Thursday, January 27, 2011

Grilled Garlic Prawns

I don't like prawns, but this is one prawn dish that I will eat and actually enjoy. I think because I'm certain that the poop chute is completely removed and there is no chance of crunching on sand (poop) whilst eating the prawn *gag* just made myself sick.

The recipe that follows is a rough guess because when I asked my dad how much garlic? How much butter? How much prawns? He got fed up of me asking and just said "Go have a look yourself. See there, that's how much". Love home cooked food and recipes...there is no real quantity, just some of this and some of that, but it always comes together and tastes so good.

1kg large prawns
70g butter
10 cloves of crushed garlic
salt and pepper

According to dad this is how much of the butter and garlic I need
1. Place butter, crushed garlic, salt and pepper in a bowl and mix to form a paste

2.Preparing the prawns (butterfly prawns)
Slice down the middle as shown

Remove the poop chute (or intestinal tract)

Open up the prawn

Flatten it with the knife

You can stop at this stage if you want but dad wanted to trim the head and take out the gunk in it

Scrap out the head gunk

And your prawns are now ready

3. Spoon some of the garlic butter onto each prawn and grill for around 5mins on high

Grilled Garlic Prawns

Thursday, January 13, 2011

Queensland Flood Appeal

This is a non food related post but an important one none the less.

I'm sure everyone is well aware of the tragic floods in Queensland with 13 deaths and 74 people still missing. The outpour of help and support has been really amazing (and that's just on Facebook would you believe!). There are many pages setting up auctions for handmade items with the money going towards helping the flood victims. You could also donate directly to the Queensland government here.

Or donate by phone 1800 219 028

Or Internet banking
Account name: Premiers Disaster Relief Appeal
BSB: 064 013
Account Number: 1000 6800

But if you are a bit of a Facebook addict like me (and love handmade products), you can go on and check out these wonderful pages who are hosting auctions:
- Jazzy Kids Auction (bidding has already started, ending 11am Wed 19th Jan)
- The Oz Material Girls or TOMG $1 Auction (Auction starts 12 noon Syd time Fri 14th Jan and ends 8.30pm Mon 24th Jan)
Both of which I have donated items from my Facebook page KC's Hairclip Studio (my other passion apart from food) for auction.

Other awsome pages helping out are:
- Handmade Kids & Rudy & The Dodo Flood Appeal (Auction starts 11am EST Fri 14th Jan and ends 12 midnight Mon 17th Jan)
- Wholesale Baby (bidding has already started, ending 5pm EST Fri 16th Jan)
- (bidding has already started, ending 7pm Fri 21st Jan)
- Summerblossom Handmade Accessories (bidding has already started, ending 10am Tues 18th Jan)

I'm sure there are a lot more holding auctions but this is all I know of so far.
On behalf of everyone, thank you for doing such a wonderful job at organising these auctions and taking the time to be part of this wonderful wonderful cause! And thank you to the people who are donating their fabulous handmade goodies for the auction!

Please all you fellow Australians take some time to have a look or let others know and we can all help out where we can. Better yet, maybe make a bid or 2 on some items : )

Every little bit counts guys!
Thank you for taking the time to read this post.

Friday, January 7, 2011

Crumbed Bocconcini and Grilled Tomato Salad

Thankfully it wasn't my turn to host Christmas dinner this year (or should I say last year...), it was mum and dad's turn. But each family still helps out by contributing a dish and this was mine - Crumbed Bocconcini and Grilled Tomato Salad, a recipe I found in the Woolworths Recipe Magazine.

Those fried bocconcini are deadly! Love that melted oozing cheese. But you must eat this fresh because if you leave it for too long, it's just a bit of a soggy mess. Here is the recipe which I altered slightly.

Ingredients for deep fried cheese
180g bocconcini cheese
1/2 cup plain flour
1 egg, beaten
1 1/3 cup breadcrumbs (or equivalent to 4 slices of bread)
1/3 cup grated parmesan
Canola oil for frying
Ingredients for salad
250g punnet cherry tomatoes
4 thin slices of prosciutto
100g mixed green leaves
Ingredients for dressing
1/2 cup basil leaves, shredded
1/4 cup extra virgin olive oil
1 1/2 tablespoon balsamic vinegar
1 teaspoon brown sugar

1. Pat bocconcini with paper towel. One by one, dust in flour seasoned with salt and pepper to lightly coat and dip in the egg. Place in a bowl containing combined breadcrumbs and parmesan cheese and roll to coat. Press coating on well. Place on a plate and chill for 30mins.
2. To make Salad: Preheat oven to 180 degrees or 160 degrees fan. Arrange tomatoes cut side up and prosciutto on two baking trays. Bake for 10-15mins, until prosciutto is crisp and tomatoes have collapsed slightly. Break prosciutto into pieces and toss together with green leaves and tomatoes. Set aside.
3. To make Dressing: Whisk together dressing ingredients until combined.
4. Heat enough oil in a frying pan to shallow fry crumbed bocconcini. Fry in 2 batches until crunchy and golden. Drain on paper towels. Scatter bocconcini over salad, toss gently and drizzle over dressing.

Organisation is the key
Patting the cheese dry

Mmmmmm prosciutto

Cherry tomatoes


Shallow frying the bocconcini

End result

Here's the rest of the feast our family got to enjoy
Ham and turkey

Singapore noodles

Fried prawns

Fried fish
Potato Bake (whoops, slightly charred but still really good)

Prawn toast

Chhay's Christmas Trifle to round off the meal