Korean  CHICKEN  WINGS

Here's a spicy little chicken dish guaranteed to get your party started!
Preparation and cooking:  1 hour (approximately)
Ingredients

• ½​ cup cornflour or rice flour
• 1 tsp salt
• 1 tsp white pepper
• 1kg chicken wings
• Olive oil spray
• 1/4 cup unsalted chopped peanuts
• 2 spring onions, finely chopped

Spicy BBQ Sauce

• 1/3 cup salt-reduced soy sauce
• 1/4 cup rice wine vinegar
• 1/3 cup brown sugar
• 2 tbsp Sriracha chilli sauce or sweet chilli sauce
• 1 tbsp grated fresh ginger
• 2 garlic cloves, crushed and finely chopped
• 2 tsp sesame oil

Method

1. Preheat oven to 200 degrees.  Line a baking dish with baking paper.
2. Combine cornflour (or rice flour), salt and pepper in a large snap-lock 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 approximately 40 minutes, turning halfway through cooking, until chicken is golden and crispy.
3. Meanwhile, to make the Spicy BBQ sauce, combine all ingredients with 1/4 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.  Serve and enjoy. 

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 and cooking:  30 minutes (approximately)
Serves 4
Ingredients

• 2 tbsp whole egg mayonnaise
• 2 tbsp sour cream
• 1 tbsp lime juice
• 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 coleslaw (shop bought)
• 1 can corn kernels, drained
• ​Coriander and extra lime wedges, 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, 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.  Serve and enjoy.

Hints
- 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 using a selection of your favourite vegetables
- Throw everything on to the table and let everyone make their own creations

Thanks to www.taste.com.au for the inspiration

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
• 1/4 tsp cumin seeds
• 1 tsp white peppercorns (or 1/2 tsp black)
• 2 tsp Roasted Belachan (shrimp paste)
• 10 large green chilies, roughly chopped (seeds removed 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 vegetable oil (or 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. Use a stick blender to blend to a smooth paste (or alternatively, transfer to a food processor).  Store in an airtight container in the fridge for up to 2 weeks.  Alternatively, freeze the paste in ice cube trays and remove as required.

Hint
Gently fry the curry paste to release flavour before using.

THAI GREEN CHICKEN CURRY

Ingredients

• 2 tbsp peanut oil
• 500gm chicken thigh meat, 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​ cup 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 and add vegetables, bamboo shoots and coriander.  Cook for about 5 minutes or until veggies are just soft.
3. Add sugar (or palm sugar) and fish sauce.   Adjust flavours to your taste.  Serve with rice.

MEXICAN  PIZZA  DIP

WARNING:  This dip is highly addictive!!!   Enjoy a plate with your loved ones today.
Ingredients

• 2 large avocados, mashed
• Lemon juice to taste
• Cracked pepper to taste
• 1 cup sour cream
• ½​ cup mayonnaise
• 1 packet taco seasoning
• 1 can refried beans
• Purple onion, finely chopped
• Tomato, finely chopped
• Grated cheese
• Fresh herbs, finely chopped (chives or coriander are great)
• Corn chips

​Method

1. ​Mash avocados together with lemon juice and cracked pepper.
2. In a separate bowl combine the sour cream, mayonnaise and taco seasoning.
3. Spread refried beans into a pie dish or flat plate.  Top with avocado then spread with taco seasoning mix.  Sprinkle with chopped onion and tomatoes.  Top with grated cheese and sprinkle with herbs.
4. Serve with corn chips and enjoy.​

Hint
If you are in a rush, substitute the fresh avocados for shop-brought guacamole or avocado dip.

galloping  horses

​Delicious juicy pineapple with chilli pork and coriander
Makes 16
Preparation and 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
• 1/4 cup fish sauce
• White pepper
• ½​ pineapple, sliced finely into small triangles
• Red chilli, finely sliced
• ​Coriander leaves

Method

1. ​Heat the oil in a wok over high heat.  Add the pork mince and stir fry for 5 minutes or until mince changes colour.  Remove to a plate.
2. Reduce heat to medium. Stir fry the coriander root 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 then chilli and coriander.

Note
The fish sauce tends to make these little goodies very salty.  Please adjust to suit your taste.
Recipe credit:  Taste Magazine October 2014

coconut chilli prawns

Preparation and cooking :  25 minutes
Ingredients

• 1 tbsp vegetable oil
• 1 garlic clove, crushed
• 1 tsp dried chilli flakes (more or less)
• 500gm green prawns, peeled
• 200gm snow peas, finely sliced
• 1 tbsp fresh coriander
• 160ml coconut cream
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 3 spring onions, finely chopped
• Rice, coriander & lime wedges

​​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 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 approx 24
Ingredients

• 500g chicken mince
•  1 egg
•  ½​ cup breadcrumbs
•  1 tbsp fish sauce
•  1 tbsp red curry paste
•  2 tbsp finely chopped coriander
• 1 tsp grated ginger
•  1 small red chilli, finely chopped
•  4 spring onions, finely chopped
•  1/4 cup vegetable oil
•  Lettuce, lime wedges and 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.  Refrigerate for 15 minutes.
3. Heat oil in a frypan over medium-high heat.  Cook for about 2 to 3 minutes on each side or until cooked through.
4. Serve on a bed of lettuce with lime wedges and sweet chilli sauce.

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SEA SCALLOPS WITH ASIAN DRIZZLE

Ingredients

• 12 sea scallops, roe removed
• 1/3 cup fresh lime juice
• 5cm piece fresh ginger, peeled and sliced into thin strips
• 1 red chilli, chopped, seeds removed
• 1 tbs sesame oil
• 1 tsp brown sugar
• 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.  Keep liquid warm until ready to serve.
2. Heat a chargrill pan or non-stick frying pan over a high heat. Fry scallops for 1 to 2 minutes each side or until just cooked through.
3. Drizzle the dressing over the scallops.  Place scallops in washed shells or on a serving plate.  Add juices left in pan (if any).  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.  Serve.

bbq WHOLE SNAPPER
​WITH LIME AND CHILLI

This is a delicious and easy to prepare dish which I prepared recently using a fresh snapper purchased from our local fish van and some home grown chillies.
Thanks to Taste.com for the recipe www.taste.com.au/recipes/26230/barbecued+whole+snapper+with+lime+and+chilli

Lamb Korma Pie

Thanks to Better Homes & Gardens for the inspiration.
Preparation time:  30 minutes + 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-style yoghurt
• Cooking oil spray, for greasing
• 1 egg, whisked

Bread Dough Pie Shell

• 2 cups plain flour
• 1 sachet (7g) dry yeast
• 1.5 tsp cumin seeds
• 1 tsp salt
• 3/4 cup hot water
• 1 tbsp vegetable oil
• Extra plain flour, for dusting
• Extra vegetable oil, for greasing

​​Method

1. Preheat oven to 150 degrees.  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 needed).
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 2.5 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 degrees.  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 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 and serve with papadums and your favourite fruit chutney.

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Coconut Chicken Soup

Serves 4
Preparation + cooking:  30 minutes
Ingredients

• 5 cups chicken stock
• 400ml coconut cream
• 2cm piece ginger, sliced
• 1 long red chilli, halved and seeded (plus extra to serve)
• 125gm rice vermicelli noodles
• 400gm chicken breast fillets, thinly sliced
• 1 bunch pak choy, rinsed & 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 & 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 3 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, deseeded and 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.
3. Garnish with a coriander leaf and serve as desired.

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Yellow Chicken Curry with Black Rice

Serves 4
Ingredients

• 1/4 cup 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, grated
• 1 long red chilli, finely chopped (plus extra for garnish)
• ½​ tbsp ground cumin
• ½​ tbsp ground coriander seeds
• 1 tbsp ground turmeric
• 1/4 tsp cinnamon
• ½​ lemongrass stalk, (inner core, bruised)
• 4 kaffir lime leaves (2 whole, 2 finely shredded)
• ½​ cup chicken stock
• 400ml can coconut milk
• 1 tbsp lime juice
• 1 tbsp fish sauce
• ½​ bunch coriander, finely chopped
• 1½​ cups black rice, cooked following packet directions

​​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 30 second until fragrant.  Add spices, lemongrass, cinnamon and whole kaffir lime leaves.  Return chicken to pan then stir in stock and coconut milk.  Bring to a simmer then reduce heat to low and cook for a further 20 minutes or until chicken is cooked through.
3. Add lime juice, fish sauce and coriander.
4. Divide black rice among serving bowls then top with curry, shredded kaffir lime leaves and chilli.

​Hint
Substitute the spices for Yellow Curry Paste if you are short on time.​

Thai Red Curry Chicken

Ingredients

• 2 tbsp peanut oil
• 500gm chicken thigh meat, 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​ cup red capsicum, sliced thinly
• ½​ cup sliced bamboo shoots
• ½​ cup Thai basil (if available) 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 and add vegetables, bamboo shoots and Thai basil (or coriander).  Cook for about 5 minutes or until veggies are just soft.
3. Add sugar (or palm sugar) and fish sauce.   Adjust flavours to your taste.  Serve with rice.

Sweet Chilli Beef and Rice

Ingredients

• ½​ cup Jasmine rice
• 1 tbsp vegetable oil
• 500gm beef mince
• ½​ cup sweet chilli sauce
• ½​ cup roughly chopped herbs (coriander, mint etc)
• 2 tbsp lime juice
• Lettuce leaves, coriander and sweet chilli sauce to serve

Method

1. Cook rice until tender, drain and cool.
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. Cook for 1 to 2 minutes until rice is heated through. Stir in herbs and lime juice.
4. Spoon mixture into lettuce cups. Serve with coriander and sweet chilli sauce.

​

Super Nachos

Ingredients

• Corn chips
• Baked beans
• Taco seasoning mix (1 packet)
• Corn (small can)
• Grated cheese
• Cabanossi or chorizo, chopped
• Tomato, cucumber, shallots, chopped
• Guacamole
• Sour cream

​Method

1. Heat baked beans, taco seasoning and corn in a small saucepan.
2. Place corn chips in a greased ovenproof dish. Spoon baked bean mixture over corn chips. Top with chopped cabanossi and grated cheese. Bake in hot oven until golden and cheese is melted.
3. Top with chopped tomato. cucumber, shallots and corn.
4. Serve with guacamole and sour cream.

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Thai Pork Salad with Peanuts

Ingredients

• Family pack Microwave Jasmine Rice
• 1 tbsp peanut oil
• 500gm pork mince
• 1 tsp crushed garlic
• 1 tsp grated ginger
• 1 long red chilli, sliced
• Juice of 1 lime
• 1/4 cup fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 bunch coriander leaves, roughly torn
• ½​ bunch mint leaves, roughly torn
• 2 tbsp peanuts

​Method

1. Cook microwave rice in accordance with packet directions.
2. Heat peanut oil in wok. Cook mince, stirring until browned. Add remaining ingredients and cook for about 5 minutes until fragrant.  Stir in rice. Cook for 2 to 3 minutes until heated through.
3. Garnish with peanuts and coriander leaves.

Thai Marinated Prawns
​with Coriander Mayonnaise

Ingredients

• 2 garlic cloves
• 1 tsp grated ginger
• 1 red chilli
• 1 tbsp chopped lemongrass
• 1 tsp lime juice
• 1 tsp sugar
• 1/4 cup peanut oil
• 1kg green prawns
• Coriander Mayonnaise
• Juice of 1 lime
• 1/4 cup chopped coriander
• 1 cup mayonnaise

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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. Peel and devein prawns, leaving tails in tact.  Add to bowl with prepared marinade. Cover and refrigerate for two hours.
3. Meanwhile, prepare coriander mayonnaise by combining lime juice, coriander and mayonnaise.
4. Fry or BBQ prawns on grill over medium-high heat for approx 5 minutes, turning until cooked through.
5. Serve on a platter with coriander mayonnaise.

Thai Fishcakes (Tod Mun Pla)
with Sweet Chilli Dipping Sauce

Serves 4 to 6
Ingredients

• 500gm white fish fillets (eg Nile perch or cod)
• 1 tbsp red curry paste
• 2 tbsp fish sauce
• 3 kaffir lime leaves
• 1 tbsp sugar
• 1 egg
• 1 tsp finely chopped red chilli (optional)
• 1/4 cup finely sliced green beans
• 1/4 cup finely sliced shallots
• 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
• 1/4 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 desired) in a food processor. Process until well combined. Transfer to a bowl, add beans and shallots and mix to combine. With oiled hands, form small handfuls into flat round cakes (no more than 1.5cm thick).
3. Heat oil in wok or deep frying pan. Fry fishcakes in oil until golden brown. Drain on absorbent paper.
4. Add capsicum, cucumber and peanuts to dipping sauce.
5. Serve either on a platter with sauce in a separate bowl or as individual serves (like in my photo).

Curry Puffs

Ingredients

• 1 tbsp oil
• 1 onion, finely chopped
• 400gm beef mince
• ½​ cup frozen peas
• 1 potato, finely diced
• 1/4 cup soy sauce
• 2 tbsp mild curry powder
• 2 tsp ground chilli powder
• 4 sheets puff pastry
• 1 egg, beaten
• Sweet chilli sauce and coriander to serve

​​Method

1. Preheat oven to 220 degrees.
2. Heat oil and fry onions until soft. Add diced potatoes, frozen peas and mince 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 a triangle shape). 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 approx 15 minutes until golden brown.  Serve with sweet chilli sauce and coriander.

Coconut Chilli Prawns

Ingredients

• 8 green king prawns (peeled, deveined, tails intact)
• 1/4 cup plain flour
• 1 tsp chilli powder
• 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 shallot, very finely sliced

Method

1. Place flour and chilli powder in a bowl and toss pawns 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 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 brown and cooked through.
5. Make dipping sauce by combining all ingredients. Serve and enjoy.

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Beef Vindaloo

Serves 4
Preparation + cooking time:  2.5 hours
Ingredients

• 1 tbsp vegetable 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-style plain yoghurt
• Basmati rice and pappadams to serve

​​Method

1. Preheat oven to 150 degrees.
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 in a food processor.  Add yoghurt and process until smooth.  Transfer to a small bowl and refrigerate until ready to serve.
4. To serve, spoon rice into serving plates then top with curry.  Sprinkle with chopped coriander.
5. Serve with coriander yoghurt and pappadams.  Enjoy.

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 to 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 sweetcorn
• 1 cup cooked rice
• 1 avocado, mashed
• 2 tsp lemon juice
• 1 tbsp coriander leaves, chopped
• 1 cup grated cheese
• Chopped lettuce and tomato to serve
• Sour cream, optional

Method

1. Preheat oven to 175 degrees.  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 tomatoes.  Sprinkle with grated cheese and place a dollop of avocado on the side.  Top with sour cream and some extra coriander leaves.

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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

• 4 eggs, hard boiled
• 1/4 cup vegetable oil
• 2 red onions, finely chopped
• 2 cloves garlic, crushed
• 1 stalk lemongrass (white part only), finely chopped
• 1/4 cup Thai red curry paste
• 2 tbsp brown sugar
• 2 x 400ml cans coconut cream
• 2 bunches broccolini, cut into 3cm pieces
• 1kg fresh (raw) seafood (including fish, green prawns, calamari or marinara mix)
• 2 limes, juiced
• 2 tbsp chopped coriander
• 3 shallots, 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 6 minutes or until seafood is just cooked.  Stir in lime juice and coriander.  Season to taste.
3. Halve boiled eggs and place on curry.  Sprinkle with shallots.  Serve with rice and papadams.

Hints

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