Cook Up With Vicki Recipes

I recently participated in a Cook Up With Vicki from the December/January issue of the Donna Hay magazine...

We do this Cook-Up from every magazine issue and then blog it...

Anyone who would like to join us is most welcome...

just cook something from the latest issue and blog it!!!

Prawns with Lime Mayonnaise...

Sage and Prosciutto Corn Cakes...

Tray Roasted Vegetables...

Greens with Crispy Sage Butter...

My latest new read...Lunch in Paris by Elizabeth Bard

And to top off the dinner and the new read Hubby's contribution to the meal!!!

Recipes follow for...

Prawns with Lime Mayonnaise
Greens with Crispy Sage Butter
Tray Roasted Vegetables

PRAWNS WITH LIME MAYONNAISE (Serves 8)

2 1/2 C (750g) whole-egg mayonnaise

2/3 C (160ml) lime juice

2/3 C (125ml) sea salt flakes

1/3C finely grated lime rind

48 cooked prawns, peeled, tails intact

• Place mayo and lime juice in a bowl and mix well to combine. Set aside



• Place salt and lime rind in a bowl and mix well to combine



• Serve the prawns with the lime mayo and lime salt for dipping.

GREENS WITH CRISPY SAGE BUTTER

• 700g green beans, trimmed



• 4 bunches broccolini, trimmed



• 150g salted butter, chopped



• 1 bunch sage, leaves picked



• sea salt and cracked black pepper



• Cook beans and broccolini in a large saucepan of salted boiling water for 2 m or until tender



• Drain and refresh under running cold water. Set aside



• Place butter in a frying pan over medium heat and stir until melted



• Add sage leaves and cook 3-4m or until crispy



• Add beans, broccolini, sea salt and pepper and toss until warmed through



• Arrange on a serving plate and spoon over sage butter to serve

Serves 8

TRAY ROASTED VEGETABLES

• 1 butternut pumpkin



• 1k chat (baby) potatoes, halved



• 2 bunches baby beetroot, trimmed and halved



• 12 pickling onions, peeled



• 2 bunches baby carrots, trimmed and peeled



• 1 head garlic, cloves separated



• 2 pieces lemon rind



• 1 bunch thyme



• olive oil



• sea salt and cracked black pepper



• Pre-heat oven to 220c (425f)



• Divide the pumpkin, potato, beetroot, onions, carrots, garlic, lemon thyme, oil, salt and pepper between 2 large trays and toss to combine



• Roast for 30 m or until tender and golden



• Serves 8

This dish is absolutely delicious and the standout for me...yummmm!!!

For the full meal hop on over to my other blog Queen of the Armchair

Bon Appetit...Dzintra