Barbecued prawns with papaya and chilli relish

Ingredients (serves 12)

• 48 (about 1.8kg) medium green king prawns, peeled with head and tail left intact, deveined
• 2 tbs peanut oil
• Salt & freshly ground black pepper

• papaya & chilli relish

  
  
• 1.2kg papaya, halved, peeled, deseeded, finely diced
• 3 green shallots, trimmed, finely chopped
• 1/2 bunch coriander, leaves picked, finely chopped
• 1/2 bunch mint, leaves picked, finely chopped
• 2 fresh red birdseye chillies, deseeded, finely chopped
• Salt & freshly ground black pepper
• 60ml (1/4 cup) fresh lemon juice
• 1 tbs finely grated palm sugar
• 1 tbs peanut oil
• 2 tsp fish sauce

Method

1. To make papaya & chilli relish, place papaya, green shallots, coriander, mint and chillies in a large bowl. Taste and season with salt and pepper. Stir until well combined. Whisk together lemon juice, palm sugar, peanut oil and fish sauce in a small bowl until combined. Add to papaya mixture and gently toss until well combined. Place in 2 serving bowls, cover with plastic wrap and place in fridge until required to develop the flavours.
2. Meanwhile, thread each prawn lengthways onto a bamboo skewer.
3. Brush a barbecue grill or chargrill with half the peanut oil to grease and preheat on high.
4. Season prawns with salt and pepper. Cook half the prawns on preheated barbecue grill or chargrill turning occasionally, for 3-4 minutes or until prawns change colour and are just cooked through. Use tongs to transfer to a large plate and cover loosely with foil to keep warm. Repeat with remaining oil and prawns.
5. Divide the prawns among 2 serving platters and serve immediately with the papaya & chilli relish.

Bondi burger

Ingredients (serves 4)

• Olive oil spray
• 4 x 125g skinless blue-eye fillets
• 4 ciabatta rolls, split
• 1 carrot, peeled, grated
• 1 small, raw beetroot, peeled, grated
• 2 tomatoes, sliced
• 1/2 red onion, thinly sliced
• 1 1/2-2 cups shredded iceberg lettuce
• 2 tbs low-fat mayonnaise
• 2 tbs sweet chilli sauce

• Method

  
  
  1. Preheat a barbecue or chargrill pan on high heat.
  2. Spray the fish with a little oil and season well with salt and pepper on both sides. Cook for 1-2 minutes on each side until charred and just cooked through.
  3. Meanwhile, lightly toast the cut-side of the rolls on the chargrill.
  4. Fill the rolls with the fish fillets, grated carrot and beetroot, tomato, onion and lettuce, topped with 1 teaspoon each of mayonnaise and sweet chilli sauce. Serve immediately.

Sushi

Ingredients

• 1 cup short-grain rice
• 1 tbs caster sugar
• 5 tbs rice vinegar
• 100g fresh fish fillet (such as salmon, tuna, ocean trout or kingfish)
• 1 small Lebanese cucumber, peeled
• 1/2 avocado
• 4 nori sheets
• Wasabi*, to taste
• Pickled ginger, to serve
• Japanese soy, to serve

• Method

  
  
  1. Rinse rice under cold water and drain well. Place rice and 500ml (2 cups) of water in a saucepan and bring to boil. Decrease heat to low and simmer uncovered for 12-15 minutes, stirring occasionally, until the water is absorbed. Remove from heat and let stand with lid on for a further 10 minutes.
  2. Place rice in a large bowl. In a separate bowl, combine the sugar, 2 tablespoons vinegar and 1 teaspoon salt, and pour over rice. Stir to combine. Cover a flat tray with aluminium foil and spread rice on it to cool.The rice should be completely cool before using.
  3. Choose from a variety of fillings. We used fresh salmon and tuna, cucumber and avocado. Prepare the fish and vegetables by slicing into batons about 5cm long. Set aside. Meanwhile, combine remaining vinegar and 300ml cold water in a bowl.
  4. Place 1 nori sheet, shiny-side down, on a bamboo mat (or non-stick baking paper). Make sure longest edge of nori is at top of mat. Dip hands in water mixture (to prevent rice from sticking) and spread a quarter of rice over bottom two-thirds of nori, leaving a small border around edge.
  5. Spread a thin line of wasabi along the middle of the rice and arrange a little of the fish and vegetables alongside the wasabi. Gently lift the end of the mat closest to you, and roll it over the ingredients to enclose.
  6. Continue rolling the mat forward to make a complete roll. With one hand on top, gently roll mat back and forth a few times to make a nice round shape. Use a sharp knife to slice the rolls at 2cm intervals. Serve with pickled ginger, soy sauce and extra wasabi.

Indian korma lamb shanks

Ingredients (serves 6)

• 1 tbsp olive oil
• 6 lamb shanks, french trimmed
• 1 brown onion, halved, cut into thin wedges
• 1/3 cup Pataks Korma curry paste
• 2 tsp finely grated fresh ginger
• 2 cups beef stock
• 400g can diced tomatoes
• 1 1/2 cups frozen peas
• 2 tbsp shredded fresh mint
• Steamed basmati rice, to serve
• Raita or tzatziki, to serve

• Method

  
  
  1. Heat half the oil in a large stock pot over medium-high heat. Add half of the lamb shanks and cook, turning occasionally, for 5 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining lamb.
  2. Heat the remaining oil in the pan. Add the onion and cook, stirring, for 5 minutes or until soft. Add the curry paste and ginger and cook, stirring for a minute or until aromatic.
  3. Add the stock and tomatoes, and bring to the boil. Reduce heat to low. Return lamb shanks to the pan and cook, covered, for 2 hours or until lamb is tender and falls off the bone. Transfer lamb shanks to a heatproof bowl. Cover with foil to keep warm.
  4. Increase heat to high and simmer, stirring occasionally, for 15 minutes or until the sauce thickens. Stir in the peas and cook, stirring, for 3 minutes or until heated through, then stir in the mint.
  5. Divide the rice among serving plates. Top with the lamb and drizzle with the sauce. Serve with raita or tzatziki dip.

Three-cheese pie

Ingredients (serves 6)

• 2 tsp olive oil
• 200g rindless bacon, coarsely chopped
• 1 leek, pale section only, thinly sliced
• 2 tsp chopped fresh rosemary
• 650g fresh ricotta
• 40g (1/2 cup) finely grated parmesan
• 3 eggs, lightly whisked
• 1/4 cup chopped fresh continental parsley cream cheese pastry
• 115g (3/4 cup) plain flour
• 50g unsalted butter, chilled, chopped
• 125g cream cheese, chilled, chopped

• Method

  
  
  1. To make cream cheese pastry, process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add the cream cheese and process until mixture just comes together. Transfer to a lightly floured surface. Knead until smooth. Cover with plastic wrap and place in the fridge for 20 minutes to rest.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until almost crisp. Add leek and cook, stirring, for 2 minutes or until soft. Stir in the rosemary. Set aside to cool slightly.
  3. Preheat oven to 200°C. Preheat a baking tray in oven. Combine the bacon mixture, ricotta, parmesan, egg and parsley in a bowl. Season with salt and pepper. Roll out the pastry on a lightly floured surface to a 30cm disc. Line the base and side of a round 22cm (base measurement) springform pan with pastry. Add the ricotta mixture and smooth the surface. Fold in the edge of the pastry to partially enclose the filling. Bake on the prepared tray for 45 minutes or until crisp.
  4. Set aside for 5 minutes to cool slightly.

Chilli garlic prawns

Ingredients (serves 4)

• 100g butter, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 3 red cayenne chillies, thinly sliced
• 1kg medium green king prawns, peeled (tails intact), deveined
• 1 medium tomato, deseeded, finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• crusty bread and lemon wedges, to serve

• Method

  
  
  1. Melt butter and oil in a large, deep frying pan over medium-high heat. Add garlic and chilli. Cook, stirring, for 1 minute or until fragrant. Add prawns. Cook, stirring occasionally, for 2 to 3 minutes or until prawns are pink.
  2. Stir in tomato and parsley. Serve with crusty bread and lemon wedges.

  
  

Sweet spiced ribs

Ingredients (serves 4)

• 2/3 cup sweet fruit chutney
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 2 garlic cloves, crushed
• 2 tablespoons Alfa One rice bran oil
• 2 teaspoons ground cumin
• 1 teaspoon ground ginger
• 1.5kg (4 racks) Aussie-style pork ribs (see note)
• Lemon wedges and coleslaw or mixed salad, to serve

• Method

  
  
  1. Combine chutney, parsley, garlic, oil, cumin and ginger in a bowl. Place ribs in a large, shallow glass or ceramic dish. Rub with chutney mixture. Cover. Refrigerate for 30 minutes for flavours to develop.
  2. Preheat oven to 200°C/180°C fan-forced. Place ribs in 2 roasting pans. Season with salt and pepper. Cook for 1 hour or until browned and cooked through, turning ribs halfway during cooking (cover with foil if over-browning). Serve with lemon wedges and coleslaw or salad.