Ingredients
Serves 4-6
Vietnamese Prawn and Mint Salad
500 g small cooked prawns
1 cucumber, peeled and thinly sliced
2 carrots, peeled and grated
1 small Chinese cabbage, thinly shredded
3 shallots, thinly sliced
2 kaffir lime leaves, shredded
10 mint leaves, shredded
½ cup loosely packed coriander leaves
3 tbsp chopped roasted peanuts
2 small red chillies, de-seeded and diced
2 cm piece of ginger, grated
1 clove garlic, crushed
4-5 tbsp lime juice
2 tbsp vegetable oil
2 tbsp fish sauce
½ tsp white sugar
Sugar-Roasted Stone Fruit with Fresh Cheese and Honey
8 nectarines or peaches
60 g (2 oz) caster sugar
100 g (3 ½ oz) ricotta or goats curd
Full flavoured honey
Method
Vietnamese Prawn and Mint Salad
Peel the prawns and cut them in half lengthways. Place them in a large bowl with the cucumber, carrots, Chinese cabbage, shallots, kaffir lime leaves, mint leaves, coriander and peanuts. Mix together well.
Place the remaining ingredients in a separate bowl and whisk well.
When ready to serve, toss the dressing through the salad and mix well. Serve on a large platter to share.
Sugar-Roasted Stone Fruit with Fresh Cheese and Honey
Preheat oven to 200°C (390°F).
Cut fruit in half and remove the stones.
Place the fruit halves, flesh side up, on a baking tray.
Sprinkle sugar on top.
Place into preheated oven and cook for 20-30 minutes, or until they are beginning to brown on top.
Place sugar-roasted fruit on a platter, spoon a dollop of ricotta or curd into the centre of each, then drizzle with honey.
The Seasonal Produce Diary 2008 by Allan Campion and Michele Curtis Hardie Grant Books, RRP $29.95. http://www.campionandcurtis.com/