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A quick and easy guide to the holliest and jolliest Christmas cocktails

When it comes to the holiday season, nothing screams festive like Christmas-themed food and drinks. For your next holiday party, or if you're looking for a festive tipple on Christmas Eve to welcome in the big day, here's a list of our three favourite Christmas cocktails. All easy to make and undeniably delicious, these festive cocktails are guaranteed to have you in the Christmas spirit quicker than you can say "Another round!" Holiday Margarita Ingredients: · 30 ml Cointreau · 30 ml Blanco Tequila · 30 ml Fresh Lime Juice · 6 drops Aromatic Bitters Method: 1. Combine all ingredients in a cocktail shaker and add ice 2. Shake and strain into a cinnamon sugar-rimmed coupe glass 3. Garnish with rosemary sprig Holiday Cosmopolitan Ingredients: · 20 ml Cointreau · 40 ml Vodka · 20 ml Fresh Lime Juice · 20 ml Cinnamon Clove Cranberry Syrup Method: 1. To make the syrup: Add 1 cup cranberries, 1 cup water, 1 cup sugar, 1 stick cinnamon, 5 cloves in a saucepan and heat up until boiled 2. Add all ingredients into a cocktail shaker and shake until well chilled 3. Strain into chilled glass 4. Garnish with a cinnamon stick Holiday Jam Ingredients: · 20ml Cointreau · 40 ml Vodka · 20 ml Fresh Lime Juice · 10 ml Cranberry Juice · 1 Bar Spoon Blackberries Method: 1. Add all ingredients into a cocktail shaker and shake until well chilled 2. Strain into chilled glass 3. Garnish with a blackberry Image credits: Supplied

Food & Wine

Alluring, classic, glamorous: the history of the martini cocktail

<a href="https://theconversation.com/profiles/ursula-kennedy-560331">Ursula Kennedy</a>, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> The martini cocktail has existed in a range of guises throughout its ice-cold, crisp life. Several stories exist as to its origins. The “classic” martini is made with gin and vermouth (a fortified wine infused with spices) and garnished with an olive or a twist of lemon. It is quintessentially American. <h2>The contested origins of the martini</h2> <a href="https://historynewsnetwork.org/article/143103">Many believe</a> the martini was invented in the 1860s at the Occidental Hotel in San Francisco by bartender Jerry Thomas. Thomas evolved a one part sloe gin, two parts sweet vermouth, maraschino and a dash of bitters with a lemon concoction into a drink he called the Martinez, which he made for passengers departing on the ferry to the town of the same name. It was said to also be prepared for miners celebrating striking gold. Others believe it was invented in 1911 at the Knickerbocker Hotel in New York by bartender Martini di Taggia, served to billionaire John D. Rockerfeller with equal parts London dry gin and dry vermouth. However, recipes for the drink were published as early as 1862, in Jerry Thomas’s Bartenders’ Guide. Stronger versions of the martini include two parts gin, and even up to five parts gin, to one part vermouth, garnished with olive or lemon. A “dry” martini has little to no vermouth at all – the focus being gin. Author T.S. Eliot once said: <blockquote> There is nothing quite so stimulating as a strong dry martini cocktail. </blockquote> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=380&fit=crop&dpr=1 600w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=380&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=380&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=478&fit=crop&dpr=1 754w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=478&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/521990/original/file-20230420-16-tnbdz5.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=478&fit=crop&dpr=3 2262w" alt="" /></a><figcaption>A classic martini with olives as the garnish. Shutterstock</figcaption></figure> <h2>The martini’s rise, fall and rise again</h2> During the <a href="https://www.history.com/topics/19th-century/gilded-age">Gilded Age</a> (1880-1900), the martini rose in popularity and remained so through to the mid-20th century. Prohibition in America during 1920 to 1933 did little to harm the martini’s popularity, as backyard gin production was reasonably easy. In the 1960s the drink’s popularity started to wane due to the burgeoning quality and availability of other beverages such as wines and beers. There were also concerns about alcohol consumption and health. With the increasing popularity of “retro” style and culture in recent years the martini has made a comeback, with <a href="https://vinepair.com/articles/martini-hype-train/">reports of increased demand</a> for the drink among young people. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=458&fit=crop&dpr=1 600w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=458&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=458&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=576&fit=crop&dpr=1 754w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=576&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/521989/original/file-20230420-22-ci80sy.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=576&fit=crop&dpr=3 2262w" alt="" /></a><figcaption>Customers at a Philadelphia bar after Prohibition’s end, Dec. 1933. Shutterstock</figcaption></figure> <h2>Martini and its variations</h2> Today, the martini (or a common variation of it) is best known for its identity in popular culture, most famously as the drink of fictional British Secret Service agent, James Bond. The famous phrase “shaken, not stirred” was first uttered on screen by actor Sean Connery playing Bond in the 1964 movie Goldfinger. Bond’s tipple of choice is prepared with vodka rather than gin. While most purists believe the gin martini is the classic form of the drink, there are myriad variations that use the martini name or are closely related to the original drink, such as <a href="https://www.liquor.com/recipes/gibson/">the Gibson</a>, a classic martini garnished with cocktail onions instead of olives. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=597&fit=crop&dpr=1 600w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=597&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=597&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=750&fit=crop&dpr=1 754w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=750&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/521991/original/file-20230420-3001-awnpdc.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=750&fit=crop&dpr=3 2262w" alt="" /></a><figcaption>Sean Connory as James Bond, making his signature vodka martini. Wikimedia</figcaption></figure> <a href="https://www.spiritshunters.com/cocktail/the-history-of-the-dirty-martini/">The “dirty” martini </a>is currently popular, which is gin soiled with a generous dash of brine from the olive jar. According to the Oxford Companion to Spirits & Cocktails, the practice of adding brine to a martini has been around since at least 1901. The term “dirty martini” seemingly wasn’t coined until the 1980s, however. US president Franklin Delano Roosevelt may have been an early proponent of using olive brine in cocktails. Allegedly, the president “would shake up a drink at the drop of a hat … and was reported to have splashed a bite of brine in his drinks at the White House,” writes Robert Simonson in The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes. <a href="https://www.gq-magazine.co.uk/article/espresso-martini-vodka-cocktail">The story goes</a> that London bartender Dick Bradsell first made the espresso martini, a fusion of espresso, sweet coffee liqueur and vodka, in the late 1980s when supermodel Kate Moss (or sometimes Naomi Campbell) asked for a drink that would “wake me up and fuck me up”. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=399&fit=crop&dpr=1 600w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=399&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=399&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=502&fit=crop&dpr=1 754w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=502&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/521984/original/file-20230420-2604-g4y6r4.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=502&fit=crop&dpr=3 2262w" alt="" /></a><figcaption>The espresso martini. Shutterstock</figcaption></figure> There are many modern drinks that use the iconic martini glass to justify using martini in their name – however, they bear little resemblance to the original cocktail. An appletini is vodka blended with apple juice, apple cider or apple brandy, while the “French martini” consists of vodka, pineapple juice and raspberry liqueur. The TV show Sex and the City popularised the “flirtini”, containing vodka, champagne and pineapple juice. <figure><iframe src="https://www.youtube.com/embed/8STeT9WrYtU?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> <h2>Keeping cool</h2> A martini glass – a classic conical bowl on a long straight stem – is one aspect of the drink that does not change. The glass was <a href="https://www.irishtimes.com/life-and-style/homes-and-property/design-moment-martini-glass-1925-1.4094434">formally unveiled at the 1925 Paris Exhibition</a> as an alternative to the classic champagne glass. The long stem allows the glass to be held while the drink remains cool, not warmed by the drinker’s hands. The wide rim allows the drinker’s nose to be close to the liquid when sipping, so the aromatics can be easily appreciated. <h2>Never out of style</h2> While Bond embodied the glamorous side of the martini, studies of writer Ian Fleming’s famous spy indicate that Bond had a <a href="https://theconversation.com/the-names-bond-james-bond-and-im-an-alcoholic-21440">severe problem with alcohol</a> consumption. On occasion he may have had a blood alcohol concentration of .36% – almost fatal. The martini should be consumed with deference … and in moderation.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/195913/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/ursula-kennedy-560331">Ursula Kennedy</a>, Lecturer of Wine Science, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/alluring-classic-glamorous-the-history-of-the-martini-cocktail-195913">original article</a>. Images: Getty

Food & Wine

Sweet and sour prawns

Don’t settle for takeaway when it’s so easy to whip up this delicious sweet and sour prawn dish. Serves: 4 Ingredients: <ul> <li>500g raw banana prawns, peeled, deveined, heads removed</li> <li>2 carrots, sliced</li> <li>1 cup chopped red, yellow and green capsicum, cut into bite sized pieces</li> <li>½ brown onion, chopped</li> <li>1 tablespoon grated fresh root ginger</li> <li>1 red chilli, deseeded, chopped</li> <li>1 cup fresh pineapple, chopped</li> <li>200ml pineapple juice</li> <li>3 tablespoon vegetable oil</li> <li>2 tablespoon rice wine vinegar</li> <li>1 tablespoon soy sauce</li> <li>¼ cup tomato sauce</li> <li>¼ cup brown sugar</li> </ul> Method: <ol> <li>Heat 2 tablespoons of oil in large wok over medium-high heat. Add prawns and stir-fry for 3 minutes, or until prawns are just cooked through. Remove from wok and set aside.</li> <li>Heat remaining oil in wok. Add onions and cook for 2 to 3 minutes, or until softened. Add chilli and ginger and cook for 2 minutes, then add pineapple, capsicums and carrots. Cook for 1 minute.</li> <li>Add vinegar, tomato sauce, soy sauce, sugar and pineapple juice. Bring to simmer and cook for 7 minutes, or until sauce begins to thicken.</li> <li>Return prawns to pan and toss to warm through and coat. Serve with a side of plain rice.</li> </ol> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/chicken-mushroom-and-asparagus-stir-fry/">Chicken, mushroom and asparagus stir-fry</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/sesame-and-ginger-bbq-pork-stir-fry/">Sesame and ginger BBQ pork stir fry</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/blackbean-pork-stir-fry-with-cashew-nuts/">Blackbean pork stir fry with cashew nuts</a>

Food & Wine

Woman awarded $131,000 after not being invited to work drinks

A waitress has been awarded a whopping $131,000 after not being invited to work drinks. Rita Leher said that she felt “shunned” by her colleagues at a London casino when they didn’t invite her to a cocktail bar. The 51-year-old, who is older than her colleagues and has worked at the casino for 10 years, took stress leave after hearing the plans being discussed in front of her and not receiving an invite. Rita, who also happens to be of African descent, issued a complaint to the employment tribunal on the basis of race and claimed the victimisation was due to her age and ethnicity. “We unanimously agree that being excluded from discussions at work about a social occasion amongst colleagues when one would normally be included would subject an employee to a detriment at work," Employment Judge Sarah Moor said. "A reasonable employee would consider that such exclusion was to their disadvantage because they had lost the opportunity to bond with colleagues on that social occasion. "The occasion was sufficiently linked to work by the fact that it was amongst work colleagues and was discussed at work, and would provide the opportunity for team bonding.” Rita was subsequently awarded £74,113.65 ($131,000) in compensation on the basis of injury to feelings and loss of overtime and financial loss. Image: Shutterstock

Money & Banking

All hail the mighty prawn!

Vibrant in colour, sweet in flavour and firm in texture – there’s nothing more delicious than a good ol’ Aussie prawn. So, to mark National Prawn Day on March 19, we’ve got an original recipe by Susie Burrell, prepared especially for Tropic Co, for you to whip up at home. <ul> <li dir="ltr" aria-level="1"> Preparation time: 00:15 </li> <li dir="ltr" aria-level="1"> Cooking time: 00:10 </li> <li dir="ltr" aria-level="1"> Serves: 4 </li> <li dir="ltr" aria-level="1"> Level: Easy </li> </ul> Ingredients List: <ul> <li dir="ltr" aria-level="1"> 12 Raw Tropic Co Tiger Prawns, peeled, tails left on </li> <li dir="ltr" aria-level="1"> Panko Bread Crumbs </li> <li dir="ltr" aria-level="1"> 1⁄2 cup plain flour </li> <li dir="ltr" aria-level="1"> Salt & Pepper </li> <li dir="ltr" aria-level="1"> 1 egg </li> <li dir="ltr" aria-level="1"> Lime wedges, to serve </li> <li dir="ltr" aria-level="1"> Dipping Sauce </li> <li dir="ltr" aria-level="1"> 1⁄2 cup low-fat greek yoghurt </li> <li dir="ltr" aria-level="1"> 2 tbsp sweet chilli sauce </li> </ul> Method Step 1 Remove heads from prawns and shell, however leaving the tails intact Step 2 Combine flour, panko crumbs, and salt and pepper. In a third bowl crack the egg and whisk with a fork. Step 3 Dip each prawn in an air-fryer and lightly spray with extra virgin olive oil. Cook the Tropic Co Tiger Prawns at 180 degrees for 8-10 minutes, turning halfway throughout the time. Step 4 While prawns cook, in another bowl, combine ingredients for dipping sauce. Store in the fridge until ready to eat. Step 5 Serve prawns with dipping sauce and a squeeze of fresh lime Serve right away!

Food & Wine

You must try this prawn and broccolini pad Thai

This recipe is a perfect mix of broccoli and Chinese kale. It has a mild peppery taste that becomes sweeter when cooked. Serves 4 | Takes 15 minutes Ingredients <ul> <li>2 bunches Broccolini, roughly chopped</li> <li>200g packet pad Thai rice stick noodles</li> <li>¼ cup fish sauce</li> <li>2 tablespoons grated palm sugar or brown sugar</li> <li>1 lime, juiced</li> <li>2 tablespoons peanut oil</li> <li>700g medium green prawns, peeled, deveined</li> <li>2 eggs, lightly beaten</li> <li>3 tablespoons pad Thai paste</li> <li>3 green onions, thinly sliced</li> <li>bean sprouts, coriander leaves and fried shallots</li> <li>lime wedges, to serve</li> </ul> Method 1. Cook the noodles following the packet directions. Drain and cover to keep warm. Combine the fish sauce, palm sugar and lime juice. Stir to dissolve the sugar then set aside. 2. Heat the wok over a high heat until hot. Add 2 teaspoons of oil and swirl to coat the surface. Add half the prawns and stir-fry for 1 minute or until they turn pink. 3. Remove to a plate. Repeat with oil and remaining prawns. 4. Add 2 teaspoons of oil and the Broccolini to the hot wok and stir-fry for 1 minute. Add 1 tablespoon of water, cover and steam for 30 seconds. Remove to the plate with the prawns. Add the remaining oil. Pour in the eggs. Cook, gently stirring for 1 minute, or until scrambled. Push to one side of the wok. 5. Add stir-fry paste and cook for 30 seconds. Return the Broccolini and prawns to the wok with the noodles and fish sauce mixture. Stir-fry until combined and hot. Add the onions and stir fry for 30 seconds. Top with bean sprouts, coriander and fried shallots. Serve with lime. Tips 1. For a chicken and Broccolini pad Thai, replace the prawns with 600g chicken breast fillet, thinly sliced. Image and recipe courtesy of <a href="https://www.perfection.com.au/home">Perfection Fresh.</a> Republished with permission of <a href="https://www.wyza.com.au/articles/recipes/broccolini-prawn-pad-thai">Wyza.com.au.</a>

Food & Wine

How Tom Cruise saved Elisabeth Shue's life

The behind-the-scenes story has been shared by a camera operator from the 1988 film Cocktail, claiming that Tom Cruise prevented a freak accident while in his mid-twenties. According to Bill Bennett, Cruise tackled co-star Elisabeth Shue to the ground, saving her moments before she was about to walk into a “deadly” spinning helicopter blade. Though the incident happened 33 years ago, details of the story were revealed when the aerial camera operator shared it in a Facebook group called Crew Stories. According to <a href="https://www.thesun.co.uk/news/14777696/tom-cruise-saved-elisabeth-shues-life-helicopter-blade/">The Sun</a>, Cruise confirmed the details as true. Now a top TV and commercial cinematographer, Bennett said the crew were “shaken up” by the “close call” as he explained how dangerous the situation actually was. “I witnessed Tom Cruise save Elisabeth Shue’s life, for real,” he said. “We were filming the scene from a helicopter, where Tom and Elisabeth are riding horses along the beach. We were shooting film, but I had a video recorder in the helicopter to record the camera’s video tap images. “After a couple takes, the pilot would land the helicopter on the beach, and Tom and Elisabeth would come over to watch the shot recordings and get notes from the director. The only monitor was at my operating position in the left front seat of the helicopter.” In his recount of the event, Bennett explained they only intended to land for a few minutes so the pilot would leave the engine running and the blades still turning “It was also quite loud, and you had to shout to be heard over the noise of the engine,” he added. “You have to know, when you are working around helicopters, that the area at the back of the helicopter, where the tail rotor is spinning is deadly. “The rotor is invisible when it is spinning, and if you walk into it, it will kill you instantly. It is a totally ‘no go’ area when working around helicopters. “So, after we landed for the second or third time, Tom and Elisabeth came over, I opened the side door of the helicopter and they leaned in to watch the shot on the monitor. “The director gave them a couple notes, and Elisabeth, getting quite excited, took off suddenly, running towards the back of the helicopter.” Since Bennett was strapped in a harness, he explained that he could not reach out after her and instead leaned over and screamed “stop”. Though his screams were drowned out by the helicopter noise, it was “just at that same moment that Tom saw where Elisabeth was going”, he said. “He lunged after her, but was only able to grab her legs, tackling her to the ground. “He rolled her over, dragging her at the same time, and you could see the momentary anger on her face while she was yelling ‘Why did you do that?’ “But by that time he is pointing at the tail rotor which is now a couple feet away, screaming at her that she almost died. “At that point she turned white, and he pulled her back towards the front of the helicopter and they walked away.” Though everyone in the helicopter was “quite shaken by the close call”, Bennett knew that Cruise had, “in that instant, truly saved her life.” The incident occurred in 1987, meaning that “mandatory safety meetings were not commonly done”. With the post gaining traction on social media, writer Mike Timm passed it onto Mission Impossible director Christopher McQuarrie - who is currently working with Cruise on the seventh instalment. <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CK69alvFr2M/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="13"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/CK69alvFr2M/?utm_source=ig_embed&utm_campaign=loading" target="_blank">A post shared by Mission: Impossible (@missionimpossible)</a> </div> </blockquote> According to The Sun, Timm told Bennett, “[McQuarrie] loved the story and, of course, Tom confirmed it.”

Movies

Try this: Lemon ginger sumac barbecued prawns

Perfect for a summer barbecue, these prawns have a delicious twist. Ingredients <ul> <li>700g large prawns, peeled and deveined</li> <li>¼ cup olive oil</li> <li>1 tsp sesame oil</li> <li>2 tbsp fresh lemon juice + zest of 1 lemon (or lime)</li> <li>½ yellow onion, chopped</li> <li>1 clove garlic, peeled</li> <li>3 tbsp The Ginger People®Organic Ginger Juice</li> <li>1 tbsp fresh coriander, chopped</li> <li>1 tsp sumac</li> <li>¼ tsp salt</li> <li>¼ tsp ground black pepper</li> </ul> Directions <ol> <li>In a blender or food processor, process the olive oil, sesame oil, lemon juice, lemon zest, onion, garlic, ginger juice, coriander, sumac, salt and pepper until smooth.</li> <li>Reserve a small amount for basting. Pour the remaining mixture into a dish, add prawns. Stir to coat. Cover and refrigerate for 2 hours.</li> <li>Preheat grill for medium heat. Thread prawns onto skewers. Discard marinade. Lightly oil grill grate. Grill prawns for 2 to 3 minutes per side, or until opaque. Baste with reserved marinade.</li> </ol> Recipe from <a href="http://gingerpeople.com.au/cooks-corner">The Ginger People</a>. Republished with permission of <a href="/Wyza.com.au.">Wyza.com.au.</a>

Food & Wine

How to make Jamie Oliver's bay salt prawn skewers with summer veg

Time to prepare 25 mins | Serves 4 Warmer weather brings memories of sun, seafood and barbeques - so why not combine them all? This recipe from Jamie Oliver puts a yummy twist on the good ol' shrimp. The bay salt flavour is unconventional but that's what makes this BBQ prawn recipe taste so delicious. Recipe from <a href="http://www.jamieoliver.com/recipes">jamieoliver.com/recipes</a> Ingredients: <ul> <li>20 raw king prawns, from sustainable sources (ask your fishmonger), peeled and black veins removed</li> <li>4 small courgettes</li> <li>10 bay leaves</li> <li>1 tablespoon sea salt</li> <li>3 tablespoons good extra virgin olive oil</li> <li>Juice of ½ lemon</li> <li>2 large handfuls freshly podded peas</li> <li>2 large handfuls freshly podded broad beans</li> <li>1 small bunch fresh mint, leaves picked\</li> <li>A few chive flowers, optional</li> <li>Sea salt</li> <li>Freshly ground black pepper</li> </ul> Directions 1. First of all, get your barbecue good and hot. If you're using wooden skewers, soak four of them in some cold water for 10 minutes, so they don't burn when you put them on the barbie later. Thread 5 prawns on to each skewer, make sure you poke through the fat and the thin part of each prawn. Slice the courgettes into ribbons with a speed peeler or a mandolin. 2. To make the bay salt, crumble the bay leaves into a pestle and mortar and add the salt. Bash up the bay leaves until you have a vibrant green salt and all the bay leaves have broken down and released their natural oils. 3. Sprinkle each of the prawn kebabs with a good pinch of the bay salt. Drizzle them with a little olive oil and pat and rub everything in. Place the skewers on the hot barbecue for a couple of minutes on each side. Fill the rest of the barbecue with the courgette slices – as they are so thin, they'll only need cooking on one side. After 2 minutes, turn over the skewers and cook for a further 2 minutes while you start taking off the courgettes. 4. Pour 3 tablespoons of good olive oil into a large bowl. Squeeze in the lemon juice and add the peas, broad beans and grilled courgettes. Tear over the mint leaves and the chive flowers, if using. Season with a little salt and pepper and gently mix everything together. 5. Serve the vegetables in a big bowl in the middle of the table with the skewers on a wooden board next to it. Perfect light, healthy summer eating. Tips <a href="http://www.jamieoliver.com/recipes/seafood-recipes/bay-salt-prawn-skewers-with-summer-veg/">Jamie says: </a>The combination of bay leaves and prawns is quite an unconventional one, but I think it's a winner. This recipe will make enough for a decent batch of bay salt – you can use it instead of normal salt. You won't need as much as you would normally use though, as the bay gives it extra flavour. Bay salt is great if sprinkled over a shoulder of lamb, a chicken or a piece of pork before roasting. You can keep it in a container for a couple of months if you dry it out first. Republished with permission of <a href="https://www.wyza.com.au/recipes/bay-salt-prawn-skewers-with-summer-veg.aspx">Wyza.com.au.</a>

Caring

Delicious pork belly and prawn fresh rice paper rolls

Time to prepare 20 mins | Serves 4-6 A great fresh-tasting starter or snack, and you can even get creative with the ingredients you put inside! “Although I love Vietnamese fried spring rolls, these fresh rice paper rolls are my favourite rolls to eat. They’re light and delicious and hugely popular in Vietnam as well as all around the world,” says chef Adam Liaw. Recipe from <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fadam-liaw-s-asian-cookery-school-adam-liaw%2Fprod9780733634307.html">Asian Cookery School by Adam Liaw</a> (Hachette, RRP $49.99) -. Ingredients: <ul> <li>300g pork belly, skin and bone removed </li> <li>1 tbsp salt </li> <li>100g dried rice vermicelli </li> <li>30 rice paper sheets </li> <li>3 cups shredded iceberg lettuce </li> <li>1 cup loosely packed mint </li> <li>1 cup loosely packed coriander or perilla </li> <li>300g cooked prawns, peeled, deveined and split lengthways </li> <li>1 bunch Chinese chives, halved </li> <li>1 cup Nuoc Cham* (see tip below), to serve</li> </ul> *If you don’t feel like making it yourself or can’t find Nuoc Cham at your local Asian supermarket then try it with sweet chilli sauce or experiment with your favourite Asian dipping sauce. Directions 1. Place the pork belly in a pot just big enough to fit it. Cover with cold water. Add the salt, bring the water to a simmer and simmer for 20 minutes, or until the pork belly is cooked through. Remove from the water and allow to cool. Thinly slice the pork into 5cm wide slices no more than a few millimetres thick. 2. Place the rice vermicelli in a large bowl and pour over plenty of boiling water. Leave for 5 minutes then drain, rinse in cold water, drain again and cut into 5cm lengths. 3. Fill a large bowl with lukewarm water and dip a sheet of rice paper into the water until it slightly softens. (It will continue to soften out of the water.) Transfer the rice paper to a plate and place a pile of pork, lettuce, rice vermicelli and some mint and coriander on the paper in a line just in from the edge closest to you. 4. Place a few prawns at the centre of the paper with the orange backs facing down and roll the paper, folding in the edges halfway along, as shown. Add a few spears of chives just before finishing the roll so the cut ends stick out of the top. Serve with Nuoc Cham. Tips: <ul> <li>Keeping the prawns separate from the other fillings is purely for presentation, so you can see the colourful backs facing outward through a single layer of rice paper.</li> <li>You don’t need to do all the work yourself – you can put the ingredients on platters on the dining table with bowls of warm water to dip the rice papers into and everyone can make their own.</li> <li>The filling of the rolls can be whatever you like. Try leftover <a href="https://www.wyza.com.au/recipes/lemongrass-beef.aspx">Lemongrass Beef </a>or <a href="https://www.wyza.com.au/recipes/porchetta-sliders-by-matt-moran.aspx">shredded chicken</a>. </li> </ul> Republished with permission of <a href="https://www.wyza.com.au/recipes/fresh-rice-paper-rolls.aspx">Wyza.com.au.</a>

Food & Wine

Enjoy some sweet mango and prawn rice paper rolls

Enjoy a fun and sweet twist on a traditional dish. Makes: 24 Prep time: 30 mins Cooking time: 0 mins Ingredients <ul> <li style="font-weight: 400;">4 Calypso® mangoes</li> <li style="font-weight: 400;">2 x 250g packs Qukes® peeled into ribbons </li> <li style="font-weight: 400;">2/3 cup whole egg mayonnaise</li> <li style="font-weight: 400;">1/2 lime, juiced</li> <li style="font-weight: 400;">1 tbs hot chilli sauce</li> <li style="font-weight: 400;">200g dried rice vermicelli noodles </li> <li style="font-weight: 400;">36 cooked medium king prawns, peeled, deveined </li> <li style="font-weight: 400;">24 (2 x 150g packets) rice paper wrappers </li> <li style="font-weight: 400;">1 small iceberg lettuce, shredded</li> <li style="font-weight: 400;">1 cup fresh mint leaves </li> </ul> Method <ol> <li>Cut the cheeks from the mangoes and scoop the flesh from the cheeks. Roughly chop 1 mango cheek and place in small food processor. Add mayonnaise and lime juice and pulse until well combined. Remove to a bowl and swirl through the chilli sauce. Refrigerate until ready to serve. Thinly slice the remaining mango crossways, place onto a plate and refrigerate until required. </li> <li>Prepare the noodles following the packet directions. Refresh under cold water and drain well. Return to bowl. Cut into shorter lengths using kitchen scissors. Cut the prawns in half through the centre of the prawn so they still resemble prawn shape. </li> <li>Working with one rice paper sheet at a time, submerge it in a shallow dish of luke-warm water for 3 seconds, it should still be firm. Place on a board and pat dry with paper towel to remove excess water. Place 4-5 mango slices down the centre of the rice paper sheet.</li> <li>Top with 4 Qukes® slices, 3 pieces of prawns, lettuce, noodles and mint. Fold in the sides and roll-up firmly from the end closest to you to enclose the filling. Repeat to make 24 rolls. Serve with mango dipping sauce.</li> </ol> Tip: You can make the rice paper rolls up to 2 hours ahead. Place on plate and cover loosely with paper towel and plastic wrap Recipe and photo courtesy of Calypso Mangoes.

Food & Wine

Enjoy a prawn cocktail with avocados

These are always popular! Just cut those buttery, delicious avocados in half and fill with the ingredients you use to make a prawn cocktail your family will love. Serves: 4 Ingredients: <ul> <li> 16 cooked tiger prawns, peeled and deveined </li> <li> 2 avocados </li> <li> 4 lettuce leaves, thinly sliced </li> <li> 1⁄4 cup (60g) cocktail sauce </li> </ul> Method: <ol> <li> Cut the avocados in half and discard the pit.</li> <li>Scoop half the avocado out, adding the flesh to a bowl, to create a larger round.</li> <li>Scatter the lettuce evenly across each avocado half and top each with 4 prawns. </li> <li>Season and mash the avocado. 5. Spoon across each before serving with a dollop of complementary seafood sauce. </li> </ol> Optional: To make your own seafood sauce, simply mix 1⁄4 cup (60ml) cream with 2 tablespoons (30g) tomato sauce, a splash of Worcestershire sauce and drop of tabasco. Season to taste. Recipes by 4Ingredients for Australian Avocados.

Food & Wine

Delicious churrasco prawns with aji sauce

In Brazil, churrasco is a term for barbeque, with the meat or seafood of choice commonly grilled on skewers. In this case, the grilled prawns are teamed with a Peruvian aji sauce, which consists of sweet onion and jalapenos. This is an edited extract from Lyndey Milan’s Taste of Australia, published by Hardie Grant, RRP $39.95 Visit Lyndey's website here: <a href="http://www.lyndeymilan.com">lyndeymilan.com</a> Ingredients: <ul> <li>1 kg large raw prawns, peeled and deveined, heads removed, tails intact</li> <li>wooden skewers, soaked in cold water or placed in the freezer for 30 minutes</li> <li>extra-virgin olive oil for brushing</li> </ul> Aji sauce <ul> <li>4 green jalapeno chillies, seeded</li> <li>3 spring onions (scallions), roughly sliced</li> <li>¼ cup roughly chopped coriander</li> <li>(cilantro) stems and leaves</li> <li>2 tablespoons red wine vinegar</li> <li>½ teaspoon grated lime zest</li> <li>2 teaspoons lime juice</li> <li>2 teaspoons extra-virgin olive oil</li> <li>salt and freshly ground black pepper</li> </ul> Directions: 1. For the aji sauce, place the jalapeños, spring onion and coriander in a small food processor and process until finely chopped. 2. Add the red wine vinegar, lime zest and juice and oil and continue to process until smooth. Season with salt and pepper. 3. Preheat a barbecue or chargrill pan to high. 4. For the prawns, insert a wooden skewer at the tail and push through the length of the prawn. Brush the prawns with oil and cook on the barbecue or in the chargrill pan for 2 minutes each side or until cooked through. 5. Serve with the aji sauce. Republished with permission of <a href="http://www.Wyza.com.au">Wyza.com.au</a>

Food & Wine

Simple prawn and avocado salad

Making a simple prawn and advocado salad is an easy way to incorporate seafood in to your next feast. You may want to add crayfish if you're after a meatier version. Homemade mayonnaise tops off this appetising entree or side. Serves: 6 Ingredients: <ul> <li>1 kg cooked prawns</li> <li>(plus bite-sized chunks of crayfish if including)</li> <li>Mesclun - mixed lettuce</li> <li>2 avocados, sliced</li> <li>juice of 1 lemon</li> <li>2 tablespoons finely chopped chives</li> </ul> Mayonnaise <ul> <li>1 cup good quality mayonnaise</li> <li>(preferably home-made with eggs yolks left over from making pavlova)</li> <li>2 tablespoons lemon juice</li> <li>1 clove garlic, crushed</li> <li>few drops Tabasco sauce</li> <li>touch of salt and freshly ground pepper</li> </ul> Directions: 1. Shell and de-vein prawns. 2. Peel and slice avocado and mix with lemon juice to avoid discolouration. 3. Arrange lettuce on serving plates. 4. Combine the mayonnaise ingredients 5. Top with prawns (and crayfish if using), then avocados, then spoon over the mayonnaise. Sprinkle with chives. Republished with permission of <a href="https://www.wyza.com.au/recipes/simple-prawn-and-avocado-salad.aspx">Wyza.com.au</a>.

Food & Wine

Zesty persimmon prawn rice paper roll

Looking for a healthy lunch option that’s packed full of flavour? These persimmon prawn rice paper rolls are the answer to all of your cravings. Not only are they simple and easy to make, but they don’t compromise on taste. Try it out for yourself. Ingredients <ul> <li>60gm dried rice vermicelli</li> <li>8 16cm round rice paper wrappers</li> <li>8 medium butter lettuce leaves, washed</li> <li>8 large cooked king prawns, peeled, de-veined and sliced in half lengthways</li> <li>24 fresh mint leaves</li> <li>1 small firm persimmon, julienned</li> <li>1 small Lebanese cucumber, julienned</li> <li>24 fresh coriander leaves</li> </ul> Dipping sauce <ul> <li>1 tablespoon Japanese rice vinegar</li> <li>4 tablespoons hoi sin sauce</li> <li>1 tablespoon unsalted peanuts, roughly chopped</li> </ul> Method <ol> <li>Prepare rice vermicelli as per packet instructions, drain well.</li> <li>Combine all sauce ingredients for dipping.</li> <li>Place 1 rice sheet in warm water until just softened, remove from water place on clean, damp tea towel.</li> <li>Lay a lettuce leaf over the wrapper, top with 2 pieces of prawn horizontally, 3 mint leaves, a little persimmon, cucumber, rice vermicelli and 3 coriander leaves.</li> <li>Fold bottom of wrapper up over the filling, fold one side in, roll up tightly. Keep rolls under damp cloth while preparing remaining ingredients.</li> <li>Serve with dipping sauce.</li> </ol> Photo and recipe courtesy of <a href="https://www.persimmonsaustralia.com.au/recipes/">Persimmons Australia</a>.

Food & Wine

Prawns, asparagus and cherry tomato linguine

This deliciously light pasta dish is so quick and easy to whip up but also special enough for company. Serves: 2 Ingredients: <ul> <li>150g linguine pasta</li> <li>135g cherry tomatoes</li> <li>200g green prawns, peeled, deveined, tails intact </li> <li>1 bunch of asparagus, trimmed, cut in half</li> <li>2 tablespoon olive oil</li> <li>2 cloves garlic, finely chopped</li> <li>Half a lemon</li> <li>1 red chilli, deseeded, finely chopped</li> <li>⅓ cup dry white wine</li> <li>Fresh oregano, chopped</li> <li>Salt and pepper to season</li> <li>Shaved parmesan to serve</li> </ul> Method: 1. Bring a large saucepan of salted water to boil. Add pasta and follow packet instructions. Drain. 2. Meanwhile, heat oil in frypan over medium heat. Add tomatoes and cook and cook for two minutes or until softened. 3. Stir in garlic, chilli, asparagus and prawns. Cook for two minutes or until prawns turn pink. 4. Add white wine and season with salt and pepper. Leave to simmer for three to five minutes or until sauce thickens and reduces. 5. Add pasta to pan. Squeeze half a lemon and sprinkle with oregano. Toss to combine. Serve with parmesan. Related links: <a href="/lifestyle/food-wine/2015/05/beef-and-barley-stew/">Hearty beef and barley stew</a> <a href="/lifestyle/food-wine/2015/05/tuna-and-olive-pasta/">Tuna and olive pasta</a> <a href="/lifestyle/food-wine/2015/05/bolognese-stuffed-eggplant/">Bolognese stuffed eggplant</a>

Food & Wine

Corn, prawn and chorizo fritters

These fritters make a great leisurely brunch to share with friends while away for a few days, or chilling at home. The combination of corn, prawns and chorizo is a great flavour match, particularly with the addition of sweet smoked paprika and cumin – just add a hit of chilli (feel free to add more if you like it hot), and you're almost done. I love these fritters served simply with sliced avocado and the super-quick chilli lime mayo, but to make them go even further, (and transform them into a substantial dinner dish), serve with runny-yolked poached or fried eggs, or even a few rocket leaves tossed in a little olive oil and a squeeze of lime. Another obvious side is a tomato salsa made with chopped ripe tomatoes, finely chopped red onion, coriander, chilli and ½ teaspoon of sugar – stir through a little olive oil and lime juice to serve. If you can't get your hands on fresh corn (or can't be bothered with the faff), drained tinned corn will work fine. Serves: 6 (makes 12) Ingredients: <ul> <li>3 cooked cobs corn</li> <li>300g raw prawns</li> <li>3 eggs</li> <li>1 red onion</li> <li>1 ¼ cups plain flour (plus 1-2 tablespoons extra if needed)</li> <li>1 ½ teaspoons baking powder</li> <li>1 teaspoon cumin</li> <li>½ teaspoon sweet smoked paprika</li> <li>½ teaspoon chilli flakes</li> <li>3 spring onions</li> <li>Sea salt and freshly ground black pepper</li> <li>200g chorizo (2), finely chopped</li> <li>½ red capsicum, finely chopped</li> <li>¼ cup olive oil</li> <li>3 avocados, halved and sliced</li> <li>Poached or fried eggs optional</li> </ul> For the coriander and lime mayo <ul> <li>2 cups coriander leaves</li> <li>½ cup good quality mayonnaise</li> <li>½ cup sour cream</li> <li>1 clove garlic, crushed</li> <li>Finely grated zest of 2 limes</li> </ul> Method: <ol> <li>Preheat the oven to 160 degrees Celsius.</li> <li>Stand the corn cobs upright and slice off the kernels. Roughly chop the prawns and set half aside.</li> <li>Put half of the corn into a food processor with half of the prawns and all of the eggs. Roughly chop half of the onion and add to the food processor, finely chop the remainder and reserve to garnish.</li> <li>Add the flour, baking powder and spices to the food processor and pulse to combine. Roughly chop two of the spring onions and add to the mixture. Finely slice the remaining spring onion and reserve to garnish. Season the mixture with salt and pepper and pulse again just until thick and very chunky.</li> <li>Tip out into a bowl and add the remaining corn kernels, chopped prawns, chorizo and red capsicum. Fold to combine.</li> <li>Heat oil, two tablespoons at a time and cook fritters in batches, 2-3 minutes each side until cooked through. (Keep cooked fritters in the oven while cooking the rest).</li> <li>Serve fritters with avocado, garnished with reserved spring onions and red onion, and a good dollop of coriander and lime mayo. If desired, also serve with fried or poached eggs.</li> <li>For the mayo, put all the ingredients into a small food processor and whiz to combine. Season to taste with sea salt and freshly ground black pepper. Coriander and lime mayo can be prepared up to three days before serving and stored in a sealed container in the fridge.</li> </ol> Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Sarah Tuck/Stuff.

Food & Wine

Prawn toast

You’ll never order prawn toasts again with this easy (and deliciously tasty) recreation of the authentic Chinese dim sum. Makes: 16 Ingredients: <ul> <li>350 grams prawns, peeled, deveined and chopped</li> <li>4 slices day-old white bread, crust removed</li> <li>1 spring onions, chopped</li> <li>1 teaspoon grated ginger</li> <li>1 egg white</li> <li>2 teaspoon soy sauce</li> <li>1 teaspoon sesame oil</li> <li>⅓ cup sesame seeds</li> <li>Peanut oil for frying</li> </ul> Method: 1. To make paste, place prawns, spring onions, ginger, egg white, soy sauce, sesame oil into food processor. Season with salt and pepper and process until smooth. 2. Cut each slice of bread into four triangles. 3. Spread prawn mixture over each triangle. 4. Place sesame seeds in bowl and press bread paste side up into the seeds. 5. Pour two centimetres of oil into deep frypan or wok. Heat to medium and shallow-fry toast paste side down for two minutes. Turn them over and fry until golden. 6. Drain on paper towel. Repeat until all are done. Tip: Serve with sweet chilli sauce or soy sauce Related links: <a href="/lifestyle/food-wine/2015/05/crusted-prawns-with-aioli/">Macadamia-crusted prawns with aioli</a> <a href="/lifestyle/food-wine/2015/03/prawn-rice-paper-rolls/">Healthy prawn rice paper rolls</a> <a href="/lifestyle/food-wine/2015/04/steamed-pork-wontons/">Steamed pork wontons</a>

Food & Wine

Malaysian prawn laksa

From hosting a dinner party for family and friends to whipping up a quick midweek meal for the family to enjoy, this Malaysian prawn laksa will be sure to impress. Serves: 2 Ingredients: <ul> <li>185g jar Malaysian laksa paste</li> <li>1/2 x 270ml can coconut milk</li> <li>1 1/2 cups water or vegetable stock</li> <li>250g fried soybean curd or tofu, sliced</li> <li>250g cooked and peeled prawns</li> <li>2 cakes of instant noodles</li> <li>100g bean sprouts</li> <li>Chopped coriander to garnish</li> </ul> Method: 1. Combine laksa paste, coconut milk, water or vegetable stock in a large saucepan over medium heat. Cover and bring to the boil. 2. Add soybean curd and prawns then reduce heat. Meanwhile, prepare noodles according to the packet instructions. Drain and divide between 2 bowls. 3. Ladle the soup over the noodles, top with bean sprouts and coriander. Tip: Add a halved, hard-boiled egg. Substitute prawns with cooked chicken or fish pieces. Add some sliced red or green capsicum. Recipe courtesy of <a href="http://www.ayam.com/" target="_blank">AYAM</a>.

Food & Wine

Chicken and prawn Hailam noodles

This family-friendly recipe delivers authentic Asian cuisine with no-fuss. Serves: 4 Ingredients: <ul> <li>200g chicken thigh, skin removed and thinly sliced</li> <li>2 tbsp peanut oil, or other vegetable oil</li> <li>2 thick slices of ginger, bruised</li> <li>3 cloves garlic, roughly chopped</li> <li>2-3 large leaves of Chinese cabbage, sliced</li> <li>1 small carrot, cut into matchsticks</li> <li>100g peeled and deveined raw prawns, butterflied</li> <li>1 tbsp oyster sauce</li> <li>1 tsp light soy sauce</li> <li>1 tsp dark soy sauce</li> <li>¼ tsp ground white pepper</li> <li>a pinch of caster sugar</li> <li>1 cup chicken stock, or water</li> <li>500g thick fresh Hokkien noodles</li> <li>1 tsp cornflour mixed into 1 tbsp cold water</li> <li>½ cup coriander leaves, to serve</li> <li>2 tbsp fried shallots, to serve</li> </ul> Chicken marinade <ul> <li>1 tsp soy sauce</li> <li>1 tsp Shaoxing wine</li> <li>1 tsp cornflour</li> <li>½ tsp sesame oil</li> </ul> Method: 1. Combine the chicken with the chicken marinade ingredients. Heat a wok until it is very hot and add in the oil around the edges so it runs into the bottom of the wok. 2. Add in the ginger first and then after a few seconds, the garlic. Toss the garlic and ginger around in the oil until the garlic starts to brown and then add in the chicken. 3. Stir fry the chicken until it starts to brown, add in the cabbage and carrot, and then the sauce ingredients except the chicken broth. When the vegetables soften, add in the chicken broth and bring to the boil. Add the prawns and cook through. 4. Taste the sauce forming in the bottom. It should taste strong and flavourful. Adjust for seasoning. 5. Poke a few holes in the bag of noodles and massage gently to loosen them. Add in the noodles and stir fry to combine. 6. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. Pour over the cornflour mixture, and stir through until the sauce is thickened and coating the boodles. 7. Transfer to a plate, garnish with coriander and fried shallots. Recipe courtesy of <a href="http://www.ayam.com/" target="_blank">AYAM</a>. Images credit: Hachette Publishing

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