February | 2022 | Lyn's Recipes

Grilled Prawns with Pineapple Salsa (Aldi’s)

February 6, 2022 / Lyn Jones / 0 Comments

serves 8+

Ingredients

1kg Australian banana prawns
2 Tab olive oil
1 Tab parsley, chopped
Quarter of a fresh pineapple, chopped into chunks
1 mango, chopped into chunks
2 Tab fresh coriander, chopped
½ tsp ground cumin
½ tsp salt
Thaw prawns in fridge. Pat dry. Preheat large frying pan or BBQ grill. Place prawns in a large bowl and toss them in olive oil and parsley. Grill prawns for a few minutes either side, until starting to brown on the shell.
To make the salsa: chop pineapple into chunks. Finely chop the coriander. Remove mango cheeks from stone and remove skin. Remove excess mango from the stone. Chop mango into chunks.
Mix pineapple, mango, coriander, cumin and remaining ingredients together in a bowl.
Serve prawns hot with salsa on the side.

Cauliflower Steaks with Gremolata (Aldi’s)

February 6, 2022 / Lyn Jones / 0 Comments

serves 4-6

Ingredients

¹/₃cup olive oil
1 large (approx 1.2kg) cauliflower, cut crossways into 4 x 1.5cm-thick slices
¹/₃cup pepitas, toasted then chopped
½ cup fresh flat-leaf parsley, chopped, plus small leaves to serve
1 Tabs lemon rind, finely grated
1 Tab lemon juice
1 garlic clove, finely choppedHow to Make Cauliflower Steaks with Gremolata
1. To toast the pepitas, preheat oven to 140°C fan forced. Place pepitas onto a baking sheet and toast in oven for approximately 4 minutes. Remove from oven and set aside to cool.

2. To cook cauliflower, preheat oven to 180ºC fan forced. Line a large baking tray with baking paper. Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat.
Add 2 cauliflower slices to pan. Cook for 4-5 minutes or until golden. Transfer to prepared tray. Season. Repeat with a further tablespoon of the oil and remaining cauliflower slices. Bake cauliflower for 15-20 minutes or until tender. Season.

3. Meanwhile, to create the gremolata combine pepitas, parsley, lemon rind, lemon juice, garlic and remaining oil in a bowl. Season.

4. Transfer cauliflower steaks to a platter. Serve topped with gremolata and extra parsley leaves.

Tip: If the cauliflower steaks are served as a main course, accompany them with some steamed green beans and balsamic dressed salad leaves.

Note: Cauliflower is so versatile and good for you. Enjoy it raw, roasted, grilled, deep-fried or even pickled. It’s an excellent source of vitamin C, dietary fibre, folate and is low in carbohydrates. Approximately 100g of cauliflower only has 100kJ!