Colleen's Recipes!

(posting on Behalf of Colleen: better late than never :)

FUDGE:

750ml sugar

25ml golden syrup

1x397g can condensed milk

125ml milk

125ml water

50ml butter

5ml vanilla

Put all ingredients except vanilla in a pan with a thick heavy base. Stir slowly over a low heat until all the sugar has dissolved. Allow to come to the boil and boil gently for about 20-30min. Stir often to ensure the fudge doesnt stick at the bottom. Test by dropping a small ball into cold water, it should be firm and fudgey. When ready (firm ball and fudgey on the side of the pot) remove from the heat, beat in the vanilla and pour into a buttered 26X16cm pan. Cut when cooled.

CALAMARI

1 kg cleaned calamari tubes

about 1 cup milk

about 1 cup flour

1 egg

salt, pepper and a pinch of chilli

about 1L sunflower oil

Cut the calamari into thin rings and allow to soak in the milk (this tenderises the calamari). Mix the seasoning and spices into the flour. Beat the egg with a little milk. Heat the oil in a large pan or a deep fryer. Pat the rings dry and then dip into egg followed dipping into the flour to make a batter. Gently and carefully put battered rings into the oil. They shouldn't touch eachother. Fry for about 2min or until the batter is golden. Remove and place in a warmed dish covered with paper towel. Repeat process untill all the calamari is cooked.

LEMON PRAWNS WITH GARLIC AND BLACK PEPPER

1 large lemon

3 Tbs olive oil

3 finely chopped garlic cloves

3 fresh red chillies (optional)

20 large uncooked prawns

5 Tbs chopped parsley

salt and pepper

toasted ciabatta slices

Grate the lemon zest and set aside. Heat the oil in a large frying pan over a high heat. Add the garlic and chillies, then toss in the prawns and fry for 4 min.

Cut the lemon in half and squeeze one half over the prawns. Sprinkle over the zest and parsley. Toss everything together and continue to cook for 1 more minute. Season with salt and plenty balck pepper. Pile prawns on plate, serve immediately with ciabatta to soak up the juices.