Beach Party |
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Take advantage of late summer’s settled weather by dining outdoors on a table set up for a seashore-style gathering.
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Menu
Prawn Kebabs with Mango Salsa
Sweet and Spicy Kumara Wedges
Snapper Baked in Banana Leaves
Coleslaw with Asian Flavours
Pineapple Lime Granita with Grilled Pineapple |
Setting the scene
- Create a beachside look for the table by decorating it with shells, natural fabrics and tropical flowers and using mismatched chairs.
- Add a Pacific twist by wrapping narrow tropical leaves around the cutlery and tying with twine.
- A table runner makes a simple and effective alternative to a tablecloth. Muslin is perfect for a relaxed, breezy look. Create a seashore feel by sewing on blue and aqua beads at each end.
- Serve the salsa and skewered prawns on a large, beautiful leaf placed on a platter.
- Keep flies and insects away from food by covering it with a mesh umbrella. Give this a beachy look by attaching a shell to the end of the string. Strong glue or a hot glue gun will do the trick.
- Part of this menu (the prawns and snapper) can be cooked on a barbecue, so guests will be able to enjoy seeing some of their meal prepared. The other dishes will require some logistical planning if you don’t have a kitchen close by, such as at a beach house. However, a seashore theme always works well for a summer gathering, whether indoors or out, at home or away.
Prawn Kebabs with Mango Salsa
If required, this salsa can be made up to seven hours ahead and stored in the refrigerator until needed.
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Salsa:
2 mangoes, peeled and chopped (or 400g can mangoes, drained)
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons sweet chilli sauce
1 small red onion, finely sliced
1 tablespoon coarsely chopped coriander leaves
Prawns:
¼ cup vegetable oil
Juice of 1 lemon
1 clove garlic, crushed
25-30 peeled prawns |
Salsa: Combine mangoes, lemon juice and zest, chilli sauce, onion and coriander. Cover and chill until ready to serve.Prawns: Soak 12 wooden skewers in cold water for 30 minutes. In a large bowl combine oil, lemon juice and garlic. Add prawns and toss to coat. Leave to sit in the refrigerator for 30 minutes.
Preheat grill or barbecue. Thread prawns on to skewers, allowing 4-5 prawns per skewer. Cook 2-3 minutes each side or until prawns are opaque, basting them with the marinating liquid several times during cooking. Serve with the mango salsa. Serves 6
Sweet and Spicy Kumara Wedges
Serve these tasty wedges with a bowl of sour cream flavoured with the zest and juice of a lime and a drizzle of chilli oil.
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6 medium kumara, washed, dried and cut into wedges
2 tablespoons vegetable oil
2 teaspoons sesame oil
1 tablespoon sweet chilli sauce
1 tablespoon maple syrup
1 teaspoon flaked sea salt, plus extra for garnish
1 tablespoon sesame seeds, lightly toasted |
Preheat oven to 220°C. Line a roasting pan with baking paper. Place kumara wedges in a plastic bag with oils, chilli sauce and maple syrup and massage to coat wedges with flavourings. Tip into prepared pan and arrange in a single layer. Sprinkle salt over and bake 20-30 minutes, turning once, until kumara is browned and cooked. Serve immediately, sprinkled with toasted sesame seeds and extra sea salt. Serves 6
Snapper Baked in Banana Leaves
Banana leaves lend a tropical feel to the presentation of this dish but if they’re not available, use a generous square of tinfoil lined with a piece of baking paper and fold it over so the fish is completely sealed inside.
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1 stalk lemon grass, middle part only, finely chopped
2 shallots, finely chopped
1 lime, juice and finely grated zest
1 tablespoon finely chopped coriander leaves
2 teaspoons neutral oil
2 teaspoons fish sauce
2 teaspoons grated palm sugar
1 red chilli, seeded and finely diced
4-6 banana leaves
6 medium snapper fillets, skinned and boned
Lime wedges for serving |
In a non-reactive bowl (eg glass or ceramic) combine lemon grass, shallots, lime juice and zest, coriander, oil, fish sauce, palm sugar and chilli.
Prepare banana leaves by removing the spine (if possible keep leaves in long sections for easy folding). Soften leaves by blanching briefly in boiling water or running leaves quickly over a gas flame.
Place 1 piece of fish on each banana leaf and cover with half the flavouring mixture. Turn the fish fillet over and top with remaining flavouring mixture. Fold banana leaves over the fish to form a package. If you think the package needs securing, use wet string or a piece of wire.
Cook on a preheated barbecue for 5-7 minutes each side (cooking time will depend on the thickness and size of fillets). Serve in packages with lime wedges for squeezing. Serves 6
Coleslaw with Asian Flavours
The dressing and vegetables for this salad can be prepared a day ahead and stored in the refrigerator, covered and in separate containers. Add the peanuts and dressing about half an hour before serving time.
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½ small red cabbage, finely sliced
½ small green cabbage, finely sliced
1 each red and yellow capsicums, seeded and sliced into thin strips
1 carrot, peeled and julienned
3 spring onions, finely sliced
1 cup peanuts, roasted and coarsely chopped
Dressing:
½ cup vegetable oil
2 tablespoons sesame oil
2 tablespoons fish sauce
¹/³ cup caster sugar
¹/³ cup rice wine vinegar
1 tablespoon soy sauce
1 thumb ginger, finely grated
2 cloves garlic, finely chopped |
Place sliced vegetables in a large bowl and toss to combine.
Place dressing ingredients in another bowl and whisk until sugar dissolves. Toss through slaw with half the toasted peanuts and season with salt and pepper if necessary. Serve topped with remaining toasted peanuts. Serves 6-8
Pineapple Lime Granita with Grilled Pineapple
A dash of salt and chilli atop icy granita creates a taste explosion. The granita can be made up to two weeks before required.
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2 pineapples
1 cup water
½ cup caster sugar
1 tablespoon lime juice
Flaked sea salt and chilli flakes for serving |
Peel, core and coarsely chop 1 pineapple. Place water and sugar in a small pan. Bring to the boil, reduce heat and simmer 2 minutes. Remove from heat and cool.
Place chopped pineapple in a blender or food processor with cooled syrup and lime juice and purée until smooth. Pour mixture into a wide, shallow container and freeze for 1 hour.
Using a fork, scrape the ice from the edges back into the middle. Return to the freezer and repeat 3-4 times until mixture looks like crushed ice. Keep frozen until ready to serve. Serve granita in chilled dishes, sprinkled with salt and chilli.
Slice remaining pineapple into thin wedges, grill until coloured and serve alongside the granita. Serves 6
Web Exclusive Recipe: Shrimp and Avocado Dip
Serve this with Indonesian prawn crackers (krupuk), which are sold as dried discs that puff up to light, crisp crackers when fried in oil. Look for them in Asian food stores and larger supermarkets.
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3 ripe avocados
150g sour cream
1 lime, juice and finely grated zest
¼-½ teaspoon chilli paste
1/3 cup coriander leaves, coarsely chopped
200g cooked shrimps, shells and tails removed (if using frozen, thaw and drain well)
3 spring onions, white part only, finely chopped |
Place avocado flesh, sour cream, lime juice and zest, chilli and coriander in a food processor and mix until smooth. Transfer to a serving bowl and fold in shrimps and spring onion. Serves 6
| What to drink
These dishes are perfectly suited to crisp, aromatic white wines. Try Trinity Hill Sauvignon Blanc 2008 ($18) with the snapper and Church Road’s Pinot Gris 2008 ($26) with the spicy kumara wedges. Sip some juicy Farmgate Gewürztraminer 2007 ($21) with the skewered prawns; it will also go well with the Asian-style coleslaw.
– Yvonne Marie Lorkin |
Table, blue vases and water tumblers from May Time Marketing, (09) 526 4274; chairs and stools from Trees Company, (09) 529 9933; shells from Acland Holdings, (09) 630 6177; cutlery, crockery, serving dishes, bowls and napkins from Freedom, (09) 443 3199 (Wairau Park); coconut teaspoon from Origin, (09) 978 6050; muslin and beads from Spotlight, 0800 276 222; flowers provided by the National Flower Promotion Group; mesh food umbrella and twine stylist’s own.
For more styling suggestions please see the photo gallery.
Story: Bernadette Hogg
Photographs: Kieran Scott
Stylist: Claudia Kozub
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