Sunday, September 16, 2012


This tender Seared Salmon Salad Recipe with Dijon mustard dressing is perfect for a summer supper. Great as an accompaniment for a barbecue.


Preparation Time : 20 minutes
Cooking Time : 15 minutes

700 g fillet salmon
4 shallots
16 new potatoes with skin, washed and halved
600 g watercress
1 bunch of chives
1 egg yolk
1 tbsp red wine vinegar
3 tbsp dijon mustard
1 tbsp salt
1/2 tbsp freshly ground black pepper
300 ml sunflower oil

1 bowl
1 whisk
1 measuring jug
1 chopping board
1 knife
1 heavy pan
1 frying pan or ribbed skillet
1 baking tray
1 basting brush
1 colander


Boil the potatoes
* Put the potatoes into a heavy pan with plenty of water and season generously with salt. 
* Bring them to the boil, skimming off any scum that rises to the surface. Simmer for a further 10 minutes. Check with a knife that they are soft.

Make the dressing
* In a bowl, mix the egg yolk, red wine vinegar, Dijon mustard, salt and pepper. 
* Slowly add the sunflower oil and whisk briefly until you achieve the desired consistency.

Chop the shallots
* Thinly cut the shallots and add to the dressing.

Dress the potatoes
* Drain the potatoes with the colander and whilst still warm add them to the bowl of dressing.

Sear the salmon
* Brush the salmon with olive oil and season with salt and a touch of black pepper. 
* Put the salmon into a frying pan, skin-side up and place on a high heat for 4 minutes.

Grill the salmon
* Put the salmon on a baking tray, skin-side up, a place it under a high grill - approx 200° C. Let it cook for 4 minutes until the skin blackens and bubbles. 
* Remove and peel away the skin. 
* The bloodline - or brown part on top - has to be scraped away. This can be done using a spoon.

Chop the chives
* Take the chives and chop them finely.

Add the watercress and chives
* Mix the watercress and chives into the potatoes and dressing.

Prepare the plate
* Take a handful of salad mixture and place it on the middle of the plate. 
* Carefully break the salmon into quarters and gently place one quarter on top of the salad. 
* You can finish it off by slowly drizzling some olive oil around the plate.


Here’s a super healthy salad - full of antioxidants and flavor! The balsamic vinegar enhances the berried beautifully and the toasted walnuts really make a difference.


3/4 cup coarsely chopped walnuts
1 tsp. olive oil
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
4 cups baby spinach leaves - washed and dried
1/2 small red onion - peeled and thinly sliced
3/4 cup blueberries - washed and dried
1 cup cherry tomatoes


Toast The Walnuts
* Place the oil in a small skillet and let it get hot. 
* Add the walnuts, garlic powder, salt and pepper. Toast the walnuts, stirring often, until they become fragrant. Be careful not to burn them as they will burn fairly quickly.
* Set them aside.

For The Dressing
1/3 cup olive oil
1/3 cup balsamic vinegar
1/2 tsp. salt
1/2 tsp. pepper

* Whisk all the ingredients together.

For The Salad
* Place the spinach, onion, blueberries, cherry tomatoes and toasted walnuts in a bowl. 
* Drizzle the salad dressing on top and toss carefully so as not to mash the blueberries and tomatoes. 
* Serve and enjoy!

Wednesday, September 12, 2012


Chicken : How To Make Chicken Salad With Grapefruit

This flavourful chicken salad dish has a hint of the middle-east with its tangy yoghurt-based dressing. The mix of the grapefruit and pistachio nuts also works to create a unique taste combination.


Preparation Time : 15 minutes
Cooking Time : 55 minutes

2 chicken breasts , skinless 
80 ml olive oil 
1/2 a lemon , thinly sliced 
salt and freshly ground black pepper 
1 bunch of flat leaf parsley 
1 bunch of mint leaves 
40 g pistachio nuts , roughly chopped 
1/2 a red onion , finely sliced 
1 grapefruit , segmented 
250 ml plain yoghurt 
2 tbsp olive oil 
1 tbsp lemon juice 
freshly ground black pepper

1 chopping board 
1 sharp knife 
1 cling film 
1 rolling pin 
1 flat dish 
1 frying pan 
1 bowl 
1 spoon 
1 mixing bowl 


Prepare the chicken
* Slice each breast into three escallops. 
* Cover the chopping board with cling film. Place a chicken escallop onto the cling film and cover with another piece. 
* Flatten with a rolling pin until it is five mm thick and put the escallops into a flat dish.

Marinate the chicken
* Pour over half the olive oil and distribute the lemon slices amongst the escallops. 
* Season with pepper and leave to marinate for thirty minutes.

Cook the chicken
* Place the frying pan on a high heat and leave for two minutes. 
* Put the escallops into the frying pan and season with salt. Cook for 2-3 minutes until golden brown.
* Then turn over and cook for another two to three minutes. Remove from the pan.

Make the yoghurt dressing
* Into the bowl add the yoghurt, the olive oil, and the lemon juice. 
* Season with salt and pepper and mix together.

Mix ingredients together
* Into another bowl, add the parsley, mint, pistachios, onion, the grapefruit segments, and the remaining olive oil. 
* Season with salt and pepper and mix together.

* Place some salad into a bowl and add the chicken escallops. 
* Garnish with some mint leaves and place the yoghurt dressing on the side.


Beef : How To Make Roast Beef Salad With Peaches And Horseradish

A fruity twist on a traditional recipe, including home made horseradish sauce!


Preparation Time : 15 minutes
Cooking Time : 20 minutes

500 g top round or sirloin steak , at room temperature 
2 tbsp Dijon mustard 
4 tbsp olive oil 
2 handfuls of rocket 
2 peaches 
2 tbsp grated horseradish 
1 tbsp wasabi powder 
2 tbsp mirin - a sweet rice wine 
150 ml olive oil 
salt and pepper 

1 roasting tray 
1 rack 
1 chopping board 
1 sharp knife 
1 spoon 
1 small bowl 
1 blender 
1 tray 


Preheat the oven
* Set the temperature of the oven to 250°C ( 480°F / gas mark 9).

Prepare the beef
* Season the beef generously with salt and pepper on all sides. 
* Pour over 4 tablespoons of olive oil and finally spoon on the mustard, again covering all sides of the beef.

Cook the beef
* Place the beef on the rack above the roasting tray. Put the tray in the oven to cook for 10 minutes if you like your meat rare, or 20 minutes if you prefer medium rare.

Make the horseradish sauce
* In the blender, mix the grated horseradish, wasabi powder and rice wine. 
* Open the blender and pour in the olive oil then blend again until the sauce is smooth.

Slice the peaches
* Cut off the sides of each peach and discard the stone. 
* Slice all the pieces into thin wafers and put to one side.

Remove the beef and slice
* Remove the beef from the oven when it is cooked to your liking and leave it to rest for 5 minutes.

Slice the beef
* Cut the beef lengthwise into very thin strips.

Assemble and serve
* Arrange some of the roast beef on a serving plate, followed by some rocket leaves and finally some peach slices. 
* Add a little more beef then season with the salt and pepper and dress with a little horseradish sauce.
* Continue layering the salad in the same way until you finish and serve.

Sunday, September 9, 2012


Salad : How To Make Spicy Aubergine Salad

An explosive salad that can be used with a variety of dishes - either as a starter, or as an accompaniment.


Preparation Time : 15 minutes
Cooking Time : 40 minutes

4 medium aubergines
4 medium tomatoes
200 ml olive oil
3 cloves garlic, peeled
2 tsp cumin seeds
1 tsp hot chilli flakes or cayenne pepper
1 small bunch of coriander
the juice of 1 lemon

1 large heavy bottomed frying pan
1 frying spatula
1 colander
1 large knife
1 small knife
1 chopping board
1 kitchen paper towel


Prepare the aubergines
* Destalk the aubergine and remove the other end.
* Then, without peeling, dice them into cubes 2.2 cm across.
* Put the aubergine into the colander, add a generous handful of salt, mix together and drain for 30 minutes.

Prepare the vegetables
* Peel and chop the garlic. Core the tomatoes and dice them. Now wash the coriander leaves thoroughly under a tap.
* Carefully pat the leaves dry with a paper towel and cut them roughly into coarse pieces.

Cook the aubergines
* Rinse the aubergines under a tap and pat with a paper towel.
* Put the frying pan on the hob and heat the oil. Add the aubergine and fry until golden.
* Now mix in the cumin seeds, chopped garlic, chilli flakes and tomatoes and warm for 2-3 minutes.
Remove the pan from the heat
* When the tomatoes are warmed through, remove the frying pan from the heat.
* Add the coriander, lemon juice and a pinch of salt to taste.

* Serve the aubergine salad as a hot or cold dish - either as an exotic appetiser or accompaniment to a main meal.