A Mother’s Day feast.

“It’s time to give some­thing back, to let mum know that you ap­pre­ci­ate ev­ery­thing she does. So what bet­ter way than to cook a feast for her?”

Sunday Herald Sun - Stellar - - Contents - SHAN­NON BEN­NETT

Finely grated zest and juice of 1 lime, plus lime wedges to serve 1.2kg green king prawns, heads re­moved, de­veined, but­ter­flied Mi­cro co­rian­der to serve (op­tional) Pre­heat oven to 250°C. Grease and line two bak­ing trays. Place but­ter, co­rian­der, gar­lic, chill­ies, an­chovies, pep­per, lime zest and juice in a food pro­ces­sor and whiz un­til smooth and com­bined. Lay prawns flesh-side up on pre­pared trays and top with but­ter mix­ture. Roast for 8 min­utes or un­til prawns are cooked through and but­ter mix­ture has melted. Place prawns on serv­ing platter, scat­ter over mi­cro co­rian­der and driz­zle re­main­ing melted but­ter. Serve with lime wedges. NU­TRI­TION • 17G PRO­TEIN • 17G SAT FAT • 1G CARB • 1G SUG­ARS • 380MG SODIUM • 310 CAL (1290KJ)


1 cup (200g) red quinoa, rinsed 1 cup (200g) brown rice 1 ¼ cups (310ml) co­conut wa­ter ½ cup each mint leaves and Viet­namese mint leaves ¼ cup each co­rian­der leaves and pur­ple basil or Thai basil leaves 4 spring onions, thinly sliced Dress­ing

2 tsp caster sugar

½ cup (125ml) rice wine vine­gar

Juice of 2 limes

2 tbs. fish sauce

1 long green chilli, seeds re­moved, finely chopped Place quinoa and rice in sep­a­rate pans over medium heat. Cook, stir­ring, for 3-4 min­utes un­til lightly toasted. Re­move from the heat. Add the co­conut wa­ter to the quinoa, and add 1 ½ cups (375ml) wa­ter to the rice. Re­turn pans to the heat and bring to a sim­mer. Cover and re­duce heat to low. Cook quinoa for 10-15 min­utes and rice for 30 min­utes or un­til liq­uid is ab­sorbed and grains are cooked through. Trans­fer to a bak­ing tray lined with bak­ing pa­per and fluff with a fork. Al­low to cool com­pletely. For the dress­ing, place all the in­gre­di­ents in a small bowl and stir to com­bine. Sea­son. Place the grains in a serv­ing bowl and top with the herbs, spring onions and co­conut flakes. Pour over dress­ing, then toss to­gether to serve. WOOL­WORTHS SHOP­PING LIST NU­TRI­TION • 6G PRO­TEIN • 4G SAT FAT • 39G CARB • 4G SUG­ARS • 500MG SODIUM • 245 CAL (1035KJ)

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