PAPAYA CHICKEN MARINADE:
In a
eparate bowl, mix together mashed papaya, diced papaya, oil, milk and eggs
Mix wine, soy, honey and garlic in a shallow dish. Add steaks; turn to coat well. Marinate in the refrigerator for at least 30 mins.
Meanwhile, boil potatoes in a saucepan of water 10 mins, until tender. Drain and slice.
For the papaya salsa, combine all ingredients in a bowl.
Preheat a grill pan on high heat or preheat the grill to medium-high. Cook the steaks for 3-4 mins each side, or until cooked to desired doneness. Transfer to serving platter and let stand, loosely covered, 5 mins. Serve with papaya salsa and sliced potatoes.
To make the papaya salsa, combine all ingredients in
Slit each chicken breast in a few places and push in garlic slices. Brush with oil and season to taste.
Preheat a grill pan on high heat or preheat the grill to medium-high. Cook chicken for 4-5 mins, brushing with maple syrup, until cooked through.
For the papaya salsa, combine all ingredients in a medium bowl.
Top chicken with salsa. Drizzle with additional maple syrup, if desired. Serve with mashed potatoes and green beans.
Score chicken breasts on one side, at 3/4-inch intervals. Place in a shallow dish. Mix oil, oregano, cumin, cayenne pepper and salt in a small bowl. Rub all over chicken. Refrigerate at least 15 mins to marinate.
Preheat the grill to medium. Grill chicken 5-7 mins each side, until cooked through and lightly charred. Let stand, loosely covered with foil, 5 mins.
Meanwhile, for the papaya salsa, combine all ingredients in a bowl and season to taste.
Slice chicken. Serve with salsa and lemon wedges.
Combine papaya, carrot and cilantro. Set aside.
For the chili and tamarind dressing, whisk together garlic, chilies, tamarind paste, lime zest, lime juice, shallots and palm sugar.
Place 1/2 cup dressing in a saucepan along with 1/2 cup water. Add pork. Bring to a boil then reduce heat and simmer, covered, for 20 mins, or until pork is cooked to your liking. Remove from pan, cover and let rest for 10 mins. Slice thinly.
Stir oil into remaining dressing. Toss with pork and papaya salad. Transfer to a serving bowl and top with peanuts.
Preheat the grill on medium-high. Brush pork with a little oil. Season to taste. Grill for 4-5 mins each side until cooked to desired doneness. Cover and let stand for 10 mins. Slice thinly.
Meanwhile, combine arugula, 3/4 of papaya, cucumber, onion and macadamias in a large bowl. Drizzle with oil and toss to combine.
Combine yogurt, chutney and lemon juice in a medium bowl. Season to taste. Fold in remaining diced papaya.
Add pork to salad and toss gently. Drizzle with yogurt dressing.
In a non-reactive bowl, mix together the lime juice, balsamic vinegar, basil or cilantro, green onion, garlic, jalapeno, and brown sugar.
Stir in the cubed papaya and shrimp, then the fish sauce to taste.
Pour into shallow dish and surround with the butter lettuce leaves.
Use the lettuce leaves to scoop up the papaya mixture and hold to eat.
Good additions are cooked bean threads, thinly sliced cucumber, julienned carrot, or perhaps bean sprouts.
Preheat oven to 350\u00b0F.
Combine curry mixture ingredients in a large bowl.
Dust chicken in curry mixture.
Pan-fry chicken in wok over high heat.
Combine sauce ingredients and set aside.
Combine seasonings.
Place chicken in a baking pan, and pour sauce over the top.
Sprinkle with seasoning mixture.
Bake for 45 minutes.
Pour chicken curry over a bed of cooked rice.
Garnish with papaya, citrus fruit, cilantro and flowers.
To eat, break off pieces of roti or tortilla and use them to scoop up curry.
Marinate chicken in soy orange or lime cilantro vinaigrette and roast for 35 to 40 minutes in a 375F oven until cooked through.
Cool before dicing into 1 inch cubes. Combine all salad ingredients and mix well. If possible, allow to rest for a few hours before serving.
This salad makes an excellent filling for both papaya halves or pineapple halves.
ow heat until pink and cooked through, about 8-10 minutes
For the dressing, whisk all of the liquid ingredients together in a bowl. Set aside.
Arrange the avocado, papaya, lettuce, shrimp and cilantro in small glasses. Drizzle with the dressing and serve immediately with the lime wedges.
mall bowl.
Combine the papaya, bean sprouts, chili pepper, cilantro
Combine crab, papaya, coconut, mint and chili in a medium bowl.
Whisk together peanut oil, lime juice, coconut cream and fish sauce. Drizzle over crab salad and toss to combine. Season.
Divide crab mixture between betel leaves. Serve.
In serving bowl, toss together lettuce, papaya, sprouts, chicken and scallions. Cover and chill until required.
To make dressing, whisk all ingredients together in a bowl. Drizzle over salad just before serving. Garnish salad with chopped mint and scallions.
Thread chicken onto 12 skewers.
Cook skewers on heated oiled grill pan (or on the grill) until browned all over and cooked through.
Meanwhile, for the papaya salsa, combine remaining ingredients in a medium bowl.
Serve skewers topped with salsa.
In a small bowl, combine olive oil, brown sugar, paprika and garlic to form a paste. Brush over lamb to coat. Marinate for 15 mins.
Meanwhile, to make the mojo sauce, combine all ingredients in a large bowl. Season.
Preheat grill. Grill lamb chops for 2-3 mins per side for medium, or until cooked to your liking. Let rest, covered, for 2 mins.
Serve lamb chops with mojo sauce and extra lime wedges.
Blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
Toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Remove skin and marinate chicken pieces, in papaya curry marinade for at least 30 minutes allowing for natural tenderizing.
In a large skillet or saucepan, add oil and brown chicken on both sides.
Add chopped onions, peppers and garlic. Saute for 3 to 5 minutes. Add remaining Papaya Curry Marinade and 1/2 to 1 cup of water depending how much gravy you want.
Cover saucepan and simmer for 30 to 40 minutes or until done.
Serve over rice.