Jeff's BBQ prawns

12 shell-on green banana prawns, from sustainable sources (MSC preferable)

3 table spoons sweet chilli sauce

2 limes

1 table spoon fish sauce

1/2 a bunch of fresh coriander

1 fresh red chilli

2cm piece of ginger

1 clove of garlic

Servings : 2

Directions:

If using wooden skewers, soak in a tray of cold water for an hour or so before you need them to stop them burning.

1. Lay the prawns out on a board in 2 rows of 6, side by side like a rack of ribs, with the heads all facing the same way. Skewer each rack together with 3 skewers, one through the middle and one to either side. Put aside.

2. Mix the sweet chilli sauce, the zest and juice of 1 lime and the fish sauce together in a tray. Pick the coriander leaves and put to one side, then finely slice the stalks and add them to the tray. Deseed and finely slice the chilli and peel and finely grate the ginger, then scatter into tray. Crush in the garlic, then mix well. Add the racks of prawns, then turn over a few times to coat really well. Cover and place in the fridge for at least 2 hours, but preferably overnight.

3. Preheat barbecue. Cook the racks for 3 to 4 minutes, or until golden and cooked through, turning every 30 seconds and basting with the remaining marinade.

4. Once cooked, squeeze over the juice from the remaining lime, sprinkle with the reserved coriander leaves, then serve.

Pumpkin & spinach curry

Brown rice & barley

ghee

2 brown onions, sliced

2 cloves garlic

1 tsp ginger, grated

2 green chilis, seeded & chopped

1 tsp ground coriander

1 tsp ground cumin

1 tsp black mustard seeds

1/2 tsp ground turmeric

1 kg pumpkin, diced 2cm or less

1.5 cups stock

150g spinach

Tofu (optional, sub for some pumpkin)

1/3 cup coriander

Diced feta

Flaked almonds

Get rice & barley on cooking first.

Heat ghee & soften onion.

Add garlic, ginger, chili & spices, stiring till fragrant.

Add stock & stock, cover & cook 15 mins or until pumpkin is soft.

Turn off heat, add tofu, spinach & coriander & replace lid for a few minutes.

Stir & serve on rice & barley garnished with feta, almonds & coriander sprigs.

Green pizza

Dough:
1 head cauliflower
80g almond meal
1 Tbsp (15ml) dried oregano
Salt
3 eggs, beaten (or 30g chia in 175ml water)

Sauce:
Cheat! With "Dolmio Stir-in Pasta Sauce, tomato & basil"

Topping:
Handful of baby spinach
1 small zucchini, shaved
Shaved peccorino
Handful rocket

Sauce:
1 cup basil
1/4 cup oil
Juice if 1/2 small lemon
1 Tbsp grated peccorino cheese
Pinch salt & good grind of black pepper

Preheat the oven to 200C and line a baking tray.
Blitz chunks of cauliflower into "rice" until you have 700ml. Add almond meal, salt & oregano and mix. Add eggs to centre and incorporate until a wet dough forms. Tip out onto tray (make edges thicker than centre) and bake 25 to 30 minutes until starting to brown.

Top with sauce, zucchini, spinach & cheese and bake a further 10+ minutes. Add fresh rocket and drizzle with basil sauce.

Baked carrot cake oatmeal

For 4 sensible or 2 silly serves, mix together:
1 cup oats

1/2 tsp baking powder

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

1/8 tsp cardamom

Handful saltanas

1 leg carrot, grated

Pour over:
1 egg, beaten & mixed with
1/2 cup milk

1/2 tsp vanilla

For the topping, stir together:

1/2 cup walnuts &

1/3 cup sunflower seeds in processor

2 Tbsp maple syrup

2 tsp coconut oil

170C, 25 mins.

Torta Caprese

200g unsalted butter

200g dark chocolate

4 eggs, separated

170g caster sugar

1 tsp vanilla

250g almond meal

Oven to 170C & grease a 24cm tin.

Melt butter & set aside to cool.

Process chocolate till finally chopped with some chunks left.

Beat yolks, sugar & vanilla until pale & thick. Fold through chocolate, almond meal & butter.

Beat whites to soft peaks. Gently fold through. Smooth into tin & bake 50 to 60 minutes until just firm to touch.

(Took to book club.)

Flourless banana blueberry pancakes

Serves 4
3 ripe bananas
6 eggs
1 cup / 100 g shredded coconut
1/2 cup fresh blueberries or thawed frozen
1 tsp ground cinnamon
coconut oil, for frying

Peel the bananas and mash with a fork. Whip eggs in a bowl and mix it together with the mashed bananas. Add shredded coconut, blueberries and cinnamon and stir to combine.

Heat coconut oil in a frying pan on medium heat. Pour 3 small portions of pancake batter in the pan at the time and fry the pancakes on both sides. Serve with shredded coconut and blueberries and dust with cinnamon.

Thai red veg curry

1 brown onion

3 (15ml) Tbsp red curry paste

1 zucchini

3 Lebanese eggplant

1 red capsicum

400ml coconut cream
1 (20ml) Tbsp fish sauce

1 large mushroom

1 tin chickpeas

1 red chilli

Juice of 1/2 lime

Fresh basil

Chop onion into wedges and fry in a little oil to start softening.
Stir through curry paste and cook another few minutes.
Add chopped zucchini & eggplant. Cook stirring and add chopped capsicum.
Add coconut cream, fish sauce & chopped mushroom. Cook for a few more minutes until veg are soft.
Stir through chickpeas till warm.
Garnish with chopped chilli, basil leaves & lime juice.

Served with cauliflower "rice".