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Sunday Herald Sun - Stellar - - Delicious On Sunday - “The bar­bie isn’t just for fir­ing up at week­ends. Use it ev­ery night and get the most out of the long evenings”

¼ cup (60ml) ex­tra vir­gin olive oil 3 gar­lic cloves, crushed Finely grated zest and juice of 1 lemon, plus lemon wedges to serve 24 large green prawns, peeled, tails in­tact ¼ cup (60ml) but­ter­milk 1 tsp Di­jon mus­tard 1 tbs white wine vine­gar 2 sticks cel­ery and 1 cup cel­ery leaves 1 fen­nel bulb 1 bunch mint, leaves picked

COLIN FASS­NIDGE

Pre­heat char­grill or bar­be­cue over high mar­i­nate for 15 min­utes. juice to stop it dis­colour­ing. Com­bine the Cook prawns on the bar­be­cue for 4-5 min­utes un­til charred and cooked 1 tsp fen­nel seeds 1 star anise 1 long red chilli, chopped, plus ex­tra to serve 3 gar­lic cloves 1 cup basil leaves (from about ¼ bunch), plus ex­tra to serve 2 x 900g whole snap­pers, cleaned 2 limes, sliced, plus ex­tra to serve 2 tbs ex­tra vir­gin olive oil, plus ex­tra to driz­zle Pre­heat bar­be­cue with a lid over medium-high heat. Place the fen­nel and star anise in a mor­tar and pes­tle. Pound half the basil and 1 tsp salt and crush to a Place 2 sheets of foil on a work­bench and top each with bak­ing pa­per. Make half the spice paste. Place half the lime and en­close to seal the par­cel. Re­peat cook for 10 min­utes a side then re­move from the heat. Open the parcels and top

800g beef skirt steak (or beef rump steak) (op­tional) Green sauce 4cm piece ginger (20g), grated olive oil 1 red onion, chopped 1 tbs Di­jon mus­tard 1 tbs ap­ple cider vine­gar 1 cup each mint leaves, sage leaves and kale leaves For the green sauce, place all the in­gre­di­ents in a small food pro­ces­sor, sea­son and whiz un­til it forms a paste. Brush 2 tbs over the steak and set the re­main­der aside. Pre­heat bar­be­cue over high heat. Add the steak and cook for 3-4 min­utes a side un­til charred and cooked to medium rare. Set aside for 5 min­utes to rest, lightly cov­ered in foil. Slice steak and serve with re­main­ing green sauce, mi­cro pars­ley and fries. cup (80ml) ex­tra vir­gin olive oil 3 gar­lic cloves, crushed 750g bone­less pork neck (or pork scotch Lemon wedges and mi­cro basil to serve (op­tional) chopped 1 tbs ex­tra vir­gin olive oil 2 tbs ap­ple cider vine­gar 1 gar­lic clove, crushed WOOL­WORTHS SHOP­PING LIST Com­bine oil, gar­lic, sage and 1 tsp salt in a bowl. Sea­son with freshly ground black pep­per. Add pork and turn to coat, then cover and set aside to mar­i­nate. Pre­heat a bar­be­cue or char­grill over high heat. Thread pork pieces onto 12 metal skew­ers. (If us­ing bam­boo skew­ers, soak in water for 1 hour be­fore us­ing.) Cook for 6-8 min­utes, turn­ing, un­til slightly charred and cooked through. Rest, lightly cov­ered in foil. For the salsa, com­bine all in­gre­di­ents in a bowl and sea­son. Serve skew­ers with salsa, lemon wedges and mi­cro basil.

ADD TO TROL­LEY MEAT/SEAFOOD

green prawns snap­per beef rump steak

FRESH PRO­DUCE

baby cos Le­banese cu­cum­ber sage

you crave eggs, there are two words to re­mem­ber for the creami­est scram­bled eggs ever. Eggs are ca­pa­ble of be­com­ing as light as foam or as firm as rub­ber. But when heated slowly – be­tween 60-68°C – they will cook with­out the pro­teins hard­en­ing. Un­der­stand­ing this will al­low you to make creamy scram­bled eggs with­out loads of cream or but­ter. Just cook your eggs slowly over a medium heat, stir­ring reg­u­larly and re­duc­ing the heat as the eggs start to catch. So those two words? Slow and

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