GRANADILLA CURD TARTLETS

Ingredients:

½ cup white sugar

3 eggs

1 cup granadilla juice (about 18 granadillas- if you are making tarts reserve the pulp and pips to top the tart with at the end)

½ cup butter

Method:

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in granadilla juice and butter.

Cook in the microwave in 1 minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.

Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

To make a tart you will need to make some pastry. Or you can bake off bought puff pastry squares and top them with it. The Woolworths all butter puff pastry is really YUM! I use it all the time.

SHORT CRUST PASTRY

Ingredients:

180g flour

1ml salt

100ml icing sugar

100g butter

5 ml water

Method:

Sift the flour, salt and icing sugar together. Rub in the butter and add the water. Bring together to form a dough, cover and place in fridge for at least 30 minutes.

  

Roll the pastry out thinly and line a tart tin. Chill in the fridge for a further 30 minutes.

Roll off excess pastry with a rolling pin, cover with baking paper and fill with baking beans or rice. Bake at 180°c for 15 minutes. Remove beans and cook for a further 5 minutes.

Remove the tart shells from the oven and allow to cool before filling with granadilla curd and serving topped with granadilla pulp and whipped cream.

Sesame Crusted Trout with Avo Salsa

Serves 4

Ingredients:

 800g salmon trout, cut into 4 X 200g fillets

125ml mixed sesame seeds

15ml olive oil

2 large avocados, diced

Juice and zest of 2 limes

1-2 red chillies

10 Rosa tomatoes, quartered (optional- I didn't use them because raw tomatoes may just be the only thing I don't eat- I think this might be a hereditary problem)

30ml coriander, finely chopped

2 spring onions, finely sliced

Salt and Pepper

Method:

Dip the skin side of the trout into the sesame seeds and set aside.

In a mixing bowl, gently mix the avocado, lime juice and zest, chilli, tomatoes (if using), coriander and spring onion. Season well with salt and pepper.

Heat the olive oil in a non stick pan, and place the trout, sesame seeds down in it. Pan fry for 2-3 minutes, or until the sesame seeds are golden and crispy. Turn the trout and cook for a further 1-2 minutes (depending on the thickness of the trout) on the other side.

Serve the cooked trout with the salsa.
 
** If you are feeling a little adventurous try adding some cubed pineapple or mango to the salsa, it's absolutely divine**