Ingredients

  • 1/2 cup butter
  • parsley
  • fennel
  • rosemary
  • chives
  • 15 prawns
  • 3 cloves of garlic
  • 1 cup arborio rice
  • 2 litres of water

Method

  1. First, make your herb butter. With butter at room temp combine with chopped fennel, rosemary, parsley and chives then set aside
  2. Next make your stock. Shell and clean the prawns making short to reserve the shells
  3. Next lightly toast the shells with parsley and rosemary
  4. In a pot with olive oil, fry off the prawn shells and herbs. Next add water and bring to a rolling simmer. Reduce for 20mins then strain. Now it’s ready to use as stock
  5. Now to cook the rice. Lightly toast your rice in a hot pan. Next ladle the stock over the rices slowly. Make sure you keep moving the rice. Be careful to wait until the rice absorbs the stock before adding the next ladle
  6. As rice gets close to being cooked, stir through the herb butter
  7. Now you’re ready to plate

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Ingredients

Poke

  • 250gm Salmon, diced
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 1 clove of garlic
  • 2cm cube ginger
  • red chilli to taste
  • 1 tbsp of sesame seeds
  • rind of 1 lemon

Wraps

  • 1 cup of buckwheat
  • 1 egg
  • 1/2 tsp chilli paste
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • 1/3 cup almond milk
  • 2 sheets Nori sheet

Salad

  • 1 x Avocado, quartered and skinned
  • ½ cup Coriander, picked
  • 1 cup watercress
  • 2cm cube ginger, julienne

Method:

  1. Mix fish, chilli, lemon rind, shallots, ginger, garlic, soy, sesame oil, sesame seeds, coriander in a bowl and let sit for at least 30 minutes .
  2. To make crepes, combine all of the ingredients. Heat coconut oil in a small skillet over medium heat. Pour enough mixture into the pan to cover in a thin layer and then cook on each side for approximately 1 minute. Repeat with remaining batter.
  3. Mix all salad ingredients together
  4. Spoon some poke into the wrap then salad on top roll and enjoy

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