Featured Recipe
Tomato Panzanella Salad with Mahi Mahi and Herb Cream
20 MINS
serves 4
Tomato Panzanella Salad
- Mixed tomatoes
- Roasted red capsicum
- Dried chunks of day-old bread – ends and scrap bits (roasted with olive oil & thyme)
- Capers
- Sliced Shallot/ onion
- Soft green herbs
- Mainland Parmesan Shredded
- Sherry Vinaigrette
You will need:
1.
Combine all ingredients and dress early to ensure that the dressing is soaked up by the bread (to soften but not to make it soggy)
Herb cream
- 1 shallot or onion diced
- 1 bunch of watercress or fresh green herb of your choice
- 250ml white wine
- 500ml Anchor Lite Cooking Cream
You will need:
1.
Saute shallots and stalks from the watercress/ herbs
2.
Add White wine and reduce to 50ml, strain out stalks and keep wine reduction
3.
Add wine reduction to cream to a pan and reduce by half
4.
Add watercress or herb leaves and puree until smooth - season
5.
Serve salad and herb cream sauce with pan-fried Mahi Mahi fillets or fresh seafood of your choice