RSS Feed

‘Salads’ Category

  1. Roasted Pumpkin and Beetroot Salad

    January 1, 2014 by

    A lovely salad for the summer!

    Ingredients

    • Beetroot, roasted
    • Pumpkin, roasted
    • Walnuts, candied
    • Pistachio and/or pumpkin seeds, toasted
    • Feta Cheese
    • Baby Spinach
    • Red Onion, finely sliced
    • Vinaigrette – see below

    Roasted Beetroot

    • Beetroot, 600g – 800g peeled and cut in chunks.
    • Brown Sugar, 1 tbsp
    • Balsamic Vinegar, 2 tbsp
    • Salt and pepper

    Combine above and bake on 180 till soft and browned.

    Roasted Pumpkin

    Mix pumpkin, olive oil, honey and orange juice. Season with salt and pepper.  Roast till browned.

    Candied Walnuts

    •  Walnuts, 11/2 cup
    • Brown Sugar, 1/2 cup

    Toast walnuts lightly in dry pan, remove. Add sugar stir till melted and add nuts – Be quick!
    Line baking try with baking paper and through nuts on to crisp up – chop up a bit.

     

    Vinaigrette

    • Extra virgin olive oil,  1⁄3 cup
    • Red wine or sherry vinegar, 2 tbsp
    • Dijon mustard, 1 tsp
    • Garlic, 1 clove crushed
    • Red Onion, finely sliced

    Mix above ingredients, add onion after mixed to soak for a bit.

     

    Make the salad

    Add all the ingredients together! Don’t forget the feta cheese! And add some toasted pumpkin and pistachio nuts.

     

     


  2. Quinoa with Chicken

    May 29, 2013 by

    Quinoa, Cranberry, Lemon and Chicken salad.

    Ingredients

    • Quinoa, 1 cup
    • Chicken Stock , ¼of cube
    • Lemon Juice, ¼ cup
    • Olive Oil, 2 Tbsp
    • Onion, 1 – sliced finely
    • Coriander, ½ Tbsp
    • Cumin, ½ Tbsp
    • Paprika, 1 tsp
    • Salt, ½ tsp
    • Chicken thighs, 4 cut in strips or left over chicken
    • Cranberries, ½ cup
    • Rocket Leaves or Baby Spinach

    Cook quinoa

    1. Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.
    2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
    3. Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
    4. Add liquid and bring to a boil. Stir in the liquid and the salt or chicken stock (if using) and bring to a rolling boil.
    5. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
    6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
    7. After 5 minutes, remove the lid, fluff the quinoa gently with a fork.
    8. Once cooled, mix in lemon juice.

    Make the rest

    1. Heat the oil in a frying pan and add the onion. Cook for 2 or 3 minutes, add the coriander, cumin, paprika and salt. Cook for 2 minutes. Add this to the cooled quinoa and mix well.
    2. Heat the second measure of oil in the frying pan. Cook the chicken, seasoning with salt and pepper as you go. Or use cooked chicken and warm in same pan
    3. Remove and fold through the quinoa with the cranberries and rocket/spinach.
    4. Serve on a platter with a splash of lemon and olive oil.

  3. Pam’s “Now Famous” Bean Salad

    June 6, 2009 by

    For all those who have been hounding me for it…
    Here’s my ‘Now Famous’ Bean Salad recipe, it’s so easy to make.

    You’ll need these ingredients…
    310-400 gm can of beans  (Either mixed or kidney, I use ‘Ceres’ organic mixed beans)
    1/4 Red onion, Chopped
    3 tablespoons olive olive
    2 Tablespoons either Wine Vinegar or I use Apple Cider Vinegar
    1 tablespoon of Sugar
    1/2 teaspoon of ground cumin
    1/2 teaspoon of salt
    1 tablespoon of water or brine from beans
    about 1 cup of chopped capsicum (I like red)
    1/4 cup of chopped celery (optional)
    parsley

    This is what you do…

    • Rinse Beans under cold water
    • Mix onion, oil, vinegar, sugar, cumin,salt and /brine and mix with the beans.
    • Stir in the Capsicum, Celery and finely chopped parsley and Chill.

    The salad keeps really well in the fridge for a few days.  Everybody I know loves it when I make this Salad, hope you enjoy it too.


  4. Rice Salad

    October 20, 2008 by

    I swiped this recipe from Sarah and make it all the time.  It’s so yummy, and so easy.

    For the salad…
    2 cups of cooked Brown Rice
    ½ cup of Soya Sauce

    Pour Soya Sauce over the rice and soak overnight.


    1 Red Capsicum
    3 Spring Onions
    ½ Red Onion

    Chop up quite small and add to the rice.


    1 cup of skinned and chopped Peanuts
    1 cup of Sunflower Seeds
    ½ cup of sultanas or Raisins

    Add all these to the salad and toss.

    Dressing…
    ½ cup of Olive Oil
    Grated rind and juice of a Lemon
    1 clove of crushed Garlic
    Pepper

    Mix together and pour over salad

    Keeps well for a few days.  Hope you enjoy this one as much as I do.


  5. Dave’s CousCous Salad with Feijoa, Lime and Coriander

    May 1, 2008 by

    This salad is a random invention where we had too many Feijoas and needed to make our cous-cous more interesting and tastalising.

    What we used:

    2 bags of “boil in the bag” cous cous
    4 feijoas (skinned and diced)
    ½ small red onion (sliced)
    1 lime (zest and juice)
    knob of butter
    bunch of fresh coriander
    good quality olive oil
    sea salt and freshly ground black pepper

    Method:

    1. Prepare couscous as per packet instructions (usually boil in the bag in lots of salted water for 1.5 minutes, then drain excess water).
    2. In a small frying pan, gently sweat the onion in a little butter or oil until soft. Try not to brown them.
    3. While the cous cous is still out, place in a bowl and season well (don’t be scared now, season it damnit!), a knob of butter and fork through until combined.
    4. Add onion, finely grated zest of the lime, and coriander and loosely combine.
    5. Add the fejoas – be careful not to squish them – and loosely combine.
    6. Taste and adjust seasoning if required.
    7. Toss a few more coriander leaves on top as a garnish
    8. Mix lime juice and good quality olive oil (1:1 ratio) and drizzle over the salad to suit your tastes.

    Serve with marinated chicken thighs or wings from Sam’s Kitchen and mesculin side salad dressed with olive oil (and lime juice if you have some left over).

    Enjoy.