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Beachcomber

This week the Executive Chef at Dinarobin Hotel Golf & Spa, Didier Jacob, presents a fresh and fruity recipe that will delight the taste buds. Serves 4 For the prawns (2 prawns per person): ½ tsp. pepper 100 ml white wine 2 tbsp. lemon juice 1 tsp. chopped parsley 100 ml peach juice  ½ tsp. garlic  ¼ of a red chilli  Wash and clean the giant prawns and marinate for 30 minutes. Add a drop of oil to a hot pan and add the prawns. Let the prawns cook for one minute then put in the oven at 180°c for six minutes. Mango puree: 500 g mango flesh 1 red chilli 10 g ginger 50 g sugar 1 star anise 1 medium red onion Put a drop of olive oil in a pan and sauté the mango until lightly golden. Add the remaining ingredients and cook for 40 minutes on very low heat. Keep turning from time to time. Once cooked, pass through a blender to obtain a creamy consistency. Fruit salsa: 50 g mango 50 g pineapple 40 g kiwi 40 g watermelon 10 clams (cooked) 20 g red onion ½ chilli 1 tbs. chopped coriander Salt & pepper ½ tbs. sugar Olive oil Wash and cut all the fruit in small brunoises (small cubes) and mix with the remaining ingredients.   Spread the puree in the centre of the plate and delicately place the giant prawn on top. Scatter the fruit salsa artistically around the plate and enjoy!