METHODCut 3 Large Albert Bartlett Butter Gold Potatoes into chunks. Put into a tin foil parcel and drizzle with Olive Oil, Butter and Cajun Seasoning.
Repeat step one with Chorizo, Corn & Prawns. Placing each in their own foil parcel.
Slice the end off the bulb of Garlic and drizzle with Olive Oil and Salt. Wrap in tin foil and place on the BBQ. Roast at 200C for 20mins.
Place the Potato, Prawn, Chorizo and Corn parcels on the BBQ and cook at 200C for 20-30mins until Potatoes are tender.
While the foil parcels are cooking, mix together all the ingredients for the sauce into a pan and warm gently on the BBQ. Ensuring to add in the roasted garlic.
Once the Potatoes are tender, serve up all the parcels together on a large serving plate and mix well. Finish by drizzling over the sauce.
Serves: 4
Preparation: 20 mins
Cooking: 30 mins
3 large Albert Bartlett Butter Gold Potatoes
2 Corn on the Cob
2 Chorizo Sausages
250g King Prawns
1tsp Cajun Seasoning (per foil parcel)
1 tbsp Olive Oil (per foil parcel)
1 Bulb of Garlic
For the sauce:
2 Sticks of Butter
1 Fresh Chilli
75g Flat Leaf Parsley
1 Lemon
1/2 tsp Paprika
1/2 tsp Chilli Flakes
1/2 tsp Salt
1/2 tsp Ground Pepper