Prawn Salad gets fresh with melon, ginger, lime and mint

Eating In

Based on a recipe which came from our Mosman Magazine, showcasing 'Eating In' by Philip Johnson, this way of combining seafood with fresh Asian flavours gets my tick. I adore eating out but also love eating in, usually on a Saturday night - yes R - things have changed!     Clara

Seared prawns with a salad of melon, ginger, lime and mint
Serves 6 as an entree


18 large raw prawns, shelled and deveined, with tails intact
3 cm / 1 in piece of ginger, very thinly sliced
2 tblsp olive oil plus knob of butter to taste
sea salt & ground black pepper
Juice of 2 limes, with lime wedges to serve


Melon Salad
1/2 rock melon, rind removed, seeded and cut into cubes
2 long red chillies, seeded and thinly sliced
3 spring onions, thinly sliced diagonally
Handful of mint leaves, torn


To make the salad, combine ingredients and set aside.


Meanwhile, heat olive oil in heavy based frypan, cook prawns in 2 batches, adding half the ginger and butter just before they are cooked. Season and remove from heat.


Add the prawns to the melon salad then drizzle with lime juice, and gently toss to combine.


To serve, pile some salad and three prawns onto each plate, then drizzle with any remaining juices. Garnish with lime wedges
According to nutritionist Dr Rosemary Stanton, prawns are an excellent source of protein, a good source of omega 3 fatty acids and a great way to get iron, zinc and vitamin E. They are also low in saturated fats.


For more fresh, tasty recipes -www.fitinyourjeanscuisine.com

Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au
 http://www.babyboomerconnections.com.au/

Tasty Prawns Starters use Coriander/mint/basil/rocket – one or the lot

Prawns with Asian Seafood Dressing and Fresh Herbs
Serves 6 as a starter

Clara's chorus - Coriander/mint/basil/rocket – one the lot at last minute as well as during.  Herbs can go in the dressing, or be part of a bed to serve.  Leafy greens are the little black dress of cuisine.


Stir fry or BBQ about 24 medium sized prawns (with a little olive oil and sesame oil) until they change colour – about 2 minutes. Serve with dressing – you can pour this on after they are cooked before serving.

Dressing

1teasp sesame oil
1teasp soy sauce
2 tbsp fish sauce
2 tbsp lime juice
½ teasp brown sugar
1 tblsp toasted sesame seeds (opt)


 
BBQ'd Prawns and Calamari with Chilli Lemon dressing 

Serves 6 as a starter


6 medium calamari tubes, cleaned, cut in half lengthwise, open out flat with the inner side facing upward. Score the flesh in a crisscross pattern.
12 medium green prawns, peeled and deveined (tails intact)Rocket - to serve as a bed
Lemon Chilli Dressing
Combine 1/4 cup lemon juice, 2 teasp zest with 1/3  cup olive oil, 1 clove crushed garlic, 2 large red chillies, seeded and finely chopped, 1 teasp sugar, sea salt.   Marinate prawns and calamari in 1/3 dressing in refrigerator (1-2 hrs).  

Clara's Chorus - Coriander/mint/basil/rocket – one or the lot at the last minute, as well as during.


Char grill over high heat in batches until cooked. Toss rocket with a little dressing, place on plates - top with seafood and extra dressing.   


Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au
 http://www.babyboomerconnections.com.au/

Sensational salads play important role during holiday season

A typical Aussie Christmas Menu  will include simple and creative salads to accompany ham and cold turkey.  However, even if the temperatures soar and it is hot and humid, many of us still insist on a traditional hot Christmas dinner (usually served as a late lunch)  but this is often accompanied by salads.

More sensational salads tomorrow.  Great for post Christmas and holidays as well as enormous health benefits. Just leave out the creamy dressings and concentrate on the wonderful tastes of herbs and creative dressings. 
Clara
Mango and Avocado Salad
To serve 6



Tangy flavours great to accompany seafood

 1 large or 2 medium firm mangoes ,  sliced or cubed
2 medium avocados, sliced or cubed
Baby spinach leaves - 3 good handfuls

1 small red onion, sliced
1 long red chilli chopped(optional for some but not for me)
Toss mango and avo in asian dressing.  Immediately before serving add spinach and combine.

Asian Dressing
Equal amounts, say 2 tblesp fish sauce, lime juice and sweet chilli sauce.


Green Salad with Salsa Verde
Choose leaves of different colours - tear or leave whole.  Simply toss in dressing or add other salad ingredients of your choice such as cherry tomatoes, red onion, cucumber and avocado.


For Salsa Verde, pulse to a smooth paste:-
1/2 cups  flat leaf parsley or basil
2 cloves garlic
1  to 2 tbsp capers
1 anchovy fillet
1/4 cup extra virgin olive oil1
1/2 tbsp lemon juice
1tsp Dijon mustand
Salt & Pepper

Prawn Salad gets fresh with melon, ginger, lime and mint

According to nutritionist Dr Rosemary Stanton, prawns are an excellent source of protein, a good source of omega 3 fatty acids and a great way to get iron, zinc and vitamin E. They are also low in saturated fats.
Based on a recipe which came from our Mosman Magazine, showcasing 'Eating In' by Philip Johnson, this way of combining seafood with fresh Asian flavours gets my tick.  I adore eating out but also love eating in, usually on a Saturday night - yes things have changed! 

Seared prawns with a salad of melon, ginger, lime and mint
Serves 6 as an entree

18 large raw prawns, shelled and deveined, with tails intact
3 cm / 1 in piece of ginger, very thinly sliced
2 tblsp olive oil plus knob of butter to taste
sea salt & ground black pepper
Juice of 2 limes, with lime wedges to serve

Melon Salad
1/2 rock melon, rind removed, seeded and cut into cubes
2 long red chillies, seeded and thinly sliced
3 spring onions, thinly sliced diagonally
Handful of mint leaves, torn

To make the salad, combine ingredients and set aside.

Meanwhile, heat olive oil in heavy based frypan, cook prawns in 2 batches, adding half the ginger and butter just before they are cooked. Season and remove from heat.

Add the prawns to the melon salad then drizzle with lime juice, and gently toss to combine.

To serve, pile some salad and three prawns onto each plate, then drizzle with any remaining juices. Garnish with lime wedges.