Grilled Mexican Street Corn

Name: Grilled Mexican Street Corn
Prep time: 5 min
Cook time: 10 min
Yield: 4 People
Cuisine: Mexican
Ingredients: 4 Ears corn; 1/2 cup Mayonnaise; 1 1/2 cup Sour cream; 1/2 cup Coriander leaves (chopped); 1 cup Feta cheese (freshly grated); Red chilli powder (to taste); 1 Limes (cut into wedges, for garnish)

10 Jan

Enjoy a delightful char-grilled corn on the cob with a tangy, creamy sauce.

Course

Side Dish

Cuisine

Mexican

Prep Time

5 Minutes

Cook Time

10 Minutes

Servings

People

Ingredients

4 Ears corn
1/2 cup Mayonnaise
1 1/2 cup Sour cream
1/2 cup Coriander leaves chopped
1 cup Feta cheese freshly grated
Red chilli powder to taste
1 Limes cut into wedges, for garnish

Course

Side Dish

Cuisine

Mexican

Prep Time

5 Minutes

Cook Time

10 Minutes

Servings

People

Ingredients

4 Ears corn
1/2 cup Mayonnaise
1 1/2 cup Sour cream
1/2 cup Coriander leaves chopped
1 cup Feta cheese freshly grated
Red chilli powder to taste
1 Limes cut into wedges, for garnish

Instructions

Heat a gas or charcoal grill to 200° C
While coals heats, mix the mayonnaise, sour cream and coriander together. Stir until combined and set aside.
Grate the feta cheese in another bowl.
When grill is hot, place corn directly over hot side of grill and cook, occasionally rotating, until cooked through and charred in spots on all sides, about 8 minutes total.
Remove the corn from the grill and set aside. While the corn is still warm smear with mayonnaise mix.
Coat with crumbled Feta cheese and chilli powder and serve immediately with lime wedges.

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Bacon Wrapped Turkey Breast Roulade

10 Nov

Bacon Wrapped Turkey Breast Roulade

Course

Christmas, Main Dish

Prep Time

30 minutes

Cook Time

1.5 hours

Servings

people

Ingredients

Roulade

2 kilos Turkey breast skinless, deboned and butterflied
1 kilo Middle bacon rind removed
1 tsp Sea salt
1/2 tsp Freshly ground black pepper
Butchers twine

Stuffing

4 slices Short cut bacon finely chopped
500 grams Mushrooms finely chopped
1 bunch Spring onions finely chopped
Handful Fresh flat-leaf parsley finely chopped
1/4 cup Dry white wine
3 tbsp Fresh bread crumbs
3 sprigs Fresh thyme
Sea salt and freshly ground black pepper

Course

Christmas, Main Dish

Prep Time

30 minutes

Cook Time

1.5 hours

Servings

people

Ingredients

Roulade

2 kilos Turkey breast skinless, deboned and butterflied
1 kilo Middle bacon rind removed
1 tsp Sea salt
1/2 tsp Freshly ground black pepper
Butchers twine

Stuffing

4 slices Short cut bacon finely chopped
500 grams Mushrooms finely chopped
1 bunch Spring onions finely chopped
Handful Fresh flat-leaf parsley finely chopped
1/4 cup Dry white wine
3 tbsp Fresh bread crumbs
3 sprigs Fresh thyme
Sea salt and freshly ground black pepper

Instructions

Preheat fan forced oven at 190C°
Start by preparing the stuffing. Cook bacon in a large fry pan over medium heat until it crisps. Add mushrooms, spring onions, parsley and thyme and sauté for 5 minutes. Pour wine into pan; simmer until wine evaporates, roughly 3 to 4 minutes. Remove from heat, discard thyme sprigs and stir in bread crumbs, season with salt and pepper and allow it to cool.
Place the butterflied breast on a board and add a film of plastic wrap on top. Pound the meat with the smooth side of a mallet and create an even thickness, roughly 2-3cm, be careful not to rip the turkey in the process. Remove the plastic wrap and season with salt and pepper.
Cut a square of baking paper the length of the turkey. Line up middle bacon pieces alternate, making sure they overlap and set it aside ready for wrapping turkey breast.
Scoop the filling and scatter in the centre of the butterflied turkey. Slowly roll the turkey breast, tightly tucking in the filling as you wind. Once the roulade is tightly secured, lay the turkey horizontally on the edge of the vertically lined up bacon. Use the baking paper to fold the turkey around the bacon, once it’s rolled, remove the baking paper. Use butcher’s twine to fasten the roulade before transferring it to the roasting tray.
Cover the roulade with aluminium foil and roast for 1 hour. Remove the foil and allow the turkey to roast for a further 30 minutes or until turkey is cooked through.
Remove from the oven and allow it to rest at room temperature for at least 15 minutes. Keep drippings and carve 2-3cm thick slices and serve with the warm gravy.

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King Prawns With a Mango & Ginger Salsa

03 Nov

King Prawns With a Mango & Ginger Salsa

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

Ingredients

Prawns

1 Lime zest and juice
2 tbsp Clove of Garlic freshly minced
2 tbsp Ginger freshly minced
1 tbsp Chilli freshly minced
2 tbsp Soy sauce
800 grams King prawns
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Salsa

1 bunch Spring onions thinly sliced
1 tsp Ginger freshly minced
2 2 Ripe mangoes peeled and cubed
4 Red chillies seeded and finely diced
1/2 bunch Fresh mint chopped
1/2 bunch Coriander leaves only chopped
Salt and pepper to taste

Dressing

2 Limes juiced
1 tbsp Extra Virgin Olive Oil
1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
Pinch of salt

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

Ingredients

Prawns

1 Lime zest and juice
2 tbsp Clove of Garlic freshly minced
2 tbsp Ginger freshly minced
1 tbsp Chilli freshly minced
2 tbsp Soy sauce
800 grams King prawns
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Salsa

1 bunch Spring onions thinly sliced
1 tsp Ginger freshly minced
2 2 Ripe mangoes peeled and cubed
4 Red chillies seeded and finely diced
1/2 bunch Fresh mint chopped
1/2 bunch Coriander leaves only chopped
Salt and pepper to taste

Dressing

2 Limes juiced
1 tbsp Extra Virgin Olive Oil
1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
Pinch of salt

Instructions

Add lime juice, zest, garlic, ginger, chilli, soy and olive oil into a large bowl. Add prawns and fold well to combine. Cover and chill in the fridge for one-hour minimum.
In a large bowl combine cubed mango, spring onions, ginger, chilli, mint leaves and coriander leaves, add salt and pepper to taste. In a small bowl mix the juice of 2 limes, olive oil and tamari, season to taste, set aside. Heat the BBQ to medium/high and spray with olive oil.
Cook prawns for around 3 minutes on each side or until cooked through. Transfer prawns to a serving dish and surround with the mango salsa. Top off the dish with a generous drizzle of the lime and tamari dressing.