Catering by MissChu

We had Mother's 90th birthday catered by MissChu from East Sydney.
All the dishes were fantastic!

Here's a selection from the do

Glasses waiting for the crowd

Beautiful rice paper rolls

seared salmon with green papaya salad wrapped in betel leaf

MissChu

http://www.misschu.com.au/

Salad Dressings

It has been said that it's too difficult to make salad dressings. I don't think so.

Of course there are 1000s of dressings just as there are 1000s of salads!

Basic Vinaigrette
Use Olive Oil or Extra Virgin
White wine vinegar
In the ratio of 3:1 to start, to your taste later.
Salt and pepper to taste

Variations
Now the world unfolds...
Try lemon juice instead of vinegar
• Add (just) a splash of balsamic vinegar, don't use more than 20%
• Garlic, chili, fresh herbs
• Mustard, Dijon or seeded


- -
Other dressings
Thai Noodle salad dressing - very zingy
For the salad use cooked rice noodles, shallots or green onions, mini tomatoes, bean shoots, coriander and mint to taste.
Add shelled cooked prawns or BBQ chicken pieces for a non-vegetarian alternative.
Adjust the dressing with the lime, sugar and sesame oil.

The dressing consists of
1 tbsp vegetable oil [olive is the wrong flavour]
2 tbsp rice vinegar
2 tbsp fish sauce
Squeeze of lime juice
1 small red chilli finely chopped
2 tsp palm or white sugar, or to taste
Sesame oil to taste

Garlic Prawns

The key to this recipe is the little cast iron pots that the prawns are cooked and served in. It just doesn't seem right without them

Ingredients
o.5 kg green prawns, shelled and de-veined
two cups olive oil
4 cloves garlic roughly chopped
2 chillies coarsely chopped
fresh crusty bread

Method
Prepare the prawns, garlic and chilli
In the cast iron pots heat enough of the olive oil to cook the prawns but not too much that they'll boil over when you throw the prawns in!
Bring the oil to just below smoking and put one server of prawns into the hot oil.
Careful - they boil immediately!!
Let them cook for a minute, two at the most and add the garlic and chilli.
Don't let the garlic burn!

While still boiling and with suitable safety gear [apron and heatproof pot-holders], move the cast iron pot containing the prawns to the table.
Eat them with the bread - don't forget the oil and garlic