Creamy Prawn, Garlic & Lime Pasta

Treat your friends to this garlic and lime-infused prawn pasta.

Serves 4 Preparation Time: 15 mins Cooking Time: 25 mins

Ingredients:

1 box Knorr Tuna Mate - Lotsa Garlic & Herbs
1 clove garlic, crushed
The zest of 1 lime
800ml hot water
15ml oil
200g prawns, shelled and deveined
1 red onion, chopped
250ml cold milk
Black pepper

Method:

Heat oil in a large, non-stick saucepan
Add onions and garlic and sauté until soft
Stir in sachet of seasoning spice blend, milk and water and mix together well
Add prawns, lime zest and the uncooked pasta and bring to the boil, stirring occasionally
Reduce the heat and allow to simmer uncovered for 15–20 min until the pasta is cooked

Season with black pepper, serve and enjoy

Thai Marinated Mushrooms

Mushrooms can be served with any meal and combined with a sweet chilli sauce taste delicious on beef medallions.

Serves 4 Preparation Time: 40 mins Cooking Time: 15 mins

Ingredients:
Knorr Sweet Chilli Salad Dressing
500g button mushrooms, halved
10ml chopped coriander
½ red chilli, seeded and finely chopped
2ml crushed fresh garlic
2ml grated ginger

Method:
Place all ingredients in a plastic bag and marinate for 30 min
Place the mushrooms onto a baking tray and grill for 10 min on the one side
Turn over and grill for 5 min on the other
Ensure to baste with the excess marinade while cooking
Serve on a juicy beef medallion

Seafood Chowder

Ingredients:

2 tbsp unsalted butter
2 leeks finely chopped
2 cloves of garlic chopped
1 large potato finely chopped
400g prawns shelled and de-veined (keep heads and shells)
200g skinned Kingklip, cut into chunks
4 cups of milk
Freshly ground black pepper
Pinch cayenne pepper
½ cup cream
1½ tbsp sherry
1 tbsp snipped chives
Sea salt to taste
A little extra milk to thin down if necessary

Method:

Heat the butter in a saucepan and gently cook the leeks, garlic and potato – don’t brown.
When the potato is soft season with salt, pepper and cayenne pepper.
Add prawn shells, heads and milk and gently bring to the boil.
Once boiling point is reached remove from the heat and allow to cool slightly.
Place the liquid with the prawn shells into a blender and blitz to break up the shells.
Strain back into a clean saucepan.
Adjust the liquid and add the prawn meat and Kingklip.
Heat gently to just cook the prawns and fish.
Stir in sherry, cream and chives.

Serves 4

Olive and Thyme Risotto Balls

Ingredients:

1 onion finely chopped
30ml olive oil
250g risotto rice
600ml chicken or vegetable stock
125ml black olives, roughly chopped
50ml parmesan cheese
30ml fresh thyme, finely chopped
100g flour
1 XL egg, beaten
250ml breadcrumbs
Oil for deep-frying

Method:

Sauté the onions in the olive oil until translucent.
Add the rice and fry for 2 minutes. It should smell nutty, not burnt.
Add a ladle of stock at a time.

Stir until the liquid is absorbed, then add the next ladle of stock.
Continue until all the stock has been added and the risotto is cooked.
Add the olives, parmesan and fresh thyme.
Stir and allow to cool.

Using wet hands roll the risotto into ping pong size balls.
Rolls the balls in flour.
Dip them in the beaten egg and roll them in the breadcrumbs.
Fry until golden and serve.

Pear and Mango Breakfast Smoothie

I’m on leave at the moment an because I have the time, I like to make myself a smoothie to kick-start my day. This is my favourite smoothie, although you can substitute the fruit for your favourite fruits.

1 mango, peeled and chopped (obviously not the pip)
1 large pear, peeled and chopped (my favourite is a Packham pear, however you can use any pear)
250ml vanilla or strawberry yoghurt
250ml mango or pear fruit juice (you can use any fruit juice)
2 tsp sugar (optional)

Place all of your ingredients into your smoothie maker at the same time and blend until smoothe and creamy.

Serves 2