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Curtis Stone's Prawn and scallop curry (plus a new twist on chocolate pudding)

Curtis Stone

Prawn and scallop curry.
Prawn and scallop curry.Supplied

While travel may be off the cards for now, you can still enjoy New South Wales' unique food and wine experiences through Curtis Stone's TV show Field Trip With Curtis Stone, with a special NSW-themed episode airing on Foxtel's Lifestyle Channel this Sunday July 18.

Curtis has a special relationship with Sydney and enjoyed a spectacular day discovering more about the produce during filming, culminating in these two new recipes, Prawn and scallop curry and Black Sapote-inspired pudding.

"I was so lucky to land in Sydney – one of my favourite places in the world – only to then be taken to a rooftop garden near the city, full of native plants that have grown in Australia for thousands of years," says Curtis.

"On the same day, we went lobster diving followed by an epic journey through New South Wales to the Hunter Valley and North Coast, discovering wine, tropical fruit, oysters and more – it's just such a wonderful state."

These two recipes make the most of some of that sensational produce, but can be adapted using ingredients from closer to home.

Prawn and scallop curry

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The curry sauce (without prawns and scallops) can be made 4 hours ahead, cooled, covered and refrigerated. Bring to a simmer before adding coconut milk and seafood.

INGREDIENTS

  • ¼ cup coriander seeds
  • 1 tbsp cumin seeds
  • 2 tsp whole black peppercorns
  • sea salt
  • ½ cup dessicated coconut
  • ½ cup white wine vinegar
  • 1 brown onion, chopped
  • 1 tbsp finely grated peeled fresh ginger
  • 5 garlic cloves
  • 1 large fresh jalapeno chilli, chopped
  • 1 tbsp grapeseed oil
  • 1 medium ripe tomato, diced
  • 10 fresh curry leaves
  • 15g fresh turmeric, peeled, finely grated
  • 2 tsp chilli powder
  • 1½ cups unsweetened coconut milk
  • 450g raw scallops
  • 450g raw peeled deveined large prawns
  • ½ cup coriander leaves
  • steamed rice, to serve

METHOD

  1. Heat a medium fry pan over medium heat. Add coriander seeds, cumin seeds and peppercorns and stir constantly for about 3 minutes, or until seeds become toasted and fragrant. Cool completely.
  2. Transfer spice mixture to mini food processor. Add coconut, vinegar, onion, ginger, garlic and jalapeno and blend to form a paste.
  3. Heat oil in heavy, large pot over low heat. Add paste and fry until fragrant and some of juices evaporate, 5 to 10 minutes. Add tomato, curry leaves, turmeric, chilli powder and a pinch of salt and cook for about 5 minutes, or until tomato pieces are tender and melting into sauce.
  4. Stir in coconut milk and simmer for 2 to 3 minutes to allow flavours to blend. Stir in scallops and prawns. Stir in about ½ cup water to thin the curry sauce to desired consistency. Return curry to a simmer. Cover and cook for about 3 minutes, or until the seafood is just cooked through.
  5. Divide among shallow wide soup plates, top with coriander and serve immediately with steamed rice.
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Serves 6

Black sapote-inspired pudding

Curtis's trip to Tropical Fruit World, where he tasted black sapote (also known as chocolate-pudding fruit) inspired this recipe.

Photo: Owen Kolasinski

INGREDIENTS

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  • 200g bittersweet chocolate (70 per cent cacao), coarsely chopped
  • 2 tbsp unsalted butter, thinly sliced
  • ½ cup full cream milk
  • 3 large eggs, separated
  • ⅔ cup icing sugar
  • 1 cup cream
  • ⅛ tsp mint extract

METHOD

  1. Set a large heatproof bowl over a saucepan of barely simmering water. Add the chocolate and butter to the bowl and stir until melted and smooth. Remove the bowl from the saucepan. Whisk in the milk.
  2. Let stand for about 15 minutes, stirring occasionally, or until the mixture is cool.
  3. In a medium bowl, using an electric mixer, beat the egg yolks and ⅓ cup of the icing sugar on medium-high speed, until light and airy.
  4. In another medium bowl, using clean beaters, beat the 4 egg whites with the remaining ⅓ cup icing sugar on medium-high speed until soft peaks form.
  5. Using a large flexible spatula, fold the egg yolk mixture into the cooled chocolate mixture.
  6. Gently fold in the egg white mixture.
  7. Add the cream and the mint extract to the bowl that held the egg whites. Beat with the mixer (no need to clean the beaters) on high speed until thick, soft peaks form.
  8. Fold the whipped cream into the chocolate mixture.
  9. Divide the mousse among 6 to 8 dessert cups or bowls. Cover each one with plastic wrap. Refrigerate for at least 2 hours to chill and set the mousse.

Serving suggestion: Top with whipped cream, fresh mint and broken up bits of brownie.

Serves 6-8

Season 2 of Field Trip With Curtis Stone airs on Foxtel's Lifestyle Channel on Sundays at 8pm with the NSW episode airing on July 18.

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