CAMPFIRE GRILLED PRAWN TACOS
INGREDIENTS
500g prawns, shelled and deveined
Salt and pepper
2 tbsp olive oil
1 small lime, juiced
1 clove garlic, minced
1½ tsp chilli powder
1 tsp ground cumin
½ tsp paprika
¼ tsp cayenne pepper
8 white corn tortillas
PRAWN TACO SAUCE
- ½ cup sour cream
- ? cup whole egg mayonnaise
- 1 small lime, juiced
- ½ tsp cumin powder
- ¼ tsp salt
- 1tsp green sriracha hot sauce
METHOD
In a mixing bowl, whisk together oil, lime juice, garlic, chilli powder, cumin, paprika and cayenne.
Add prawns, coating all over with the sauce. Marinate for 30 minutes.
In the meantime, fire up the campfire grill and brush with oil.
Grill prawns, around 3–4 minutes each side, then set aside to rest for a few minutes.
Add corn tortillas to the grill and warm for about 15 seconds each side.
Serve prawns on the warm tortillas, smothered in sauce, chopped avocado, extra toppings, and wedges of lime.
POMEGRANATE SALMON AND ASPARAGUS
TOTAL TIME: 30 minutes SERVES: 4
INGREDIENTS
- 12–14 fresh asparagus spears
- 4 x 170g salmon fillets, skin on
- 4 tbsp butter
- Juice of 2 lemons
- 1 pomegranate, seeds and juice
- Salt and pepper
- Spring onions, finely sliced
- 1 large red onion, finely sliced
METHOD
Place 3–4 spears of asparagus on aluminium foil and top with a salmon fillet, one tablespoon of butter, juice of half a lemon, 1 tablespoon of pomegranate juice and season with salt and pepper.
Loosely wrap, then repeat with remaining ingredients until you have four packets to put on the campfire barbecue.
Barbecue until salmon is cooked through (slightly pink in the middle) and asparagus is tender; around 10 minutes.
Open up each aluminium packet, place salmon and asparagus on individual plates and drizzle juices over the top.
Sprinkle each portion with chopped spring onions, sliced onion and pomegranate seeds to serve.
CHERRY VANILLA POPSICLES
TOTAL TIME: 5 minutes SERVES: 10
INGREDIENTS
- 400g can full fat coconut milk
- 3 cups fresh cherries, deseeded
- 1 tsp vanilla bean paste
- 2–3 tbsp pure maple syrup
METHOD
Add coconut milk, cherries, vanilla and maple syrup to a blender and blend until smooth.
Pour the mixture into popsicle moulds with sticks.
Freeze for 6–8 hours and serve.