Archives for posts with tag: Chilli



Once you have mastered the basic technique of a risotto, the possibilities are endless. I learned the basics from Jamie’s Kitchen, still my most favourite Jamie Oliver cookbook and one that has guided me successfully through many culinary experiments in the past. One of the best tips I’ve picked up from Jamie is that you really need to keep stirring the risotto to give it the creamiest of textures. Many times I have nursed a sore arm due to this tip! In my little kitchen, my two hot plates sit atop a miniature bench oven, which means that I also have to stand on tippy toe to see inside the pan! But I digress (and exaggerate). A perfectly cooked risotto is well worth the effort, and the pain is not so bad as I make out 😉 Tonight’s dinner turned out really well, as I was looking for something really simple yet still flavourful, and this risotto was both of these. I used a small sprinkling of chilli flakes in this recipe, but you could easily do without if you prefer.

Prawn Risotto with Lemon and Thyme 

1 and 1/2 cups arborio rice

1 onion, finely chopped

1 tablespoon butter

1 tablespoon olive oil

1/2 teaspoon dried chilli flakes

1 teaspoon lemon rind

2-3 cups chicken stock

1 wineglass of a dry white wine

400g uncooked fresh prawns

Juice from 1/2 lemon

A few sprigs of fresh thyme, to serve

Heat the oil and butter together in a medium to large saucepan. Slowly sauté the onion until translucent, then add the rice and chilli flakes and coat in the oil and butter mixture. Add in the lemon rind, followed by the white wine. Adding the wine first will cook off the alcohol and leave behind a rich and deeper flavour. Keep stirring the rice until all of the liquid is absorbed, then continue to add ladles full of the chicken stock, stirring between each addition until the liquid is absorbed. It should take around twenty minutes to get through all the liquid. Just before your last addition of liquid, add the prawns and stir through with the rest of the liquid until just cooked. Remove the risotto from the heat, add the juice of half a lemon and place the lid on the top of the pan. Let the risotto sit for a minute or so, but not too long, else it will dry out. Divide between your plates and sprinkle the fresh thyme over the top of the risotto.

Bon Appétit!

*Serves 4








Well, it’s the end of a beautiful Winter’s weekend in Sydney, and after gorging on a big pasta meal last night I felt like something light and fresh. I love cooking at home on Sunday evenings and winding down before the week ahead. This is a basic stir fry, anyone can do it! You can’t go wrong with fresh prawns, chilli and basil. You can basically add whatever veg takes your fancy but I’m a fan of keeping things simple and an even bigger fan of broccolini. I keep the stalks nice and long as they are crunchy and full of flavour.

I’m settling in tonight to watch the great new Aussie drama The Time of Our Lives. I’m really enjoying this show, it’s got a great feel with something to love in each of the characters, and good music to boot! I’m especially liking Claudia Karvan’s performance – a raw and emotional portrayal of a fragile woman making her way through a marriage breakup whilst trying desperately to be the very best that she can for her son. This point alone earns her brownie points in my books!  Justine Clark as Bernadette is probably one of my favourite characters, and she’s got a great chemistry going with Shane Jacobson’s Luce – a really decent kind of guy. Feeling sad about Herb’s experience with his mum and hope there’s something good for him around the corner. I think it’s a great contemporary drama and I hope there’ll be more.

Here’s my recipe for a tonight’s dinner..hope you try it out yourself and enjoy!

Fresh Chilli, Prawn and Basil Stir Fry

160 g fresh prawns, uncooked

1 big handful of fresh basil

1 big handful chopped shallots

1/2 small red chilli, finely chopped

1/2 clove garlic, crushed

1 bunch broccolini

1 tbsp fish sauce

1-2 tbsp soy sauce

100 g vermicelli noodles

2 lemon wedges to serve

First of all, place the noodles in freshly boiled water and let them soak for 2 minutes before draining and set aside.

Fry the chilli, garlic and prawns in a hot wok until just cooked and then remove. Then stir fry the broccolini for about 2-3 minutes. Add in the fish sauce, soy sauce and shallots and stir fry for about another minute, then add the prawns and fresh basil back in, followed by the cooked noodles. Stir through to combine and then serve it up with some fresh lemon wedges..delish! And healthy 🙂

Serves 2

Hope you all have a great week xo

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Taking inspiration from a recent dinner at Pomegranate Thai (1/191 Darling Street, Balmain), here is my own take on fresh scallops with vermicelli, fresh chilli and lime..I got my fresh scallops from Joe’s Catch of the Day in Balmain and some great cooking tips too.. Thanks Deecy (sorry if I have spelled your name incorrectly)! Unlike Pomegranate’s steamed scallops, I cooked mine in the fry pan with some olive oil, finely chopped chilli, lime juice and chopped coriander…delicious! Don’t forget to wash the shells before you plate up your scallops, and it’s best to dust the raw scallops with a little flour before you cook them so they hold their shape.

If you’re heading to Pomegranate Thai then be sure to try the Balmain Stir Fry with Beef and the Lamb Massaman won’t be disappointed 🙂

Trini xo