ULTIQA Hotels & Resorts
By admin | October 17, 2017
The weather is getting HOT! so make the most of the opportunity to enjoy these summer recipes.
Avocado and prawn salad with green goddess dressing
500g peeled green prawns (tails intact)
1 long fresh red chilli, finely chopped
2cm piece fresh ginger, peeled, grated
1 garlic clove, crushed
2 limes, rind finely grated, juiced
60ml (1/4 cup) extra virgin olive oil
1/3 cup fresh coriander leaves, chopped
1/3 cup fresh mint leaves, chopped
1 1/2 tablespoons finely chopped fresh chives
60ml (1/4 cup) TCC Coconut Milk
2 tablespoons water
450g papaya, deseeded, cut into wedges
1 iceberg lettuce, cut into wedges
2 teaspoons honey
Toasted macadamias, chopped, to serve
Combine the prawns, chilli, ginger, garlic, rind from 1 lime and 1 tbs of the oil in a bowl. Season. Set aside to develop the flavours.
Meanwhile, coarsely chop 1 avocado. Process with the coriander, mint, chives and 2 1/2 tbs lime juice in a food processor until almost smooth. Add the coconut milk, water and 1 1/2 tbs of the remaining oil. Season and process until mixture is smooth and well combined.
Cut remaining avocados into wedges. Drizzle with a little of the remaining lime juice to prevent discolouration. Arrange with papaya and lettuce on a serving plate.
Combine honey and 1 tbs of the remaining lime juice in a bowl. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook prawns, turning, for 4 minutes or until prawns change colour and are cooked through. Transfer to a plate. Drizzle with the lime mixture.
Recipe source: http://www.taste.com.au/recipes/avocado-prawn-salad-green-goddess-dressing/22d76731-fada-43ce-82ca-5e04a0360d7c?r=recipes/summerrecipes&c=1f0714cf-8f05-4b40-9b56-552b6e0e810b/Summer%20recipes
Summer Melon Ices
Image: Donna Hay
2 Tablespoons Lemon Juice
150G Watermelon seeded and chopped
150G Rockmelon seeded and chopped
Basic Sugar Syrup
½ Cup (110G) Caster (superfine) Sugar
¾ Cup (180ML) Water
To make the basic sugar syrup, place the sugar and water in a small saucepan over low heat and stir until the sugar is dissolved. Increase the heat to high and bring to the boil for 1 minute. Set aside to cool completely (makes 1 cup, but you will only need ½ cup for this recipe). Pour half the cooled sugar syrup and lemon juice into a jug and stir to combine.
Place the watermelon and half the lemon syrup into a blender and process until smooth. Pour the watermelon mixture into 8 x ⅓ cup-capacity (80ml) ice block moulds, insert ice block sticks and freeze for 4 hours. Place the remaining lemon syrup and the rockmelon into a blender and process until smooth. Pour over the watermelon and freeze for a further 4 hours or until frozen. Makes 8.
Summer fruit pavlova
600ml thickened cream
1/2 cup (125ml) passionfruit pulp, strained
500g Coles Bakery Pavlova
1 mango, stoned, peeled, thinly sliced
1/4 pineapple, peeled, thinly sliced
1 kiwifruit, peeled, thinly sliced
2 passionfruit, extra
Small mint leaves, to decorate
Shaved white chocolate, to decorate
Use an electric mixer to whip the cream in a large bowl until firm peaks form. Fold through the passionfruit pulp.
Place the pavlova on serving platter. Top with the cream mixture. Decorate with mango, pineapple and kiwifruit. Use a knife to cut the passionfruit in half. Use a small spoon to remove the pulp and transfer to a bowl. Drizzle the pulp over the pavlova. Decorate with mint and chocolate. Serve immediately.