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29
FISH AND PRAWN CAKES
WITH PEANUT SAUCE
Makes 12 fish cakes
300g fish fillets
600g green prawns, peeled and de-veined
1½ cups desiccated coconut
1 tablespoon Penang curry paste
1 teaspoon ground black pepper
3 chillies, seeds removed
2 tablespoons brown sugar
1 cup cooked long grain rice
Using the processing blade on speed 2-3.
Place fish and prawns in the processing
bowl and process, using speed 2-3 until
finely minced.
Add remaining ingredients and continue
processing until well combined. Stir in rice.
Mould tablespoons of the mixture into round
patty shapes and grill or barbecue until
golden brown.
Serve hot with Peanut Sauce.
Peanut Sauce
1 teaspoon sesame oil
1 clove garlic, peeled and chopped
2 small red chillies, chopped
½ cup crunchy peanut butter
1 cup/250ml water
2 tablespoons soy sauce
¼ cup/60ml coconut milk
Heat sesame oil in a saucepan.
Add garlic and chillies and sauté 1 minute.
Stir in peanut butter, water and soy sauce.
Heat gently, stirring until combined and
thickened.
Fold coconut milk into the mixture and serve.
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PRAWNS WITH CHILLI MINT PASTE
Serves 4
2 cups fresh mint leaves
3 small red chillies, seeds removed
¼ cup lime juice
3-4 drops Tabasco sauce
1kg green king prawns, peeled and de-veined
2 tablespoons peanut oil
Using the processing blade on speed 2.
Place mint, chillies, juice and sauce into
processing bowl. Process, using speed 2,
until mixture forms a thick paste.
Coat the prawns with the paste, cover and
marinate for 20 minutes.
Heat oil in a fry pan, add the prawns and
cook until the prawns change colour.
Serve with rice.
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Main courses
28
PORK WITH PRUNE & APPLE
STUFFING
Serves 6
1 green apple, peeled, cored and quartered
125g prunes, pitted
1 onion, peeled and chopped
2.5cm piece of ginger, peeled
6 slices stale bread, crusts removed
3 tablespoons/60g butter
¼ teaspoon mixed herbs
Salt and pepper, to taste
2kg
loin of pork, boned
2 teaspoons salt
¼ cup/60ml oil
Using the processing blade on speed 2-3.
Place the apple, prunes, onion and ginger
into processing bowl and process on speed
2-3 until finely chopped. Remove and set
aside.
Place bread into processing bowl
and process, on speed 2-3, until fine
breadcrumbs are formed.
Melt butter in a saucepan, add apple
mixture and cook gently for 3 minutes. Add
breadcrumbs, herbs and salt and pepper,
cook for 2 minutes.
Unroll the loin of pork and place the
prepared stuffing down the centre of the
loin.
Roll up firmly and secure with wet kitchen
string in several places along the roll.
Rub roll with salt and oil and bake at 190-
220ºC for 1½-2 hours or until cooked when
tested.
Serve with roasted vegetables and seasonal
greens.
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TANDOORI CHICKEN
Serves 6
2cm piece fresh ginger, peeled and chopped
1 red onion, peeled and quartered
4 cloves garlic, peeled
1 tablespoon tamarind paste
1
/3 cup/165ml olive oil
1¼ cups plain yoghurt
2 tablespoons ground cumin
1½ teaspoons turmeric
1 teaspoon chilli powder
1 teaspoon paprika
6
chicken breast fillets, skin removed
Using the processing blade on speed 2-3.
Combine ginger, onion, garlic and tamarind
paste in the processing bowl and process on
speed 2-3 until smooth.
Add olive oil, yoghurt and seasonings and
continue processing until mixture forms into
a thick paste.
Place chicken in a shallow dish and brush
liberally with the Tandoori paste.
Cover and marinate for 3-4 hours in the
refrigerator.
To cook, place chicken on a greased oven
rack over a baking dish and bake at 180ºC
for 30-35 minutes, or until cooked.
Serve with rice.
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