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Cook-Off Grand Final Recipes: Friday 26 March

Soraya Sabetian Kan's lemon dill prawns with spaghetti

Rachael Tawa's saucy Kiwi spaghetti bolognese

Tracy Lawless' chicken tenders with spicy peanut sauce

Soraya Sabetian Kan's lemon dill prawns with spaghetti

Budget for this menu $23.70

Lemon Dill Prawn

500g prawns
3 diced garlic cloves or 2 teaspoon already crushed
2 tsp grated lemon zest
Juice of 2 lemons
2 tsp dill
Salt and pepper
2 tbsp butter
Parmesan cheese (optional)

Melt butter in frying pan and cook garlic for 1 minute on medium to high heat.
2. Add prawns, zest, dill and cook for 8 minutes or prawns are cooked.
3. Add lemon juice cook for further 3 minutes
4.Remove from heat and add salt and pepper

Pasta - cook as per packet direction
1. Place spaghetti in a pot of boiling water along with 2 tsp olive oil
2. Cook 10 minutes or until al dente.
3. Drain and add 1 teaspoon parmesan

To serve
Serve prawns on the spaghetti. Top with parmesan.

Rachael Tawa's saucy Kiwi spaghetti bolognese

500g prime mince
1 can oregano & basil whole tomatoes
1 small can watties tomato sauce
1 medium onion
5 garlic cloves
5 button mushrooms
1 green capsicum
Fresh ground pepper to taste
Thyme (optional)
300g fresh spaghetti pasta
Parmesan cheese, grated

How to Cook:
Fill kettle, boil and add to large pot for pasta. Bring a large saucepan of salted water to the boil.
Peel and chop onions and garlic cloves. Chop your mushrooms and green capsicum.
Put  1x large pan & 1 x medium sized pans on your element or burner and heat oil on a medium-high setting in each.
Add your onions, garlic, mushrooms, and capsicum to medium pan. Fry for 5 minutes or until onions turn clear and garlic starts to smell strong.
Pour all ingredients into a bowl and set aside.
In large pan add mince. Fry until browned and it breaks apart into small clumps. Return fried vegetables to the skillet.
Halfway through browning your mince. Add pasta to boiling water. Cook for 5 minutes. Drain and transfer to a bowl and add a tablespoon of oil and a half cup of grated Parmesan cheese. Mix well.
In a separate sauce pan add tomato sauce and can of whole tomatoes, salt & pepper to season. Bring this to a simmer. Once mince is cooked add sauce and vegetables to mince , cook off for 2-3mins to marry the ingredients together.
 Mix ingredients well. Cover skillet and turn heat down to simmer.

Remove sauce from stove and pour into a bowl. Pour over your noodles.
Spaghetti bolognese is now ready to serve. Bon Appetite!

Tracy Lawless' chicken tenders with spicy peanut sauce

Whole Chicken tenderloins - about 800g   (Pushed onto skewers)
1 tbsp peanut oil     
1 small brown onion (finely chopped)
1 clove garlic (finely chopped)     
1 teaspoon curry powder (not too hot)      
1/2 large red chilli (deseeded, finely chopped) 
1/2 cup crunchy peanut butter   
2/3 cup chicken stock - Campbells Real Stock brand 375ml 
150ml coconut cream  
2 teaspoons brown sugar   
1 tablespoon soya sauce   
1 and 1/2 cups white rice

Bag of fresh crunchy flat beans   

2 tbsp fresh lime juice    
1 teaspoon soya sauce
1 teaspoon sesame oil


- Get that pot of water boiling for the rice
- Skewer each piece of chicken tenderloin and set aside
- Chop finely: onion, garlic, chilli
- Finely slice beans on a nice angle and into a bowl

1. Get a medium-sized pot of water boiling for rice. Cook for about 10 minutes and when tender rinse and drain.
2. Meanwhile, if you haven't already, ensure all chicken pieces are put onto a skewer each and once the sauce is boiling and thickening (see below), add these a few at a time to a BBQ grill plate or large frypan to cook - a few minutes on both sides.
3. Get the sauce happening as soon as possible because it does take a while to reduce and thicken.
Heat a small to medium-sized saucepan and to a drizzle of peanut oil add chopped onion, garlic, chilli, curry powder. Gently cook until onion softened.
Then add: peanut butter, stock, coconut milk, brown sugar and soya sauce. Stir until well mixed and get simmering until reducing and thickening.
4. To slivered fresh green beans (leave raw and uncooked), dress with lime juice, soya sauce and sesame oil.
5. Spoon rice onto the middle of four plates. Arrange skewered chicken (maybe 4 or more pieces each) onto the beds of rice. Pour generous dollop of peanut sauce across the chicken.  Serve some of the fresh, crunchy beans on the side.