No Waste Recipes With Purely Organic - The Perfect Starter-Aperitif
The perfect starter-aperitif: Cocktails & prawn cocktail
Purely Organic is here to give you the second helping of our sustainable no waste recipes, to help you help the planet. Simple changes can make all the difference and it starts with being mindful of sustainable eating and minimising food waste. See below our tasty recipes that will cover you for the perfect starter-aperitif with our delicious Gin Fizz Cocktail and Prawn Cocktail Starter to get your evening off to a scrumptious start.
Gin Fizz Cocktail
1 Purely Organic egg white (set aside the yolk for our prawn cocktail recipe)
15ml raspberry syrup
30ml lemon juice, freshly squeezed (save the remaining lemon for our Prawn Cocktail recipe)
Tonic water to top - roughly 30ml
Fresh raspberries, to garnish
Add all the ingredients to a shaker and muddle the raspberries.
Dry shake without ice to aerate the egg white, then add ice and shake again.
Double strain into a coupe glass and garnish with dry petals and fresh raspberries.
Repeat the whole process again to enjoy it together with a friend.
Be mindful: Raw egg whites are used in this recipe.
To create our classic Prawn Cocktail starter we first need to make homemade mayonnaise.
2 Purely Organic egg yolks (save those whites for more Gin Fizz Cocktails)
1 tbsp Dijon mustard
250ml sunflower oil
2 tsp lemon juice
To a bowl add the Purely Organic egg yolks and mustard.
Add salt and pepper and use a whisk to mix together until completely combined.
Whilst consistently whisking, add a small drop of oil and whisk until fully combined.
Repeat this process drop by drop until the oil and yolks have fully combined and have begun to thicken.
Once it has begun to thicken you can add a dash more oil each time. Be careful not to add the oil too quickly as this may cause the mayonnaise to split.
Keep whisking and when you have a thick, spoonable mix, whisk in the vinegar or lemon juice and add salt/pepper to taste.
Set aside for our prawn cocktail recipe coming up and place the remaining mayonnaise in the fridge. Fresh mayonnaise will last for two days in the fridge.
150g cooked, peeled coldwater prawns
150g cooked and peeled king prawns, drained
1 tbsp chopped chives
½ iceberg lettuce, sliced
1 large ripe avocado, halved, stoned and diced
½ lemon, cut into 5 wedges
½ cucumber, deseeded and diced
For Marie Rose Sauce:
125g Mayonnaise (made in the above step)
1 tbsp heaped spoonful of tomato ketchup
Half a lemon (juiced)
¼ Tabasco sauce
½ tsp Worcestershire sauce
To make the Marie Rose sauce, add the ingredients to a bowl and season.
Set aside and chill until needed.
Add all cooked prawns and the sauce to a bowl along with half of the chopped chives and stir.
Place the lettuce in 4 glasses. Squeeze a dash of lemon juice over the cubed avocado then add to the lettuce along with cucumber.
Add the prawns in sauce to the top and sprinkle with the remaining chives.
Serve with a wedge of lemon and enjoy!
Now you have the perfect start to your evening with two tasty sustainable additions to your meal with zero waste from our Purely Organic eggs. Keep your eyes peeled for our next recipes.