Spice it up

Thai spring rolls

This is a delicious, versatile crowd pleaser.  I opted for Thai style filling, however, let your imagination run wild and see what you can create!
If you are looking for a healthier option, try steaming them
Makes 24
Ingredients

• 2 tbsp peanut oil
• 250gm chicken or pork mince (or combination of both)
• 1 tbsp grated ginger
• 1 garlic clove, finely chopped
• 1 bunch coriander, finely chopped
• 1 long red chilli, finely chopped
• ¼ cup fish sauce
• 1 tbsp lime juice
• ½​ cup coconut cream
• 1 tsp sugar 
• 200gm finely chopped cabbage (or a combo with carrot or bean sprouts)
• 24 spring roll skins
• 1 tbsp flour and 1 tbsp water, mixed to a paste
• Dipping sauce, to serve

​​Method

1. Heat peanut oil and fry mince until browned then stir in ginger and garlic. Cook, stirring for 1 to 2 minutes. Stir in coriander, chilli, fish sauce and lime juice.  Add coconut cream and sugar, stir and reduce to desired consistency.  Mixture should be coated in sauce, but not wet or soggy. Adjust flavours to suit your taste.  Stir through cabbage (or your choice of vegetables) then set aside to cool.
2. When the mixture has cooled, separate spring roll skins. Place equal amounts of filling on each. Fold ends in then roll into a neat cylinder. Seal the ends with a little flour/water mix.  Refrigerate for 1 hour then fry in batches until golden.
3. Serve immediately with your favourite dipping sauce.

Note
If you are short on time, substitute the ginger, garlic, coriander and chilli for shop bought pastes

Pork belly with sticky Asian sauce

Absolutely amazing flavour and quite easy to create
Preparation and cooking:  1 hour 15 minutes
Ingredients

• 1kg piece pork belly
• 2 tbsp peanut oil
• Sea salt flakes
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 5cm piece ginger, peeled and finely grated
• 1 long red chilli, finely chopped
• 1 bunch coriander, washed
• 2 cups caster sugar
• 1 cup water
• 2 tbsp fish sauce
• 2 tbsp lime juice

Method

1. Preheat oven to 220°C (200 fan forced).  Place pork belly in a roasting pan.  Rub skin with 2 tsp of the oil and sprinkle with salt flakes.  Roast for 1 hour or until crackling is crisp and meat is cooked.  Transfer to a chopping board.  Cover with foil to keep warm.  Stand for 10 minutes before slicing.
2. Meanwhile, heat remaining oil in a frying pan over medium heat.  Add onion and cook for 3 minutes or until soft.  Add garlic, ginger, chilli and chopped coriander roots and cook for 2 minutes.  Add caster sugar and water.  Stir until sugar dissolves and comes to the boil.  Simmer for 10 minutes.  Add fish sauce and lime juice.  Reduce heat and simmer for 2 minutes or until thickened.
3. Slice pork into squares and arrange on a serving plate.  Top with sauce and sprinkle with coriander leaves.

Jambalaya

You simply must try this rustic Spanish and French inspired rice dish
​Serves 4
Preparation + cooking:  1 hour
Ingredients

• 2 tbsp olive oil
• 2 chorizo sausages, sliced
• 3 tsp minced garlic
• 1 brown onion, chopped
• 1 red onion, chopped
• 1 small red capsicum, deseeded and chopped
• 1 small green capsicum, deseeded and chopped
• 2 tsp smoked paprika
• 2 tsp sugar
• 200gm long grain rice
• 2 bay leaves
• 700gm bottle tomato passata
• 1½ cups chicken stock
• ¼ tsp cayenne pepper
• Salt and pepper
• ​500gm green prawns, peeled and deveined
• 3 tbsp chopped flat leaf parsley
• 6 spring onions, sliced
• Crusty bread or bread rolls, to serve

 ​Method

1. Heat olive oil in a large frying pan over medium-high heat and fry chorizo until golden.  Transfer to a plate and set aside. 
2. Add garlic, onion and capsicum to pan and cook for 5 minutes, then stir in paprika.  Return chorizo to pan then stir in the rice, bay leaves, passata, stock and cayenne pepper.  Season with salt and pepper.  Bring to the boil then reduce heat to low and simmer, uncovered for 25 minutes.
3. Stir in the parsley and most of the spring onions, reserving some to garnish.  Remove bay leaves then add prawns.  Cover and cook for a further 5 minutes, or until the prawns are just cooked through.  
4. Place in serving bowls and garnish with spring onions.
5. Serve with crusty bread or fresh bread rolls.

Korean chicken wings

Here's a spicy little chicken dish guaranteed to get your party started!
Serves 4
Preparation + cooking:  1 hour
Ingredients

• ½​ cup cornflour or rice flour
• ½ tsp salt
• 1 tsp white pepper
• 1kg chicken wings
• Canola spray
• ¼ cup unsalted chopped peanuts
• 2 spring onions, finely chopped

Spicy BBQ sauce

• ⅓ cup salt reduced soy sauce
• ¼ cup rice wine vinegar
• ⅓ cup brown sugar
• 2 tbsp sriracha chilli sauce or sweet chilli sauce
• 1 tbsp grated fresh ginger
• 2 garlic cloves, finely chopped
• 2 tsp sesame oil

Method

1. Preheat oven to 200°C (180 fan forced).  Line a baking dish with baking paper.
2. Combine cornflour (or rice flour), salt and pepper in a large plastic bag.  Add chicken, seal bag and shake to coat thoroughly.  Remove chicken from bag, shaking off any excess flour.  Arrange chicken in a single layer on the prepared baking dish.  Spray well with oil.  Bake for about 40 minutes, turning halfway through cooking, until chicken is golden and crispy.
3. Meanwhile, to make the Spicy BBQ sauce, combine all ingredients with ¼ cup water in a small saucepan over medium heat.  Simmer gently for about 5 minutes, or until thickened.  Once chicken is golden, baste with sauce and cook for a further 10 minutes.
4. Pile chicken onto a large serving plate, drizzle with remaining sauce and scatter with peanuts and spring onions.

Recipe credit
Woolworths Fresh Magazine June 2015

Mexican spiced fish burritos with coleslaw

You will love this feisty fish dish which is simple to make and ready in a flash.  Trust me, you are going to love it
Preparation + cooking:  30 minutes
Serves 4
Ingredients

• 2 tbsp whole egg mayonnaise
• 2 tbsp sour cream
• 1 tbsp lime juice, plus extra to serve
• 500gm white fish fillets such as blue grenadier or pink ling (I used Snapper)
• 30gm packet taco seasoning
• 2 tbsp olive oil
• 8 tortillas, or taco shells
• 1 packet shop bought coleslaw
• 1 can corn kernels, drained
• ​Coriander, to serve
• Red and green chopped chillies, optional

​Method

1. Whisk together the mayonnaise, sour cream and lime juice in a small bowl and set aside until ready to serve.
2. Toss the fish in the taco seasoning to coat (tossing in a plastic bag works famously).
3. Heat the oil in a large frying pan over medium-high heat.  Cook the fish for 3 to 4 minutes on each side or until cooked through.
4. Meanwhile, heat the tortillas or taco shells according to packet directions.  Serve the tortillas (or tacos) topped with fish fillet, coleslaw and corn.  Spoon over the dressing then drizzle with lime juice and sprinkle with coriander.  Throw on some chillies, optional.

Notes
Keep your meal economical by using cheaper fish fillets (such as basa or nile perch)
Fire up your palate by using hot taco seasoning and extra chillies
Create your own coleslaw with a selection of your favourite vegetables
Throw everything on to the table and let everyone create their own burritos
Recipe credit
​Taste.com

Thai green curry paste

Green curry paste is delicious and versatile.  Use it to flavour your soups, curries, stir fries and marinades
Ingredients

• 1 tsp coriander seeds
• ¼ tsp cumin seeds
• 1 tsp white peppercorns, or ½ tsp black peppercorns
• 2 tsp roasted Belachan (shrimp paste)
• 10 large green chilies, roughly chopped (deseeded for less heat)
• 3 red shallots, roughly chopped (or one small red onion)
• 2 cloves garlic, finely sliced
• 1 tbsp finely sliced lemongrass
• ½​​ tsp ground turmeric
• 1 tbsp peanut oil
• 1 tbsp grated galangal or ginger
• 4 coriander roots, washed and roughly chopped
• 1 tsp sea salt
• 4 kaffir lime leaves, spines removed and roughly chopped
• 1 tbsp lime juice

Method

1. Toast coriander and cumin seeds with the peppercorns in a small pan over medium heat for 1 to 2 minutes until fragrant, shaking pan often to prevent burning.  Cool slightly then grind to a fine powder using a mortar and pestle.
2. Wrap shrimp paste in a square of foil.  Dry fry in a small pan over medium heat for 1 minute on each side to toast slightly.  Allow to cool then add to a large mortar with remaining ingredients and pound with pestle until roughly crushed.
3. Transfer to a bowl and add lime juice. Process or blend to a smooth paste.  Store in an airtight container in the fridge for up to 2 weeks.  Alternatively, freeze the paste in ice cube trays and use as required.

Hint
Gently fry the curry paste to release flavour before using

Thai green chicken curry

Ingredients

• 2 tbsp peanut oil
• 500gm chicken thighs, cut into bite sized pieces
• 1 - 2 tbsp green curry paste (this is approximate, please adjust according to your taste)
• 500ml coconut cream
• ½​ cup water
• 1 cup broccoli, chopped into bite sized pieces
• 1 cup green beans, sliced diagonally
• ½​ red capsicum, sliced thinly
• ½​ cup sliced bamboo shoots
• ½​ cup coriander, chopped
• 1 tbsp white sugar, or grated palm sugar
• 3 tbsp fish sauce
• Rice to serve

Method

1. Heat oil in wok. Add chicken and cook for about 2 minutes.
2. Add the green curry paste and fry until fragrant.  Add coconut cream and water and bring to boil.  Reduce heat then add vegetables, bamboo shoots and coriander.  Cook for about 5 minutes or until veges are just tender.
3. Add sugar (or palm sugar) and fish sauce.   Add more green curry paste, according to your heat tolerance.
4. Serve with rice.

Galloping  horses

​​Juicy pineapple with tender pork and chilli make for delicious sweet and sour bites
Makes 16
Preparation + cooking:  30 minutes
​Ingredients

• 2 tbsp peanut oil
• 200gm pork mince
• 3 coriander roots, washed and finely chopped
• 2 garlic cloves, finely chopped
• 60gm palm sugar
• ¼ cup fish sauce
• White pepper
• ½ pineapple, sliced finely into small triangles
• Red chilli, finely sliced
• ​Coriander leaves, to serve

​​Method

1. ​Heat the oil in a wok over high heat.  Add the pork mince and stir fry for 5 minutes or until browned.  Use a slotted spoon to transfer to a plate.
2. Reduce heat to medium. Stir fry the coriander roots and garlic for 1 minute or until aromatic.  Add the palm sugar.  Cook, stirring occasionally, until the sugar melts, then stir in the fish sauce.  Add the pork then simmer for 5 minutes or until caramelised.  Season with white pepper.
3. ​Arrange the pineapple triangles on a serving platter.  Top with pork and garnish with chilli and coriander.

​Notes
The fish sauce tends to make these little goodies quite salty, so please don't add salt!!
Recipe credit
Taste Magazine October 2014

Coconut chilli prawns

Preparation + cooking:  25 minutes
Ingredients

• 1 tbsp peanut oil
• 1 garlic clove, finely sliced
• 1 tsp dried chilli flakes (more or less, depending on your heat tolerance)
• 500gm green prawns, peeled and deveined, leaving tails intact
• 200gm snow peas, finely sliced
• 1 tbsp coriander
• 160ml coconut cream
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 3 spring onions, finely chopped
• Rice, to serve
• Coriander leaves, to serve
• Lime wedges, to serve

​​Method

1. Heat a large frying pan over medium heat.  Add oil then stir in garlic and chilli flakes until fragrant.  Add prawns and stir for abut 3 to 4 minutes until cooked through.
2. Stir in snow peas and coriander then cook for 1 minute.  Add the coconut cream, fish sauce and lime juice then cook for a further 2 minutes.  Stir in spring onions.
3. Serve with rice.  Garnish with coriander and lime wedges.

​Hint
Marinate the prawns in oil, garlic, chilli and coriander for a couple of hours in advance to enhance the flavour

Thai chicken cakes

Simple, spicy and tasty!
Makes 24
Ingredients

• 500gm chicken mince
• 1 egg
• ½​ cup breadcrumbs
• 1 tbsp fish sauce
• 1 tbsp red curry paste, more for extra heat
• 2 tbsp finely chopped coriander
• 1 tsp grated or minced ginger
•  1 small red chilli, finely chopped
•  4 spring onions, finely chopped
• ¼ cup vegetable oil
• Lime wedges, to serve
• Sweet chilli sauce, to serve

Method

1. Combine chicken mince, egg, breadcrumbs, fish sauce, curry paste, coriander, ginger, chilli and spring onions in a large bowl and use your hands to combine well.
2. Roll tablespoons of mince mixture into balls, pressing lightly to shape into patties.  Place on an oven tray lined with baking paper then refrigerate for 15 minutes.
3. Heat oil in a frypan over medium-high heat.  Cook for about 3 to 4 minutes on each side or until cooked through.
4. Serve with lime wedges and sweet chilli sauce.

Note
These can be made ahead and reheated in the oven at 180°C (160 fan-forced) for 20 minutes

Sea scallops with Asian drizzle

Ingredients

• ⅓ cup lime juice
• 5cm piece fresh ginger, peeled and sliced into thin strips
• 1 red chilli, chopped and deseeded
• 1 tbsp sesame oil
• 1 tsp brown sugar
• 1 tbsp vegetable oil
• 12 sea scallops, roe removed
• Coriander leaves, torn​

Method

1. Combine lime juice, ginger, chilli, sesame oil and brown sugar in a saucepan.  Stir over a medium-low heat until sugar is dissolved.  Reduce heat to low and allow to sit on heat for 2 to 3 minutes to allow flavours to infuse.  Strain and reserve liquid, keeping warm until ready to serve.
2. Heat oil in a frying pan over medium-high heat. Fry scallops for 1 to 2 minutes on each side or until the centre is opaque and the outside is golden.
3. Drizzle the dressing over the scallops.  Place scallops in washed shells or on a serving plate.
4. Sprinkle with torn coriander leaves.

Oysters with Thai dressing

Serves 24
Preparation time:  15 minutes
Ingredients

• 1 tbsp lime juice
• 2 tbsp sweet chilli sauce
• 2 tsp fish sauce
• 1 tsp sesame oil
• 1 tbsp very finely chopped coriander leaves
• 24 oysters in half shell
• 2 cups rock salt or crushed ice, to serve

Method

1. Combine lime juice, sweet chilli sauce, fish sauce, sesame oil and coriander in a small bowl.
2. Place oysters on a bed of rock salt or cushed ice.
3. Spoon a little dressing over each oyster.

BBQ whole snapper with lime and chilli

This is a delicious and easy to prepare dish which I cooked using a fresh Snapper purchased from our local fish van and some home grown chillies
Thanks to Taste.com for the recipe
​BBQ whole Snapper with lime and chilli

Lamb Korma pie

Preparation time:  30 minutes plus 30 minutes proving time
Cooking time:        3 hours
Ingredients

• 2 tbsp vegetable oil
• 750gm diced lamb
• 1 bunch coriander, roots attached
• 1 onion, thinly sliced
• 2 tbsp plain flour
• ½ cup korma paste
• 1 cup chicken stock
• ½ cup Greek yoghurt
• Salt and pepper
• Cooking oil spray
• 1 egg, whisked

Bread dough pie shell

• 2 cups plain flour
• 1 sachet (7gm) dry yeast
• 1½ tsp cumin seeds
• 1 tsp salt
• ¾ cup hot water
• 1 tbsp vegetable oil
• Extra plain flour, for dusting
• Extra vegetable oil, for greasing

Method

1. Preheat oven to 150°C (130 fan forced).  Heat oil in large casserole dish.  Cook lamb in batches until browned then transfer to a bowl.
2. Remove roots and 3cm of coriander stalk from bunch, reserving leaves.  Wash and finely chop then add to casserole dish with onion and cook for 3 minutes or until soft (add a little extra oil if necessary).
3. Add flour and korma paste then cook, stirring, for one minute.  Add stock and yoghurt and stir until mixture comes to the boil.  Return lamb to casserole dish.  Cover and bake for approximately 2½ hours.  Remove casserole from the oven and taste.  Adjust seasoning and add extra curry paste, if required, to suit your palette. Set aside to cool.
4. Meanwhile, to make the bread dough pie shell, combine flour, yeast, cumin seeds and salt in a large bowl.  Add hot water and oil and stir until a soft dough ball forms.  Turn out dough onto a lightly floured surface and knead for 5 minutes  until smooth.  Place dough in a large, oiled bowl and set aside in a warm place for 30 minutes or until doubled in size.
5. Preheat oven to 200°C (180 fan forced).  Place a large, flat baking tray in the oven.  Grease a large pie dish (or baking dish) with cooking oil spray then line with baking paper.
6. Turn out dough onto a lightly floured surface and knead for 2 minutes until smooth.  Roll out the dough between 2 sheets of baking paper until 4mm thick.  Line prepared dish with dough then trim around the edge, leaving a 5cm overhang.
7. Spoon lamb mixture into dish and fold dough toward centre, pressing edges to create a rustic effect.  Brush dough with egg wash then place pie on preheated tray.  Bake for about 40 minutes until golden.
8. Top pie with chopped coriander leaves.

Serving suggestion
Serve with papadums and a bowl of your favourite fruit chutney
​Recipe credit
Better Homes & Gardens​​​

Chilli coconut chicken soup

Serves 4
Preparation + cooking:  30 minutes
Ingredients

• 5 cups chicken stock
• 400ml coconut cream
• 2cm piece ginger, peeled
• 1 long red chilli, halved and deseeded, plus extra to serve
• 125gm rice vermicelli noodles
• 400gm chicken breast fillets, thinly sliced
• 1 bunch pak choy, rinsed and sliced into long strips
• 2 tbsp fish sauce
• Chopped coriander leaves, to serve
• 2 limes, quartered, to serve

​​Method

1. Combine stock, coconut cream, ginger and chilli in a large saucepan.  Partially cover and bring to a simmer over medium low heat. Simmer for 5 minutes.  Remove ginger and chilli and discard.
2. Meanwhile, place noodles in a bowl and cover with boiling water.  Stand for 5 minutes then drain well.
3. Add chicken to soup and bring back to a simmer. Cook uncovered for 10 minutes.  Add pak choy then cook for 1 to 2 minutes until just tender.  Stir through fish sauce. Taste and add more fish sauce if you prefer a saltier soup.
4. Divide noodles among serving bowls.  Ladle soup over the noodles then top with coriander and thinly sliced chilli.  Serve with lime wedges.

Cucumber and mint raita

A traditional accompaniment for curries
Ingredients

• 2 cups Greek or plain yoghurt
• 2 Lebanese cucumbers, finely chopped
• 2 tbsp finely shredded mint leaves
• 2 tbsp finely shredded coriander leaves
• ½​ tsp salt

​Method

1. Place yoghurt, cucumber, mint, coriander and salt in a bowl.  Stir to combine.
2. Refrigerate for 30 minutes then serve as desired.

Yellow chicken curry with black rice

A rich, vibrant yellow curry with the unique flavour of black rice
Serves 4
Ingredients

• ¼ cup peanut oil, plus 1 tbsp extra
• 500gm chicken thigh fillets, cut into 2 cm cubes
• 1 onion, thinly sliced
• 4 garlic cloves, finely chopped
• 3cm piece ginger, peeled and grated
• 1 long red chilli, finely chopped, plus extra for garnish
• ½​ tbsp ground cumin
• ½​ tbsp ground coriander
• 1 tbsp ground turmeric
• ¼ tsp cinnamon
• ½​ lemongrass stalk, inner core only, bruised
• 4 kaffir lime leaves, 2 whole, 2 finely shredded
• ½​ cup chicken stock
• 400ml can coconut cream
• 1 tbsp lime juice
• 1 tbsp fish sauce
• ½​ bunch coriander, finely chopped, plus extra for garnish
• 1½​ cups black rice

​​Method

1. Heat oil in a large frying pan over medium heat.  Add the chicken and cook for 5 to 6 minutes until golden.  Remove from pan and set aside.
2. Add 1 tbsp oil to frypan and cook the onion, stirring for about 3 minutes until soft.  Add garlic, ginger and chilli.  Cook for about a minute, until fragrant.  Add spices, lemongrass and whole kaffir lime leaves.  Return chicken to pan then stir in chicken stock and coconut cream.  Bring to boil then reduce heat to low and simmer for a further 20 minutes or until chicken is cooked through.
3. Meanwhile cook the rice according to packet directions.
4. Add lime juice, fish sauce and coriander to the pan.  Remove kaffir lime leaves.
5. Divide black rice among serving bowls then top with curry, shredded kaffir lime leaves, chilli and coriander.

​Hint
Substitute the spices for yellow curry paste if you are short on time

Thai red chicken curry

Ingredients

• 2 tbsp peanut oil
• 500gm chicken thigh fillets, cut into bite sized pieces
• 1 - 2 tbsp red curry paste
• 500ml coconut cream
• ½​ cup water
• 1 cup broccoli, chopped into bite sized pieces
• 1 cup green beans, sliced diagonally
• ½​ red capsicum, sliced thinly
• ½​ cup sliced bamboo shoots
• ½​ cup Thai basil or coriander
• 1 tbsp white sugar, or grated palm sugar
• 3 tbsp fish sauce
• Rice, to serve

Method

1. Heat oil in wok. Add chicken and cook for about 2 minutes.
2. Add red curry paste and fry until fragrant.  Add coconut cream and water and bring to boil.  Reduce heat to medium and add vegetables, bamboo shoots and Thai basil (or coriander).  Cook for about 6 minutes or until vegetables are just soft.
3. Add sugar (or palm sugar) and fish sauce.   Add more curry paste, if necessary, to adjust to your taste.
4. Serve with rice.

Sweet chilli beef and rice

Ingredients

• ½​ cup jasmine rice
• 1 tbsp peanut oil
• 500gm beef mince
• ½​ cup sweet chilli sauce plus extra to serve
• ½​ cup roughly chopped herbs (coriander, mint etc)
• 2 tbsp lime juice
• Lettuce leaves
  
• Coriander
• Lime wedges, to serve

Method

1. Cook rice until tender, drain and set aside.
2. Heat oil in work or deep frying pan over high heat. Add mince and cook, stirring for 6 to 8 minutes, until browned.
3. Add rice and sweet chilli sauce to the pan. Cook for 2 to 3 minutes until rice is heated through. Stir in herbs and lime juice.
4. Spoon mixture into lettuce cups. Serve with coriander, sweet chilli sauce and lemon wedges.

Super nachos

Ingredients

• Baked beans
• Taco seasoning mix
• Corn, small can
• Corn chips
• Cabanossi or chorizo, chopped
• Grated cheese
• Tomato, finely chopped
• Cucumber, finely chopped
• Spring onions, finely chopped
• Guacamole
• Sour cream

​Method

1. Preheat oven to 200°C (180 fan forced).
2. Heat baked beans, taco seasoning and corn in a small saucepan.
3. Place corn chips in a greased ovenproof dish. Spoon baked bean mixture over corn chips. Top with chopped cabanossi or chorizo and grated cheese. Bake for about 10 minutes or until golden and cheese is melted.
4. Top with chopped tomato, cucumber and spring onions.​  Serve with guacamole and sour cream.

Chilli cucumber salsa

​Light and fresh and perfect for serving with corns chips or filling your tacos
Ingredients

• 1 Lebanese cucumber, finely diced
• ¼ cup coriander leaves, finely chopped
• 2 tbsp sweet chilli sauce
• 2 tsp lime or lemon juice
• Sea salt and ground black pepper

​Method

1. Combine cucumber, coriander, sweet chilli sauce and juice.  Season with salt and pepper.
2. Serve as desired.

Thai pork salad with peanuts

Fast and fabulous ... versatile, delicious and easy to create
Serves 4
Preparation + cooking:  30 minutes
Ingredients

• Family pack microwave jasmine rice
• 1 tbsp peanut oil
• 500gm pork mince
• 1 tsp crushed garlic
• 1 tsp grated or minced ginger
• 1 long red chilli, sliced
• Juice of 1 lime, plus wedges to serve
• ¼ cup fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 bunch coriander leaves, roughly torn
• 2 tbsp peanuts
• 2 baby cos lettuces, to serve

​Method

1. Cook rice in accordance with packet directions and set aside
2. Heat peanut oil in a large frying pan or wok. Cook mince, stirring until browned. Add garlic, ginger, chilli, lime juice, fish sauce, soy sauce and sugar. Cook for about 5 minutes until fragrant.
3. Add rice and stir to combine.  Cook for a further 2 to 3 minutes until heated through.  Remove from heat and stir through most of the coriander.
4. Spoon rice into serving bowls and top with peanuts and remaining coriander leaves.   Serve with cos lettuce and lime wedges.

Serving suggestion
Serve the rice in cos lettuce 'shells' and eat it like a taco

Thai marinated prawns with coriander mayonnaise

Serves 6
Preparation + cooking time:  30 minutes plus 2 hours marinating time
Ingredients

• 2 garlic cloves, peeled
• 1 tsp grated ginger
• 1 - 2 red chillies
• 1 tbsp chopped lemongrass
• 1 tsp lime juice
• 1 tsp sugar
• ¼ cup peanut oil
• 1kg green prawns, peeled and deveined, leaving tails intact

Coriander mayonnaise

• Juice of 1 lime
• ¼ cup chopped coriander
• 1 cup whole egg mayonnaise

​Method

1. Prepare marinade by placing garlic, ginger, chilli, lemongrass, lime juice, sugar and peanut oil in a food processor.  Process until finely chopped.
2. Add prawns to bowl with prepared marinade. Cover and refrigerate for at least 2 hours, more if you have time.
3. Meanwhile, prepare coriander mayonnaise by combining lime juice, coriander and mayonnaise.  Refrigerate until ready to serve.
4. Fry or BBQ prawns over medium-high heat for about 5 minutes, turning until cooked through.
5. Serve on a platter with coriander mayonnaise.

Recipe credit
Woolworths Fresh Magazine

Thai fish cakes (Tod Mun Pla) with sweet chilli dipping sauce

Serves 4 to 6
Ingredients

• 500gm white fish fillets (Nile perch or Cod are good)
• 1 tbsp red curry paste
• 2 tbsp fish sauce
• 3 kaffir lime leaves, finely chopped
• 1 tbsp sugar
• 1 egg
• 1 tsp finely chopped red chilli, optional
• ¼ cup finely sliced green beans
• ¼ cup finely sliced spring onions
• Vegetable oil for frying

Dipping sauce

• 1 cup white vinegar
• 1 cup white sugar
• 1 tbsp fish sauce
• 1 red chilli, finely sliced
• ½​ cup finely diced red capsicum
• ½​ cucumber, finely diced
• ¼ cup finely chopped peanuts

Method

1. Make dipping sauce. Combine vinegar, sugar, fish sauce and chilli in a small saucepan. Bring to boil, stirring occasionally until sugar is dissolved. Cool to room temperature.
2. Make fishcakes. Remove skin and bones from fish and cut into small pieces. Place fish, red curry paste, fish sauce, kaffir lime leaves, sugar, egg and chilli (if using) in a food processor. Process until well combined. Transfer to a bowl, add beans and spring onions and mix to combine. With oiled hands, form small handfuls into flat round cakes (no more than 1½cm thick).
3. Heat oil in wok or deep frying pan. Fry fishcakes in oil until golden. Drain on paper towel.
4. Add capsicum, cucumber and peanuts to dipping sauce.
5. Serve either on a platter with dipping sauce in a separate bowl or as individual serves (see my photo above).

Curry puffs

Ingredients

• 1 tbsp oil
• 1 onion, finely chopped
• 400gm beef mince
  
• 1 potato, peeled and finely diced
• ½​ cup frozen peas
• ¼ cup soy sauce
• 2 tbsp mild curry powder
• 2 tsp ground chilli powder
• Salt and pepper
• 4 sheets ready made puff pastry, thawed
• 1 egg, beaten
• Sweet chilli sauce
  
• Coriander, to serve

​​Method

1. Preheat oven to 220°C (200 fan forced).
2. Heat oil and fry onion until soft. Add mince, diced potatoes and frozen peas and stir until browned. Stir in soy sauce, curry powder and chilli powder and season to taste. Add a little water or stock if mixture is dry.
3. Cut each pastry sheet into 4 squares. Place spoonfuls of curry mixture onto each square being careful not to overfill.  Brush edges with water and fold in half to form a triangle. Press edges together firmly, trim and shape into crescents.
4. Place on lined baking trays, leaving room between each for expansion.  Brush with beaten egg.
5. Bake for around 15 minutes until golden.
6. Serve with sweet chilli sauce and coriander.

Asian style BBQ prawn skewers

These prawns are absolutely delicious.  Please remember:

• you need time in advance to marinate the prawns (minimum of 2 hours, however, overnight is great)
• soak wooden skewers in cold water for at least an hour so they don't burn during cooking

​Ingredients

• 1 packet wooden skewers
• 1kg green prawns, peeled and deveined but leaving tails intact
• 3 tbsp sweet chilli sauce
• Juice of 2 limes, plus extra to serve
• 1 tbsp fish sauce
• ½ bunch coriander, roughly chopped, plus extra for serving
• 1 long red chilli, finely chopped (remove seeds for less heat)
• 2cm piece ginger, peeled and finely grated
• 1 clove garlic, finely chopped or 1 tsp minced garlic
• 1 tsp sugar

Method

1. Soak wooden skewers in cold water for about an hour before cooking so they don't burn.
2. Combine all ingredients in a large bowl and stir to coat the prawns evenly.  Cover with cling wrap and refrigerate for at least 2 hours to marinate.
3. Skewer 3 or 4 prawns, depending on size, onto wooden skewers.  Reserve marinade for basting.
4. Preheat BBQ or frying pan to hot.  Cook the skewers for 3 to 4 minutes, turning every 30 seconds and basting with the reserved marinade, until golden and cooked through.
5.  Arrange on a serving plate, drizzle with lime juice and sprinkle with coriander.

Recipe credit
Jamie Oliver

Coconut chilli prawns

Ingredients

• ¼ cup plain flour
• 1 tsp chilli powder
• 8 green king prawns, peeled and deveined, tails intact
• 1 egg
• ½ cup shredded coconut
• ½ cup panko breadcrumbs
• Vegetable oil for shallow frying

Dipping sauce

• ½ cup sweet chilli sauce
• 1 tbsp finely chopped coriander
• 1 clove garlic, very finely sliced
• 1 spring onion, very finely sliced

Method

1. Place flour and chilli powder in a bowl.  Add the prawns to the bowl then toss to coat.
2. Whisk egg and 2 tbsp cold water together in a shallow bowl. Combine coconut and breadcrumbs in a separate bowl.
3. Dip prawns one at a time in egg mixture and then toss in the breadcrumb mixture. Set aside on a plate.
4. Heat oil in a large frying pan or wok. Cook prawns for 3 to 4 minutes on each side until golden and cooked through.  Drain on paper towel.
5. Make dipping sauce by combining all ingredients.
   
6. Transfer prawns to a serving plate and served with the dipping sauce.

Beef vindaloo

Serves 4
Preparation + cooking:  2½ hours
Ingredients

• 1 tbsp peanut oil
• 1 onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 small potatoes, peeled and cubed
• ½​ cup frozen peas
• 2cm piece ginger, peeled and grated
• 2 tbsp vindaloo curry paste
• 750gm beef, cubed
• 400gm can diced tomatoes
• 2 tbsp lemon juice
• ½​ cup water
• 1 bunch coriander, reserve some for garnish
• 1 cup Greek yoghurt
• Basmati rice and papadums, to serve

​​Method

1. Preheat oven to 150°C (130 fan forced).
2. Heat oil in a large, deep casserole dish over medium heat.  Add onion and garlic and cook for 3 minutes until soft.  Add potatoes and peas and cook stirring for about 3 minutes.  Stir in ginger and curry paste and cook for 1 to 2 minutes or until aromatic.  Add beef and stir until browned.  Add tomatoes, lemon juice and water.  Reduce heat and stir for 1 minute.  Cover and place in oven.  Cook for about 2 hours until beef is tender.
3. Meanwhile, roughly chop the coriander and place most of it in a food processor.  Add yoghurt and process until smooth.  Transfer to a small bowl and refrigerate until ready to serve.
4. Spoon rice into serving plates then top with curry, coriander yoghurt and reserved coriander leaves.
5. Serve with papadums.

Mexican Madness ... deconstructed tacos

I created this dish when I found all of my tacos shells were broken.  It's also a very nice way to use up leftover rice
Serves 4 to 6
Ingredients

• 4 - 6 taco shells
• 2 tbsp vegetable oil
• 1 onion, chopped
• 1 garlic clove, finely chopped
• 300gm beef mince
• 2 tbsp tomato paste
• 1 can diced tomatoes
• 1 packet taco seasoning
• 1 cup beef stock
• 1 small can corn kernels
• 1 avocado, mashed
• 2 tsp lemon juice
• 1 tbsp chopped coriander leaves, plus extra to serve
• Salt and pepper
• 1 cup cooked rice
• Lettuce, shredded
• Tomato, diced
• 1 cup grated cheese
• Sour cream

Method

1. Preheat oven to 175°C (155 fan forced).  Break taco shells in half and place on a lined baking tray.  Cook for about 5 to 6 minutes or until crisp.
2. Heat oil in a large frying pan over medium heat.  Fry onion and garlic until soft.  Add mince and stir until browned.  Add tomato paste, canned tomatoes, taco seasoning, beef stock and corn.  Stir to combine.  Cover and cook for 20 minutes.
3. Meanwhile, combine mashed avocado, lemon juice and coriander.  Season with salt and pepper.  Set aside.
4. Remove lid from frying pan and allow liquid to reduce until almost absorbed.  Stir through cooked rice and adjust seasoning to taste.
5. To compile the dish, place the taco shells on individual serving plates, add chopped lettuce, top with mince mixture then chopped tomato.
6. Sprinkle with grated cheese and add a dollop of avocado.  Top with sour cream and some extra coriander leaves.

Variation
Use small burritos or pita bread to create an edible shell.  Spray a large muffin tray with canola oil.  Press bread into each and bake in a hot oven until crisp and golden.  Fill with your favourite fillings (see photo to right)

Thai red seafood curry

Serves 4
Preparation + cooking:  40 minutes
Ingredients

• ¼ cup peanut  oil
• 2 red onions, finely chopped
• 2 cloves garlic, finely chopped
• 1 stalk lemongrass (white part only), finely chopped
• ¼ cup Thai red curry paste
• 2 tbsp brown sugar
• 2 x 400ml cans coconut cream
• 2 bunches broccolini, cut into 3cm pieces
• 1kg green (raw) seafood (including fish, green prawns, calamari or marinara mix)
• 2 limes, juiced
• 2 tbsp chopped coriander
• 4 eggs, hard boiled and peeled
• 3 spring onions, finely chopped
• White rice and papadums, to serve

Method

1. Heat oil in a large frying pan or wok over medium-high heat.  Add onions, garlic, lemongrass and curry paste.  Cook, stirring for 5 minutes until onion and lemongrass are soft.
2. Stir in brown sugar, coconut cream and 2/3 cup water.  Bring to a simmer then add broccolini and seafood.  Cook, stirring occasionally for 5 minutes or until seafood is just cooked.  Stir in lime juice and coriander.
3. Halve boiled eggs and place on top of curry.  Sprinkle with spring onions and serve with rice and papadums.

Notes
Add ginger and extra red curry paste for enhanced flavour
For texture, sprinkle curry with some chopped peanuts

Chilli con carne

Photo coming soon

This is a luxurious, slow cooked, Mexican flavour bomb
Serves 6
​Preparation + cooking:  3 hours minimum
Ingredients

• ¼ cup plain flour
• Salt and pepper
• 1.2kg chuck steak or gravy beef, cut into cubes
• ¼ cup olive oil
• 1 onion, sliced
• 2 garlic cloves, finely chopped, or 2 tsp minced garlic
• 1 red capsicum, deseeded and diced
• 2 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp tomato paste
• ¼ cup red wine
• 400gm can diced tomatoes
• 2½ cups beef stock
• 400gm can red kidney beans, drained and rinsed
• Tortillas, rice or corn chips, to serve
• 1 avocado, to serve, optional
• 1 cup sour cream, to serve
• Coriander sprigs, to serve

Method

1. Preheat oven to 160°C (140 fan forced).  Place flour in a large plastic bag and season with salt and pepper.  Toss beef in the flour to coat evenly.
2. Heat 2 tbsp of the oil in a casserole dish over medium-low heat.  Shake any excess flour off the beef.  Cook the beef in batches for around 8 minutes until well browned.  Transfer to a bowl.
3. Add remaining oil, onion, garlic and capsicum to pan and cook for 5 minutes or until softened.  Stir in spices, tomato paste and red wine then stir until combined.  Add tomatoes and stock and bring to the boil.  Season well and return beef to casserole.  Cover and cook for 2½ hours.
4. Remove lid and stir through kidney beans.  Return to oven for 30 minutes or until beef is very tender.
5. Meanwhile prepare your preferred side dishes (tortillas, rice or corn chips).
6. Serve chilli con carne with sliced avocado (optional), sour cream and coriander.

Notes
Adjust the amount of chilli powder to suit your taste
If you don't have a casserole dish with a lid, use a deep baking tray and cover with a double layer of foil
This dish is perfect for your slow cooker.  I suggest cooking on low for a minimum of 6 hours
Recipe credit
Woolworths Fresh Magazine June 2015

One pot Mexican tomato rice

Photo coming soon

This rice dish is so yummy and easy to make
Serves 4
Preparation + cooking:  30 minutes
Ingredients

• 2 tbsp olive oil
• 1 red onion, finely chopped
• 1 yellow capsicum, deseeded and thinly sliced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1½ tsp paprika
• 1½ cups long grain white rice
• 410gm can crushed tomatoes
• 400gm can kidney beans, rinsed and drained
• Sour cream, to serve
• ½ cup coriander leaves, to serve
• Cracked black pepper

Method

1. Heat oil in a large saucepan over medium-high heat.  Cook onion and capsicum, stirring for about 3 minutes or until softened.
2. Add oregano, cumin, ground coriander and paprika and cook stirring for 1 minute until fragrant.  Add rice and cook for 1 minute until coated.
3. Stir in tomatoes, kidney beans and 3½ cups cold water and bring to boil over medium-high heat.  Reduce heat to low.  Cover and simmer for about 15 minutes, stirring occasionally until rice is tender.
4. ​To serve, dollop with sour cream, scatter with coriander and season with pepper.

Notes
This dish is great served as a main meal or can be served on burritos with sliced avocado and a dollop of sour cream
Throw in some chillies for a little 'kick'
Recipe credit
Woolworths Fresh Magazine