Recipes

The Great Dim Sim Competition
Winning Recipe, courtesy of Bradley Morgan

• Dim sim wrappers - they are hard to find; look in the supermarket fridge section beside the fresh pasta
• Finely dice some red chilis - I use dried chili flakes - just a sprinkle
• Grated ginger
• Cabbage - about an 1/8 of a cabbage
• Garlic
• 500g minced pork
• 2 tablespoons of light soy sauce

1) Combine all the chopped ingredients with the minced pork until it is evenly distributed.
2) Roll combined mince into a squash ball sized ball.
3) Wrap in dim sim wrappers.
4) Steam or fry.

* Note - If steaming, spray steamer with cooking spray so they don’t stick to the bottom.

Recipe courtesy of Bradley Morgan

For more great dim sim recipes click here

Paella

Spain is famous for its Paella Valencia…a dish that combines many interesting yet readily available ingredients.

Paella obtains its name from the flat, round frying pan with two handles in which the dish is cooked and served. These dishes range in size from 15cm to 60cm.

There are four essential ingredients… saffron, red capsicum, rice and Spanish onion cooked with a selection of chicken, diced bacon, ham, veal or pork, chorizo sausage, mussels or clams, prawns, shrimps and even lobster.Here is a versatile recipe for you to try.

300g (12-14) cooked medium king prawns
500g mussels
3 tablespoons olive oil
300g skinless chicken thigh fillets, cut into largish pieces
1-2 Chorizo sausages, sliced on an angle
1 large Spanish onion, finely chopped or sliced
1 large red capsicum, de-seeded and chopped of sliced
2 cloves garlic, crushed
2 teaspoons smoked or sweet paprika
300g (1&1/2 cups) short grain rice
Pinch saffron threads
3&1/2 cups hot chicken or vegetable stock
2 medium tomatoes, finely chopped
1 cup frozen peas
Lemon wedges to serve.

Shell and de-vein the prawns leaving the tails intact. Set aside.
Scrub the mussels, remove any beards and place in a saucepan of cold water. Bring to the boil over low heat and cook until the mussels open. Discard any mussels that do not open. Drain and set aside.
Heat oil in a 35cm-40cm wide frying pan or saucepan. Fry chicken and chorizo sausage until light brown on both sides. Remove, and drain on paper towel.
Add onions, capsicum, garlic and paprika. Stir-fry over medium heat for 4-5 minutes. Add the rice, stir to coat with onion mixture. Return the chicken and chorizo sausage.
Pour in choice of stock and saffron, bring to the boil, reduce heat and simmer uncovered for 12-15 minutes or until rice is almost tender.
Add the prawns. Sprinkle over peas and tomatoes. Cover and simmer further 4-5 minutes. Season with salt, if necessary. Garnish paella with the mussels.
Serve with lemon wedges. Serves 4