Chilli Prawns

Chilli Prawns

Chilli Prawns

Fresh, Australian Green Prawns are cooked in Anathoth Farm Sweet Chilli Relish, topped with flat leaf parsley and served with chilli mayo dipping sauce in this simple recipe that is sure to impress.

The spicy Sweet Chilli Relish brings out the natural sweetness of the prawns in this succulent and aromatic seafood dish.

Ingredients – Prawns

  • 2 tbs of butter
  • 2 tbs of olive oil
  • 1 pottle of Anathoth Farm Sweet Chilli Relish
  • 1KG of medium green king prawns – peeled and deveined, tails in tact
  • ¼ cup of flat leaf parsley – chopped
  • Crusty bread – to serve
  • Lemon wedges – to serve

Ingredients – Chilli Mayo

  • ½ cup of whole egg mayonnaise
  • 2 tbs of Anathoth Farm Tomato Relish

Method

  1. Melt butter and oil in a large, deep frying pan over medium-high heat. Add prawns, in batches and cook, stirring occasionally, for 2 to 3 minutes or until prawns are just pink.
  2. Returning all prawns and juices to the pan, add Anathoth Farm Sweet Chilli Relish and cook, stirring for 1 to 2 minutes
  3. Meanwhile, add whole egg mayonnaise and 2 tbs of Anathoth Farm Sweet Chilli Relish to a small mixing bowl, stir well to combine and transfer to a serving dish.
  4. Stir in parsley and serve with crusty bread and lemon wedges and chilli mayo.

Tip: if you have any of the mayo left over, pop it on top of your next pizza or in a toastie – amazing!

Enjoy!

15 Minute Monday – Chorizo and Garlic Prawns

Super Food Ideas - November 2011, Page 31. Photographer: Cath Muscat.

Super Food Ideas – November 2011, Page 31. Photographer: Cath Muscat.

This delicious and quick salad is perfect for spring nights and lazy summer lunches.

Ingredients

  • 500g green prawns
  • 2 tbs of olive oil
  • 1 tbs of butter – melted
  • 4 garlic cloves – crushed
  • 1 tsp of dried chilli flakes
  • 2 chorizo sausages – sliced
  • 2 lemons
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 tablespoon finely chopped fresh chives
  • Ciabatta loaf – thickly sliced
  • Aioli to serve

Method

  1. In a large bowl, mix together the green prawns, olive oil, butter, crushed garlic cloves and dried chilli flakes.
  2. Preheat a lightly greased barbecue plate on medium-high. Cook prawn mixture, tossing, for 3 to 4 minutes or until just cooked through. Transfer to a bowl and cover to keep warm.
  3. Add chorizo to barbecue plate and cook for 2 to 3 minutes each side or until crisp. Remove chorizo from barbecue plate, add to prawns and cover.
  4. Juice half of 1 lemon and cut the remaining lemon into wedges. Add parsley, chives and 1 tablespoon lemon juice to the prawn and choirzo mixture; toss to combine.
  5. Place prawn mixture on to a serving platter. Season with freshly cracked salt and black pepper.
  6. Serve with bread, lemon wedges and aioli.

Enjoy!

Dumplings!

Ben has recently proclaimed that his favourite food ever is dumplings. Boiled, steamed, pot sticker or even gyoza – he is sold! And you know what, I love them too. Delicious morsels of tasty meat and silky wonton wrappers – what’s not to love?

This tasty recipe is for a quick, simple and delicious boiled dumpling; which I can’t more highly recommend you try!

Ingredients – Dumplings

  • 500g pork and veal mince
  • 150g minced fresh prawn meat
  • 1 large brown onion
  • 4 cloves of garlic
  • 1 large carrot
  • 1 tsp of lemongrass
  • 1 bunch of coriander
  • 2 tbs of rice wine vinegar
  • 1 tbs of sesame oil
  • 1 tbs of fish sauce
  • 1/2 cup of breadcrumbs – more if the mixture is still too wet
  • 2 packets of wonton wrappers

Ingredients – Dipping Sauce

  • 1/2 cup of soy sauce
  • 1/4 cup of rice wine vinegar
  • 1 tbs of sesame oil
  • 1 tbs of fish sauce
  • 1 tbs of fresh chopped chilli
  • 1/2 bunch of chopped corriander leaves

Method

  1. Put the onion, carrot, garlic and stalks from the coriander in a food processor and blitz until finely chopped.
  2. Add the mince, prawn meat, lemongrass, 1/2 coriander leaves, rice wine vinegar, sesame oil, fish sauce and breadcrumbs to the food processor and mix to combine.
  3. Now onto folding the dumplings – there are many, many ways to do this. If you have a sure thing technique then go for it! But, what I like to do is grab a wonton wrapper, place 1 tbs of mixture in the centre, wet the edges of the wrapper with water, fold to form a semi-circle, press tightly to seal, now pinch the edges to form a pleat – I can usually do about 4 per dumpling, place on a dry surface and repeat!
  4. Pressing the edges to form a seal and pleating will ensure that your dumpling is water tight – this means when you plonk them in the water to cook they won’t explode or get all soggy and gross.
  5. Bring a large pot of boiling water to a rapid boil, add the dumplings in batches so they don’t stick together, cook for 4-5 minutes.
  6. Meanwhile, add all ingredients for the dipping sauce to a bowl and mix well to combine
  7. Remove from the water, drain and serve with the dipping sauce.

Enjoy!

Spanish Paella

Paella is one of those festive looking dishes that is as much a feast for the eyes as it is for the taste-buds. With a base hue of bright yellow and splashes of red and green throughout this dish is as synonymous with Spain as tapas or sangria or really bad wine hangovers for that matter.

Originating in the rice-growing region of Valencia, Paella was traditionally a dish to feed farm workers and peasants, but aren’t the best? Consequently, it was bulked up with whatever was at hand, typically rabbit, chicken, snails and beans dependent on the farm location with each region adding their own twist; like seafood which is not in the original incarnation of paella, however is now a popular inclusion in variations found by the coast.

While within reason you can throw just about anything into your Paella there is one crucial rule that you must follow – DO NOT STIR! Paella is meant to be a dry rice dish that relies on the delicate partnership of absorption and evaporation. At the end of cooking, the aim is for the surface to be pitted with holes and the base crusty, crispy and slightly caramelised. This is called a socarrat and is the sign of a good Paella.

Serves 6-8

Ingredients

  • 3 tbs olive oil – this seems like a lot but you need it to coat the rice
  • 1 large brown onion – diced
  • 5 cloves of garlic – minced
  • 1 long red chilli – deseeded and finely chopped
  • 500g short grain rice such as calasparra or arborio which is more common to find
  • 2 good quality chorizo – sliced diagonally
  • 500g chicken thigh fillets – trimmed and cut into 2cm pieces
  • 2 tbs of turmeric – you’re welcome to use saffron here if you can afford it would like
  • 2 tbs of smoked paprika
  • 2 tbs of sweet paprika
  • 1 tsp of cumin
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of ground oregano
  • 1 tsp of dried rosemary
  • 2 tsp of salt
  • 1 tsp of freshly cracked black pepper
  • 1.5L of good quality chicken stock
  • 500g green prawns with tails in tact
  • 1 large red capsicum – cut into strips
  • 1 cup of frozen green baby peas
  • The juice of 1 lemon
  • 1 bunch of flat leaf parsley – coarsely chopped
  • 1 lemon – cheeks cut off to serve

Method

  1. Heat half the oil in a Paella pan or a large flat pan over a medium heat. Add the onion, garlic and chilli and fry until translucent.
  2. Add the rice and chorizo to the pan and allow to fry, constantly stirring, until the rice and chorizo turn golden. Do not freak out that the chorizo will release oil, this oil will act as a delicious flavour base for the Paella.
  3. Add the remaining oil, chicken and all spices, salt and pepper to the pan and fry until fragrant the chicken has browned. Add the stock, cover, turn the pan down to a simmer and allow to cook for ten minutes. This is where you will stop stirring.
  4. If your burner is not big enough to directly heat the entire pan ensure you are rotating the pan every two minutes so that your Paella cooks evenly.
  5. Uncover and add the prawns to the Paella by pushing them into the rice mixture with the tails slightly visible at the top. Cover and allow to cook for another five minutes.
  6. Uncover the Paella and check the consistency of the rice and the amount of liquid in the pan. The rice should be almost cooked and almost all of the liquid absorbed. If the rice is still hard and there is not much liquid you will need to add a little more, use your best judgement but you shouldn’t need anymore than 250ml.
  7. Pour the lemon juice evenly over the top of the Paella, arrange the capsicum strips to fan out from the centre of the pan and sprinkle the peas over the top. Cover and allow to cook for another five minutes.
  8. Remove the lid from the pan, sprinkle with chopped parley and arrange with lemon cheeks. Serve the pan straight to the table for your guests to serve themselves.

Enjoy!