Our NYE 2016 Dish: Tex-Mex Prawns and Pineapple Salsa with our 2014 Ghost Pinot Gris

January 06, 2017

We took a break from pairing our 2014 Ghost Clare Valley Pinot Gris with Asian cuisine but kept the spice theme going by serving it alongside our Tex-Mex Prawns and Pineapple Salsa.  Some of our NYE guests weren't huge seafood fans so we also used the rub below on their chicken dishes - still worked a treat!

Enjoy!

Prawn rub:

Throw the following in a bowl (we didn't measure our the spices, just used each to taste):

• Chilli Powder
• Dried Chipotle Peppers (pre-prepare by breaking into pieces and soak in boiling water)
• Cumin
• Coriander
• Smoked Paprika
• Cayenne Pepper
• Onion Powder
• Garlic-infused Olive Oil
• Pink Salt
• White pepper
• The zest and juice of one lime and one lemon

1. Coat prawns, marinade for 10-12 minutes before cooking.

Pineapple Salsa:

Ingredients:

This recipe works best if you use a ripe pineapple.  We were feeding a lot of NYE party guests so you may want to make adjustments to the quantities below:

• 1 whole, ripe pineapple, trimmed and sliced into thick slices
• 1-2 large red capsicum, halved and seeded
• 1 red onion, halved
• 1-2 red, large chilli
• 1 cup of coriander leaves
• The zest and juice of a lime and lemon
• 1/2 tsp ground ginger
• 1/2 tsp group cumin
• Pink salt and white pepper to taste
• Garlic-infused Olive Oil

Method:

1. Pre-heat your BBQ or grill to medium high heat.
2. Spray or drizzle oil over the pineapple, onion and capsicum and grill until caramelised.
3. Remove the charred skin of the capsicum, dice the capsicum, pineapple and onion and mix in a bowl with all other ingredients.
4. You can either choose to serve this immediately or we think it's best if it's made a day ahead, that way the flavours are infused!

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