GARDEN STONE BARBECUE AND OVEN GR65F
Width: 390 cm
Oven Depth: 120 cm
Barbecue Depth: 65cm
Height: 235 cm
Weight: 2500 kg
Dimension of the cooking surface: 72x53 cm
Find out about our oven and barbecue accessories.
Delivery time: 7-10 days* (read our general terms and conditions)
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Enjoy this recipe for your BBQ
16 large king prawns
3 tbsp Filippo Berio Olive Oil
Juice of 1 lemon
For the aioli:
1 clove garlic
Pinch of sea salt
1 large egg yolk
½ tsp Dijon mustard
125ml Filippo Berio Olive Oil
125ml Filippo Berio Extra Virgin Olive Oil
Juice of half a lemon
Wedges of lemon and salad leaves
Place the prawns, oil and lemon juice in a shallow dish and toss together, set aside to marinate.
For the aioli, crush the garlic and sprinkle over the salt, rub to a smooth paste with the edge of a knife, set aside.
Place the egg yolk and mustard into a small food processor.
Slowly, drop by drop, add the olive oils.
Pulse until the ingredients become a thick paste.
Stir in the garlic and lemon juice and plenty of ground black pepper.
Cook the prawns over hot barbecue coals for 6-8 minutes, turning once until charred on the outside and cooked through.
Serve with the aioli and wedges of lemon and a few salad leaves.