Chilli and Garlic Prawns
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Heat the oil and butter in a large frying pan over medium-high heat. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the prawns and season with salt and pepper. Cook, stirring, for 3-4 minutes or until the prawns are just cooked through.
Add the lemon juice, lemon rind and coriander to the prawn mixture and toss to combine. Divide the prawns among serving plates and serve with rocket and bread.
Polenta pancake with chilli beef
This is a beautiful mexican styled twist to a breakfast favourite. Every bite will make you wanting to come back for more.
Heat butter in a 26cm (base measurement) non-stick, ovenproof frying pan over medium heat. Add polenta mixture and spread to cover the surface. Cook for 3 minutes. Bake for 20 minutes or until firm. Stand in pan for 5 minutes. Turn onto a plate.
Meanwhile, heat oil in a separate frying pan over medium heat. Crack eggs into pan and cook for 3-4 minutes for soft yolks or until cooked to your liking.
Combine avocado, tomato and coriander in a bowl. Season. Top pancake with chilli beef and eggs. Sprinkle with avocado mixture and top with sour cream.
Place the sugar and chilli flakes in a mortar and pound with a pestle until finely crushed. (Alternatively, use a coffee or spice grinder.) Transfer to a small plate.
Use a fork to whisk the egg whites in a bowl until frothy. Dip the rim of 1 serving glass into the egg white, then into the chilli mixture to coat. Repeat with the remaining serving glasses. Set aside until set.
Divide the mint, cordial and lime among the glasses. Use the end of a rolling pin to gently pound until coarsely crushed. Divide the ice cubes and rum among the glasses. Top with soda water. Add a slice of chilli to each glass, if desired, to serve.
This literally has my mouth already watering! Need I say more? There is simply nothing that beats Chili Crab.
Heat the oil in a large wok over high heat until just smoking. Add the crab and stir-fry for 5-7 minutes or until just cooked (the crabmeat will turn white when cooked).
Add the garlic, chilli and ginger, and stir-fry for 1 minute or until fragrant. Add the tomato and sweet chilli sauces, sherry and sugar, and stir-fry for 2-3 minutes or until sauce boils and thickens slightly. Remove from heat. Add the green shallot and stir until just wilted. Add the coriander and toss until just combined. Spoon steamed rice among serving bowls. Top with chilli crab and serve immediately.
Don't worry all you vegans and vegetarians this is the recipe for you! This beautiful dish explodes with flavour. Its simple and easy to make and just tastes amazing!
Reduce heat to low and add the garlic, beans, lentils, tomatoes, tomato paste and remaining oil.
Cover and simmer for 15 minutes, stirring occasionally. Remove lid and cook for a further 5 minutes or until thickened.
Stir through the parsley and serve with warm flour tortillas or steamed rice and sprinkled with grated cheese, if desired.