Matt Leahy, Executive Chef at Yellow Diamond Catering, is with us talking all things barbecue, homemade ginger beer, and the perfect BBQ prawn, avo and cornbread muffin.

BBQ prawn, avocado puree, cornbread muffin

1 doz prawn cutlets, peeled, deveined

1tsp oil 1tsp fine diced chili

1tsp fine diced garlic Seasoning

2 avocados

30ml milk

1tbsp olive oil

Seasoning

125ml melted unsalted butter

2 eggs

185ml milk

100g creamed corn from a can

110g polenta

225g plain flour

50g sugar

2 pinch salt

Start by slicing the prawns lengthways and in a bowl marinate with oil, chili, garlic and seasoning. Reserve in a refrigerator.

In a blender, place the flesh of the avocado, milk, olive oil and seasoning. Blend till smooth and put puree into a piping bag. Reserve in a refrigerator.

To make the mini cornbread muffins. Preheat oven to 175C. Grease a mini muffin pan with oil or butter. Place the polenta, flour, sugar and salt in a bowl and stir well. In an electric mixing bowl, whisk the melted butter, eggs, milk and creamed corn. Add the dry ingredients to the mixing bowl, combining well. Fill the muffin pan with the mix, just below the lip and bake in the oven for 15 to 18 minutes, ensuring to not overcook the muffins. Remove to a wire rack and let cool.

When ready to assemble, heat bbq to a medium to high heat. Quickly sauté the prawns, turning once to finish. Pipe some avocado puree on to the cornbread and place a juicy prawn on top to crown. Easy and delicious!

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