with the garlic, chilli and parsley and season with pepper. DO NOT add salt or lemon at this stage, – aluminium foil must not come into contact with acid or salt.
- Put the prawns and vegetables in a bowl and toss well with the oil mixture. Chill and leave to marinate for about 15 min.
- Tear off 4 pieces of foil, – each piece should be large enough to hold 1/4 of the mixture above and to be sealed at the top.
- Fold up the edges of the foil so that each piece forms a small bowl, and divide the prawns, vegetables and oil mixture between the 4 pieces of foil.
- Scrunch the foil together at the top so the parcels are tightly sealed and all the juices and heat stay inside, and place them on a baking tray.
- Bake the foil parcels for about 14 min. at 220°C in a conventional oven (top and bottom heat). If you like, open one of the parcels to check that the prawns are cooked through.
- Put a good handful of rocket into each of 4 bowls. Top with the contents of the parcels, and pour the oil marinade over too.
- Season each portion with salt and a little freshly squeezed lemon juice, and sprinkle with extra finely chopped parsley and freshly ground pepper. Serve with warm baguette, baked pitta bread or similar.
Nutrition
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