Central Coast Home & Lifestyle Summer 2020

DELICIOUS SUMMER RECIPES

Spiced Barramundi with Beetroot Relish

Prawns with Whipped Avocado Serves 4 as a starter

Spiced Pumpkin and Chickpea Salad

Ingredients: 4 barramundi portions 3 tsp ground paprika 1/2 tsp chilli powder 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp ground ginger 1/2 tsp ground turmeric 1 tbs olive oil

Ingredients: 1/4 cup coriander leaves 30 fresh medium- large prawns, peeled leaving tails intact, deveined Avocado Cream 2 ripe avocados, peeled, pitted 1/4 cup (60g) sour cream 1 lime, juiced

INGREDIENTS 2 tblsp olive oil 2 garlic cloves, crushed 600g Kent pumpkin, seeded, cut into thin wedges  1 tsp ground cumin 1/2 tsp smoked paprika 1 large red capsicum, seeded, thickly sliced 1 red onion, cut into thin wedges 80g baby spinach leaves  400g can chickpeas, rinsed, drained 3/4 cup coriander leaves 2 tblsp lemon juice 1/3 cup Greek-style yoghurt 2 tblsp pistachio dukkah Step 1 Heat a barbecue grill or chargrill on medium-high. Combine the oil and garlic in a small bowl. Brush pumpkin with half the oil mixture. Sprinkle with cumin and paprika. Step 2 Place capsicum and onion in a bowl. Add remaining oil mixture. Toss to coat. Season. Cook vegetables, in batches, turning occasionally, for 4-5 mins or until lightly charred and tender. Step 3 Arrange spinach on a serving platter. Sprinkle with chickpeas and top with vegetables and coriander. Drizzle with lemon juice and top with dollops of yoghurt. Sprinkle with dukkah. METHOD

Beetroot Relish 1 lime, zested, juiced

Honey and Chilli Sauce 1/2 birdseye chilli, thinly sliced 2 garlic cloves, thinly slice 1 tblsp finely chopped shallot 1 lime, juiced 1 tblsp honey 1 tblsp extra virgin olive oil

2 tsp light brown sugar 1 tsp finely grated ginger  2 cups beetroot, peeled, coarsely grated (about 2 cups) 1/2 cup chopped mint

1/2 cup chopped coriander 1/4 cup shredded coconut

Method: Step 1

Yoghurt Dressing 1/2 cup plain Greek-style yoghurt 2 tbs olive oil 2 tsp light brown sugar 1 lime, juiced

To make the whipped avocado cream, in a food processor or blender, process or blend avocado, sour cream and 2 tblsp lime juice until completely smooth. Season with salt and more lime juice, if necessary. Spread in an even layer over a serving platter. Step 2 To make the chilli-honey sauce, in a medium bowl, combine chilli, garlic, shallot, 2 + 1/2 tblsp lime juice, honey and oil. Season chilli- honey sauce with salt and more lime juice, if necessary. Step 3 Coarsely chop 1 tblsp of the coriander. Add to the chilli-honey sauce with the prawns and toss to coat evenly. Step 4 Spoon the prawn mixture over the avocado on the platter. Sprinkle with the remaining coriander.

Method:

Step 1 Beetroot relish: whisk the lime zest, 2 tbs lime juice, sugar and ginger until the sugar dissolves. Add the beetroot, mint, coriander, coconut and a pinch of salt and toss to combine. Step 2 Yoghurt dressing: in a small bowl, whisk the yoghurt, oil, sugar, 2 tbs lime juice and 1 tbs water. Season with salt. Step 3 In a small bowl, combine the paprika, chilli powder, coriander, cumin, ginger and turmeric with pinch salt. Sprinkle the spice mix evenly over both sides of the barramundi. Heat a large non-stick frying pan over medium heat. Add the oil and barramundi and cook for 4 mins each side or until the barramundi is browned and cooked through. Step 4 Spoon the yoghurt vinaigrette evenly over serving plates. Arrange the barramundi over the vinaigrette and top with the beetroot-relish.

WATERMELON STICKS WITH YOGHURT

INGREDIENTS: 600g watermelon Raspberry-flavoured yoghurt, to serve METHOD: Trim the rind from the watermelon and cut the flesh into 5mm-long pieces. Place on a serving platter and serve immediately with yoghurt.

20 Home & Lifestyle Magazine | Summer 2020