Barbequed Fish with Kiwi Raita:
 Serves 6
1-1.5kg white fish
2 cloves garlic. peeled
1 piece lemon grass, smashed
3 tablespoons olive oil
Juice of 1 lemon
Salt
1 tablespoon black peppercorns, cracked
500g large king prawns
2 tablespoons coriander seeds, coarsely ground
Dry white breadcrumbs
Raita
1 cup plain unsweetened yoghurt
4 kiwi fruit, peeled and diced
1 tablespoon finely chopped mint
2 tablespoons finely chopped coriander
Pinch of salt
1) Rinse the fish. Drain and pat dry with kitchen paper. Place the garlic and lemon grass inside the cavity.
2) Blend the olive oil, lemon juice and 1/2 teaspoon salt in a bowl.
3) Mix the coriander and pepper together on a large plate and press the mixture onto the fish.
4) Put the fish in an envelope of tin foil and place on a barbeque over a glowing bed of coals about 10cm from source of heat. Cook for 20-30 minutes, turning and basting with the lemon and oil mixture.
5) Peel the prawns leaving a small piece of shell on the tail intact.
6) Slit the back of each prawn with a sharp knife and remove the black or red vein.
7) Rinse and pat dry with kitchen paper.
8) Thread onto skewers and coat with breadcrumbs.
9) A few minutes before the fish is cooked place the prawns on the barbeque.
10) To make the raita mix everything together in a bowl. |
Roast Beef & Kiwi Salad:
 Serves 4
2 & 1/2 tablespoons peanut oil
500g beef, trimmed of fat and at room temperature
Ground black pepper
Salt
1 small can water chestnuts
1 red pepper, deseeded and finely sliced
3 spring onions, trimmed and cut into short lengths
100g mange toute, topped & tailed
1/4 cup blanched peanuts
2 cups beansprouts
2 kiwis, sliced for garnishing
Salsa
3 kiwis
1 tablespoon lime juice
Salt
1 hot red chilli
1 tablespoon chopped coriander
1) Heat 1 & 1/2 tablespoons of oil in a casserole dish.
2) When hot add the beef and brown on one side.
3) Grind over plenty of black pepper then turn and cook the other side, grinding pepper over the cooked side.
4) When browned sprinkle each side with salt and transfer the casserole to an oven preheated at 200C.
5) Roast the beef for 10 minutes, turning once.
6) Quickly cool the beef, pour off any juices and refrigerate until cold.
7) To prepare the salsa, peel and chop the kiwi fruit. Puree half of them.
8) Mix pureed kiwis, chopped kiwis, lime juice and pinch of salt.
9) Cut the chilli lengthways, remove the seeds, chop finely and add to the bowl with coriander.
10) Place the drained water chestnuts, cut in half if large, in a pan, cover with water and bring to the boil.
11) Boil for 30 seconds, then drain and refresh with cold water.
12) Heat a wok with 1 tablespoon of oil over a medium heat. Drop in the pepper and white pieces of spring onion and stir fry for 2 minutes.
13) Add peas, green pieces of spring onion and peanuts. Stir fry for 1 minute, then add the water chestnuts. Continue frying until the spring onions have just started to wilt.
14) Remove from the heat, sprinkle with salt and stir through the bean sprouts.
15) Serve cold sliced pieces of beef with the stir fry, sliced kiwi and salsa.
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