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


  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!


Potato Chips and Mussels

Chips of the World – France – Pomme Frites and Mussels

Potato Chips and Mussels

Pomme frites, French fries, hot chips, potato chips, fries, or French-fried potatoes are just some of the many names for the delicious deep-fried batons of  potato that have come to work their way into the hearts and mouths of potato-faring folk the world over.

To me, these two foods go wonderfully together and I often order this combination when I am at French restaurants.  You can dip the fries in the mussel broth and soak up the delicious flavor or just eat them straight up!


  •          1 packet of McCain Superfries Mum’s Cut
  •          Chopped flat leaf parsley – to serve
  •          Aioli – to serve

Ingredients – Mussels

  •          2 tbs of olive oil
  •          3 cloves of garlic – crushed and finely diced
  •          2 tbs of tomato paste
  •          2 tins of chopped tomatoes
  •          1/2 cup of water
  •          2 tsp of raw sugar
  •          1kg of mussels – cleaned and beard’s removed
  •          Salt and pepper to season
  •          300ml of thickened cream
  •          Chopped Chives – to serve


  1. Cook chips as per packet instructions.
  2. Meanwhile, heat oil in large fry pan over a high heat, reduce heat to medium and add garlic. Fry, stirring for 1 minute or until fragrant. Add tomato paste and sugar and fry, stirring for 1 minute. Add tinned tomatoes and water, and season with salt and pepper to taste. Add mussels, ensuring they are evenly distributed in the sauce, cover and allow to cook for 8-12 minutes or until mixture has thickened and mussels have opened. Add thickened cream and stir to mix well and allow to simmer over a low heat.
  3. Remove chips from oven and place on to a serving plate, spoon carefully mussels into four serving bowls, sprinkle with chopped chives and serve with aioli and lemon wedges.