Method
Step 1: Preheat a barbecue on medium. Place garlic cloves in centre of a square of foil. Drizzle with 1 tbsp of oil and enclose to form a parcel. Cook on barbecue grill plate for 30 mins, until soft.
Step 2: Cook potatoes in a pan of salted boiling water for 15-20 mins, until tender. Drain.
Step 3: Meanwhile, combine rosemary and 1/4 cup of remaining oil in a small bowl. Set aside.
Step 4: Brush veal cutlets with 2 tsp of remaining oil, then season. Drizzle asparagus and mushroom with remaining oil and season.
Step 5: Cook cutlets on grill plate for 4 mins each side for medium-rare, or until cooked to your liking. Remove from heat and brush with rosemary oil.
Step 6: Cook asparagus and mushroom on grill plate for 2 mins each side, until lightly browned and tender. Remove from heat and brush with rosemary oil. Cut asparagus in half.
Step 7: Arrange vegetables and garlic on a platter and drizzle with vincotto and remaining rosemary oil. Place veal cutlets alongside vegetables and serve with potatoes.
12. 3 tsp lime juice 13. 2 tsp fish sauce 14. 2 tsp finely grated palm sugar 15. 1 tbsp peanut oil 16. 2cm piece ginger, finely grated 17. 1/2 long red chilli, sliced
lime mayonnaise 1 egg
1 tbsp dijon mustard grated rind and juice of 1 lime 300ml olive oil
1 tbsp white balsamic vinegar 1/3 cup chopped coriander leaves
Method
PRAWN & COLESLAW ROLLS WITH LIME MAYO
Prep Time : 1 hrs Cook time : 15 hrs Serve : 4
Ingredients
1. 16 medium green prawns 2. 1 lemongrass stalk, bruised 3. 1/2 bunch coriander, roots washed 4. 5.
2 garlic cloves, peeled 1/2 carrot
6. 1/2 green mango or papaya 7. 1/4 small wombok (chinese cabbage) 8. 1/2 bunch vietnamese mint, leaves only 9. 1 cup (80g) beansprouts, trimmed 10. 4 pane di casa rolls 11. 1/4 cup fried eschalots, to serve lime dressing
Step 1: To make mayonnaise, place egg, mustard, juice and a pinch of salt in a blender or food processor and pulse to combine. Add half of oil and blend until creamy. Add lime rind, remaining oil (A) and vinegar. Blend until thick. Stir in coriander. Step 2: Devein prawns (see my secrets, below). Step 3: Fill a large pan with water. Add lemongrass, coriander roots and garlic and bring to boil on high heat. Reduce heat to medium and simmer for 3-4 mins, to allow flavours to infuse. Add prawns, increase heat to high and return to boil. Simmer for 2-3 mins, until prawns are just cooked. Transfer prawns to a tray. Season with salt and cool. Shell prawns and set aside. Step 4: To make lime dressing, stir lime juice, fish sauce and palm sugar until sugar dissolves. Whisk in oil, ginger and chilli. Drizzle 2 tbsp of dressing over prawns and set aside. Step 5: Using a mandoline fitted with a matchstick blade attachment, slice carrot and mango. Shred wombok and add to carrot mixture with coriander sprigs, mint and beansprouts. Toss with remaining lime dressing. Set aside. Step 6: Split bread rolls and spread with 1 tbsp of lime mayonnaise. Fill with coleslaw and prawns, and scatter over fried eschalots. Serve with mayonnaise and hot chips, if you like.
Gary's secrets • Deveining means removing the intestinal tract that runs along the back of the prawn. To do so before shelling, insert the tip of a skewer into the gap between the first and second sections of shell, close to the prawn’s head. Use the skewer to pull out the long vein. This saves time and a lot of mess later. • Fried eschalots are available in jars from Asian food shops and the Asian food section of large supermarkets. • Store leftover lime mayonnaise in the fridge for up to three days. Serve it with grilled fish or chicken.
Credit all images & content:
garymehigan.com
55 I INDIAN MIRROR JUN 2018
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