Delicious Summer Recipes
Chargrilled Tiger Prawns with Chorizo Butter
Serves – 4 entrees
- 600g Jumbo tiger prawns, peeled, deveined, head and tail left on
- 1 Chorizo sausage, diced
- 150g Ghee, or clarified butter
- 10g Dill, leaves only
- 2 Limes, fresh, cut in halves
- 150g Kewpie mayonnaise
- 2 tbsp Olive oil
- Prepare prawns, dice chorizo
- In a small saucepan on medium heat warm through chorizo until it starts to sweat, add the ghee (or melted butter) and simmer gently for 5 minutes or until chorizo has started to darken in colour then remove from heat and allow chorizo to infuse with ghee/butter
- Heat up a pan on medium heat, add oil to pan, once oil starts to shimmer add prawns being careful not to overcrowd the pan
- Add lime half, flesh side down and allow to caramelise, remove from pan, and set aside
- Brush prawns generously with the chorizo butter made in step 2
- Gently turn prawns and brush the other side of the prawn with more of the chorizo butter
- Continue to turn prawns until they become golden in colour and are cooked all the way through
- Give prawns a final brush with the chorizo butter, arrange on plate, drizzling chorizo and its butter over the prawns, scatter dill generously, serve with the charred lime half and kewpie mayonnaise for dipping
Tips: You can use any prawns depending on what is in season/available. Butter can be reused, refrigerate after use and heat for thirty seconds in microwave to melt again.
Cherry Ripe Cheesecake with Sour Cherry Compote
- 400g cherries, pitted
- 120g caster sugar
- 2 lemons, juiced
- 200g digestive biscuits
- 50g desiccated coconut
- 100g butter, melted
- 80ml boiling water
- 1 tbs gelatine powder
- 750g cream cheese, softened
- 270ml can coconut cream
- 200g white chocolate, melted
- Whipped cream, to serve
- 1 Cadbury Cherry Ripe, chopped
- 1 tbsp edible flowers
- Grease a 20cm spring form pan and line the base and side with baking paper. Combine the cherries, half the sugar and 60ml of water in a saucepan over medium heat. Bring to a simmer. Cook for 10 minutes until the cherries are tender, add lemon juice. Set aside to cool.
- Transfer the mixture to a blender and blend until smooth. Place half the cherry mixture in an airtight container and place in the fridge to chill. Reserve the remaining cherry mixture for the garnishing.
- Place the biscuits and coconut in a food processor and process until the biscuits are finely crushed. Add the melted butter and process until well combined. Spoon the mixture over the base of the prepared pan press the mixture evenly over the base of the pan. Place in the fridge for at least 30 minutes to chill and set.
- Meanwhile, place the boiling water in a heatproof jug. Sprinkle over the gelatine. Stir until gelatine completely dissolves. Add 1 tbs of the gelatine mixture to the reserved cherry mixture.
- Place cream cheese, coconut cream and the remaining sugar in a clean food processor and process until smooth. Add the white chocolate and remaining gelatine mixture. Process until smooth.
- Pour a third of the cream cheese mixture over the biscuit base in the pan. Drizzle over half the sour cherry mix and use a skewer to marble the cherry mixture through the cheese mixture. Continue layering with the remaining cream cheese mix and cherry mix and marbling with the skewer.
- Place in the fridge for minimum of 7 hours or until firm/overnight.
- Transfer cheesecake to a serving platter. Spoon over whipped cream. Top with chocolate bar pieces and drizzle with the chilled sour cherry mixture.
- Top with fresh cherries and edible flowers to garnish.
Tips: Start a day ahead of when you want to serve this dessert, or at least start the morning of! I mean who wants to do extra work on Christmas day?
Christmas Salad aka Brussels Sprout Salad with Pomegranates and Smoked Almonds
- 60ml olive oil
- 2-3 shallots, peeled and finely chopped
- 3 garlic cloves, peeled and crushed
- ½ tbsp mustard seeds
- 1 ½ tsp Dijon mustard
- 30ml pomegranate molasses
- 1 ½ tsp maple syrup
- 60ml lime juice
- 500g brussels sprouts, very thinly sliced (mandolin is best)
- 20g dill, roughly chopped
- 20g chives, roughly chopped
- 100g smoked almonds, roughly chopped
- 100g pomegranate seeds
1. Slice brussels sprouts as thinly and as safely as possible (mandolin is best).
2. Prepare dressing by dicing shallots and crushing garlic. In a small pan on medium heat add shallots and garlic, sauté until soft, add mustard seeds, stir once or twice then take off heat. Allow mixture to cool in pan.
3. While waiting for shallot and garlic to cool, heat another large pan on high heat until oil starts to smoke.
4. Working in batches scatter brussels sprouts into pan evenly, allow to sit for a few moments so the sprouts start to turn golden, sprinkle salt and pepper, then toss.
5. The brussels sprouts will be ready when they are golden and caramelised though are still holding their bright green colour. Remove sprouts from pan into a bowl, repeat as many times as necessary, remembering to add oil and allow to smoke each time.
6. Remove your now cool shallot, garlic and mustard seed mix and place into small bowl. Add the Dijon mustard, maple syrup, pomegranate molasses and lime juice. Whisk until all liquids are mixed.
7. Add the smoked almonds, herbs, and pomegranate seeds (leave some for garnish) to the brussels sprouts, gently pour over dressing then give the salad a good toss until the dressing and the herb, seeds and nuts have been evenly distributed.
8. Serve on a plate, trying to layer the sprouts to give height, then finish with some more herbs and pomegranate seeds.
Tips: The sprouts can be cut the day or two beforehand to save time, the dressing can also be made up ahead of time. If unable to find pomegranate molasses, add the pomegranate liquid to the dressing. Pan must be smoking hot for the brussels sprouts to get the right amount of colour.