With only a week and a half to go before Spring arrives, it's time to think about the foods we love to eat in the warmer months. I love tropical fruit, and I especially love adding them to savoury foods. Here is a recipe with a great example of it..
This is recipe by one of everyone's favourite Masterchef contestants this year, Hayden Quinn. The original recipe uses scampi but I decided to use prawns instead. Either would work well. Word on the street is he has a TV show coming up. Should be interesting to see what comes out of that.
Anyone else feeling slightly lost without Masterchef? What is everyone's favourite summer dish?
Adapted Recipe from Masterchef Magazine
500g peeled prawns with tails on
Lemon cheeks to serve
Chilli Garlic Butter
125g butter, softened
4 garlic cloves, crushed
1 chilli, seeded and finely chopped
1 lemon, zested
2 tablespoons chives, finely chopped
400g pineapple, peeled, cut into 1cm pieces
1 avocado, cut into 1cm pieces
1 chilli, seeded thinly sliced
2 eschalots, finely chopped
1/4 cup coriander leaves
1/4 cup mint leaves
1 lime, zested and juiced
1 1/4 sesame oil
1. To make the chilli garlic butter, combine the butter, garlic, chilli, lemon zest and chives in a small bowl, then season with salt and pepper.
2. To make pineapple salsa, place all ingredients in a large bowl and toss to combine, then season.
3. Preheat a chargrill pan or barbecue to high. Melt a quarter of the chilli garlic butter in a small saucepan. Remove the pan from the heat, and using a pastry brush, brush the prawns with the butter. Chargrill prawns in 2 batches until cooked.
4. Place the prawns on a platter. Spoon over the remaining garlic butter and the pineapple salsa, and serve immediately with lemon cheeks.