GARLIC PRAWNS WITH HERB CREME FRAICHE

Preparation time 20 mins Cooking time 40 mins Serves 4

8 large green tiger prawns Sea-salt flakes, to taste

250g prawn heads

1/2 cup water

2 cups canola oil (or any other neutral oil)

1/2 cup chopped mixed onion, carrot and celery

2 Tbsp paprika

1 bay leaf

125g crème fraîche 2 Tbsp finely chopped mixed herbs (parsley, dill and chives), plus extra dill sprigs, to serve

Grated zest of 1 lemon,

plus 2 Tbsp juice, to serve

6 cloves garlic, crushed

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Peel prawns, retaining head and last tail shell. Cut down back of prawns and carefully devein. Cut pointed tip off front of prawns and remove eyes. Season lightly with salt and set aside.

STEP 2 Put all prawn shells and prawn heads in a baking dish. Roast for 15-20 minutes. Cool and crush shells in food processor with water.

In a large saucepan, heat 100ml of the canola oil on medium heat. Add vegetables and cook, stirring, for 2 minutes. Add crushed prawn shells, paprika, bay leaf and remaining canola oil. Simmer for about 15 minutes until oil becomes clear. Cool, then strain through a fine sieve or muslin cloth.

STEP 3 In a small bowl whisk crème fraîche, chopped herbs and lemon zest together until firm. Chill.

STEP 4 Heat a large cast-iron frying pan, big enough to hold the prawns in a single layer, over medium heat. Add about 200ml of the prawn-flavoured oil (enough to shallow fry the prawns) and crushed garlic. Give a little shake to combine, then add prawns. Cook for 1 minute. Turn prawns over and cook for another 1 minute until opaque.

STEP 5 Serve prawns, still in pan, with a large scoop of herb crème fraîche on top and drizzled with lemon juice. Garnish with dill sprigs.

Preparation time 20 mins Cooking time 1 hour Serves 6

6 x 150g eye fillet steaks

2 cups beef stock

60g butter

2 Tbsp finely diced eschalots

1 bay leaf

1/2 cup red wine

2 Tbsp green peppercorns

1 cup pure cream

Olive oil for brushing

Sea-salt flakes and freshly ground

black pepper, to taste

STEP 1 Place 1 steak in between

2 pieces of plastic wrap. Use a meat mallet to pound steak to a thickness of 1cm. Repeat for all 6 steaks.

STEP 2 Put beef stock in a small saucepan. Bring to the boil over high heat. Continue boiling until reduced to 1/2 cup. Put half of the butter, eschalots and bay leaf in a small saucepan over medium heat. Cook for 2 minutes then add red wine and peppercorns. Simmer until reduced to one-third. Stir in cream and simmer to reduce by half. Mix in reduced beef stock – sauce should have a glossy texture and coat the back of a wooden spoon. Set aside. STEP 3 Heat a large heavy-based frying pan on high. Lightly oil each steak and season. When pan is hot, fry steaks for 30 seconds to 1 minute on each side, depending on desired degree of cooking (this may have to be done in batches). Cover with foil to keep warm. To finish, add sauce to frying pan to deglaze, then stir in remaining butter. Taste for seasoning and serve.