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Seafood Recipes
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Ingredients:
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- 200g dried peach halves
- 1 tbsp lemon juice
- 2 tsp grated lemon zest
- 2 tbsp brown sugar
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup sherry vinegar
- 2 drops Tabasco sauce
- 500g Cooked Prawn Cutlets
- 500g salad leaves
- 2 tsp Dijon mustard
- 1 egg
- 2/3 cup light olive oil
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Method:
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- Place dried peach halves in a flat dish, mix next 7 ingredients together and pour over the peaches, allow to stand at room temperature for 30 minutes
- Defrost Cooked Prawn Cutlets in cold water for 10 minutes
- Remove peaches from vinegar mixture and set aside
- Pour the vinegar mixture into a blender or food processor, add mustard and egg and process until smooth
- With the motor running, add the oil gradually in a slow, steady stream – dressing will become creamy and thicken slightly
- Divide salad leaves between 4 plates, arrange 2 peach halves and ¼ of the Cooked Prawn Cutlets on top of each plate
- Spoon over dressing and serve immediately
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Serves: 4
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