Monday, 3 March 2014

What to cook with...capsicum and coriander

We have just received two new varieties of seeds from The Little Veggie Patch Co:

1. Capsicum - Wonder Sweet Bell

2. Coriander - Eureka

We started to think about all the delicious dishes we could use these ingredients in and put together a few of our favourite recipes to share with you.

Hopefully these yummy recipes will inspire you to have a go at growing coriander and capsicum, so you can enjoy your home-grown produce even more...

Grilled Coriander and Lime Prawn Kebabs
Serves 4
  • 32 jumbo raw prawns, peeled and deveined 
  • 3 cloves garlic, crushed
  • 24 slices (about 3) large limes, very thinly sliced into rounds (optional)
  • Coconut or rice oil
  • 1 tsp salt
  • 1 1/2 tsp ground cumin
  • 1/2 cup chopped fresh coriander 
  • 8 bamboo skewers soaked in water 1 hour
  • 1 lime cut into 8 wedges

1. Heat the grill on medium heat and brush the grates with oil. Mix the garlic, cumin, salt and half of the coriander in a medium bowl, add prawns.
2. Beginning and ending with prawns, thread the prawns and folded lime slices onto 8 skewers to make 8 kebabs total.
3. Grill the prawns, turning occasionally, until they are opaque throughout, about 1 to 2 minutes on each side. Top with remaining coriander and fresh squeezed lime juice before serving.
Thank you to The Sassy Cook for sharing this recipe with us: The Sassy Cook promotes the pleasure of eating real food via quick easy recipes featuring full bodied deliciousness – no fads allowed! 

Capsicum Pesto with Tortiglioni

"I have a capsicum pesto pasta which I developed because I originally didn't like capsicum. So I made myself eat capsicum every day and ended up really loving it. This recipe is a great and easy alternative to a pesto pasta and contains an array of nutrients and anti-oxidents, like beta-carotene," says The Thoughtful Eater blogger Katinka Day.

Preparation time: 30 minutes, cooking time: 10 minutes

  • 3 large red capsicums
  • ¼ cup olive oil
  • 2 garlic cloves, finely chopped
  • 1 tsp paprika
  • 1 dried chilli
  • ¼ cup almonds, roasted
  • ¼ cup fresh coriander, roughly chopped

1. Place the 3 capsicums on a baking tray and roast at 240 degrees celsius for 15-20 minutes or until the skins are blackened and blistery. Take them out of the oven and cool for 10 minutes with a tea towel or place in a plastic bag so that the capsicums sweat and are easy to peel.
2. Meanwhile, heat the olive oil in a small pan and gently sauté the garlic cloves, paprika and the whole chilli. Once the garlic is beginning to colour, take the pan off the heat (careful not to burn the garlic and paprika as this will ruin the whole dish). Remove the chilli and place oil/garlic/paprika mixture in a blender.

3. Remove the skin and seeds of the capsicums, saving any juices. Add the flesh and juices to the oil mixture in the blender along with the roasted almonds. Season with salt and pepper and blend to a puree.

4. Cook any variety of pasta you desire (I used tortiglioni) and once cooked mix in with the pesto with some extra olive oil if needed. Any remaining pesto can be stored in the fridge and enjoyed later!

Thanks to Katinka for sharing this gorgeous recipe with us. Check out her blog, for an array of delicious and easy vegetarian and vegan food.

Asian Greens and Coriander Salad


Dressing Ingredients - using our Salad Zinger Infuser
  • 3 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • juice 1 lemon or 2 limes
  • cracked black pepper
  • 1 teaspoon crushed garlic
  • 1 teaspoon crushed chillli
  • 1 teaspoon crushed ginger
  • Coriander roots from fresh bunch
  • Infuse all ingredients in salad zinger and pour over salad when required.


For Salad
  • Mixed Asian Leaves
  • Bean sprouts
  • Big bunch fresh coriander
  • Baby Corn
  • Asparagus
  • Nuts - preferable cashews but macadamia or peanuts can be used according to preference. Alternatively, dried noodles can be used instead of nuts for the crunch factor.
1. Wash and spin all ingredients except nuts/noodles and arrange on platter. Pour over infused oil and sprinkle nuts/noodles. Serve immediately.
Thanks to BeyondCool for sharing this fresh, simple salad with us. BeyondCool represents some of the world's leading homeware, kitchenware and giftware brands within Australia and New Zealand. They specialise in introducing functional, innovative and funky quality products to market and developing the distribution of these products. Our motto is "Hot Products for a Cool Lifestyle". Check out the Salad Zinger here:
Coconut Crab Cakes
  • 300 grams fresh crab meat
  • 20 grams finely chopped ginger
  • 8 grams finely chopped garlic
  • 50 grams finely sliced capsicum
  • 20 grams thinly sliced red chillies
  • 1 whole egg
  • 8 grams finely chopped lemon grass
  • 60 grams grated fresh coconut
  • 1 tablespoon fish sauce
  • 1 teaspoon salt
  • 50 grams bread crumbs
Mix all the ingredients and make into small patties and deep fry until golden brown on the outside.

Green Mango Salad
  • 2 green mangoes peeled and thinly sliced
  • 1/4 cup shredded fresh coconut
  • 2 cups bean sprouts
  • 1/2 cup fresh coriander leaves
  • 3-4 spring onions (shallots) sliced
  • 1/4 cup roasted cashews
  • 1/3 cup chopped basil leaves
  • 1-2 chopped chillies(no seeds)
Mix together and dress with a mix of soy and fish sauce (easy on the fish sauce, 3:1 fish sauce.

Coconut Crab Cakes from

Sweet Chilli sauce
  • 2-3 chillies finely chopped
  • 1/2 a cup of water
  • 1/4 cup of water with 1 heaped teaspoon of corn starch dissolved in it.
  • 1 heaped tablespoon sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1/4 teaspoon salt
Place 1/2 cup of water in sauce pan and dissolve sugar and start to reduce,. Add chilli, fish and soy sauce, and start to reduce. Add corn starch little by little until the right thickness is achieved. Taste and adjust to suit with more of the ingredients.
Thanks to Robert Bousamra from for this recipe. Check out for more of Robert's delicious recipes.

Mexi Salsa


  • Jar of roasted capsicums in oil (Just grab a few pieces and throw them in – don’t measure, measuring is for dorks!)
  • Punnet of grape tomatoes
  • A full green chilli with the seeds taken out (or leave them in if you want some SPICE! Spicier arriba!)
  • A sprig of fresh coriander
  • Teaspoon of minced garlic (or use fresh if you prefer)
  • Teaspoon of tomato paste
  • Half a lime squeezed

Mexi Salsa - "It’s literally the easiest recipe I have thrown together and it takes no more than 5 minutes!" - Adelle Cousins, Where the Styled Things Are


1. Very simply…throw ALL ingredients in your blender/Stick Mixer and use the chopper to whizz everything around in a salsa frenzy!

2. Slap it in a bowl and serve with corn chips, smoosh it over your nacho’s, slather it in a burrito! It’s literally the easiest recipe I have thrown together and it takes no more than 5 minutes!

Thanks to Adelle Cousins, Editor of Where the Styled Things Are (WTSTA) for this Mexican treat. WTSTA is an 'inspiration' blog that celebrates all things creative. From fashion, styling, home and lifestyle to DIY and food - there's an abundance of gorgeous ideas on here that will get your creative juices flowing:


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