This no-fuss starter makes the most of our fantastic local ingredients and reflects the beautiful colours we see all around us on the East Coast.
Recipe by Jacqui Rey of Food Matters
The Prawns
2kg best prawns, cleaned and heads removed
fresh dill or fennel greenery, mint and dhania, for garnishing
Steam the prawns until they turn pink. Peel. Pile into a big bowl. Garnish with fresh dill fronds, dhania leaves and mint.
The Dips
Green Chilli Pesto
3 cups fresh herb leaves (mint, basil, dhania, parsley, oreganum, chives)
½ cup olive oil
1/3 cup macadamia or pecan nuts
3 cloves garlic
2 green chillies, de-seeded
½ cup grated Parmesan cheese
½tsp salt
2tsp lemon juice
Whizz all ingredients in a blender to form a thick paste. Adjust seasoning if necessary. Pile into a bowl.
Turmeric Mayonnaise
Add 2tsp turmeric powder to the ingredients of your favourite mayo recipe, or to a bottle of the best bought brand. Spoon into a bowl.
Roasted Red Pepper And Tomato Paté
4 large red peppers
15 small, ripe red tomatoes
4 cloves garlic, sliced
½ cup olive oil
2tbsp red wine vinegar
1tsp each cumin, fennel and coriander seeds
Cut red peppers into quarters, remove seeds and stalk. Place tomatoes and peppers in a roasting tin. Place garlic on to peppers. Splash with olive oil and vinegar. Cover with tinfoil. Roast for about 30 minutes or until soft. Meanwhile, toast seeds in a small frying pan until they begin to pop. Whizz seeds with roasted peppers, tomatoes and garlic in a blender until they form a chunky paste. Pile into a bowl.
The Presentation
Fill a salad bowl or platter with large, crisp lettuce leaves. This is where the much-maligned Iceberg variety comes into its own. Cos lettuce is also great. Use these as edible plates – fill with prawns, dab on the accompaniments and eat the lot. It’s the perfect no-fuss, no-washing-up, hand-held, mobile starter…
Child-friendly and completely manageable with a glass of bubbly, preferably pink.
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