Recipes for starters & light meals

Anchovy recipes

Anchovy tortilla

20 minutes

Indian recipes

Easy Indian-style curried eggs

40 minutes

Tofu recipes

Tofu and radish bowl

Thai recipes

Eggs with lom sak sauce

15 minutes

Thai recipes

Rice paper wraps

Curry recipes

Lactose-free paneer curry

45 minutes

Asian recipes

Udon noodles with sticky glazed chicken and charred edamame beans

25 minutes

Noodle recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Seafood recipes

Grilled kingklip with roast sweet potatoes

55 minutes

Fish recipes

Fish finger butty

15 minutes

Tandoori prawn skewers with radish-and-cucumber salsa

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the tandoori basting sauce:

1 lime, juiced
4 cloves garlic, grated
2 T garam masala
3 T yellow curry paste
4 T olive oil
1 x 2–3 cm piece fresh ginger, peeled and grated
sea salt and freshly ground black pepper, to taste

For the prawns:

500 g extra-large black tiger prawns
4 Woolworths fresh butter rotis, toasted, for serving
2 limes, cut into wedges

For the radish-and-cucumber salsa, mix:

5 radishes, grated
5 baby cucumbers, grated
½ cup Woolworths double-cream yoghurt
1 lime, zested and juiced
salt, to taste

Method

1. Preheat the oven to 180°C. To make the basting sauce, combine all the ingredients
and mix until well incorporated.

2. Thread the prawns onto large skewers and lay on a large baking tray. Cover the prawns in the sauce and bake for 10–15 minutes, then grill for a further 5 minutes.

3. Serve the prawns with the salsa, rotis and lime wedges.

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Anchovy tortilla

Easy Indian-style curried eggs

Tofu and radish bowl

Eggs with lom sak sauce

Rice paper wraps

Lactose-free paneer curry

Udon noodles with sticky glazed chicken and charred edamame beans

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Grilled kingklip with roast sweet potatoes

Fish finger butty

Avocado, chicory and fennel slaw with mint and feta

Tandoori prawn skewers with radish-and-cucumber salsa

Tandoori prawn skewers with radish-and-cucumber salsa

Ingredients

Method