Lime and Chilli Dressing
Use to dress noodle salads, Asian coleslaw, green papaya or calamari salad. Spoon over beef carpaccio for an Asian version or use as a dipping sauce for salt and pepper squid, dumplings, skewered barbecued prawns and seared tuna steaks.
¼ cup lime juice
3 tablespoons fish sauce
1 tablespoon grated palm sugar
1 clove garlic, finely chopped
1 red chilli, seeds removed, finely chopped
3 tablespoons peanut oil
Combine the lime juice, fish sauce and the palm sugar and stir to dissolve the sugar. Whisk in the garlic, chilli and the peanut oil. Taste and adjust with more sugar or lime juice if needed.
Use to dress noodle salads, Asian coleslaw, green papaya or calamari salad.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!