CANCER Council’s Girls Night In is the ideal reason to get your girlfriends together to celebrate friendships that matter for a cause that matters.
By bringing the ladies in your life together for this special event you will be raising much needed funds to help beat women's cancers.
Your event can be as big or as small as you wish and as low key or lavish as you want.
When you register, the Cancer Council will send you a free host kit containing a planning guide, recipes, posters, donation box and much more.
You can also access helpful downloads and resources online.
For further information call the events hotline on 1300 65 65 85.
Here is one of the recipes from the Girls Night in website:
Churrasco prawns with aji sauce
Serves 4 as an appetiser
Ingredients
- 4 green jalapeño chillies, seeded
- 3 spring onions, roughly sliced
- 1/4 cup roughly chopped coriander stems and leaves
- 2 tablespoons red wine vinegar
- 1/2 teaspoon grated lime zest
- 2 teaspoons lime juice
- 2 teaspoons extra-virgin olive oil, plus extra for cooking
- salt and freshly ground black pepper to taste
- 1 kg large green prawns, heads removed and peeled, tails intact
- wooden skewers, soaked in cold water or placed in the freezer for 30 minutes
- green salad, to serve (optional)
Churrasco is a Brazilian word meaning ‘barbecued’ or ‘grilled on skewers’. Although often served with chimichurri sauce – a lovely herby sauce with garlic, oregano and red wine vinegar – I’ve chosen the lesser known aji sauce from Peru – a sweet onion and jalapeño combination that is a little like a South American version of Thai nam jim dipping sauce. It also goes well with empanadas, grilled meats and seafood.
For the aji sauce, place the jalapeños, spring onions and coriander in a small food processor and process until finely chopped. Add the red wine vinegar, zest, juice and oil and continue to process until smooth. Season with salt and pepper.
For the prawns, insert a wooden skewer at the tail and push through the length of the prawn. Brush the prawns with oil and cook on a preheated barbecue or chargrill pan for 2 minutes each side or until cooked through. Serve with the aji sauce and salad leaves, if desired.
Recipe by Lyndey Milan
Recipe from Best TV Chef Book in the World at the Gourmand World Cookbook Awards,
