Australian native rainforest fruit flavours are intense and they require a delicate touch to achieve their best.
We have developed a range of recipes for you to prepare at home which will showcase these unique flavours and tantilise your taste buds, and well as your guests...!
Enjoy ..!
Rainforest Bounty Spicy Prawn Salad (serves 4)
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Salad 1 packet of rocket (washed) 1 packet of mixed Asian greens (washed) 4-5 sprigs Vietnamese mint (pluck the leaves off) Substitute regular mint if you don’t have Vietnamese mint Half a Lebanese cucumber (finely sliced)
Herbs (very finely chopped) 3 tablespoons lemon grass (only the white ends from about 4 strands) 3 tablespoons white shallots (only the white ends from about 4 strands 4-5 kaffir lime leaves (remove the hard central vein before slicing) |
Prawns 12 fresh large green prawns (Endeavor prawns are perfect)
Marinade 2 tablespoons Rainforest Bounty Rainforest Fruits Jeowbong 2 teaspoons of fresh lime juice
Dressing 2 teaspoons Rainforest Bounty Rainforest Fruits Jeowbong 125ml fresh lime juice Sweeten to taste with a little palm sugar (approx. 1—2 teaspoons) Adjust to taste with a little freshly ground pepper and salt.
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Firstly, prepare the marinade by mixing the Jeowbong and lime juice into a paste.
Removing the head and shells of the prawns (leave the tails on), rub over with the marinade and leave in the fridge for half an hour.
While these are marinating, finely chop the required herbs (1mm width) and cucumber and set aside.
Prepare the dressing by mixing the lime juice, Jeowbong, palm sugar, salt and pepper to taste, then set aside.
Toss the salad and herbs together in a large mixing bowl.
Thread the prawns onto 4 oiled steel skewers or soaked wooden ones. Heat the BBQ and when it is nice and hot, cook the prawns lightly (1-2 minutes). Remove cooked prawns from skewers and toss through the salad, before adding the dressing. Portion onto 4 clean plates and serve immediately.
Rainforest Citrus Dressing
½ cup good olive oil
¼ cup white wine vinegar
1 tbsp concentrated Rainforest Lemon Jus (concentrated lemon aspen)
1 large finger lime (rainforest lime) fruit
Sea salt and black pepper to taste
Combine everything in a glass bottle, shake well. Extra amounts can be stored in the fridge until required.
Pour over green salad (lettuce, avocado, cucumber, spouts, dried tomato & feta cheese), toss and eat immediately
Rainforest Lemon & Macadamia Pesto
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3 packed cups fresh basil leaves (removed from stems) 2 large cloves fresh garlic ¼ cup almonds (blanched) ¼ cup macadamia nuts ¾ cup packed fresh chopped parsley
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¾ cup fresh grated parmesan cheese ½ cup good olive oil ¼ cup melted butter 1 tab Rainforest Lemon Jus (concentrated lemon aspen) Sea salt and black pepper to taste
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Combine everything in a blender and work into a smooth paste.
Toss through hot drained pasta and eat immediately.
Extra amounts can be stored in the freezer until required.
Gluten Free Banana Cake with Rainforest Plum & Berry Glaze
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120g butter 180g sugar 4 eggs 4 mashed bananas (very ripe) 1tsp Bi carbonate (gluten free) 2 tbl warm milk 200g almond meal 100g gluten free SR Flour
Rainforest Plum & Berry glaze ½ cup of RB Rainforest Plum & Berry Conserve ¼ cup water 1 tablespoon castor sugar
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Grease a cake tin (23cm) Cream the sugar and butter in a mixer Add the eggs, bananas and bi carbonate Mix in the blended flours and the milk alternately Pour into prepared tin and bake in a slow oven for about 45-50min. When just firm, turn off the oven and allow to cool slowly with oven door open. When cooled, top with the Rainforest Plum & Berry glaze (as per below).
When cool, pour over cooled cake
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Rice paper rolls with Rainforest Plum Spicy Sauce dip
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Diced chicken, marinated in Rainforest Plum Spicy
½ cup chopped Vietnamese mint or corriander ½ cup bean sprouts ½ cup grated carrot ½ cup mint ½ cup soaked and strained rice noodles ½ cup finely sliced red capsicum
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Quickly fry the chicken and set aside
Toss the fresh ingredients together in a bowl
Lightly soak each sheet of rice paper and place a tablespoon of the salad mix and a piece of chicken on the roll, then fold and seal.
Serve immediately with RB Rainforest plum spicy sauce as a dip.
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