Name: Chilled vichyssoise with vermouth and langoustines
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Starters & Light meals
Ingredients: medium potatoes, peeled and chopped 5,large leek, rinsed and chopped 1,A large sprig thyme ,white wine 1cup,vegetable stock 2cups,pouring cream ½cup,vermouth 2t,Sea salt and freshly ground black pepper ,Ground nutmeg, to taste ,langoustines 12,Lemon juice, for drizzling ,Olive oil, for drizzling ,Vegetable sprouts or watercress, to garnish

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Gado-gado

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

200 g French beans
4 carrots, sliced
100 g mangetout
200 g peas
150 g baby corn
½ white cabbage, finely chopped
4 hard-boiled eggs, quartered
4 x 120 g packets mung-bean sprouts
200 g roasted peanuts, for sprinkling

For the satay sauce

2 cloves garlic, chopped
1 chilli, chopped
½ t shrimp paste
1 T oil
1 x 400 ml can coconut cream
½ cup crunchy peanut butter
5 T ketjap manis or thick sweet soy sauce
1 t sambal oelek or chilli paste
50 g roasted peanuts

Method

To make the satay sauce: Fry the garlic, chilli, and shrimp paste in oil. Add the coconut cream, peanut butter, ketjap manis or soy sauce, sambal oelek or chilli paste and roasted peanuts.

Heat through, but do not boil.

To serve:Blanch the beans, carrot, mangetout, peas and corn. Layer the vegetables in a serving dish, starting with the cabbage.

Top with the egg and mung-bean sprouts then drizzle over a little of the satay sauce. Sprinkle over the peanuts. Serve the remaining sauce separately.

TASTE's take
Gado-gado is an Indonesian dish of salad ingredients combined with a dressing or sauce. Gado-gado means 'mix mix', as it simply contains a whole bunch of ingredients mixed together. Sometimes it is served on a bed of yellow rice.

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Ingredients

Method