, Ota & Heart of Palm Salad){kind=link}
Delicious prawns from the farm tossed in coconut cream based dressing served atop Pacific heart of palm.
Ingredients for Salad:
- 60 g ( ¾ cup) Heart of Palm, diagonally sliced 2-3mm;
- ½ cup Ota (fern shoots), large tops blanched in salted water and cooled;
- 6 river Ura (prawns), tails shelled and cleaned except for the tail end;
- 2 tbsp Lime & Coriander Aioli.
Ingredients for Lime & Coriander Aioli dressing :
- 1 cup coriander, leaves and young stems;
- 2 eggs;
- 1 tsp Dijon mustard;
- 2 tbsp honey;
- 2 tsp garlic, minced;
- 2 ½-3 cups vegetable oil;
- 1 tbsp hot water;
- 2 limes, juice of
- 2 good heavy dashes of fish sauce.
Makes 1 portion
Lime & Coriander Aioli
- Put the first 5 ingredients in a blender.
- Slowly add the vegetable oil and whiz until you have a very thick sauce.
- Add the hot water and whiz to stabilise.
- Finally add the lime juice and fish sauce.
- Taste, and adjust your recipe to achieve a good balance of sweet, sour and creamy with a hint of saltiness.
(Keeps for at least a week in the fridge).
- Mix and mound the sliced hearts of palm and ota in a wide-rimmed shallow bowl or plate.
- Attractively place the prawns over the salad and drizzle with Lime & Coriander Aioli.
- To serve, garnish with a slice of Heart of Palm and a perfect fern shoot sprig
Contemporary Island Cuisine
Kana Vinaka
Kana vinaka means ‘thank you for the food’ in Fijian, and is the title of Colin’s book about contemporary Fijian cuisine. Throughout his forty years teaching and consulting in the islands, Colin has always promoted the use of fresh, local produce and the development of a more contemporary style of cuisine using the outstanding local produce.
And this is the main focus of Colin’s 102-recipe cookbook which shows practical and tasty ways to use local sustainable produce rather than imported products.
