Australian_House_Garden_January_2015

144 Australian House & Garden

H&G ENTERTAINING

Witlof, fennel & zucchini salad

with orange dressing (see previous page)

Prep + cooking time: 35mins. Serves 8.

2 small green zucchini, sliced

thinly lengthways

1 tbsp extra-virgin olive oil

2 tsp chopped fresh

oregano leaves

2 medium witlof, trimmed,

leaves separated

1 medium bulb fennel, green

fronds reserved, sliced thinly

2 medium oranges, peeled,

sliced crossways

1 medium beetroot, peeled,

cut into matchsticks

180g persian fetta, drained

Orange dressing

1 cup (250ml) freshly squeezed

orange juice

1 small clove garlic, crushed

1½ tbsp sherry vinegar

1 tbsp olive oil

1 To make orange dressing, simmer juice in a small saucepan, uncovered,

for 8mins or until reduced to ¼ cup. Transfer to a small bowl; whisk in

garlic, vinegar and oil until combined. Season to taste.

2 Place zucchini, oil and oregano in a medium bowl; season, toss

gently to combine. Heat a barbecue, chargrill pan or grill to high heat.

Grill zucchini for 2mins each side or until browned and almost tender.

3 Layer witlof, fennel, zucchini, orange and beetroot on a platter or

shallow serving bowl. Season to taste. Sprinkle with fetta and drizzle

with orange dressing. Top with reserved fennel fronds.

TIP As you slice or shave the fennel, drop it into a bowl of iced water

to make it crisp.

Crunchy salt & pepper prawns

with sweet chilli syrup

Prep + cooking time: 45mins + standing. Serves 6.

30 medium green prawns

¾ cup (55g) panko breadcrumbs

1 tsp cracked black peppercorns

1½ tsp peri-peri seasoning

2 tsp sea salt flakes

2 eggwhites, beaten lightly

Vegetable oil, for deep-frying

1 fresh long red chilli, sliced thinly

2 tbsp fresh coriander leaves

1 green onion, sliced diagonally

Sweet chilli syrup

½ cup (110g) white sugar

½ cup (125ml) water

¼ cup (80g) sweet chilli sauce

4 ka’r lime leaves, torn

5g knob ginger, sliced thinly

2 fresh coriander roots and

stems, washed, sliced thinly

1 To make sweet chilli syrup, place all ingredients in a small saucepan

over medium heat and stir until sugar dissolves. Bring to the boil.

Reduce heat; simmer, uncovered, for 5mins or until sauce thickens

slightly. Remove from heat; stand 15mins. Discard lime leaves.

2 Shell and devein prawns, leaving tails intact.

3 Combine breadcrumbs, pepper, seasoning and salt in a small bowl.

Holding prawns by the tail, dip one at a time into eggwhite, then

coat in crumb mixture.

4 Fill a large saucepan or deep-fryer one-third full with oil; heat to

180 ̊C or until a cube of bread turns golden in 10secs. Deep-fry

prawns, in batches, for 1min or until cooked through and crisp.

Remove with a slotted spoon; drain on a paper towel.

5 Arrange prawns on platters, then top with chilli, coriander and

green onion. Serve sweet chilli syrup in dipping bowls on the side.

SERVE GENEROUS AMOUNTS

ON SHARED PLATTERS, AND

LET THE COLOURS AND

FLAVOURS DO THE REST.