Prawn, Coconut and Mango Salad
Serves 8, Prep and Cook: 40 mins
3 medium ripe mangoes
300g snow peas, trimmed, thinly shredded lengthways
1½ cups coconut flakes, lightly toasted
½ small red onion, thinly sliced
1 cup chopped fresh coriander
1 cup chopped fresh mint
32 cooked tiger prawns (about 1.2kg) peeled and deveined, leaving tails intact
½ cup coconut milk
¼ cup lime juice
2 tablespoons fish sauce
2 teaspoons chilli sauce
2 teaspoons brown sugar
1 teaspoon finely grated fresh ginger
To make dressing, combine all ingredients in jug. Whisk well.
Using a sharp knife, slice cheeks off mangoes close to the stone. Using a large spoon, scoop out the flesh close to the skin of each cheek. Thinly slice.
To serve, place mangoes, snow peas, coconut, onion, coriander, mint and prawns in a large serving bowl. Toss to combine. Drizzle with dressing.
TIP Salad can be prepared several hours ahead. Keep, covered, in the fridge. Add prawns and dressing just before serving. To toast coconut, cook, stirring in a medium, dry, non-stick frying pan for about 3 to 4 minutes, or until lightly toasted.
Christmas Seafood Platter
Serves 8, Prep: 30 mins
100g packet sliced prosciutto, finely chopped
Rock salt, to serve
24 natural oysters in half shells
32 cooked King prawns (1.3kg)
1/3 cup red wine vinegar
2 tablespoons olive oil
1/3 cup finely chopped pitted kalamata olives
1 ripe tomato (200g), deseeded, finely diced
2 tablespoons finely chopped fresh basil
½ teaspoon dried chilli flakes
CAPSICUM DIPPING SAUCE
1 cup whole egg mayonnaise
½ cup chopped roasted red capsicum
¼ cup tomato sauce
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon horseradish cream
¼ cup finely chopped fresh parsley
2 tablespoons finely chopped capers
To make dressing, place all ingredients in a jug. Mix well.
To make dipping sauce, blend mayonnaise, capsicum, sauces, juice and cream in a blender until smooth. Transfer to a serving bowl. Season with salt and pepper. Stir in parsley and capers.
Heat an oiled, medium frying pan over a medium heat. Add prosciutto. Cook, stirring occasionally, for about 2 to 3 minutes, or until crisp. Drain on absorbent kitchen paper.
Just before serving sprinkle rock salt over a serving platter. Arrange oysters over salt. Place dipping sauce and prawns on platter. Spoon dressing over oysters. Sprinkle with prosciutto.
TIP If the weather is very hot, keep oysters cool by serving the platter on top of a large bowl filled with crushed ice. Dressing and dipping sauce can be made up to one day ahead. Store in the fridge. When serving unshelled prawns, have a couple of bowls filled with warm water and lemon slices for your guests to rinse their fingers.
Salmon & Avocado Salad with Green Goddess Dressing
Serves 8, Prep and Cook: 40 mins
½ x 350g loaf sourdough bread, torn into 3cm pieces
Cooking oil spray
2 bunches asparagus (185g each), trimmed
4 cups picked watercress (100g)
2 large ripe avocados, chopped
300g packet sliced smoked salmon
2 tablespoons drained baby capers
GREEN GODDESS DRESSING
1 cup fresh parsley leaves
¼ cup fresh tarragon leaves
1/3 cup thinly sliced fresh chives
1 clove garlic, crushed
¼ cup lemon juice
½ cup olive oil
½ cup whole-egg mayonnaise
To make dressing, blend herbs, garlic, juice and oil in a blender until smooth. Transfer to a large jug. Whisk in mayonnaise. Season with salt and pepper. Refrigerate, covered.
Place bread on a large oven tray. Spray with cooking oil.
Cook in a hot oven (200C) for about 6 minutes, or until golden brown and crisp.
Cut asparagus spears in half lengthways, then cut in half crossways. Place in a large, heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Rinse under cold water. Drain well.
Just before serving, toss asparagus with watercress in a large serving bowl. Top with avocados, salmon, capers and toasted bread. Spoon over half the dressing. Serve with remaining dressing.
TIP Dressing can be made up to one day ahead. Keep, covered, in the fridge. Watercress can be replaced with rocket leaves or baby spinach. To keep watercress sprigs fresh, place in a large bowl. Cover with cold water. Refrigerate for up to several hours. Drain well before using.
Lemon Raspberry Trifle
Serves 8 to 10, Prep and Cook: 40 mins
3 cups frozen raspberries (360g), thawed
1/3 cup icing sugar mixture
400g jam sponge roll, cut into 2cm thick slices
2 tablespoons orange-flavoured liqueur
300ml tub thickened cream
½ cup Greek yoghurt
2 tablespoons lemon curd
125g punnet fresh raspberries
3 egg yolks
1/3 cup caster sugar
2 tablespoons custard powder
2 cups milk
¼ cup lemon curd
2 teaspoons finely grated lemon rind
300ml tub thickened cream
To make custard, whisk yolks, sugar and custard powder in a large saucepan until combined. Gradually whisk in milk.
Place pan over a medium to high heat. Whisk until mixture boils and thickens. Remove. Whisk in curd and rind. Transfer to a heatproof bowl. Cover surface with plastic wrap. Refrigerate for 1 hour, or until cold.
Beat cream in a small bowl with an electric mixer until firm peaks form. Fold into custard until combined.
Using a fork, mash raspberries with sugar in a bowl.
Arrange roll slices over base and around the side, with the cut-side facing outwards, of a glass trifle dish (14-cup capacity). Brush with liqueur. Spoon over half the raspberry mixture, drizzling a little between the slices around the side.
Pour over custard. Spoon over remaining raspberry mixture. Refrigerate, covered, for 2 hours, or overnight.
Before serving, beat cream and yoghurt with an electric mixer until soft peaks form. Spoon over top of trifle. Stir lemon curd in a bowl until smooth. Dollop over cream. Run a spatula though curd to create a swirled effect. Sprinkle with raspberries.
TIP For an alcohol-free trifle, replace liqueur with orange juice. To thaw raspberries, place on a large plate. Stand at room temperature for about 30 minutes, or until soft. Undecorated trifle can be made up to two days ahead.
Recipes republished with permission from newideafood.com.au.