Saturday, November 22, 2008

Prawn and mango salad with maple creme fraiche

Hello everyone, every Saturday morning I listen to Simon Marnie's program on ABC radio while I'm doing my weekend chores. My favourite segment is when he has three providores talking about the best meat, seafood and fruit and vegetables that are in season. Then a chef comes up with a three course meal using the ingredients suggested. They are all great recipes that are given, but as dessert is always based on the fruit that is listed, there is never a chocolate dessert, and in my view if there's no chocolate then it's not a proper dessert. So in desperation this morning I sent Simon a text pointing out this omission and guess what? Today's chef came up with a gorgeous sounding Black Forest confection using cherries AND chocolate. Now, that's a real dessert!

This week's recipe is not dessert, but a sensational prawn and mango salad that is perfect for hot Summer nights (I am pretending that we are experiencing fabulous Summer weather and hoping that eventually it will come good). It takes no time to whip up this one. It is the November recipe from the 2006 delicious calendar which had some really good recipes.

Have a great week. Love from Jane xxx

Prawn and mango salad with maple creme fraiche

Serves four

What you need:

  • 50ml olive oil
  • Grated rind and juice of 2 limes
  • 1 tablespoon maple syrup
  • 1/2 long red chilli, seeded, finely chopped
  • 100ml creme fraiche (you can buy this most places now) or sour cream
  • 4 cups baby salad leaves
  • 1 mango, peeled and thinly sliced
  • 500g cooked prawns, peeled and with tails intact

What you do:
  1. For the dressing, whisk together the oil with 2 tablespoons lime juice, then season with salt and pepper.
  2. For the maple creme fraiche, in a small bowl whisk together the remaining lime juice and rind, maple syrup, chopped chilli and creme fraiche/sour cream.
  3. Toss the salad leaves with the dressing and divide among four bowls.
  4. Top with mango slices and prawns and serve with a dollop of the maple creme fraiche.