Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “lime”

Spicy Whole Roasted Cauliflower

I have been wanting to try this recipe for ages and when cauliflowers finally came down to price I wanted to pay, I thought – today is the day!

This is so delicious and I used up the leftovers by chopping them up and stir frying with garlic, crispy bacon and chilli then tossed through Penne pasta.   Perfect!

The photos show the cauliflower looking a little dark on the outside.  This is because we really went to town and cooked this one in the Weber Kettle BBQ…  It was sensational and the coating was crisp…

Roasted Spicy Cauiliflower

 

Cooked all the way through  – cut the cauliflower into slices like a cake to serve – what a wonderful flavour…

Roasted Spicy Cauliflower 2

 

Ingredients:

1 tablespoon vegetable oil

1 whole head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chilli powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

Method:

Preheat a fan-forced oven to 200c and line a small baking sheet with baking paper.

Trim the base of the cauliflower to remove any green leaves and the woody stem.

In a medium bowl, combine the yogurt with the lime zest and juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper.

Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.

Place the cauliflower on the prepared baking sheet and roast until the surface is dry and browned, 50 minutes to an hour.

Pierce with a skewer to check if cooked all the way though.

The marinade will make a crust on the surface of the cauliflower

Cut into wedges to serve.

 

Bon Appetit!  🙂

Slow Roasted Corn with Chilli Lime Butter

Shopping at my local fruit merchant recently when, to my delight, there on display were tottering mounds of fresh corn in their husks,  Priced at four for $2.00 this was a bargain I could not go past…

This method of roasting fresh corn produces the sweetest, most delicious corn I have ever tasted.  So quick and easy it takes only minutes to prepare.

We had this for dinner last night with just some garlic bread to mop up the lovely butter and juices – lot’s of gnashing and slurping – it was sensational…   I also invested years ago in some little wooden handled corn forks – ideal for hanging on to your piping hot corn as you nibble away!

Chilli Lime Corn

Ingredients:

4 ears fresh corn, unhusked

150 grams salted butter, room temperature

1 teaspoon chili powder

1 lime, zested

1 lime, cut into wedges

Method:

Preheat oven to 180c.

Husk the corn removing the leaves and fine hair

Wrap all four ears in aluminium foil and seal well

Roast for around 40 minutes or until corn is soft when pierced with a skewer

In the meantime combine the butter with the chili powder and lime zest.

When corn is ready unwrap and place on plate

Rub the corn with soft butter mixture, and garnish with lime wedges.

 

 

Bon Appetit!  🙂

Prawn and Shitake Spring Rolls with Lime, Chilli and Coconut Dipping Sauce

First up – I can’t take the credit for this recipe –  I found it by chance on a website called Everyday Gourmet by Justine Schofield.

These crunchy snacks are worth the fiddling around with spring roll pastry sheets and are delicious.  I managed to get 14 good-sized spring rolls from the quantities shown below but if you could make them smaller if preferred.

The filling is fragrant and moist and I will definitely be experimenting with different flavours now that we’ve discovered just how easy they are to make.  The dipping sauce is also divine – hot and tangy from the sambal oelek and the lime juice…

Prawn Spring Rolls

Ingredients:

1 litre canola oil, for frying
1 kg bag of prawn cutlets, tails removed
1 egg white
1 spring onion, finely chopped
1 ½ tsp. ginger, finely grated
¼ cup coriander leaves, finely chopped
½ cup dried shitake mushrooms, soaked in warm water then squeezed dry and finely chopped.
1 tbs. soy sauce
½ tsp. sesame oil
14 sheets of square spring roll pastry

Dipping Sauce:
3 tbs. fresh lime juice
3 tbs. fish sauce
1 tbs. grated coconut
1 tbs. sambal oelek
1 ½ tbs. grated palm sugar

Method:

Chop the prawns into very small pieces

In a large bowl, mix the prawn, egg white, spring onions, ginger, coriander, shitake mushrooms, soy sauce and sesame oil together.

Use your hand to knead the mixture together until it come together and is slightly sticky.

Place spring roll wrapper on a flat surface with one of the points facing you.

Place approximately 2 tbs. of the mixture on the bottom third of the wrapper.

Make a neat sausage shape of the prawn mixture and fold in the point closest to you.

Now fold in both right and left points and finally roll into a tight cylinder.

Dab with some water (that has been mixed with a little flour to form a paste) and seal.

Repeat the process and place under a damp cloth until ready to deep fry.

Heat the oil in a deep pot and carefully add a small batch at a time of spring rolls.

Cook until golden brown all over.

Drain on some paper towel and serve hot with the dipping sauce.

For the Dipping Sauce:
Combine all ingredients together and mix well

Bon Appetit!  🙂

Prawn and Scallop Soft Tacos with Avocado Salsa

These can be made using soft tacos or the larger tortillas  – they are delicious – try stopping at just one – it’s impossible…  Grilled prawns and scallops with a luscious Avocado Salsa drizzled with fresh lime juice… Yum!  The amount of prawns and scallops listed below will make two tacos.  We find cooking one each at a time is best – that way everything is hot and ready to eat immediately…

Ingredients for 2 people:

2 ripe avocados

handful of cherry tomatoes chopped

finely chopped red onion

1/2 dozen finely chopped Jalapeno Chillies (we buy them in a jar)

salt & pepper to taste

juice of 1 lime

packet of soft tacos or tortillas (I use Mission brand)

6 fresh scallops

6 fresh prawn cutlets

Lime wedges to serve

Sour cream

Method:

Avocado salsa:

Mash the avocados with the juice of one lime

Stir though the finely chopped onion, Jalapeños and tomatoes

Season with salt & pepper to taste and set aside

In a grill pan or very hot fry pan, saute the prawns and scallops for a few minutes until cooked

At the same time in another hot frying pan, heat the tacos quickly on each side or if preferred heat in microwave

Smear a generous amount of Avocado Salsa over each taco

Place 3 prawns and 3 scallops on each taco

Fold which ever way suits you

Serve on a plate with lime wedges and a dollop of sour cream

Squeeze the lime juice over the taco and dip in the sour cream

Bon Appetit!

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