By Robin Chaibva
This week’s recipe comes from London-based chef, Chef Gineas Mupfayi, whose career spans more than two decades.
He started cooking professionally in Zimbabwe in 1993 at Sheraton Hotel in Harare. His grandfather was a cook while father, Chef Tineyi Mupfayi, was also with Sheraton Hotel.
Chef Gineas’ uncle Chef Shakespeare Mupfayi was an executive chef at Elephant Hills Hotel and Resort in Victoria, and another uncle, Chef Raston Mupfayi, was an executive chef at Holiday Inn (Harare). Yet another uncle, Chef Shepherd Mupfayi, was with Crowne Plaza Monomotapa in Harare.
With his wife Lydia, Chef Gineas runs Yours and Mine Catering.
It was at a wedding along a sea coast that Chef Gineas prepared a prawn cocktail as a starter.
Ingredients
225g cooked shrimp prawns (leave some for garnish).
Eight tablespoons tomato ketchup or chutney.
Quarter pint double cream or mayonnaise.
One level dessert-spoon horseradish sauce.
One tablespoon Worcester sauce or few drops Tabasco.
One squeeze of lemon juice.
Half bulb of iceberg lettuce.
Lemon wedges for garnish.
One ripe avocado diced.
Pinch of paprika.
Cucumber for garnish.
Salt and pepper to taste.
Method
In a mixing bowl, combine the prawns, ketchup or chutney, mayonnaise or double cream, horseradish, Worcester sauce, lemon juice, shredded lettuce & avocado.
Place some lettuce on the bottom of the cocktail glass and add all mixture. Garnish with prawns, lemon, cucumber and lastly sprinkle with paprika. Sunday Mail
