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    Recipes — appetizer

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    Prawn Remoulade

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 8-10

    Ingredients

        •    3 egg yolks
        •    1/4 cup (60ml) water
        •    1 tbsp white wine vinegar
        •    1 tbsp wholegrain mustard
        •    1 1/3 cup (330ml) vegetable oil
        •    2 tbsps fresh dill, chopped coarsely
        •    2 tbsps drained capers, chopped finely
        •    48 medium pieces cooked prawns (1.2kg)

    Method

    1. Blend or process yolks, vinegar, mustard and the water until smooth. With motor operating, gradually add oil in a thin, steady stream, process until mixture thickens. Transfer mixture to medium serving bowl, stir in capers and dill. Cover, refrigerate remoulade until cold.
    2. Shell and devein prawns, leaving tails intact. Arrange prawns on serving platter.
    3. Serve cold with remoulade.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-remoulade-5652

    Sweet Brown Sugar BBQ Meatballs

    Sticky glazed meatballs that are sweet, savory and just a little spicy.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 30


    Ingredients

    For the meatballs:

        •    1 egg
        •    salt and pepper
        •    1 pound ground beef
        •    2 cloves garlic, grated
        •    1/2 pound ground pork
        •    1/2 cup parmesan cheese
        •    1/2 cup Progresso™ Italian style panko bread crumbs


    For the sauce:

        •    chives for garnish
        •    1/2 cup BBQ sauce
        •    1/2 cup brown sugar
        •    2 tbsps chile flake (or to taste)


    Method

    1. Mix all of the meatball ingredients together and form your meatballs.

    2. Heat a large frying pan with a little oil and gently, one by one, add in the meatballs. After they cook for about 4 minutes, flip the meatballs and cook an additional 4 minutes. Once they're cooked on the outside, they should be a little less delicate. Making sure none are stuck to the bottom, start tossing them in the pan a little more to cook them evenly. Drain most of the fat, leaving a few tablespoons worth in the pan.

    3. Add 2 tablespoons of water to deglaze the pan, scraping up any stuck on pieces. Add the brown sugar, adding a little more water if it looks too dry. It should start to bubble and look like dark caramel.

    4. Remove from heat and add in the BBQ sauce. Stir well. Serve and top with the chives.



    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/sweet-brown-sugar-bbq-meatballs/5e524a11-47b4-42cb-ad39-eb426947f342

    Herbed Fishcakes with Green Chilli Slaw

    Use your favourite seafood in these versatile favourites: play around with hot smoked salmon, barramundi, snapper, leatherjacket and flathead, sometimes even a few prawns. . Serve with a fresh crunch slaw and dinner is done!

    Prep Time

        •    Prep and cook time: 1-2 hours
        •    Yield: Serves 4


    Ingredients

    For the fish cakes:

        •    50g butter
        •    2 egg yolks
        •    salt and pepper
        •    50ml vegetable oil
        •    1 lemon, quartered
        •    800g desiree potatoes
        •    2 spring onions, sliced
        •    1 tbsp capers, chopped
        •    80g cornflour (gluten-free)
        •    1 tbsp wholegrain mustard
        •    1 tbsp cornichons, chopped
        •    350g fish fillets, cut into large pieces
        •    1 handful mixed herbs (parsley, dill, basil), chopped


    For the kohlrabi and green chilli slaw:

        •    1 kohlrabi
        •    salt and pepper
        •    4 tbsps mayonnaise
        •    pinch smoked paprika
        •    handful flat-leaf parsley
        •    1 red onion, thinly sliced
        •    1 lime, finely grated zest and juice
        •    1 green chilli, seeds removed, sliced into strips


    Method

    For the fish cakes:

    1. Roast the potatoes in their skins for 50 minutes at 180C.

    2. Remove from the oven, cut in half and scoop the potato from the skins into a large bowl.

    3. Steam the fish until just cooked and add to the potato. Mix with a large spoon, breaking up the potato and fish. Add the capers, cornichons, mustard, egg yolks, herbs, spring onions, salt and pepper.

    4. Thinly slice the potato skins and add them too. Leave the mixture to cool for five minutes, then shape into small cakes.  Cool in the fridge for 30 minutes.

    5. Put cornflour on a plate, roll each fish cake in it then shallow fry in the vegetable oil and butter for three to four minutes on each side until golden brown.


    For the kohlrabi and green chilli slaw:

    1. Top and tail the kohlrabi and cut into matchsticks with a sharp knife or Japanese mandolin.

    2. Then simply throw all the ingredients into a large bowl, toss well and season to taste.


    To serve:
    Salt the slaw just before serving, or it will draw moisture from the vegetables and make the slaw too wet. Serve the fish cakes with a little more salt and a lemon quarter.

    TIP: For this recipe I bake the potatoes, scoop out the soft interior and thinly slice the crispy skins so nothing goes to waste. For a non gluten-free version you can also use up excess bread with these fish cakes. Dry it out in the oven on a low heat, then blend it to make breadcrumbs. Roll the cakes in flour, then a little egg wash, then in the bread crumbs.



    This great family recipe is thanks to Goodfood Recipes at https://www.goodfood.com.au/recipes/fish-and-salad-recipe-herbed-fishcakes-with-green-chilli-slaw-20160823-gqz0q1

    Easy Meatball Recipe

    This easy meatball recipe is my go-to! The meatballs come out juicy every time and have the most beautiful color ever. Is the perfect staple for any kitchen! It’s easy to prep and these meatballs come out juicy and full of flavor every time.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 12

    Ingredients

        •    1 egg
        •    1/3 cup milk
        •    1 lb ground beef
        •    1 lb ground pork
        •    1/4 cup onion, diced
        •    1/2 tsp garlic powder
        •    1 tsp Italian seasoning
        •    salt and pepper to taste
        •    1/4 cup parsley chopped
        •    1/2 cup Italian breadcrumbs
        •    1/4 cup shredded parmesan

    Method

    1. Preheat oven to 400 degrees F.
    2. In a medium bowl, mix all ingredients until just combined.
    3. Shape mixture into 48 meatballs, approximately 1 1/2 tablespoons each.
    4. Bake 18-20 minutes or until cooked through.



    This great family recipe is thanks to Spend With Pennies Recipes at https://www.spendwithpennies.com/easy-meatball-recipe/

    Prawn Cocktail with Avocado

    This classic starter gets a punchy update from the Hairy Bikers in the form of fiery central American additions.

    Prep Time

        •    Prep time: less than 30 minutes
        •    Cook time: no cooking required
        •    Yield: Serves 4


    Ingredients

    For the prawn cocktail:

        •    8 dashes Tabasco
        •    1 lime, juice and zest
        •    6 radishes, trimmed, finely sliced
        •    1 shallot, peeled, very finely diced
        •    150ml/5fl oz low-fat crème fraîche
        •    150ml/5fl oz ready-made gazpacho
        •    salt and freshly ground black pepper
        •    1 red chilli, stalk removed, finely diced
        •    2 tomatoes, skins removed, flesh diced
        •    500g/1lb 2oz frozen Atlantic orawns, de-frosted, drained
        •    small bunch fresh coriander leaves, chopped, plus extra sprigs to garnish


    To serve:

        •    4 sprigs fresh coriander
        •    4 pinches cayenne pepper
        •    2 small baby gem lettuces, shredded
        •    4 large fresh cooked prawns, heads and shells intact
        •    1 large ripe avocado, peeled, stone removed, flesh sliced lengthways


    Method

    1. For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
    2. To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately.



    This great family recipe is thanks to BBC Recipes at https://www.bbc.co.uk/food/recipes/prawn_cocktail_84675