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
- 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