- To make this recipe you want to firstly chop your pineapple into small bite-size pieces. And then chop your garlic clove into superfine pieces. And then start picking your coriander and you can either chop this or leave it as it is.
- And then you want to get your sourdough start slicing up 3/4 bread slice. Spread Butter on top And leave to one side until ready to serve dish.
- Add butter to your pot and let it simmer until it starts bubbling and then you want to add garlic.
- Keep stirring until you garlic starts to turn a golden brown.
- And then drop in your peri peri seasoning. Keep stirring.
- The key is to make sure that the oil and fuses all the Peri peri seasoning and the garlic essence within it. Once you are satisfied that this is done - add your prawns. Stir nicely until the prawns turn pink colour and then you want to drop in your Pineapples and peppers. Leave that to simmer until your pineapples start to caramelise a little bit and exclude juices. Then you want to squeeze half a lemon into the pot. Stir to make sure the lemon juice covers every single one of the ingredients in the pot. And then Pour in 60 g of water stir one more time and then add a teaspoon of butter. Leave that to simmer.
- Place your bread on the toaster or grill it’s for one minute... until it’s brown and toasted. And said that to one side.
- Go back to your prawn pineapple dish...add fresh coriander (this part is optional)And you are ready to plate!
- Firstly place your pineapple and prawns on your plate mounted onto centre.
- Drizzle the sauce around the plate and then add your 3-4 slices of Sourdough bread to the left hand side of each plate one overlap in the last add fresh coriander on top for garnish.
- And your dishes ready to serve. Enjoy!