This week we are cooking – without turning on any kind of stove. What is more, you can prepare this dish, wow your friends, curb the calories, and not break your budget. In short, the Mr Darcy of Salads – just perfect. The man in the kitchen to prepare this delectable Crispy Asian salad with spicy cheese and a cucumber consommé is multi-award winning chef, Johann Ludick of Under the Cherry Blossom. Start to finish, it will take less than an hour to prepare. Here are your three steps: Crispy Asian salad with spicy cheese and a cucumber consommé
Ingredients:
4 x salad spring onions
2 x spring onion
2 x bunch bok choi (Chinese cabbage)
2 x radish
2 x beetroot cooked and pickled
3-4 sliced cucumber ribbons
2.5 ml pepper
2.5 ml salt
15 ml olive oil
15 ml soy sauce
Method:
Slice all vegetables thinly and place the salad spring onion in ice water.
Slice cucumber with a peeler to get long ribbons.
Toss all vegetables in soy sauce, olive oil, salt and pepper
For the spicy cheese:
125 g chilli & paprika camembert cheese
125 g brie chees
5 ml paprika
1 x chilli
Remove the rind from the cheese and place cheese in a blender. Add the chopped chilli (seeds removed) and the paprika. Blend till smooth.
For the cucumber consommé:
500 g cucumber
2.5 ml salt
2.5 ml pepper
2.5 ml paprika
Grate the cucumber and add all the spices. Place in a muslin cloth over a container. Let it drip until all liquid is clear in the container.
Spoon the vegetables into deep serving plates. Add a spoonful of spicy cheese. Then gently pour the cucumber consommé onto the plate.
Garnish with edible flowers and water apple (if available)
