Cam’s ultimate Christmas left-overs recipe

 Salad with pickled mango, mint & chilli chutney, peanut dressing

 

SALAD:                                                       MANGO, MINT & CHILLI CHUTNEY:     

Left-over duck, ham turkey or prawns	1 mango, diced
400g soaked rice noodles	½ cup champagne vinegar
Cos lettuce, finely shredded	½ brown sugar
1/2 cup roasted, crushed peanuts	½ red onion sliced finely
Fried shallots	1 tbs. green pepper corns
2 julienne carrot	1 tbs. torn coriander
Picked & washed coriander /Vietnamese mint /holy basil leaves	4 tbs. shredded mint
Kecap manis	1 tbs. chopped flat parsley
	1 med. chilli chopped finely
	2 drops Tobasco sauce
	1 tbs olive oil

 

PEANUT DRESSING:             TO SERVE:

Peanut butter, smooth	Fried shallots
Sesame oil	Bannana leaf
Olive oil

 

METHOD:

1. For the chutney: combine all ingredients, stir and allow to infuse for 1 hour

2. Warm duck/turkey/ham in the oven moistened with a little kecap manis, if using prawns keep fresh

3. In a bowl combine all ingredients except the crispy shallots and half the peanuts, stir well.

4. Dress with peanut dressing and scatter peanuts and shallots over