Easter menu

Gather together friends and family to share this elegant, festive feast prepared by Amanda Cordony of The Cordony Kitchen. Amanda is our new regular food editor and will be serving us delicious seasonal dishes in each issue.

-  Amanda Cordony

COCONUT KING PRAWNS WITH HARISSA MAYONNAISE AND LIME 

Prep time: 20 minutes.

Cook time: 10 minutes.

Makes: 6

½/2 cup gluten-free plain flour

1 teaspoon smoked paprika salt and pepper to taste

1 large free-range egg

1 cup shredded coconut

6 king green prawns, peeled, tail left on 

Mayonnaise 

3/4 cup whole egg mayonnaise

1 tablespoon harissa paste salt and pepper to taste micro herbs, to garnish lime wedges, to garnish

1 Preheat oven to 200°C (180°C fan). Line a baking tray with parchment paper.

2 To make mayonnaise, mix together whole-egg-mayonnaise, harissa paste, salt and pepper to taste. Set aside.

3 Place flour, paprika, salt, pepper in a bowl and mix. In another bowl, lightly whisk the egg. Add the coconut to a third bowl.

4 Holding the tail, dip and coat a prawn in the flour mix. Tap prawn on the side of the bowl to remove excess flour.

5 Dip prawn into the egg, , followed by the coconut. Lightly squeeze the prawn and coconut to stick together. Repeat step 4 and 5 for remaining prawns.

6 Lay the prawns evenly on the baking tray and bake for 10 minutes or until golden.

7 Serve with mayonnaise, herbs, and lime.

BARRAMUNDI WITH LEEK, THYME AND GRAPEFRUIT

Prep time: 15 minutes.

Cook time: 30 minutes.

Serves: 6

10g thyme sprigs

800g barramundi fillet, boneless

1 leek, white part only, thinly sliced in half circles 

50g butter, chopped zest of ½ grapefruit 30ml extra virgin olive oil salt and pepper to season

1 grapefruit, peeled and separated into segments

3 sprigs thyme, leaves only, to garnish

1 Preheat oven to 200°C (180°C fan). Line a large baking tray with parchment paper.