Brinjal recipes

Charred brinjal salad (Patlican salata)

30 minutes

Beans recipes

Asian-style salmon with avocado-and-coriander salsa

15 minutes

Snack recipes

Baby marrow chips with smoked chilli salt

10 minutes

Cheat recipes

Spicy squash soup with carrot-top pesto

1 hour

Beetroot recipes

Beetroot soup with avocado toast

45 minutes

Asian recipes

Yellowtail with coriander pesto and two sauces

2 hours

Canned food

Meatballs with peanut satay sauce

30 minutes

Prawns and

Roast prawns with baby leek-and-dill pilaupr

25 minutes

35 of 166

Roast prawns with baby leek-and-dill pilaupr

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 30 minutes, plus overnight thawing time

Cooking Time 25 minutes

Ingredients

500 g Woolworths uncooked frozen extra-large tiger prawns
1⁄3 cup dry white wine
1⁄3 cup olive oil
2 T lemon juice
2-3 cloves garlic, crushed
sea salt and freshly ground black pepper, to taste

For the baby leek-and-dill pilau:

200 g baby leeks
200 g basmati rice
2 T olive oil
½ cup dry white wine
1½ cups vegetable or chicken stock
3-4 T fresh dill, chopped
1 t salt

Method

1. Thaw the prawns overnight in the fridge. Leave the shells on but use a small pair of scissors to cut along the back and remove the vein.

2. Place in a single layer in a large greased baking pan. Mix the wine, olive oil, lemon juice and garlic, adding a little salt and a good grinding of black pepper. Pour over the prawns. Allow to stand while preheating the oven to 230°C.

3. Roast the prawns for 10 minutes, or until just cooked. Serve in bowls with the pilau on the side.

4. While the prawns are roasting, make the pilau. Trim the leeks and slice very thinly. Rinse the rice and drain. Gently heat the oil in a saucepan. Stir in the leeks and cook gently for a few minutes until softened but still pale. Stir in the rice for 1–2 minutes. Pour in the wine and stock. Bring to a bubble. Add the dill and salt and bring to a bubble. Cover tightly, then reduce the heat to low and simmer for 15 minutes. Turn off the heat and allow to stand – covered – for 5 minutes until the rice is tender.

Find more seafood recipes here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Charred brinjal salad (Patlican salata)

Indian-style bean salad

Asian-style salmon with avocado-and-coriander salsa

Baby marrow chips with smoked chilli salt

Quick-and-easy chicken stock

Classic green salad

Spicy squash soup with carrot-top pesto

Beetroot soup with avocado toast

Calamari with Asian dressing

Yellowtail with coriander pesto and two sauces

Meatballs with peanut satay sauce

Roast prawns with baby leek-and-dill pilaupr

Roast prawns with baby leek-and-dill pilaupr

Ingredients

Method