The_Australian_Women_Weekly_Food_Issue_21_2016

APEROL AND

GRAPEFRUIT COCKTAIL

PREP TIME5 MINUTES SERVES 6

Fill six tall glasses with crushed

ice. Pour ½ tablespoon aperol into

each glass; top each with 1 cup

chilled grapefruit juice. Add lime

slices to glasses.

ITALIAN CRISPS

PREP + COOK TIME 35 MINUTES

(+ COOLING) MAKES ABOUT 36

Preheat oven to160°C/140°C fan.

Line an oven tray with baking paper.

To make crisps, cut 1 french bread

stick into 5mm slices; place in a

single layer on the tray. Brush ⅓ cup

olive oil over bread; season with salt

and pepper. Bake for 12 minutes or

until golden; cool. Store in an airtight

container until needed. Combine

200g ricotta, ⅓ cup finely grated

parmesan, ¼ cup coarsely chopped

pitted black olives, ⅓ cup coarsely

chopped drained semi−dried tomatoes

and 6 torn large fresh basil leaves in a

medium bowl; season to taste. Cover;

refrigerate until needed. Just before

serving, spread ricotta mixture on

crisps, top with extra basil leaves

(or basil micro herbs) and drizzle with

2 teaspoons olive oil.

BARBECUED PRAWN

SALAD WITH BASIL MAYO

PREP + COOK TIME 40 MINUTES

(+ REFRIGERATION) SERVES 6

24 medium green prawns (1kg)

¼ cup (60ml) vegetable oil

⅓ cup (80ml) lime juice

4 cloves garlic, crushed

1 teaspoon chilli flakes

80g baby rocket leaves

4 lebanese cucumbers (520g),

sliced lengthways into ribbons

BASIL MAYO

1 large avocado (320g)

½ cup (150g) whole−egg mayonnaise

½ clove garlic, crushed

1½ tablespoons wasabi paste

1½ tablespoons lime juice

¼ cup coarsely chopped

fresh basil leaves

1 tablespoon water, approximately

1 Shell and devein prawns, leaving

tails intact.

2 Combine oil, juice, garlic and chilli

in a large bowl; season. Add prawns;

toss to combine. Cover, refrigerate for

30 minutes.

3 Make basil mayo.

4 Preheat barbecue (or grill or

grill pan). Barbecue prawns for

1 minute each side or until just

cooked through.

5 Divide rocket and cucumber

among plates. Top with warm prawns;

drizzle with a little of the mayonnaise.

Accompany with remaining mayo,

and lime or lemon cheeks, if you like.

BASIL MAYO

Coarsely chop avocado. Blend or

process mayonnaise, avocado, garlic,

paste, juice and basil until smooth.

Transfer to a medium bowl; add

enough of the water to form a

drizzling consistency. Season to taste.

Cover, refrigerate until required.

APEROL AND GRAPEFRUIT COCKTAIL

CHAR-GRILLED ZUCCHINI SALAD

Italian Feast

AWW FOOD • ISSUE TWENTY-ONE 133