The Australian Women’s Weekly Food Magazine - - What’s For Dinner? -

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

fresh chives

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.

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