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    Recipes — pan cooked

    Hominy with Blistered Padron Peppers and Seared Scallops

    With so many excellent textures and flavors in this soup-like dish, it's hearty enough to be served as an entrée and it goes well as an accompaniment to pork or served with warm tortillas.

    Prep Time

        •    Prep time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    12 sea scallops
        •    2 tbsps lime juice
        •    1 1/4 cup hominy
        •    2 shallots, minced
        •    1 tbsp minced chives
        •    3 tbsps unsalted butter
        •    1 tbsp fresh lemon juice
        •    12-16 small Padron peppers
        •    2 cups low-sodium chicken stock
        •    3 ounces red cabbage, thinly sliced
        •    1 red bell pepper, sliced into 2 inch pieces

    Method

    1. In a heavy bottomed saucepan over medium heat, add the butter and shallots to the pan, stirring until translucent and glossy. Add the hominy and red bell pepper, and toss to coat in oil. Season with a couple pinches of salt and add the chicken stock. Bring mixture to a simmer and cook until hominy has become tender, about 15 minutes. Remove from heat, stir in lime juice, and add sliced cabbage to slightly wilt down. Adjust for seasonings if necessary. Keep warm and set aside.

    2. In a medium sauté pan over high heat, heat the oil in the pan. Season the scallops with kosher salt and sear for about 3 minutes on the first side, flip, and sear another minute more on the second side. Remove the scallops from the pan and reserve warm on the side. Discard the scallops cooking oil and drizzle in the extra virgin olive oil. When the oil is hot, toss in the Padron peppers and season with salt. Cook until the skin of the peppers blisters and chars, about 3 minutes.

    3. Spoon a scoop of the hominy mixture and broth into the bottom of each serving bowl, add a few scallops, and top with 3-4 Padron peppers. To serve, season with flaky sea salt, minced chives and a squeeze of lemon juice.



    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/hominy-with-blistered-padron-peppers-and-seared-scallops

    Silverbeet, Lentil and Fetta Salad with Barramundi

    Crispy barramundi on top of a delicious silverbeet, lentil and fetta salad is all sorts of yum in our book!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tsp fennel seeds
        •    4 barramundi fillets
        •    100g fetta, crumbled
        •    1/4 cup (60ml) olive oil
        •    2 lemons, zested, juiced
        •    1 red onion, thinly sliced
        •    1 tbsp coarsely chopped dill
        •    400g can lentils, rinsed, drained
        •    250g cooked baby beetroot, cut into quarters
        •    1/3 cup (35g) walnuts, toasted, coarsely chopped

    Method

    1. Place the barramundi, dill, fennel seeds, half the oil, half the lemon juice and half the lemon zest in a large bowl. Season. Toss to combine.
    2. Combine the silverbeet, beetroot, lentils, onion, fetta, walnut and remaining lemon zest in a large bowl. Drizzle with the remaining oil and remaining lemon juice. Season. Gently toss to combine.
    3. Heat a large frying pan over medium-high heat. Add the barramundi and cook for 2-3 mins each side or until golden brown and the flesh flakes easily when gently tested with a fork. Transfer to a plate.
    4. Divide the silverbeet mixture and barramundi among serving plates.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/silverbeet-lentil-fetta-salad-barramundi-recipe/96jpguua

    Wok-fried Duck & Oyster Sauce

    Tender duck breasts with the simplest Chinese accompaniment - bok choi and oyster sauce. Just four ingredients needed.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 8-10

    Ingredients

        •    4 duck breasts
        •    2 tbsps vegetable oil
        •    150ml bottle oyster sauce
        •    4 bok choi, quartered lengthways

    Method

    1. Score the skin of the duck, place them skin-side down in a cold heavy-based frying pan. Turn the heat to high and let the duck slowly warm; this will render the fat from the skin, so you get a better texture and flavour, about 10 mins.
    2. Meanwhile, bring a pot of water to the boil and add a dash of the oyster sauce to it. Boil the bok choi for 2 mins until wilted, drain and set aside. Reduce the heat under the duck, cook for a few more mins, then remove from the pan. When cool enough to handle slice the duck thinly.
    3. Pour 1 tbsp of the fat from the duck into a wok with the oil and place over a high heat. Throw the duck in to the hot fat and let it cook for 3 mins until coloured. Add the bok choi and oyster sauce, stir well, simmer for 2 mins and serve.



    This great family recipe is thanks to BBC goodfood Recipes at https://www.bbcgoodfood.com/recipes/wok-fried-duck-oyster-sauce

    Garlic and Cumin Butter Prawns

    Make the most of juicy king prawns by slathering in this buttery garlicky sauce – a light, punchy dinner idea ready in 20 minutes.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 2

    Ingredients

        •    1 1/2 cumin seeds
        •    100g unsalted butter
        •    a squeeze lemon juice
        •    12 whole raw king prawns
        •    4 garlic cloves, finely chopped
        •    crusty bread to serve (Optional)
        •    a small handful flat-leaf parsley, chopped

    Method

    1. Shell the prawns, leaving the little end tail in place. Butterfly the prawns by gently running a sharp knife along the back of the prawns so that they open up and remove the black vein.
    2. Heat the butter in a large frying pan. Lightly crush the cumin seeds with a pestle and mortar and add to the pan with the garlic. Fry for 1 minute before tossing in the prawns and cooking for 2-3 minutes until they’ve turned pink. Stir through the parsley and a good squeeze of lemon juice, and serve with crusty bread, if you like.



    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/quick-and-easy/garlic-and-cumin-butter-prawns/

    Smoky Pork & Black Bean Tacos

    Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2

    Ingredients

        •    8 taco shells
        •    300ml passata
        •    2 tsps vegetable oil
        •    1/2 red onion, chopped
        •    5 tbsps barbecue sauce
        •    500g pack lean pork mince
        •    400g can black bean, drained
        •    small bunch coriander, chopped
        •    soured cream, to serve (Optional)
        •    1 ripe avocado, peeled and sliced
        •    1/2 iceberg lettuce, finely shredded
        •    2 tsps each smoked paprika and ground cumin

    Method

    1. Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
    2. Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
    3. Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/smoky-pork-black-bean-tacos