Southern View: January 20, 2022
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½ cup each coriander<br />
and mint leaves, roughly<br />
chopped<br />
½ cup thick plain<br />
yoghurt<br />
Thursday <strong>January</strong> <strong>20</strong> <strong>20</strong>22<br />
[Edition datE]<br />
15<br />
3<br />
Taste of summer<br />
with a little spice<br />
Barbecued tandoori<br />
prawns<br />
Sometimes a tasty<br />
snack is required<br />
while sitting in the<br />
sun with a cold<br />
beverage. So if that<br />
is your plan for the<br />
weekend throw some<br />
prawns in this tasty<br />
marinade today and<br />
then all you need to<br />
do is thread them<br />
on to some skewers,<br />
fire up the barbecue<br />
and eat. You can<br />
cook the prawns on<br />
the barbecue or in a<br />
frying pan. Either way,<br />
make sure it’s quite<br />
hot so they get a<br />
light char in the short<br />
cooking time<br />
Ingredients<br />
Makes 10 skewers<br />
2 Tbsp thick plain<br />
yoghurt<br />
1 Tbsp bought tandoori<br />
paste<br />
1 Tbsp vegetable oil<br />
1 Tbsp grated fresh<br />
ginger<br />
2 cloves garlic, crushed<br />
1 tsp ground cumin<br />
1 tsp honey<br />
½ tsp ground turmeric<br />
<strong>20</strong> large raw, peeled<br />
prawns<br />
Coriander, mint and<br />
yoghurt relish (see recipe<br />
below).<br />
Lime wedges<br />
10 thin metal or wooden<br />
skewers.<br />
Directions<br />
Stir everything, except<br />
the prawns, together in a<br />
large shallow dish. Add the<br />
prawns and turn to coat.<br />
Cover and chill for at least<br />
a few hours if possible, or<br />
up to 24 hours.<br />
Preheat a lightly oiled<br />
barbecue chargrill plate or<br />
frying pan.<br />
Thread the prawns on<br />
to skewers and cook for<br />
1-2 minutes on each side<br />
until just cooked through.<br />
Cooking time depends on<br />
the size of the prawns.<br />
Transfer to serving<br />
platter and serve with the<br />
relish for dipping and lime<br />
wedges for squeezing over.<br />
Coriander, mint and<br />
yoghurt relish<br />
Makes about 1 cup<br />
Ingredients<br />
2 Tbsp rice bran oil<br />
Finely grated zest 1 lime<br />
1 Tbsp lime juice<br />
2 cloves garlic, crushed<br />
1 long green chilli,<br />
chopped<br />
½ tsp ground cumin<br />
1 tsp sea salt<br />
Directions<br />
Place all the ingredients<br />
in a food processor and<br />
process until smooth.<br />
Crunchy Spicy<br />
Chicken Nibbles with<br />
Alabama dipping<br />
sauce<br />
Serves 4–6 as a snack<br />
Ready In: 50 minutes<br />
Ingredients<br />
150g spicy corn chips<br />
1 cup panko<br />
breadcrumbs<br />
2 tsp Mexican seasoning<br />
1/2 tsp ground chilli<br />
1/2 tsp dried oregano<br />
1/2 tsp salt<br />
1kg chicken nibbles<br />
(approx. 24)<br />
2 eggs, lightly beaten<br />
Cooking spray<br />
•Alabama dipping<br />
sauce:<br />
1 cup mayonnaise<br />
1/8 cup cider vinegar<br />
1 tbsp Dijon mustard<br />
2 tsp ‘cream style’<br />
horseradish (available in<br />
the supermarket)<br />
1 clove garlic, crushed<br />
1/4 tsp paprika<br />
Handful of fresh basil<br />
leaves, finely chopped<br />
Salt and pepper<br />
Directions<br />
Preheat the oven to 190<br />
deg C. Place the corn chips<br />
in a processor or sturdy<br />
bag, and pulse or crush to<br />
form crumbs.<br />
Add the breadcrumbs,<br />
seasonings and salt and<br />
pulse or shake bag to mix.<br />
Pour into a bowl.<br />
Dunk the chicken<br />
nibbles in the beaten egg,<br />
then coat in the crumb<br />
mix. Arrange on a baking<br />
tray lined with non-stick<br />
baking paper, and spray<br />
generously with cooking<br />
spray.<br />
Bake for 35 minutes,<br />
or till golden. Make the<br />
Alabama dipping sauce.<br />
In a medium-sized bowl,<br />
whisk all of the ingredients<br />
together until smooth.<br />
Transfer to a jar with a<br />
tight lid and refrigerate<br />
until needed (up to a<br />
week).<br />
Tip: You can use the<br />
crunchy crumb mixture<br />
for home-made chicken<br />
nuggets or even for<br />
crumbing fish.<br />
continuing education<br />
Papanui High School<br />
Are you wanting to learn new skills,<br />
gain confidence, be creative, get fit or<br />
relax, meet some new people, keep<br />
mentally active or follow a particular<br />
passion? There are many reasons why<br />
people wish to continue to learn. Come<br />
along to Papanui High School and<br />
enrol in one of our popular nightclasses<br />
where you will enjoy getting together<br />
with like-minded people. Our tutors<br />
are well-qualified in their chosen<br />
field and wanting to help make your<br />
learning experience rewarding. We<br />
are confident regardless of your age,<br />
or interest, you will find a course that<br />
will give you the opportunity to extend<br />
your personal skills and knowledge<br />
and meet some new people in an<br />
enjoyable friendly environment.<br />
We offer a wide range of classes<br />
including a variety of Cooking<br />
Classes, Cake Decorating,<br />
Photography, Art, Ukulele<br />
and Guitar, Languages,<br />
Woodwork, Beekeeping, Stone<br />
Carving, Millinery, Yoga,<br />
Pilates, Tai Chi, Dressmaking,<br />
Cheese Making, Upholstery,<br />
Poetry Writing plus many<br />
more options.<br />
Our classes for Term 1 begin<br />
the week of 14 February and<br />
most run for 7 weeks.<br />
Classes are held in the<br />
evenings but there are some<br />
weekend workshops on offer as<br />
well.<br />
For a full list of courses and<br />
enrolment information please<br />
visit our website<br />
https://www.papanui.school.nz/<br />
com-edu/categories or phone<br />
our office on 03 352 0701 or<br />
email Barbara Roper<br />
rpb@papanui.school.nz.
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