Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 45

One of Jane’s favourite dishes is som tam, or green papaya salad, which is from Northern Thailand and a daily staple in that region. She often tries to emulate it with the humble cabbage and carrot for staff meals here at the farm.

Serves 4

¹/₂ cabbage, finely shredded

3 carrots, coarsely grated

2 apples, grated

1 red pepper, sliced

100g beansprouts (optional)

1 tomato, chopped

2 tablespoons crushed roasted peanuts

For the dressing:

1 garlic clove, crushed

¹/₂ onion, finely sliced

1 chilli, chopped

1 tablespoon Thai fish sauce

1¹/₂ tablespoons brown sugar

3 tablespoons lemon juice

a dash of sweet chilli sauce

Combine all the dressing ingredients, either in a pestle and mortar or by whisking them together in a bowl. Set aside.

Mix together all the vegetables, toss with the dressing and pile on a serving plate. Sprinkle with the roasted peanuts.