The_AustralianWomensWeeklyFood-Issue23_2017

Endless Summer Sides

42 AWW FOOD • ISSUE TWENTY THREE

3

PHOTOGRAPHERWILLIAM MEPPEMSTYLISTVIVIEN WALSHPHOTOCHEFKIRSTEN JENKINS

1 OREGANO VINAIGRETTE

PREP TIME 5 MINUTES MAKES ½ CUP (125ML)

Place ⅓ cup (80ml) olive oil, 2 tablespoons red wine

vinegar, 1 clove crushed garlic and 1 tablespoon finely

chopped fresh oregano in a screw−top jar; shake well.

Season to taste.

SERVING SUGGESTION

Serve with grilled haloumi, goat’s cheese or a Greek salad.

2 LIME DRESSING

PREP TIME 10 MINUTES MAKES ¾ CUP (180ML)

Blend 1 tablespoon coarsely chopped fresh coriander

root and stem, 5 cloves coarsely chopped garlic,

1 teaspoon black peppercorns, ½ cup (125ml) lime juice,

1 tablespoon fish sauce, 1 tablespoon grated palm sugar

and two 10cm stalks coarsely chopped fresh lemon grass

until chopped finely. Season to taste.

SERVING SUGGESTION

Serve with seafood, chicken, beef, lamb or pork.

It also goes well with Asian−style salads.

3 SWEETCHILLIDRESSING

PREP TIME 5 MINUTES MAKES ¾ CUP (180ML)

Combine ½ cup (125ml) sweet chilli sauce, ¼ cup

(60ml) rice wine, 1 tablespoon soy sauce, 2 cloves

crushed garlic, 1cm piece finely grated fresh ginger

and 2 tablespoons finely chopped fresh coriander

inasmallbowl.Seasontotaste.

SERVING SUGGESTION

Serve with beef and pork ribs.

Add sizzle to yoursummer saladswith

these easy−to−prepare taste sensations

Simple salad

1

2