Smoked papaya, ricotta, tropical dukkah and finger lime on ciabatta

This recipe celebrates papaya three ways: smoked papaya, quick-pickled papaya, and dried papaya used in the dukkah. Smoking papaya gives it a surprising twist and draws out the natural sweetness. The pickle and dukkah can both made in advance.

Smoked papaya on ciabatta toasts. Credit: Atlantis Wade Lewis / Taste of the Tropics

• serves

  4

• prep

  1 hour

• cook

  30 minutes

• difficulty

  Mid

Ingredients

Tropical macadamia dukkah

• 125 g unsalted macadamia nuts
• 25 g coriander seeds
• 25 g sesame seeds
• 30 g shaved coconut
• 30 g dried red papaya (see Note if making your own)
• 1 tsp lemon myrtle powder
• 1 tsp salt flakes

Pickled green papaya

• 1 small to medium sized green (unripe red) papaya
• 1 ½ cup white coconut vinegar (see Note)
• 1 ½ cup water
• 1 tsp palm sugar
• 1 tbsp fresh ginger, peeled and thinly sliced
• 1 tbsp mustard seeds
• 2 whole bay leaves
• Pinch of salt

Ricotta with pickled green papaya

• 240 g ricotta
• 50 g pickled green papaya
• Pinch of salt and cracked pepper to taste

Smoked papaya

• ½ a red papaya (see Note)
• Small handful of cherry wood smoking chips

To build and serve

• 4 medium-thickness slices ciabatta, or your favourite wholesome bread
• 2 tbsp Australian olive oil
• 2 whole red finger limes
• 2 whole makrut lime leaves
• 1 whole long red chilli

Dehydrating time: 3 hours if making your own dried papaya

Instructions

1. For the tropical macadamia dukkah: Preheat oven to 150°C. Place the macadamia nuts, coriander seeds, sesame seeds and shaved coconut on baking paper on separate trays. Toast in oven until brown. (Toast them on separate trays as they each have different cooking times, between 5 minutes for the sesame seeds and 12 minutes for the macadamia.) Allow to cool.
2. Place the coriander seeds into a pestle and pound until coarsely broken. Add the sesame seeds and pound for 30 seconds to release some of those oils. Add the macadamia nuts and pound for 20 seconds, just to break them up a little bit.
3. Transfer into a 500 mL glass jar or storage container. Add the dried papaya, lemon myrtle powder, toasted coconut and salt. Stir through or put the lid on and shake well.
4. For the pickled green papaya: Peel papaya, remove seeds and slice on a mandolin. Place the sliced papaya into a heat-proof container or glass jar (about 1 litre capacity).
5. Place vinegar, water, palm sugar, ginger, mustard seeds, bay leaves and salt into a medium sized saucepan over medium heat. Once boiling, reduce heat and simmer for 10 minutes to infuse those aromats. Pour hot pickle mix over the green papaya and set aside to cool.
6. For the ricotta with pickled green papaya: Place the ricotta in a small mixing bowl. Take a few slices of the pickled green papaya and finely chop, then mix into the ricotta. Add a sprinkle of salt and cracked pepper to taste.
7. For the smoked papaya and toasted ciabatta: Wash the papaya well, as we’re leaving the skin on. Slice lengthways, remove seeds and slice into half round moons, about 5-7 mm thick.
8. Place over a very low fire, barbeque or in a smoker for up to 30 minutes. We’re looking for it to infuse with smokiness and the outside to dry slightly. I prefer cherry smoking chips for the papaya, enhancing the “red fruit” character, but mango wood, or paperbark also go well.
9. Whilst at the fire or barbeque, brush ciabatta slices with olive oil and cook over the low fire or barbeque until toasted.
10. To build and garnish: Slice the finger limes lengthways and with a teaspoon scoop out the pearls. We scoop them under water, in a medium container full of water and then strain them, as they are sticky and tend to make a mess. Thinly shave the makrut lime leaf into threads. Deseed and thinly slice the long red chilli.
11. Take the toast, smear on a heaped tablespoon of the ricotta, arrange slices of smoked papaya on the ricotta, sprinkle over a tablespoon of tropical dukkah and garnish with finger limes, makrut lime and chilli threads.

Notes

• If making your own dried papaya, choose a ripe red papaya, peel and remove seeds. Thinly slice into 2-3mm thick slices, place in a dehydrator until dry, alternatively spread the papaya out on baking paper, place in a low oven around 80°C, with the door slightly ajar, for several hours until dry. Once papaya is dry, finely chop into small pieces 1-2mm pieces.
• Both the pickle and dukkah can be made ahead and are staples in my fridge and pantry at home. This makes lots of the tropical macadamia dukkah; great to stash in the cupboard or give to friends. This will keep in a cool dry place for months. I love sprinkling this on salads, or on top of smashed avocado, even with steamed green beans!
• Likewise, you will have extra green papaya pickle. The pickle will last in the fridge for at least a month, if you don't eat it first! Serve it on the side of steak, curries, add it to a salad, or sandwiches, wherever you might use pickles otherwise.
• I love using white coconut vinegar for this pickle and when pickling any fruit or ceviche – you can find coconut vinegar in Filipino grocery stores.
• For the smoked papaya, choose a semi-ripe red papaya, by pushing on the end with your thumb. It should give a little but not be too soft or too hard. Goldilocks!

See this recipe in Taste of The Tropics season 2 episode 1, Foodie Friends, on SBS Food and SBS on Demand from 30 April. See season 1 at SBS On Demand now.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.