31 May 2010


Okay, the theme for this month's cooking club meet, is HERBS. I am on starters/entree this time around and I am excited (great theme, CookN!)
Going on the success of my 'invention' last time, I am going to try it again. Notably, the ingredients are much simpler, the recipe- based on classic salad/dressing combinations so I am hoping to get a good result. The 'invention' this time, will come in the form of a jelly. Haven't quite decided-either lemon balm and apple or red grapefruit and kaffir? And when I say jelly, I mean firm cubes, not a wobbly, runny type. I'm hoping to add a different textural dimension. Watch this space. In the meantime this is the salad recipe:

Lobster, Pink Grapefruit and Mixed Herb salad

Ingredients (serves 4)

2 ruby red grapefruit, peeled, cut into segments

2 purple Asian shallots, very thinly sliced

1/2 cup round mint leaves

1/2 cup Vietnamese mint leaves

1/2 cup coriander leaves

1/2 cup Thai basil leaves

2 cooked lobster tails, shelled, cut into medallions

Vietnamese dressing

2 stalks lemongrass, white part only, finely chopped

1 garlic clove, crushed

2 tbs fresh ruby red grapefruit juice

2 tbs sweet chilli sauce

1 tbs brown sugar

1 tbs fish sauce

1/2 tsp sesame oil


To make the dressing, combine the lemongrass, garlic, grapefruit juice, sweet chilli sauce, sugar, fish sauce and sesame oil in a small bowl.

Combine the grapefruit, shallot, mints, coriander and basil in a large bowl. Drizzle with a little of the dressing and gently toss to combine. Place evenly among serving plates. Top with the lobster and drizzle with remaining dressing to serve.


  1. 'Herbs' is what's GOOD for you!

  2. so Blase-you don't think what I have in the recipe is good for you? Or did you mean something else?