Prawn Pad Thai

2 tbsp peanut oil
1kg medium green prawns, peeled and deveined
4 garlic cloves, crushed
375g packet dried rice stick noodles
500g chicken mince
3 eggs, lightly beaten
185g jar pad thai sauce
8 green onions, sliced
2 cups bean sprouts
3/4 cup coriander leaves
1/2 cup crushed peanutrs
2 long red chillies, thinly sliced
lime wedges to serve

1. In a wok or large frying pain, heat half the oil on high. Stir fry prawns and half the garlicc for 2-3 mins until prawns change colour, then remove from wok and cover to keep warm

2. Place noodles in a large bowl. Cover with boiling water. Stand for 5 minutes until tender and drain.

3. Heat remaining oil and garlic in wok on high. Cook mince 4-6 mins, breaking up lumps as it cooks.

4. Add eggs. Cook, stirring for 1-2 mins until almost set. Toss through noodles, pad thai sauce, onion and prawns. Top with bean sprouts, coriander, peanuts and chilli. Serve with lime.

Chorizo, Mushroom and Ricotta Cannelloni

30g butter
2 onions, thinly sliced
1 chorizo sausage, finely chopped
150g button mushrooms, thinly sliced
1 tbsp chopped rosemary leaves
1 tsp brown sugar
350g fresh ricotta
1/2 cup grated parmesan
1/4 cup drained, chopped, chargrilled capsicum
1 1/2 cups tomato sauce (canned tomatoes)
1 cup grated tasty cheese
12 cannelloni tubes
salad and crusty bread to serve


1. Melt butter in a medium frying pan on high. Saute onion, chorizo and garlic for 2-3 mins. Add mushroom, rosemary and sugar. Cooking, stirring for 4-5 mins until onion caramelises and mushrooms are tender.

2. In a medium bowl, combine onion mix with ricotta, half parmesan and capsicum.

3. Preheat oven to 180. Lightly grease a shallow ovenproof dish and pour 1/2 cup tomato mix over based of dish. Combine remaining parmesan with half tasty cheese and sprinkly over.

4. Using a teaspoon, fll the tube with mixture. Place in a single layer in baking dish and top with remaining tomato sauce and tasty cheese. Bake 30-35 mins until tender and lightly browned.

To reduce cooking time and stop them going crispy, dip tubes in hot water, drain, cool and fill.

Warm BBQ Octopus and Potato Salad

500g baby octopus, cleaned
500g washed desiree potatoes
rocket or mixed salad
2 lebanese cucumbers, chopped
2 green onions, finely chopped

Lime and Chilli marinade
2 tbsp olive oil
juice of 1 lime
1 fresh red chilli
1 clove crushed garlic

1. To make marinade, place oil, lime juice, chilli and garlic in a bowl and mix to combine. Cut octopus in half lengthwise. Add to marinade and leave for two hours.
2. Boil or microwave potatoes until tender. Drain and cool before cutting into bite size chunks
3. Preheat BBQ hotplate to very hot. Line a serving platter with rocket and top with potato, cucumber and onions. Drain octopus and cook on BBQ for 3-5 mins or until tentacles curl
4. To serve, spoon octopus over prepared salad.

Teriyaki Prawns

1kg fresh green prawns in their shells
bamboo skewers, soaked in water for 30 mins
1/2 cup soy sauce
2 tbsp brown sugar
1/2 tsp ground ginger
2 tbsp wine vinegar
1 clove garlic, crushed
2 tbsp tomato sauce

1. Make marinade by mixing all ingredients bar prawns and leaving for 1 hour
2. Shell prawns, leaving tails intact. Place in a non metal dish and smother with marinade. Cover and refrigerate 1 hour. Thread onto skewers.
3. Heat the BBQ and place a square of baking paper on the grill bars. Place prawns on the grill, brushing with marinade on both sides as they cook

Scallops with Lemon Grass

5 shallots, chopped
4 stalks fresh lemon grass, bruised and cut into 3cm pieces
3 cloves garlic, chopped
5cm fresh ginger, shredded
3 fresh red chillies, seeded and chopped
8 kaffir lime leaves, torn into shreds
12 scallops on shells, cleaned
1 tbsp lime juice
1 tbsp fish sauce
3 tbsp fresh basil leaves

1. Place shallots, lemon grass, garlic, ginger, chillies and lime leaves in a small bowl and mix.
2. Add scallops, shallot mixture, lime juice, fish sauce and basil and combine. Cover and cook for 4 mins or until cooked.
3. Serve immediately with scallops in shells

Butterflied Prawns with Garlic, Chilli and Parsley

1kg green prawns, shelled and tails intacts
2 tbsp olive oil
1 tbp lemon juice
2 cloves crushed garlic
2 red chillies, seeded and finely chopped
2 tbsp parsley, chopped
oil
1/2 cup flour
chopped parsley and lemon wedges

1. Butterfly prawns to ensure even cooking and set aside
2. Combine oil, lemon juice, garlic, chilli and parsley. Add prawns and mix well. Leave to marinate for 2 hrs+
3. Heat oil in a large frypan, coat prawns with flour and cook quickly in oil, 2-3 mins. Drain on paper towel.
4. Serve with lemon and parsley

Indian Shepherd's Pie

INDIAN SHEPHERD’S PIE

Serves: 4-6

Ingredients:
1 tbsp vegetable oil
1 large onion, finely chopped
2-3 celery stalks, diced
2 medium-large carrots, diced
3 garlic cloves, crushed
a good knob of ginger, grated
2 heaped tbsp medium curry paste
1 kg minced lamb
2 cups tomato puree
1 cup+ beef stock
freshly ground salt & pepper
a good handful of baby spinach leaves, stalks removed
½ cup chopped fresh coriander
hot mashed potato
cream
butter


Method:
Preheat oven to 210°C.

Heat oil in a large pot and gently saute onion, celery, carrots, garlic and ginger until reasonably tender.

Add curry paste and mix well to toast and release aromas.

Then add lamb mince and cook, continually stirring until it changes colour.

Add tomato puree, stock and seasonings. Mix well and gently cook for about 35-40 mins until thick and fragrant, adding more stock if needed. Taste for seasoning.

Then add spinach and coriander. Mix well and briefly cook until wilted, stirring now and again.

Mix together mash with cream and butter to taste (if you like).

Spoon mixture into a large oven dish and spread with a good layer of mash. Mark with a fork and cook in the oven for about 15-20 mins until golden brown.