Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts

October 22, 2018

PRAWN AND MANGO COCKTAIL

Ingredients:
Prawns - 225 gms (peeled and cooked)
Large ripe mango- 1
Lime - 1
Sweet red pepper - 1/2
Yellow pepper - 1/2
Green or red chilli- 1 tsp (finely chopped)
Coriander or Parsley leaves - 2 tbsp (chopped)
Virgin olive oil - 2 tbsp
Little gem lettuce - 1

Method:

  • Peel the mango, remove the stone and chop finely. Juice the lime and core and dice the peppers.
  • Put the mango, lime juice, peppers,chopped chilli and coriander,or parsley in a bowl. Then add the prawns and marinate in the refrigerator for 2 hours.
  • Drain the liquid and mix it with the olive oil to make a dressing.
  • Wash, dry and shred the lettuce and spoon on the prawns, mango and peppers.

September 29, 2018

POTATO PEANUT SALAD

Ingredients:
Peanuts -100 gms
Potatoes - 100 gms (boiled, peeled and diced)
Onion - 1 (small & chopped)
Tomato -2 (chopped)
Chaat masala - 1/2 tsp
Pinch of pepper
Salt to taste
Oil - 2 tsp
Coriander leaves - 1 tsp

Method:

  • Heat oil and fry the potatoes and peanuts. Remove and transfer to serving bowl.
  • Mix with remaining ingredients and serve immediately.

September 12, 2018

GREEK SALAD

Ingredients:
Small cucumber - 1
Green capsicum - 1
Onion - 1
Black olives - 1/2 cup
Cherry tomatoes - 1/2 cup
Lettuce - 1 small head
Feta cheese - 100 gms 

For the dressing:
Extra virgin oil - 3 tbsp
Lime juice - 2 tbsp
Dried oregano - 1 tsp
Salt to taste
Pepper - freshly ground

Method:

  • Put the olive oil and other dressing ingredients in a jar and shake well.
  • Tear the lettuce into bite size pieces, cut the capsicum into fine juliennes, slice the onion and cucumber into rounds, and mix everything together in a bowl, along with olives and tomatoes.
  • Shake well the dressing again and mix it in the salad bowl. Toss well.
  • Roughly crumble the feta cheese, and sprinkle it over the salad.


September 06, 2018

MACARONI SALAD

Ingredients:
Elbow macaroni - 100 gms
Lemon juice - 11/2 tbsp
Vinegar - 2 tbsp
Olive oil - 1 1/2 tbsp
Chives - 2 tbsp (chopped) or
Onion -1 tsp (grated)
Celery stalks - 3-4 stalks (diced)
parsley - 3 tbsp (chopped)
Canned pimento - 2 tbsp (chopped)
Olives - 12 stuffed (chopped)
Sour cream - 3 tbsp
Tomatoes - 1-2 for garnish
Salt and pepper
Lettuce

Method:

  • Cook the macaroni in plenty of salted boiling water until just tender - 'al dente'.
  • Mix the lemon juice, oil and vinegar well together.
  • When the macaroni is cooked, drain it well and while still hot, toss in the dressing, then set aside to cool.
  • Mix all the other ingredients, season with salt and freshly ground pepper.
  • When ready to serve, mix with the macaroni and arrange on a bed of lettuce.
  • Garnish with slices or wedges of tomato.

June 20, 2018

SHELLS AND SHELLFISH SALAD

Ingredients:
Conchiglie - 450 gms
Mayonnaise - 350 ml 
Fresh tarragon -  60 ml or dried - 3 tbsp
Fresh parsley - 1 tbsp (finely chopped)
Cayenne pepper 
Fresh lemon juice
Cooked shell fish flesh: Shrimp, lobster, 
crab or a combination - 1 kg (cut into bite size pieces)
Mild red radishes - 2 (sliced)
Green pepper - 1/2 (julienned)
Salt and freshly ground black pepper

Method:


  • Cook pasta in boiling salted water until al dente. Drain, rinse under cold water and drain again.
  • Place in a large bowl and stir in 1 1/2 - 2 1/2 tbsp mayonnaise. Cool to room temperature, stirring occasionally to prevent sticking.
  • If using dried tarragon, simmer it in 1/4 cup ,ilk for 3-4 minutes; drain.
  • Combine tarragon, parsley, cayenne,lemon juice and remaining mayonnaise and mix well.
  • Add shellfish to pasta with most of the radishes and green pepper and the salt and pepper.
  • Stir in the tarragon mayonnaise and toss gently to coat.
  • Cover and chill before serving, adding more mayonnaise if the mixture is a little dry.
  • Decorate with remaining radish and green pepper slices.

May 23, 2018

TOMATO MUSTARD SALAD

Ingredients:
ripe tomatoes - 4 (cut in 1/2 and sliced)
Shallots - 2 (finely chopped)
parsley - 1 tsp
Chives - 1 tsp
Hard boiled eggs - 2 (sliced)
Dijon mustard - 1 tbsp
Wine vinegar - 50 ml
Olive oil- 250 ml
Salt and pepper

Method:

  • Place tomatoes.shallots,parsley, chives and eggs in bowl; season well.
  • Place mustard, vinegar and oil in another bowl.
  • Mix together with whisk and season well.
  • Pour vinaigrette over tomatoes to taste; toss and serve.


April 23, 2018

CALAMARI AND GINGER SALAD

Ingredients:
Calamari - 2 medium sized (cleaned)
Celery - 2 sticks
Rice vinegar - 3 tbsp
Light soy sauce - 2 tbsp
Mirin - 1 tbsp
Dashi - 1 tbsp
Sesame oil- 1/2 tsp
Sugar - 1 tsp
Fresh ginger root - 5 cm

Method:

  • Wash the calamari and pat dry.
  • Make a slit down one side of the sac and open tout flat.
  • Score a criss cross pattern on one side of the calamari, then cut into bite sized pieces.
  • Bring a pan of salted water to the boil.
  • Add the calamari and cook for one minute. Drain and plunge into a bowl of iced water. Drain and pat dry.
  • Scrub the celery and cut on the diagonal into slices 1 cm wide.
  • Place the vinegar, soy sauce, mirin, dashi, oil and sugar in a pan.
  • Stir until the sugar has dissolved.
  • Bring to the boil over a medium heat.
  • Remove from the heat and allow to cool to room temperature.
  • Peel and shred the ginger.
  • Arrange the calamari and celery attractively in a large serving bowl.
  • Pour dressing over and toss well.
  • Pile up into the centre of the bowl so that it does not touch the sides.
  • Garnish with the ginger nad serrve.

April 10, 2018

MELON AND STRAWBERRY SALAD

Ingredients:
Galia melon - 1
Honeydew melon - 1
Watermelon - 1/2
Fresh strawberries - 225 gms
Lemon juice - 1 tbsp
Clear honey - 1 tbsp
Water - 1 tbsp
Fresh mint - 1 tbsp (chopped)
Mint sprig - 1 (to garnish)

Method:

  • Prepare the melons by cutting them in half and discarding the seeds.
  • Use a melon baller to scoop out the flesh into balls, or cut it into cubes with a knife. Place the melon balls in a fruit bowl.
  • Rinse and take the stems off the strawberries, cut these in half and add them to the fruit bowl.
  • Mix together the lemon juice, clear honey and water. Stir carefully to blend and then pour over the fruit.
  • Stir the fruit so that it is thoroughly coated in the lemon and honey mixture.
  • Sprinkle the chopped mint over the top of the fruit.
  • Serve garnished with the mint sprig.

April 03, 2018

SHRIMP WITH DILL MAYONNAISE

A cooling salad that will satisfy equally well for lunch or a light supper.

Ingredients:
Shrimps - 200 gms (frozen, cooked, shelled and deveined)

Dill Mayonnaise:
Mayonnaise  - 1/4 cup
Fresh dill - 1/4 cup (chopped)
Fresh lemon juice - 2 tbsp
Salt - 1/4 tsp
Pepper  - 1/8 tsp
Liquid red pepper seasoning - 4 drops
Avocados - 2 (halved and pitted)
Romaine lettuce leaves - 8

For Garnishing:
Lemon wedges - 4
Fresh dill - 4 sprigs 

Method:

  • Drain the thawed shrimp thoroughly between several layers of paper towelling in the refrigerator for at least 30 minutes.
  • Prepare the Dill Mayonnaise: Combine the mayonnaise, dill, lemon juice, salt, pepper and liquid red pepper seasoning in a medium size bowl.
  • Add the shrimp and toss gently until all the ingredients are evenly coated.
  • Spoon the shrimp mixture into avocado halves on a platter lined with the romaine leaves.
  • Garnish with fresh dill sprigs and the lemon wedges.

March 19, 2018

NAMASU SARADA (RADISH AND CARROT SALAD)

Ingredients:
Radish - 250 gms
Carrots - 2 (medium size)
Rice vinegar - 120 ml
Salt to taste

For Garnishing:
Black sesame seeds - 1 tsp
Lemon rind orfine strips of lime - 2 tsp

Method:

  • Finely grate the radish and carrots and keep these separately.
  • Cover with very cold water and leave to soak for about 20 minutes.
  • Drain well, add salt , stir and separate into portions in individual bowls.
  • Garnish with black sesame seeds, lemon rind or fine strips of lime.
  • Pour the rice vinegar over the salad or serve separately to be used as per taste.

March 16, 2018

BUKA SALAD

Ingredients:
Coconut - fresh with shell and water

For the salad:
Pineapple - 1 cup (diced)
Poached pears - 1 cup (diced)
Cherries - 1/2 cup
Black grapes - 1/2 cup

For the dressing:
Milkmaid tin - 1
Coconut water - 1/2 cup
Mint leaves - 1 tbsp (chopped)

Method:

  • Prepare the fruits in advance and stew them in sugar syrup. One part of sugar to one part of water and keep aside.
To prepare the dressing:
  • Mix together the condensed milk with the coconut milk and mint. Mix well and toss in the fruits.
  • Pour the salad back into the coconut shell and serve chilled.
Chef's variation:
  • try and Indian variation with fruits and sliced gulab jamuns and prepare the dressing with coconut malai and rabdi.

March 13, 2018

SALMON WITH GREEN VEGETABLES

Ingredients:
Smoked salmon - 90 gms (cut into thin strips)
Asparagus spears - 8 
(blanched in boiling water until tender crisp)
Cos lettuce, butter lettuce orr baby spinach
Pine nuts - 1/2 cup (toasted)

Dressing:
Whole egg mayonnaise or creme Fraiche - 4 tbsp
Chives - 2 tbsp (chopped)
Dijon mustard - 1 tsp or to taste

Method:

  • Place salad ingredients in a bowl.
  • Mix together dressing ingredients and pour over salad.
  • Toss well and serve immediately.
Variations:
  • Add slices of avocado to the salad.
  • try a salad with a pieces of crisp fried bacon instead of the salmon.
  • Replace the asparagus with raw strips of cucumber. 


February 26, 2018

YAM SOM-O (SPICY GRAPEFRUIT SALAD)

Ingredients:
Chicken breast - 250 gms
Langoustines - 200 gms
large Grape fruit - 1 segmented
Dried Shrimp - 1 tbsp (fried) (optional)
Lime juice- 2 tbsp
Fish sauce - 1 tbsp
Sugar - 1 tbsp
Fresh or dried coconut - 1 tbsp
Coconut milk- 1/2 cup
Salt

Method:

  • Barbeque or grill the chicken, cool and cube into small pieces.
  • Cook the langoustines in a full of salted water for 3-4 minutes.
  • Remove, cool and slice.
  • Cut open the grapefruit, shred the pulp and set aside. 
  • Next, mix the lime juice, fish sauce and sugar thorughly in a bowl.
  • Add the langoustines, chicken, coconut and coconut milk. Mix gain.
  • Finally, add the grapefruit segment and mix all the ingredients well.
  • Pour into a dish and add the fried prawns.
  • For a touch of colour, decorate with chopped mint or parsley leaves and red chillies.
  • The dish may also be served in a hollowed out grapefruit.


February 06, 2018

RUSSIAN SALAD

Ingredients:
Cooked potatoes - 200 gms
Cooked carrots - 200 gms
Cooked peas - 200 gms
Cooked french beans - 200 gms
Cooked turnips  - 100 gms
Seasoning
Oil - 2 tbsp
Vinegar - 1 tbsp
Lettuce (optional)
Mayonnaise

Method:

  • Cut all the vegetables in same size.
  • Put all the vegetables in large bowl and pour over the oil and vinegar, then season well.
  • Leave for several hours, turning gently round in the dressing from time to time, so that the vegetables are not broken.
  • When ready to serve pile on to a dish - on lettuce bed if desired - and form into pyramid.
  • Pour over enough mayonnaise to coat.

January 17, 2018

SPINACH AND BEETROOT SALAD

Ingredients:
Young spinach leaves - 200 gms
Light olive oil - 3 tbsp
Caraway seeds - 1 tsp
Orange juice - 1
Caster sugar - 1 tsp
Cooked beetroot - 675 gms (diced)
Salt and ground black pepper
Fresh parsley - to garnish

Method:

  • Arrange the spinach leaves in a shallow salad bowl.
  • Heat the oil in a saucepan. Add the caraway seeds, orange juice and sugar. Shake over the heat to warm through.
  • Add the beetroot and shake the pan to coat it with the dressing.
  • Spoon the warm beetroot and dressing mixture over the spinach leaves and sprinkle with the chopped parsley.
  • Serve at once either as an accompaniment or as a main course.


January 01, 2018

GRILLED GARLIC POTATOES WITH PASTA SALAD

Ingredients:
For the potatoes:
Potatoes - 500 gms (cut into wedges with peel)
Oil for grilling

For the marinate:
Garlic pods - 3
Vinegar - 80 ml
Red wine vinegar - 30 ml (optional)
Onion paste - 1 tbsp
Olive oil - 2 tbsp
Honey - 2 tbsp
Thyme powder - 1/2 tsp
Rosemary powder - 1/2 tsp
Salt to taste

For pasta:
Boiled pasta- 300 gms
Beans, carrots and broccoli - 1 cup (blanched)

Method:

  • Preheat the oven. Trim the edges of garlic and wrap each individually in foil. Roast the garlic in the oven for 15 minutes. Remove and allow to cool.
  • Squeeze the garlic out of the skins into the food processor and add all other ingredients and blend well.
  • Rub salt on the potato wedges and then marinate with the marinade and leave aside for 30 minutes.
  • Grill in an oven till the potatoes are brown and tender.
  • Sprinkle olive oil from time to time while grilling.
  • Arrange pasta with blanched vegetables on plate.
  • Serve grilled potato on a bead of pasta and vegetables which have been tossed in olive oil spiced with a few pinches of freshly ground pepper.



December 31, 2017

INDONESIAN RICE SALAD

Ingredients:
Long grain brown rice- 2 cups
Water - 4 1/2 cups
Lime dressing
Chinese pea pods - 150 gms (ends and strings removed)
(snow or sugar peas)
Red or green bell pepper - 1 (seeded and chopped)
Green onions - 5 (thinly sliced)
Water chesnuts - 1 can (200 gms)
(drained and chopped)
Cilantro - 1/4 cup (chopped)
Raisins - 1/4 cup (optional)

Method:

  • In a 3-4 quart pan, combine rice and water.
  • Bring to a boil over high heat; then reduce heat, cover, and simmer until rice is tender to bite (about 45 minutes).
  • Let stand, uncovered, until cool (about 30 minutes).
  • Meanwhile prepare lemon dressing.
  • Thinly slice pea pods. Place in a large bowl; add bell pepper, onions, water chestnuts, cilantro, raisins (if used), rice, and lime dressing. Mix well.
  • Spoon salad into a serving bowl.
Lime Dressing:
  • In a small bowl, stir together 2/3 cup unseasoned rice vinegar, 2 tbsp each lime juice and reduced sodium soy sauce, one tbsp minced fresh ginger, t tsps minced garlic and 1 tsp oriental sesame oil.

December 30, 2017

BEETROOT SALAD

Ingredients:
Beetroot - 250 gms (boiled, peeled and grated)
Roasted peanuts - 125 gms (coarsely pounded)
Lemon juice - 2 tsp
Coriander leaves -1 tbsp (finely chopped)
Salt to taste
Oil - 2 tsp
Green chillies - 2 (slit lengthwise)
Cumin seeds - 1/2 tsp

Method:

  • In a bowl, mix beetroots, peanuts, lemon juice, coriander leaves, salt and keep aside.
  • Heat oil in pan; add cumin seeds and green chillies; fry for few seconds.
  • Pour this mixture over beetroot mixture. Mix well.
  • Serve chilled.

November 14, 2017

CHEESE SALAD

Ingredients:
Gouda cheese - 250 gms
Cooked ham - 125 gms
Mushrooms - 1 cup
Canned peas - 1 cup (drained)
Pimentos - 1 cup (chopped)
Oil - 100 ml
Vinegar - 40 ml
Brandy - 2 tbsp
Salt and pepper to taste

Method:

  • Cut the cheese and ham into 1/2" strips.
  • Slice the mushrooms, saute, and add them, the peas, and the pimentos to the ham and cheese strips.
  • Mix all ingredients thoroughly with the oil, vinegar, brandy, salt and pepper, and let stand in the refrigerator for one hour before serving.

November 12, 2017

SALATA AL-LAYMUN AL-MARQAD BI-MILH WA BI-L-FULFUL (SALAD OF SALTED LEMON AND PEPPERS)

Ingredients:
Green peppers - 200 gms
Red peppers - 200 gms
Onion - 1
Lemons -2
Lemon juice - 1/2 cup small
Orange juice - 1/2 small cup
Garlic - 10 gms
Cumin  -1 tsp
Black olives
Oil
salt

Method:

  • To prepare the salted lemon (which takes fifteen days), cut the two ends off the lemon, make an incision in both sides of the lemon in the form of a cross, rub in plenty of salt and leave to penetrate.
  • Keep for two weeks at room temperature, if possible in a sealed container.
  • Wash the peppers and roast with the onion in a preheated 220 C oven for one hour. Remove.
  • Peel the vegetables, cut the pepper into strips and chop the onion.
  • Place the orange and lemon juice in a saucepan over medium heat and reduce.
  • Add the peppers, onion, a little garlic that has been previously sliced and sauteed, and the cumin.
  • cook quickly and remove from the heat.
  • The pepper salad is serve cold or warm with strips of salted lemon and black olives.
  • Drizzle with olive oil.
This is a refreshing salad with typically Moroccan taste of salted lemon.  Another way to prepare the lemon is to cut it into strips, rub with salt, and then assemble it together again, leaving the lemon in an airtight container for two weeks.
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