Fish Cakes

1 small (70g) carrot, grated finely
375g white fish fillets
1 Tbsp fish sauce
2 tsp sugar
2 tsp chopped fresh coriander leaves
1 tsp sweet paprika
1 tsp grated lime rind
2 cloves garlic, crushed
2 tsp grated fresh ginger
3 green onions, chopped
125g green beans, chopped
plain flour
cooking oil

Cucumber and mint chutney

1/3 cup white vinegar
1 Tbsp sugar
1 small 9130g) green cucumber, chopped finely
1 small (150g) red capsicum, chopped finely
1 Tbsp chopped fresh mint leaves
1 Tbsp lime juice
1 small (80g) onion, sliced

Squeeze moisture form carrot. Process fish, sauce, sugar, coriander, paprika, rind, garlic, ginger and green onions until combined. (8 seconds in the Thermomix)
Transfer mixture to bowl, add carrot and beans, mix well.
Divide mixture into 8 patties. Toss patties in flour, shake away excess flour.
Heat oil in fry pan and add patties, cook until cooked through and brown on both sides.

Cucumber and Mint Chutney.
Combine vinegar and sugar in small bowl, stir until sugar is dissolved. Add cucumber, capsicum, mint, juice and onion, mix well.

Lentil Dahl

Serves 4. Prep and cook time 40 minutes

2 Tbsp olive oil
1 large red onion, sliced thinly
2 cloves garlic, chopped finely
2 Tbsp medium - hot curry paste
1 cup dried brown lentils, rinsed and drained
3 cups vegetable stock
2 Tbsp tomato paste
250g cauliflower, cut into small florets
250g broccoli, cut into small florets
1 cup frozen peas, thawed
2 Tbsp fresh coriander leaves, coarsely chopped
Plain yoghurt and chopped coriander, extra, for serving

Heat oil in a large pan over medium heat. Add onion, garlic and curry paste, cook, stirring, for about 5 minutes or until onion softens. Add lentils, stir well to coat.

Add stock and tomato paste, bring to the boil, cover, simmer over low heat for 15 minutes.

Add cauliflower and broccoli, simmer, covered, for about 8 minutes or until vegetables are tender, adding peas for final 2 minutes. Stir in coriander, season to taste with salt and pepper.

Meanwhile, we cooked papa dams in the microwave.

Serve curry with yogurt, mango chutney, extra coriander and papa dams.

Recipe taken from May 2010 Women’s Weekly

Oriental Salad

1/2 fennel bulb sliced thinly
1/2 chinese cabbage sliced thinly
1/2 bunch mint
1/2 bunch dill
3 shallots sliced

Dressing:

1/2 tsp thyme leaves
Pepper
2 tsp honey
80 mls olive oil

To make dressing, pound thyme leaves with mortar and pestle, whisk remainder of ingredients together and add pepper to taste.

Toss all salad ingredients and dressing together and this is delicious with most fish dishes.

The last time I made this salad I didn't have mint or dill so substituted them with coriander and it tasted very nice.

Thai-style red curry pumpkin soup with prawns

Serves 4

Preparation time:15 minutes
Cooking time: 45 minute

2 Tbsp peanut oil (we used Vegetable oil)
1 brown onion,coarsely chopped
2-4 tsp red curry paste
3 cups vegetable stock
1.3 kg butternut pumpkin, peeled, seeded, coarsely chopped
2 kaffir lime leaves
1 cup coconut milk
20 green prawns, peeled, leaving tails intact
1/3 cup fresh coriander leaves
lime wedges to serve

Heat 1 Tbsp of the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the curry paste and cook, stirring for 30 seconds or until aromatic.
Stir in the stock and bring to the boil. Add the pumpkin and lime leaves. Cover and cook for 30 minutes or until the pumpkin is tender.
Transfer half the pumpkin soup to a blender and blend until smooth. Transfer the soup to a clean saucepan.
Repeat with the remaining pumpkin mixture.
Place over low heat and add the coconut milk. Stir for 2-3 minutes or until heated through.
Meanwhile, heat the remaining oil in a large fry pan over high heat.
Add the prawns and cook for 2-3 minutes each side or until they curl and change colour.
Ladle the soup into shallow bowls. Top with the prawns and coriander to serve.

Recipe by Michelle Southan, Food editor of Woolworths Australian Good Taste Magazine

Spanish Chickpea and Chorizo Soup

Serves 4

olive oil
150g chorizo sausage, finely chopped
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
2 sticks celery, finely chopped
500g fresh spinach, washed and chopped
8 fresh tomatoes, roughly chopped
1 x 410g tin cooked chickpeas, drained
1.3 litres chicken stock
sea salt and freshly ground pepper
55g pata negra, Spanish ham or prosciutto, finely chopped
extra virgin olive oil


Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery.
Turn the heat down and cook slowly for 15 minutes with a lid on and without colouring the onions. Now take the lid off, stir it around and get some colour happening. Add spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes.

At this point you can remove about a third of the mixture and puree it in a food processor or Thermomix. Put it back into the pot, give it a good stir and season to taste with salt and pepper.

Remove from the heat and stir in the pata negra or ham and 2 or 3 Tbsp good virgin olive oil.