When Tropical Cusine: Cooking in Clare’s Kitchen comes out I imagine that some readers might presume I am a complete soak from the number of mixed drink and cocktail recipes it will contain. However, coming up with these recipes is more about playfulness than ensuring a regular alcoholic intake. They are like a liquid and simple version of a dessert, which is another satisfying realm of recipe testing because of the ease with which one can find and combine flavours and textures. Ironic really given that I rarely eat desserts myself, although that pattern changed for a while during the recipe testing when I was working mostly on dessert recipes (and my waistline paid the price).
Anyway, todays offering is a take on the look of the Tequila Sunrise, and uses ingredients that are very much part of the identity of this part of the world – rum, red papaya, and the indigenous Davidsons plum. Here it is, the Sailors Delight:
Sailors Delight
1 tablespoon Davidsons plum syrup, plus 1 teaspoon extra to drizzle around glass
45ml dark rum
1/2 cup pureed ripe red papaya pulp
3/4 cup soda water Continue reading 'Playing at sundown'»
…a simple tropical take on the classic combination of rockmelon and prosciutto. Slice papaya into slender wedges (about 2cm at their widest point) and wind a finely sliced piece of prosciutto around each slice. For small bites to have with drinks, dice papaya into 2cm squares and wrap each in some prosciutto, secured with a toothpick.
- © Catseye Productions
There are two versions of this soup I’ve encountered attributed to John Kotow; the first in the Radiant Living archives, and the second via a friend. My experimentation with papaya soup began with a recipe my friend Simona gave me, which she had been given by her friend Dorothy, who had sourced it from John Kotow who was at that time chef at Frogs Restaurant in Kuranda.
The version I’ve developed leaves out cream, uses red onion, and uses mild lemon myrtle tea instead of stock. It is a refreshing, aromatic soup which I prefer to make with the red papaya because of it’s deep salmon coloured flesh, sweetness and beautiful aroma. The enzyme papain that is present in papaya is excellent for our digestion, so this is a great soup to serve prior to a meat main course. This recipe will be in my cookbook Tropical Cuisine: Cooking in Clare’s Kitchen. Here it is:
Ingredients
1 tsp finely grated ginger
1 medium red onion finely chopped
30ml coconut oil
½ tsp ground coriander
½ tsp flaky salt
425g coconut cream
2 kaffir lime leaves
2 lemon myrtle leaves (or substitute with a bruised knot of lemongrass)
1 large or 2 medium ripe to very ripe papaya (about 4 cups pulp)
1 cup of mild lemon myrtle tea, or vegetable or chicken stock
2 limes
Method
Clean inside of papaya of seeds and membrane. Heat coconut oil in a saucepan and add ginger and onion. Sauté on medium heat until onion is soft. Add coriander and sauté for a minute until aroma is released. Scoop papaya pulp into pan and cook, stirring regularly for about 15 minutes until the papaya has thickened slightly and intensified in colour. Add salt and kaffir lime and lemon myrtle leaves, torn along each side of leaf to release flavour. Continue to cook and stir for up to 5 minutes or until you smell the kaffir lime and lemon myrtle. Add coconut cream, and up to 1 cup of lemon myrtle tea or stock at this point if you want to thin the consistency of the soup, and heat through. Remove from heat and push through sieve or food mill to create a smooth texture. Taste for salt and add a little more if necessary. Return sieved soup to reheat briefly. Squeeze juice of ½ a lime into each bowl and pour soup over. Serve.
© Clare Richards 2009
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