Ben says: 'The great thing about Caribbian cooking is that it perfectly combines spiciness and sweetness'
Monday, 4 December 2006
Ingredients
Serves 2
DRESSING
1 Thai chilli pepper
1 red chilli pepper
120ml/4floz raw honey
120ml/4floz cider vinegar
120ml/4floz fresh lime juice
SALAD
1 red pepper, deseeded and cut into thin strips
1 green mango, peeled and cut into thin strips
1 cucumber, cut into thin strips
1tbsp/15ml grated fresh ginger
10 fresh mint leaves, cut into thin strips
2tbsp/30ml chopped fresh coriander leaves
4tbsp/60ml dried pineapple, to garnish
8 extra-large prawns, peeled and veins removed, poached and chilled (or you could use ready-cooked prawns)
Method
1 Remove and discard the seeds from the chillis. (Wash hands thoroughly after handling chillis).
2 In a food processor or blender, chop the chillis, then add the honey, vinegar and lime juice and process until smooth.
3 Set aside. Refrigerate unused amount for up to 1 month.
4 In a salad bowl, combine the red pepper, mango, cucumber, ginger, mint, coriander and onion and toss gently with 4tbsp/60ml of the dressing.
5 Arrange the salad on 2 plates and garnish with the pineapple. Arrange the prawns on top.
Recipe from Morgan Freeman And Friends Caribbean Cooking For A Cause (£20, Rodale). For more info, visit www.rodalebooks.co.uk.
Proceeds from the sale of this book go to the Grenada Relief Fund. Photo: Mitch Mandel/Rodale Images
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