Mark Jensen of Red Lantern put aside two other career paths to pursue his passion for cooking.
At 27, Mark Jensen abandoned a promising hairdressing career and an education degree to become a kitchen hand at a Byron Bay eatery. To an outsider it was a counter-intuitive move, but the Brisbane-born Jensen had a game plan. "I wanted to be a fourth-year apprentice running my own restaurant." Read more: http://www.smh.com.au/lifestyle/i-cook--20130923-2u91u.html#ixzz2gXR69U9g Spanner crab and pomelo salad 1/2 pomelo or 1 ruby grapefruit 1 handful Vietnamese mint, coarsely chopped 1 handful mint leaves, coarsely chopped 1 handful perilla leaves, coarsely chopped (optional) 4 sprigs dill, coarsely chopped 2 eschalots, finely sliced 2 large red chillies, deseeded and finely sliced 6 small heirloom tomatoes, halved 200g cooked spanner crabmeat (available at quality fishmongers) 3 tbsp fried shallots (available at Asian food stores) 1 tbsp minced fried garlic 2 tbsp peanuts, coarsely chopped Sweet fish sauce dressing 3 tbsp fish sauce 3 tbsp rice wine vinegar 3 tbsp water 2 tsp caster sugar 2 tsp pickled chilli Juice of 1 lime Serves 4 For salad, peel and segment pomelo or grapefruit, removing all the white pith, then tear segments into pieces and place in a bowl. Add remaining salad ingredients except fried shallots, garlic and peanuts and toss gently to combine. Spoon salad onto a serving platter. Combine dressing ingredients in a bowl and whisk well with a fork. Drizzle dressing over salad and top with fried shallots, garlic and peanuts. Chicken skewers with beancurd, lemongrass and garlic 100g preserved beancurd 1 tbsp lime juice 1 tbsp sugar 1 clove garlic, finely chopped 1 tbsp chopped lemongrass 1 tbsp chopped coriander
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