Prawn Linguini with Zucchini and Chilli

The best thing about an Australian Summer is big bowls full of freshly cooked prawns with lemon wedges, homemade aioli, plenty of napkins. Prawns, for me are best eaten whole. They should be sweet in flavour, with a subtle salty hint (the flavour of the sea), with a crisp texture.This pasta celebrates cooked Australian prawns at their best. While there are not big bowls of prawns– the flavours are simple to complement the beauty of prawns in a stylish dish.


Ingredients
3 tablespoon olive oil
2 garlic cloves, sliced
¾ cup good quality white wine
½ long chilli, seeds removed and finely chopped
400g dried linguini
100g unsalted butter, diced
200g baby zucchini or 1 medium zucchini, very thinly sliced lengthways
12 medium cooked, peeled Australian prawns
Juice and zest of 1 lemon
1 tablespoon each of finely chopped parsley and chives


Method
Cook pasta in plenty of salted boiling water until al dente. Drain, toss in 1 tablespoon of olive oil and set aside.Heat remaining olive oil in a large fry pan over medium heat. Add the garlic and chilli and cook, stirring for 3-5 minutes until garlic is soft and fragrant. Add the wine, bring to a simmer. Continue to simmer for 4-5 minutes, or until reduced by half. Add the butter a piece at a time and whisk to combine. Add the zucchini and cook for 1 minutes, until just tender.Add the cooked pasta and prawns to the butter sauce and toss to combine. Add lemon juice, zest and herbs and toss again. Season with salt and pepper.Divide amongst plates and serve.

Serves 4-6
Bon Appetite

Rice Stuffed Piquillo Peppers

The entertaining season is just around the corner. Summer, Christmas and the New Year all give us more than enough reasons to through a barbecue, impromptu cocktail party or beachside picnic.

These rice stuffed peppers are an easy antipasti dish that are perfect served with any cocktail, as part of a dinner spread or for a casual bite to share. They can be made a few days ahead which makes them great for entertaining.

Ingredients
1 cup cooked brown rice, cooled
¼ cup roughly chopped parsley
8 anchovies chopped
1 tbs good quality sun dried tomato pesto
2 tbs finely grated Parmesan
zest and juice of 1 lemon
1 jar of marinated roasted piquillo peppers* or 8-10 very small roasted capsicums

Method

In a bowl mix together the rice, parsley, anchovies, pesto, Parmesan and zest. Season.

Drain the capsicum from any oil and reserve. Gently open each capsicum and fill with rice mixture a tablespoon at a time. Make sure to press the rice gently as to not split the capsicums.

Arrange on a platter and drizzle over the remaining oil from the capsicums and lemon juice.

Serve as part of an antipasti or entree.

Stuffed capsicums will keep refrigerated for up 5 days.

Bon Appetite

*Piquillo peppers are a variety of small mild chillies. They are sold in jars or tins, after being roasted, peeled and seeds removed.