Prawn cocktail tower
SERVES 6 // PREP TIME 20 MINS // COOK 30 MINS (PLUS SOAKING)
And that’s a wrap – the perfect self-serve summer dish. Start this recipe a day ahead to soak the chillies. Pictured p114.
1 kg cooked prawns, peeled and deveined Semi-ripe mango, cut into wedges, to serve
1 bunch snake beans, cut into 10cm batons 1 Lebanese cucumber, cut into 10cm batons Lettuce leaves, for wrapping Thai basil, coriander, roasted unsalted peanuts and shredded fresh coconut, to serve CHILLI-PRAWN RELISH
60 ml (1⁄4 cup) neutral oil, such as grapeseed oil
12 dried long red chillies, soaked in cold water overnight
4 golden shallots, diced
2 garlic cloves, coarsely chopped
1 tbsp dried shrimp, soaked in warm water for 10 minutes, then drained
30 gm palm sugar (or to taste)
3 tsp shrimp paste
2 tsp fish sauce (or to taste)
1 tbsp lime juice (or to taste)
1 For relish, heat oil in a saucepan over medium heat. Add chillies, shallot and garlic, and cook, stirring occasionally, until caramelised (10-15 minutes). Add remaining ingredients (except fish sauce and lime juice). Stir occasionally until colour deepens and mixture is caramelised (10-15 minutes). Season to taste with fish sauce and lime juice.
2 Layer bowls by placing a “stand” in the centre of a base bowl, ensuring it’s very stable. Alternatively, place a smaller bowl with the snake beans, cucumber, lettuce and herbs in the centre of a larger bowl with mango and prawns arranged over ice. Serve with relish and remaining ingredients.
Roasted pork with the best crackling and roasted nectarines
SERVES 6 // PREP TIME 20 MINS // COOK 4 HRS 30 MINS (PLUS MARINATING, RESTING)
この記事は Gourmet Traveller の December 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は Gourmet Traveller の December 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
Barossa Valley
We hit the road for a weekend escape, exploring the best regional Australia has to offer. This month we head to the Barossa Valley in South Australia.
Legends of reinvention
As ultra-luxe hotel group Rosewood takes on three benchmark New Zealand lodges, MICHAEL HARDEN gets the read on this next chapter.
EVERYDAY
Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.
Australia's most wanted
For love or money, building a wine collection pays dividends. NED GOODWIN reveals the Australian fine wines to put away.
MEET THE MAKER GREG LAMBRECHT
When US-based engineer Greg Lambrecht invented wine preservation system Coravin a decade ago, he changed the way we drink premium wine.
SANDALFORD
Following its recent reboot, this historic WA winery restaurant is ready to wine and dine a new generation of guests, writes MAX VEENHUYZEN.
PITZI
The team behind Fico trot out a chic new pasta bar which makes simplicity something special, writes ALIX DAVIS.
BATHERS' PAVILION RESTAURANT
A new era is dawning at a lower north shore landmark, writes MATTY HIRSCH, with an astute new recruit leading the way
VUE DE MONDE
A Melbourne icon emerges from a makeover refreshed and energised, writes MICHAEL HARDEN.
STEPHANIE ALEXANDER
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet chef, author and original cook's companion, Stephanie Alexander AO.