Month: March 2018

PRAWN BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA

PRAWN BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA

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Course Main Dish, Platter
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 500 G raw peeled and deveined prawns
  • 2/3 cup seasoned panko breadcrumbs
  • 1 large egg lightly beaten
  • 2 tablespoons dijon mustard
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoons dried basil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 cup light sour cream
  • 2 teaspoons chipotle sauce
  • 1/2 lime juiced
  • 6 burger buns toasted
  • 1 avocado sliced for topping

coconut peach salsa

  • 2 ripe peaches peeled and chopped
  • 3 tablespoons toasted coconut
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons freshly chopped coriander
  • 1/2 lime juiced
  • salt + pepper to taste

Instructions
 

  • Add prawns to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form into patties (form tightly with your hands, trying to prevent cracking).
  • Heat a skillet oven medium heat and add half of the olive oil, then cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers.
  • To make the salsa, in a bowl, mix all ingredients together and season to taste.
  • In a seperate bowl, stir together sour cream, chipotle sauce, lime juice and a pinch of salt and pepper.
  • Spread on top of burgers, then layer with avocado and peach salsa!
Tried this recipe?Let us know how it was!

Smoky Spice Rubbed BBQ Salmon with Black Beans and Corn

Smoky Spice Rubbed BBQ Salmon with Black Beans and Corn

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Course Main Dish
Cuisine Sth American
Servings 4

Ingredients
  

For the salmon

  • 1 tsp smoked paprika
  • 1.5 tsp brown sugar
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp unsweetened cocoa powder
  • 1 lime juice of
  • 4 salmon fillets
  • olive oil spray
  • lime wedges for serving

For the black beans and corn

  • 400 g can black beans drained and rinsed
  • 2 fresh corn kernels
  • 1/4 cup red onion finely grated
  • 3 tbsp finely chopped corinader
  • 1 tsp olive oil
  • 2 tbsp fresh squeezed lime juice
  • sea salt flakes to taste

Instructions
 

  • Combine all the spices in a small bowl.
  • Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
  • Meanwhile, in a large saute pan, heat oil over medium heat.Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 – 8 minutes.
  • Remove from heat and toss in coriander and lime juice.
  • Heat a clean BBQ grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat.
  • When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout.
  • Serve with black beans, corn and lime wedges.
Tried this recipe?Let us know how it was!