Thai Rose-Petal and Cucumber Salad…adulterated from Stephanie Alexander at Cuisine.com.au
You need for 4 romantics, 24 fashion editors or 40 models:
4 Shallots, very finely sliced
1 tabs Vegetable Oil
2 long Cucumbers, peeled and seeded
1 tabs Brown Sugar
2 tabs Rice Vinegar or White-wine Vinegar
1 fresh Chilli, seeded and finely chopped
50g roasted Peanuts, chopped
2 tabs freshly chopped Coriander leaves and stems
Fish Sauce
Petals from 1 Red Rose, torn into small pieces
Serve with Poached Chicken.
- Pour a big glass of Verve Cliquot.
- Light the pretty Diptique candles.
- Slip into your Lanvin black dress.
- Climb into your YSL platforms.
- Spray yourself with Chanel #19.
- Put on Burberry apron.
- Toss on Prada sunglasses and start to chop shallots. No crying or mascara on the face for you.
- Peel the cucumbers and then get a vegetable peeler and peel into thin strips. Stop at the seeds. So much nicer than chopping into chunks.
- Grab the coriander and chop up roughly.
- Gulp down another Verve Cliquot.
- Now is a good time to poach a chicken breast. Add some ginger and a lime leaf to the water to give it a little more taste.
- Now saute the shallots gently in oil until they are as brown as an Hermes cuff.
- You might be pissed-hic- but please do not burn.
- Drain the shallots on kitchen paper to get rid of that naughty fattening oil.
- Find a bowl and dissolve the sugar in vinegar.
- Toss then vinegar mixture through cucumber.
- Then add all other ingredients except fish sauce and rose petals.
- Find the roses your (now ex) boyfriend sent you: you know the bouquet: it’s the one with the horrid tacky baby’s breath in it. That boyfriend is now sacked.
- Season the mix with salt and pepper.
- Then dip your manicured finger in and taste when you add the fish sauce.
- Slice up the poached chicken breast.
- Top with the cucumber salad.
- Serve with a scattering of rose petals. (He loves me: He loves me not.)
- Happy Valentine’s day.
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