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
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
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