COOKING CLUB JUNE 2010-HERBS

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

Method

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.