Day 2: Brats and just a little bit more.

Brat on Ciabatta with Grilled Garlic Tomato Peppers

Simple is good. Cooking does not need to be complicated to be good, sometimes it's just a little extra that can make a simple meal special. Take the Brat for example.. it's pretty much a perfect example of the Sausage specimen, why mess with such a good thing, I cooked some up for my family the other night and thought... I really would like just something more with it.

When I was at the store I noticed they had in some ciabatta bread in the shape of long rolls... perfect... why get boring plain sugar loaded bread when I can have ciabatta! I quickly chopped up some veggies, threw them on with the brats. I didn't just serve my brat in my cold bun, in my head I'm thinking.. add flavor when you can, so I buttered it and threw it into the pan or on the grill.

Throw on some muenster cheese while its hot and top with the caramelized grilled peppers and garlic... it's a little more than just a Brat.

Next on my list of things to master... making my own sausage!

Ingredients

Good brats! (go with the best brat you have... we don't have a local butcher or delicatessen, but I have found Johnsonville has my favorite kind of pre-packaged brat)
About 2 cups of mixed peppers cubed or just sliced into bite size segments. (I had 2 jalpenos de-seeded, red capsicum(bell pepper) and orange capsicum (bell pepper) .. really just whatever is your favorite)
4 cloves fresh garlic smashed
1/4 cup cherry tomatoes
Salt
Pepper
1 tsp Worcestshire sauce
1 tsp Brown sugar
Olive Oil
Grated Muenster Cheese
Ciabatta rolls or whatever is your favorite roll.. get what fresh and looking good from the bakery.

Originally I have done this out on the grill..but on the day I took pictures it was raining so I had to bring it indoors to my pan so sorry my pics aren't entirely accurate. Concept is there and my method is done through grilling.

Combine all peppers, tomatoes and garlic, drizzle over some olive oil and salt and pepper.
If you have a bbq vegetable tray (one with no holes in it) then use that but if not I just created a aluminium foil bowl and placed all my oiled vegies. I find it best to put the garlic on the bottom under the peppers so it can really soften and caramelize.


If outside put in foil and let cook down.


Place on direct heat on the grill.

On the other side of your grill place your brats over direct heat. They are a funny thing to grill brats, they are so big that you want to make sure they are cooked all the way through without burning the outside. Thanks to my Bobby Flay education on direct and indirect cooking I think I have worked out how to get the job done without a black dog.

Start with your brats on direct heat, I like to get lightly scoured marks around, and then move them to indirect heat part of your BBQ . Cover and let them cook like this for about 7 minutes, turning half way through. This will cook them on the inside! break one open to check they are fully done.

Meanwhile stir your vegies around and make sure they are softening evenly. About half way through the brats cooking splash on your worcestshire sauce and sugar on your peppers and mix through, then let the "zing" cook out of the sauce and reduce down. You will get some great flavors!

Right at the end place your lightly buttered rolls face down on the grill to give them a nice flavor seal.
Remove all items from heat... place sausage on Bun, sprinkle with grated muenster cheese, and top with as many veggies as you want.
Whualla... you got yourself a gourmet looking Brat.

Brat on Ciabatta with Grilled Garlic Peppers

Pea Puree

I decided to try a pea puree after the big "Top Chef" debacle of who stole the pea puree.

 It made me think .. what is all the big deal with pea puree.

I am glad I was cheeky enough to try it because I think it was the show stopper of my luxury dinner menu.

Give it a try, even your pea haters might reconsider their attitudes to little ball of green.

(This can be made the day before and simply re-heat when ready to serve)


3 french shallots, finely chopped
1 garlic clove, finely chopped
2 slices Pancetta finely chopped (you can substitute a thickly sliced non smoked bacon in here)
135g (1 cup) frozen peas (YES FROZEN)
3 tablespoons chicken stock or water


Melt the butter in a saucepan over low heat. Cook the shallots, garlic and pancetta for 3 minutes, or until soft but not coloured. add the peas and stock. cook over high heat for 3 minutes, or until the liquid has evaporated.


Cool a little, then puree in a food processor until smooth. Season to taste. (I used an emulsifier... I LOVE that thing. puree and keep puree-ing until it is pretty much silky smooth)

Trio of Pastry Cups

~Caramelized Sweet Onion and Feta~You are guaranteed to find each person will at least love one of these three if not all of them. They are teeny enough that you can snack and munch and save room for the rest of the meal.

~Grilled Bacon Mushroom and Fresh Herbs

~Brie and Cranberry Salsa~

Puff Pastry Cups

4 sheets Puff Pastry Sheets(found in the frozen section of your supermarket)

Allow your Pastry to thaw to complete.


Pre-Heat Oven to 400 F.
Spray a mini- muffin tray with non-stick spray. Also do a large regular muffin tray if you would like larger cups.


Roll your pastry to thin it out into a square shape. Cut it into squares (one sheet cut into 9 squares for me). Place the square in the muffin cups. Press it into the bottom to help it to form and keep shape as it puffs up. Trim the edges of pastry off the top of the muffin top edging.


Place in oven and cook until just barely crispy. Do not cook fully as then they will over cook when you fill them. You just want to firm up the middle .


Pastries will Puff up and you might think they are not cup shape. Just get the back end of a knife or spoon and while baking gently press in the middle. Repeat again once the come out of the oven and are a little malleable.

 

Fillings

Brie and Cranberry Salsa (Salsa must be done 3 days before hand)


Ingredients:

1 packet of Craisens (dried cranberries will do)
2 cups Red Wine Vinegar
1 Cup Sugar
1 TBS chopped dried Rosemary
1 large Triangle of Brie.


Directions:


Combine Vinegar and Sugar in a re-sealable bowl. Stir and try to break down the sugar as much as you can. Add the rosemary.
Add Cranberries and mix, thoroughly coat them evenly.
Seal and refrigerate, when ready to place in cups drain it completely from the vinegarette, squeezing it out with a colander.

To Serve - Place as much brie as you can in your pastry cup without it overflowing. Bake in 400 Degree oven until Cheese is fully melted and bubbling slightly.

Remove and top with cranberries.


Grilled Bacon Mushroom and Fresh Herbs


Ingredients
4 cups Button mushrooms medium finely chopped
5 slices Meaty Bacon (chopped to same size as mushrooms)
2 TBS Worcestershire sauce
olive oil
2 sprigs fresh oregano
2 sprigs fresh thyme
1 tsp fresh parsley chopped
1 tsp beef Bullion
3 garlic cloves smashed
salt to taste


Directions:


Get the leaves off your sprigs of herbs and finely chop them all together. Place aside.
Cut your bacon into good sized pieces. I like to know I'm really eating bacon when I take a spoonful of this toss.
With aluminium foil create a tray with good sized sides. (Give it enough room so you can bring the sides into the middle to form a mini lid).- If cooking indoors and not on a grill simply place the foil on a cookie sheet and cook on a high temperature in your oven.
Spray the foil with non stick spray.


Put the bacon and mushrooms on the foil. Drizzle with olive oil. Sprinkle on the herbs and beef bullion powder and salt on mixture.... roll up your sleeves and toss it through with your hands.


Nestle the smashed garlic cloves on the bottom under the mushroom mixture.


When ready place it on your grill and fold the edges of the foil inwards to keep some of the steam in. Let it sit on there without stirring for about 15-20 minutes.

When vegetables are starting to soften, drizzle on your Worcestershire sauce. With a spoon start mix/stir the vegetables and let them sit again, open the foil and continue to stir and then mix your toss until are completely cooked through.


Remove from grill and spoon into your pastry cups.


Caramelized Sweet Onion and Feta


Ingredients:


2 Large red Onions (Finely Chopped)
1/2 cup TBS Butter
Salt to Taste
1 cup chopped Feta Cheese.
1 TBS Balsamic Vinegar
1/2 Cup Heavy Cream
2 eggs


Directions:


Heat pan to medium. Melt 1/2 butter in the pan and add the onion. Cook it on medium low heat. As onions cook keep adding parts of the butter to keep it moist. They will cook for approx. 20-30 minutes. At the end when the onions have darkened without burning add the balsamic vinegar.


Whisk egg and cream together, adding salt for seasoning.


Place a small amount of onion in the bottom of your pastry cup. Top with some Feta then pour in the egg cream mixture. Place in oven and cooked until set. (egg should be softly cooked through like a quiche)



Chicken and Shitake Mushroom Lettuce Wraps

My Handy dandy sister in law Camille hooked my up with this great recipe. If you are a fan of the P.F. Chang lettuce wraps then this is the post for you. The smokey flavor of the mushrooms, the slight crunch of the water chestnuts, the coolness of the lettuce, it all works together perfectly for a really tasty Asian inspired meal. Thank you Camille!

Cooking Sauce:

1 TBSP hoisin sauce

1 TBSP soy sauce
1 TBSP red wine vinegar
2 TBSP Oyster sauce
2 TBSP water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch (cornflour)
Iceberg lettuce leaves, or any preferred lettuce leaves (keep in mind you need a good head of lettuce since you need an intact leaf to hold the chicken mixture)

Remaining Ingredients
8 shitake mushrooms minced (you can use dried you just have to soak them with boiling water for 30 minutes and remove the woody stems before use)

1 tspn cornstarch

2 tspn red wine vinegar

2 tspn soy sauce

2 tspn water

salt and pepper

1 1/2 pounds boneless, skinless chicken (approx 680 grams)

5 TBSP fresh ginger, minced

2 cloves garlic, minced

2 green onions, minced

2 small dried chilies (optional.. I did not use them this time)

1x8oz can bamboo shoots, minced

1x8oz can water chestnuts, minced

1 package cellophane Chinese rice noodles, prepared according to package

Directions

Make sure all your ingredients are prepared and ready for use. The key to Asian cooking is having it all prepped because it cooks so fast.

Mix all ingredients for cooking sauce in bowl, and set aside.

In a medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken.  Stir to coat chicken thoroughly.  Stir in 1 tspn oil and let sit 15 minutes to marinate. 

Heat wok or large skillet over medium high heat.  Ad 3 tbsp oil, then add the chicken and stir fry for about 3-4 minutes (until cooked). Set aside.

Add 2 tbsp oil to pan.  Ad ginger, garlic, chilies (if you are using them), and onion; stir fry about a minute or so.

Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

Return chicken to pan.  Add mixed cooking sauce to pan.  Cook until thickened and hot.

Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them.  Then pour chicken mixture on top of the noodles.

Spoon into lettuce leaf and roll. 

I served mine with Coconut Jasmine Rice.

Grilled Mushroom, Potato and Bacon Hot Toss

A great and extremely flavorful side to your BBQ dishes. Easily place it on the side of your grill while your main dish is cooking.

Ingredients

1 tub Button mushrooms chopped to preferred size (about 1 inch cubed - see picture)

2 TBS Worcestershire sauce

olive oil

2 medium potatoes

2 sprigs fresh oregano

2 sprigs fresh thyme

1 tsp fresh parsley chopped

1 tsp beef Bullion

3 garlic cloves smashed

 salt to taste

Directions

Get the leaves off your sprigs of herbs and finely chop them all together. Place aside.

Cut potatoes so they are smaller than your mushrooms, they take longer to cook so you want them to all be done at the same time and not have mooshy mushrooms.

Cut your bacon into good sized pieces. I like to know I'm really eating bacon when I take a spoonful of this toss.

With aluminium foil create a tray with good sized sides. (Give it enough room so you can bring the sides into the middle to form a mini lid).

Spray the foil with non stick spray.

Put the potatoes, bacon and mushrooms on the foil. Drizzle with olive oil. Sprinkle on the herbs and beef bullion powder and salt on mixture.... roll up your sleeves and toss it through with your hands.

Nestle the garlic cloves on the bottom under the mushroom mixture.

When ready place it on your grill and fold the edges of the foil inwards to keep some of the steam in. Let it sit on there without stirring for about 15-20 minutes.

Vegetables should be starting to soften, Drizzle on your Worcestershire sauce over the top. With a spoon start mix/stir the vegetables and let them sit again, open the foil and continue to stir and then mix your toss until the potatoes are completely cooked through. 

Remove from grill and plate as you desire.!

Cinnamon Butter

I was on a quest to remake the cinnamon butter from Texas Roadhouse to go with my sunday dinner rolls.

After much perusing different recipes online I came across this one that I changed slightly. While most rip-offs consisted of just butter, honey and cinnamon this one had the textural difference I was looking for. Try it and feel free to let me know what you would or wouldn't change.

Ingredients

1 cup unsalted butter (2 sticks) VERY softened.

1/3 Cup sweetened condensed milk - chilled in the fridge

1 tsp Corn syrup (Karo syrup)

1 tsp cinnamon to taste

Directions

In a mixer or with a hand mixer whip the softened butter until smooth and creamy. Add in remaining ingredients one by one. Whip mixture on high speed scraping down sides until it is all incorporated.

Refridgerate until ready to use. Remove to allow it to soften approx an hour before you need it.. dependant upon the temperature in your kitchen. The texture of this butter with teh condensed milk does allow it to spread even when chilled, however for the best creamy and smooth texas roadhouse effect allow it to soften before use.

Serve with fresh hot rolls.

 

Pine Nut Cheese Crisps

These tasty crisps were the perfect addition to my salad. Either crumble them on top or let them sit elegantly on some crisp romaine. Super tasty, easy and they look like you are a magician in the kitchen.

Based on Food Network Magazine Recipe

Ingredients
1 1/2 cups Parmesan Reggiano cheese grated
3 tbsp chopped fresh sage leaves
4 tbsp chopped pine nuts

Pre-heat oven to 425 F.  Place parchment paper on a cookie tray. Mix pine nuts and sage together.  Place 9 tablespoon-size mounds of cheese on cookie sheet.  sprinkle each mound with pinenut sage mixture. Bake at 425 until teh cheese is golden and the edges are slightly crisp. approx 8-10 minutes.  Allow them to cool slightly so you can touch them.  Remove each crisp with a thin spatula and carefully wrap them around a rolling pin handle to give them a curve shape. Allow them to cool completely.
Repeat until mixture is done.

Sausage and Herb stuffed Mushrooms

Based on a recipe by Tyler Florence

The stuffing of in these mushrooms is SO tasty you could almost serve it by itself!

Ingredients

8 large green olives, pitted

1/4 cup pine nuts lightly toasted
2 handfuls fresh flat-leaf parsley
2 garlic cloves
1 pound Italian sausage, removed from casing
3/4 cup freshly grated Pecorino Romano
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1 cup fresh bread crumbs, dried out
24 large white mushrooms, stems removed

Directions
Preheat oven to 400 degrees F.
To make the stuffing, put the olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper.

Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.

Crab Stuffed Mushrooms

Ingredients
1 cup crab meat
1/2 cup cream cheese softened
1/2 cup italian parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons grated parmesan cheese
Approx.15 mushroom caps (small/medium sized white)
3/4 cup fresh breadcrumbs
2 tbsp grated parmesan
nonstick cooking spray
1/4 tsp garlic powder
1/2 tsp salt
pinch pepper

Directions
I recommend making the cream cheese mixture a day ahead. It lets all the flavors incorporate well.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan.  Season with salt, garlic salt and pepper - season it to taste.
Preheat the oven to 375 degrees F.
combine breadcrumbs and 2 tbsp parmesan in a bowl.
Stuff the mushroom caps with teh mixture and top with bread crumbs.  Drizzle the tops with olive oil.  Place them either on a cookie sheet or in a glass casserole dish. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and the tops crispy.
Serve hot!

Perfect Glazed Baby Carrots

Based on Recipe by Anne Burrell
Makes 4-6 Servings

Ingredients
Salt
1 bag (approx 1 pound) baby carrots
4 tbsp butter
3 tbsp brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs of thyme
pinch pepper

Directions
Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water, when they are cooked but still have a slight crunch left, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off (if they had any on). Reserve.

To a large skillet add teh butter, sugar, lemon juice, garlic, thyme, pepper and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems blended together, remove teh garlic and add the carrots, stir until they are coated. Allow it to cook for another 5 minutes on medium low. The carrots should be completely coated and hot!

Avocado Pico De Gallo

Either serve this as a side to your Mexican meals, with tortilla chips or simply top your salad with it to create a tasty and healthy addition to your meal.

Ingredients

1 cup diced tomato
1/2 cup diced white onion
2 tbsp minced jalapeno (remember the membrane and seeds will determine the heat)
2 tbsp fresh cilantro
1 tbsp lime juice
2 ripe avocados peeled, pitted, and diced

Stir to combine the first 5 ingredients in a medium bowl to blend. Carefully fold in avocado and season to taste with salt.

Perfect Mashed Potatoes

Mashed potatoes are a basic must know in my house. With so many long winter months it is the perfect comfort accompaniment to those winter meals.

Every one has their own idea of what the perfect consistancy of mashed potatoes is... sloppy... firm and chunky.. I say.. do whatever you like.. as long as the flavor is good. Here is a basic recipe to work from.

Ingredients
6 Small Potatoes or 4 large - peeled and cubed evenly into medium sized pieces
(keep all your pieces the same size so they cook through at the same time)
1/4 cup butter cubed into little pieces
1/4 cup milk
1/4 cup heavy whipping cream
1/2 cup grated cheese

Mix milk and cream together. Bring a large pot of water to boil. Add potatoes and cook until tender all the way through.
Drain in a colander. Add the potatoes to a large bowl you can mix in. While potatoes are still hot mix in the butter pieces. Add about a tablespoon of your milk mixture and then with electric mixer start mashing potatoes. Gradually add in more of the milk/cream until reaching the consistency you desire. Every batch is different so feel free to add more or less milk. Mix in cheese while it is still warm enough to melt through and then taste and add salt as needed.
Serve steaming hot !!!!

Sour Cream-Horseradish Mashed Potatoes

Based on recipe by Bon Appetit Nov 2006


Ingredients

2 pounds potatoes (I usually estimate 1 potato per person)
1/4 cup (1/2 stick) salted butter
1 cup sour cream
1/4 cup chopped chives
1/4 cup prepared horseradish
salt to season

Directions

Follow Perfet Mashed Potatoes recipe but do not add milk and cream from original recipe instead --- Whisk 1 cup sour cream, 1/3 cup chopped chives, and 1/4 cup prepared horseradish in medium bowl. Fold sour cream mixture into potatoes. Season with salt.

5 minute Creamy Bean Dip

Recipe from Linda Hughes

This is my husband and childrens favorite bean dip. It takes 5 minute to make and only has 2 ingredients (well 3 if you want a garnish). Use this as an appetizer for any occasion or use it as a fun way to serve your children chili.

Ingredients

2 regular cans chili (the original recipe calls for chili with no beans but I personally like the added texture of beans)

1 80z package of cream cheese softened.

Directions

In a medium size bowl mix cream cheese through chili. Place in the microwave and heat until hot all the way through. I like to do it one minute at a time and stir in between to make sure it's evenly heated.

Serve hot. With tortilla chips. I like to use scoops, you can pre-scoop them if you like or give it to you kids in scoops. Or just serve it the good old fashioned way with a bowl of chips and a big bowl of the dip. For a bit of colour garnish with small pieces of cilantro.

Fresh Salsa

This is my favorite salsa EVER. I like it chunky, and I guess if you are not a fan of that you could always put it in the food processor for a little bit, everyone has their little salsa preferences. It makes alot but watch out because you will snack on this until it's gone!

6 lbs Canned tomatoes (or fresh blanched - I love the big tin you can get from costco the quality is great - but hey use whatever you can get)
1 large white onion -chopped
4-6 jalepenos (Depending on heat of peppers and size)
1/2 bunch cilantro (coriander) - chopped
1 1/2 TBSP minced/finely chopped garlic
2 Lemons
3 tsp oregano (dried)
parsley (dried/flakes)

2 TBSP salt

Drain Tomatoes - set aside liquid in a bowl for later. Roughly chop the tomatoes so they are not whole but mouthful size chunks.
Place in a bowl.
Add onion cilantro, garlic, lemon juice. Mix together. Finely chop Jalapenos with seeds and veins removed (keep the seeds in case you decide after tasting it needs some heat) add one at a time tasting after each to get it to the desired heat and flavor. If it's too hot just add some more tomatoe juices back in. Letting it sit overnight in teh fridge will change the spice temperature. My last batch I only put in 1 pepper because it was hot and then the next day it had all but dissapeared. Sprinkle oregano on top and then sprinkle parsley over the top until it is covered evenly in flakes. Add enough juice to the consistency you like.. I like chunky, but my husband likes his runny... so you can even put it in the food processor if you prefer. Cover and let sit in fridge over night. When ready to eat mix all the parsley throughout the salsa.

Serve with Tortilla chips. (Corn chips)

Olive-Tomato Relish

Ingredients
2 tbsp white wine vinegar
2 tsp olive oil
half a pack dry italian seasoning mix
1 cup chopped tomato
1/4 cup chopped pitted kalamata olives

In a small bowl stir together white wine, olive oil, seasoning mix. whisk, add in remaining ingredients and refridgerate and chill.
Makes about 1-1/3 cups.

Garlic-Smashed Potatoes

Recipe Courtesy of Bon Appetit Magazine
February 2009

The Garlic is infused into the potatoes while they are boiling... mmmm... then add your cream butter and chives... YUM

6 Servings





Ingredients
1 3/4 pounds small unpeeled Yukon Gold potatoes (about 16), scrubbed
6 large garlic cloves, peeled
1 tablespoon extra-virgin olive oil
2 tablespoons (1/4 stick) butter
1/2 cup sour cream
3 tablespoons chopped fresh chives

Preparation

Generously butter glass pie dish. Cook potatoes and garlic in medium pot of boiling salted water until potatoes are tender, about 15 minutes. Drain; let stand 5 minutes. Discard garlic. Arrange potatoes close together in prepared dish. Using wooden spoon, smash potatoes coarsely until they split open. Drizzle with oil; dot with butter. Sprinkle with salt and pepper.
Preheat broiler. Broil potatoes until crisp and golden, watching closely to avoid burning, 8 to 10 minutes. Top with dollops of sour cream; sprinkle with chives.

Cafe Rio Tomatillo Ranch Dressing

Adapted from a recipe by Kalyns Kitchen

Café Rio Dressing
1 buttermilk ranch dressing packet (make with 3/4 recommended butter milk and 1/2 recommended milk and substitute amounts with sour cream instead)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 Char roasted Jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Herb Aioli

Can you believe how easy and simple this is to make?

Ingredients

1 cup Mayonaise
2 tsp Finely Crushed Garlic
1/2 tsp chopped Fresh Thyme
1/2 tsp chopped fresh Oregano
3 tbsp freshly squeezed lemon juice

Directions
Combine all ingredients in a food processor, when totally mixed allow it to sit in fridge for at least 30 minutes before using.

Cucumber Relish

I love this sauce to dip anything in. It keeps extremely well in the fridge and afterwards I spoon it over some lettuce, coriander and chicken to create a light scrumptious asian salad.

Ingredients

1 cup coconut vinegar or white vinegar

1 cup white sugar

1 good splash of fish sauce

1 large cucumber

4 small red chilis, deseeded and finely chopped

1/2 of roasted, unsalted peanuts crushed or finely chopped. (you will probably have to buy unsalted peanuts and roast and crush them yourself)

1/3 cup chopped coriander (cilantro), including stems

Combine the vinegar, sugar and salt in a small saucepan over medium heat. Bring to boil, stirring occasionally, cook for one minute at a gentle boil. Remove from heat and cool to room temperature.

While sauce is cooling. Peel and slice cucumber in half lengthways. get a small spoon and scoop out the seeds. Slice very thinly so that you get "moon shaped" cucumber slices.

Place the cucumber, chilis, peanuts and coriander in bowl. Pour over cooled dressing and toss gently.

Place in fridge and chill until use.