September 11 | Comments (0)
1 lime (zest)
2 cloves of garlic
1 pack of prawns (pre-cooked)
Heat a frying pan and drizzle in some olive oil. Blitz the lime zest, garlic and chilly. When the oil is hot add the lime, garlic and chilly mixture to the pan fry for a few minutes and then add the prawns....fry until they are heated through. Simple and quick. Makes a great starter.
August 3 | Comments (0)
Alright, if you can't make this you shouldn't be allowed to touch knives...or even walk down the street on your own. As i've made a resolution to post as much as possible...not every recipe is going to be difficult.
6 large tomatoes (cut into quarters or rounds)
3 large avocadoes (destoned, peeled and sliced)
1 large ball of Mozza (torn)
Splash of olive oil
Splash of balsamic vinegar
Stack all of the ingredients as shown in the picture. Splash the oil and balsamic on top. Serve and eat off the plate. Great for groups....serves about 3-4.
July 15 | Comments (0)
This makes a great side dish to many meals. I've also tried using feta, its a bit salty but otherwise a good substitute for the goats cheese. Make sure everyone eats this at the same time, cheese, garlic, and mushrooms make for just about the worst breath in the world.
3 large flat mushrooms
1 small round of goats cheese
1 clove garlic
1 green onion (just the green bits)
2 tomatoes (diced)
Preheat your oven to 200C. Scrape out the inside of the flat mushrooms and remove the stem. Place goats cheese, garlic and onion into a mixer and blend until smooth. Scrape the contents into a bowl and add the tomatoes. Mix together and spoon the mixture into the centre of the mushrooms. Place the mushrooms on a grilling tray and place in the oven for 20 minutes or until the cheese starts to brown. Serve hot!
It's so easy to grill vegetables; they cook quickly, taste great and are very simple to prepare. Just drizzle a bit of olive oil on top, skewer them together and put them on the grill for 5-8 minutes. Don't over do it, if you're not sure if they're done, err on the side of caution as most veg still tastes great raw...if you get it right they should be al dente.
Another grill favourite of mine is to slice carrots (or use baby carrots) and place them on to a sheet of aluminium foil, add a dolop of butter, and some dill. Wrap it all up, into a little package (try to make it as flat as possible, no more than 2 carrots high) and put it on the grill for 10-15mins. When it's almost ready poke some holes in the top to let the steam out (so you don't burn yourself).
Both of these dishes go well with just about any meat...pork chops are a nice choice!
(Thanks Kelly and Francois for the BBQ)