Got your next barbeque dinner coming up? Surprise your guests with these delicious refreshments from Indochine Chef David.
Raspberry Iced Tea
- 6 cl raspberry syrup
- 180 ml sparkling water
- 100 ml rhubarb juice
- 6 ice cubes
- 1 fresh mint
- 50 g berry mix
Pour berry mix into a glass and fill with the ice cubes.
Add sparkling water, rhubarb juice and raspberry syrup.
Decorate with the mint.
Mango & Passion Fruit Iced Tea
- 100 ml mango juice
- 100 ml passion fruit juice
- 150 ml sparkling water
- 6 ice cubes
- 1 fresh passion fruit
- 1 mint
Fill a glass with ice cubes.
Pour mango & passion fruit with the sparkling water.
Cut the Fresh Passion Fruit in half and add the pulp to the glass.
Decorate with the mint and the other half of the passion fruit.
Mango salad with tofu
- 100 g coriander
- 100 g mint
- 50 peanuts
- Mango (Important: It must be hard)
- 1 red onion
- 1 tofu
- 1 chili pepper
- 100 g Thai basil
- 1 carrot
- Half spring onion
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tsp vinegar
- Rapeseed oil
Wash limes in hot water, squeeze juice, wash chili pepper, then cut into small pieces. Mix with lime juice and chili pieces, soy sauce, vinegar, fish sauce and sugar. Season with salt and pepper to taste.
For the salad, crush peanuts into small pieces with a masher.
Peel and wash the red onion and cut into thin slices.
Peel the mango and cut off 2 large pieces of the flesh (just before the core) and then cut them into thin slices.
Wash the carrot, peel and cut into thin strips.
In a preheated pan (with about 6 tbsp canola oil) fry the tofu on both sides until golden brown. Then cut it into thin slices.
Wash the Mint, Thai basil, coriander and shake it dry.
Pluck off and roughly chop the leaves.
Put mango, carrot, tofu, herbs mixture in a large bowl, mix with dressing and dress with peanuts.