CAMPERVAN CURRY

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Recipe developed for Apollo Campervans

This is a simple and delicious prawn curry that I cooked up in the Apollo Camper Van. Super tasty and delicious took cook in my kitchen on wheels! Loved it. Check out the video to see how amazing the view was! Cook it in your camper van, cook it in your kitchen, it is such a good recipe.

Prep 00:10

Cook 00:15

Serves 2

Easy

Ingredients

1 tbs neutral oil
1 x small brown onion, diced
4 x cloves garlic, crushed and chopped
3 x sprigs curry leaf, leaves only
2 tbs curry powder (I used Love my Earth Fish Masala)
1 tbs brown mustard seeds
Sea salt, to taste
1 (400ml) can coconut milk
400g peel green prawns
White rice, cooked to your liking
Coriander, to garnish

Method

Step 1. Heat a large skillet or saucepan over medium heat. Add oil and onion, cook for 2-3mins until onion begins to soften. Next add garlic and curry leaf, stir well to combine. Once fragrant, add curry powder and mustard seeds, and toast for a further 1-2mins.

Step 2. Add coconut milk and stir, incorporating all the curry powder and spices into the mix, the coconut milk should change colour and bring to a gentle simmer. Add prawns and cook until done to your liking. *note, you may need to add a little water to the mix if it becomes too thick.

Step 3. Serve curry over rice and garnish with coriander. Enjoy.

SEARED THREADFIN SALMON W/ TOMATOES & OREGANO

After a fun day of fishing on the Fitzroy River with Guided Fishing Down Under it was time to cook up our catch - I had never cooked with King Threadfin Salmon before but Nathan told me that how I had planned to cook it up would be perfect. So here we go!

Prep 00:10

Cook 00:10

Serves 4

Easy

Ingredients List

4 x fillets / portions threadfin salmon (use your favourite white fish for the BBQ)

2 tbs extra virgin olive oil

Sea salt and pepper, to season

3 large ripe heirloom tomatoes, thickly sliced

Dressing

3 tbs white wine vinegar

5 tbs extra virgin olive oil

1/4 cup parsley, finely chopped

3 sprigs oregano, leaves only, finely chopped

1 glove garlic, finely chopped

Sea salt and pepper, to taste

To serve

Fresh sprigs of oregano

3 tbs pine nuts, toasted golden

Method

Step 1. Heat a pan, or BBQ plate to high heat. Season fish well and then drizzle with olive oil. Cook fish until seared and cooked to your liking, about 2-3 mins per side*

Step 2. For the dressing, combine all the ingredients in a small bowl and set aside until ready to serve.

Step 3. To serve, place tomatoes on a large serving platter, top with cooked fish and spoon over dressing, top with fresh oregano and pinenuts. Serve to the middle of the table to share.

Notes

* Cooking times will always vary depending on the size and thickness of your fish fillets.

PAPRIKA BAKED BARRAMUNDI

RECIPE DEVELOPED FOR WOOLWORTHS TABLE

Prep 00:10

Cook 00:12

Serves 4

Easy

Ingredients

4 x skin off barramundi fillets

1 tbs Woolworths Smoked Paprika

1 tsp Woolworths Garlic Powder

2 tsp Woolworths Sea Salt

4 tbs Woolworths Extra Virgin Olive Oil

1 cup Woolworths Lemon & Herb Panko Crumbs

1/2 cup Woolworths Parmesan Cheese Block, finely grated

To Serve

Woolworths Australian Peas, blanched

Lemon Cheeks

Step 1. Preheat oven to 200C. Line a baking tray with foil, and lightly oil. Mix together the paprika, garlic powder and salt. Coat each of the fish fillets well with the paprika mix. Place fish “skin side” down onto baking tray.

Step 2. For the crust, combine oil, panko and parmesan, slightly oil each fish fillet and press the crumb mixture onto the top of each of the barramundi fillets. Cook for 10-12 mins or until to your liking.

Step 3. Serve sharing style on a bed of fresh cooked peas and lemon cheeks.

KINGFISH TOSTADA

Fresh, vibrant and ready to pair with your favourite margie - these tostadas are packed full of flavour and a summery treat to start any BBQ celebration.

Prep 00:10

Cook 00:10

Makes 8

Super Easy

Ingredients List

8 small corn tortillas

Oil for frying

Ceviche

300g sashimi grade kingfish, skinned, boned and cut into 1cm chunks

1 small avocado, cut into 1cm chunks

1 cucumber, seeds removed and finely diced

1/2 red onion, finely diced

2 Birdseye chillies, seeds removed and finely diced

3 tbsp shredded coconut, toasted

1 small handful fresh coriander leaves, finely chopped

Dressing

1 garlic clove, minced

2 tbsp olive oil

2 tbsp coconut milk

1 tbsp Altos tequila

1 tsp agave syrup

1 lime, juice only

Method

Step 1. Heat 2cm of oil in a heavy based pot or deep-edged frypan over high heat. Fry the tortillas until golden. Drain on paper towel and set aside.

Step 2. To make the dressing, whisk all of the ingredients together in a bowl and season with salt. Adjust to your liking.

Step 3. Add all of the ceviche ingredients to a bowl and pour over the dressing. Gently toss to combine.

Step 4. To serve, place generous spoonfuls of the kingfish ceviche onto each tostada and enjoy straight away.

SALT BAKED CORAL TROUT

RECIPE DEVELOPED FOR MURRAY RIVER SALT

I love love loved cooking this dish, I loved the fun involved with making the salt crust and the way the fish cooked was insane! Super moist, perfectly cooked and just spot on with a bit of the ginger shallot oil over the top at the end! So happy. Feel free to mix up the fish with your fav, but for a primo set up it has to be the coral trout! 

Prep 00:20

Cook 00:40 (this can vary depending on the size of the fish and thickness of the salt crust)

Serves 2-4 as part of a shared meal

Capable Cooks

Ingredients 
Fish
Coral Trout, gutted and cleaned, skin and scales on
2kg Murray River Sea Salt 

6 egg whites

1/2 cup water

4 lime leaves

2 stalks lemongrass 

1 bunch coriander

Ginger Shallot Oil
2 cups neutral vegetable oil

1 large (10cm) thumb ginger, peeled, julienned
8 spring onion sprigs, finely chopped

1 tsp sesame oil

Murray River Sea Salt, to taste

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Method 

Step 1. Preheat the oven to 200C and ensure your fish has been out of the fridge for 20 mins prior to cooking. In an extra large bowl, mix together the salt, egg and water. You want to combine this until you create a sand like texture with the salt. 

Step 2. On a baking tray large enough to fit your fish place down a bed of salt the thickness of your fish. Place fish on salt bed and fill the cavity with aromatics. Cover fish with remaining salt ensuring a seal around the body of the fish. The head and the tail can be poking out. 

Step 3. Bake in oven for 40 mins* or until a metal skewer inserted into the the flesh comes out hot.
Step 4. While the fish is cooking, make the ginger shallot oil by heating oil in a medium saucepan to 110-120C. Place ginger and shallot into a heatproof bowl and carefully pour over hot oil. It will sizzle and pop so be careful. Stir well. Allow to sit and cool slightly before serving (can be saved in jars in fridge up to a week). 

Step 5. Once fish is cooked, remove from the oven and allow to rest or until salt is cool enough to handle. Remove the salt by cracking with he back of a spoon and peeling aside, carefully remove fish from salt to a serving dish. Peel back skin and drizzle with ginger shallot oil. Enjoy

Notes: 

* Cooking time may vary depending on the thickness of the salt crust and the size of the fish. 

MORE GREAT SEAFOOD RECIPES

Crispy Light Australian Hoki Sandwich

Recipe developed for Birds Eye Deli

This light and crispy fish sandwich is a bit of a classic made easy and the perfect option for a fun dinner for the family or a great weekend lunch in the sun. The easy bake crispy hoki fillets make the perfect filling for this fish sandwich. 

Prep 00:10

Cook 00:15

Serves 2

Easy

Ingredients 
1 packet Birds Eye Australian Hoki, cooked as per packet instructions 

Quick Pickle
1 large cucumber, thinly sliced

1/4 cup rice wine vinegar

1 tsp sugar

1 tsp salt
1 tsp chili flakes

Dill Mayo
1/2 cup whole egg mayonnaise

1 lemon, zested

1/4 cup dill, finely chopped

1 small eschallot, very finely diced

Serve
1 unsliced loaf white bread, cut into four, 4cm thick slices 

1/4 head iceberg lettuce, finely shaved
2 slices burger cheese

Method

Step 1. Start by assembling the quick pickle. Combine all ingredients in a small bow, stirring well to dissolve the sugar and salt. Cover and place in the fridge until ready to serve. 

Step 2. Make the dill mayo by combining all ingredients in a small bowl, whisking well to mix thoroughly, cover and place in the fridge until ready to serve. 

Step 3. Assemble the sandwich starting with a good dollop of dill mayo, shaved lettuce, good helping of pickled cucumbers, topped with a slice of cheese, hot crispy Australian Hoki fillet, and top with a final slice of thick cut white bread and enjoy. 

WHITE FISH, LEMON BUTTER SAUCE

A fast fish dish for an easy midweek dinner. Serve this with some crusty bread and a crisp white wine for simple luxury.

Prep 00:10

Cook 00:10

Serves 1-2

Super Easy 

Ingredients 

1 John Dory fillet or similar white fish

1 tbs plain flour

50g cold, unsalted butter

1 lemon 

1/2 cup frozen peas  

Method

Step 1. Blanch the peas briefly in boiling water. Drain and set aside to serve. 

Step 2. Dust the fish lightly with flour and season with salt. Cook for 1-2 minutes on each side in a hot pan with olive oil. Place the fish on a warm serving plate and scatter the peas around.

Step 3. Return the pan to a low heat, add the butter to the pan. When it is just browning and beginning to foam, squeeze the lemon into the pan and swirl to emulsify. Pour the sauce straight over the fish and peas, enjoy. 

MORE GREAT SEAFOOD RECIPES…

BEER BATTER FISH TACOS W/ JALAPEŃO TARTARE

Change up your taco game with these fresh and zingy fish tacos. Perfect for warm summer nights when you want something light, simple and full of flavour.

Prep 00:20

Cook 00:10

Easy 

Ingredients 

1L rice bran oil for frying

12 corn tortillas, warmed  

500g snapper fillet 

1 1/2 cups self-raising flour 

1 tsp smoked paprika 

1 tsp onion powder 

1/2 tsp turmeric powder

1/2 tsp chilli powder 

350ml beer 

Jalepeńo tartare 

1/2 cup sour cream 

1/2 yoghurt 

1/4 white onion, finely diced 

2 Tbsp pickled jalapeno peppers, finely chopped 

1 Tbsp pickle juice 

2 Tbsp dill, finely chopped

2 Tbsp coriander leaves, finely chopped 

1/4 tsp salt 

To Serve

1/4 iceburg lettuce, shredded 

Lemon wedges 

Extra dill and coriander for garnish 

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Method

Step 1. Place the flour and spices in a mixing bowl and whisk together to combine. Add the beer and whisk until smooth. Set aside to rest for 20 minutes.

Step 2. To make the sauce, mix together all of the ingredients in a bowl and refrigerate until you’re ready to serve. 

Step 3. Cut the fish into finger sized strips and heat the oil 190C or until a wooden spoon sizzles gently when dipped into the oil.

Step 4. Dip the fish in the batter, let the excess drip off and gently place into the hot oil. Fry for 2-3 minutes or until golden and crisp. Drain on paper towel and season with salt.

Step 5. Serve with warm corn tortillas, the jalapeno tartare sauce, shredded lettuce, lemon wedges and extra fresh herbs.

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PRAWN, BEAN & HERB SALAD

Fresh, easy and balanced; this salad is perfect on its own or as an addition to your summer lunch.

Prep 00:20

Cook N/A

Serves 4 (great as a side salad) 

Easy

1 cup (140g) pearl couscous

150g each green beans and 150g sugar snap peas, trimmed

1/4 bunch each coriander, parsley, mint and dill plus extra to garnish

4 Tbsp olive oil

2 Tbsp red wine vinegar

16 cooked prawns, peeled

4 eggs, soft-boiled and halved

1/3 cup (50g) hazelnuts, toasted, chopped

2 Tbsp baby capers

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Method 

Step 1. Bring a saucepan of salted water to the boil, add couscous and cook according to packet instructions. Pour into a sieve and cool under cold running water. Place in a bowl.

Step 2. Bring another saucepan of salted water to the boil and blanch the green beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain.

Step 4. To serve, add the herbs, olive oil and red wine vinegar to the couscous and stir through. Toss through the beans and sugar snap peas. Season with salt and pepper. Place on a large platter, top with the prawns and eggs and scatter with hazelnuts and capers. Drizzle some more olive oil over the top. Garnish with extra herbs and black pepper.

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MORE SALAD…

RISONI W/ SNAPPER, TOMATO & FENNEL

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1/3 cup (80ml) olive oil

1 baby fennel bulb, thinly sliced

2 garlic cloves, thinly sliced

1 1/4 cup (250g) risoni pasta

400g can chopped tomatoes

500ml vegetable stock

Finely grated zest of 1 lemon & juice of 1/2

4 small fillets snapper (about 600g in total), pin boned

3/4 cup (90g) pitted green olives, roughly chopped

3/4 cup parsley & basil leaves, roughly chopped, plus extra leaves to serve

PUTTING IT ALL TOGETHER: 

Heat 2 tbs oil in a large non-stick frying pan over medium heat. Add fennel and garlic and cook, stirring regularly, for 4 minutes or until softened.

Add risoni, tomatoes, stock, half the lemon zest and 3/4 cup (180ml) water and season. Bring to the boil, then reduce to a simmer and cook, stirring regularly to ensure risoni doesn’t stick to base of pan, for 8 minutes. Season fish fillets all over and place on top of risoni, cover and cook for 4-6 minutes until just cooked.

Meanwhile, mix together olives, parsley, basil, lemon juice and remaining zest, season and stir to combine.

Scatter olive mixture over risoni to serve.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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PASTA FASTA!

HOT SMOKED SALMON & POTATO SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

750g baby potatoes

3/4 cup (180g) sour cream

200g baby rocket leaves

1/4 cup (70g) horseradish cream

Finely grated zest of 1 lemon & juice of 1/2

200g sugar-snap peas, trimmed

3 eggs

2 pieces hot-smoked salmon (300g in total), skin removed, roughly flaked

Extra virgin olive & dill, to serve

PUTTING IT ALL TOGETHER: 

In a saucepan, cover potatoes with cold salted water, bring to the boil and cook for 20 minutes or until tender. Drain, set aside to cool, then thickly slice.

To make green horseradish cream, blitz sour cream, half the rocket, horseradish cream and lemon zest and juice in a blender until smooth. Season, place in a bowl, cover and refrigerate until needed.

Blanch sugar-snaps for 1 minute in a saucepan of boiling salted water, then, with a slotted spoon, transfer to iced water to stop cooking. Drain and halve.

In the same water, cook eggs for 10 minutes, then drain and plunge into iced water to chill. Peel and finely chop.

Place potato and half the horseradish cream in a bowl, season and toss to coat. Top with sugar snaps, egg, salmon and remaining rocket. Drizzle with olive oil and scatter with dill. Serve with remaining green horseradish cream alongside.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SALADS!

MAPLE GLAZED SALMON

It really doesn’t get any easier, or more impressive than this. 

Prep 00:15

Cook 00:25

Servings 5-8 as a part of shared meal

Easy

800g piece salmon, skin on, pin boned

Glaze: 

4 tbs maple syrup

2 tbs wholegrain (seeded) mustard

4 tbs soy sauce

1 tbs olive oil

Sea salt, to taste

To serve: 

1 lemon, cut in wedges

Step 1. Combine maple syrup, mustard, soy sauce in a medium mixing bowl. Place salmon on baking paper lined grilling pan, turning to coat with glaze mix. Leave to marinade skin side down for 15mins. 

Step 2. Heat Weber BBQ up for indirect cooking over a medium high heat (approx. 220C)*. Cook salmon on grilling pan for 20-25mins or until cooked to your liking. Set aside to rest for 5 minutes. Serve with your choice of sides. 

Recipe notes and tips: 

* This recipe can also be cooked in the oven. Preheat to 220C and place salmon on baking tray and cook on the highest shelf in the oven for 20-25mins or until cooked to your liking. 

FISH PIE

RECIPE FROM COOKED LIVE ON MY FACEBOOK PAGE HERE…

SERVES: 4

PREP 00:25

COOK 00:20

EASY

WHAT'S IN IT?

2 tbs Cobram Estate Extra Virgin Olive Oil

1 leek, washed well and finely sliced

2 cloves garlic, crushed 

1 stick celery, finely sliced

1 bay leaf

Sea salt and pepper, to taste

1/2 cup white wine

80g butter

1/2 cup flour

2 cups milk

2 cups fish stock

1/4 cup dill fronds, finely chopped

1/4 cup parsley, finely chopped

Zest, 1 lemon

5 whole green prawns, peeled*, deveined, cut in half

300g snapper fillets, cut into 3cm pieces (you can use any firm white flesh fish) 

1 1/2 cups frozen peas

1-2 sheet puff pastry (enough to cover your pie dish)

1 egg, beaten

PUTTING IT ALL TOGETHER: 

Step 1. Preheat oven to 175C. Warm fish stock in a small pot over low heat. Heat a large saucepan over medium high heat and saute leek, garlic, celery and bay leaf in olive oil until leek softens and all becomes aromatic. Season well with salt and pepper and deglaze with white wine. Cook until wine has almost evaporated. 

Step 2. Remove the bay leaf, melt butter and slowly add in flour and stir well to combine, cook flour out for 2-3mins over low heat. Slowly begin adding milk to butter and flour mix stirring well so there are no lumps, when all milk is added ladle in fish stock continuing to stir until sauce thickens. 

Step 3. Add herbs, lemon zest, seafood and frozen peas and gently stir through sauce. Once combined, pour into your pie dish and cover with puff pastry, brushing with egg wash and pushing down around edges of dish with fork. 

Step 4. Bake for 15-20mins or until pastry is puffed and golden brown. 

Recipe notes and tips: 

* While pie is resting my fav thing to do is bake another sheet of puff pasty so you have extra crunchy goodness!

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MORE GREAT SEAFOOD RECIPES HERE…

FISH TACOS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1/3 cup (80ml) extra virgin olive oil

5 Roma tomatoes, halved

2-3 jalapeño chillies, halved

1 small white onion, sliced into 1cm-thick rings

1 garlic clove, crushed

¾ bunch coriander, leaves picked, stalks finely chopped, plus extra to serve

Juice & finely grated zest of 1 lime, plus wedges to serve

1 tbs Cajun spice mix

1 tsp brown sugar

600g monkfish (or other firm white fish), cut into 10cm pieces

4 soft small tortillas, warmed

Sliced avocado, thinly sliced red cabbage & sour cream, to serve

PUTTING IT ALL TOGETHER: 

For charred tomato salsa, heat a chargrill pan or barbecue to medium-high heat.

Combine half the oil, tomato, jalapeño and onion in a bowl, season and toss to coat. Grill mixture, turning once, for 5-7 minutes until charred. Set aside on a plate to cool, then transfer to a food processor, add garlic, coriander leaves and stalks and lime juice, season well and pulse until coarsely chopped. Place in a bowl and set aside.

Combine Cajun spice, sugar and lime zest in a bowl, season, add fish and turn to coat. Grill, turning once, for 3-4 minutes until just cooked. Place on a plate, loosely cover with foil and rest for 2 minutes.

Place fish in tortillas over avocado, cabbage, sour cream, extra coriander and charred tomato salsa.

Serve with lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WHAT YOU TACO-ING ABOUT…

MAPLE GLAZED SALMON & GREENS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 tbs maple syrup

1 tbs wholegrain mustard

1 tbs tamari sauce

400g piece skinless salmon, pin-boned

½ tsp each black & white sesame seeds, mixed, plus extra to serve

1 bunch asparagus, trimmed

1 bunch broccolini, trimmed, thicker stems cut in half lengthways

2 tbs avocado oil (or extra virgin olive oil)

Juice of ½ lemon, remaining cut into wedges, to serve

1½ cups coriander & mint leaves

Mixed salad leaves & sauerkraut (optional), to serve

PUTTING IT ALL TOGETHER: 

Combine maple syrup, half the mustard and half the tamari sauce in a wide shallow bowl. Add salmon and turn to coat. Set aside to marinate for 15 minutes.

Preheat oven grill to high. Place salmon on a lightly greased baking tray and scatter with half the sesame seeds. Place asparagus, broccolini, ½ tbs oil and remaining sesame seeds in a bowl, season and toss to coat. Place on tray around salmon and grill for 6-8 minutes on highest shelf, turning vegetables once, until fish is lightly glazed and medium rare and vegetables are just tender. Set aside to rest for 5 minutes, then roughly flake salmon.

To make a dressing, shake remaining mustard, tamari and oil with the lemon juice in a small screw-top jar and season.

Place the coriander, mint, salad leaves, broccolini, asparagus and herbs on a serving platter, top with salmon and drizzle with dressing. Serve with sauerkraut (if using).

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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HERE FISHY FISHY FISHY….

EASY KETO OMELETTE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

8 eggs

¾ cup (180ml) pure cream (or water)

1 cup mixed herbs, chopped (we used chives and parsley), plus extra to serve

1½ tbs ghee

3 spring onions, finely chopped, plus extra thinly sliced to serve

2 zucchini, cut into rounds

1 garlic, crushed

¾ cup frozen peas

2 cups leafy greens, such as baby spinach or chopped silverbeet

12 medium cooked wild prawns, peeled and cleaned

1 avocado, cut into wedges

Thinly sliced green chilli & lime wedges, to serve

PUTTING IT ALL TOGETHER: 

Set an oven grill to medium-high. Lightly whisk eggs, cream (or water) and herbs together in a bowl and season.

Heat ghee in a 22cm ovenproof frying pan over medium heat. Add spring onion and zucchini and cook, tossing regularly, for 2 minutes. Add garlic and peas, stir to combine and cook for a further minute, then add spinach and cook for a minute more until just wilted.

Pour in egg mixture. As it begins to set at the edges, use a spatula to draw the cooked egg towards the centre (without breaking it up), allowing the uncooked egg to run towards the edges. Cook for 2-3 minutes until base and sides are starting to firm up, then place under the preheated grill and cook for a further 3-4 minutes until puffed and firm

Top omelette with prawns, avocado, chilli and extra herbs and spring onion and serve with lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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EGGS, SO HEALTHY, SO FILLING

CAJUN DIRTY RICE W/ BLACKENED SALMON

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

¼ cup (60ml) olive oil

2 tsp brown sugar

2 tsp smoked paprika

1½ tbs Cajun spice mix

800g piece salmon, skin removed, pin-bones removed

1 lemon, halved

2 chorizos (about 250g), thinly sliced

1 large onion, finely chopped

2 cobs sweetcorn, husks removed, kernels sliced off with a sharp knife

2 bay leaves

2 cups (360g) long-grain rice

1 cup flat-leaf parsley, coarsely chopped, plus extra to serve

1 cup mint, coarsely chopped, plus extra to serve

150g grape tomatoes

120g can black beans, drained and rinsed

2 spring onions, finely chopped, plus extra to serve

Green chilli (optional), to serve

PUTTING IT ALL TOGETHER: 

Combine 2 tbs oil, sugar, smoked paprika, half the spice mix and 2 tsp salt flakes on a large plate. Add salmon and turn to coat all over. Set aside for 10 minutes. Heat a large frying pan to medium-high heat and cook salmon for 4 minutes or until charred, then turn and cook 2 minutes more for mediumrare or until cooked to your liking. In the same pan cook lemon halves cut-side down for 1 minute or until charred. Set aside.

For dirty rice, heat remaining 1 tbs oil in a heavy-based saucepan over medium heat. Add chorizo and fry for 3 minutes or until browned on both sides. With a slotted spoon, transfer to a plate. In same pan, fry onion and corn kernels in cooking juices for 5 minutes or until softened. Add remaining Cajun spice and cook for a minute. Add rice, stir well to coat in onion mixture, and cook for a further 1-2 minutes until lightly toasted. Add bay leaves and 3 cups (750ml) water, bring to the boil, then reduce to low, cover and cook for 12 minutes. Remove from heat and, without uncovering, leave to steam for 10 minutes. Uncover, fluff up with a fork and fold in chorizo and half the herbs.

Meanwhile, for a salsa, mix tomatoes, black beans, spring onion, remaining herbs and juice from half the charred lemon in a bowl and season.

Place rice on a platter, top with salmon, scatter with salsa, chilli and extra herbs and squeeze remaining charred lemon over.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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RICE IS THE BEST SIDE? NO?

GREEN RICE W/ PRAWNS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

3 green bullhorn peppers (substitute green capsicum), halved, seeded

2 jalapeño chillies, halved lengthways, seeds removed

1/3 cup (80ml) olive oil

2 spring onions, finely chopped

2 garlic cloves, crushed

½ bunch coriander, roots attached, leaves and roots roughly chopped, plus extra leaves to serve

1 tsp ground cumin

1 tsp ground coriander

1½ cups (270g) long-grain white rice, rinsed

2 cups (500ml) chicken stock

1 (around 120g) cured chorizo, thinly sliced

1 sweetcorn cob, husk and silks removed, kernels removed with a sharp knife

400g uncooked prawns, peeled, halved

Juice of 1 lime, plus wedges to serve

TO SERVE

Sliced cucumber

Coriander

PUTTING IT ALL TOGETHER: 

Heat oven grill to high. Place peppers and chillies on a baking tray, drizzle with 1 tbs oil, season and place under grill for 15 minutes or until charred and tender, turning halfway through grilling. Cover with foil and leave to steam for 10 minutes, then peel. Place peppers, jalapeños, spring onion, garlic, coriander and spices in a food processor, season and whizz until finely chopped.

Heat 2 tbs oil in a wide saucepan over medium heat, add rice and cook, stirring constantly, for 1 minute or until rice is lightly toasted. Stir in green mixture and 1 tsp salt flakes, then add stock. Bring to the boil, then reduce to a low simmer, cover and cook for 12 minutes. Remove from heat, stand without uncovering for 12 minutes to steam, then uncover and fluff up with a fork.

Meanwhile, heat remaining 1 tbs oil in a frying pan over medium-high heat and fry chorizo, stirring regularly, for 3 minutes or until browned on both sides. Add corn, cook for 2 minutes, then add prawns and cook for 2-3 minutes until just cooked. Stir in lime juice, then remove from heat.

Divide rice among bowls, top with chorizo and prawn mixture, cucumber and coriander leaves and squeeze lime over.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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