QUICK MEALS
SERVES 4
Midweek meals made in no time.
These make a fine summer lunch or dinner as they are, but switch the bread for mini milk rolls and you’ll have a simple canapé guests will lap up.
8 slices soft white bread
600 gm peeled uncooked prawns, cleaned Olive oil, for drizzling
2 small fennel bulbs (fronds reserved), thinly sliced on a mandoline, crisped in iced acidulated water (see cook’s notes p176)
1 cup (firmly packed) watercress sprigs
Lemon wedges, to serve LEMON MYRTLE-BUTTERMILK SAUCE 50 gm mayonnaise
50 ml well-shaken buttermilk 1 garlic clove, finely grated Finely grated rind and juice of 1 lime
1 tsp dried ground lemon myrtle (optional; see note)
1 For lemon myrtle-buttermilk sauce, whisk ingredients in a bowl and season to taste.
2 Heat a barbecue or char-grill pan to high heat and grill bread until lightly charred and toasted (1 minute each side).
3 Drizzle prawns with oil, season to taste and grill, turning once, until just opaque (2-3 minutes).
4 To serve, spread half the toasted bread slices on one side with sauce to taste, top with prawns, drained fennel, fennel fronds and watercress, season to taste, sandwich with remaining toasted bread and serve with lemon wedges.
Note Lemon myrtle is available from select delicatessens and online from herbies.com.au and outbackpride.com.au.