London House and Prawn and Mango Salad

One or two Sundays ago,
Our happiness began to grow.
We had a day of celebration.
We woke up with much elation.
To honour this we had to go
To a place where wine and food would flow
So we decided to go to London House
As Even-though she is not my spouse.
We’d been together for six whole years,
Still going strong with no fears.
The day did start off quite dull,
Food shopping isn’t wonderful.
Too many people in the supermarket shop,
Blocking aisles as they talk and stop.
This becomes a frustration and a disaster,
I want to get around this shop faster and faster.
Pushing old ladies will suffice.
As long as I get food, who cares about the price?
Finally we get to the till,
We pay and leave, this is brill.
We get home and then we cook,
Lamb fajitas – from a recipe book.
Afterwards we relax and chill,
Get ready at 5, dressed to kill.
We have a pre-drink at the pub,
A beer and wine before the grub.
Head over to the restaurant bang on time,
Thinking food will be hard to rhyme.

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For starter my girlfriend had a pigs head croquette
Tasted better than mine she bet.

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For Starter I had a chicken wing
I disagreed, my starter made my tastebuds sing.

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For main she had a fillet of beef.
Tasty beyond her wildest belief.

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I had lamb and a lamb hotpot.
In my eyes it was worth top spot.

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For dessert she had chocolate tart
It was scrumptious and presentation was pure art.

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I had a passionfruit posset with ginger and oat cake.
It was so good, thinking about it makes my heart ache.

The food was over, it was sad
What a great meal we both had.

The day was over and so is the rhyming.

The recipe today is a delicious starter, from Monica Galetti. It is a very spring/summer starter. Obviously get mangoes in season. What more is there to say? Nothing really apart from it was so tasty, a definite crowd pleaser and we will be making it again.

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Serves: 2-4
Prep Time: 30 minutes
Cooking Time: 10 minutes.

Ingredients:
Pack of cooked prawns, prawns roughly chopped
2 ripe mangoes, peeled and diced
1 ripe avocados, peeled and diced
Basil leaves
1 spring onion, finely chopped
Tobasco
2 lime
50g caster sugar
Handful of rocket
Olive Oil
Salt and Pepper

Method:
Finely peel the zest of 1 lime, using a veg peeler.
Julienne (finely slice) the lime
Add the lime to a pot.
Cover the lime with water, bring to boil, discard the water.
Repeat two more times.
Put the lime to one suit.
Add the sugar and 50ml of water to the pot.
Bring to boil and simmer for a few minutes, until the sugar has dissolved.
Add the lime zest
Bring to the boil.
Take the pot off the heat and leave to cool.
Blitz one mango with a few basil leaves.
Stir in 100ml olive oil.
Add juice of 1 lime.
Add a few drops of tobacco.
Season with pepper.
Mix together the avocado, mango, lime zest, prawns, spring onions, few basil leaves (shredded)
Toss together.
Season with salt, pepper and tobacco.
Toss the rocket in juice of 1/2 lime, 1 tbsp of olive oil and salt and pepper.

Serve!
Eat!
Enjoy!

@FADHopper

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