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!

Asian Glazed Pork Chops

This meal is so easy to prepare and even easier to eat. While it does take some time to cook, preparation is a breeze. It is perfect for a midweek meal to set and forget while you clean, work, look after kids or relax in the bath as I did. It is so tasty that you could serve it at a dinner party, with all the components placed on the table for guests to serve themselves and I am sure the recipe won’t stay a secret for long!

Ingredients

Pork

  • 700g pork – you can use chops, belly, strips etc. I used chops but it is entirely your choice
  • 1L chicken stock
  • 3 tbs soy sauce
  • 3 tbs rice wine vinegar
  • 1 tbs honey
  • 2 tbs sweet chilli sauce
  • 1 tsp sesame oil
  • 3 cloves of garlic – minced
  • The roots of 1 bunch of coriander
  • 1 long green chilli halved and sliced – don’t worry about this chilli being too hot, the bigger they are the milder they are. If you are concerned about the heat remove the seeds and the white membrane which is the hottest part of the chilli
  • 2 tsp Chinese five spice

Vegetables

  • 1 leek – white part only
  • 2 bok choy or pak choy
  • 1 red capsicum
  • 2 tsp sesame seeds
  • 1 tbs soy sauce
  • 1 tbs olive oil
  • 6 drops sesame oil
  • Brown rice to serve
  • Fresh coriander leaves to serve

Method

  1. Preheat oven to 180⁰C.
  2. Place the stock, soy sauce, rice wine vinegar, honey, sweet chilli sauce, sesame oil, garlic, coriander roots, green chilli and Chinese five spice in an oven proof dish and mix to combine. Ensure that the honey and sweet chilli sauce are fully dissolved in the sauce.
  3. Score any edged fat on the pork chops in 1.5cm intervals, add to the dish and turn to coat. Place either a lid or al foil over the dish and place in oven to cook for 1 hour and 15 minutes, turning half way through cooking.
  4. Remove the pork from the oven, turn, uncover and place in the oven for 10 minutes each side.
  5. Meanwhile, cut the bok choy into 3cm lengths, cut the leek lengthways and finely slice and cut the capsicum into strips.
  6. Add the olive and sesame oil to a pan and heat, add the leek and stir until tender.
  7. Add the bok choy, capsicum, sesame seeds and soy sauce. Cover and allow to steam – you may need to add a dash of water here if the vegetables appear to be sticking.
  8. Remove pork from oven and serve in a bowl with steamed brown rice, vegetables. Top with the juices from the pork and fresh coriander leaves.

Enjoy!