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    Recipes — pan cooked

    Garlic and Cumin Butter Prawns

    Make the most of juicy king prawns by slathering in this buttery garlicky sauce – a light, punchy dinner idea ready in 20 minutes.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 2


        •    1 1/2 cumin seeds
        •    100g unsalted butter
        •    a squeeze lemon juice
        •    12 whole raw king prawns
        •    4 garlic cloves, finely chopped
        •    crusty bread to serve (Optional)
        •    a small handful flat-leaf parsley, chopped


    1. Shell the prawns, leaving the little end tail in place. Butterfly the prawns by gently running a sharp knife along the back of the prawns so that they open up and remove the black vein.
    2. Heat the butter in a large frying pan. Lightly crush the cumin seeds with a pestle and mortar and add to the pan with the garlic. Fry for 1 minute before tossing in the prawns and cooking for 2-3 minutes until they’ve turned pink. Stir through the parsley and a good squeeze of lemon juice, and serve with crusty bread, if you like.

    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/quick-and-easy/garlic-and-cumin-butter-prawns/

    Honey Garlic Salmon

    Easy salmon with honey garlic sauce is one of the best salmon recipes. It's garlicky, sweet and sticky with simple ingredients. Takes only 15 mins to make salmon dinner!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 3


        •    salt
        •    black pepper
        •    2 tbsps honey
        •    1 tbsp olive oil
        •    1 tbsp warm water
        •    3 cloves garlic, minced
        •    1 tbsp chopped parsley
        •    1/2 lemon, sliced into wedges
        •    12 oz salmon, cut into 2-3 fillet strips
        •    1 1/2 tsps apple cider vinegar or lemon juice


    1. Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.

    2. Mix the honey, water, apple cider vinegar or lemon juice and a pinch of salt together. Stir to combine well.

    3. Heat up an oven-safe skillet (cast-iron skillet preferred) on high heat. Add the olive oil. Pan-fry the salmon, skin side down first, for about 1 minute. Turn the salmon over and cook for 1 minute. Turn it over again so the skin side is at the bottom.

    4. Add the garlic into the pan, saute until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it's sticky.

    5. Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (Optional)
    6. Top the salmon with parsley and serve immediately.

    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/honey-garlic-salmon/

    Squid with Zucchini, Almonds and Lemon

    Lemon-drenched zucchini brings an Italian accent to flash-fried squid for the perfect quick lunch or light dinner.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    4 zucchinis
        •    1 tbsp honey
        •    1kg small squid, cleaned
        •    2 tbsps flaked almonds, toasted
        •    1/4 cup (60ml) extra virgin olive oil
        •    finely pared zest of 1/2 lemon and 1 tbsp juice, plus wedges to serve


    1. Separate the squid tubes from the tentacles. Cut open each squid hood, then using a sharp knife, score the inside in a diamond pattern and slice into strips. Remove and discard the beaks from the tentacles and set aside.

    2. Using a vegetable peeler, cut zucchini into long ribbons. Blanch in boiling water for 1 minute, then drain. Set aside.

    3. Heat 1 tablespoon oil in a non-stick frypan over high heat. Cook squid tubes and tentacles, turning, for 1 minute or until just cooked and the tubes curl.

    4. Whisk remaining 2 tablespoons olive oil with lemon juice and honey, then season.

    5. Divide the zucchini and squid among 4 plates and drizzle with dressing. Scatter with almonds and lemon zest, then serve with lemon wedges.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/squid-zucchini-almonds-lemon/a124e1ab-a0f1-4036-87e5-e2e6319046a5?current_section=recipes&r=recipes/collections/octopussquidrecipes&c=92d3acdf-e928-463f-a235-04d87eec849f/the%20best%20octopus%20and%20squid%20recipes

    Pork Schnitzel Recipe

    German pork schnitzel is an easy recipe and it’s perfect for busy weeknights. The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center.

    You must, must, must serve these with lemon wedges. A squeeze of lemon juice adds a freshness and tang that is lip-smacking good!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    3 large eggs
        •    1/2 tsp paprika
        •    lemon wedges to serve
        •    1/3 cup all-purpose flour
        •    2 lbs. boneless pork chops
        •    2 cups panko bread crumbs
        •    1/2 tsp black pepper, freshly ground
        •    olive oil, canola oil or any high heat cooking oil to saute
        •    1 tbsp garlic salt (or sub with equal parts salt and garlic powder)


    1. Trim pork chops of fat and slice into 1/2″-thick cutlets (I used 3 large Costco-sized pork chops and after slicing ended up with 9 pieces). Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.

    2. Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.

    3. Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.

    4. Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear. Serve right away with lemon wedges, or ranch for the children.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/pork-schnitzel-recipe/

    Home-Style Chicken Curry

    A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1 large onion
        •    1 tsp turmeric
        •    1 tsp chilli flakes
        •    1 tsp caster sugar
        •    1 tsp fennel seeds
        •    2 tsps cumin seeds
        •    1 tsp garam masala
        •    5cm cinnamon stick
        •    4 tbsps vegetable oil
        •    250ml hot chicken stock
        •    2 tbsps chopped coriander
        •    50g ginger, roughly chopped
        •    400g can chopped tomatoes
        •    6 garlic cloves, roughly chopped
        •    8 chicken thighs, skinned, boneless (about 800g)


    1. Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

    2. Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

    3. Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.

    4. Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

    5. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

    6. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

    7. Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

    8. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

    9. Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

    10. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

    11. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

    12. Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/home-style-chicken-curry