Coconut prawns with lemon lime dip sauce

Ingredients
1kg medium green prawns
1 egg
40ml (2 tbs) milk
150g (1 cup) plain flour
2 cups shredded coconut
Vegetable oil, to shallow fry

Lemon-lime dipping sauce
250ml (1 cup) good-quality mayonnaise
1 lime, zested, juiced
1/2 lemon, zested, juiced


Method
Peel and de-vein the prawns, keeping the tails intact.
Combine the egg and milk in a small bowl. Dip prawns into flour to lightly coat, then egg mixture, followed by coconut. Heat oil in a frying pan over medium-high heat, shallow-fry prawns for 1-2 minutes each side until golden brown. Set aside to drain on paper towel.
To make the dipping sauce, place all ingredients in a small bowl and stir to combine. Serve the prawns with the lemon-lime dipping sauce.

Cheese puffs

Ingredients (serves 8)
3 eggwhites
200g gruyere cheese, grated
2 1/2 tablespoons plain flour
vegetable oil, for deep-frying

Method
Using an electric mixer, beat eggwhites until stiff. Fold in cheese and flour. Season.
Preheat oven to 160°C. Pour oil into a saucepan until it is half-full. Heat over medium heat until hot. Drop heaped teaspoonfuls of cheese mixture into oil, 4 at a time. Cook for 1 to 2 minutes or until crisp. Transfer to a wire rack. Keep warm in oven while cooking remaining cheese puffs. Serve hot.

Cheese and chutney mini muffins

Ingredients
2 cups self-raising flour
1 teaspoon baking powder
3/4 cup milk
1/2 cup olive oil
2 lightly beaten eggs
2/3 cup finely grated parmesan
salt and cracked black pepper
2 tablespoons tomato chutney

Method
Preheat oven to 190°C. Spray a 12 x 1 1/2 tablespoon-capacity mini muffin pan with a little oil spray. Set aside.
Sift flour and baking powder into a large bowl. In a separate bowl, combine milk, olive oil and eggs and add to the flour mixture. Add parmesan and salt and cracked black pepper, folding gently until just combined.
Place a spoonful of mixture in each muffin hole, coming about 3/4 of the way up the side of each hole. Make a little well in the centre of each muffin hole and divide tomato chutney between each hole. Using a skewer, gently swirl the chutney into the muffin mixture.
Bake for 10 minutes or until golden and cooked through. Turn out onto a wire rack to cool and repeat with remaining muffin mixture.

Chicken wings with blue cheese sauce

Ingredients (serves 6)
6 (about 850g) chicken wings
60ml (1/4 cup) maple syrup
60ml (1/4 cup) bourbon whiskey
2 tsp red Tabasco pepper sauce
2 garlic cloves, crushed
1 tsp ground cumin
Large pinch of cayenne pepper
Blue cheese sauce
75g (1/4 cup) light sour cream
65g (1/4 cup) mayonnaise
80g Castello blue cheese, coarsely chopped
1 tsp fresh lemon juice
1 small garlic clove, crushed

Method
Use sharp kitchen scissors to remove and discard the tips from each chicken wing. Cut the wings in half at the joint and place, in a single layer, in a shallow large glass or ovenproof dish.
Combine the maple syrup, bourbon, Tabasco sauce, garlic, cumin and cayenne pepper in a jug. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 6 hours to marinate.
Preheat oven to 200°C. Remove the wrap. Bake in oven, turning occasionally, for 1 hour and 10 minutes or until the chicken is golden.
Meanwhile, to make the blue cheese sauce, place the sour cream, mayonnaise, blue cheese, lemon juice and garlic in the jug of a blender and blend until smooth.
Transfer chicken to a serving platter and serve with the sauce.

Corn mini quiches

Ingredients
3 sheets frozen ready-rolled shortcrust pastry
4 eggs
1/4 cup pure cream
3 green onions, thinly sliced
2 x 125g cans creamed corn
1/3 cup grated tasty cheese

Method
Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole, round-based patty pans. Using a 7cm-round cutter, cut 24 rounds from pastry. Press into prepared pans.
Whisk eggs, cream, onion and corn in a jug. Pour mixture into pastry cases. Sprinkle with cheese. Bake for 13 to 15 minutes or until golden and set. Serve.
Notes
Frozen pastry should be partially thawed before using.

ASIAN CHICKEN MEATBALLS

500g chicken mince
2 shallots (green onions), thinly sliced
1 tab finely grated ginger
1 tab cornflour
1 tab oyster sauce
1 cup fresh breadcrumbs
1 tab sweet chilli sauce
Salt and pepper to taste

Combine mince, ginger, sauces, shallots, cornflour and breadcrumbs in a large bowl. Season with salt and pepper. Mix until well combined.
Roll mixture into small balls and place on a sprayed tray. Spray all over with cooking oil.
Add meatballs, in two batches, to a heated non-stick frypan. Cook, turning occasionally, for about 6 mins or until browned and cooked through. Serve with extra chilli sauce.