Sweet Chilli Prawns

Sweet Chilli Prawns with Pinapple Salsa

What you need

500g green prawns shelled tails intact
Sweet chilli sauce

Salsa
Fresh or tinned pineapple cut into small dice
1/2 red capsicum diced
1 shallot finely diced
1 red chilli finely diced
A drizzle of olive oil

What you need to do

Combine all the ingredients for the salsa. Thread prawns onto skewers, brush with sweet chilli sauce and BBQ a few minutes until cooked. Serve the prawns with the salsa.

Enchilada Sauce

Mexican Enchilada Sauce 

What you need:
1/2 cup canola oil
2 tablespoon flour
1 teaspoon chilli powder
1 tin crushed tomatoes
1 cup water
2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon salt

What you need to do
Heat canola oil in saucepan on medium heat. Stir in flour and chilli powder and cook until bright red colour turns brown. In a small bowl mix tomatoes with rest of ingredients until fully mixed. Add to saucepan and stir to combine then cook on medium heat until thickened.

Spicey Potatoes

Gujarati Potatoes 

What you need:

400g waxy Potatoes boiled and cut into cubes 

1 teaspoon ground cumin 

1 teaspoon ground coriander 

1 teaspoon turmeric 

1/2 teaspoon chilli powder 

Salt 

Vegetable oil

1 teaspoon black mustard seeds 

1 teaspoon cumin seeds 

6 Fenugreek seeds

1 tablespoon desiccated coconut 

2 teaspoons sesame seeds 

Fresh coriander chopped 

What you need to do:

Place the Potatoes, ground cumin, ground coriander, turmeric, chilli in a bowl toss and season with salt. Heat oil in heavy based pan and add the mustard, cumin, fenugreek seeds and cook until sizzling. Add potatoes and stir gently to coat in the oil. Stir in the coconut, sesame and chopped coriander. Enjoy!

Spinach rolls

Stuffed Spinach Leaves

What you need

1/4 cup long grain rice cooked
2 slices of bacon chopped (optional)
1 onion finely chopped
1 clove garlic crushed
500 g beef mince (or turkey mince)
1 egg, beaten
1 tbsp Dijon mustard
1 tsp smokey paprika
1 tsp thyme leaves
10 -ish large spinach or silver beat leaves with stalk removed
400 ml tomato passata
100 ml chicken stock
1 tbsp Worcestershire sauce
2 fresh bay leaves

What to do

Preheat oven to 180 degrees.  Heat frying pan, cook bacon and onion. Add garlic stir to combine then cool.  Mix together mince, egg, thyme, mustard, paprika,. 1/2 cup cooked rice and the bacon and onion mix.  Combine well.

Place spinach leaves in a colander in the sink and pour over boiling hot water to soften.  Run under cold water then place on paper towel or clean tea towel to dry.  

Spread each leaf on your work surface, spoon about 1/4 cup of mince mixture on top of each leaf and roll to enclose.  Place rolls in small roasting tin seam side down.  Combine passata, stock, Worcestershire sauce and bay leaves in jug, season to taste and pour over the rolls to cover.  Cover the pan with foil and cook in oven for 50 to 60 minutes.  Serve with rice or mash potato.

Slow Cooked Lamb Shoulder

Pull-apart Lamb Shoulder

What you need

1.5 kilo lamb shoulder
olive oil
2 brown onions thickly sliced
Bunch rosemary 
1/2 garlic bulb

What to do

Heat oven to 200 degrees.  Prepare baking tray by lining with the sliced onion, rosemary and garlic.  Rub lamb with olive oil and season.  Place lamb in roasting tray and pour water to cover bottom.  Cover with foil and place in oven.  Turn oven down to 160 degrees and roast for 3 hours.  Remove foil and cook for further 30 mins until golden.  Remove from oven, cover and stand for 20 mins before serving.

Spicy Apricot Chutney

Apricot Chutney Indian Style

What you need

1.5 kg fresh apricots
500 g brown onions diced
1 long red chilli finely chopped
2 cups sultanas
500 g brown sugar
2 cups apple cider vinegar
1 teaspoon chilli power
2 teaspoons mustard seeds
1 1/2 teaspoons salt
1 teaspoon turmeric powder
3/4 teaspoon cinnamon

What you need to do

Blanch whole apricots in water for 30 seconds to remove skin easily then chop.  Add prepared apricots and remaining ingredients to saucepan and simmer for 1 hour or more until reduced and thickened.  Prepare your sterilised jars, fill with cooked chutney and seal with lid.  Chutney will deepen flavours when left to mature.