Lime & Lemongrass Marinade

This is also excellent with chicken.

Serves 4

1 bunch coriander
2 long green chillies, seeded & chopped
1/3 cup grated palm sugar (or brown sugar)
2 cloves garlic, crushed
2 tbsp chopped ginger
1/3 cup fish sauce
1/2 cup lime juice
8 kaffir lime leaves
1 stalk lemongrass, trimmed & chopped
4 x 200g firm white fish fillets, like barramundi, blue eye cod or ling
1 tbsp olive oil
lime wedges to serve

Separate coriander leaves from stalks & set aside.
Place stalks & roots, chillies, palm sugar, garlic, ginger, fish sauce & lime juice in small food processor & process until it forms rough paste.
Place mixture in non-metallic dish with lime leaves & lemongrass.
Place fish (or chicken) & half of marinade in non-metallic dish & toss to coat.
Cover & marinate in fridge for at least 30 min (overnight is even better).
Heat BBQ or large non-stick frypan over high heat.
Add oil & fish 7 cook for 3-4 min each side, or until cooked to your liking.
Serve with remaining marinade, coriander leaves & lime wedges.

Balsamic & Caper Marinade

This is also good with beef & chicken, or to marinate cubed lamb for skewers on the BBQ

Serves 4

1/2 cup balsamic vinegar
1/3 cup olive oil
1 tbsp lemon juice
4 cloves garlic, sliced
2 tbsp salted capers, rinsed & drained
1 tsp granulated sugar
2 tsp sea salt
1 tsp cracked black pepper
3 sprigs rosemary, roughly chopped
3 sprigs rosemary, extra
450g 8-cutlet lamb rack, trimmed

Preheat oven to 180°C.
Place balsamic, oil, lemon juice, garlic, capers, sugar, salt, pepper, chopped rosemary & rosemary sprigs in large non-metallic bowl & stir to combine.
Add lamb & toss to coat.
Cover & marinate in frige for at least 30 min.
Place lamb in baking dish & roast for 1 hour for medium or until cooked to your liking.

Jamaican Jerk Chicken

This method of cooking pork & chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal & thoroughly cleaning & gutting it, the Indians placed it in a deep pit lined with stones & covered with green wood, which, when burned, would smoke heavily & add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture. The results were superb. The meat was not only wonderfully spiced, but moist & tender.

Warning: This is HOT, so if you're not a huge chilli nut, reduce or remove the amount of fresh chilli you use.

1 tbsp ground allspice
1 tbsp dried thyme
1 1/2 tsp Cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp ground sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 tbsp garlic powder or fresh
1 tbsp sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white Vinegar
1/2 cup orange juice
1 lime, juiced
1 Scotch Bonnet chilli (habanero)
3 green onions (scallions), finely chopped
1 cup onion, finely chopped
1.2kg chicken thighs (or legs &/or breasts &/or wings)

Seed & finely chop Scotch Bonnet chilli.
Trim chicken of fat.
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice & lime juice.
Add the Scotch Bonnet chilli & onion &mix well.
Add the chicken breasts, cover & marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade & grill for 6 minutes on each side or until fully cooked.
While grilling, baste with the marinade.
Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet chillies, also known as "habaneros," are the hottest of the capsicum peppers, they're truly incendiary.
Substitute Serranos or Thai Bird chillies if you can't find them.

Cocktail time!

Between the Sheets

30ml Bacardi
30ml Cointreau
30ml brandy
15ml lemon juice

Shake all ingredients with ice.
Strain into your finest champagne saucer and add a twist of lemon.

Cosmopolitan

30ml vodka
30ml Cointreau
60ml cranberry juice
10ml fresh lime juice
1 cup ice cubes

Combine ingredients in a cocktail shaker.
Shake vigorously then strain into chilled cocktail glass.
Garnish with a twist of lime rind.

Illusion

45ml Midori
20ml Cointreau
20ml vodka
60ml pineapple juice
20ml fresh lime juice
1 cup ice cubes

Combine ingredients in a cocktail shaker.
Shake vigorously then strain into a red wine glass.
Garnish with thin slices of lime.

Jäger Bomb

1 can Red Bull
30ml Jägermeister, in shot glass

Pour Red Bull into a glass and drop in shot glass of Jägermeister.

Kamikaze

30ml vodka
30ml Cointreau
30ml fresh lemon juice
5ml lime cordial
1 cup ice cubes

Combine ingredients in a cocktail shaker.
Shake well then strain into a cocktail glass or champagne saucer.
Tie a sliver of lime peel into a loose knot and drop into the drink.

Kir Royale

30ml Crème de Cassis
100ml chilled brut champagne

Pour crème de cassis into a chilled champagne flute; top with chilled champagne.

Lolita

20ml tequila
10ml lime juice
1 teaspoon honey
2 dashes Angostura bitters
1 cup ice cubes

Combine ingredients in a cocktail shaker.
Shake well then strain into a cocktail glass and add one or two ice cubes.

Long Island Iced Tea

1 cup ice cubes
30ml vodka
30ml tequila
30ml Bacardi
30ml gin
15ml Cointreau
15ml fresh lemon juice
15ml sugar syrup
30ml cola

Place ice in highball glass; add sprits one after the other.
Add juice and syrup top with cola; stir.
Garnish with a twist of lemon rind, mint leaves, swizzle stick and a straw.

Midori Margarita

45ml tequila
15ml Cointreau
30ml fresh lime juice
15ml Midori
1 cup ice cubes

Either:
Combine ingredients in a cocktail shaker; shake and strain into a cocktail glass.
Or
Blend ingredients in blender till smooth for a frozen margarita.
Garnish with a twist of lime rind.

Mimosa

10ml Cointreau
30ml fresh orange juice
90ml chilled brut champagne

Combine Cointreau and juice in a champagne flute; top with chilled champagne.
Garnish with a twist of orange rind.

Passion Pine Daiquiri

45ml Bacardi
30ml passionfruit in syrup
30ml pineapple juice
15ml Cointreau
15ml fresh lime juice
1 cup ice cubes

Combine ingredients in a cocktail shaker.
Shake vigorously then strain into a chilled cocktail glass.
Garnish with a pineapple spear.

Scorpion

45ml dark rum
30ml Bacardi
30ml brandy
15ml Cointreau
90ml fresh orange juice
1 cup ice cubes
15ml fresh lime juice

Combine spirits, orange juice and half the ice in a cocktail shaker.
Shake vigorously then pour into a highball glass; add remaining ice and lime juice; stir.
Garnish with a straw.

Tuna & Lemon Pasta

Quick, easy, tasty!

400g pasta of your choice
400g canned tuna, drained
3 tbsp lemon juice
2 tbsp olive oil
1/4 cup chopped flat-leaf parsley
1 red onion, finely sliced

Cook pasta & drain.
Toss with remaining ingredients.
Sprinkle with cracked pepper & sea salt to taste & serve.