Growing up I disliked 4 things: peppers, pineapple, pork, and prawns. Maybe I just had a thing against foods that started with ‘P’??
Up until a few years ago, I had only been exposed to those frozen prawn rings, you know the ones with the cocktail sauce? They seemed to make an appearance every Christmas and I just assumed that all prawns tasted like that. Boy was I wrong. Spot prawns are in a completely different league and are nothing like the watery prawns of my childhood. They have a wonderful firm texture and a delicate sweetness. It’s safe to say that I have been converted.
To help kick off the holiday season I thought I’d share this festively coloured beet “risotto”. This isn’t a traditional risotto, since it’s made with barley instead of arborio rice, but the result is a deliciously creamy dish with roasted beets and tangy goat cheese. The barley adds a wonderful nuttiness and it’s almost impossible to overcook, so no need to worry about a mushy risotto!
One of my favourite summer meals is this Asian noodle salad. Packed full of crunchy vegetables and refreshing herbs this salad is sure to be a crowd favourite. It pairs perfectly with grilled meat or seafood and makes a great potluck dish.
One tip when making any cold salad is to add some of the dressing to the noodles while they are still warm. As the noodles cool down they will absorb the dressing rather than just coating the outside. This trick also works for making potato or quinoa salads.