Looking for a crowd pleasing dish for your summer dinner party? Try this mouth watering eye fillet recipe from our 120 Celebration Recipe Book provided by Jane Newton-Brown (Forsyth ’88).

This beautiful book contains over 200 recipes and stories from our St Catherine’s community and many stunning images.

There is a limited print run so be sure to get in early.

Want to take a sneak peek of what’s on offer? Try this recipe from Jenny Stern, mother of Charlotte (Year 7) and Julia (Year 8) for her delicious Vietnamese Chicken and Mint Salad.

Preparation time 15 minutes
Serves 4

2 cooked chicken breasts, skinned and thinly sliced
3 cups finely sliced Chinese cabbage
1 cup grated carrot
½ cup freshly chopped mint leaves
fresh coriander leaves
crisp-fried shallots or fried peanuts

Dressing:
2 fresh chillies, seeded and finely chopped
3 cloves garlic, chopped
2 tbsp brown sugar
1 tbsp rice vinegar
3 tbsp fresh lime or lemon juice
3 tbsp fish sauce
3 tbsp vegetable oil
2 spring onions, finely sliced

Combine all dressing ingredients and leave for 30 minutes. Mix salad ingredients except for coriander and shallots and toss with dressing.

Arrange on a platter and garnish with coriander.

Sprinkle over crisp fried shallot or peanuts, if desired.