New Recipes
Potato Salad
Ingredients 1 can white beans, rinsed and drained ½ red onion, sliced Celery heart, chopped 1 red pepper, roasted and sliced 3 tbsp parsley, chopped 2 chorizo, sliced Red wine vinegar Salt Pinch saffron Pepper to taste 1kg potatoes, cut into small chunks 1 spring onion, finely sliced 20mL olive oil (a good splash to taste) MethodCook the potatoes in salted water with a dash of white vinegar and saffron and cook until tender. Toss the warm potatoes in red wine vinegar and olive oil, salt and pepper. Fry the chorizo in a pan until golden. Remove, and add to the potatoes. Add the remaining ingredients toss, and season to taste.
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Poached Coconut Chicken Salad
IngredientsTo Poach 1 can coconut milk 500ml coconut water 350ml chicken stock 2 stalks lemon grass, bruised 6 kaffir lime leaves 1 inch piece ginger, sliced and bruised 10 peppercorns 1 spring onion, in large chunks 30ml fish sauce 2 chicken breasts Coriander stalks To Assemble 1 cucumber, sliced in ribbons ½ bunch coriander, roughly chopped Fried shallot (optional) to garnish 1 mango, sliced 100g snow peas, blanched ½ punnet cherry tomatoes, cut in half ½ red onion, sliced 1 handful bean sprouts ½ bunch rau ram picked (vietnamese mint) ¼ bunch mint, leaves picked 2 spring onions, sliced Watercress or snow pea sprouts For the Dressing 1 lime, juiced 1 chilli, sliced 20ml fish sauce 20g palm sugar 1 garlic 50ml coconut cream Method To Poach Combine all ingredients together in a saucepan, except the chicken, and bring to the boil. Add the chicken and simmer for 10 minutes, and turn off the heat. Leave to cool in the stock. Remove and cut in to slices. (You can strain the stock and use this as a base for a delicious Asian soup or curry stock) To Assemble In a large bowl lightly toss all the ingredients together. Arrange in a salad bowl with sliced chicken and drizzle with dressing. For the Dressing In a mortar and pestle crush the palm sugar, and add the garlic, lime juice, fish sauce and coconut cream, season to taste with fish sauce/sugar. Add the chilli and drizzle over the salad.
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Green Salad with Fried Goats Cheese
Ingredients 1 avocado, cut into wedges 4 asparagus spears, shaved into ribbons 1 zucchini, shaved in ribbons or cut in to matchsticks Handful salad greens ½ punnet yellow cherry tomatoes, cut in half ½ green apple, sliced Handful yellow & green beans, blanched 1 spring onion, sliced 1 handful basil leaves, mint leaves and parsley leaves 2 tbsp chopped parsley 2 tbsp mint chopped 1 lemon zest 1 small tub baby boccocini (or feta/goats cheese) 100g panko bread crumbs 1 egg Flour Salt Pepper Olive oil Pistachios to garnish For the Pistachio Dressing 60g pistachio 1 garlic clove Pinch salt 60ml olive oil 3 tbsp chopped parsley 15g grated parmesan 1 lemon juiced Method Combine chopped parsley, mint, lemon zest, salt and pepper with the bread crumbs. Roll the cheese in seasoned flour, egg, then the herbed crumb mix. Heat a little oil in a pan and gently fry the cheese until golden on both sides. Set aside. Combine all other ingredients in a large bowl and toss lightly with pistachio dressing. Place in a serving bowl and top with crumbed cheese and sprinkle with pistachios. For the Pistachio Dressing Crush the garlic salt and pistachios in a mortar and pestle. Add the remaining ingredients and season to taste.
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Salad in a Jar
Ingredients(Serves 4, with jars approx. 750ml capacity) For the Salad 2 sweet potatoes, cut into chunks and roasted Rocket 80g slivered almonds, toasted 2 tins chickpeas, drained and rinsed 1 pomegranate, seeds removed 2 pieces danish feta, cut into chunks ½ lemon, juiced 1 cos lettuce, chopped For the Orange Dressing 1 orange zest and juice ½ lemon juice 80ml olive oil Salt and pepper to taste 2 tsp dijon mustard For the Tahini Dressing 2 tbsp tahini Juice of 1 lemon Salt to taste 100g natural yoghurt 1 garlic clove crushed MethodFor the DressingsCombine all ingredients together and season to taste. For the SaladToss the chickpeas in lemon juice, 1 tsp ground cumin and coriander, ½ tsp chilli powder and salt to taste. Lightly fry the chickpeas for a few minutes, set aside. Layer the salad ingredients in a jar, and drizzle over the orange dressing, and a dollop of the tahini dressing.
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Carrot Salad
Ingredients(serves 6-8) 60g split mung beans soaked in boiling water for several hours 200g grated carrots 80g grated coconut 3 radishes grated ¼ bunch Coriander chopped ½ tsp mustard seeds 1 sprig curry leaves 2 dried chillies Lemon juice to taste MethodHeat a little oil in a pan and add the mustard seeds, add the chilli and curry leaves and allow to pop. Remove from the heat and allow to cool. Combine all ingredients together and season with lemon juice and salt.
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Orange Cous Cous Salad
Ingredients(serves 8-10) 1 cup cous cous 1 cup boiling water 15g butter Good pinch of salt ½ tsp chilli flakes 1-2 tbsp ras-el-hanout 1 tsp cumin 130g dried apricots finely sliced 2 spring onions finely chopped 30g preserved lemon, chopped finely Small handful of mint 5 tbsp parsley chopped Salt and pepper to taste 1 orange zest 1 orange sliced to garnish 15g toasted chopped almonds For the Dressing 1 orange juice Dash orange blossom water 1 clove garlic crushed Salt and pepper to taste MethodFor the DressingCombine all ingredients together and set aside. Combine the butter, cous cous, salt and chilli flakes in a bowl. Add the water and cover tightly and allow to steam for about ½ hr. Uncover and fluff with a fork. Add the remaining ingredients and toss with dressing in a bowl. Place in a serving bowl and garnish with sliced orange.
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Spiralised Carrot Salad
Ingredients For the Salad 2 orange carrots 1 purple carrot ¼ bunch coriander roughly chopped 60g flaked almonds toasted 30g currants For the Dressing 2 tsp cumin seeds 1 orange zested 2 oranges, juiced 1 tsp honey 2-3 drops orange blossom water (optional) 60-80ml olive oil Red wine vinegar to taste Salt & pepper 2 oranges juiced and reduced until syrupy MethodFor the SaladToss all ingredients in a bowl with enough dressing to coat. Place into a serving bowl and garnish with a few more almonds, and coriander.For the DressingHeat the cumin seeds over low heat in olive oil, until fragrant. Allow to cool. Combine all ingredients together and season to taste.
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Spiralised Greek Salad
Ingredients(serves 6-8) For the Salad 1 zucchini 2 lebanese cucumbers 1 handful of olives 1 handful of mint leaves ½ red onion, finely sliced 1 punnet cherry tomatoes, cut in half 1 handful of parsley, roughly chopped 1 medium red capsicum, sliced into julienne Feta to garnish For the Dressing 80ml good quality olive oil 40ml red wine vinegar Juice ½ lemon 1 tsp dried oregano Salt and pepper to taste 1 clove of garlic, crushed Method For the SaladCombine all ingredients in a bowl and toss with the dressing, and serve in a serving bowl, and sprinkle with a little feta cheese. For the DressingCombine all ingredients together and season to taste.
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Artichoke Salad
Ingredients 2 small tins of artichoke hearts, drained and cut in half 1 large red capsicum cut into small dice ½ red onion cut into fine dice 3 ripe tomatoes, cut into small dice ½ bunch parsley washed and chopped 1 long red chilli finely chopped 2 spring onion finely sliced 1 celery heart finely sliced Zest of 1 lemon finely sliced 50 ml extra virgin olive oil 30 ml red wine Vinegar Salt and pepper to taste Method Combine all the ingredients in a large salad bowl and toss with olive oil, red wine vinegar and season to taste with salt and pepper. A very easy and delicious salad!
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Peach and Prosciutto Salad
Ingredients 2 peaches sliced 6-8 slices proscuitto 1 burrata sliced or fresh buffalo mozarella Mint leaves to garnish Basil leaves to garnish ¼ red onion finely sliced (optional) 3 chillies roughly chopped 1 large clove garlic 1 small radicchio cut into wedges Olive oil to drizzle Balsamic vinegar to drizzle MethodIn a mortar and pestle pound the garlic and chilli with a pinch of salt. Once pounded, drizzle in a little olive oil to make a slurry. Set aside. On a serving platter scatter around the peach slices, nestle in the radicchio and fold over the slices of prosciutto. Cut the buratta in half and place in the centre or pull apart and lay over the salad. Drizzle over a little chilli smash and sprinkle with salt and pepper and a drizzle of balsamic vinegar. Garnish with small mint and basil leaves.
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Zucchini Salad
Ingredients 8 small round yellow squash (or 1 large long) 1 green zucchini, shaved 1 bunch broccolini blanched 1 witlof croutons to garnish 30g walnuts or pinenuts toasted 1 burrata sliced or torn 150g cooked white beans Chilli smash to garnish Mint leaves to garnish Basil leaves to garnish Lemon garlic dressing For the Dressing 1 clove garlic crushed 1 lemon juice and zest 100ml olive oil Salt and pepper to taste For the Chilli Smash 3 chillies 1 clove of garlic Salt Olive oil to drizzle MethodIn a mortar and pestle pound the garlic and chilli with a pinch of salt. Once pounded, drizzle in a little olive oil to make a slurry. Set aside. On a large serving plate scatter around the zucchini, broccolini, white beans and witlof. Place the buratta in the center. Sprinkle over a few croutons and walnuts and drizzle over a little chilli smash and the lemon dressing. Sprinkle with salt and pepper and garnish with basil and mint leaves.
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Prawn Salad
Ingredients(serves 6-8)For the Prawn Salad 100g baby spinach ½ baby cos ½ witlof ¼ small red onion, finely sliced 1 avocado, sliced 1 small cucumber, finely sliced 1 celery heart, finely sliced â…› pineapple sliced or 1 mango, sliced 4 sprigs fresh mint 6 coriander sprigs 500g green australian prawns 60g raw cashew nuts ½ tsp Cajun spice mix For the Mojo Sauce 1 bunch coriander 1 tsp ground cumin 2 tsp dried oregano 10 cloves garlic 1 small yellow capsicum 1 chilli 200ml orange juice 100-150ml olive oil 120ml lime juice 120ml lemon juice MethodFor the Mojo SauceCombine coriander, cumin, oregano, garlic, chilli and capsicum in a blender, blend until a puree and add the remaining ingredients. Season with salt and pepper to taste.For the Prawn SaladMarinate prawns in a 80-100g mojo sauce for about 5-10 minutes. Cook on the bbq or a hot pan for a few minutes until cooked. Set aside. In a small pan, heat a little olive oil and toast the cashew nuts, once golden place on paper towel and sprinkle with cajun spice mix. On a platter or in a large bowl scatter the salad ingredients and top with prawns. Drizzle with a little olive oil and dress with mojo sauce and top with Cajun cashew nuts.
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