Marie Claire Australia — June 2017

178 marieclaire.com.au

SPICY PINEAPPLE

GRANITA WITH

COCONUT YOGHURT

& TOASTED PEANUTS

SERVES 4

(^3) / 4 cup (200g) palm
sugar, grated
1 lemongrass stalk,
white part only
6cm piece of ginger, sliced
2 kaffir lime leaves, torn,
plus extra finely
shredded to serve
2 small red chillies,
split lengthways
2 large ripe pineapples,
peeled, cored and
roughly chopped
(^1) / 4 cup (60ml) lime juice
350g coconut yoghurt
2 tbsps unsalted peanuts,
toasted, roughly chopped
2 tbsps coconut flakes,
toasted

1. Place sugar, lemongrass,
   half the ginger, lime leaves,
   chilli and 1 cup of water in
   a small saucepan over high
   heat. Stir for 2–3 minutes
   until the sugar dissolves.
   Simmer for 1–2 minutes
   until syrupy. 2. Remove
   from the heat and cool for
   30 minutes, allowing the
   flavours to infuse. Extract
   juice from pineapple and
   remaining ginger using a
   juicer. 3. Strain the syrup
   into a large jug, discarding
   the solids, then add the lime
   juice and pineapple juice.
   Stir. Pour into a shallow
   metal tray and freeze for
   2 hours or until the mixture
   is partially frozen around
   the edges. 4. Use a fork to
   drag ice crystals towards
   the centre of the tray, then
   freeze for another hour.
   Repeat this process every
   hour another 3–4 times.
   Granita is ready when the
   ice crystals flake easily when
   scraped. 5. Spoon yoghurt
   into glasses and top with
   granita, lime leaves, nuts
   and flakes.

tablespoonfuls of the

mixture into about 14 balls.

Set aside. 2. To make the

sauce, heat the oil in a

saucepan over medium

heat. Add the onion and

garlic and cook for a few

minutes until soft and

fragrant. Add the passata,

tomato paste, tomato and

mushrooms, and cook

for another few minutes

until the mushrooms are

soft. Place the meatballs

in the sauce, reduce the

heat and simmer for

about 30 minutes. Stir the

mixture every 5–10 minutes

to ensure the meatballs

cook evenly. 3. Meanwhile,

use a spiralizer to make

your zucchini noodles.

Just before serving, heat

oil in a frypan over

medium-high heat and

fry the noodles for 1–2

minutes until warm. Serve

immediately topped with

meatballs, sauce, parmesan

and basil leaves.

Zucchetti

and meatballs

TIP

Splash some

red wine into the

sauce while it’s

cooking to add

extra flavour.

These recipes are

from Happy & Whole

by Magdalena Roze

(Plum, $39.99),

out now.

LIFESTYLE