David Herbert’s prawns with fennel coleslaw and Passionfruit & cherry parfait
A fresh, no-cook seafood dish and dessert of seasonal fruits.
This spread requires no cooking, and serves 4.
Ingredients
About 20 large cooked prawns, peeled and deveined
Extra-virgin olive oil
2 bulbs of fennel, trimmed and thinly sliced
4 radishes, thinly sliced
1 red onion, thinly sliced
2 spring onions, thinly sliced
2 carrots, coarsely grated
1 red chilli, finely chopped
6 asparagus spears, trimmed and halved lengthways
1 clove garlic, crushed
2/3 cup (190g) plain yoghurt
1 teaspoon Dijon mustard
Handful of mint, roughly chopped
Method
Toss the prawns in a little oil and about 2 teaspoons of lemon juice; season with pepper. To make the coleslaw, combine the fennel, radish, red onion, spring onion, carrot, chilli, asparagus and garlic in a large bowl. Whisk together the yoghurt, mustard and 2 teaspoons of the remaining lemon juice, pour over the coleslaw and mix gently. Season, scatter with mint and serve with the cooked prawns.
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Passionfruit & cherry parfait
Serves 8
Ingredients
150g fresh cherries, pitted
3 tablespoons Grand Marnier
8 passionfruit
185g (3/4 cup) caster sugar
3 large free-range eggs
300ml cream
Method
Roughly chop cherries. Transfer to a bowl with Grand Marnier; marinate for an hour. Halve passionfruit, spoon out pulp and push it through a sieve into a bowl, discarding seeds. Line a loaf tin with plastic wrap so it hangs over the edges. Bring sugar and 100ml water to the boil, stirring to dissolve sugar, then simmer for 3 minutes without stirring. Meanwhile, beat eggs and a pinch of salt with an electric mixer until frothy. Slowly pour hot syrup into mixture and continue to beat for 3-4 minutes, or until it has thickened and cooled slightly.
Stir in passionfruit. Whip cream to soft peaks then fold into mixture. Pour half the mixture (chilling the remainder) into prepared tin, then freeze for 2 hours, or until set. Remove from freezer and spoon cherries over the top in a single layer, keeping them away from the edges. Stir remaining chilled mixture and spoon it over cherries. Return to freezer to set. Ten minutes before serving, remove parfait from freezer, invert on to a board and cut into slices. Serve with extra marinated cherries, if desired.