Pork Shoulder Roast

pork shoulder roast
1 large onionm sliced
2 tablespoons Worcestershire sauce
water
barbecue sauce
PREPARATION:
Place pork roast in crockpot.
Add large onion, sliced and 2 Tbs. Worcestershire sauce.
Add water to cover.
Crock cook on low all day (at least 12 hours).
Remove roast, discarding cooking water. Save onions.
Fork-shred pork, discarding any fat and bones.
Return shredded meat and onions to crockpot.
Dump a bottle of your favorite barbeque sauce over it and crock an hour or so on low until heated thoroughly.
Serve on heated buns.
Excellent! Tried and true, many times over the last 20 years!
Posted by Myron M.

golden dumplings

sauce
1 cup water
1/2 cup sugar
1 T golden syrup
1 T butter

dumps:
1 cup SR flour
1 T butter
1 egg lightly beaten
a little milk

place sauce ingreds in pan & heat. rub butter in flour, stir in egg & make fairly stiff dough. roll into little balls and drop into boiling syrup 5-10 mins

janets thai fish cakes

tin crushed pinaple
2 T fresh corriander
285 g can tuna/salmon
2 t grated ginger
2 cloves garlic
1 T sugar
1 T lemon rind
2 t red curry paste
1 egg whisked
1 med mashed spud

place fish, coriander, gar, gin, sug, lem rind and curry paste in food processor & combine. stir thru pin, egg and spud. shape & put in fridge. heat oil & fry,

janets sauce for fish

1 1/2 T brown sugar
2 T lime juice
2 T fish sauce or 1 T ketchup manis
3 T water
2 T chopped corriander

place all ingreds in a small saucepan, except coriander. bring to boil and simmer a few mins. remove from heat, allow to cool a little then add corriander.
grill or pan-fry fish and drizzle sauce over.

janets apricot chicken

2 t oil
4 skinless chicken fillets -breast or thigh
1 pkt french onion soup
1 can apricot nectar (415ml)
1 can apricot 1/2s, drained (425g)

heat oil in large frying pan and brown chicken. add soup mix and apricot nectar. stir well. cover and simmer 10 mins, untill chook is cooked. stir in apricot 1/2s and reheat. serve with steamed rice and veggies.
can also place ingreds in casserole dish, cover and bake 1 1/4 hours untill chook cooked.

janets cold chook in curried creamed sauce

Cooked chickens

Sauce:
3 T veg oil
2 med white onions, roughly chopped
1 T curry powder
1/4 cup tom sauce
1 T apricot jam
1 T pawpaw and mango chutney
1/2 cup mayo
1/2 cup cream, lightly whipped

heat oil and onions, cook until soft.
add curry powder and cook 1 min.
remove from heat, add tom sauce and apricot jam. add chutney last, leave to cool/
when cold, fold in the mayo and lastly stir throug whipped cream.
place 1/2 this mixture on base of serving tray, arrange chook on top and then pour remainder over chook. keep refridgerated - will keep about 12 hours and chicken will remain moist

chicken patties

1 kg minced chook
2 t grated ginger
2 T sweet chilli sauce
2 T ketchup manis
1 cup breadcrumbs, dried in oven until crisp
1 T peanut oil
200g satay sauce
150ml coconut milk

combine chicken, ginger sc sauce, km, and breadcrumbs in bowl. mix well. divide mixture into 6 portions, shape into round patties, place on plate, cover and refridgerate 30 mins. heat oil in frypan, cook patties over med heat 3 mins on each side.
transfer to oven tray and bake 6 mins until cooked.

combine satay sauce and c-nut milk in a small saucepan and heat. serve chook patties drizzled with sauce and stir fried asian greens.

janets chicken and eggplant

eggplant, cut lengthwise into 4 slices
chicken, fillets or thigh fillets

mix:
1/2 cup balsamic
1-2 T brown sugar (less than 2)
1 tin whole tomatos (drain and 1/2 tomatos)
1/2 small jar capers

place chicken on slices of eggplant. pour mixture over and bake 20-30 mins'

Annas Caramelised onion and leek tart filling

filling:
60 g butter
3 leeks, white part only, sliced
400g onions, halved, sliced
1 tablespoon brown sugar
1 1/4 cups pouring cream
1 tablesppon thyme leaves
3 eggs lightly beaten
150g gruyere cheese, finely chopped

melt butter in pan, add onions and leeks and cook over low heat 20 mins
add brown sugar and thyme, increase heat and cook another 5-10 min, don't burn.
when its nice and soft, remove from heat and allow to cool.
combine cream, beaten eggs, cheese and onion mix. mix well and season. pour into preparted pastry cases (? try mini) and cook 200C for 30-40 mins untill golden brown

black olive salsa (to serve with salmon steak)

1 cup kalamata olives, pipped, chopped
2 spring onions, sliced
2 tablesppons basil
1 tablespoon olive oil
1 teaspoon red wine vinegar

toss together and serve with baked, BBQd or roasted salmon filets or steak

janets med chicken

INGREDS:
1 small chicken breast or chicken thigh fillet
1/2 cup milk
1 tablespoon teriyaki sauce
1 egg
slivered almonds
sesame seeds
honey
melted butter

remove the skin form the chicken breast and pat dry. combine milk, teriyaki sauce and egg. dip the chicken into the milk mixture. drain off liquid and coat chicken in equal quantities of almonds and sesame seeds. place chicken on a baking tray and drizzle wiht equal quantities of honey and melted butter. bake in mod oven for about 25 mins or until golden and juices run clear.

Janets Honeycomb Slice

Foundation Biscut:
125g butter
3/4 cup castor sugar
1 egg
almond flavouring
1 cup self raising flour
1 cup plain flour

mix all ingreds together (can use bamix) and then press into large baking dish. spread about 1/4 inch thick
pour the following over the top of the pastry, and bake in 180 degree oven for 25-30 mins. cut while still hot.

Topping:
125g butter
125g sugar
45 g or more almond flakes
2 tablespoons milk
almond essence

melt butter, add all other ingred, boil until sugar disolves.

ROASTED SWEET POTATO MASH WITH ROSEMARY INFUSION

INGREDS:
1 generous handlful of fresh rosemary leaves.
1 cup olive oil
500g sweet potoat
sea salt flakes

Rosemary oil:
pour olive oil in to large glass var. sprip rosemary leaves from stalks and put in jar with oil. heat the oil on med in the microwave keep a close eye on it. when the oil begins to bubble, stop the micowave wnd take out the jar (will be hot). carefully stir the rosemary in the oil and reuturn to microwave for some more time. repeat until oil fragrant and slighlty green shade sometimes. set aside to cool.
preheat oven to 180 degrees c
Mash:
cut sweet potato into large chunks and toss in a small splash of olive oil. place in baking dish and sprile a little sea salt across the top. put in oven an droast until golden brown and soft. turn a couple of times.
trasfer to a large bowl and wish with rosemary oilo. pour in oil slowly, mashing all the time until smooth. you wont use all the oil, keep it for next time in cupboard sealing jar tighly.

AVACODA AND MANGO SALAD

INGREDS”
SALAD
2 large ripe avacados
2 large ripe mangos
handful of pecans
4 large cos lettuce leaves

DRESSING:
¼ cup olvie oil
2 T lime or lemon juice
1 generous t dijon
1 generous T thickened cream
sea salt flakes and cracked pepper

Slice the avas in ½ to remove the pits, then pele and cu the flesh into rough cubes. wit the mangoes, slice the flesh from either side of the stone and cut in a crisscross pattern, push outwards and cut the flesh away from the skin. combin ava, mangos and pecan ina bowl.

dresssing: combine the ingreds in a skrew top jar and shake hard. dress the salad and divide evenly among cos leaves (use leaves as serving bowls.
Variations:
crispy prosciutoo: remove the rind from 4 thin slices of prosciutto cruod and grill until really cripsy. crumbte over the salad after dressed

prawns: stir in a handful of cooked and peeled prawn cutlets prior to dressing the salad

macadamia: stir throiug some macadamias with the pecans.

welsh coddled eggs

WELSH CODDLED EGGS
Ingreds:
I leek, cleaned and finely sliced
80ml cream, plus extra
1 t freshly ground nutmeg
2 large eggs
bread for toasting
butter
cracked pepper
fine sea salt

preheat oven to 190 degrees

saute the leek in the frypan with a little butter, the cream and nutmeg (reserving ¼ for the top). while this is cooking lightly grease the two ramekin ishes with a little butter. when the leek is very soft and the cream has reduced, spoon the mix evenly into the ramekin dishes until 2/3 full. crack an egg into each dish over the leek mixture and drizzle a little extra cream on top. place the ramekins into a baking dish containing water ¾ of the way up the side of the dishes and bake in the oven until the egg whites are set and the yolks are soft. garnish with a grated nutmeg and enjoy dipping buttered toast into eggy goodness.

PUNGENT BOCCONHINI SALAD

400g cherry bocconhini
100g semi dried toms
30-50g capersw
oil preserved anchovy fillets (to taste)
handful of fresh basil leaves, torn
200g fresh rocket leaves
juice of ½ lemon
]2-3 chargrilled capsiums, cut into strips
olive oil
cracked black pepper and sea salt flakes

mix the boconchini, tomatos, capsicum strips, capers and basil leaves. make a bed of rocket leaves and spoon the bocconihini salad onto it;. season with lemon juice, a little olive oil, cracked black pepper and sea salt to taste and then lay on the anchovy fillets.

brilliantiwth rosated meat or with wood oven bread or as part of a cold spread with frittata, cured meats and olives.

Covas Tapas Mushrooms

serve on their own or on warm slabs of breat as a full entree

Ingreds
400-500g fresh button mushrooms
2-3 fresh baby chillis finely chopped or sliced
1-2 cloves of garlic very finely chopped
½ handful of fresh flat leaf parsley, chopped
olive oil
sea salt and cracked black pepper to taste
1 fresh lemon

if you can get fresh small button mushrooms, do them whole. if you can only get normal supermarket sized mushrooms cut them in half

cut the chilli into little pieces and fry in olive oil. add the garlic and fry that for about 10 sec then add the mushrooms and cook quickly until they begin to soften.
once the mushrooms are just a little undercooked. squeeze over the juice from ½ a lemon. then add the chopped parsley, S&P and and stir them through. dont cook the mushrooms too much longer.
can let the mushrooms sitt at least a few hours at room temp.
bruchetta: take wood oven bread, cut into brucetta portions and rub with garlic clove, brush with olive oil and cook in hot oven for 5 mins but mushrooms on bread, add a bit of basil and parmasan shaveings.

TIRAMISU

Ingreds:
6 eggs at room temp, seperated
pinch of salt
3 T caster sugar
2T vanilla sugar
1 ¼ cups marsala (can mix some frangellico with it)
½ cup strong expresso coffee, freshly brewed
1 cup thickened cream
300g marscarpone cheese
36 or so savoiardi biscuts (italian sponge biscuts)
150g lindt 70% dark chocolate, finely grated

1 – mix marscarpone with the vanilla sugar and half of the expresso until well combined and smooth. set aside.

2 – whicp the cream, until soft peaks form

3 – combine the remaining expresso and 250ml of the marsala together

4 – Zabagione - place the egg yolks and caster sugar inot a stainless steel or porcelain mixing bowl that will fit snugly inot the top of a 2L-3L saucepan. bring some water to the boil in the saucepan and then turn down to a simmer. pace the bowl on top of the saucepan and beat the yolks and sugar together over the heat until the colour changes to a creamy-ivory. to this add the remaining 50ml or so of the marsala and keep wisking the mixture until it thickens. set aside to cool.
in another clean bowl whisk the egg whites with the pinch of salt until the form stiff peaks. fold the egg whites gently into the cooled yolk mixture to complete.

5 – Construction
dip the savoiardi into the coffee-liquor mix and place them into a large (20cm across) dish in a single layer. if you wish to make individual deserts, put into wine glasses or simular.
sprinkle extra coffee-liquor ove rthem biscuts so that they are all generously splashed (but don't make them soggy); cover the biscuts first with some of the sarscarpone mix, followed by some zabaglinone and then some of the vanilla expresso cream. finally sprinkle an egen layer of the grated dark choclate mix over this.

now you need to layer like this until you run out of ingreds – you should get about 3 layers with recipie. so mentally divide your ingreds into thirds when you start building. fisih with a generous amount of garted dar choclate on top.

let the whole desert rest and set in the fridge for a lease 5 hours before serving.

SMOKEY SPICY BEER AND BOURBON RIBS
As for American Style ribs or por rib racks

Ingreds
3-4 whole pork rib racks (2.5 kg)
t T honey
2 T dark soy sauce
2 generous T char siu sauce (or spicy BBQ sauce)
1-2 T sweet chilli sauce
2 T tomato paste
1 T oyster sauce
2-3 cloves garlic, minced
1 fresh red chilli, finely sliuced with seeds
3-4 stalks spring onion sliced
2 t smoked paprika
2 t ground cumin
½ t ground cinimmon
2 t pepper
50 ml bourboun
250ml of your favourite beer or ale (eg coopers sparkling ale)

place all of the marinade ingreds together ina bowl expect the beer and mix well, ensuring that all of the sauces ect ombine. add the beer to the mix and stir trhough until the marinade is nice and smooth. place the rib racks in a large dish and pour over the marinade, ensuring that all the surface are evenly covered. cover the dish and let the ribs marinade overnight in the fridge (or at least 3 hours) turn them periodically an dspoon the marinade over them during this time.

take the ribs from the fridge and allow them to come to room temp. cook them on the BBQ griddle plates or in the webber with some hickory chips. generously baste them with the remaining marinade throughout the cooking time. use a med heat initially and crank it up to high towards the end so that the ribs darken and caramelise.
if you dont have a BBQ hea the over to 200 degrees C and cook the ribs for 30 mins, basting the frequently with the pan juices and marinade during this tiime and turning up the heat up toward the end.


ZUC CHINI FRITTI

Ingreds::
2 zucchini
½ cup of milk
1 egg at room temp
¼ to 1/3 cup self raising flour
70g fresh grated parmasan
finely ground black pepper
sea salt flakes to taste
olive oil for frying

clean the zuccini and slice them very thinlly.
beat the milk and egg together and then slowly beat in the flour until you have a smooth batter. add more flout or liquid as ness to get about the same as a pancake batter. stir in the parmasan, xuccini and season with pepper. set the mix aside to rest for about 15 mins before cooking.
in a skillet or frypan heat a small amount of olive oil over a med heat. into the pan drop full desertspoons of the succhini batter and fry on each side until golden brown. transfer to absorbant paper and drain and serve them warm with a litte extra grated parmesan and a light sprinkle of sea salt flakes.

Chunky Macadamia, Maple and While Choclate Cookies

from Nourishment – Luke Johnsoton

Ingred:
1 generous cup raw macadamia nuts, roughly chopped
200g white chocolate chips
250g butter at room temp
¾ cup light brown sugar
1/3 cup white sugar
1 tsp vanilla extract
½ tsp almond essence
3 cups plain flour
1 tsp bicarb soda (baking powder_
pinch salt

preheat oven to 175 degrees

chop the nuts and chocloate into roughly even sized bits but be sure to leave them chunky

cream the butter and sugars by mashin gthem together with a fork until yo u get a smotth, fluffy mixture. add in the eggs, maple syrup & essence beating them through well. sift & beat through the flour, salt and bicarb soda in stages until evenly combined. finally fold in the chopped nuts and chocolate into the cookie dough.

with mois t hands, break off blobs of the cookie dough and shape them into balls before placing them about 15cm apart on a well greased, non-stick baking tray. pat them all down a little and bake the cookies in batches for about 10-12 mins until they are cooked in the middle. remove from oven and leave them on a tray for 5 mins before sliding them onto a cake rack to cool

Chunky Macadamia, Maple and While Choclate Cookies

Chunky Macadamia, Maple and While Choclate Cookies

from Nourishment – Luke Johnsoton

Ingred:
1 generous cup raw macadamia nuts, roughly chopped
200g white chocolate chips
250g butter at room temp
¾ cup light brown sugar
1/3 cup white sugar
1 tsp vanilla extract
½ tsp almond essence
3 cups plain flour
1 tsp bicarb soda (baking powder_
pinch salt

preheat oven to 175 degrees

chop the nuts and chocloate into roughly even sized bits but be sure to leave them chunky

cream the butter and sugars by mashin gthem together with a fork until yo u get a smotth, fluffy mixture. add in the eggs, maple syrup & essence beating them through well. sift & beat through the flour, salt and bicarb soda in stages until evenly combined. finally fold in the chopped nuts and chocolate into the cookie dough.

with mois t hands, break off blobs of the cookie dough and shape them into balls before placing them about 15cm apart on a well greased, non-stick baking tray. pat them all down a little and bake the cookies in batches for about 10-12 mins until they are cooked in the middle. remove from oven and leave them on a tray for 5 mins before sliding them onto a cake rack to cool

Steves Prawns

Ingreds
Soy Sauce
Fish Sauce
Coriander
Garlic
Chilli
Ginger
Lemon Juice

Mix ingreds and marinade prawns
put on sticks and BBQ

variation: oyster sauce instead of soy sauce to turn down the saltiness and make it a little more sugary

Berry Tarts

From Coles

Ingreds
300 ml thickened cream
1 cup thickended custard
12 tart pastry shells
punnet strawberries
punnet blueberries
punnet rasberries

beat cream until soft peaks form, and stir into custard.
spoon into tart shells
top with berries and dust with icing sugar

Son's Tomato Salad

Ingreds
Salt
Tomato
Basil
Olive Oil
dried oregano

mix ingreds. can be served on toasted ciabatta for an entree

Elenas Calamari

Ingreds:
Frozen Squid hood
fine italian flour
S&p
chilli lime mayo
oil

cut squid into tubes or straight slices
wash and coat in flour.
shallow fry in oil in small batches.

Stephanie Alexander Salt and Pepper Squid

(from Stephanie Alexander Cook Book)

Marcus Pasta

Ingreds:
pasta
feta
chicken
pesto
tomatos
rocket

cook pasta and chicken, stir rest of ingreds through pasta.

Anthonys Olives

Ingreds:
stuffed green olives
feta
bread crumbs
1 egg, beaten

mayo
honey mustard

stuff olives with feta (remove original stuffing)
coat with egg and breadcrumbs
shallow fry and serve with mayo mixed with honey mustard

Dads Dry Peanut Chicken Curry

Ingreds:
750g chicken thighs
1 t green or black peppercorns, crushed
1/2 cup plain flour
5 T veg oil
2 T red curry paste
1 cup coconut cream
1T sugar
2T fish sauce
1/2 cup peanut butter

cut chicken into bite sized pieces
rub crushed peppercorns into meat and toss in flour
heat oil in wok and stirfry chicken pieces untill well covered and nearly cooked
remove chicken to a platter adn set aside.
pour most of the oil from the wok, add curry paste and stir fry 2 mins.
stir in coconut cream, sugar, fish sauce and peanut butter stirring well for 5 mins.
add chicken and coat iwth thick sauce
garnish with basil leaves (optional)

Sausage Rolls

Ingreds
Small tube sausage meat
finely diced onion
tom sauce
wshire sauce
vegimite
mixed herbs
2 slices bread
1 egg
puff pastry

mix all ingreds in a bowl. but 2 rows of mix on puff pastry and roll up.
bake in hot oven approx 30 mins

tomato, onion and bread bake

Ingeds:
Butter
Tin Toms
Mixed Herbs
thinly sliced onion
2 slices buttered bread

butter an oven dish and fill up with alternate layers of mashed tin toms mixed with mixed herbs, thinly sliced onions and butter bread cubes.
put in oven at same time as roast.

Yorkshire Puddings

Ingreds
(must be at room temp when mixed)
sift into a bowl:
7/8 cup plain flour
1/2 t salt

1/2 cup milk
2 eggs
1/2 cup water

sift flour and salt into a bowl. make a well in the centre, into which pour 1/2 cup milk. stir in the milk
beat eggs untill fluffy and beat into the batter.
beat batter well until large bubbles rise to the surface.
the batter can then stand for 1 hr then beat again. meat small amount butter or fat or oil in muffin tins
four in teh batter when oil v hot.
bake pudding at v high temp for 20 mins then reduce to 350 d C adn bake 10-15 mins longer.

Elenas Salmon Pasta

Ingreds
chopped garlic clove
olive oil
finely diced smoked salmon
S&P
pasta
dash of vodka

cook garlic in olive oil
add salmon
add extra olive oil, cook few mins, add vodka adn pepper, stir through pasta

chicken tacos

6 boneless skinless chicken breasts
1 jar salsa (16 0z)
1 packet taco seasoning

place ingreds in crockpot.stir.
cook high 4-6 hours or low 6-8.

week one -shopping list

PANTRY
basmatic rice
extra virgin olive oil
honey
jasmine rice
light soy
sesame oil
veg oil

GROCERY
16 small burito toritllas
1 pkt chinese 5 spice
375g dried linguine
125ml shery
120g grated cheddar
155g grated mozzarealla
1 ctn greek yogart
1 pkt ground corriander
1 pkt ground cumin
1 pkt ground tumeric
4 small round pita bread
1 pkt smoked paprika
1 ctn sour cream
100g toasted slivered almonds
1 bottle tomato passata
1 pkt whole star anise

FRUIT AND VEG
1 ripe ava
250g punnet baby egg toms
80g baby rocket leaves
100g baby spinach leaves
1 brown onion
300g butternut pumpkin
1/2 bunch celery
4 corn cobs
200g green beans
1 bunch green onions
1/2 iceberg lettuce
2 lemons
1 lime
mixed salad leaves
1 bunch chives
1 bunch corriadner
1 bunch flat leaf parsley
1 bulb garlic
ginger
1 long fresh green chilli
1 bunch mint
1 bunch rosemar

DELI
8 slices proscuitto
50g goats cheese

BUTCHER/FISH
800g large green tiger prawns
1 kg (8) chicken thigh fillets
12 (1.5h lamb cutlets)

poached chicken on lettuce and mint salad

1 tbs lemon juice
1 tbs honey
1 tbs sesame oil
1/2 tsp chinese 5 spice
1/2 cup light soy sauce
1/2 cup dry sherry
5 cm piece of ginger, peeled thinly sliced
4 whole star anise
8 (1kg) chicken thigh fillets
1/2 iceberg lettuce, finely shredded
4 green onions, trimmed, finely shredded
1 cut large mint leaves finely shredded
2 celery sticksn, thinily sliced diagonally
steamed jasmine rice, to serve

combine lemon juice, honey, ses oil, chinese 5 spice, 1 tbs soy adn 1 tbs sherry in a small bowl.
taste and season withs&P. set aside
combine ginger, star anise, remaining soy and sherry in large frying pan. add chicken and place over high heat.bring to a simmer.reduce heat and cook covered turing occasionally for 10 mins or until chicken cooked through.remove from heat and set aside 5 mins to cool slightly.
combine lettuce, green onion, mint and celery in a large bowl. drizzle with 1/2 the dressing adn gently toss to combine.
thinkly slice the chicken. place the salad among serving bowls. top with chicken and drizzle with remainign dressing. serve on steamed rice if desired.

proscuitto and pumpkin pizzas

2 tsp extra virgin olive oil
300g butternut pumpkin, peeled, seeded, thinly sliced
4 round small pita bread
1/2 cup tomato passata
1 1/2 cups coarsley grated mozzaerlla
100g baby spinach leaves
8 slices prsciutto, halved lengthwise
50g goats cheese, crumbled
fresh rosmary sprigs

preheat oven to 220 C. Heat the oil in a large frying pan over high heat. add 1/2 teh pumpkin adn cook, stirring occasionally for 2 min or untill golden brown adn almost tender.
transfer to a plate and repeat with remaining pumpkin.
place pita bread on a lage oven tray. spread each base with the passata adn sprinkle with mozzarella. top with alternating layers of spinach and pumpkin. cut the proscuitto into thirds. gently roll each piece and place on teh pizzas. sprinkle with goats cheese adn rosemary.
bake in oven for 12-15 mins until cheese melts and pizzas are golden brown. serve immed, with extra spinach leaves, if desired.

corn and cheese quesadillas with avacodo salsa

4 corn cobs, husks and silks removed
1 1/2 cups coarsley grated cheddar
4 green onions, trimmed, thinly sliced
1 tbs smoked paprika
2 tsp ground coriander
16 small burito tortillas
1 tbs veg oil
sour cream, to serve
mixed salad leaves to serve

AVA SALSA
1 ripe ava, stoned, peeled, coarsley chopped
250g punnet baby egg tomatoes, coarsley chopped
1 tbs lime juice
2 tbs finely chopped chives

cut kernels from corn cobs and cook in a med saucepan of salted boiling water for 2 mins. drain well and set aside to cool slightly
to make teh ava salsa, combien the ingreds in a med bowl, taste and season with S&P
preheat oven to 120 C combine the corn, cheese onion, paprika and coriander in a bowl. season.
head 1 tsp of oil in a med frying pan over med-high heat. place a tortilla in the pan and sprinkle over 1/8 of the corn mix
top with another tortilla. press teh filling down firmly with a spatula. cook 1-2 mins or until golden and crisp. use a spatula to turn adn cook, pressing firmly for 1 min or until crisp and cheese melts. transfer to an oven tray and warm in the oven. repeat in 7 batches.
cut each quesdila into quarters adn arrange on serving plates. top with ava salsa and dollop with sour cream.

lamb cutlets with chermoula rice

1 bunch coriander
2 tsp smoked paprika
1 tsp ground coriander
1/2 tsp ground tumeric
1 long fresh green chilli, seeded, chopped
1 brown onion, coarsely chopped
2 garlic cloves, chopped
1 tbs lemon juice
1 tbs extra v olive oil
12 (1.5 kg) lamb cutlets
1 1/2 cups basmati rice
2 1/2 cups water
200g green beans, thinly sliced
100g toasted slivered almonds
greek yoghurt, to serve

cut roots and stems from coriander and wash thoroughly, reserve 1/2 the leaves
place corriander roots, stems and 1/2 the leaves, paprika, cumin, corinander, tumeric, chilli, onion, garlic, lemon juice and oil in a food processor adn process until a smooth paste forms. season.
place lamb and 2 tbs of the chermoula paste in a large bowl adn toss to combine. set aside 5 mins
heat a large saucepan over med heat. add remaining chermoula. cook stiring 1-2 mins or until aromatic.
add rice adn stir to combine. add water adn bring to the boil. reduce heat to low adn cook, covered for 12 mins or until rice is tender adn liquid absorbed. add the beans and cover. set aside 5 mins.
meanwhile heat a char gril on high. add lamb adn cook 2-3 mins each side for medium. remove from heat and cover with foil. set aside 5 mins to rest.
add almonds adn reserved coriander leaves to the rice. gently stir with a fork.
spoon rice on serving plates. top with lamb and serve with yoghurt if desired.

Prawn rocket and chilli linguine

Prawn, rocket and chilli linguine
Serves 4
800g large green tiger prawns, peeled leaving tails intact deviened
3 garlic cloves, finely chopped
1/4 cup extra virgin olive oil
1 lemon
375g dried linguine
2 long fresh red chilli, seeded, thinly sliced
1/2 cup flat leaf parsley leaves
80g baby rocket leaves

combine prawns, garlic 1tbs of the oil in large bowl. cover with plastic wrap and set aside for 15 mins to develop the flavours
meanwhile use a zester to remove rind from the lemon (or use a peeler and cut into very thin strips) juice the lemon
cook the pasta in a large saucepan of saled boiling water until al dente. drain well
meanwhile heat a large frying pan over high heat. add the prawn mix and cook tossing occasionally for 5 mins or untill prawns change colour and curl.
add the chilli and lemon rind and cook stirring for 1 min or until aromatic.
remove from heat. add pasta parsley and rocket and drizzle over the lemon juice and remaining oil. season to taste.
gently toss until just combined. serve immediately.