Preparation time: 5 minutes
Freeze time: 20 minutes
Serves: 4

Ingredients
Salt and cracked black pepper to season
1 tablespoon unsalted butter
2 tablespoons pink peppercorns
1 450gm pork fillet, sliced into 12 medallions
1 cup red wine or port
1 cup red grapefruit juice (approx 2 red grapefruit)
2 red grapefruit, segmented without membrane
Sweet potato mash & green beans to serve

Method:

• Season pork medallions with cracked pepper and salt. Melt 1 tablespoon of butter in a heavy based fry pan over a medium heat until bubbling and golden, add peppercorns, swirl pan to combine ingredients. Cook pork for 3 minutes on either side for rare meat, longer for well done.
• Remove meat from pan, let rest on covered plate. Deglaze pan with wine or port, simmer for 2 minutes, add red grapefruit juice, simmer for 15 minutes or until sauce thickens.
• Serve medallions topped with red grapefruit, drizzle with sauce, accompany with sweet potato mash and steamed green beans.

Preparation time: 15 minutes
Freeze time: 4 hours minimum
Makes: approx 2 litres

Ingredients:
This recipe uses approximately 8 large red grapefruit (this number may vary depending on the amount of juice in the fruit)
4 red grapefruit, peeled and segmented without membrane
2 ½ cups of red grapefruit juice
1 ½ cups caster sugar
Finely grated rind from 2 grapefruit
½ cup water
4 egg whites
1 red grapefruit, segmented, to serve
Kirsch liquor to serve if desired

Method:

• Place segments in a measuring jug; add enough juice to make 2 cups. Place into a food processor and blend until segments are pulped.
• In a small saucepan over a low heat, combine the caster sugar, rind and water stirring until the sugar has completely dissolved.
• In a large bowl stir together the blended pulp, remaining juice and sugar syrup. Place in the fridge to cool.
• Whisk egg whites until firm frothy peaks form. Add the egg whites to the juice mixture from the fridge and whisk together until well combined. Pour into a large baking tray (40cm x 25 cm), place into freezer.
• Remove sherbet from freezer after approx 1 hour, or when a thin layer of ice is frozen on top. Break up ice crystals, whisk mixture together until smooth, return to freezer for 1 hour and whisk again. Using a fork, repeat this process 2 more times. If freezing overnight, cover with a piece of baking paper or plastic.
• Serve sherbet with fresh segments of red grapefruit. Drizzle with 1 tablespoon of Kirsch if desired.

Tip: Sherbet can be frozen overnight, allow to sit in the fridge for 10 minutes before serving if too firm to scoop.

Preparation time: 5 minutes
Serves: 2

Ingredients
1 cup fresh red grapefruit juice (approx 2 red grapefruit)
½ cup fresh pineapple juice
½ cup fresh carrot juice
1 teaspoon honey, to taste
Ice cubes to serve
Fresh mint stalks to garnish

Method:

• Use juices immediately after making to ensure freshness. Stir all juices together in a large jug, taste before adding honey. Add honey as required.
• Pour pick me up into two large glasses over ice. Garnish with fresh mint stalks. Drink immediately.

Serves: 4

Ingredients:

Kebabs:
1/2 kg of uncooked medium green prawns, peeled and de-veined
3 medium Calypso™ mangoes cut into 2cm cubes

Marinade:
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons lime juice
1 tablespoon grated palm sugar or soft brown sugar

Dip:
2 ripe avocados, mashed
2 tablespoons sweet chili sauce
1 tablespoon lime juice
1 red chili – deseeded and finely chopped
Fresh coriander leaves – finely chopped
Approx. 12 Wooden skewers
Fresh ground salt & pepper to season
Fresh baby salad leaves to serve

Directions:

• Soak the wooden skewers in cold water for 30 minutes. This will prevent the skewers from burning on the Barbecue.
• Place all of the marinade ingredients in a large bowl and stir until the sugar has dissolved.
• Toss the prawns in the marinade and leave in the refrigerator for at least 1 hour.
• Once marinated, thread alternate prawns & mango cubes onto the skewers, this will make approximately 12 skewers.
• Pre-heat a barbecue or grill pan. Cook the kebabs on the hot grill for 2 minutes on each side or until the prawns are cooked through.
• To make the dip – mix the mashed Avocado, sweet chili sauce, 1 tablespoon of lime juice and the chili together and season with fresh cracked salt & pepper. Cover and refrigerate until ready to serve.
• At the last minute, mix ½ of the fresh coriander through the prepared dip.

Serves: 4

Ingredients:
2 large Calypso™ Mangoes – sliced into long strips
2 avocados sliced into long strips
1 bag of fresh baby rocket leaves
2 teaspoons toasted pine nuts
160g goats cheese or feta cheese

Dressing:
Juice of ½ a lime
2 teaspoons olive oil
Pinch freshly ground black pepper
Lightly toasted Turkish bread to serve

Directions:

1. Combine the dressing ingredients into a lidded jar and shake.
2. Place a pile of baby rocket leaves on each serving plate.
3. Layer on the sliced avocado and Calypso™ Mango.
4. Top each salad with slices of cheese.
5. Pour over the dressing, sprinkle with the pine nuts and serve with toasted Turkish bread.

Serves: 4

Ingredients
2 large Calypso™ Mangoes
3 tablespoons orange juice
3 tablespoons honey
1 teaspoon red chilli, diced finely
Dollop cream
Lime zest and lime wedges

Directions:

1. Mix the honey, orange juice and chilli until well combined and then pour into a wide shallow glass dish.
2. Slice the large cheeks from each Calypso™ mango. Score each portion deeply into the flesh in a cross hatch pattern, cutting down but not through the skin.
3. Place each cheek flesh side down into the marinade.
4. Preheat a ridged grill to a high heat. Place the cheeks flesh side down on the grill for 3-4 minutes until the marinade caramelizes.
5. Turn each cheek inside out (pushing from the skin side), and place flesh side up on a serving plate, one half per person.
6. Serve with a spoonful of dollop cream, lime wedges and a sprinkle of lime zest!

TIP: These barbecued cheeks are also delicious served as an accompaniment to grilled pork or fish.

Serves: 4 (as a starter)

Ingredients
8 spears Australian Asparagus per person
Olive oil
Sea salt
Black Pepper
1 slice smoked salmon cut into strips
Lemon Wedges

METHOD:

• In a bowl, toss the asparagus with a glug of olive oil, a good pinch of the sea salt and a freshly ground black pepper.

• Lay the asparagus on a baking sheet and roast in the preheated oven (200c) for 10 minutes.

• Transfer the asparagus to a warmed serving dish and arrange the smoked salmon over the spears.

• Serve with lemon wedges.

Preparation and Cooking Time: 10 minutes
Serves: 4

Ingredients
2-3 bunches Australian Asparagus
8 thin slices Parma ham without the fat
1 small bag mixed salad
110g natural yogurt
2 tablespoons lemon juice
A handful of chopped herbs (parsley, chervil, basil)

METHOD:

• Wash the asparagus and remove woody ends.

• Blanch the asparagus in boiling water for two minutes or until tender. Remove with a slotted spoon and plunge into cold water for a few minutes until cool.

• Divide the asparagus into four bundles and wrap two slices of Parma ham around each bundle.

• Divide the salad leaves between four plates and place an asparagus bundle on each.

• Mix the yogurt, lemon juice and herbs together to make the dressing. Drizzle over the salad and serve.

Serves 8

Ingredients
1 packet ready rolled puff pastry
750g red onions, peeled and thinly sliced
60g butter
2 tbsp olive oil
3 sprigs fresh thyme
1 sprig rosemary
1 bay leaf
2 tsp soft light brown sugar
2 bunches Australian Asparagus
1 egg, beaten

METHOD:

• Preheat the oven to 200°C.

• Melt the butter with the oil in a saucepan. Add the onions, stir well to coat with the butter, cover and cook on a gentle heat, stirring from time to time, for 30 minutes, until the onions are completely soft. Add the herbs and sugar, increase the heat and cook until the onions are caramelized. Leave to cool, discarding the herb sprigs and bay leaf.

• Place the ready rolled puff pastry sheet on a lightly greased baking sheet. Using a sharp knife, score a 2cm deep border around the outside of the pastry, making sure you don’t cut all the way through.

• Wash asparagus, remove woody ends and cut in half. Pile the caramelized onions into the center of the tart and spread out to the inner edge of the border. Place the asparagus on top, season and drizzle with olive oil. Brush the border with the beaten egg to glaze and bake in the preheated oven for 20 minutes until the pastry is risen and golden brown. Turn the oven down to 180°C and bake for a further 20 minutes or until the pastry is cooked through.

TIP:
• A delicious tart, hot or cold, and especially good for a picnic!

Seb wants to make a video based on the theme, “I Dream of Jeannie” so I bought an original 1964 Jim Beam Decanter which the original Genie bottle was made from to make a prop.

Little did I know we already had our very own Genie bottle at home.

Makes 1 Cocktail

Ingredients:
30mls vodka
30mls fresh Custard Apple puree (see below method)
30mls cloudy apple juice
5mls cinnamon syrup
5mls fresh lime juice

Method:
Place all ingredients into a cocktail shaker with one scoop of ice.
Shake vigorously and strain into a chilled martini glass.
Optional: garnish with fresh ginger blossom flower.

Custard apple puree method:
Cut 1 soft ripe custard apple in half and scoop out flesh.
Remove all seeds and discard skin.
Push through sieve or process through blender.

Recipe courtesy Jeremy Shipley - Longrain 2007