Seared king prawns with fresh lime pickle,
Voyager Estate Sauvignon Blanc Semillon 2017
You will need 8 metal skewers for this recipe
1 tsp chickpea flour (besan) 1 tsp each ground coriander,
ground cumin and garam masala 3 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp fenugreek leaves (kasoori methi – from Indian grocers, optional) Juice of 2 lemons 150g Greek yoghurt, plus extra to serve 5cm piece (25g) ginger, finely chopped 6 garlic cloves, crushed 1kg chicken thigh fillets, trimmed 2 tbs extra virgin olive oil Mango chutney, to serve
ORANGE THYME DRESSING
Juice of 2 oranges 1 tsp caster sugar Juice of 1 lemon 1/4 bunch thyme, leaves picked 1/4 cup (60ml) extra virgin olive oil
1 mango, peeled, thinly sliced 2cm piece (10g) ginger, finely chopped 1/2 bunch coriander, stems finely chopped, leaves picked, plus extra leaves to serve 3 long green shallots, shredded 1 baby fennel, shaved
(we used a mandoline)
To make the tandoori chicken, combine chickpea flour, spices, fenugreek leaves, if using, lemon juice, yoghurt, ginger, garlic and chicken in a non-reactive bowl. Cover, then chill for 2 hours or overnight. Remove from marinade and thread onto skewers.
Heat a chargrill pan or barbecue to medium-high heat. Brush chicken with oil and grill, turning halfway, for 15 minutes or until cooked through. Transfer skewers to a plate and cover to keep warm.
Meanwhile, for the dressing, place orange juice and sugar in a small saucepan over medium-high heat. Bring to a simmer and cook, swirling the pan occasionally, for 5 minutes or until reduced by half. Remove from heat, add lemon juice, thyme and oil, and whisk to combine.
For the salsa, combine all ingredients in a bowl and toss with half the dressing.
Transfer skewers to a serving platter, drizzle with some of remaining dressing and scatter with extra coriander leaves. Serve with salsa and mango chutney.
SEARED KING PRAWNS WITH FRESH LIME PICKLE SERVES 2
150g Greek yoghurt,
plus extra 1 cup (380g) Juice of 11/ 2 limes Juice of 1/2 lemon 3 garlic cloves, crushed 1 tbs mango powder (optional) 1 tbs pomegranate molasses 1 tsp each chaat masala (from Indian food shops) and sweet paprika 1/3 cup (80ml) extra virgin olive oil 8 large green prawns, halved lengthways 1 carrot, coarsely grated 1 Lebanese cucumber, coarsely grated Coriander leaves, mint leaves and
warmed roti, to serve
FRESH LIME PICKLE
1 tsp brown mustard seeds 1/2 cup (125ml) rice wine vinegar 1/2 cup (110g) caster sugar 1/2 tsp chaat masala 3 limes, peeled, chopped
1/4 fresh coconut, flesh coarsely grated
Heat remaining 2 tbs oil in large frypan over medium heat. In 2 batches, add prawns and cook for 11/ 2 minutes, then turn and cook for a further 1 minute or until just cooked through.
Drain lime pickle, transfer to a serving bowl and stir through coconut.
Place prawns on a serving platter, scatter with coriander and mint, and serve with lime pickle, raita and roti alongside.
SWEET CORN SALAD WITH SWEET & SOUR VINAIGRETTE SERVES 4-6 AS A SIDE
4 corn cobs, silks removed 2 tbs extra virgin olive oil
1/4 rockmelon, peeled, thinly sliced 1 Lebanese cucumber, chopped
1/2 red onion, thinly sliced 250g cherry tomatoes, halved 1/2 bunch coriander, sprigs picked 1/2 bunch mint, leaves picked 3 long green shallots, thinly sliced SWEET & SOUR VINAIGRETTE 1 tbs tamarind paste Juice of 2 limes Juice of 1/2 orange 2 tbs extra virgin olive oil 1 tbs brown sugar
1/2 tsp smoked paprika
For the dressing, place tamarind paste in a bowl and cover with 1/4 cup (60ml) boiling water. Stand for 5 minutes, then strain through a fine sieve into a bowl. Add lime and orange juice, oil, sugar and paprika, and whisk until well combined.
Heat a chargrill pan or barbecue to high heat. Brush corn with oil and grill, turning occasionally, for 10 minutes or until charred. Set aside to cool, then slice kernels from cob. Place on a large serving platter with remaining ingredients and drizzle with tamarind dressing to serve.
Combine yoghurt, juice of 1 lime, lemon juice, garlic, mango powder, if using, pomegranate molasses, chaat masala, paprika and 2 tbs oil in a bowl. Add prawns, toss to coat, cover and chill for 45 minutes to marinate.Meanwhile, for the fresh lime pickle, combine mustard seeds, vinegar, sugar and chaat masala in a saucepan over low heat. Cook, stirring constantly, until sugar dissolves. Remove from heat and add lime. Stand and cool to room temperature.To make the raita, combine extra yoghurt, carrot, cucumber and remaining lime juice in a bowl and season to taste.