CHILLI AND GARLIC PRAWN SKEWERS WITH QUINOA AND CAULIFLOWER PILAF
SERVES 2
12 uncooked medium king prawns ½ fresh small red Thai chilli, chopped finely
2 cloves garlic, crushed
2 tsp finely grated lime rind
1 tsp finely chopped fresh coriander root and stem mixture
1 tbsp cold-pressed extra-virgin coconut oil
1 lime, cut into wedges
¾ cup dried red quinoa
1 tsp cold-pressed extra-virgin coconut oil
1 small red onion, sliced thinly
1 clove garlic, crushed
1 tsp each of ground cumin, coriander ½ small cauliflower, cut into
small florets
1¼ cups filtered water
3 medium kale leaves, trimmed, shredded coarsely
2 tbsp slivered almonds, roasted
½ cup loosely packed fresh coriander leaves
1 Soak 12 bamboo skewers in cold water for at least 30 minutes; this prevents skewers scorching during cooking. 2 Shell and devein prawns, leaving tails intact. Combine prawns, chilli, garlic, rind, coriander root and stem mixture and oil in a medium bowl; toss well to combine. Cover and refrigerate for 30 minutes.
3 Meanwhile, to make the quinoa pilaf, rinse quinoa well; drain. Heat oil in a small saucepan; cook, onion, garlic and spices, stirring, until onion softens. Add quinoa, cauliflower and water to pan; bring to the boil. Reduce heat; cook, covered with a tight-fitting lid, about 15 minutes or until water is absorbed and quinoa is tender. Remove from heat, stir in kale; stand, covered, 10 minutes. Fluff with a fork. Stir in nuts and coriander. 4 Thread prawns onto 12 bamboo skewers.
Cook skewers on a heated grill plate (or grill on barbecue) until prawns change colour. 5 Serve skewers with quinoa pilaf and lime wedges. 1 tbsp sesame oil
1 small brown onion, sliced thinly 400g minced chicken
2 cloves garlic, crushed
1 medium carrot, grated coarsely 1 medium zucchini, grated coarsely 1 cup finely shredded wombok 2 tbsp tamari
1 tbsp fish sauce
1 tsp finely grated lime rind
2 tbsp lime juice
6 baby cos lettuce leaves
⅓ cup loosely packed coriander leaves ¼ cup coarsely chopped unsalted cashews, roasted
1 Heat oil in a wok; stir-fry onion for 2 minutes or until softened.
Add chicken and garlic; stir-fry for 5 minutes or until chicken is browned, breaking up any large lumps. 2 Add carrot, zucchini, wombok, tamari and fish sauce; stir-fry until heated through. Remove from heat; stir in rind and juice. 3 Spoon chicken mixture into lettuce leaves; sprinkle with coriander and nuts.