Garlic prawns, couscous salad and ice cream sandwiches: your sunny weather feast

Who knows how long we'll have this glorious weather, so dine al fresco with chef Aisling Larkin's easy summer dinner menu 

Aisling Larkin's summer recipes take the effort out of making delicious food when the weather is fabulous.

Chef Aisling Larkin sets a scene when it comes to dining outside. “Begin with a menu concept - Moroccan, Italian, French - the possibilities are endless,” she suggests. Family-style dining is the only way to serve warm weather food, she says. “Serve big sharing platters and self-serve dishes either on the table or buffet style on a separate table then allow everyone to serve themselves and come back for delicious second helpings.” 

Italian flatbreads with prawns, red peppers and Mozzarella

These Italian flatbreads are wonderful topped with any flavour combination you like, but these garlicky prawns are a real crowd-pleaser

Servings

4

Preparation Time

 30 mins

Cooking Time

 20 mins

Total Time

 50 mins

Course

 Main

Cuisine

 Italian

Ingredients

• For the flatbreads:

• 300g plain flour

• 1 ½ tsp baking powder

• 1 tsp salt

• 2 tbsp olive oil

• 125mls warm water

• 75mls warm milk

• For the garlic prawns:

• 2 tsp butter

• 2 tsp oil

• 3 garlic cloves 

• 500g raw jumbo prawns (fresh or frozen)

• ½ tsp smoked paprika or chilli flakes

• salt

• fresh parsley

• fresh Mozzarella pearls

• red onion, to garnish

• rocket, to garnish 

Method

1. To make the dough combine the flour, salt and baking soda with a fork. Create a well in the centre. Stir the oil in with warm water. Drizzle in with the warm milk and stir until it forms a soft dough.

2. Turn out onto the work surface and knead for about 5 minutes until soft and smooth. Form into a ball or a long tube and cut into 3 pieces. Shape into balls, cover with cling film or damp tea towel and allow to rest for 30 minutes.

3. Using a rolling pin, roll out the dough into a rough circle shape and about 2mm thick. Roll out all the flatbreads and stack them between non-stick parchment paper.

4. To cook, brush the griddle pan with oil and heat until very hot. Cook for 1 ½  - 2 minutes on either side until they have griddle lines and are puffed up. Pop any little air pockets as they appear. The flatbreads should be golden but still a little soft and pliable. Wrap in a tea towel afterwards to hold in the steam and keep them tender.

5. While flatbreads cook, start on prawns. Heat the oil, butter, smoked paprika and garlic in a frying pan until bubbling - stir in prawns and cook for 4/5 minutes over a medium heat. Season.

6. To assemble, place the flatbread on a baking tray, spoon over prawns and juice, top with Mozzarella pearls and bake for 10 - 12 minutes until the cheese is melted and the flatbread is golden.

7. Garnish with sweet red baby peppers and fresh parsley or rocket and a drizzle of olive oil.