Things on sticks – with Sally Knight and Chef Daniel

Chef Daniel and Sally Knight

Chef Daniel’s next guest is the singing and writing queen of the Central Coast Sally Knight.

Sally is about to film the trailer for her musical, MILF the musical, which sold out for a full week many years ago at Avoca Beach Theatre.

Sally is a published songwriter and the musical incorporates current themes about the lead character, who is in her 40s.

Sally is a bubbly, talented local who has worked in radio, theatre and more over the past 30 years and hopes to put the show on again at the end of this year.

So keep your eyes peeled for MILF the musical.

Skewers have been used to cook meat and fruit over fires for hundreds of thousands of years. A stick with a burnt tip was found 300,000 years ago in Germany. Since then, skewers have been found all over the world made of everything from wood to bamboo and, famously, metal in Korea. We have all done the homemade version of a skewer when we go camping with marshmallows over a fire – yuuuum!

In this episode, Chef Daniel talks to Sally about being a busy mum and putting food on the table for the family.

Sally used to grab whatever was in the fridge and put it on skewers and call it Things on sticks.

Chef Daniel ran with that idea and came up with an ingenious new ‘stick’ by using rosemary as the skewer itself for prawn skewers.

He also shows you how to peel a prawn in no time – no more mess, no more fuss

Ingredients

25 King prawns

One lime for zest and juice

200g fresh rosemary

Two cloves of garlic

Olive oil

Instructions

  1. De-shell prawns
  2. Chop up garlic and rosemary
  3. Place de-shelled prawns, garlic, lime zest and rosemary in a bowl
  4. Squeeze the juice of half a lime over the prawns and mix in a bowl
  5. Take leaves off rosemary that will become the skewers – leave a few leaves at the tip
  6. Put prawns on skewers
  7. Place oil in fry pan on high
  8. Cook prawns for 30 seconds on each side

Serve with leftover oil and rosemary juices from the pan and the remaining half lime, pan-seared.

Secret to de-shelling prawns

  • Hold the prawn upside down with legs in the air (like you just don’t care)
  • Karate chop the tail
  • Pinch below head with index finger under neck and thumb on top
  • Break, neck back and pull poo string out in one move

Visit Sally’s MILF the musical at  http://origintheatrical.com.au/work/10072

Visit:  https://chefdaniel.com.au/about-chef/

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