boil and add the prawns,removing them as soon as
arragon to form a marinade for the prawns. Add salt and pepper
Heat half of the oil in a wok or frying pan and fry the onion, garlic and chillies till golden.
Add all the other ingredients EXCEPT FOR THE PRAWNS. Bring the mixture to the boil, remove from the heat and allow to cool.
Add the prawns and coat with the sauce, set aside to allow the prawns to marinate.
Reheat the wok, add the sauce with the prawns and heat for two mins, do not over cook the prawns or they will toughen.
Serve garnished with the spring onion.
Shell prawns - using point of small knife,
Dredge the halibut and shrimp in the Southwest seasoning.
Heat the oil in a saute pan and sear the seafood on both sides.
The fish will take about 4 minutes per side.
The shrimp will take about 3 to 4 minutes total.
Place rice in the center of you serving plates and place the halibut on top.
Spoon the Avocado Salsa on the fish, followed by the shrimp and Tropical Fruit Salsa.
Garnish with a sprig of cilantro.
The recipes for the Avocado and Tropical Fruit Salsas can be found on this site.
Combine all ingredients for the sauce in a bowl, whisk until smooth. Cover and chill until needed.
Melt butter and oil in large frying pan over high heat. When hot, add cumin seeds and let sizzle for 10 seconds.
Put in shallots and garlic, stirring until very lightly browned.
Add the prawns, turmeric, coriander, cayenne and salt.
Stir and fry until the prawns have just turned opaque.
Pour in the sauce and heat it through, stirring as you go.
Serve immediately.
To make the sauce- stir together the sauce ingredients in a small bow. Set aside.
For the prawns- Mix together the coriander, cumin, pepper and salt in a large bowl. Add the prawns, toss to coat.
Preheat the barbecue. Thread the prawns onto skewers and cook on both sides until done- SHould take less than 5 minutes to cook.
Serve warm or chilled with the mustard dipping sauce.
add the bacon and cook for about a minute, then add
thoroughly thawed before preparing for the oven unless you
entil mixture in the refrigerator for a couple of hours to
he exact same sized pieces. Cooking time is for cooking an entire batch.
For the dough: Take the flour,
etter if you refrigerate it for 3 to 24 hours to
Soak Basmati rice for 15 minutes and cook adding
nd pepper. Put smoked sausage for cooking inside the capon. Also put
blender, combine the ingredients for the masala paste blend it
n diameter).
Heat oil for cooking in a pan, it should
Preheat oven to 350\u00b0.
Cut crosswise.
Remove strings and seeds.
Place shell up on the oven racks for 45 minutes to 1 hour. Carefully, with oven mitts, turn over.
Cook another 20 to 30 minutes until fork will go easily through flesh.
Remove from oven; cool.
Scrape flesh into large bowl.
Can be stored in refrigerator up to a week; in freezer up to 6 months.
Saut zucchini and chopped onions with butter for cooking. Combine with tomatoes in a casserole dish. In a separate pan, melt 3 tablespoons butter. Add flour, milk and Velveeta. Stir until cheese is melted. Spread over zucchini/onion/tomato mixture. Combine bread crumbs and melted margarine and sprinkle on top. Bake at 350\u00b0 until bubbly, about 35 minutes.
Chop all ingredients by hand or in food processor.
Food processor gives less chunky version, which is easiest to cook with.
Squeeze in juice of lime and mix thoroughly.
Use for cooking, to top your favorite dishes or for dip.