PRAWN & CRAB SWEET POTATO SLIDERS
PREP + COOK TIME 35 MINUTES SERVES 6
3 purple-skinned white-fleshed sweet potatoes (1kg), unpeeled (see top tips)
¼ cup (60ml) olive oil
12 large green king prawns (300g),
peeled, deveined, with tails intact 2 cups (50g) watercress sprigs
¼ cup fresh micro sorrel leaves
¼ cup fresh coriander leaves 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice
1 medium avocado (250g)
200g cooked crab meat
½ cup (60g) crème fraîche ½ clove garlic, crushed
1 green onion, chopped finely 1 tablespoon finely chopped
1 tablespoon nigella seeds 2 tablespoons horseradish cream 1 tablespoon lemon juice
1 Cut 8 x 8mm thick rounds, from each sweet potato (you need 24 rounds in total); discard tapered ends. Brush rounds with 2 tablespoons of the olive oil; season. Cook rounds, in batches, on a heated chargrill plate (or barbecue) for 6 minutes each side or until cooked through. Remove from heat; cover to keep warm.
2 Make crab filling.
3 Coat prawns in remaining olive oil; season. Cook prawns on heated chargrill plate for 1 minute each side or until just cooked through. Remove from heat; cover to keep warm. 4 Place watercress, sorrel and coriander leaves in a small bowl with extra virgin olive oil and juice. Season; toss to combine. Mash avocado in a small bowl.
5 Place 12 sweet potato rounds on a board; top each with crab filling, a prawn, mashed avocado and watercress salad. Top with remaining sweet potato rounds.
Combine ingredients in a small bowl; season. 1 Preheat oven to 220°C/200°C fan. Line an oven tray with baking paper.
2 Make coconut relish.
3 Combine marmalade, garlic and ginger in a small bowl. Spread marmalade mixture over pork. Place pork on tray. Roast for 15 minutes or until cooked. Remove from heat; stand, covered, for 5 minutes, then slice thickly.
4 Meanwhile, boil, steam or microwave rice, beans and broccolini separately, until just tender. Drain.
5 Stir coriander leaves into relish. Divide beans, broccolini, pork and relish between two serving plates; accompany each with half the rice and a lime wedge.
Heat oil in a small frying pan over medium heat. Add onion; cook, stirring, for 3 minutes or until soft. Add garlic and ginger; cook, stirring, for 30 seconds or until fragrant. Add coconut; cook, stirring, for 1 minute or until lightly golden. Transfer mixture to a medium heatproof bowl; cool for 15 minutes. Add tomato, chilli and lime juice to bowl; mix well.