SUPER SIMPLE CELEBRATIONS

Recipe on page 32

Recipe on page 32

“CREATE A FEAST FOR THE EYES WITH MOUTHWATERING MORSELS PRETTILY PRESENTED FOR YOUR GUESTS’ PLEASURE”

VEGIE STARTER

Recipe on page 32

EASY-COOK CUT

Recipe on page 32

Recipe on page 34

Recipe on page 34

Recipe on page 36

MEAT-FREE MAIN

Recipe on page 37

Recipe on page 36

COCONUT KINGFISH CEVICHE

Preparation time 20 mins

Cooking time nil

Serves 6

1½ Tbsp olive oil, plus extra, to drizzle
⅔ cup coconut milk
Finely grated zest and juice of 3 small limes
1 Tbsp fish sauce
Sea-salt flakes, to season
600g thinly sliced kingfish sashimi
Baby cos lettuce leaves
4 baby cucumbers, thinly sliced
1 pink grapefruit, segmented, cut into 1cm dice
1 avocado, cut into 1cm dice
2 long red chillies, deseeded, diced
Micro herbs, toasted coconut chips, to serve

STEP 1 In a medium bowl, combine oil, coconut milk, lime zest and juice, fish sauce and a pinch of sea-salt flakes.

STEP 2 Arrange kingfish in a single layer on a serving platter, spoon over half of the dressing and set aside to cure for 2-3 minutes.

STEP 3 Scoop kingfish into baby cos lettuce cups and arrange on serving platter. Top with sliced cucumber, grapefruit, avocado and chilli. Drizzle with remaining dressing and extra olive oil, and scatter with micro herbs and coconut chips. Serve.

CHORIZO AND EGGPLANT POLENTA STACKS

Preparation time 15 mins plus 1 hour chilling

Cooking time 20 mins

Makes 16

500ml chicken stock
130g instant polenta
¼ cup extra virgin olive oil
2 tsp finely chopped rosemary, plus extra sprigs, to serve
½ cup finely grated parmesan cheese
Sea-salt flakes and freshly ground black pepper, to season
1 large chorizo sausage, thinly sliced