■ WATERMELON, FETA AND PRAWN SALAD
Combine fresh prawns with watermelon and a sprinkling of feta for a refreshing salad that won't wreak havoc on beach-ready waistlines. Serves eight.
Top tips for selecting the best prawns:
● Cooked prawns will generally have a light pink to orange colour about them
● Avoid prawns with a discoloured appearance or dryness; fresh prawns smell like the ocean
● For hassle-free preparation, opt for prawns that have been cooked and peeled
● 1/3 watermelon, skin removed and flesh cubed
● 200g Danish feta, crumbled
● ¼ cup mint leaves
● 1kg cooked prawns, peeled and deveined
● 2 teaspoons sumac
● 1 clove garlic crushed
● 1 tablespoon pomegranate molasses
● 1 tablespoon white balsamic vinegar
● 2 tablespoons extra virgin olive oil
● Arrange the watermelon onto a large serving plate, top with the feta and prawns; scatter the mint leaves over the top.
● Whisk together the pomegranate molasses, white balsamic vinegar and olive oil, drizzle over the salad and serve immediately.
■ MANGO PASSIONFRUIT MERINGUE ROULADE
Try this mango passionfruit meringue roulade recipe served straight from the fridge for a spin on one of Australia's iconic desserts. Serves eight.
Top tips for selecting ripe fresh mangoes:
● Look for mangoes with full colour, noting this will differ slightly depending on the variety. Two of the most popular and readily available are:
● Kensington Pride: they have a golden flesh with a sweet, tangy flavour and a rich orange skin tinged with a pink or red blush
● Calypso: offers a firmer, fibreless flesh with a full, sweet flavour and a smooth deep orange blushed skin
● Avoid very soft or bruised fruit and never buy completely green mangoes as they may not ripen
● With the mango season stretching into March, take advantage of the plentiful supply in January, finely dice and freeze portions so you can enjoy them throughout the year
● 4 egg whites
● pinch salt
● 1 cup (250g) caster sugar
● 3 tablespoons flaked almonds
● 250g mascarpone
● ½ (125ml) cream
● 1/2 cup brown sugar
● 1 cup passionfruit pulp (about 10 passionfruit)
● 2 mangoes
● icing sugar, to dust
● Preheat oven to 180C (350F) Gas 4. Line a 35 x 25cm Swiss roll tin with baking paper, ensuring the long ends overlap by 2.5cm.
● Whisk the egg and salt in a clean bowl until stiff peaks form. Gradually add the sugar, 1 tablespoon until the mixture is stiff and glossy.
● Spread meringue onto prepared tray and sprinkle with almonds. Bake for 15-20 minutes or until meringue is crisp and firm, and then cool in a tin.
● Beat the mascarpone, cream, brown sugar until soft peaks form. Fold through ½ cup of passionfruit and one finely diced mango.
● Flip the meringue almond side down onto a sheet of baking paper. Peel paper off the meringue. Spread mascarpone cream over 2/3 of meringue.
● Roll up like a Swiss roll starting with the long end and using the paper underneath to guide you. Transfer to a serving plate and dust with icing sugar.