MANGO KERABU

INGREDIENTS
1 green mango, peeled and shredded finely
1 onion, peeled and shredded
2 red chilli, chopped

SEASONING (MIX WELL)

1 tbsp lime juice
1 tbsp sugar
1/2 tsp salt
1 tbsp peanut butter
1/4 tsp sesame oil

TO SERVE
1 tbsp chopped toasted peanut, pounded coarsely
20g dried Anchovy, fried until crispy

METHOD
1. Put all ingredients into a mixing bowl, add in seasoning and stir until well mixed. Arrange onto a serving platter.
2. Sprinkle chopped peanut, fried dried Anchovy on top and ready to serve.

Mushroom soup

INGREDIENTS

30g unsalted butter
2 tbsp olive oil
2 cloves garlic, crushed
750g button muscrooms, sliced thinly
1/4 cup (35g) plain flour
1 litre (4 cups) chicken stock
1/4 cup (60ml) thickened cream

1. Heat butter and oil in a large heavy-based saucepan over a medium heat. Add garlic; cook, stirring, until soft but not coloured.
2. Add the mushrooms; cook, stirring, over high heat for about 10 minutes or until soft and browned. The mushrooms will first absorb the oil, the give off juices that will eventually evaporate and the mushrooms will start to brown. This is the point that you want to reach before proceeding.
3. Stir in flour; cook, stirring, for 1 minute. Gradually stir in stock; stir until mixture boils and thickens. Simmer, stirring, for 2-3 minutes. Season to taste with salt and ground pepper. Remove from heat; stir in the cream.
4. Serve soup in warmed bowls.

Sicilian Tuna Crostini with Tomato and Avocado

INGREDIENTS
1 rustic baguette , cut diagonally into 3/4cm thick slices (about 24 pieces)
1 tbsp Coles brand olive oil, plus extra for brushing
Two 180g cans of tuna, in oil
1/4 small red onion, finely chopped
1 tbsp lemon juice
1 tbsp lemon zest
1/2 tsp chilli flakes
100g grape tomatoes, quartered
2 tbsp roughly chopped fresh parsley, divided
1 ripe avocado, halved and stone removed

METHOD

• Preheat oven to 220 deg Celcius
• Placed sliced baguette in a single layer on a baking tray and brush with olive oil.  Cook for 4-5 minutes or until the bread has slightly browned, turning the pieces over once.  Remove from the oven to cool.
• Place the tuna into large mixing bowl, straining and discarding all but 1 tsbsp of the oil from each can.  Break the tuna into large chunks with a fork and toss with the tablespoon of olive oil, red onion, lemon juice and zest, chilli flakes, tomatoes and half the parsley.  Season to taste with salt and pepper.
• Using small spoon, break the avocado and spread evenly onto each piece of bread.  Season the avocado with lightly with sea salt.
• Place a small spoonful of the tuna mixture onto each piece of bread leaving the smaller corner exposed to be used as a handle.  Be sure that each crostini has a piece of tuna and tomato on it.  Garnish the remaining parsley and serve immediately.