The Australian Women’s Weekly Food — November 2017

Holiday Food Express

WATERMELON

& LYCHEE SALAD

PREP + COOK TIME 20 MINUTES SERVES 8

Cut 1.5kg seedless watermelon into

small wedges. Peel and seed 16 fresh

lychees. Place in a large bowl with

150g raspberries. Combine 1½ cups

caster sugar and 1½ cups water in

a medium microwave−safe bowl;

microwave on High (100%) for

3 minutes or until sugar dissolves

and syrup is hot. Cut a 4cm piece

ginger into matchsticks. Carefully

remove bowl from the microwave;

add ¼ cup lime juice, 2 teaspoons

finely grated lime rind, 1 teaspoon

vanilla bean paste and the ginger.

Cool mixture over a bowl of ice. Pour

syrup mixture over the fruit mixture.

Beat 1 cup each cream and greek−style

natural yoghurt in a small bowl with

an electric mixer until soft peaks

form. Serve fruit salad with yoghurt

cream, sprinkle with 2 teaspoons

toasted white sesame seeds.

ROSEMARY &

ORANGE SALAD

PREP + COOK TIME 15 MINUTES SERVES 4

Remove rind from 1 blood orange
(see tip on page 53) in long, thin
strips with a zesting tool; reserve rind
and orange. Peel and discard rind and
pith from 5 more blood oranges. Cut
all oranges crossways into rounds.
Combine reserved orange rind strips,
1 cup caster sugar, ½ cup water and
2 small rosemary sprigs in a large
microwave−safe bowl; microwave
on High (100%) for 2½ minutes or
until sugar dissolves and syrup is hot.
Add orange slices and 2 tablespoons
lemon juice. Stand for 10 minutes
or until cooled slightly. Divide the
fruit salad among bowls; top with
2 tablespoons crumbled pistachio
halva, if you like (see tip on page 53).

MANGO, CHILLI

& KAFFIR LIME SALAD

PREP + COOK TIME 20 MINUTES SERVES 4

Remove cheeks from 4 medium

chilled mangoes. Using a large

kitchen spoon, scoop between flesh

and skin to remove the cheek flesh in

one piece. Slice flesh lengthwise into

wedges; place in a large bowl. Grate

125g palm sugar into a small

microwave−safe bowl; add ½ cup

water and 6 crushed fresh kaffir lime

leaves; microwave on High (100%) for

1½ minutes or until sugar dissolves.

Add ½ finely chopped seeded fresh

long chilli, 1 teaspoon finely grated

lime rind and ¼ cup lime juice.

Pour hot syrup mixture over mango;

toss to combine. Serve

topped with ½ cup

flaked coconut.

“I remember going strawberry picking as

a child and eating more than were in my

basket! Berries, cherries, watermelon and

mango... I love all the fruit of summer.”

Louise Patniotis, Food Studio Manager

50 AWW FOOD • ISSUE THIRTY FOUR