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5
A FEW RECIPES TO GET YOU STARTED
CHILLI PRAWNS SERVES 23
• 500g raw prawns
• 1 large white onion, peeled and nely sliced
• 1-2 tsp chilli powder (more or less, to taste)
• 1½ tsp cumin
• 1 tsp turmeric
• 1 tsp sweet paprika
• 4 tbsp extra light olive oil
• lime or lemon wedges to garnish
Shell, clean, and vein the prawns (the tails may be left on, for a more decorative presentation).
Mix the spices and prawns in a bowl till evenly coated.
Heat the oil in the frypan over a medium heat, and fry the onions till soft. Add the prawns and
cook over a low heat, stirring occasionally, till the prawns turn red-brown (20-25 minutes).
Serve on warm plates, garnish with wedges of lime or lemon.
TERIYAKI STEAK SERVES 4
• ½ cup dry sherry or rice wine
• 3 tbsp soy sauce
• 1 tbsp sugar
• 1 clove garlic, crushed
• 1 tsp nely grated fresh ginger root
• 750g good quality steak (such as Scotch llet),
• 1 tbsp peanut or extra light olive oil
Whisk together the sherry/rice wine, soy sauce, sugar, garlic and ginger. Cut the steak into thin
strips and lightly atten. Put the meat into a bowl, pour on the marinade and mix to ensure the
meat is well coated. Cover with plastic wrap and marinate overnight in the fridge.
To cook, remove the meat with tongs and reserve the marinade. Pat the meat dry with kitchen
paper. Heat the oil in the frypan, and cook the meat over high heat till well browned (8-10
minutes). Carefully add the reserved marinade, cook on high heat for a further 2 minutes,
then serve immediately. Goes well with fresh bean shoots, thinly sliced red onion, and carrot
matchsticks.
PASTA WITH TUNA AND TOMATOES SERVES 2
• 185g tuna in olive oil
• 1 tbsp virgin olive oil
• 1 clove garlic, crushed
• 400g can of diced tomatoes
• 2 tbsp each freshly chopped Italian parsley and basil
• 250g pasta (spaghetti, linguine, penne)
• coarsely ground pepper
• fresh basil leaves
Drain the oil from the tuna into the frypan, add the olive oil, and heat gently. Sauté the garlic till
lightly coloured, add the tomatoes (including the juice), stir, and simmer gently for 20 minutes.
Meantime, cook the pasta in plenty of boiling water.
Remove the tomato mixture from the heat, stir in the aked tuna, parsley, basil, and pepper, and
warm on a low heat for just a minute or two. Serve with the pasta, garnish with the basil leaves.
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