Plain BBQ Prawns and Prawns with Lemongrass and Ginger
(I forgot in my piggyness to take pics of the cooked prawns :-P)
1kg Green King Prawns
3 large lemongrass stems (pale part only) chopped finely
2 large spring onions, chopped finely
2 small red chillies, chopped finely
2 large garlic cloves, chopped finely
2.5 tbs fresh ginger, chopped finely
1 kaffir lime leaf, chopped finely
2 tsp fish sauce
1tbs brown sugar or grated palm sugar
1/2 cup coconut cream
Chuck all dry ingredients in the food processor and pulse.
Then add coconut cream, and fish sauce.
Pour mixture over prawns in large bowl and make sure they are evenly coated.. Cover the bowl tightly and marinate in the fridge for 3-4 hours. (I did these the night before, and mixed them through a couple of times)
Throw on the bbq in a single layer and cook for 3-5 minutes depending on the siz of the prawns and the type of bbq.
Courtesy Delicious. December 2008/January 2009, pg 102
Broad Bean, Lemon and Fetta Salad
1 x 600g packet frozen broad beans
1 bunch fresh mint, leaves picked and torn
20g good quality fetta, crumbled
Good quality olive oil
Cook the beans in a suacepan of boiling water for 5 or so minutes. Don’t overcook like I did! Drain, then refresh under cold water. Peel and discard skins
Peel zest from lemon, then halve and juice
Combine the broad beans, lemon rind, mint and fetta in a large serving bowl.
Whisk together oil and lemon juice and season with pepper. Pour over salad to serve.
Courtesy Australian Good Taste, December 2008, pg 63
Moroccan Baked Ocean Trout
1 whole fish, butterflied, gutted, descaled
1 bunch coriander
1 bunch parsley
3 large cloves of garlic
1 tsp ground cumin
cayenne to taste
1 tsp paprika
salt and pepper
4 shallots (the french onion not the spring onion)
Chuck all ingredients in food processor, except lemons and fish and pulse till blended
Take mixture and rub throughout fish cavity
With a sharp knife, slash the fish’s body on the outside, and push mixture into the holes
Slice lemons, and place in the holes on top of the mixture and place through out the cavity and also underneath the fish.
Wrap well in foil, and bake in about 200° oven for an hour or so (depends on size of fish, we had BIG fish)
Egyptian rice and Moroccan Trout
BBQ corn & Kipfler potatoes
I still have my mum’s homemade Christmas pudding in the fridge too…but we ate so much we couldn’t even think about it…