New beginnings, and flavours to match

Ring in the new year with some delicious appetisers and tasty main dishes.

DYNAMITE PRAWNS
Ingredients
15-20 large prawns, peeled and deveined
For the batter:
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
4 tablespoon corn flour
For the sauce:
1/2 cup mayonnaise
5 tablespoons red chilli sauce
3 tablespoons tomato ketchup
1/4 tsp chilli powder
1 teaspoon honey
1 clove garlic minced
1/4 teaspoon sesame oil
1 tsp vinegar
Preparation
Wash the prawns, and drain on kitchen paper. Pat dry with kitchen paper.
In a medium sized bowl, combine the batter ingredients, and whisk. Add the prawns and mix well until coated.
Heat oil in a large pot and fry the prawns for about 1-2 minutes. To make sure the oil is at right temperature, first test it by adding a bit of the batter to the oil.
If it sizzles, it means the oil is at the right temperature. Fry only 2 or 3 prawns at a time.
Drain the prawns on kitchen paper.
In a medium sized bowl, combine the sauce ingredients and then add the fried prawns to coat with the sauce.
Serve immediately.

CHICKEN ROAST WITH HARISSA
 Ingredients
2kg whole chicken
3/4 cup harissa paste
1 large carrot, halved length wise
1 large red onion, quartered
2 stalks celery
10 sprigs fresh thyme
1 medium garlic bulb-halved crossways
2 tbsp olive oil
Preparation
Rinse chicken under cold water,pat try inside and out with absorbent paper.Tuck wing tips under chicken.
Brush harissa all over the chicken,tie legs together with kitchen string.Cover, refrigerate for 3 hours or overnight.
Preheat oven to 200 C.Combine the remaining ingredients in large shallow baking dish, top with chicken and season.
Roast chicken and vegetables about 1 and 1/4 hours or until chicken is cooked through.Cover, and let it stand for 10 minutes before serving.

CREAMY LAMB STROGANOFF
Ingredients
2tbsp olive oil
1 large onion,peeled,thinly sliced
2 garlic cloves,chopped
350g, lamb cut in steak style
1cup button mushroom
1tbsp tomato paste
2tsp paprika
250ml lamb or chicken stock
250ml sour cream
Spring onions, chopped to serve
Preparation
Heat oil in a large, non-stick frying pan and fry onion and garlic until tender.Add the lamb and fry on high for 5 minutes.Add mushrooms and fry for 5 minutes.
Add tomato paste, paprika and stock. Season, bring to a boil, then reduce heat to medium and simmer for 10 minutes or until sauce has reduced.
Stir in the sour cream, scatter with spring onions and serve with rice or pasta.