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    Recipes — side dish

    Indian Stir-Fried Prawns

    Stir fragrant spices with juicy king prawns and sweet peppers for a protein-packed midweek meal ready in under half an hour.

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 2


        •    rice to serve
        •    8 curry leaves
        •    2 tsps vegetable oil
        •    1/2 tsp ground cumin
        •    1/2 red pepper, sliced
        •    1 lime, wedge to serve
        •    1/2 tsp ground turmeric
        •    1/2 green pepper, sliced
        •    1 small onion, thinly sliced
        •    1 tsp black mustard seeds
        •    a small bunch coriander, torn
        •    3 garlic cloves, finely chopped
        •    180g pack raw peeled king prawns
        •    4 plum tomatoes, roughly chopped
        •    a thumb-sized piece ginger, shredded


    1. Heat the vegetable oil in a wok and cook the mustard seeds and curry leaves for a minute, then add the onion and peppers, and cook for 5 minutes until charring at the edges. Add the garlic and ginger, and cook for a minute, then add the tomatoes and 150ml of water. Cook over a high heat for 10 minutes until the tomatoes have broken down and become saucy.
    2. Stir in the prawns, turmeric and cumin, and cook gently for 5 minutes until the prawns are cooked through. Season and stir in the coriander. Serve with rice and lime wedges to squeeze over.

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

    Crisp Whitebait and Calamari with Quince Aioli

    Try this gourmet recipe - we guarantee your guests will be impressed.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 8


        •    300g whitebait
        •    300g (2 cups) plain flour
        •    Vegetable oil, to deep-fry
        •    1kg cleaned squid hoods, cut into 1cm thick rings

    For the Quince Aioli:

        •    2 egg yolks
        •    3 garlic cloves
        •    1 tsp Dijon mustard
        •    500ml (2 cups) olive oil
        •    1 tbsp fresh lemon juice
        •    1 1/2 tbsps bought quince paste
        •    salt and freshly ground black pepper


    1. To make quince aioli, place garlic, egg yolks, lemon juice and mustard in the bowl of a food processor and process until pale and creamy. With the motor running, gradually add oil in a thin steady stream. Add quince paste and process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl.

    2. Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 180°C over medium heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Place flour in a bowl. Add one-third of the whitebait and calamari, and toss to evenly coat. Shake off any excess flour. Deep-fry for 30 seconds or until golden brown and tender. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining flour, whitebait and calamari, reheating oil between batches.

    3. Place on a serving platter and serve immediately with aioli.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crisp-whitebait-calamari-quince-aioli/15ee7e0c-08e1-4d1d-8b8c-c7d307005090

    Clams with Tomatoes, Basil and Blue Cheese

    This easy recipe for Clams with Tomatoes, Basil + Blue Cheese makes a wonderful appetizer, but can double as an entree served with crusty bread and a salad.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4-6


        •    salt to taste
        •    1 tbsp olive oil
        •    1/2 cup dry white wine
        •    crusty bread for dipping
        •    3 cloves garlic, thinly sliced
        •    1 cup fresh basil leaves, torn
        •    freshly cracked black pepper, to taste
        •    1 28 ounce can whole peeled tomatoes
        •    3 tbsps unsalted butter, cold, cut into pieces
        •    6 ounces creamy blue cheese, such as gorgonzola dolce
        •    50 littleneck clams, soaked and scrubbed clean of any sand


    1. Heat the olive oil in a large pot over medium-high heat. Saute the garlic for about one minute, then add the white wine and cook until reduced by half, about one or two minutes. Add the tomatoes and use a wooden spoon to break them up into large pieces, then simmer, uncovered, for about five minutes.

    2. Add the clams and toss to coat, then turn the heat to high, cover and cook for about 5 minutes. Remove the lid and use a pair of tongs to remove any clams that have opened up into a serving bowl. Continue placing open clams in the bowl until they’ve all opened up. If there are any clams that won’t open, cover and wait a few minutes, and if they’re still being stubborn, discard them.

    3. Stir the butter into the sauce one piece at a time, then crumble in the blue cheese and stir. Some of the cheese will melt into the sauce, but be sure there are plenty of chunks that still remain. Stir in half of the basil, then pour over the clams. Top with the remaining fresh basil and serve immediately with crusty bread for dipping.

    This great family recipe is thanks to Coley Cooks Recipes at https://coleycooks.com/clams-with-tomatoes-basil-blue-cheese/

    Cajun Scallops

    Whether as a deliciously fiery appetizer or healthy entree, Cajun scallops are a must for your spicy kitchen repertoire. They take only a few minutes to make, yet you would never guess that from the delicious flavor. Seriously, your flavor to time ratio is wicked high with this spicy recipe.

    Prep Time

        •    Prep time: 1 hour & 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 8-10


        •    1/2 tsp salt
        •    1/2 tsp pepper
        •    2 tbsps olive oil
        •    1 tbsp seasoning
        •    greens your choice
        •    1 tbsp pepper powder
        •    15 to 20 fresh sea scallops medium-sized


    1. Toss the scallops with the Cajun seasoning, cayenne pepper powder, olive oil (1 tablespoon's worth), salt and pepper. Place the scallops in the refrigerator and allow the spices to set for 1 hour.
    2. In a skillet over high heat, add the additional tablespoon of olive oil and butter. Spread the butter and oil to evenly coat the skillet.
    3. Place the scallops in the pan, and cook them over high heat for 2 to 3 minutes per side until browned. Flip the scallops and cook for 1 to 2 minutes until the second side is browned.
    4. Place the scallops on a bed of lettuce and serve.

    This great family recipe is thanks to Pepper Scale Recipes at https://www.pepperscale.com/cajun-scallops/

    Beer Steamed Clams with Chorizo and Shaved Fennel

    A delicious, unique steamed clams recipe! Beer steamed clams combined with crispy chorizo and topped with a light shaved fennel herb salad.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


    For Negra Modelo Steamed Clams with Chorizo:

        •    kosher salt
        •    6 cloves garlic, sliced
        •    1 bottle Negra Modelo
        •    1 lemon for juice and zest
        •    4 tbsps extra virgin olive oil
        •    1 red onion, thinly julienned
        •    2 cups low-sodium chicken stock
        •    1 (15 ounce can) chickpeas, drained and rinsed
        •    8 oz spicy pork chorizo sausage, casings removed
        •    4 lbs clams (Manila or Littleneck), cleaned and rinsed

    For Shaved Fennel-Herb Salad:

        •    lemon wedges
        •    grilled bread (optional)
        •    fennel fronds, for garnishing
        •    1/4 cup fresh cilantro leaves
        •    1/4 cup chives, finely minced
        •    1 to 2 tsps extra virgin olive oil
        •    1/4 cup fresh mint leaves, torn
        •    1 large head of fennel, cored removed and very thinly sliced


    1. Wash the clams well with in a large bowl of ice water (with some salt), shaking them vigorously to remove any excess sand.

    2. In a large pot, heat the oil over medium-high heat. Add the julienned red onions, and saute for 3 to 4 minutes, stirring continously, until slightly softened. Add the garlic and saute for an addition 1 to 2 minutes until fragrant.

    3. Add the spicy chorizo (casings removed) in chunks, and saute over high heat until caramelized and just cooked through. Add the cleaned (and drained) clams and canned chickpeas, then add the Negra Modelo. Cover the pot, increase heat to high, and allow the clams to cook until they just begin to open. You may want to stir the pot once or twice to ensure the clams cook evenly.

    4. Add the chicken stock to the pot, and allow mixture to simmer for a few minutes. Remove the cover, add half of the lemon zest to the pot and the juice of one lemon. Stir and then season the broth to taste with salt.

    5. Meanwhile, in a small bowl, combine the thinly shaved fennel with the cilantro leaves, fresh mint, chives, and fennel fronds with the remaining lemon zest. Drizzle with olive oil and squeeze a bit of lemon juice on top.
      Toss until the greens are evenly and lightly dressed.

    6. Divide the clams and broth evenly between 6 bowls. Top each bowl with a handful of the shaved fennel-herb salad. Serve immediately (with grilled bread or crusty bread, if using), and a few additional torn mint leaves.

    This great family recipe is thanks to A Beautiful Plate Recipes at http://www.abeautifulplate.com/negra-modelo-steamed-clams-and-chorizo-with-shaved-fennel-herb-salad/