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Recipes Copyright Ó Angela Nahas, Faces of Food 2009

Thai pumpkin and prawn curry with egg noodles

2 tablespoons oil

Heat a medium sized wok over high heat. Add oil, onion and pumpkin and cook for 4 minutes or pumpkin is lightly browned. Add prawns, chilli, thai curry paste and chopped coriander stems. Cook over high heat for 30 seconds or until fragrant and prawns coated in mixture. Add coconut cream and water, and simmer for 6-8 minutes or until pumpkin is soft. Add noodles and simmer for a further 3 minutes. Remove from heat and stir through coriander leaves, palm sugar, fish sauce, lime juice and rind. Serve in deep bowls garnished with extra coriander leaves. Serves 4.

2 small ripe bananas

Mash bananas lightly with cardamom and half of the lime juice. Place mixture in the centre of each wonton wrapper, dividing mixture evenly between each. Brush edges with a little water, fold in half and press to seal edges. Heat oil in a medium frying pan and fry wontons until golden brown. Drain on absorbent paper and keep warm. Meanwhile place sugar, remaining lime juice and water in a small saucepan and stir over medium heat until sugar is dissolved. Allow to simmer for 3 minutes. For coconut yogurt: Combine yogurt, sugar, coconut, zest and lime juice in a medium bowl. Drizzle wontons with sugar syrup and serve with a spoon of coconut yogurt. Serves 4.

2 large tomatoes

Slice the tomatoes and eggplant into thick slices, and the tuna steaks into 8 even pieces, on an angle. Brush with a little of the olive oil and sprinkle with sumac, salt and pepper. Combine the remaining oil and balsamic vinegar in a small bowl. Heat a bbq or grill pan over medium heat and cook tomato, eggplant and tuna slices for 2-3 minutes each side or until cooked. To serve, make 4 stacks of alternate tomato, salad leaves, tuna and eggplant. Drizzle with the balsamic dressing and top with shredded mint. Serves 4.

Gremolata mix:

Combine parsley, breadcrumbs, garlic, lemon rind and lemon juice on a plate and season with salt and pepper. Dip chicken into egg then press into parsley mixture, coating well. Heat a large frying pan over medium heat, add oil and chicken and cook for 3 minutes each side or until golden brown. Serve with a side salad and roasted potatoes, if desired. Serves 4.

Wilted spinach, feta and tomato salad

Dressing:

To make dressing: Combine lemon juice, water, sugar, soy and sesame oil in a small bowl and whisk to combine. Set aside.

Holding the root end, dip spinach into boiled water just to root section. When just wilted, remove and place under cold water until cool. Squeeze leaves gently to remove excess water. Lay spinach flat on bench, discard root section and cut in half width ways. Divide into 4 bundles dividing leaves and stems evenly between each bundle. Squeeze each bundle tightly and cut into approximately 4cm lengths, so you end up with a total of 16 small bundles. To serve, standing each bundle upright and divide between 4 plates. Sprinkle with tomato and feta cheese and drizzle with dressing. Serves 4.

Herbed beef fillet with linguini

800g-1kg piece scotch fillet, trimmed

Preheat oven to 220C. Brush beef with oil and season with salt and pepper. Combine chives and parsley on a medium plate and set aside. Heat a large non-stick frying pan over medium high heat. Add beef and cook for 2-3 minutes each side or until browned. Place beef on a baking tray and cook in oven for 15 minutes for medium rare or until cooked to your liking. Remove from oven, brush one side with mustard and dip into herb mixture. Allow to rest for 3-4 minutes before slicing. Toss cooked linguini in butter, lemon juice and season with salt and pepper. To serve: divide linguini and beef between serving plates. Drizzle with Extra Virgin Olive oil, if desired. Serves 4.

These recipes and/or photos are Copyright Ó Angela Nahas, Faces of Food 1994-2009. All rights reserved. These recipes and/or photos cannot be reproduced, stored in a retrieval system or transmitted in any form without prior written permission from Angela Nahas.