RECIPES

KING MOOLOOLABA PRAWNS RISOTTO

Yield: 2 Servings

Ingredients:

• 1 unit Shallot
• 2 Garlic Cloves
• 1 bunch (20g) Basil
• 1 unit Vegetable Stock Pot
• 1 tbsp White Wine Vinegar
• 2 tbsp Super Dukkah Mix
• 15 grams Salted Butter 
• 1 unit Leek
• 1 bunch Asparagus
• 250 grams Mooloolaba Prawns
• 175 grams Arborio Rice
• ½ Lemon
• 40 grams Hard Cheese (Italian Style)

• 750 ml Water

Method:

1. Halve, peel and chop the shallot into ½cm pieces. Remove the root and dark green tops from the leek, cut in half lengthways and thinly slice into half moons. Peel and grate the garlic (or use a garlic press). Chop the bottom 2cm off the asparagus spears and discard. Cut the spears in half widthways. Pick the basil leaves from their stalks and finely chop the stalks. Cut half of the prawns in half widthways.
2. Boil the water (amount specified in the ingredient list) in a large saucepan over high heat. Add the vegetable stock pot, stir to dissolve and reduce the heat to low. Put a glug of oil in another large saucepan on medium heat. Add the shallot and leek with a pinch of salt and a grind of black pepper and cook until soft, 5-6 mins. Stir in the garlic and basil stalks and cook for 1 minute more.
3. Pour in the arborio rice and stir to coat in the oil. Cook for 1 minute. Add the white wine vinegarand allow it to evaporate. Then add a ladleful of stock and cook, stirring, until it has been absorbed by the rice. Keep the pan on medium heat, adding stock and stirring until the rice is done, 20-25 mins. It should be soft with a hint of firmness in the middle. TIP : Let the rice absorb each ladleful of stock before adding another.
4. When the rice is almost cooked (taste to see!), stir in the halved prawns, and cook gently, 4-5 mins. TIP : The prawns are cooked when pink on the outside and opaque all the way through. Remove your pan from the heat. Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Stir-fry the asparagus until tender, 4-5 mins. Season with salt and black pepper and transfer to a plate. Keep warm, covered with foil.
5. Leave the frying pan on the heat and stirfry the whole prawns. Cook until pink on the outside and opaque in the centre, 4-5 mins. When done, remove from the heat and add a squeeze of lemon juice. Tear the basil leaves and sprinkle half over the prawns, along with the dukkah spice mix.
6. When the risotto is cooked, add the hard Italian cheese, butter and remaining basil leaves. Stir vigorously until the butter has melted - this makes the risotto extra creamy! Taste and add more salt, black pepper and lemon juice to your liking. Spoon the risotto into bowls and top it with the dukkah prawns and asparagus.

Buy online and receive at home: Mooloolaba Prawns

Recipe via www.hellofresh.co.uk

SHEET PAN GINGER SOY GLAZED SALMON

Yield: 4 Servings

Ingredients:

• 150gr salmon fillets, fresh or frozen, thawed
• 400gr fresh green beans
• 2 cups carrots, cut into 2-inch pieces
• 1 Tbsp olive oil
• Salt and pepper, to taste

For the ginger soy glaze:

• 1/4 cup reduced-sodium soy sauce
• 2 Tbsp sweet chili sauce
• 1 Tbsp honey
• 1 Tbsp grated ginger
• 2 cloves garlic, minced
• 1 Tbsp chopped green onions

Method:

1. Preheat oven to 200 degrees C.
2. Place salmon (skin side down), green beans and carrots in a single layer on a prepared baking sheet. Drizzle green beans and carrots with olive oil and sprinkle with a little salt and pepper.
3. In a small bowl, whisk together soy sauce, sweet chili sauce, honey, ginger, garlic and green onions. Spoon sauce over salmon fillets and bake in the oven for 8 to 10 minutes. Turn the broiler on and cook for an additional 2 to 3 minutes, until edges of salmon are crisp.
4. Serve immediately and enjoy!

Buy online and receive at home: Salmon Fresh Fillet

Recipe via www.eatyourselfskinny.com