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FareShare Gazette -- May 2005 Recipes

FareShare Gazette -- May 2005 Recipes is built on Superfine Sugar, Garlic Minced, Red Wine Vinegar, and Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 tbsp
• 2 clove
• 1/3 cup
• 1 1/2 cup

Method (preview)

1. 1

   Halve the mangoes; remove the pits and peel off the skins.

2. 2

   Slice the flesh into long thin slices and arrange them in a shallow layer in a wide serving dish.

3. 3

   Remove a few shreds of the rind from the lime for decoration.

4. 4

   Cut the lime in half and squeeze out the juice.

5. 5

   Place the juice in a small pan with the lemon grass and sugar.

6. 6

   Heat gently without boiling until the sugar is completely dissolved.

7. 7

   Remove from the heat and cool completely.

8. 8

   Strain the cooled syrup into a pitcher and pour evenly over the mango slices.

9. 9

   Scatter the lime strips over top; cover with plastic wrap and chill before serving.

10. 10

    Cook's tip: To serve this dessert on a hot day, particularly if it is to stand for a while, place the dish on a bed of crushed ice to keep the fruit and syrup chilled.

11. 11

    In a very large bowl, combine the ginger, garlic, parsley, vinegar and olive oil and season with salt and pepper.

12. 12

    Set aside 1/2 cup of the marinade.

13. 13

    Season the vegetables with salt and pepper and toss well to combine. Let the vegetables marinate about 1 hour.

14. 14

    Preheat the grill.

15. 15

    When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready.

16. 16

    Grill the vegetables until charred and tender, about 8 minutes for zucchini, squash and scallions, 10 minutes for peppers and 15 minutes for the red onions.

17. 17

    Transfer the vegetables to a large serving platter and drizzle with the reserved marinade. Serve at warm or room temperature.

18. 18

    Added some mushroom broth (beef broth would be good too), and let this just cook down a little.

19. 19

    Add the (peeled) shrimp and cook just until it turns pinkish, not quite done.

20. 20

    Now, it would be great to stop here and just add a salad and some bread.