Papaya, avocado and prawn salad with a Rarotongan curry mayo

July 16, 2011March 13, 2023 Belinda

If you make nothing else on my blog, make this. It’s a winner and very simple! The flavors are like nothing you’ve ever had before as the sauce has curry powder, mint, lime and sweet chili sauce.
Being a Kiwi, I am naturally drawn to Pacific flavors and thanks to Annabelle Langbein (a New Zealand food writer) for sharing this recipe.

Serves 6

Curry mayo—
1/4 cup finely chopped mint leaves
1/2 – 1 tsp good quality curry powder
1/2 – 1 red chilli, de-seeded, pith removed and minced
3 tbsp fresh lime juice
1 tbsp sweet Thai chilli sauce (sweet chilli sauce)
1/2 cup good quality mayonnaise (I use Best Food or Hellmans)

1lb prawns cooked and shelled. (Buy them raw and boil them briefly yourself, that way they won’t be overcooked)
2 just-ripe avocados, peeled and flesh chopped
1 papaya, peeled, de-seeded and flesh chopped
salt and freshly ground black pepper
rocket (arugula) or soft lettuce leaves

Stir the chopped mint, curry powder, chilli, lime juice and Thai sweet chilli sauce into the mayonnaise.

Add the cold cooked prawns and chill in the fridge until ready to serve (up to 24 hours)

Toss the avocado and papaya through the prawn mixture. Season wth salt and pepper.

Serve on a bed of lettuce leaves.

Do-ahead · Fish · Grains

Prawn and Grits casserole

July 16, 2011September 9, 2022 Belinda

Thank you to the food blog “Sauce and Sensibility” for this. Sometimes you just have to have this sort of comfort food!

Serves 6 – 8

4 cups chicken broth
1 cup regular grits or quick cooking grits
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack pepper cheese
1 bunch scallions (about 6 -8) thinly sliced
2 tbsp unsalted butter
1 large garlic clove, minced
1lb small cooked, peeled prawns, but not over cooked. Boil raw prawns briefly, it works much better.
1x 10 oz can diced tomatoes with green chilli, drained
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp Louisiana hot sauce

Bring the chicken broth and salt to a boil in a large saucepan. Stir in the grits.

If you’re using regular grits, cover, reduce the heat and simmer for about 20 mins or until done.
If using quick cooking grits, stir constantly until done, about 4-5 mins.

Stir together the cooked grits and both cheeses.

Melt the butter in a skillet over medium heat. Add the scallions and garlic and saute for 5 minutes or until tender.

Stir the onion/garlic mixture and the prawns into the grits mixture.

Stir in the tomatoes with green chilli, the black pepper and additional salt if needed.

Pour into a lightly greased 2 quart baking dish.

Bake at 350 degrees for about 30 minutes.

Baking · Do-ahead

Lemon-lime basil shortbread cookies

July 16, 2011September 9, 2022 Belinda

These are very simple as everything goes in the food processor. Also the flavors are really refreshing and lighten the shortbread.
Makes about 12 cookies. 90 calories each.
1 cup all-purpose flour
1/2 cup powdered sugar plus some raw sugar to sprinkle on before cooking
1/2 cup (or 1 stick)chilled, unsalted butter, cut into 1/2 inch cubes
2 tbsp sliced fresh basil leaves
1 heaped tsp finely grated lemon zest plus 1 tbsp lemon juice
1/2 heaped tsp grated lime zest
1/4 tsp kosher salt

Preheat the oven to 375 degrees

Place the flour, powdered sugar, butter,basil, both zests, lemon juice and salt into a food processor.
Pulse until large moist clumps form.
Measure a level tablespoons of dough, roll between your palms to form balls.
Place on a large baking sheet, spacing 2″ apart.
With the bottom of a flat measuring cup, press down to form 2″ rounds, dusting the bottom of the cup with powdered sugar to prevent sticking.
Sprinkle tops of cookies with raw sugar crystals.
Bake until edges are brown, about 20 mins.
Transfer to a wire rack to cool and enjoy. They’re lovely to serve with ice cream after a meal.

Appetizer Vegetarian · Appetizers · Gluten Free

Roasted butternut squash with sweet spices,tahini, lime and green chili

July 14, 2011February 8, 2016 Belinda

This is the most amazing mouthful of flavors! A great way to start a meal. Make sure you serve it cold and follow it with a light main course.
Thanks to chef “Yotam Ottolenghi”

Serves 4-6

2 whole limes
4 tbsp olive oil
1 medium butternut squash (about 1 3/4 lbs to 2lbs)
2 tbsp cardamon pods
1 tsp ground allspice
4 oz Greek-style yoghurt
1 oz tahini paste
1 tbsp lime juice
1 green chilli, finely sliced,
a good handful picked cilantro leaves
sea salt to taste

Preheat the oven to 400 degrees. Trim off the limes’ tops and tails using a small sharp knife. Stand each lime on a chopping board and cut down the sides of the fruit, following it’s natural curves, to remove the skin and white pith.
Quarter the limes from the top to bottom and cut each quarter into thin slices. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tbsp of the olive, stir and set aside.

Next, cut the butternut in half lengthwise scoop out the seeds and discard. Cut each half in half,and then into 1 cm thick slices, cutting away the peel and lay them out on a large baking sheet lined with greaseproof paper.

Place the cardamon pods in a mortar and pestle and work with a pestle to get the seeds out of the pods.
Discard the pods and work the seeds to a rough powder.
Transfer to a small bowl, add the allspice and the remaining 3 tbsp of oil, stir well and brush this mixture over the butternut slices.
Sprinkle over a little salt and place in the oven for 15-20 minutes or until tender when tested with the point of a knife.
Remove from the oven and set aside to cool.

Meanwhile, whisk together the yoghurt, tahini, lime juice, 2 tbsp of water and a pinch of salt. The sauce should be thick but runny enough to pour; add more water , if necessary.

To serve, arrange the cooled butternut slices on a serving platter (I prefer individual dishes as it’s neater and prettier) and drizzle with the yoghurt sauce.
Spoon over the lime slices and their juices and scatter the chilli slices over the top.
Garnish with the cilantro and serve.

Appetizers · Do-ahead · Gluten Free · Nuts · Vegetable-related

Basil cheese loaf

July 14, 2011September 9, 2022 Belinda

8 oz cream cheese, at room temperature
4 oz Roquefort cheese, at room temperature
1 cup spinach leaves, loosely packed, rinsed and dried
3/4 cup Italian parsley, loosely packed, washed and dried
1/4 cup fresh basil leaves, loosely packed
1 tsp minced garlic
1/4 cup vegetable oil
1/4 cup finely chopped walnuts
1 cup freshly grated parmesan cheese
1/4 cup slivered sun dried tomatoes, patted dry

Combine the cream cheese and Roquefort in a bowl and mix until smooth. Set aside.

Combine the spinach, parsley, basil and garlic in the bowl of a food processor. With the motor running, slowly drizzle the oil through the feed tube; continue processing till smooth. Transfer the mixture to a bowl, add the walnuts and parmesan and mix thoroughly.

Line a 5 1/2 x 2 1/2 inch loaf pan with plastic wrap, leaving extra wrap hanging over the sides.

Spread 1/3 of the cheese mixture even;y over the bottom of the loaf pan. next, spread half the pesto mixture and arrange a layer of sun dried tomatoes on top.
Repeat with cheese, pesto and tomato layers.
Finish with the remaining 1/3 of the cheese mixture.
Cover with the overhanging plastic wrap and refrigerate for 24 hours.

To serve, allow the loaf to come just to room temperature for about 30 minutes.
Invert it onto a platter and provide a cheese slicing knife. Have a basket of wheat crackers or bread nearby.

Appetizers · Do-ahead · Gluten Free

Port and Stilton Pate

July 14, 2011September 9, 2022 Belinda1 Comment

This is divine! Serves 4

2 oz butter
1 bunch green onions (scallions) finely chopped
2 fl oz port
1/2 lemon, zest only
4 oz Stilton cheese, crumbled
freshly ground black pepper

Melt the butter in a saucepan and gently sweat the scallions until soft; add the port and simmer gently for 3 minutes.
Add the remaining ingredients and stir well.
Transfer to a blender and process until the mixture has bound. Check the seasoning.
Divide between individual ramekins or put all in a nice bowl for at least 2 hours.
Serve with crackers or melba toast.
Enjoy!