Lime Coriander Prawn Fajitas

   

    Summer is almost here and with this weekend in the Midlands projected to be 20 degrees (YAY!) we have been on the hunt for a recipe that will satisfy tummies, can be eaten indoors or out in the garden and doesn't heat up the kitchen too much.

Perfect Pans comes to the rescue as all of our pans are so versatile, you can cook an entire meal in just the one pan! Forget about heating up the kitchen by using the oven and let us introduce a fresh beautiful dinner idea the whole family will enjoy. Of course using your Perfect Pans means there is less clean up with only one pan and the non-stick surfaces are wipe away clean saving you time and cutting out the hassle of cooking even on a super hot day!

One of our family’s favourite dinners in the summer and really all year around is Lime Coriander Fajitas. With all the fresh vegetables and sweet tangy sauce it will fill you up while still being light on a hot day. 

Ingredients:

500g Fresh or Frozen King Prawns (the bigger the better) or chicken
2-3 peppers, thinly sliced I use a combination of red, yellow and green
1 onion, thinly sliced (White is best, but you can use red if that's all you have)
Corn or flour tortillas

Additional Toppings: Grated cheese or feta, sliced avocado, iceberg lettuce, tomato

Cilantro Lime Marinade Ingredients

180 ml buttermilk 
1/2 grams packed fresh coriander leaves 
60 ml fresh lime juice
1 jalapeno, stem, seeds and membrane removed
1 Tbl. chili powder
1 clove garlic, minced
1 tsp. salt

Fresh Mexican Slaw Ingredients

3 Tbl. fresh lime juice
2 Tbl. rapeseed oil
1 tsp. honey
1/2 tsp. ground cumin
salt and pepper
1 jalapeno, seeded and minced
4 Tbl. fresh coriander chopped
10 oz  thinly sliced cabbage

 I also add (opt.):
1/4 clove fresh garlic, minced
1 Tbl. red wine vinegar
1/2 Tbl. Worcestershire
1/2 tsp. sugar

Method:

Place prawns in one resealable plastic bag and the bell peppers and onion in another resealable bag.  Prepare the marinade (recipe below) and add half to the prawns and the other half to the vegetables; seal bags and refrigerate for at least 1 hour or up to 24 hours.  Remove Prawn from bag, discarding marinade. Using a Crafond 28 cm Grill Pan place over medium-high heat until hot.  Add Prawns and cook for 5-8 minutes until done.  Set aside and keep warm.
Meanwhile, remove the vegetables from the bag, discarding marinade.  In the same Crafond grill add the vegetables and cook for 8-10 minutes or until tender.
Serve prawns in tortillas with vegetables, Fresh Mexican Slaw and desired toppings.  

Marinade Method

In a blender or food processor, combine all marinade ingredients and process until smooth. 
Makes about 450ml

Fresh Mexican Slaw Method

In a large bowl, whisk together all ingredients and pour over slaw.  Toss gently to coat.  Serve immediately

Summer-time Grilled Corn and Dry Rub Marinated Steak

Perfect Summer-time Grilled Corn and Dry Rub Steak

Cook Time: 30 minutes
Total Time: 30 minutes
Yield: 6 ears grilled corn

Ingredients
6 ears corn
3 tablespoon rapeseed oil
salt and pepper


Chipotle Lime and Feta Cheese Butter

8 tablespoons butter, softened
2 tablespoons chipotle Chile
2 tablespoons fresh basil or cilantro, chopped
1 lime, juiced
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 cup Feta cheese

Parmesan Basil Butter 
8 tablespoons butter, softened
1/2 cup finely grated parmesan cheese
3 tablespoon fresh basil, chopped
1/2 teaspoon pepper

Jalapeno Lime Butter 

8 tablespoons butter, softened
1 lime, juiced and zest
1 small jalapeno, seeded
1 teaspoon smoked paprika
Blue Cheese Butter 

 8 tablespoons butter, softened
2 teaspoons fresh lemon juice
1/4-1/3 cup fresh blue cheese, crumbled
1/4 teaspoon pepper.1/4 teaspoon salt
Instructions

1. Massage fresh sunflower or rapeseed oil into pan and turn to medium heat.

2. Remove the husk from each ear of corn. Brush the corn with oil and season with salt and pepper. Grill in a Perfect Pans Grill Pan or Flat Tray for about 5 minutes each “side” – rotating corn 3 times during grilling. 

 3. Remove the corn from the grill and if eating straight off the cob, allow the corn to cool 3 minutes. Then brush with butter and eat. 

 4. If you would like to remove the corn from the cob allow the corn to cool completely, about 5 to 10 minutes. Then place the corn on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward, cutting the corn from the cob. Continue cutting until all of the corn is removed.

5. For the chipotle lime and Feta cheese butter, combine all ingredients except the cheese and mix well. Rub the corn with the butter and then sprinkle on the cheese.

6. For the jalapeño lime butter, place all ingredients in a food processor and puree until smooth.

7. For parmesan basil butter and blue cheese butter combine all ingredients in a bowl and stir until combined.

8. The butter can be made ahead and stored in the refrigerator for up to two weeks.

Steak Dry Rub:

1/4 cup coriander seeds
2 tbsp cumin seeds
2 tbsp yellow mustard seeds
2 tbsp fennel seeds
2 tbsp peppercorn
2 tbsp salt
2 small dried chillies or 1/2 tbsp chilli flakes
1 tbsp ground ginger
1 tbsp ground turmeric
Lightly dry roast all the ingredients except for the salt, ginger and turmeric then grind it to a coarse powder.