WITH CON FROM RICHMOND FRUIT MARKET
Celebrating 40 yrs Est. 1984
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What’ s cooking?
WITH CON FROM RICHMOND FRUIT MARKET
CHILLI, LIME & PEANUT SALAD WITH
Prep 25 mins | Cook 5 mins | Serves 4
BBQ PRAWNS You’ ll need 12 bamboo skewers for this recipe.
12 large green king prawns Olive oil cooking spray 2 Lebanese cucumbers, chopped 2 carrots, shredded 2 cups finely shredded Chinese cabbage 2 green onions( shallots), trimmed and shredded 1 cup coriander leaves ½ cup small mint leaves 2 small red chillies, deseeded and thinly sliced ½ cup roasted unsalted peanuts, chopped
1 cup snow pea tendrils * or snow pea sprouts( optional) Grilled lime halves, to serve Lime dressing: 100ml lime juice 1 tbs fish sauce 1 tbs peanut oil 1 long red chilli, deseeded and thinly sliced 2 tsp salt reduced soy sauce 1 tbs caster sugar * snow pea tendrils are delicate leafy leaves from the snow pea plant available from some greengrocers.
Step 1 Soak 12 bamboo skewers in cold water for 10 minutes. Thread prawns lengthways onto skewers. Spray with oil. Step 2 Meanwhile, to make dressing, combine all ingredients in a bowl and whisk until sugar dissolves. Set aside. Step 3 Arrange cucumbers, carrots, cabbage, green onions, coriander, mint, chillies, peanuts and snow pea tendrils on a serving platter. Step 4 Preheat a char-grill or barbecue plate on medium-high. Char-grill or barbecue prawns, turning once, for 4-5 minutes until just cooked through. Drizzle salad with dressing. Serve with prawns and grilled lime and / or finger limes.
Celebrating 40 yrs Est. 1984
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POTATO AND SWEETCORN CROQUETTES
450g brushed potatoes, peeled and chopped 1 sweetcorn cob, husks and silks removed ⅓ cup flat-leaf parsley leaves, finely chopped 100g sliced leg ham, finely diced 2 free-range eggs + 1 egg yolk ¼ cup plain flour + ⅓ cup extra for coating croquettes 2 cups Panko * breadcrumbs Rice bran oil, for deep frying Mixed salad, lime wedges & mayonnaise, to serve * Panko breadcrumbs are Japanese-style crisp dried breadcrumbs available from the Asian section in most supermarkets.
PINEAPPLE & MANGO POPS
Prep 20 mins | Makes 8 You can use any paddle-pop moulds or plastic disposable cups for these pops.
Prep 40 mins | Cook 25 mins | Makes 12
Step 1 Boil potatoes in a saucepan of boiling water for 10-12 minutes or until very tender. Drain and return potatoes to pan, roughly mash overheat for 30 seconds or until potatoes are dry. Remove from heat and mash until smooth. Transfer to a heatproof bowl and refrigerate until cold. Step 2 Place sweetcorn into a shallow microwave-safe dish. Microwave on high for 3 minutes. Uncover and set aside to cool. Slice off kernels. Add corn, parsley, ham, 1 egg yolk and flour to potatoes. Season with salt and pepper. Mix to combine. Using about ¼ cup mixture per croquette, form mixture into 12 croquettes. Step 3 Place extra flour onto a plate and season with salt and pepper. Beat remaining egg and egg white in a shallow dish. Place breadcrumbs onto
1 ⁄ 2 pineapple, peeled and chopped 1 ripe mango, peeled and flesh diced 1 ⁄ 2 cup thick natural yoghurt
Step 1 Place pineapple, mango and yoghurt into a blender. Blend until smooth. Step 2 Pour mixture into 8 x 1 ⁄ 3 cup paddle-pop moulds. Freeze for 5 hours or overnight until firm. Remove from moulds to serve.
a plate. Lightly coat each croquette in flour( dust off excess), dip in egg and evenly coat in breadcrumbs. Place onto a tray lined with baking paper. Cover and refrigerate for 30 minutes. Step 4 Heat oil in a deep-frying pan or deep fryer. Fry croquettes, in batches, until golden. Drain on paper towel. Serve with green salad, lemon wedges and mayonnaise.
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18 ISSUE 176 // DECEMBER 2025 MERRY CHRISTMAS & HAPPY HOLIDAYS! theindependentmagazine. com. au THE HAWKESBURY INDEPENDENT