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Large Box Recipes 12/11/2020


Who doesn’t love the simple yet full flavours of Mediterranean cuisine? Add al fresco dining to the mix and you have a Market Box of fresh and healthy ingredients with Italian Al Fresco inspired recipes to create light delicious flavourful dishes. Lets get cooking, Chef!



Papaya and Pear Smoothie Bowl

A creamy, nourishing and vibrant papaya smoothie bowl, layered up as you wish  

For the homemade blueberry jam:

  • Combine 1 cup of  roughly chopped  papaya, 2 Terra Madre pears, ½ an Avoland’s avocado, 125ml of yogurt, 15ml of lemon juice,  5ml of turmeric, and 4 ice cubes in a blender. Blend until smooth. 
  • Pour the smoothie into a bowl and top with some cherries, toasted coconut, cashew nuts, chia seeds, or any other toppings of your choice. It’s a smoothie heaven we’re creating!

NUTRITIONAL BENEFIT

Papayas are rich in fibre, vitamin C and antioxidants. These all assist in decreasing the buildup of cholesterol in arteries and can help to reduce the risk of heart-related illnesses..   


The Full House

Brunch it up with a classic, filling and oh so scrumptious brekkie! Bacon for the Mixed Meat protein box option only. 

  • Preheat your oven to 200°C. 
  • Lightly sprinkle some Farmer Angus bacon with a bit of sugar (optional) and evenly coat, then lay the strips out on a baking tray and put in the oven until crispy, or cooked to your preference. 
  • Thickly slice a tomato, season well and drizzle with oil then grill to your preference. 
  • Fry, scramble or, if you’re feeling brave, poach your eggs. Here is our tried and teste poaching method: in a medium sized pot, boil some salted water and a splash of vinegar. Once your water is boiling rapidly, take a whisk and swirl the water around the pot to form a tornado in the middle. While the water is spinning, crack your egg into a separate bowl, then when the tornado has calmed and you can see ripples around the edges of the middle of the tornado, gently place your egg into the centre of the water tornado and remove the pot from the heat. A happy poached egg should take 3-5 minutes. Gently remove it from the pot, and run under some water to remove any vinegar taste. Pat dry. 
  • Roughly chop some Funky Fungi mushrooms and in a very hot pan, fry the mushrooms with some oil. In the final 2 minutes – once the mushrooms are golden – add a knob of butter, some crushed garlic, and some chopped herbs of your choice.  
  • Toast some SCHOON sourdough bread slices, and butter up.  
  • Plate everything up, serve with fresh orange juice, or, even better, MIMOSAS and dig in!     

CHEF’S TIP  

You can add so many layers such as; beans, hot sauce, fried onions, wilted spinach or sour cream, to this brekkie! 


Cheesy Mushroom Omelette with Tomato Salsa

You simply can’t go wrong with this brunch classic.

  • Fry some sliced Funky Fungi mushroom and crushed garlic in a drizzle of oil. Fry until golden.   
  • Whisk your eggs with a small amount of water and some seasoning.  
  • Then, in a pan with a drizzle of oil, add the whisked eggs, cooked mushrooms, and some grated cheese. Cook until the base has firmed up but there is still some runny egg in the middle.  Fold over the one side, making a moon shaped omelette,  continue cooking until cooked through.  
  • Then, make your very own salsa by mixing some diced tomato, diced onion, shredded basil, a drizzle of oil, and season for fresh salsa. 
  • Dish up your omelette and serve with the fresh tomato salsa and some buttered up toast. Enjoy!      

NUTRITIONAL BENEFIT  

Mushrooms are packed with nutrition and high antioxidant levels. They contain high quantities of polyphenols, polysaccharides, vitamins, carotenoids and minerals..



Fusilli all'Amatriciana

A scrumptious, quick and easy tomato pasta adapted from Pasta Factory’s original recipe! For the Mixed Meat protein box option only.  

  • Fry 250g of chopped Farmer Angus bacon until well browned and crispy. 
  • Add 800g of crushed, whole peeled tomatoes and a teaspoon of chilli flakes to the bacon, season lightly and bring to a simmer. 
  • Cover the Pasta Factory’s fusilli pasta in salted water and boil until al dente for about 2 minutes. 
  • Remove the pasta from the water (keep this water, you’ll need it later) once cooked and add it straight to the tomato sauce. 
  • Add 2 ladles of the pasta water that’s remained along with some  grated parmesan-style cheese from Gay’s Dairy to your saucy pasta.  
  • Season to taste, top with a dash of olive oil and serve immediately.  Buon appetito, Chef!   

CHEF’S TIP!

Using the same pasta water makes the sauce richer and creamier because of the starch in it.


Sweet Basil Pasta Sauce

A scrumptious, quick and easy basil and tomato pasta adapted from Pasta Factory’s original recipe!

  • Place a pan over medium heat with some oil. Fry about 250g of chopped onion until softened and translucent.  
  • Then add 250g of grated carrot and cook until softened. Follow by adding 2-4 cloves of garlic and fry until aromatic 
  • Create a herb bundle of about 10g made up of sage, thyme and oregano – tye these herbs together. Add the bundle to the pan and cook for 10-15 minutes.  
  • Then add 50ml balsamic vinegar and stir. 
  • Add lots of fresh chopped tomatoes and tinned tomatoes making about 2kg, some salt, pepper and 10g sugar. 
  • Put the lid on and bring to boil. Once boiling, remove the lid, turn down heat and simmer for 1 hour – stirring occasionally. 
  • Remove the herb bundle. Add 10g of roughly chopped basil leaves. 
  • Blend sauce until smooth. Add 10g of roughly chopped basil leaves, stir through and season.  
  • Cover the Pasta Factory’s fusilli pasta in salted water and boil until al dente, about 2 minutes. 
  • Remove the pasta from the water once cooked and add it straight to the sauce. 
  • Add 2 ladles of pasta water along with some  grated parmesan-style cheese from Gay’s Dairy to the sauce and serve immediately.  Buon appetito, Chef!

CHEF’S TIP:  

Freeze leftover sweet basil sauce in portions – they’re great for a quick bite.  


Homemade Sweet Potato Gnocchi with Crispy Sage Burnt Butter Sauce

Easy-peasy homemade, Patrysvlei sweet potato gnocchi with nuts, crispy Umthunzi sage and beurre noisette. 

  • Preheat the oven to 180°C.  
  • Peel and roughly chop some sweet potato and place onto a roasting tray with a small drizzle of oil. Roast in the hot oven for 30-35 minutes, until soft.  
  • Place the cooked sweet potato into a bowl and mash well – really put your elbow into it. For a more luxurious gnocchi, add an egg yolk to the sweet potato and mix to combine before adding the flour. 
  • Combine with some flour until it forms a rough dough (we recommend ‘00’ flour). Knead on a board gently until it comes together - be careful not to over knead it, it must be beautifully soft and pliable.  
  • Roll a long, thin cylinder and cut into 3-4cm little gnocchi’s. Cute! 
  • Bring a pot of heavily-salted water to the boil. Once boiling, drop the freshly made gnocchi into the water, when they start to float leave them for an extra few seconds then they will be ready. Remove with a slotted spoon and place into a colander to drain.  
  • Pick some sage leaves. 
  • Place a pan over a medium-high heat with a generous knob of butter drizzle. When the butter is bubbling, add the sage leaves and cook until golden and crispy - get a whiff of that! Drain the leaves on some paper towel, leaving the butter sauce in the pan. Throw in your gnocchi, and toss until golden and crisping up a little.  
  • Serve up your gnocchi in a bowl and don’t you dare forget to drizzle over that browned butter from the pan, grate over some cheese. Sprinkle over some crispy sage. Delicioso!

CHEF’S TIP: 

If you would prefer gluten-free gnocchi, use your favorite gluten-free flour for this recipe. 

 

Parmigiana di Melanzane

Cheesy Umthunzi aubergines – need we say more?

Aubergine preparation:

  • Thinly slice two aubergines, sprinkle them with salt and set them aside in a colander for about thirty minutes. 
  • Rinse the aubergine slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them with flour, shaking off any excess then fry them in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil. 

For the tomato sauce:

  • Finely chop 1 onion and fry  with a drizzle of  olive oil until soft and translucent. Add 700g of chunky skinless pureed tomatoes, and a small bunch of fresh basil roughly torn up. Add salt and pepper to taste, stir then let it simmer gently for 10-15 minutes. Set aside. 

Layer up:

  •  Preheat the oven to 180°C and lightly oil a medium sized baking dish. 
  • Spoon a small amount of the tomato sauce into the bottom of the baking dish and spread it around - this will stop the aubergine from sticking. 
  • Next add one layer of aubergine to the dish followed by a sprinkling of Gay’s parmesan-style cheese, cubes of Camelot mozzarella, a sprinkling of pepper and couple spoons of tomato sauce - save 1/3 of the sauce for the final layer.  
  • Continue with the next layer until you have one top layer left. 
  • For the top layer, spoon over the remaining tomato sauce and top with parmesan and mozzarella. Cover loosely with foil and bake for 20 minutes, remove the foil and bake for another 20 minutes until golden and bubbling on top.  
  • Let it rest for 5 minutes before serving. Enjoy!


CHEF’S TIP:

Salting the aubergines drains off any excess water and helps with crispness when frying.


Caprese Toastie

Toasted SCHOON sourdough crostini topped with chopped Umthunzi tomatoes, fresh basil and Camelot mozzarella – now THAT’S amore.

  • Preheat the oven to 180°C. 
  • Dice up some tomato, and place in a bowl with a drizzle of oil and salt. Toss to coat. Roughly chop some fresh basil, and grate some cheese.  
  • Slice the sourdough and rub one side of the slices with half a clove of garlic, drizzle over some oil, and sprinkle with some finely chopped basil.  
  • Toast under the grill, until golden and crispy.  
  • Top the toasted sourdough with the grated cheese and marinated tomato, then return them to the oven to get shmelty. Top off with fresh basil leaves, a grind of black pepper and a drizzle of Karen Dudley’s Italian Al Fresco relish, buonissimo!


CHEF’S TIP:  

These make great starters, or afternoon snacks with a refreshing lager.


Whole Baked Silverfish (Carpenter Fish)

With Naturally Organic lemon and fresh Umthunzi farm herbs. For the White Meat box protein option only.. 

  • Preheat your oven to 180°C.  
  • Remove some butter from the fridge to soften.  
  • Remove the fish from the packaging, give it a rinse, dry it off a bit, and place it on a lined baking tray. Optional: You can slice off the head if you prefer, but we like baking it whole. 
  • Score the skin at an angle in lines about 3cm apart, cutting into the flesh (about 1cm deep).  
  • Peel and grate 2 cloves of garlic, finely chop some herbs of choice, zest some lemon, finely chop some chilli (optional), and add these ingredients to the butter along with some salt, black pepper and lemon juice. Mix to combine. Spoon and smear this flavoured butter into the incisions in the fish, filling them with the butter. Put the remains inside the fish cavity.  
  • Bake for 15-20 minutes until golden and cooked through. The fish flesh should be white and flake away from the bones when done.  
  • Allow the fish to rest for a few minutes, then fillet it. Gently remove the top section of flesh off the bones and place it on a serving platter. Then it should be pretty simple to remove the head and bones in one go. Place those in a pot so you can make some fish stock later. Plate up the remaining fish (the flesh below the bones) on the platter, and serve.  
  • A spoon of Karen Dudley's Italian Al Fresco relish will work wonders for this dish. Enjoy!

    CHEF’S TIP:  

    If you are up for it, this dish would turn out amazing prepared on the braai! Give it a try. .  


    Al Fresco Roast Chicken

    A lemony roast chicken, basted in Karen Dudley’s Italian Al Fresco relish and butter. For the Mixed Meat box protein option only..

    • Position your oven shelf to the bottom third. Then, preheat the oven to 190°C. Wedge a lemon, peel and wedge an onion, peel and smash 3 cloves of garlic and roughly chop some fresh herbs.  
    • Place the onion, lemon wedges, garlic cloves, herbs into the cavity of the bird – distributing all the elements evenly throughout. Place the chicken in a deep roasting dish. 
    • Mix 50g of softened butter with 2 tablespoons of Karen Dudley’s relish, and salt and pepper. Spread a thin layer of the pesto-butter on the outside of the chicken. Wedge another lemon, squeeze the juices over the chicken and pop the remaining wedge into the bottom of the baking dish. 
    • Roast for about 70 minutes, basting the chicken with the juices from the roasting tray every 20 minutes or so. Roast until the skin is golden brown and crispy, and the juices from the chicken run clear when pierced with a small sharp knife. 
    • Allow to rest for 10 minutes after removing from the oven, before carving and garnishing with fresh, roughly chopped parsley and some more fresh lemon. So good! 

    CHEFS TIP:

    Don't throw away any bones or offcuts of onions or lemons – you can make a delicious and wholesome chicken stock with this. Any leftover chicken can go into a hearty soup, or some chicken mayo sarmies too..



    Citrus Marinated Yellowtail

    A rich, tasty, easy to make dish that’s bound to have friends and family begging you for more! White meat box only.

    • In a bowl thoroughly mix three cloves of grated garlic, a handful of any fresh chopped herbs, a tablespoon each of mustard and honey (dissolved in ¼ cup boiling water), ½ a cup of lemon (or any citrus) juice, ½ teaspoon of paprika, a good glug of olive oil and generous seasoning of salt and pepper. 
    • Marinate the Greenfish yellowtail in the mixture for at least an hour and up to 24 hours, turning the fish a few times so that all sides are equally marinaded. 
    • Grill or pan sear the fish at a very high heat, turning it once golden until cooked to your preference! Baste the fish lightly as you fry. Set aside to rest for a couple of minutes. 
    • Pour any remaining marinade into the pan and cook to reduce until it becomes a bit sticky. 
    • Serve with a fresh salad, a green veg and drizzle over the leftover marinade sauce!

      CHEF’S TIP:

      The acidity from the citrus juice will “cook” the outside of the fish so the longer you leave it the more it will cook and the more flavour it will have! 



      Grilled Beef Rosemary Sausages with Roasted Goodness

      Frankie Fenner pasture—reared rosemary beef sausage, served with golden roasted sweet potato wedges, some caramelised herby onions, and a fresh side salad. Come on… For Red Meat and Mixed Meat protein box (M/L) option only.

      • Preheat the oven to 200°C.  
      • Clean and cut the sweet potatoes into wedges, leaving the skin on for extra crispy tastiness.  Spread out on a tray. Place in the hot oven for 20 minutes, just to par—roast.  
      • In a bowl, combine some oil with some grated garlic, some chopped herbs, salt and pepper. 
      • Remove the potatoes from the oven after 20 minutes, drizzle over the herb oil and toss to coat. Return to the oven for 30 minutes or until crispy and golden.  
      • Slice up some onion into thin half-moons. Place a pan over a medium heat with a drizzle of oil. Add your onions and a few sprigs of thyme. Cook the onion for about 15 minutes, stirring regularly, until the onions become caramelised, browned and soft — add 1 teaspoon of sweetener of your choice to help with the caramelizing.  
      • In the last few minutes, add a knob of butter and seasoning . Stir it in until everything is caramel—y. Remove the thyme sprigs. 
      • Place a pan over medium heat, and pan fry the sausages for 5—7 minutes until golden all over and cooked through, turning them as they colour. Remove them from the pan, and let them rest for 2 minutes before serving.  
      • Roughly chop some tomato, place it in a bowl with some salt, a drizzle of oil, and a squeeze of citrus. Rinse and shred some rocket, throw this through the tomato with a spoon of Karen Dudley’s Italian Al Fresco relish. Toss to coat, and season further to taste.  
      • You know what to do… Buon appetito

        CHEF’S TIP:

        When caramelising onion, add a splash of water to prevent things from sticking to the base of the pan while it cooks, then simply let the water cook away  


        Cheesy Venison Mince-Stuffed Tomatoes

        Baked tomatoes stuffed with venison mince ragu and topped with oozy cheese – are you drooling yet?

        • Preheat the oven 180°C. 
        • Place a pan over a medium heat with a drizzle of oil. Fry some chopped onion,chopped carrot and chopped celery until soft. Add the venison mince, and cook until it starts to brown. In the final minute, add some grated garlic and thyme leaves, or a herb of your choice.  
        • Add a tin of chopped tomatoes and leave to simmer for 15 minutes. Test and add salt, pepper and a sweetener of choice according to your taste.  
        • Cut the tops of two tomatoes off and hollow out the middle. Place on a baking tray with a drizzle of oil and season to taste. Bake for 5 minutes.  
        • Remove the tomatoes from the oven and fill with the mince. Top with grated cheese and put back in the oven for 5-10 minutes until the cheese has melted. Garnish with a spoon of Karen Dudley’s Al Fresco relish and serve with rice, quinoa or couscous!

          NUTRITIONAL BENEFIT:

          Venison is a lean source of protein and also high in iron. Iron is essential for the production of red blood cells, which deliver oxygen to every part of the body.   




          A Simple Panzanella Salad
          A zesty salad that works as a side for any Al Fresco style meal!!

          • Tear about 200g of dried out SCHOON sourdough (or any stale bread will work here) into roughly bite-sized pieces and place on a tray. Leave aside in a warm place (or your oven at lowest temperature) for around 30 minutes – this helps to dry it out. 
          • Place about 300-500g of fresh diced Umthunzi tomatoes in a bowl and season with salt and pepper. Add 1-3 tablespoons of Karen Dudley’s Al Fresco relish to the bowl, along with 1 small, finely sliced onion, sourdough, and some chopped anchovies (if using).  
          • Toss the mixture together with your hands, then stir in 2 tablespoons of balsamic vinegar or reduction and about 3 times as much olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed. 
          • Tear in a handful of fresh  basil leaves, stir together and serve. Delicious with the grilled tuna or whole fish dish – see above for the recipes.

            CHEF’S TIP:

            Coat the bread in olive oil, season and toast in a 160oC oven to make it into crispy croutons before adding to the tomato.


            Rocket Pesto

            A fresh and peppery pesto bursting with flavour.!

            • Take 45g of any choice of nut or seed  that you have at home (pine nuts, cashews, sunflower seeds or macadamias work well) and toast them in a pan until fragrant and golden. 
            • Add a large handful of rinsed rocket leaves, 1 large clove of garlic, about 35g of grated parmesan-style cheese to a food processor and pulse. Start slowly streaming in about 80-100ml of olive oil and blend until combined and it has reached your desired consistency. Season with salt and pepper. 
            • Place in a sterilized jar and use up within a week. Pesto delight!

              CHEF’S TIP:

              Feel free to add some fresh chopped chilli in for added bite! 


              Limoncello

              Limoncello is one of the most famous Italian liqueurs

              • Peel 4 lemons making sure to only peel the outer skin without getting the white pith. 
              • Place the lemon skins in a big jar and add 500ml of grain (or any 100% pure) alcohol. Seal the jar and let it infuse for approximately 20 days. 
              • Bring 750ml of water to a boil and add 350 grams of white sugar. When the water cools add the lemon-alcohol to the water using a strainer so the lemon skins don’t go into the mix. 
              • Swirl a glass of water into the jar with the lemon peels to get any residual flavour and add it to the mix. Stir the limoncello thoroughly for a couple of minutes. 
              • Fill up empty glass bottles with the limoncello. 
              • Put one bottle of limoncello in the fridge for immediate use  and store the other ones in a dry cool place until you want to use them. Enjoy!

              CHEF’S TIP: 

              The lemons need to soak in the alcohol liquid for 20 days in order for the limoncello to be bold yellow in colour and full of flavour.  



              Cannoli

              So worth the effort – one bite of this and you’ll be speaking Italian!  

              For the shell dough:

              • In a medium bowl, sift together 2 cups of flour, 1 tablespoon of sugar and a pinch of salt. Work 1 ½ tablespoons of cold butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add 1 egg yolk and ½ a cup of dry white wine and mix until it becomes a smooth dough.  
              • Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gaps. (Flattening the dough will mean less rolling later.) Let it rest in the fridge for a few minutes while you make the filling.   

              For the filling:

              • In a medium bowl, whisk 2 cups of  ricotta until smooth. Sift in ¾ of a cup of  icing sugar, 1 teaspoon of  cinnamon and a ¼ teaspoon of allspice. Mix to blend.  
              • In a separate bowl, beat  ¼ cup of whipping cream until fairly stiff.  
              • Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in ¼ cup of chocolate chips - shards or chunks. Lightly zest the exterior of 1 lemon  and stir it into the ricotta. Refrigerate for thirty minutes to an hour.

              To roll and fry the shells: 

              • In a medium pot with a heavy bottom, heat 2,5l  canola oil to 180 degrees C.
              • Meanwhile, sift an even layer of flour onto a flat surface and flour a rolling pin. 
              • Roll the dough until it is very thin. Cut the dough into smaller pieces and work in batches. With a round cookie-cutter, cut out about 24 circles.  
              • Make moulds for your cannolis by taking some tinfoil, scrunching it up and rolling it into a tube like shape.  Wrap each circle around a homemade cannoli mold. Use a little of the egg wash on the edge of each round to stick it shut and to assure it won't slide or fall off the mold before pressing it closed. Flare the edges out slightly to create a lip - flaring will allow the oil to penetrate each cannoli shell as they fry.
              • Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy and golden - 2 to 3 minutes.  
              • Remove from the oil, and holding the mold in one hand with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.

              To fill the cannolis: 

              • . Once the shells are cooled, use a piping bag to pipe the spiced ricotta into the shells. Fill them from both ends so the ricotta goes through the whole shell.  
              • Dust with icing sugar, or drizzle with some melted chocolate. Serve immediately, and enjoy!

              CHEF’S TIP:

              You can flavour your filling with dark chocolate shards, orange zest, coffee infused ricotta or even some strawberry puree mixed into the ricotta filling. The combinations are endlessly scrumptious!. 

               

              Tiramisu

              Tiramisu is the ideal dessert for fuss-free entertaining – make it the day before and let those flavours really infuse overnight in the refrigerator. Make it extra quick and easy by using store bought ladyfingers, or go the extra mile and bake your own.  

              Bake the Ladyfingers from scratch (optional)

              • Preheat the oven to 180°C. Separate 4 eggs. Combine the yolks with 60g of sugar and 5ml of vanilla essence. Beat with an electric mixer on high speed for 5-10 minutes, until pale and fluffy. In a clean bowl, combine the whites with a tiny pinch of cream of tartar. Whip the whites to soft peaks, then gradually add 60g of sugar, and continue whisking until stiff peaks. Sift 120g of flour over the yolks, and then gently fold in the whites.  Fold until the flour is fully incorporated, but take care not to deflate the mixture. Transfer the mixture to a piping bag with a round nozzle. Pipe the biscuits onto a baking tray lined with a silpat mat or greaseproof paper. Once all the biscuits have been piped, sift 20g of icing sugar over the top of the biscuits. Bake for approximately 10-15 minutes, until the edges are starting to turn golden and the biscuits feel light and crisp.

              Make the mascarpone cream: 

              •  In a large bowl, combine 4 egg yolks with 50g sugar. Using an electric mixer, beat the yolks to ribbon stage, until very pale and tripled in volume. In another bowl, combine 200ml whipping cream with 50g sugar and whip to soft peaks. Slowly add in 250g mascarpone, continuing to whip until the mixture holds a medium-firm peak. Gently fold the mascarpone mixture into the egg yolks.

              Assemble the Tiramisu:

              • In a shallow dish, combine 350ml very strong coffee (chilled to room temp) with 30ml coffee liqueur or dark rum. Dip the ladyfingers into the coffee and lay into a single layer in a 20-25cm serving dish. Spoon half of the mascarpone cream over the biscuits and smooth evenly. Dust with a light layer of cocoa powder. Dip more of the ladyfingers into the coffee and make a second layer in a dish. Scoop the remaining mascarpone cream over top and smooth. Cover and chill in the refrigerator for at least 3 hours. Before serving, dust the top with a generous amount of cocoa powder and dark chocolate shavings.

              CHEF’S TIP:

              To make individual servings, you can assemble the tiramisu into 6 to 8 ramekins (depending on size), simply break the ladyfingers to fit your ramekins, using any small leftover pieces to fill the gaps..


              Papaya Panna Cotta

              Vibrant, fruity and creamy papaya panna cotta!

              • Peel and deseed the papaya. Place into a food processor and blend until smooth. Pass through a sieve to remove any lumps. You will need 1 cup of papaya purée.  
              • Place 1¼ cup of whipping or double cream, 1 cup of milk, and 5 tablespoons of sugar in a saucepan over a medium heat – cook until sugar is fully dissolved, about 3 minutes. Then, turn heat to high and bring to a boil, about 1 minute. 
              • Dissolve 2 tablespoons of gelatine powder in 2 tablespoons of water. Leave to bloom for about 5 minutes. 
              • Add 1 cup of papaya purée and gelatine to the cream mixture. Mix thoroughly and strain through a fine sieve into a jug.  
              • Pour into individual glasses or ramekins and chill for 4-6 hours in the fridge. Yum!

                CHEF’S TIP:  

                Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded..