Makes 6 Tacos

Ingredients

● 2 white fish fillets
● 2 tbsp Cajun seasoning
● 1 tbsp olive oil
● 6 small tortillas, warmed

Lychee Salsa Verde

● 1/2 cup (approx 10-12) fresh lychees, peeled & seeded (plus extra for serving)
● ½ shallot, finely diced
● 1 cup fresh basil leaves, finely chopped
● 1 cup fresh coriander leaves, finely chopped
● 1 tbsp lemon juice (about ½ a lemon)
● ¼ cup olive oil
● Salt & pepper, to taste
● Lime wedges, to serve
● Sliced avocado, to serve

Method

1. Make the Lychee Salsa Verde – Roughly chop the lychees and drain any excess liquid.
Add chopped lychees to a medium bowl together with the remaining salsa verde ingredients and season generously with salt and pepper. Stir to combine then set aside to allow flavours to meld.

2. Pat each fish fillet dry with a paper towel. Sprinkle evenly with Cajun seasoning, gently pressing into the fillets to coat. Set aside.

3. Heat 1 tbsp of olive oil in the grill or frying pan over medium-high heat. Once hot, add the fish fillets and cook for 3 minutes on each side, or until fish is fully opaque and flakes apart easily.

4. To serve – Gently flake apart the Cajun fish with two forks and serve over warm tortillas with lychee salsa Verde, fresh lychees, avocado and lime.

Created by Marie Duong for Australian Lychees

Serves: 1

Ingredients

● ⅓ cup brown rice, uncooked
● 25g sugar snap peas, trimmed and halved lengthways
● ½ cucumber, sliced
● Fresh mint leaves, to serve
● Fresh lychees, to serve

Lychee Chicken

● ½ cup (approx 10-12) fresh lychees, peeled & seeded
● 1 tbsp lime juice (about ½ lime)
● 2 tbsp olive oil (plus extra for grilling)
● 1 tbsp soy sauce
● 1 tsp sriracha
● 1 garlic clove, minced
● ½ tsp ground turmeric
● Salt & pepper
● 200g skinless & boneless chicken thigh fillets

Method

1. Cook brown rice as per package instructions.

2. Place lychees, lime juice, olive oil, soy sauce, sriracha, garlic and turmeric in a blender or food processor. Season with salt and pepper, then process until smooth.

3. In a large mixing bowl, toss the chicken with half of the lychee mixture. Cover and refrigerate for 20 minutes. Set aside remaining lychee mixture for serving.

4. Heat a barbecue or grill pan over medium-high heat with a drizzle of olive oil. Cook chicken for 4 minutes on each side, or until cooked through. Transfer to a plate and cover with foil to rest for 4-5 minutes.

5. Serve lychee chicken over brown rice with sugar snap peas, cucumber, fresh mint leaves and fresh lychees. Drizzle over with remaining lychee mixture.

Created by Marie Duong for Australian Lychees

Serves: 4
Prep: 20 mins Cook Time: 20 mins

INGREDIENTS
2 red witlof or red radicchio lettuces
4 baby beetroot, cut into small wedges
1 red onion, finely sliced
1 orange
4 lychees, split, peeled and seeded
3 red radishes, finely sliced
baby herbs


INSTRUCTIONS
Preheat the oven to 200C. Half the radicchio, rinse and dry. Clean the radishes and finely slice. Peel, halve and pit the lychees. With a knife, peel and segment the orange. Set all these ingredients aside.

DUCK: Clean and dry duck breasts thoroughly with a paper towel, dry skin to ensure it becomes crispy while cooking. Using a sharp knife, score the skin of the duck breast. Season the duck with salt & pepper. Place the breast, skin side down, on a cold non-stick pan and bring to a medium heat. With tongs pressing down on the breast, cook for 5 minutes, flip, then place the whole pan (alternatively place onto a baking tray) in the oven for a remaining 3 minutes. Remove from the oven, set aside and cover with foil allowing it to rest for at least 5-10 minutes before cutting into thin slices diagonally.

Pour the duck fat from the pan and sauté the beetroot and onion together over a medium heat for about 6 minutes, until the onion and beetroot are soft. They will go a gorgeous pink/red colour. Season & set aside.

ASSEMBLY: Layer the salad, beetroot and onion, top with the duck and lychees and sprinkle with micro herbs.

Dressing
1/4 cup white wine vinegar
1/3 cup olive oil
1 tbs lemon juice
1 tbs seeded mustard
salt & pepper to taste

Whisk the vinegar, lemon, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until slightly thickened. Keeps in a sealed jar in the fridge for up to 2 weeks.

KITCHEN NOTES
:: Blood orange is nice to use if in season
:: For an oil-free dressing, a caramelised balsamic vinegar is a great alternative to a quick and easy dressing and pairs perfectly with duck.
:: You want the lychees to be sweet jewels of surprise in your mouth. Cut them according to your taste, be it in half or quarters.
:: If you can’t get radicchio at your local market, swap for a firm, preferably red leaf lettuce. “Little gem” lettuce combos are great and have lovely vibrant red and green colours. “Baby cos” is also a good alternate.
:: Any game meat will work well. For easy entertaining, substitute the duck breast with chicken breast (skin on), or swap out the leftover turkey for leftover chicken.


TURKEY INSTRUCTIONS
Half the radicchio, rinse and dry. Clean the radishes and finely slice. Peel, halve and pit the lychees. With a knife, peel and segment the orange. Set all these ingredients aside. Add a splash of olive oil to a pan and sauté the beetroot and onion together over medium heat for about 6 minutes, until the onion and beetroot are soft. They will go a gorgeous pink/red colour. Season & set aside to cool.

LEFTOVER TURKEY: Pull the turkey into bite sized portions, tossing any turkey leftover juices to make sure the pieces are succulent.

ASSEMBLY: Layer the salad, beetroot and onion, top with the duck and lychees and sprinkle with micro herbs.

Chinese Five Spice Chicken & Lychee Salad

 Ingredients:

  • 1 cup of cooked chicken (or duck)
  • 1 tbsp chinese five spice powder
  • 1 tbsp vegetable oil
  • ½ cup fresh lychees (halved)
  • 1 red chilli (julienned)
  • 1 cup asian leaf salad mix
  • ½ cup fresh mint leaves (shredded)

 Dressing:

  • 1 tbsp chopped ginger
  • 2 cloves garlic
  • ½ cup basil leaves
  • 2 tbsp lime juice
  • 1 tbsp white wine vinegar
  • 2 tbsp soya sauce
  • 2 tbsp brown sugar
  • 200 ml vegetable oil

Combine all ingredients in blender until emulsified

 Method:

Shred the chicken then mix with the spice powder until coated.

Pan fry chicken in oil until slightly crisp. Mix lychees, chilli, asian leaves and mint.

Add enough dressing to moisten, then add the spiced chicken and mix thoroughly.

Recipe thanks to Rick & Lynne Bronson

Lychee & coriander snapper
Lychee & coriander snapper
  • 2 tbsp olive oil
  • 3 tbsp roughly chopped coriander 
  • 1tsp salt 1tsp ground pepper
  • 1tsp chopped small red chilli, finely chopped with seeds removed
  • Juice of 1 lime
  • 8 lychees, peeled, deseeded and roughly chopped 
  • Half of a Spanish onion, chopped 
  • 4 snapper fillets or other white fish  

Serves 4  

Place lychees, olive oil, coriander, salt, ground pepper, onion chilli and line juice in a large bowl. Mix thoroughly. Set aside.  

Spray hot pan with canola spray or olive oil. Cook fish for 3-4 minutes, turning once or until cooked. 

Place cooked fish onto plates and spoon over with the lychee mixture. Serve. 

Red curry with the cool taste of lychee throughout is surprisingly refreshing during summer – especially with lots of fresh coriander added at the end.

  • 1 tbs olive oil
  • ¼ cup
  • Thai basil, roughly chopped
  • 500g chicken breast, cubed
  • 2 tbs red curry paste
  • 1 red capsicum, cut into strips
  • 2 kaffir lime leaves, finely sliced
  • 1 large can coconut milk
  • 3 tbs fish sauce
  • ½ cup water
  • ½ lime, juiced
  • 300 grams lychees, peeled and stones removed
  • 250g snow peas
  • 1 bunch of coriander

Heat the oil in a deep frying pan and add the basil. Cook for a minute until the basil darkens in colour and stir in the chicken for approximately 4 minutes to brown on each side.

Add the red curry paste with the capsicum and kaffir limes leaves and cook for a further 4 minutes.

Add the coconut milk, fish sauce, water, lime juice and lychees and slowly bring the pan to the boil. Reduce the heat to simmer for 10 minutes. Add the snow peas and cook for a further 5 minutes before serving.

Serve with brown rice or quinoa with a generous handful of fresh coriander over the top.

Serves 4

Recipes developed by Judy Davie The Food Coach www.thefoodcoach.com.au