- Shoba Khubchandani, OWC member, avid cook & bridge player
Ensalada de Atun:
4 boiled cubed potatoes,
1 tin Tuna in brine,
1/2 Capsicum finely chopped,
1 small chopped onion,
1 deseeded chopped green chilli (optional),
3 Tbsp Mayonnaise,
Mix all the ingredients, add salt to taste and garnish with boiled egg slices and olives. Serve with crackers.
Gambas Pil Pil:
250 gm King Prawns,
5 cloves garlic thinly sliced garlic,
1/2 tsp pimento powder,
chopped parsley,
1 dry red chilli broken into pieces,
2/3 Tbsp olive oil,
Mix all the ingredients, add salt and a pinch of red pepper powder to taste, place in a shallow oven dish and cook at 200C till sizzling. Serve with crusty bread. Dunk bread in the oil and juices and relish the flavours.
