With chorizo, garlic and lemon dressing
Servings : 4
1/4 cup olive oil
1 chilli, deseeded and thinly sliced
2 cloves garlic, crushed
4 fresh tomatoes, deseeded and chopped
100 g chorizo, thinly sliced
juice of 2 lemons
salt and freshly ground pepper
10 g parsley, roughly chopped
1.5 kg prawns, de-veined and butterflied
lemon wedges for serving
Heat 1 tablespoon of oil in a frying pan and sauté chilli, garlic, tomatoes and chorizo together for a few minutes until tomatoes just begin to soften.
Add lemon juice, remaining oil and season with salt and pepper.
Remove from heat and add chopped parsley.
Drizzle prawns with a little oil and season with salt and pepper.
Grill prawns over hot coals or on a grill pan for a few minutes until the shells turn pink and fish is just cooked.
Serve immediately with lemon wedges and the chorizo dressing.
Recipe reprinted with permission of Source Food.
- 4x 200g salmon fillets
- olive oil
- 10g fresh coriander, chopped
- 1 small red chilli, chopped
- ¼ tsp smoked paprika
- 1tsp ground coriander
- 1tsp ground cumin
- 2Tbs olive oil
- 1Tbs lemon juice
- sea salt and black pepper
- 2Tbs butter
- 1 small butternut, cubed, parboiled
- 5g fresh mint
- 2 cup cooked and seasoned couscous
- 75g pomegranate rubies
- olive oil for drizzling
- juice of ½ a lemon
- Preheat oven to 180ºC.
- Mix together all sauce ingredients.
- Place fish on a lined baking tray, top with sauce.
- Season, bake for 7–10 min. Set aside.
- Heat a frying pan, add butter and toss in butternut, pan-fry gently until golden brown and cooked through.
- Season well, allow to cool. Toss with mint, couscous and pomegranate. Drizzle over olive oil and lemon juice.
Serve: With butternut couscous.
Quick and easy no-cook recipe.
¼ cup cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon minced chipotle chilli in adobo, or more to taste
1 teaspoon ground cumin
¼ teaspoon salt
500g peeled and deveined cooked shrimp
1 can black beans, rinsed
1 cup quartered cherry tomatoes
1 large bell pepper, chopped
¼ cup chopped scallions
¼ cup chopped fresh cilantro
- Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, bell pepper, scallions and cilantro; toss to coat.
- Serve room temperature or chilled.
1 tablespoon yellow split peas
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 dried red chile, such as thai, cayenne or chile de arbol
2 tablespoons finely chopped fresh cilantro
1 teaspoon tamarind concentrate
1/2 teaspoon salt
500g raw prawns (16-20 per 500g), peeled and deveined
1 tablespoon canola oil
1 teaspoon black or yellow mustard seeds
1/4 cup minced shallots
1/2 cup water
- Toast split peas, coriander, cumin, peppercorns and chilli in a large skillet over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the spices become fragrant and the chilli blackens slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.
- Combine cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl. Add prawns and turn to coat. Cover and refrigerate for 30 minutes. (Do not marinate for more than 2 hours or the acidity in the tamarind will affect the prawns’ texture.)
- Heat oil in the pan over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the skillet. As soon as the popping stops, add shallots and the prawns in a single layer and cook until the undersides of the prawns turn salmon-pink, 1 to 2 minutes. Turn the prawns and cook until the other side is pink, 1 to 2 minutes. Add water and continue cooking for 1 minute.
Serve immediately on a bed of brown basmati rice.
Note: Lime juice is an acceptable substitute if you can not find tamarind concentrate