For blini batter, mix yeast with 2 tbsp lukewarm water and
To make the papaya salsa, combine all ingredients in
Coat fish lightly in seasoning mix, shaking off excess.
Heat oil in a large skillet on high heat. Cook fish 2-3 mins each side, until flesh flakes easily when tested with a fork. Drain on paper towels.
For the papaya salsa, combine all ingredients in a medium bowl.
Serve fish on a bed of salad greens, topped with papaya salsa. Serve with additional lime.
Mix parsley, garlic, vinegar and 6 tbsp olive oil. Season then add swordfish and marinate for 1 hour.
For the papaya salad, drizzle 4 tbsp lime juice over papaya. Add chili and coconut. Set aside.
To finish, heat 2 tsp olive oil in a frying pan, remove swordfish from marinade and sear for about 2 mins on each side. Add marinade and coat steaks. Serve with papaya salsa and garnish with chopped mint.
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.
Place sago, coconut cream, sugar and 2/3 cup water in a medium saucepan. Heat over medium-low heat, stirring occasionally, for 15 mins, or until sago is tender and transparent. Remove from heat and let cool for 10 mins.
Meanwhile, combine papaya, passionfruit pulp, orange zest and juice. Transfer sago mixture to 6 - 6 oz serving glasses. Top with papaya mixture. Cover with plastic wrap and chill for 2 hours.
Toss papaya and avocado with lime juice. Toss together lettuce, cilantro and chicken. Arrange on a serving platter and top with papaya and avocado.
Whisk together olive oil, lemon juice, honey and ginger. Season. Drizzle over salad just before serving.
br>For the salsa, mix papaya, lime juice, coriander leaves, chilli
PAPAYA CHICKEN MARINADE:
In a
t.
To Make the Papaya-Citrus Salsa: In a medium
For the papaya salsa, combine papaya, tomato, onion, lime juice, chili pepper, cilantro and oil in large bowl.
Cook scallops on heated oiled grill pan, in batches, until browned both sides.
Serve papaya salsa topped with scallops. Accompany with sweet chili sauce, if desired.
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.
nd top with the crab cakes.
For the Papaya-Basil Sauce
Lightly brush the tortillas with a little of the oil.
In a bowl, mix the papaya, Prosciutto and shallot. Toss with the oil and vinegar and season with salt and black pepper.
Arrange the salad on 2 plates and top with half of the mozzarella ball. Drizzle with the papaya salsa.
To make the dressing, whisk together palm sugar, fish sauce, lime juice and tamarind paste. Set aside.
Combine shrimp and garlic in a large mortar with a pinch of salt. Crush with pestle to form a paste. Add peanuts and roughly crush. Add tomatoes and chilies, pounding gently to bruise and combine. Transfer to a large bowl with papaya, green beans and dressing. Toss well to combine. Serve with rice and cucumber spears.
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.
rate.
Rub the papaya slices evenly with 2 teaspoons olive oil
Add the red bell pepper, papaya, and habanero pepper. Continue cooking
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.