Seafood Burritos with Tanami Fire

A yummy, creamy seafood meal with a bite! Just a mild one in this version (family-friendly) but increase the quantity of Tanami Fire if you like getting all spicy with it. I've also gone really easy on the seafood for budget reasons, but the sauce would be even more divine with the addition of scallops, salmon or other seafood. Serves 4.

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons butter
2 teaspoons crushed garlic
2 teaspoons Outback Pride Tanami Fire
400gm peeled green (raw) prawns
1 medium zucchini, grated
1/2 red or green capsicum, halved and finely sliced
1 medium onion, quartered and finely sliced
4 flour tortillas
2 1/2 tablespoons plain flour
1/2 cup cream
3/4 cup milk
1/2 cup sour cream
1/3 cup shredded or grated parmesan
1 tablespoon Outback Pride Sea Parsley
1 cup grated low-fat tasty cheese

Step One
Preheat the oven to 160 degrees celsius. Heat half the oil and half the butter in a frying pan before adding the garlic and Outback Pride Tanami Fire. Cook for 1 minute, and then add the prawns. Cook, stirring, for 2-3 minutes or until all of the prawns turn pink. Remove from pan and drain on paper towels.

Step Two
Add the remaining oil to the pan and heat. Stir in the onion and capsicum and cook, stirring, for 2 minutes. Add the zucchini and cook for a further minute. Remove from pan and set aside.

Step Three

Add the remaining butter to the pan and melt. Add the flour to the pan and stir until the mixture begins to froth. Remove from the heat and gradually stir in the cream and milk. Return to the heat and stir constantly until the sauce begins to thicken and boil. Stir in the sour cream, parmesan and Sea Parsley. Return the cooked vegetables to the pan and stir to combine with the sauce.

Step Four
Add the cooked prawns to the sauce and mix well. Lay the four tortillas, each folded upwards like a taco, in a greased pan (or on baking paper in a baking tray). Fill the middle third of each tortilla with sauce - top to bottom - and then fold each side over it.

Step Five

Sprinkle the grated cheese over the top of the tortillas and bake for about 20 minutes, until the cheese has melted and the ends are slightly crispy. Serve on a plate atop Tanami Fire Tomato Sauce.

Tanami Fire Tomato Sauce

A very slightly fruity, mildly spicy - child-friendly - tomato sauce for accompanying Mexican-style dishes (such as Seafood Burritos, the next recipe). Roughly based on a Family Circle recipe, and quick and easy to prepare.

Ingredients

1 teaspoon cumin seeds
400g can tomatoes
1 splash extra virgin olive oil
1 small chopped onion (brown or red)
1 teaspoon minced or crushed garlic
1/2 water
1 teaspoon vegetable stock powder
1 teaspoon white wine vinegar
1/4 teaspoon Outback Pride Tanami Fire

Step One

Dry-fry the cumin seeds in a pan until fragrant, approximately 30 seconds. Set aside.

Step Two

Splash some olive oil into the pan and heat. Add the onions and saute until soft.

Step Three

Add the onion and cumin to the rest of the ingredients and blend with a stick blender until smooth.

Note: You can also use a food processor, but I find the stick blender easier to clean up after, especially for such a quick recipe.

Step Four

Transfer the ingredients to a saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes. Use immediately or refrigerate for later use. Reheats well.

Kutjera Lamb Shanks with Pumpkin

A warm and wintery meal, serve with mashed potato or try couscous for a Moroccan feel. Inspired by an old Good Taste magazine recipe (one of my old mag clippings) - check out taste.com.au for other ideas.

Ingredients

Approx 300g Jap pumpkin, peeled and de-seeded
1 1/2 cups boiling water
Stock cubes or powder, crumbled (enough to make 1 1/2 cups stock, read each packet to check)
4 lamb shanks, French trimmed
1 tbs extra virgin olive oil
1 brown onion, finely chopped
1/2 cup dry red wine
250ml tinned crushed tomatoes
1/2 cup dried dates, pitted and halved
1 cinnamon stick
2 teaspoons Outback Pride Ground Kutjera
Salt and freshly ground black pepper
1 tbsp Outback Pride Sea Parsley Flakes, or chopped fresh parsley

Step One

Cut the pumpkin into 2cm thick wedges and then in half crossways. Stir the crumbled stock into the jug of boiling water and set aside until needed.

Step Two

Place the flour on a large plate and coat the lamb shanks all over, shaking off any excess. Heat the oil in a large saucepan or heatproof casserole dish over medium-high heat. Add the lamb and cook for 2-3 minutes, turning occasionally, or until well browned all over. Remove the lamb from the pan and set aside.

Step Three
Add the onion to the pan and cook, stirring, for 2 minutes or until onion is soft. Return the lamb shanks to the pan with the chicken stock, red wine, tomatoes, dates, kutjera and cinnamon stick and bring it to the boil. Reduce heat to medium low and simmer, covered, turning the shanks occasionally, for 45 minutes.

Step Four

Add the pumpkin to the pan and simmer, uncovered, for 35 minutes or so until the pumpkin is tender and the sauce slightly thickened. Add the Sea Parsley flakes to the sauce just before serving the lamb over mashed potato. Accompany with a full-bodied red wine.

Serves 4

Carrot and Wattleseed Cake

This is one of my mum's recipes, amended a little and with the addition of Outback Pride's ground wattleseed.

Ingredients

1 cup wholemeal self-raising flour
1 cup plain flour (white)
1 tsp bicarb of soda
2 teaspoons cinnamon
2 tablespoons Outback Pride Ground Wattleseed
1 cup raw sugar
1 cup vegetable oil
4 eggs
1/2 cup sour cream
4 medium carrots

Step One

Sift flours, bicarb of soda, cinnamon and wattleseed into a large bowl. Add sugar and oil, and mix well.

Step Two

Grate the carrots and set aside. Put eggs and sour cream into a separate bowl and mix well.

Step Three

Add the egg mixture to the flour mixture and combine until smooth. Add the grated carrot and mixed well.

Step Four

Grease and line two loaf tins, or just one round baking tin. Pour in the cake mixture. Bake at 180 degrees for about 45 minutes, pierce with a skewer in the middle to check if it is cooked through.

Step Five

Stand for a few minutes, and then turn onto a wire rack to cool. When cool, spread with the Cream Cheese Frosting and serve.

CREAM CHEESE FROSTING

Combine 120g cream cheese, 1 teaspoon lemon rind (or try Ground Lemon Myrtle for a herby lemon tang!) and 30g butter. Gradually add 1 1/2 cups sifted icing sugar and stir until smooth.