Wednesday, June 20, 2007

Dinner Wednesday 20 June - Prawn Parcels and a gorgeous salad

A stock photo, but not far from the truth...

In the evening we had some little prawn and mango banana leaf parcels that Lisa had picked up in Asda. They were fine, but the real star of the evening was a pear, Gorgonzola and caramelised walnut salad that Lisa made. It was adapted from Antony's Worral-Thompson's recipe on the BBC food website and was delicious - tangy & bitter leaves contrasted with the creamy, salty cheese and crunchy sweet walnuts - I could have eaten the whole thing!

Here is the original recipe:

Salad of bitter leaves with candied walnuts, gorgonzola and pear
115g/4oz granulated sugar
120ml/4fl oz orange juice
115g/4oz walnut halves
2.5g/½ tsp salt
2.5g/½ tsp cayenne pepper
2 tbsp walnut oil
2 tbsp extra virgin olive oil
2 tsp dijon mustard
2 tbsp white wine vinegar
1 radicchio, split into separate leaves
55g/2oz wild rocket
2 heads chicory, split into separate leaves
2 conference pears
175g/6oz gorgonzola

1. Place the sugar and the orange juice in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and keep boiling until the syrup has reached a golden brown colour. Take off the heat and stir in the walnuts, salt and cayenne. Place the walnuts onto a non-stick baking sheet using two warm wet spoons to prevent sticking. Allow to cool completely.
2. In a small bowl whisk together the walnut oil, olive oil, mustard and vinegar. Season with salt and pepper.
3. In a large bowl toss together the rocket, radicchio and chicory with most of the dressing, reserving 2 tbsp.
4. Cut the pears into quarters, core, cut into thin slices and toss with the remaining dressing.
5. Arrange the salad leaves on a large serving dish, scatter over the pears and walnuts and crumble over the gorgonzola. Serve immediately.

AWT Recipe

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