Carrot & orange soup

Ingredients

• Olive oil spray
• 1 brown onion, finely chopped
• 1kg carrots, peeled, coarsely chopped
• 1L (4 cups) chicken or vegetable stock
• 1 orange
• 2 tbs fresh continental parsley leaves

1. Step 1

Heat a large saucepan over medium heat. Spray with oil. Cook the onion, stirring occasionally, for 3 minutes or until soft. Add carrot and cook, stirring often, for 5 minutes or until just soft.

1. Step 2

Add stock. Bring to boil. Peel 2 strips of rind / peel from the orange. Add to pan. Reduce heat to medium-low. Simmer for 20 minutes or until carrot is tender. Remove and discard orange rind.

1. Step 3

Set aside for 5 minutes to cool. Use a stick blender to puree until smooth. Juice orange. Add to soup. Place over medium heat and cook for 2 minutes or until heated through. Top with parsley.

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Prawn cocktails with smoky mayonnaise

Ingredients

• 1 1/4 cup (375g) whole-egg mayonnaise
• 1 1/2 tsp smoked paprika (pimenton) , plus extra to sprinkle
• 3 tsp lemon juice
• 1 1/2 tsp smoked or regular sea salt (see note)
• 32 cooked prawns (about 1kg), peeled
• 2 avocados, cut into 1cm cubes
• 2 tbs olive oil
• 1/3 iceberg lettuce, finely cut
• 2 Lebanese cucumbers, peeled, halved, seeds removed, finely chopped
• 6 spring onions, thinly sliced on an angle

1. Step 1

Combine the mayonnaise, smoked paprika, lemon juice and 1/2 teaspoon smoked or regular salt in a small bowl. Cover and chill until serving.

1. Step 2

Season prawns with the remaining salt and some pepper, then set aside. Toss avocado with olive oil and season with sea salt and black pepper. Set aside.

1. Step 3

Divide lettuce among 8 serving glasses. Top with avocado, cucumber and most of the spring onion. Arrange prawns on top and finish with a generous tablespoon of the smoky mayonnaise.

1. Step 4

Sprinkle prawns with remaining onion and some smoked paprika and serve.

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Salmon nicoise

Ingredients

• 750g eschalot
• 450g green beans
• 6 eggs
• Extra virgin olive oil, to drizzle
• 4 x 150g skinless, boneless salmon pieces
• 1 tsp fennel seeds
• 250g large cherry tomatoes
• 1 butter lettuce
• 75g small black olives

White wine vinaigrette

• 1/2 lemon
• 1 clove garlic
• 1/4 bunch basil
• 1 tsp Dijon mustard
• 2 tbs white wine vinegar
• 160ml (2/3 cup) extra virgin olive oil
• 4 anchovy fillets

1. Step 1

Scrub potatoes. Place in a saucepan of salted water and bring to the boil. Cook for 15 minutes or until tender. Drain.

1. Step 2

Meanwhile, bring a saucepan of salted water to the boil. Trim beans, add to pan, then cook for 3 minutes or until tender. Transfer with a slotted spoon to a colander, then refresh under cold water. Add eggs to saucepan and cook for 7 minutes for almost hard-boiled.

1. Step 3

To make vinaigrette, chop eschalot and place in the bowl of a food processor. Squeeze over 1 tbs lemon juice and crush over garlic. Pick basil leaves and add with mustard, vinegar, oil and anchovies. Process until smooth.

1. Step 4

Heat a heavy-based frying pan over high heat. Drizzle oil over fish. Roughly chop fennel seeds, scatter over fish, then season with salt and pepper. Cook for 2 minutes each side or until just cooked. Rest in pan for 5 minutes.

1. Step 5

Meanwhile, cut potatoes into 1.5cm-thick rounds and place in a bowl. Halve tomatoes. Add to potatoes with beans and half the dressing, then toss to combine. Peel eggs, tear into small pieces and add to bowl. Wash and dry lettuce, then toss in a separate bowl with remaining dressing.

1. Step 6

Layer potato mixture, lettuce and salmon on a platter, flaking salmon as you go. Scatter with olives to serve.

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Mixed tomato & spinach salad

Ingredients

• 60ml (1/4 cup) extra virgin olive oil
• 2 tbs balsamic vinegar
• Salt & freshly ground black pepper
• 4 yellow egg tomatoes, cut into wedges
• 1 x 200g punnet grape tomatoes, halved
• 1 x 150g pkt baby spinach leaves
• 45g (1/4 cup) toasted pine nuts
• 45g (1/4 cup) shaved parmesan
• 1/4 cup coarsely torn fresh basil

1. Step 1

Place the oil and vinegar in a screw-top jar and shake until well combined. Taste and season with salt and pepper.

1. Step 2

Place the tomatoes, spinach, pine nuts, parmesan and basil in a large bowl. Drizzle with dressing and gently toss to combine. Serve immediately.

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Spinach and coconut soup

Ingredients

• 2 bunches English spinach, stems trimmed
• 25g butter
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 2 cups Gravox Real Vegetable Stock
• 1/2 (700g) cauliflower, cut into florets
• 270ml can Ayam coconut milk
• 1/4 teaspoon ground nutmeg
• pinch of cayenne pepper

1. Step 1

Rinse spinach leaves, shaking off excess water. Melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes or until tender. Add garlic. Cook, stirring, for 1 minute.

1. Step 2

Add stock and cauliflower. Cover and bring to the boil. Cook for 8 minutes or until cauliflower is tender. Add spinach and cook for 2 minutes.

1. Step 3

Using a food processor or blender, process soup until smooth. Return soup to saucepan. Place over medium heat.

1. Step 4

Add 1 cup coconut milk, nutmeg and cayenne pepper. Bring to gentle simmer. Ladle into cups. Drizzle with remaining coconut milk. Season with pepper.

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Oysters with soy & sesame dressing

Ingredients

• 2 tbs light soy sauce
• 2 tbs rice wine vinegar
• 1 tsp sesame oil
• 24 Pacific oysters, in the half shell
• 2 green shallots, ends trimmed, thinly sliced

1. Step 1

Place the soy sauce, vinegar and oil in a screw-top jar and shake until well combined.

1. Step 2

Place the oysters on a large serving platter. Drizzle over the soy & sesame dressing and sprinkle with the green shallot. Serve immediately.