Book a Retreat
Mon - Dec 10
Wed - Dec 12
Adults
- 2 +
Children
- 0 +

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