Flavours Issue 3

SPICY PRAWN &
PINEAPPLE SKEWERS
SUMMER BERRY TIRAMISU
½ CUP STRAWBERRIES, SLICED
½ CUP BLUEBERRIES
12 PIECES LAMB, CUBED
½ TSP CINNAMON
½ TSP GARLIC POWDER
¼ TSP SALT
½ TSP CAYENNE
1 TSP CHILI POWDER
1 TBS OLIVE OIL
16 LARGE PRAWNS
16 PIECES PINEAPPLE
½ CUP RASPBERRIES
½ CUP BLACKBERRIES
ANGEL FOOD CAKE, POUND CAKE OR
LADYFINGERS
1 CUP THICK GREEK YOGURT
½ CUP MINT SYRUP
Peel prawns; leave tails on if you wish.
Marinate in spice blend: cinnamon, garlic powder, salt,
cayenne, chili.
Soak skewers (if using wood).
Sprinkle pineapple with spicy blend.
Heat barbecue to 375 degrees F.
Remove prawns from marinade and coat or spray
with olive oil.
Alternate prawns and pineapple on your skewers.
Cook over high heat for 3 minutes per side.
Serve or store for your picnic.
MANGO COCONUT
RICE SALAD
2 TBS OLIVE OIL
1 SMALL RED ONION, THINLY
SLICED
10 LEAVES MINT, CHIFFONADE
5 LEAVES THAI BASIL,
CHIFFONADE
1-½ ORANGES, ZESTED
½ CUP ORANGE JUICE
2 TSP GRAND MARNIER
To make mint syrup: put ½ cup sugar (or sweetener of choice) and
1-¼ cup water in a small pot and bring to a boil. Stir until the sugar is
dissolved. Remove from heat. Add ¼ cup of mint, finely chopped. Cool
and refrigerate.
Add orange zest, juice, and Grand Marnier to the Greek yogurt.
Cut cake/ladyfingers to fit into your serving vessel.
Make layers of cake or ladyfingers, mint syrup, Greek yogurt, then
berries. Repeat.
Drizzle with Grand Marnier and serve.
You can also package all ingredients separately and layer at your picnic.
HIBISCUS SPARKLE
1 CUP JASMINE RICE
1 TSP SALT
¾ CUP VEGETABLE STOCK
5 SPRIGS CILANTRO, LEAVES
ONLY, CHIFFONADE
½ CUP CASHEWS
¾ CUP COCONUT MILK
1 LIME, ZESTED
1 MANGO, CUBED
Sauté half the red onion in olive oil 5 minutes, reserve
the rest for garnish.
Add the rice and salt.
Add the vegetable stock and coconut milk.
Cook as per directions on rice package.
Thinly slice (chiffonade) mint, basil, and cilantro leaves.
Let rice cool slightly.
Grate lime zest over rice and add a squeeze of lime
juice.
Top with the remaining red onion, herbs, mango, and
cashews.
5 DRIED HIBISCUS FLOWERS
½ CUP SUGAR (OR SWEETENER OF
CHOICE)
1-¼ CUP WATER
Bring water, sweetener, and hibiscus flowers to a boil and let simmer
15 minutes.
Let cool and refrigerate until chilled.
½ LIME, JUICED
TO TOP: SELTZER OF YOUR CHOICE
(GINGER ALE, SELTZER WATER,
PROSECCO)
In a glass add hibiscus liquid, a squeeze of lime, and your
seltzer of choice.
FLAVOURS FOOD & DRINK MAGAZINE 15