(serves 4)

This is a meal as it is but I also like risotto served alongside a nice grilled steak or chicken breast or even a piece of fish. This would be great served with a steak and a beef jus.

1 tablespoon butter
1 onion
2 cloves garlic
350 grams Arborio rice
100 ml white wine
1100 ml chicken or vegetable stock
100 grams peas
100 grams prosciutto
30 grams parmesan
70 gram gorgonzola cheese
few sprigs parsley and basil

Bring the stock to a gentle boil. In another large heavy based pot melt the butter over a medium heat. Add the finely diced onion and the crushed garlic and sauté until tender add the rice and cook for a minute stirring well add the wine and gradually add the stock stirring well. Simmer stirring regularly until the rice is almost cooked (15- 20 minutes) and fold through the prosciutto, cheeses and the herbs, leave to rest covered for a few minutes to finish cooking and serve.

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

This is a really simple but really delicious recipe for prawns, use uncooked whole prawns if you can get them otherwise cutlets would be nice too!

All the prawns we have in Tasmania  have been frozen, and even in Queensland where they are caught they are frozen too, they are mostly frozen at sea as soon as they are caught. 

The most annoying (and most stupid, and there were a few! maybe I should write that book?)  complaint ever in my Years of running The Mussel Boys restaurant was when a customer wrote to complain that there were in Tasmanian and expected to see fresh local produce like prawns and scallops on the menu, (scallops were out of season at the time so had I been selling fresh scallops I would have been in jail!!) , even though at the time I had on the menu fresh locally caught white fish, octopus from Eaglehawk Neck, Oysters from the bay out the front, Tasmanian farmed Salmon, Mussels from Port Arthur amongst other stuff.

800 grams prawns
I small onion
1 clove garlic
100 ml white wine
200 ml cream
1 tablespoon Dijon mustard
1 tablespoon honey

To make the sauce; crush the garlic and finely dice the onion and sauté them in a heavy based pan over a low heat and the wine and reduce the volume by half over a low heat. Add the cream and reduce until the sauce has thickened.

To cook the prawns peel the prawns and remove the intestine by carefully slicing the back and pulling it out. Heat a splash of oil in a pan and cook the prawns for about 2 minutes on either side or until cooked through. Serve with the hot sauce.

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!