My Kitchen Rules 2011 winners, Sammy and Bella Jakubiak are passionate about passionfruit, the sweet-sour fruit which has its peak season in Winter from June to July, followed by a second flush between December and February.
“We are passionate about passionfruit because it is such a versatile ingredient that can be a used in both savoury and sweet recipes and in any season,” Bella claims.
“The sweet and sharp flavour of passionfruit is quite unique and beautifully complements both light meats such as prawns, and rich meats such as pork. Passionfruit is a perfect addition to any dessert; as it lifts and intensifies sweet flavours,” Sammy explain
My friends have shared this passionfruit recipe with me for you.
Moroccan Glazed BBQ prawns
For the marinade/glaze:
½ bunch coriander (roots and stems)
2 cloves garlic
2 tablespoons olive oil
2 teaspoons mild paprika powder
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinammon
½ teaspoon ground ginger powder
½ teaspoon cardamom powder
Chilli powder, to taste
Salt and pepper
For the remaining dish:
24 peeled, deveined, raw prawns, tail on
16 bamboo skewers
½ bunch coriander (leaves, from above)
Green salad and crusty bread, to serve
1. Remove passionfruit pulp and place in a bowl, microwave for 30 seconds on high, then strain through a fine sieve. Reserve the juice and discard the seeds (optional).
2. Thoroughly wash coriander and pick leaves, set aside for decoration. Chop the stems and roots and place in a mortar and pestle along with some salt. Grind to a paste, then mix in olive oil, all the spices, and passionfruit juice.
3. Place marinate and prawns in a bowl and mix thoroughly to coat. Allow to marinate for at least 30 minutes. In the meantime, soak skewers in some cold water for at least 30 minutes to prevent burning.
4. Using 2 bamboo skewers at a time, thread three prawns onto each of the skewers so that the prawns are semi straight and sit snugly together. Keep remaining marinade and mix in the passionfruit and a little extra olive oil if you need to loosen it – this will be the glaze.
5. Heat BBQ to a medium heat and place prawns on grill, baste constantly with the passionfruit glaze, turning every so often, and cook until the prawns are just cooked through (you will see when they change colour).
6. Serve hot, garnished with coriander leaves and a side of crusty bread and green salad.
Recipe by: Sammy & Bella Jakubiak for Passionfruit Australia
© Passionfruit Australia
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