Coconut Prawns with a Pineapple Relish - A Summer Delight!

Do you feel like a main dish (or entree) that screams S-U-M-M-E-R at your family??? Well I think I have found it! Prawns (or shrimp, or chicken) and Pineapple! Your eyes will glaze over and you'll think you are on a banana lounge in the Bahamas with a luscious fruity cocktail....

This recipe was originally called for them to be baked on parchment paper in the oven but I am not much of a fan of baked prawns, I'd definitely do it for chicken, but I suggest a light simmer on the stove top in a cast iron skillet.  Or another option is to skewer them and BBQ to avoid seafood in the kitchen (if you were my mum that is the only option given)!

Coconut Prawns and a Tropical Pineapple Relish

500g Uncooked Green Prawns (can substitute for chicken tenderloins)
2 egg Whites
2 Tbsp Cornflour
1.5 - 2 cups Shredded Coconut
Oil - to taste (I suggest 3-5 Tbsp)
1 Lime
2 tsp Fresh Green Chillies - seeded and finely diced
1/2 cup Pineapple Preserve (see recipe at bottom)

Taking your prawns, de-vein and shell them (you can choose to leave the tails on for holding if you wish), then rinse them and dry with a paper towel.

In a small bowl using a fork, whisk the egg whites lightly together. 

Put cornflour and coconut on two separate plates. 

Holding the prawn by the tail run it in the cornflour and finely coat.

Next dip the prawn into the egg white wash.

Finally roll the prawn into the coconut and place onto a clean plate.  Then place your plate of coated prawns in the fridge and refrigerate for 10-15 minutes so the coating sticks well and doesn't fall off in the cooking process.

Then to cook Prawns:

Frying - Heat your skillet or pan with oil (test by either a sprinkle of water that will crack upon contact or stick the handle of your wooden spoon straight down into the bottom of the pan and bubbles will gather on it which shows it is ready, no bubbles = not ready).  When the oil is ready place your prawns into the skillet or pan, fry lightly so they become a light gold and ensure your flip them gentle to cook both sides, I use a wire frying scoop.

Oven - Line a baking tray with grease proof or parchment paper, then place the prawns onto the paper lined tray.  Place the tray in the oven on approx 200 (400)degrees for about 15-20 minutes until golden. But I recommend you gently turn them at the 10 minutes mark so you cook both sides evenly.

Pineapple Preserve

1 lrg can Pineapple - Crushed and in Juice
2 cups Castor Sugar

Place your pineapple straight from can and castor sugar into a medium saucepan and bring to the boil in a and then cook for 20 minutes, stirring constantly until thickened or until the temperature reaches 220F on a thermometer.

Pour your jam into steralised jars, screw on lids finger tight with rubberband inserts.  Place in a waterbath for 5 minutes. The leave to sit undisturbed for 24 hours on bench covered in a towel to avoid any drafts.

Hey Presto you have your Pineapple Preserve!

Pineapple Relish (for dipping)

Combine Chillies, Lime Juice and Pineapple Preserve into a small bowl and mix together well.  Cover and refrigerate until serving.

Oh yummmmm.... these things are TOTES delish!!!

Masterchef Mojito Time!!! A Twist on Ben's Raspberry Lime Mojito Cake!

It was the Sunday before my Mum's 65th birthday, Little Miss Two seems to not believe that Nanny has birthdays as everytime its mentioned in the last month she breaks down into fits of laughter and just says "thats too funny"!  So it got to the Sunday and I was dropping her over a day early and she insisted with an hour's notice that "She NEEDS to make Nanny a cake"! Dont worry that I am about to stay up half the night baking 5 layers of cake but "She NEEDS a cake"!

Along with the order that she needs a cake..... with an hour's notice.... but she NEEDS to have raspberries!

So thank you Ben from Masterchef making his elimination winner of a Raspberry Mojito Cake, and unfortunately the recipe didn't make it to the website, I had to "pressure test" my own!

So here we go...... Also an easy peesy recipe for the little ones to help with!
(oh and by the way it was lucious so two ticks to me)!

Raspberry Mojito Cake

2/3 cup Castor Sugar
Zest of 1 Lime
Juice 1/2 Lime
4 Tbsp Butter - room temp
1 Egg
1 tsp Vanilla
1/2 tsp Coconut Emulsion
Juice 1 whole Lime (additional)
1/2 cup Milk
1 Cup Plain Flour
1 Tbsp Cornflour
1/2 tsp Bi-carb Soda
1/2 tsp Baking Powder
Pinch Salt
1/3 cup Dessicated Coconut
1 cup Raspberries - fresh or frozen

Syrup

1 Lime - juice & rind
1/2 cup Castor Sugar
1/2 cup Water

Pre heat oven to 180 degrees and grease and flour your tin, suits round or loaf.

First mix the sugar, zest, butter and first half of lime juice, cream them together in mixer.  Next add the egg, vanilla and coconut emulsion and mix well.  Then add the milk and whole lime juice.

In a seperate bowl sift together the flours, bi carb soda, baking powder and salt, whisk lightly, then add in 3 parts to the mix.  Add the coconut and raspberries and stir through lightly with a spatula.

Pour the cake batter into the pan (ideally a 9 inch springform), tap the tin on the bench to remove the airbubbles (highly recommended as I had a huge air bubble in the centre of my cake. You can also sprinkle sugar over the top for a caramelised top.

Bake for approximately 35-40 minutes. Allow to cool for half an hour before removing the cake from its tin.  To make a syrup, squeeze the juice and rind of one lime with the castor sugar and water into a small saucepan on medium heat., reduce by at least half til it changes from a watery mixture to a thick syrup consistancy. I always take a skewer and make several holes through the top of the cake for the syrup to run through. Then pour the syrup over the cake, I only used 2 thirds of the syrup mixture.

Serving recommendation is 12 slices served with freshly whipped cream.

Tastes decedant when you eat it when its still warm.