YMCA Healthy Living Magazine, powered by n4 food and health Spring 2017 | Page 13

DR JOANNA MCMILLAN, PhD APD AUSTRALIAN CUSTARD APPLES
Dr Joanna is the founder of the Get Lean program (drjoanna.com.au) and the
author of Get Lean, Stay Lean, which is an inspiring, evidence-based lifestyle
book providing you with the tools to embrace great health and take control of
your weight. She is also a recipe creator for Australian Pineapples. Originally native to South America, Australia is
the largest commercial producer of custard
apples. To learn more about Australian custard
apples visit www.custardapple.com.au
SPRING RECIPES:
BAKED
PINEAPPLE
CHICKEN
Serves: 4
Ingredients
• 4 chicken breasts
• ½ pineapple, cut into bite sized
pieces
• 1 red onion, peeled and sliced into
wedges
• 2 tablespoons extra virgin olive oil
• Juice of a lime and another 1 lime
cut into wedges
• Salt and fresh black pepper
• 1 cup brown rice
• 3 cups chicken stock
• Handful mint leaves, roughly
chopped
• Handful coriander, roughly chopped
Method
1 Combine the brown rice and stock in a saucepan. Bring to the boil, reduce the
heat and simmer for about 40 minutes or until cooked. Preheat the oven to 180°C.
2
3 In a jar, combine the olive oil, lime juice, salt and pepper. Shake to combine.
4 Pile the cooked brown rice onto a serving platter, thickly slice the chicken and
place on top of the rice along with the pineapple and red onion mixture. Drizzle
over the cooking juices and scatter with fresh mint and coriander.
5 Serve in the middle of the table alongside a salad of mixed greens and cucumber,
dressed with extra virgin olive oil and lime juice.
Place the chicken breasts in a baking dish and scatter over the red onion wedges
and pineapple. Add olive oil and lime dressing. Cover with foil and bake for 30
minutes.
CUSTARD APPLE,
PASSIONFRUIT
AND COCONUT
ICE BLOCKS
METHOD
Makes: 8 x 100ml ice blocks
INGREDIENTS
• 280ml water
• ¾ cup caster sugar
• 350g ripe custard apple flesh
(approximately 1 custard apple)
• 120ml passionfruit pulp (no seeds)
• 120ml coconut cream
1 Make up sugar syrup by placing water and sugar in a small saucepan and
bringing to the boil. Stir to dissolve sugar then turn off heat and leave to
cool.
2 Blend custard apple in a processor until completely smooth, and then mix
blended custard apple with half of the sugar syrup.
3
4
5 Evenly spoon custard apple mixture into eight 100ml ice block moulds.
6 Mix 120ml coconut cream with three tablespoons (45ml) of the remaining
sugar syrup and pour into the remaining four moulds.
7 Freeze for another four hours.
Insert ice block sticks and then freeze moulds for four hours.
Mix 120ml passionfruit pulp with three tablespoons (45ml) of the remaining
sugar syrup and pour into four of the moulds.
SPRING 2017 YMCA HEALTHY LIVING MAGAZINE
13