HAWKESBURY INDEPENDENT IND 173 October 2024 | Page 18

What ’ s cooking ?

WITH CON FROM RICHMOND FRUIT MARKET

CHILLI , CORIANDER & LIME BBQ PRAWNS

Prep 20 mins + marinating time | Cook 3 - 4 mins | Serves 4 as a starter or 2 as a light meal

16 extra-large green king prawns sliced chilli , extra virgin olive oil and lime wedges , to serve Chilli , coriander & lime marinade : 1 long red chilli , deseeded and finely chopped 1 small red chilli , deseeded and finely chopped ½ cup coriander leaves , finely chopped 2 garlic cloves , crushed 2 tbs lime juice 1 / 3 cup extra virgin olive oil

STEP 1 To make the chilli , coriander & lime marinade , combine all ingredients in a bowl . Season with sea salt and pepper . Stir to combine . STEP 2 Cut heads off the prawns . Place prawns shell side-down onto a board and split lengthways to butterfly open ( without cutting through the shell ). Devein prawns and arrange flesh-side up in a large ceramic shallow dish . Spoon marinade over prawn flesh . Cover and

BERRY & RICOTTA TIRAMISU PUDDING

Prep 30 mins + chilling time | Serves 6-8

1 ⁄ 2 cup thick Greek-style yoghurt 125g mascarpone 400g ricotta cheese 1 ⁄ 3 cup icing sugar + 1 tbs extra 2 tsp vanilla extract 1 cup strong black espresso coffee 1 ⁄ 4 cup Tia Maria liqueur ( or similar ) 14 sponge finger biscuits 30g bar flaked chocolate 300g blueberries 250g strawberries , hulled and quartered lengthways

chill for 15 minutes ( or longer if time permits ). STEP 3 Heat a barbecue grill ( on a barbecue with a hood ) over medium heat . Place prawns shell-side down onto the barbecue . Cover and barbecue prawns , without turning , for 3-4 minutes or until the flesh is just cooked through . Arrange prawns on a serving platter . Sprinkle with extra coriander leaves and sliced chilli , drizzle with extra virgin olive oil and serve with lime wedges .

STEP 1 Place yoghurt , mascarpone , ricotta , 1 ⁄ 3 cup icing sugar and vanilla in a bowl . Beat until very smooth . STEP 2 Combine coffee , 1 tbs icing sugar and liqueur in a shallow dish . Dip each sponge finger into the coffee mixture for about 5 seconds each side and use to line the base of a shallow 8-cup ( base about 26cm x 17cm ) ceramic or glass dish . Sprinkle with flaked chocolate . Top with ricotta mixture and smooth top . Sprinkle with berries , cover and chill for 5 hours or overnight . Spoon into serving bowls and serve .

The Living Room Soup Kitchen

MIXED MUSHROOM & CRISPY SAGE GNOCCHI

Prep 20 mins | Cook 20 mins | Serves 4

500g fresh potato gnocchi 2 tbs olive oil 1 small bunch sage , leaves removed 1 small brown onion , finely chopped 350g mixed mushrooms *, slice larger mushrooms 2 garlic cloves , finely chopped ¼ tsp dried chilli flakes 1 / 2 cup dry white wine Grated parmesan , leafy green salad and lemon wedges , to serve * We used a mix of button , Shiitake , Swiss Brown buttons and King Brown mushroom varieties .

SUPER GREEN SALAD & EGG BOWLS

Prep 30 mins | Serves 4 1 cup mixed quinoa 4 free-range eggs , at room temperature 100g baby spinach leaves 2 Lebanese cucumbers , sliced 2 sticks celery , thinly sliced 2 green onions ( shallots ), trimmed and thinly sliced 2 medium just-ripe avocados , peeled , deseeded and sliced lengthways 1 / 3 cup pepitas Tarragon & yoghurt dressing : ½ cup Greek-style natural yoghurt ¼ cup mayonnaise 2 tbs lemon juice 2 tbs finely chopped fresh tarragon 1 garlic clove , finely minced

STEP 1 Cook quinoa following packet directions . Set aside to cool . STEP 2 Boil eggs in a small saucepan of simmering water for 5 minutes ( for soft boiled ). Drain , rinse in cold water and peel eggs .

in Richmond NEED YOUR HELP ! The pantry is low and we desperately need help filling it

STEP 1 Cook gnocchi following packet directions . Drain and set aside . STEP 2 Heat 1 tbs oil in a large non-stick frying pan over medium-high heat . Add sage and cook for a few minutes until crisp . Transfer to a plate lined with paper towel . Set aside . STEP 3 Add remaining 1 tbs oil and onion to pan and cook , stirring occasionally , over medium heat for 3-4 minutes until tender . Add mushrooms , garlic and chilli flakes . Cook , tossing often , for 3-4 minutes until mushrooms are hot . Add wine , cover and cook for 2 minutes . STEP 4 Increase heat to medium-high and toss through gnocchi . Season with salt and pepper to taste . Sprinkle with fried sage . Serve with grated parmesan , a leafy green salad and lemon wedges .

STEP 3 To make tarragon & yoghurt dressing , whisk all ingredients in a bowl until well combined . Season with sea salt and pepper to taste . Chill until ready to serve . STEP 4 To serve , arrange quinoa , spinach , cucumbers , celery , green onions and avocados in shallow serving bowls . Halve boiled eggs lengthways and top each bowl with an egg . Drizzle with the dressing , sprinkle with pepitas and serve .

Anything you can spare is much appreciated .

DONATIONS CAN BE DROPPED AT Amer Barber 28 East Market Street , Richmond

LONG LIFE MILK • TUNA • CUSTARD CANS OF SPAGHETTI & BAKED BEANS SPAGHETTI SAUCES • TOOTHPASTE • BISCUITS CEREALS • SANDWICH SPREADS • TIN FRUITS TINNED HAM AND SPAM

18 ISSUE 173 // OCTOBER 2024 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT