Women's Month Inspired Dishes
Cheers to the women who make every recipe a masterpiece.
Ingredients:
Prawn Filling
- 200g medium prawns, peeled and deveined
- 2 tbsp olive oil
- 2–3 tbsp prawn masala paste (I will bring)
- Juice of ½ lemon
- Salt and freshly ground black pepper
Mango Salsa
- 1 ripe mango, diced or pineapple
- 2 ripe tomatoes, diced
- ½ cucumber, finely diced
- ¼ red onion, finely diced
- Fresh coriander, chopped
- Juice of 1 lime
- Salt and black pepper
Raita
- 250ml plain Greek yoghurt
- Fresh mint, finely chopped
- Fresh coriander, finely chopped
- Roasted cumin
- Salt and black pepper
How To Make Prawn Pani Puri with Mango Salsa & Raita
1. Toss the prawns with the olive oil, prawn masala paste, lemon juice, salt and pepper.
2. Pan-fry over high heat for 2–3 minutes until just cooked through.
3. Combine all the salsa ingredients and season to taste.
4. Mix together the yoghurt, grated cucumber, mint, coriander, roasted cumin, salt and pepper to make the raita.
5. Fill each pani puri shell with a spoonful of mango salsa, top with a prawn and finish with a dollop of raita. Garnish with fresh coriander or micro herbs and serve immediately.
Ingredients:
Lamb Curry
- 1kg lamb shoulder, cubed
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tablespoons Kashmiri masala
- 2 tablespoons Rombarosi masala
- Turmeric
- Garam Masala
- pinch of Saffrom
- 10ml of rosewater
- 2 ripe tomatoes, grated
- 1 tbsp tomato paste
- 2 tablespoons of sugar
- Beef stock or water
- Salt
- Fresh coriander
Basmati Rice
- 2 cups basmati rice
- 4 cups water
- Salt
- 1 cinnamon stick
Fresh Carrot Salad
- 4 carrots, grated
- Fresh coriander, chopped
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and black pepper
How To Make Lamb Curry with Basmati Rice & Fresh Carrot Salad
1. Brown the lamb in batches.
2. Sauté the onions until soft before adding the garlic and ginger.
3. Stir in the Kashmiri masala, Rombarosi masala, turmeric and garam masala , cooking until fragrant.
4. Add the grated tomatoes and tomato paste,2 tablespoons of sugar, pinch of saffron and 10ml of rosewater then return the lamb to the pot.
5. Pour in the stock or water, cover and simmer until the lamb is tender.
6. Finish with fresh coriander.
7. Cook the basmati rice until fluffy.
8. Toss together the grated carrots, coriander, lemon juice, olive oil, salt and pepper.
9. Serve the curry with the rice and fresh carrot salad.
Ingredients:
Pavlova
- 4 egg whites
- 220g caster sugar
- 1 tsp cornflour
- 1 tsp white vinegar
- 1 tsp vanilla essence
Berry Compote
- 250g mixed berries
- 2 tbsp sugar
- 1 tsp vanilla essence
- Zest of 1 lemon
- Juice of ½ lemon
Whipped Cream
- 250ml fresh cream
- 1 tbsp icing sugar
- 1 tsp vanilla essence
To Finish
- Fresh strawberries
- Blueberries
- Raspberries
- Fresh mint
How To Make Pavlova with Berry Compote, Fresh Berries & Whipped Cream
1. Whisk the egg whites to soft peaks, then gradually add the caster sugar until glossy and stiff.
2. Fold in the cornflour, vinegar and vanilla essence.
3. Shape into a nest on a lined baking tray and bake at 120°C until crisp on the outside and marshmallow-soft in the centre. Allow to cool completely in the oven.
4. Simmer the berries with the sugar, vanilla essence, lemon zest and lemon juice until slightly thickened. Cool completely.
5. Whip the cream with the icing sugar and vanilla until soft peaks form.
6. Top the pavlova with whipped cream, spoon over the berry compote and finish with fresh berries and mint.
My favourite to order at Ocean Basket is the Family Seafood Platter. Perfect for sharing and so worth it! #OBGreatestHits #OceanBasket