For blini batter, mix yeast with
For Salsa: In a food processor,
PAPAYA CHICKEN MARINADE:
In a bowl, combine all ingredients for the marinade
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.
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.
eparate bowl, mix together mashed papaya, diced papaya, oil, milk and eggs
For crab cakes:
In a
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.
p sides of pan. Chill for 20 mins, until firm.
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.
ith boiling water. Let stand for 10 mins, or until shrimp
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.
Mix the chopped papaya, lime juice, brown sugar, ketchup, chili and bell peppers. Add the chili powder and season to taste.
Heat 1 tbsp of the oil in a frying pan and cook the scallions for about 5 mins. Remove them and keep them warm. Heat the rest of the oil and saute the prawns and garlic for 3-4 mins. Season to taste. Place the scallions, papaya wedges, prawns and papaya salsa on 4 plates, garnished with basil.
Heat oil in a small saucepan over high heat. Fry shallots for 1-2 mins, until golden. Remove with a slotted spoon and drain on paper towels. Fry cashews for 10-20 seconds, until golden. Drain on paper towels then roughly chop.
In a large bowl, combine cashews, papaya, herbs, spring onions and chilies. Set aside.
Whisk together all ingredients for dressing. Pour over salad and toss to combine. Serve topped with extra herbs and fried shallots.
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.
edium heat. Cook the fish for 3-4 mins each side
ire on the barbecue.
For prawns, add honey, soy sauce
Wash the fresh papaya, remove skin, seeds, a d
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.
For the dressing, crush 2 or 3 strawberries in a bowl with the white wine vinegar and salt. Whisk until the salt has dissolved. Gradually add the oil, whisking constantly, until the dressing thickens slightly. Season to taste.
Pour the dressing over the papaya wedges and let stand to marinate for 30 mins.
Place the salad in a bowl. Remove the papaya from the dressing and add to the salad. Top with pine nuts and remaining strawberries. Drizzle with dressing just before serving.