Really need to spend some time updating the blog. Been doing lots of cooking, but not lots of blogging. Have some requests also for a couple of recipes, plus a couple of friends want to know some easy easy stuff that can be made from scratch, but in a small amount of time.Saturday night saw a menu of chicken & spinich and lamb & rosemary sausage rolls (Easiest you can make), followed by some asian style starters - Prawn & Scallop dumplings, then some seafood spring rolls. Didnt get time for the special fried rice with loads of bbq pork, so made it Sunday night for work lunches.
Sunday night lashed out on a pork roast, a rolled loin roast, from Pete's meats at St Ives. They always have their meat looking so well prepared and fresh in the window. Expensive for a 2kg pork loin at $39, but it was worth it. No bone, easy to carve - about 2.5 hours on the webber.
Don't have a lot of pics for the above, as I couldn't find the camera, but will put up some recipes soon and photo them next time I make it. I did have a pic from the prawn toasts I made some time ago though. Easy as and taste great. Fresh green prawns rather than the minced versions they do at the chinese restaurants.
Prawn Toasts
- Get 12 fresh green prawns peel them leaving tails intact, cut down the back of them, devein and cut a little further but not all the way through so you can flatten them, place in a bowl with a few spoonfuls of cornflour and water to make them just wet, but not as covered as a batter.
- Get 6 slices of bread, remove the crusts and cut in half.
- Press a prawn onto each 1/2 slice of bread. The cornflour makes them stick. Slice some spring onions finely and stick them onto the cornflour. Put on a plate in the fridge until ready to cook.
- Deep fry for a few minutes until prawns are cooked, and bread is browned.
- Serve with some sauce (sweet chilli, garlic, soy, fish sauce mixed).
