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I am posting this recipe today, it is simple, quick, easy and light. You could add more to it to make it a more substantial meal, but my hubby was going away on business and prefers a light meal before he goes away. I am about to start posting more on the boards, so please check in from time to time I am so excited about these boards and once you read what I have to say, I can only hope you share the same enthusiasm.You can check out some of my boards on my natures cutting boards page, these are just sample pictures and the ones on my official website are in much more detail and on a better back ground. This is just to give you an idea and as soon as my site is done I will be posting the address here so keep checking in.
Ingredients
Olive oil
500g uncooked medium king prawns, shelled
2 Chorizo sausages, sliced thinly (300g in weight)
1 Large red onion, sliced finely (about 300g in weight)
2 Medium red capsicums, sliced finely (about 400g in weight)
2 Teaspoons paprika
1 Teaspoon tomato paste
1/2 Lemon, juice of
250g Asparagus, thin stemmed, trimmed
1 Green onion, sliced thinly
2 Tablespoons parsley, finely chopped
3 Tablespoons olive oil
2 Teaspoons honey
1 Teaspoon lemon juice
3 tablespoons red wine vinegar
1-2 Teaspoons sugar, depending on taste
Method
1. Combine the 3 tablespoons olive oil, red wine vinegar, honey and lemon juice in a screw top jar, shake well to combine.
2. In a wok or large fry pan heat a small amount of oil, cook chorizo until paprika oil starts to release from the sausage. Add onion to pan and cook for a couple of Min’s.
3. Add prawns, half the dressing, tomato paste, lemon juice and paprika cook until prawns are pink.
4. Add asparagus, green onion, sugar and parsley, cook until asparagus is just tender and it is heated through.
Makes for a light meal for 4 or to make it more substantial serve with green salad and crusty bread.
It is a very versatile dish in the sense you can use up what ever veg you have in your fridge add as much or as little as you like.
All photos taken by me unless otherwise stated.
This is another recipe by a zaar member, I have not made many this month so I thought I best make some before we are in May. I still have a few of my own recipes in hand so I will try and get round to posting a few over the weekend. I have been so busy lately setting up my new business that I have not had as much time to devote to this. But once my website is up and running I will have loads more time.
You can check out some of my boards on my natures cutting boards page, these are just sample pictures and the ones on my official website are in much more detail and on a better back ground. This is just to give you an idea and as soon as my site is done I will be posting the address here so keep checking in.
This recipe was really easy to make, makes for a great party food and tastes wonderful, if you want to see the original recipe or see other recipes by this chef please click here.
Ingredients
500g Ground chicken
1 Small onion, grated
1/4 Cup green curry paste (Aussies, I like Valcom)
2 Tablespoons chopped fresh coriander
1 Egg, beaten
1/3 Cup dried breadcrumb
Salt and pepper
Vegetable oil (for deep frying)
Method
1. In a large bowl, mix all ingredients except oil together using your (clean) hands.
2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.
3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.
4. Cook chicken balls 4-5 minutes or until golden and cooked through.
5. Drain on kitchen paper.
6. Allow the oil to come back to temperature before continuing with another batch.
I served mine with a homemade chili dipping sauce.
All photos taken by me unless otherwise stated.
