Seared king prawns with fresh lime pickle,

Voy­ager Es­tate Sau­vi­gnon Blanc Semil­lon 2017

delicious - - ED’S LETTER -


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


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.


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


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.


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.

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