Tag Archives : spring onion

Watermelon Salad – An Antidote to Winter 5

watermelon salad

Being a born-and-bred tropical girl, Winter is definitely not my favourite season. I hate having to rug up and battle the Winter wind and rain that Melbourne has to offer. I hate getting out of warm bed to the cold in the morning. I hate seeing trees without leaves. You get the idea. it is not my favourite season.

So while I love my citrus fruits and warm nourishing soups, stews and casseroles, I miss Summer terribly. This is why I have made this dish a few times in Winter to remind us of the good times ahead. Using all the ingredients that are available all year around (thank you, Queensland) – this salad is really simple to make and fabulous for a light dinner when it’s too cold to bother with anything. Just make sure you don’t make it with cold watermelon from straight the fridge.

watermelon salad

Watermelon Salad For Two

  1. 700 g watermelon at room temperature, seedless variety or seeds removed, chopped into large cubes
  2. 2 tbsp sunflower seeds
  3. 2 tbsp pumpkin seeds (pepitas)
  4. 1 tsp + 1/2 tsp extra virgin olive oil
  5. 1 lime, juiced
  6. 50 g goat’s cheese or feta cheese
  7. 3 spring onions, chopped
  8. 1 cup loosely packed mint leaves, chopped
  9. salt & pepper, to taste

In a nonstick frying pan, drizzle about 1/2 tsp of extra virgin olive oil and heat. Add pumpkin seeds and sunflower seeds. Toss the seeds in the olive oil and toast gently on low heat until they start to colour. Take the pan off the heat off immediately as the seeds will continue to cook and may burn. Continue to toss for another minute or so.

toasted seeds

The seeds will now be excellent finger food. But refrain yourself from nibbling them. Save them for the salad!

Mix together the lime juice and 1 tsp of olive oil. Season to taste and drizzle on the watermelon. Add the spring onions and mint and toss gently. Sprinkle with the seeds.

Or you can file this recipe away for Summer and take it to your first barbecue of the year and wow your friends.

This time last year I made: Prawns and Glass Noodles in Claypot (Goong Ob Woonsen)

Pan-fried Barramundi Fillet with Mango, Avocado and Chilli Salsa 6

Cookbook Challenge Week 39 TV Chef

Book: Rick Stein’s Seafood Odyssey by Rick Stein Recipe: Char-grilled Snapper with Mango, Prawn and Chilli Salsa

Rick Stein is the man. I totally loved his recent (recent on the ABC anyway) Far East Odyssey. But this is from his original Seafood Odyssey book which is full of really great seafood recipes. It’s definitely a must-have for seafood lovers (now some nice PR person please pay for that blurb of unsolicited advertising).

This dish is so awesomely simple. Well, the fact that I bastardised it so much made it even easier (note my title and Rick’s title?) Unfortunately, I couldn’t find snapper fillet on the day but I figured barramundi would do the trick. And I forgot to add prawns to the salsa but it turned out good anyway.

Fish for two (not Rick’s recipe):

  1. 2 x barramundi fillets
  2. salt & pepper
  3. a dash of olive oil
  4. 1 mango, sliced into cubes and scooped out the flesh*
  5. 1 avocado, diced
  6. 2 spring onions, chopped
  7. 1 fresh coriander stalk, chopped
  8. 1/2 red chilli, deseeded and finely sliced
  9. juice of 1/2 a lime
  10. pinch of salt

Add the mango, avocado, chilli, lime juice, spring onion, coriander and salt and toss together.

mango, avocado and chilli salsa

Heat a little bit of olive oil in a frying pan. Season the fish fillet with salt and freshly cracked pepper. Fry the fish on both sides for about 1-2 minutes until the outside is golden brown. Serve with the salsa.

* I honestly thought the Australian way of eating a mango is a much better way than the Thai way of peeling the mango first and then slicing out the cheeks. So cumbersome!

Sweet and Sour Prawns 10

sweet and sour prawns with vegetables

Cookbook Challenge Week 20

Book: The Food of China: the Journey for Food Lovers Theme: Tangy Recipe: Sweet-and-sour Prawns and Vegetables

Who came up with this bloody stupid theme? Oh wait, it was probably me. Anyway, I had capsicums lying around the house from Jim’s garden and since I have everything else around the house, I figured I should kill two birds with one stone (hang on, this sounds a lot like the last post, doesn’t it?) Although I hardly think sweet-and-sour prawns could pass for ‘tangy’ theme but it’s better than being yet-another-week behind, which I’m about to be,  since I’m off to Vanuatu for a week next week. Yay!

red capsicum, green capsicum, ginger, spring onion, garlic

Sweet and Sour Prawns (for two)

  1. 12 large green prawns, shelled, deveined and semi-butterflied*
  2. 1 small red capsicum, diced irregularly
  3. 1 small green capsicum, diced irregularly
  4. 2 slices of ginger, chopped
  5. 2 cloves of garlic, chopped
  6. 4 white parts of the spring onions, chopped
  7. 2 tbsp of chopped spring onion leaves (green part

marinating prawns

Prawn marinade

  1. 2 tbsp Shao Tsing rice wine
  2. 1 tbsp corn flour
  3. 1 tsp sesame oil
  4. 2 slices of ginger, bruised

Add the ingredients together and mix well. Add prawns, toss and leave to marinade for 15 minutes.

Heat 3 tbsp of oil in a wok until very hot. Remove the ginger pieces from the prawns and drain. Fry the prawns in hot oil for a few minutes until the prawns changed colour. Remove with a slotted spoon and set aside. Remove some of the oil until there are about 2 tbsp of oil left.

Fry the white parts of the green onion, garlic and chopped ginger until fragrant. Add the capsicums and fry quickly for two or three minutes. Add the prawns back. Make sure you keep the heat nice and high all the time and stir quickly. (more…)

Most Scrumptious Roast Pork with Balsamic-baked Onions & Potatoes 10

Since I missed out on the suckling pig* dinner and various other pork related events at the Melbourne Food and Wine Festival 2010, I would like to bring up the roast pork dinner that Josh put together having adapted it based on Jamie Oliver’s recipe of Balsamic-baked onions and potatoes with roast pork from his Jamie at Home book. The roast pork was rubbed with fennel seeds and crackling was just too awesome. It was served with sticky, caramelised onions and potatoes.

This was the best roast pork I have ever had. It was so tender, succulent and just so so scrumptious. Hence I feel the need to title this post with starting with ‘most scrumptious.’ The most important thing, I believe, was the meat. I bought the rolled up boneless pork shoulder from one of the butcher’s at the Queen Vic Market.

(look how beautiful this bit of pork is!)

This little piggy was actually meant as our 2009 Christmas roast but we didn’t get around to it so it sat in our freezer for a few weeks before seeing the light of day!

Roast Pork with Fennel Seed Rub

This will feed about 6-8 people. It lasted the two of us a week. It was fabulous cold in sandwiches.

  1. 2 kg of boneless, rolled pork shoulder
  2. 3 sprigs of fresh rosemary, finely chopped
  3. 2 tbsp of fennel seeds, bashed up with a pestle in a mortar
  4. salt and pepper
  5. a few drizzles of olive oil

Make sure you butcher scores the rind for you. I personally don’t have a single knife or blade in the house that is sharp enough to score pork rind successfully! Preheat the oven at 200’c.  Rub a few drizzles of olive oil into the pork. Sprinkle a chopping board with the chopped rosemary leaves, bashed up fennel seeds, a little bit salt and pepper (not too much, we will do the crackling later). Roll the pork across the mixture. Roast in the oven for about an hour.


Up an hour, carefully untie the roast and use a sharp knife to remove the rind from the roast. Remove excess fat (I saved it so I could render my own lard because I am a freak like that). Spread out the rind. Sprinkle about a teaspoon of salt and more olive oil. Place the meaty part back into the oven, fat side down for another 15-20 minutes. Place the crackling under the grill on medium for 5-10 minutes or until puffy and golden brown. (more…)

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