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Cayenne Prawn Noodle Salad. 500g large green prawns (shell on) 1 packet fine rice noodles 1 tablespoon gluten-free/or standard soy sauce 1 teaspoon fish oil 1 tablespoon avocado oil (if you have) 1 or 2 tablespoon extra virgin olive oil (depending on above) 1 pinch cayenne pepper 2 cloves of garlic 2cm piece of ginger 2 limes 4 sticks of asparagus 3 spring onions 2 carrots halful of sprouts/chickpea sprouts/alfalfa sprouts 1/2 bunch fresh mint 2 teaspoons sesame seeds natural yoghurt 1. Remove the shell and vein of the prawns and set aside. 2. Cook rice noodles according to packet instructions. Once cooked, drain and set aside in a large bowl to cool. 3. Combine the soy sauce, fish oil, avocado oil, olive oil and cayenne pepper in a small bowl. Crush in the garlic and add the finely grated ginger. Squeeze in the juice from both limes and mix well. 4. Spoon 2 tablespoons of the dressing over the prawns and set aside to marinate. 5. Finely slice asparagus, spring onions and carrots and add to the bowl of noodles. Add in all of the sprouts and finely chopped mint leaves. Toss together well. 6. Place the marinated prawns in a large non-stick frying pan on a medium-high heat in a single layer. Sprinkle with the sesame seeds and cook for about 3 minutes either side. Serve cooked prawns with the salad and a dollop of yoghurt.

Inspired by Jamie Olivers Superfood Family Classic's

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Szechuan Pepper Squid. This is an attempt at a local restaurants dish and it was fire.

2 large squid tubes 2 teaspoons of szechuan pepper 1/2 teaspoon of rock salt 1/2 teaspoon of black pepper corns 1 cup of cornflour Packet of thin rice noodles 2 cucumbers 1 punnet of cherry tomatoes 2 spring onions 1/4 bunch of coriander (mint could be used as substitute) 1 tablespoon of rice wine vinegar 1 tablespoon of peanut oil 1/4 cup of soy sauce (gluten free or otherwise) Juice of 1 lime Vegatable Oil for frying 1 chilli (optional) Lime for serving 1. Cut Squid tubes in half and then into to thin stripes no bigger than 1 cm wide. Wash quickly under cold water and lay out on a tea towel. Pat dry. 2. Grind szechuan, salt and pepper into a fine powder in a mortar and pestle, combine with the cornflour in a large bowl. Lightly coat squid in the flour mix and place in fridge until ready to cook. 3. Cook rice noodles according to instructions, drain, toss with a dash of peanut oil and place in the fridge to cool. 4. For the salad, spiralize or thinly slice cucumbers, halve cherry tomotoes, thinly slice spring onions and roughly chop coriander. Mix together in a bowl and set aside. 5. In a small bowl combine the rice wine vinegar, peanut oil, soy sauce and lime juice, lightly whisk dressing with a fork. 6. In a large saucepan add about an inch of vegatable oil. Bring to medium high temp. When ready use a test piece of squid to work out cook time, for me it was about a minute per batch for them to become crispy and not overcooked. Cook squid in batches, storing cooked squid in a warm oven. 7. Serve squid with salad, rice noodles, a drizzle of the dressing, optional sliced chilli and lime wedges.

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Movie snack. Honey and garlic Prawns. Serve with brown rice and greens to make it a magic, easy meal.

1/3 cup honey 1/4 cup soy sauce (I use gluten free) 1 Tablespoon minced garlic optional: 1 teaspoon minced fresh ginger 1 lb medium uncooked prawns, peeled & deveined 2 teaspoons olive oil optional: chopped green onion for garnish Greens Brown rice 1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. 2. Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade. 3. While the prawns are marinating, steam greens and microwave some quick brown rice. 4. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. Discard used marinade. 5. Cook prawns on one side until no longer pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until prawns are cooked through, about 1 minute more. 6. Serve prawns with cooked marinade sauce, steamed veg and rice, and a garnish of green onion.

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Sesame Fish and Miso Noodles. Praise the food gods 🙌🏻

Fish 2 tsp sesame oil 300g salmon fillet, skin off and pin boned 300g of any white fish fillet, skin off and pin bone 1 tbsp sesame seeds 1 lime 1 tbsp runny honey 2 springs fresh coriander Noodles 1 x 15g sachet of miso paste 2 tbsp low-salt soy sauce, plus extra to serve 5 dried kaffir lime leaves 3 nests of fine egg noodles 1 fresh red chilli ½ a cucumber 200g sugar snap peas 4 spring onions 1 little gem lettuce 200g radishes 1 lime 2 tbsp extra virgin olive oil 1. Preheat your oven to 200 C. Rub half the sesame oil on a small shallow baking dish or ovenproof serving platter. 2. Pat both fish dry with kitchen paper, slice them into 1.5 cm-thick strips and arrange randomly around the dish or platter. Cut the Salmon slightly thicker as it tends to cool a little quicker than the white fish. 3. Rub gently with the rest of the sesame oil, sprinkle with the sesame seeds and season with salt and pepper. 4. Scatter over half the juice, then drizzle over the honey. Place in the oven to cook through (about 7 minutes) 5. Pour 1 litre of boiling water into a casserole pan with the miso paste, soy sauce, crumbled lime leaves and noodles, making sure they’re fully submerged. 6. Slice the chilli and add to the broth. Finely slice the cucumber. Sugar snaps, trimmed spring onions, lettuce and radishes in a food processor. 7. Tip the sliced veg into a bowl and dress with the juice of 1 lime, a little soy sauce and the extra olive oil. 8. Check the noodles and switch off the heat when they’re done, drain most of the excess liquid, leaving some. Season to taste with soy sauce. 9. Pile the veg in the centre of the noodles and toss together at the table. Serve the fish sprinkled with coriander leaves.

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Crispy capers 🙌🏻 and a side of Schnitzel.

Gluten free flour 
2 Large Eggs 
Glutenfree breadcrumbs 
4 Chicken Breasts 
sunflower oil 
4 small knobs of unsalted butter 1 Shallot or small onion 
1 large gerkin 
4 sprigs of fresh flat-leaf parsley 
1 tablespoon of baby capers 
4 quality anchovy fillets POTATO SALAD 
800g potatoes 
5 tablespoons of sour cream 
1 teaspoon of english mustard 
½ a bunch of fresh chives 1. First make the potato salad. Cook the potatoes in a pan of boiling salted water for 12-15 minutes or until tender. Drain, leave to steam dry and cool. Roughly chop and place in a bowl with the soured cream and mustard, then finely chop and add the chives. Squeeze in juice of ½ lemon and season with salt and pepper to your taste. 2. Put the flour on a large plate, whisk the eggs in a bowl and put the breadcrumbs on another plate. 3. Place the chicken in a large zip lock bag. Use a meat hammer to bash the chicken to a thickness of 1cm (or thinner if you prefer). Cover each one in flour, shake off the excess, dip in the egg, let any excess drip off, then cover in breadcrumbs, pressing to coat. Place in the fridge. 4. Peel the shallot, finely chop the gherkin, parsley and anchovies, and mix together, set aside. 5. Cook the schnitzels in a large non-stick frying pan on a medium heat with enough sunflower oil to coat the bottom of the pan. When the schnitzels are golden on one side (after about 2 mins), turn them over and add a knob of butter. 6. Once golden and cooked through, pat dry with a piece of kitchen paper, then serve with the potato salad, scatter the gherkin mix over the schnitzels, and add a wedge of lemon to the side of the plate.

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Things have been crazy here in our house, and I've felt a little off kilter for a little while now, so cooking has become more about necessity and a little less about the love of it. We are in the middle of wine week here in Orange, so it's been hard to ignore how much I actually miss cooking and how good I feel when I'm in the kitchen. So I'll raise my left over bottle of #philipshaw Pink Billy and cheers to getting my butt back into gear and back infront of a chopping board.

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Pink Beetroot Noodles with Sesame crusted Salmon.

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Meatballs with Cream Caper Sauce. 🐷

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Lamb Rack. Excuse the broken bone but yum.

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Father's Day Dinner. Eye fillet steak, with prawns and oysters, butter sauce and hand cut chips.

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🍽

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Fish tacos. Simple. Easy. Delicious. 👌🏼

2 Fillets of white fish Gluten free flour 4 eggs Gluten free bread crumbs Vegetable Oil Tortillas Red Cabbage Avocado Corn Coriander Taco Sauce Mayonnaise 1. Turn oven on to 160 degrees Celsius. In a large saucepan bring 2 inches of oil to medium heat. 2. Cut fish up into small chunks, making sure to check for any stray bones. Lay out three bowls for the flour, whisked egg and breadcrumbs. Roll fish in the flour, coat in the egg and toss through the breadcrumbs, then set aside. Complete until all the fish is coated well. 3. In batches, toss fish into the oil until the crumbs turn golden, remove and place on some paper towel to drain any excess oil. Once all done, place fish on a baking tray and put in the oven until the flesh is cooked through. 4. Cut up avo, cooked corn, cabbage and coriander. 5. Remove fish from the oven and scatter over a pinch of salt. Serve with veg, tortillas, sauce and mayo.

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Broccoli salad with sticky Ribs. Bacon, chives, mustard and crunchy, just blanched greens. Magic.

RIBS 1/2 rack of spare ribs (I doubled those recipe for my very hungry family) 1 cup of beef stock 3 tablespoon of djion mustard 3 tablespoons of packed brown sugar BROCCOLI SALAD 2 large heads of broccoli 6 rashers higher-welfare smoked streaky bacon, finely sliced olive oil 3 firm red tomatoes, halved, deseeded and finely sliced 1 small bunch of fresh chives, finely chopped For the dressing ½ clove of garlic, peeled and finely grated 2 teaspoons Dijon mustard 6 tablespoons extra virgin olive oil 2 tablespoons white wine vinegar sea salt freshly ground black pepper 1. Put a large saucepan filled 3/4 with water and bring to the boil. Once boiling add ribs and reduce to a simmer. Let simmer for 1 hour or until the meat begins to loosen from the bone and can be pinched away easily. 2. Use a small knife to remove the broccoli florets and cut them up into smaller ones. Basically, this is your opportunity to make the broccoli really delicate and more salady-looking, so spend a bit of time doing this. You’ll be left with the stalk, so discard the thick dry base, then cut the remaining stalk in half lengthways and finely slice. 3. Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite. Drain it in a colander, then spread it around a clean tea towel to steam dry (this is important because it will help the dressing cling to the broccoli). Once completely dry, transfer to a serving dish. 4. Fry the bacon on a medium heat with a small splash of olive oil until crisp and golden, then spoon most of the bacon bits over your broccoli. Any leftover fat in the pan can be used in your salad dressing. Pour it into a mixing bowl with all the other dressing ingredients and whisk. 5. Add the sliced tomatoes and chopped chives to your broccoli and bacon bits. Dress it all really well, and check the seasoning. If it needs pimping up, add a splash more vinegar. 6. Preheat oven to 180 degrees Celsius. Combine the rest of the Rib ingredients in a small saucepan and reduce until it's thick and sticky. 7. Lay the ribs out on a tray and brush over sauce and put into the oven, basting every 10 minutes until the start to crisp and turn golden. 8. Serve with salad and paper towels to wipe those sticky fingers.

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Prawn and Fennel Risotto with pancetta sprinkle. 👌🏼

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The big debate in our house and when adding recipes to the blog is, which is which. When reading a recipe I understand which they mean no matter the name but never know what to call them. What do you call them, Spring onions, shallots, green onions?

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Cheesy Taco Skillet. Taking tacos to the next level in a quick 30 minutes and packed with veg. And cheese.

500 to 1kg of lean ground beef (depending on your, or the ratbags, preferred meat to veg ratio) 1 large onion, diced 1 capsicum, diced 1 can diced tomatoes 1-2 large zucchinis, diced taco seasoning 3 cups kale/spinach mixture 1½ cup shredded cheddar and mozarella cheese green onions/shallots, to garnish greek yoghurt tortillas/corn chips/tacos 1. In a large pan on mediumn/high heat, lightly brown ground beef and zucchinis. 2. Add onions and peppers, and cook until softened. 3. Add canned tomatoes, taco seasoning, and any water needed for taco seasoning to evenly coat mixture. 4. Mix greens in and let fully wilt. 5. Cover with shredded cheese and let cheese melt. 6. When cheese is melted scatter over shallots and serve with the greek yoghurt, torillas, corn chips or tacos.

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... Featured heavily in tonight's dinner, Cheesy Taco Skillet.