BBQ Prawns with Macadamia Dukkah & Mint and Lemon Yoghurt
Serves 4 -6
Dukkah is traditionally enjoyed with fresh bread dipped in
oil. However it’s also a great way to spice up your summer
barbecue, adding an instant nutty crunch as a coating for
fish, chicken, lamb or prawns.
Ingredients
1 cup plain Greek-style yoghurt
1 cup mint leaves, loosely packed, finely chopped
1 tablespoon lemon juice
macadamia dukkah
1kg green prawns, peeled, tails intact, de-veined
bamboo skewers, soaked in water for 30 minutes
macadamia oil, for brushing
lemon wedges, to serve
Method
In a medium sized bowl, combine the yoghurt, mint leaves and lemon juice and set aside.
Pour the macadamia dukkah onto a large plate, reserving two tablespoons.
Thread the prawns, tail end first, onto the bamboo skewers. Roll each prawn in the macadamia dukkah, place in a single layer on a large tray and lightly brush both sides with macadamia oil.
Preheat a chargrill on a medium heat. Cook the prawns on the grill, constantly turning to prevent burning, for 3 to 4 minutes or until the prawns change to a deeper orange colour.
Remove from the heat, place on a serving platter and sprinkle with the reserved macadamia dukkah. Serve with the minty lemon yoghurt and lemon wedges.
PEACH POPSICLES
Serves 6
Stonefruit is rich in vitamins A, C and E and a great source of dietary fibre and potassium. They’re also delicious, juicy and sweet, and it’s all thanks to our hardworking farmers who work around the clock to deliver the world’s best produce bursting with flavour right on our very own doorstep.
Ingredients
1 yellow peach, peeled, stone removed, finely diced
1 yellow peach, stone removed, thinly sliced
1.5 cups of plain yoghurt
Method
1. Puree diced peach with the yoghurt.
2. Place peach slices into popsicle molds and cover with yoghurt mixture.
3. Freeze until set.
APRICOT BISCOTTI TRIFLE
Serves 4
Stonefruit is rich in vitamins A, C and E and a great source of dietary fibre and potassium. They’re also delicious, juicy and sweet, and it’s all thanks to our hardworking farmers who work around the clock to deliver the world’s best produce bursting with flavour right on our very own doorstep.
Ingredients
4 apricots, stone removed, diced
4 apricots, stone removed, halved to serve
16 biscotti
500 ml pouring custard
Dollop cream to serve
Method
1. Distribute diced apricots evenly between 4 dessert glasses.
2. Crumble 4 biscotti into each glass.
3. Pour custard into each glass until apricots and biscuits are covered.
4. Serve with cream and apricot halves.
VEGEMITE AND MACADAMIA SCROLLS
Serves 4 – 6
Australia Day madness wouldn’t be complete without the
classic Aussie combo of Vegemite and cheese. This year,
add a twist with the distinctive soft crunch of macadamias –
it’s a guaranteed winner!
Ingredients
500g plain bread flour plus ¼ cup for kneading and rolling
1 sachet dried yeast
1 teaspoon fine salt
325ml warm water
1 tablespoon olive oil
2 tablespoons vegemite, or to taste
2 cups (125g) tasty cheese, grated
Method
Combine the flour, yeast and salt in a large bowl. Make a well in the centre. Combine water and olive oil and pour into the well. Using a knife, stir together the water mixture with the flour mixture until it comes together and starts to form a ball.
Place the ball onto a lightly floured surface and knead for 10 minutes, adding more flour if the mixture is too sticky. Place the dough in a lightly oiled mixing bowl, cover with plastic wrap and stand in a warm place until doubled in size, about 1 hour.
Punch down the dough and place on a lightly floured surface. Use a rolling pin to roll the dough out to a 30cm square. Spread with Vegemite and sprinkle with cheese and macadamias.
Roll the dough into one long scroll and cut into 10 pieces. Place the pieces, cut side down onto a lightly oiled baking tray in a circular pattern, leaving at least 3cm between pieces for them to spread.
Cover loosely with plastic wrap and place the tray in a warm place until pieces have doubled in size, about 1 hour.
Meanwhile, preheat oven to 180°C. Place tray in the oven and bake for 15-20 minutes, until golden.
Serve warm or when cool.
