SALAD FROM COUNTRIES

TUNA SALAD WITH PEPPERS, ONIONS AND OLIVES

2010-11-14T11:00:00.000-08:00

INGREDIENTS
2 large tomatoes, cut in quarters
1 red bell pepper, julienne
1 green bell pepper, julienne
1 small onion, julienne
1 can (12 ounces) tuna in water
4 teaspoons extra virgin olive oil
2 teaspoons white wine vinegar
1/2 small clove garlic, finely minced
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon dry mustard
12 pitted black olives, chopped

PROCESSING METHOD

Hi! I am Phil Anderson, Harris Teeter's Executive Chef. Tuna Salad with Peppers, Onions and Olives, is what we're making today. Now the recipe calls for one green bell pepper, one red bell pepper. After I clean them, I cut them into julienne like matchstick size. Same thing with the onion. It was one onion and I cut them in kind of half circles, but we call it julienne in the recipe. I have 12 black olives. I would cut up three them, because that's what's going to go on just one salad and then two tomatoes.

Now these look kind of small tomatoes. I cut them in half and then cut the half in four wedges, and then we have about 7 ounces of albacore tuna. Albacore tuna is the best tuna. White, chunked, flaked, very nice, very good flavor. Then what we're going to do is we're going to make a little vinaigrette using extra virgin olive oil, white wine vinegar, some dry mustard and that's just a quarter of a teaspoon and clove of garlic that I've minced up and a little bit of salt.

Now you don't know how salty it is until you taste that olive to see if the olive -- olive contributes a lot of salt. So you want to be careful on the salt. The amount of food that I have here will make four salads, but I'm only going to make one because I have one right now. So how I am going to do that is, I'm going to put four pieces or wedges tomato here. That's although the same way, then some of the veggies. That's cool. A little bit of more put in there. Then we are going to put some tuna fish right over the top of that.

I want to keep it nice and pretty. Now I'm going to make the vinaigrette. I am going to take a quarter cup of the white wine vinegar, then mince into my mustard. That's a quarter of a teaspoon of mustard. This is one clove of garlic, minced. We are going to wait on the salt. We are going to dissolve the dry mustard. I've put the towel down here because it will keep my bowl from moving all over the counter.

Now I want to slowly put in my olive oil on a thin -- I'm trying to create an emulsion that double dried mustard acts as an emulsifier. I'm going to just drizzle a little bit over the top. I'm going to finish with the olives and I will depend on the salt and pepper shaker at the table, depending on how salty these olives are. There you have it. Tuna Salad with Peppers, Onions and Olives. Enjoy!

FRUIT AND VEGETABLE SALAD

2010-11-14T10:53:00.000-08:00

Hi! Once again, I am Rob Carson, I am a radio personality and I cook. Today, I am turning over the cooking to Susan Watterson from CulinAerie, a wonderful private cooking school in Washington DC. Today, we're doing Summer Salad Madness.

GRILLED MUSHROOM ORIENTAL SALAD

2010-11-10T03:36:00.000-08:00

Grilled Mushroom Oriental Salad from Mushrooms Canada on Vimeo

Assorted fresh mushrooms and a zesty oriental style dressing are the stars in this warm zippy salad - perfect for lunch or to accompany grilled meat.

SERVING : 4

Preparation Time : 15 mins.
Cooking Time : 6 mins.

INGREDIENTS
3 tbsp each vegetable oil and soy sauce 45 mL
1/3 cup rice vinegar 75 mL
2 cloves garlic, minced
1 tbsp mustard 15 mL
2 green onions, chopped
1 tbsp finely minced gingerroot 15 mL
1 lb. assorted sliced fresh Mushrooms (white button, crimini, portabella, shiitake, oyster) 500 g
3 tbsp teriyaki sauce 45 mL
16 cups mixed salad greens or baby spinach 4 L
1 tbsp sesame seeds 15 mL

PROCESSING METHOD

* In small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and gingerroot; set aside.
* Pile mushrooms in centre of large piece of heavy-duty aluminum foil.
* Drizzle with teriyaki sauce.
* Fold edges and ends to seal well.
* Barbeque on high heat about 5-6 minutes or until steaming. Heat dressing on barbecue or stovetop just until boiling.
* Divide salad greens evenly among 4 large salad plates.
* Top with warm mushroom slices and drizzle with hot dressing.
* Sprinkle sesame seeds on top.
* Serve immediately.

Tips
Prepare dressing in micro proof bowl or glass (2 cup / 500 mL) measuring cup and heat in microwave until boiling.
Mushrooms could be cooked in 425° F (220° C) oven instead of barbeque.

Variation
Substitute roasted garlic teriyaki sauce for plain teriyaki sauce.

GRILLED AUBERGINE SALAD

2010-11-10T03:27:00.000-08:00

Salads : How To Make Grilled Aubergine Salad

Also known as "Baba Ghanoush", this grilled aubergine salad is a definite favourite of both vegetarians and meat-eaters alike. It can be served with pitta bread or other types of salads.

SERVINGS : 2

Preparation Time : 10 minutes
Cooking Time : 45 minutes

INGREDIENTS
2 aubergines
2 tbsp tahini sauce
1 clove of garlic , minced
2 tbsp lemon juice
3 tbsp olive oil
2 tbsp coriander (cilantro) , chopped
salt and pepper , to taste
parsley , for garnish

1 barbeque grill
1 knife
1 spoon
1 set of tongs
1 bowl
1 tray
1 fork
1 chopping board

PROCESSING METHOD

Grill the aubergine
* Before placing the aubergines on the grill poke them a few times with a knife.
* Grill for about fifteen to twenty minutes, turning them once. Do not worry if they look a little burnt; it creates a smoked flavour right for this dish.
* Remove and let cool.

Scoop flesh out and chop
* First of all, cut the skin top off with a knife and then using a spoon, scoop the flesh out on to the cutting board.
* Now chop it with the knife and put into a bowl.

Add the rest of the ingredients
* Add to the bowl the tahini, garlic, lemon juice, olive oil, coriander, salt, and pepper.
* Mix and season to taste, especially adjusting the salt and lemon juice.

Serve
* Put the salad into a nice serving dish and garnish with parsley.
* This mouth-watering dish can be served as part of a meal or with other salads.

INDIAN AVOCADO SALAD

2009-11-29T05:18:00.000-08:00

Indian : How To Make Avocado Salad

Avocado is not a fruit that we normally associate with Indian food…but try this avocado salad recipe and you will be really surprised. The colors, the texture and the aroma blend in so beautifully

INGREDIENTS
1 Avocado
1 Medium Tomato
3 Stocks of Green Onion
1 Green Chili
1/2 teaspoon Roasted Cumin Powder
1/2 teaspoon Black Pepper Powder
5 sprigs Cilantro
Lemon Juice

PROCESSING METHOD

Avocado Preparation
* Today, we’re going to show you how to make simple, delicious avocado salad.
* We’re going to start off with a nice ripe avocado. You can usually press it a little and if the skin gives, and you know it’s ripe.
* And then you slice it down the middle. Just peel it. If it’s really ripe, it peels off very easily.
* Now, we’re going to chop the avocado. You want to keep nice pieces as you don’t want it mashed like guacamole.
* We're going to keep this avocado to one side.

Mix Ingredients
* We’re now going to add our green onions, tomatoes, cilantro, and this cumin powder to a bowl. This mix together with the black pepper is what gives it the really nice smoky flavor. Very exotic!
* We’re now going to give it a good stir before we add the avocado in, because we don’t want the avocado to get mashed. Ok, let’s mix this up a little bit.
* We can also add the salt and lime juice. Mix the ingredients a little more.
* Now, add the avocados and lightly mix.

Stand
* This avocado salad recipe tastes best if you make it and keep it for about half an hour. In this time, the onions and tomatoes will have time to marinate and the lemon juice. Guacamole has its own nice flavor but this is more of a salad and it can be used with Indian food unlike guacamole.

Serve
* Right, it’s like an Indian salad with a twist. It’s as simple as that. It’s delicious and it’s very healthy. Well both of us like our food hot.
* So we’re going to add some green chilies in there but they’re totally optional.

QUAIL PANCETTA SALAD

2009-11-29T05:13:00.000-08:00

Salads : How To Make Quail Pancetta Salad

A very tasty salad - great if you fancy something a bit different. A very unique and tastful alternative to the usual salad.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
170 g tinned flageolet beans, washed & drained
8 rashers pancetta, cut in round slices
170 g French beans
8 breasts of quail
2 heads of endive
salt and pepper
150 ml extra virgin olive oil
2 tbsp shallot vinegar
salt and pepper

1 saucepan
1 chopping board
1 sharp knife
1 non-stick frying pan
1 pair of tongs
kitchen paper
1 colander
2 bowls
1 whisk

PROCESSING METHOD

Boil the water
* Fill the saucepan half full of water, then bring to the boil, adding a little salt.
* Using a sharp knife, top and tail the French beans and set to one side.

Fry the pancetta
* Using the non-stick frying pan, fry the pancetta for about 1 minute each side and then keeping the bacon juice in the pan, remove the pancetta onto a plate covered in kitchen paper to drain.

Cook the beans
* Add the French beans to the saucepan and cook for 2-3 minutes in rapidly boiling water.
* Drain into a colander and run under a cold running tap for a minute to refresh.

Prepare and cook the quail
* Season the skin of the quail with salt and pepper and add to the frying pan containing the bacon juices and fry over a medium heat for 2 minutes on each side.
* Remove from the pan and rest on kitchen paper.

Make the dressing
* Transfer the cooking juices from the frying pan into a bowl.
* Add the olive oil and shallot vinegar and whisk well, seasoning with salt and pepper. Keep whisking until emulsified.

Add the beans
* Now add the French beans and flageolet beans to the dressing and toss together.

Add the quail
* Take the breasts of quail and slice each into 2 or 3 pieces. Add to the dressing and toss well.

Prepare the chicory
* Slice off the ends of the chicory and break apart into leaves.

Arrange and serve
* On each serving plate, arrange 4 leaves of chicory. Place a slice of pancetta on top and spoon over the beans and quail mixture. Top with another slice of pancetta.
* Drizzle some of the liquid from the salad bowl around the plate to add a finishing touch.
* Serve.

BRUNCH SALAD

2009-11-29T05:10:00.000-08:00

Cheap Recipes : How To Make Brunch Salad

A unique brunch salad recipe: a fusion of rocket salad, black pudding, bacon and eggs completed with a mustard dressing.

SERVING : 4

Preparation Time : 40 minutes
Cooking Time : 20 minutes

INGREDIENTS
100 g rocket
12 rashers of smoked bacon
400 g black pudding
4 eggs
4 tbsp dark vinegar
100 ml olive oil
2 tbsp whole grain mustard
1 tbsp white wine vinegar
salt and pepper

1 chopping board
1 knife
1 tall pot
1 slotted spoon
kitchen roll
4 small bowls
1 frying pan
1 bowl
1 whisk
tongs

PROCESSING METHOD

Fill the pot and heat to boil
* Add enough water to the tall pot to fill it 3/4 of the way. Place it on a high heat and add some salt and the dark vinegar. While waiting for the water to boil carry on with the other preparations.

Preheat the oven
* Set the oven to a low 75°C ( 165°F / half a gas mark).

Make the dressing
* Add the mustard, white wine vinegar, olive oil and season with salt and pepper. Whisk thoroughly and set aside.

Cut the bacon
* Slice each rasher of bacon in half.

Cut the black pudding
* Chop the black pudding into four sections. Holding lengthways cut the sections into long quarter strips.

Fry the bacon
* Place the frying pan onto a high heat and fry the bacon, turning occasionally.
* When cooked, take it out and drain on some kitchen paper to get rid of excess fat.

Fry the black pudding
* Using the same pan, add the black pudding and cook for a few minutes, again turning occasionally with your tongs.
* Drain on kitchen paper.

Place in the oven
* Place the bacon and black pudding into the preheated oven to keep them warm.

Prepare the eggs
* Gently break 1 egg into each of the 4 small bowls.
* Tip : Putting the eggs into the bowls makes it easier to put them into the water easier and prevents breakages.

Poach the eggs
* Turn the heat down to a simmer and taking the slotted spoon, swirl, anti clockwise to create a vortex.
* Place all the eggs very carefully into the swirling water. Allow them to cook for 2-3 minutes.

Remove the eggs
* Take the eggs out of the water with a slotted spoon and place on a plate with a piece of kitchen roll to drain.

Mix the rocket with the dressing
* Add the rocket to the bowl with the dressing and toss to mix together.

Serve
* For each portion, take a serving plate and place some dressed rocket in the centre.
* Then put some bacon and black pudding on top and a heap on some more rocket, bacon and black pudding.
* Finally place a poached egg on top.

BROAD BEAN, CHERRY TOMATO AND PASTA SALAD

2009-11-22T13:16:00.000-08:00

Pasta : How To Make Broad Bean And Cherry Tomato Pasta

This enticing pasta salad dish blends the sweet taste of cherry tomatoes with a delicious mix of feta cheese, herbs, and spices. It makes a perfect summer snack.

SERVING : 4 to 6

Preparation Time : 10 minutes
Cooking Time : 15 minutes

INGREDIENTS
200 g broad beans, shelled
450 g short, cooked pasta
250 g cherry tomatoes
60 ml olive oil
6 sprigs of thyme
2 tbsp basil, chopped
2 tbsp parsley, chopped
50 g feta cheese
60 ml olive oil
1 tsp chilli flakes
the juice of 1/2 a lemon
salt & freshly ground black pepper, to taste

1 saucepan
1 slotted spoon
1 bowl of iced water
1 large bowl
1 roasting tray
1 spoon

PROCESSING METHOD

Set the oven
* Preheat the oven to 240°C - 460°F

Cook the broad beans
* Bring a pan of water to the boil and add some salt.
* Cook the broad beans for twenty seconds.
* Then transfer them to a bowl of iced water. Let them cool for a few seconds, and remove from the iced water.

Peel the broad beans
* Tear a small hole in the end of each broad bean to easily squeeze the bean out.
* The iced water will have loosened their skins. Put them in a bowl.

Roast the tomatoes
* Place the tomatoes on a tray, drizzle over the olive oil, season with salt and pepper, and add the sprigs of thyme.
* Mix together so all the tomatoes are thoroughly coated and then roast them in the oven for seven to 10 minutes.

Combine all ingredients
* Place the cooked pasta, both herbs, the feta cheese, olive oil, chilli flakes, lemon juice, broad beans and the cooked tomatoes (including oil) into a large bowl.
* Season with salt and freshly ground black pepper.

Mix together and serve
* Combine everything together well, crushing the cherry tomatoes a little with your spoon to release the juices.
* Serve promptly and enjoy.

BBQ ONION AND ASPARAGUS SALAD

2009-11-22T13:09:00.000-08:00

Salads : How To Make BBQ Onion And Asparagus Salad

A delicious salad that is great as an alternative to the traditional green salad - perfect for summer barbecues.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 1 hour

INGREDIENTS
1 Spanish onion, peeled
1 red onion, peeled
2 giant spring onions, peeled (or 2 bunches of normal spring onions)
6 French onions, peeled
9 shallots, peeled
1 bunch of asparagus
200 ml balsamic vinegar
25 g sugar
100 ml olive oil
salt and pepper

1 saucepan
1 large bowl
1 medium bowl
1 chopping board
1 sharp knife
1 set of tongs
1 metal spatula
1 tray
1 spoon
1 barbecue, charcoal or gas
1 bottle of water to douse any flames

PROCESSING METHOD

Prepare the barbecue
* If you have a charcoal barbecue, light it 30-45 minutes before you plan to cook and wait until the charcoal has turned white and there are no more flames.
* If you are using a gas barbecue, turn to high and leave for 20 minutes to heat up.

Make the balsamic syrup
* Into the saucepan, add the balsamic vinegar and the sugar and bring to the boil.
* Cook for 5 minutes until the sauce thickens to a syrupy consistency, remove from the heat and allow to cool.

Prepare the onions
* Cut the Spanish and the red onions into thick slices and add them to the bowl.
* Cut the giant spring onions into quarters and the French onions in half and add them to the bowl. If you are using normal spring onions, just add them straight to the bowl without cutting.
* Finally, without cutting, add the shallots to the bowl.

Season the onions
* Pour most of the olive oil over the onions, season with salt and pepper and, using your hands, mix well.

Prepare and season the asparagus
* Using the knife, remove the bottom third of the asparagus and discard.
* Add the tips to the bowl, the remaining olive oil, salt and pepper and mix again using your hands.

Barbecue the onions and the asparagus
* Onto the barbecue, place the onions and cook for 5 minutes on each side until soft.
* Remove from the barbecue and place onto the tray. Cook the asparagus for 5 minutes one side and 1 minute the other.
* Remove and place with onions.

Serve
* Drizzle the balsamic vinegar around a serving plate and arrange the onions and asparagus in the centre.
* Serve in the summer as a meal accompaniment - delicious with meat dishes.

TOMATO SALAD WITH CHIVIES AND SHALLOTS

2009-11-22T12:54:00.000-08:00

Salads : How To Make Tomato Salad With Chives & Shallots

A juicy tomato salad with a flavoursome chive and shallot twist and a mustard dressing - perfect for any occasion.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 5 minutes

INGREDIENTS
8 tomatoes
1 bunch of chives
5 regular shallots
3 tbsp dark French mustard
1/2 tbsp sugar
75 ml malt vinegar
220 ml sunflower oil
salt and pepper

1 bowl
1 whisk
1 measuring jug
1 small knife for peeling
1 large cutting knife
1 chopping board
1 large pan
1 large slotted spoon

PROCESSING METHOD

Make the dressing
* Quickly whisk the mustard, sugar and vinegar together.
* Slowly add the oil in a thin stream and then whisk again firmly.
* Season with salt and pepper, give it a quick mix, and leave your dressing to stand.

Blanch the tomatoes
* Remove the 'eye' of each tomato and make a cross on the bottom.
* Boil a litre of water and put the tomatoes in for 20 seconds, then straight into iced water.
* Leave for one minute, remove and peel off the skin.

Chop the shallots
* Finely chop the shallots and put to one side.

Slice the tomatoes
* Finely slice each tomato horizontally, discarding the very top and bottom.

Chop the chives
* Take the bunch of chives and cut them finely.

Prepare the plate
* Arrange the sliced, blanched tomatoes onto a plate.

Add the dressing
* Sprinkle the chopped chives and shallots over the tomatoes, drizzle the dressing over the top and serve.

CRIPY CAMAMBERT WITH CELERIAC AND PEAR SALAD

2009-11-03T05:57:00.000-08:00

Salads : How To Make Crispy Camembert With Celeriac & Pear Salad

A rich appetiser that explores the unusual combination of cheese with celery and pear.

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 20 minutes

INGREDIENTS
240 g camembert cheese, cut into 4 pieces
4 tbsp flour
1 egg, beaten
100 g breadcrumbs
500 ml vegetable oil
1 head of celeriac
1 bunch of young celery leaves
A few tarragon leaves
1 pear, peeled
750 ml clear apple juice
2 tbsp sugar
3 tbsp olive oil
salt and pepper

2 saucepans
1 slotted spoon
2 trays
kitchen paper
1 large bowl
1 fork
1 spoon
1 chopping board
1 knife

PROCESSING METHOD

Make the sauce
* Place the saucepan over a medium heat and add the apple juice and sugar.
* Bring to a boil and reduce down to a syrupy consistency - this should take approximately 15-20 minutes.

Prepare the cheese
* Sprinkle the flour onto a tray and lightly coat a piece of cheese.
* Dip the coated cheese into the egg mixture and roll generously in breadcrumbs. Repeat the process with all four pieces of camembert.

Check the sauce
* It should have now reached the right consistency - this is usually indicated by foaming. Remove the saucepan from the heat and allow to cool. If you find that the sauce reduces too much whilst cooling, add a drop of water to the sauce which should bring the consistency back to the right level.

Prepare the celeriac
* Remove all of the skin from the celeriac and discard the peel.
* Cut into thin slices and then strips and place into the bowl.

Prepare the pear
* Slice the pear into strips, discard the core and add the strips to the bowl.

Make the salad
* Tear the celery and tarragon leaves into the bowl with the celeriac and the pear.
* Season with salt and pepper, pour in the sauce and the oil and mix well.

Fry the cheese
* Pour the oil into a saucepan and allow to heat. Add the cheese and allow to fry until golden brown (approximately 30 seconds).
* Remove the camembert and place onto a tray lined with kitchen paper to absorb excess oil. Repeat these steps for all the cheese.

Present and serve
* Serve the camembert on a plate, spoon over generous helpings of the salad, finish with an extra drizzle of sauce and serve.

GRILLED VEGETABLE SALAD

2009-11-03T05:50:00.000-08:00

Even if you don't dig salads, or if you think you don't like vegetables, give this recipe a shot. I promise, I'll make it worth your while, and at the very worst, eat one of these delicious, nutritious monsters and maybe you'll feel a little better about chowing down that cheeseburger you had for lunch.

INGREDIENTS
1/4 cup of virgin coconut oil
1 pound of fresh asparagus
2 zucchinis cut lengthwise into strips
1 medium-sized eggplant also cut lengthwise
3 bell peppers, de-seeded with the tops and bottoms removed and opened into one long piece
2 sliced red onions
about 5 ounces of organic mixed greens
1/2 cup of crumbled goat cheese
1/2 cup of sunflower seeds
1/4 cup of real grated Parmesan cheese
1/4 cup of extra virgin olive oil
five cloves of minced garlic
2-3 tablespoons of balsamic vinegar
salt and fresh ground pepper

Coconut Oil 101
Let's talk about the coconut oil first - this stuff is awesome. It's gotten a bad rap in the past because of its saturated fat content - that's the bad kind - but it's also rich in short and medium chain fatty acids, especially lauric acid - which is good. But while the debate rages on over the health benefits of coconut oil, here is one indisputable fact: it's delicious. So, let's live a little.

PROCESSING METHOD

Coat the Vegetables With Oil
* If it's solid, measure your oil into a small bowl and microwave for about fifteen seconds. Once it's in liquid form, take a brush and coat your vegetables, as well as a small amount directly onto your grill.

Prep the Grill
* Where you grill is up to you - if you've got an indoor grill or grill pan and it's freezing outside, bring your show indoors and grill on medium high. If you've got an outdoor charcoal grill and some all natural hardwood lump charcoal and it's 75 and sunny all year round, get your outdoor grillin' on and get ready for some smoky vegetable greatness.

Grill the Vegetables
* Place your vegetables on the grill and keep an eye on their progress.
* Though cooking time will vary depending on your heat source, use these as rough guidelines : peppers take the longest (you want the skin to be charred), around 10 minutes zucchini, eggplant, and onions are somewhere in the middle, around 8 minutes, flipping once asparagus is the shortest, about 6 minutes
* Remove the veggies as they're done and let them cool just a bit. Peel the charred skins from your peppers, and cut all the vegetables into thin, bite-size, strips.

Grilled Vegetable Salad Substitutions
* Another beautiful thing about this salad is that you can substitute pretty much any veggie you want for the ones I'm using. Always use the freshest produce you can find, but know that even shoe leather coated in coconut oil and grilled outdoors isn't bad.

Mix the Vegetable Salad Dressing
* In a bowl off to the side, mix together your olive oil, vinegar, garlic, salt and pepper, and your dressing is good to go. Using a simple dressing is key for this salad - it's all about highlighting the natural flavors of the grilled veggies, so don't be tempted to douse your miraculous creation in ranch or French.

Assemble the Grilled Vegetable Salad
* For the final presentation, you can group together your veggies, cheese, and seeds on a bed of greens and allow your guests to mix them together, but here's how I rock it: in a large bowl mix together and chop all of your ingredients - vegetables, greens, cheese, seeds... everything - and toss with your dressing.
* The beautiful array of colors and textures will have even meat-eaters' mouths watering. If any of this stuff actually makes it out of the kitchen.

JAPANESE CRISPY SALMON WITH NOODLE SALAD

2009-10-27T15:59:00.000-07:00

Salad : How To Make A Crispy Salmon With Noodle Salad

This tasty and healthy fish dish served with a wholesome salad makes an ideal light main course.

Preparation Time : 15 minutes
Cooking Time : 40 minutes

INGREDIENTS
400 g egg noodles
4 salmon fillets, with skin on
2 tbsp olive oil
salt and freshly ground black pepper
1 cucumber, finely sliced
2 spring onions, finely sliced

For The Soy Dressing
2 tsp sesame oil
120 ml soy sauce
2 tbsp balsamic vinegar
60 ml lime juice
2 tbsp sugar
2 red chillies, finely chopped

1 large pan
1 colander
1 frying pan
1 brush
1 spatula
1 bowl
1 whisk
1 spoon

PROCESSING METHOD

Cook the noodles
* Bring a large saucepan of water to the boil and add the noodles. Cook for 2 minutes.
* Drain the water through a colander and refill the saucepan with cold water. Add the noodles to cool. Leave for 2 minutes and drain again.

Make sesame dressing
* Into a bowl add the sesame oil, soy sauce, balsamic vinegar, sugar, lime juice and the chopped chillies. Stir well until the sugar dissolves.

Step 3: Season the salmon
* Brush both sides of the salmon fillets with oil and season with salt and pepper.

Step 4: Cook the salmon
* Heat a dry frying pan over a high heat for 2 minutes. Add the salmon, skin down and cook for 2 minutes.
* Turn and cook for another 2 minutes.
* Remove the salmon from the pan and allow to rest for 2 minutes.

Serve
* Place the noodles on a plate and arrange the cucumber and spring onions on top.
* Add the salmon and finally drizzle over the soy dressing and serve.

BROAD BEAN SALAD WITH FETA CHEESE

2009-10-13T11:43:00.000-07:00

Salads : How To Make Broad Bean Salad With Feta Cheese

For days when you want something light, healthy but equally as filling! Fantastic for lunch with pitta bread.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 5 minutes

INGREDIENTS
1 kg frozen broad beans
4 tbsp olive oil
7 sprigs mint
200 g feta cheese
1 lemon, halved
salt
pepper

1 chopping board
1 wooden spoon
1 large knife
1 large bowl
1 paper towel
1 cooking pot with lid
1 colander
scissors

PROCESSING METHOD

Prepare the pot of water
* Fill the cooking pot three quarters full of water and add a pinch of salt. Place the pot on the hob and bring to the boil.

Wash and dry the mint
* Wash the mint under a cold tap and spread onto a paper towel. Pat the mint dry but be careful not to damage or bruise the leaves.

Strip and cut mint leaves
* Strip the mint leaves from their stalks and use a pair of scissors to snip them into strips. However, remember to save four sprigs of mint for garnishing.

Cook the beans
* Pour the beans into the boiling water and cover with a lid. Stir with the wooden spoon and allow to boil for 1 minute.
* Once the beans have cooked drain them in the colander.

Dice the feta
* Using the large knife, cut the feta cheese into cubes.

Combine the feta, herbs and oil
* Take the large bowl and add the beans, feta cheese, mint and olive oil. With the wooden spoon, gently toss the ingredients, ensuring that the feta cheese does not crumble.

Add seasoning and lemon juice
* Finally, season with lemon juice, salt and pepper. Stir.

Serve
* Present in individual serving bowls and use the remaining sprigs of mint to garnish.

POTATO, ANCHOVY, ENDIVE AND LEMON SALAD

2009-10-13T11:39:00.000-07:00

Cheap Recipes : How To Make Potato, Anchovy, Endive And Lemon Salad

The perfect summertime salad - inspiring and effortless, great as a zesty appetiser!

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 25 minutes

INGREDIENTS
1 kg potatoes, unpeeled
60 ml olive oil
30 g walnuts, roughly chopped
1/2 red onion, peeled and diced
1/2 freshly squeezed lemon, juice
1 1/2 lemons, peeled and finely sliced
3 heads of Belgian endive, individual leaves
50 g drained anchovies
12 black olives
few parsley sprigs, to garnish
salt
pepper

1 chopping board
2 knives
kitchen paper towel
1 medium cooking pot
1 colander
1 bowl of iced water
1 serving platter

PROCESSING METHOD

Cook the potatoes.
* Into the cooking pot, place the potatoes, fill with water and put on a high heat.
* Season with salt and pepper, cook for approximately 20 minutes until boiled and remove from the hob.

Drain the potatoes.
* Using the colander, drain the potatoes and transfer to a bowl of iced water.

Pat dry the potatoes.
* Place the potatoes onto the chopping board and pat dry using a kitchen paper towel. If any of the potatoes are too big, halve them using the knife.

Assemble the salad on platter.
* Arrange the lemon slices and endives on the serving platter, then heap on the potatoes.
* Drizzle with oil and lemon juice, season with pepper and scatter the anchovies over the top.
* Finally, add the walnuts and onions and a few sprigs of parsley.

Serve.
* Serve this innovative salad with a more neutral dish or as a zesty summertime appetiser!

SPICY CORN AND SHRIMP SALAD

2009-10-09T15:18:00.000-07:00

Salads : How To Make Spicy Corn And Shrimp Salad

A robust medley of tastes with a New Orleans tang. A great combination of food types to get those taste buds working.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 15 minutes

INGREDIENTS
16 king prawns
350 g sweet corn
6 stalks of celery , chopped
2 potatoes , peeled and diced
1 bunch of baby spinach
1 tbsp basil , chopped
2 tbsp coriander , chopped
30 g butter
40 ml olive oil
1 tsp cayenne pepper
1 tsp sugar
salt
pepper

1 frying pan
1 saucepan
1 sieve
1 wooden spoon
1 spoon
1 tray
1 bowl
scissors

PROCESSING METHOD

Cook the potatoes
* Put the potatoes into the saucepan, cover with water and add a pinch of salt. Bring to the boil and cook for 5 minutes.
* Once cooked, pour them into the sieve and leave to cool.

Prepare the prawns
* Use the scissors to cut the shell. Starting from just behind the back of the head, insert the scissors and carefully cut down to the tail.
* Peel the shell off, but be careful to leave the head on. Now, remove the vein that runs along the back.
* Place the peeled prawns onto a tray.

Fry the potatoes
* Put the frying pan on a medium to high heat, add half of the oil and half the butter. When hot, add the potatoes and fry for 2 minutes stirring occasionally.
* Then add the celery, season with salt and pepper and fry for 5 minutes stirring again.
* When cooked, put onto the tray.

Cook the prawns and corn
* Put the rest of the butter and the oil into a frying pan. When hot, add the prawns and cook for 1 minute, then turn over and add the sweet corn.
* Season with salt, add the sugar and cayenne pepper, mix together well and cook for 30 seconds.
* Remove from the heat.

Finish the shrimp salad
* Take a bowl and place the prawn and sweet corn, potato and celery, basil, coriander and spinach into it and gently mix together.
* Pile on a serving plate and enjoy this spicy corn and shrimp salad.

FENNEL, PEACH AND WALNUT SALAD

2009-10-09T15:12:00.001-07:00

Cheap Recipes : How To Make Fennel, Peach And Walnut Salad

This salad is a perfect accompaniment for fish and seafood.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 20 minutes

INGREDIENTS
3 bulbs of fennel
2 peaches
120 g walnuts, shelled
100 ml water
1 tbsp salt
4 tbsp lemon juice
6 tbsp olive oil
1 tbsp sugar
1 bunch of fresh parsley
salt
pepper

1 chopping board
1 sharp knife
1 small saucepan
1 roasting tray
2 bowls - one large, one small
1 spoon

PROCESSING METHOD

Preheat the oven
* Set the oven temperature to 180°C / 360°F

Make the salted water
* Add the water and salt to the saucepan. Heat over a medium temperature whilst continually stirring until the salt has dissolved.

Prepare the walnuts
* Place the walnuts onto the roasting tray.
* Spoon over enough of the salted water to coat the nuts and mix.

Roast the walnuts
* Place the tray onto the middle shelf of the oven and roast for 10 minutes or until the walnuts are completely dry.
* Remove from the oven.

Prepare the fennel
* Cut the fennel bulb lengthways and thinly slice each section. When all the fennel is sliced, place it into the large bowl.

Slice the peaches
* Cut off one side of the peach as close to the stone as possible, then cut off the opposite side and discard the remaining part.
* Thinly slice the peach sections and add to the bowl with the fennel.

Make the dressing
* In the small bowl mix the lemon juice and sugar until it dissolves.
* Add the olive oil and stir well.

Finish the salad and serve
* Add the parsley to the bowl of fennel and peach slices and season with salt and pepper.
* Pour over the dressing and mix everything together.

Serve
* Garnish with the salted walnuts.

SPICY TUNA AND PICKLED LEMON SALAD

2009-10-09T15:08:00.000-07:00

Less than 15 mins : How To Make Spicy Tuna & Pickled Lemon Salad

A wonderful dish which can be served as an alternative to a regular tuna salad - the zesty flavour makes this perfect for a summer treat!

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 5 minutes

INGREDIENTS
400 g fresh tuna
1 pickled lemon
400 g cooked chickpeas
1 tbsp sweet paprika
1/2 tsp chilli flakes
2 tbsp lemon juice
1/2 tbsp honey
60 ml olive oil
1 handful coriander, chopped
50 g fresh spinach
4 tbsp vegetable oil
salt
pepper

1 frying pan
1 pair of tongs
1 chopping board
1 knife
1 small bowl
1 large bowl
1 spoon
1 tray

PROCESSING METHOD

Prepare the tuna
* Roughly cube the tuna and place it on a tray.

Season the tuna
* Generously season the tuna with salt and pepper.

Fry the tuna
* Heat the frying pan until it is very hot. Add the oil and heat until smoking.
* Add the cubes of tuna and cook in batches. Cook for 20 seconds, turn over and cook for a further 20 seconds and remove.

Prepare the pickled lemon
* Discard the ends of the lemon and cut into fine cubes.

Make the dressing
* Into the small bowl, add the lemon juice, honey, sweet paprika, chilli flakes and olive oil and mix well.

Make the salad
* To the large bowl, add the tuna, chickpeas, coriander, spinach and the pickled lemon.
* Pour over the dressing and mix together well.

Serve
* Place the salad onto a serving plate and serve.

INDIAN CAULIFLOWER, TAHINI AND LEMON SALAD

2009-09-21T14:06:00.000-07:00

Indian : How To Make Cauliflower, Tahini And Lemon Salad

A refreshing, zesty salad which complements fish dishes wonderfully.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 30 minutes

INGREDIENTS
1 cauliflower , cut into small florets
1 ltr vegetable oil
1 bunch of chives , chopped
60 ml tahini , raw
200 ml cold water
1 1/2 lemons , juiced
the zest of 1 lemon
salt
pepper

1 saucepan
1 slotted spoon
1 tray
paper towels
1 large bowl
1 small bowl
1 whisk
1 spoon

PROCESSING METHOD

Make the tahini
* Put the tahini in the small bowl. Add the lemon juice and the salt and whisk well.
* Add half of the water and whisk until blended.
* Add more water as needed until the consistency is thick and smooth.

Fry the cauliflower
* Heat the vegetable oil in the saucepan and begin to cook the cauliflower in batches. Fry for five minutes, remove and place onto a tray lined with a paper towel to absorb excess oil. Repeat with the remaining cauliflower.

Assemble the salad
* Place all of the cooked cauliflower florets into the bowl.
* Add the lemon zest and chives and spoon in the tahini.
* Season with salt and pepper and mix until the florets are coated evenly.

Serve
* Serve the salad onto a plate with lettuce leaves and herbs of your choice.

ORANGE, RED ONION AND OLIVE SALAD

2009-09-21T14:02:00.000-07:00

Cheap Recipes
How To Make Orange, Red Onion And Olive Salad

A very simple, but decorative and tasty salad to enjoy in the sunshine. A real summer salad for all the family to enjoy.

SERVING : 4

Preparation Time : 15 minutes

INGREDIENTS
4 oranges
2 red onions
1 small bunch of mint
1 handful of black olives
50 ml olive oil
25 ml sherry vinegar or wine vinegar
salt and pepper

1 large knife
1 small knife
1 pair of scissors
1 chopping board

PROCESSING METHOD

Wash the mint
* Wash the mint thoroughly under a cold tap and pat dry very well with some kitchen roll.
* Set aside a few sprigs of mint to garnish the salad.

Cut the mint
* Strip the mint leaves from the stalk and snip the leaves into strips using the scissors.

Prepare the oranges
* Cut off the tops and bottoms of the oranges. Cut off the skin, removing as much of the white pith as possible. Cut them crosswise into 1 cm thick slices.

Prepare the onions
* Peel the onions and then slice them into thin rings.

Arrange the dish
* Arrange the sliced oranges on a large platter.

Add the onion
* Scatter the onion rings on top of the orange slices and sprinkle the chopped mint and a handful of black olives all over the plate.

Dress and serve
* Just before serving, pour some olive oil and the sherry vinegar over your salad.
* Season with salt and pepper and serve.

SPICED SHRIMP, SPINACH, POTATO SALAD

2009-09-21T13:56:00.000-07:00

Salads : How To Make Spiced Shrimp & Spinach Potato Salad

A dish that has it all - flavour, spice, energy and nutrition.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
16 fresh shrimps, cleaned, heads optional
2 potatoes, peeled and diced
2 cloves of garlic, chopped
2 tbsp parsley, chopped
2 tbsp coriander, chopped
1 bunch young spinach leaves, torn
120 ml sour cream
30 g butter
500 ml vegetable oil
salt

For The Spice Mix
1/2 tsp cayenne
3 tbsp sweet paprika
1 tbsp cumin
1 1/2 tbsp curry powder
3 tbsp coriander powder
1 1/2 tsp salt

1 frying pan
1 saucepan
1 small bowl
1 large bowl
1 spoon
1 slotted spoon
1 tray
1 strainer
kitchen paper

PROCESSING METHOD

Mix the spices
* Put the paprika, cumin, curry powder, cayenne, coriander and salt into a small bowl and mix together.

Cook the potatoes
* Fill the saucepan with enough water to cover the potatoes, add the potatoes and bring to the boil. Cook until tender then drain.

Fry the potatoes
* Add the vegetable oil to a saucepan and heat over a high temperature. When the oil is very hot, begin to fry the potatoes in small batches - about a large spoonful each time.
* When they are golden brown, remove using a slotted spoon and place onto a tray covered with kitchen paper to soak up any unwanted oil.
* Repeat the process until you have fried all the potatoes.

Make the salad
* Put the potatoes into a large bowl followed by the spinach, coriander, parsley, chopped garlic and the sour cream.
* Season with salt and pepper and mix together well.

Season the shrimps
* Put the shrimps onto a tray and pour over the spice mix, turn in the spices to coat the shrimps thoroughly.

Fry the shrimps
* Heat the frying pan over a high temperature and add the butter, stirring it around in the pan until it melts.
* Add the shrimps to the pan, arranging them so that they all make contact with the base.
* Add 2 tablespoons of olive oil and cook them for 1 minute on the first side, then flip them over and fry for a further 30 seconds.
* Remove from the heat.

Prepare the salad and serve
* Put the potato salad onto a plate, arranging it as you wish.
* Place the shrimps on top and drizzle over any remaining sauce from the pan.
* Serve.

JAPANESE SEARED TUNA AND NODDLE SALAD

2009-09-15T15:00:00.000-07:00

Japanese : How To Make Seared Tuna And Noodle Salad

A salad with a definite Asian flair. It's original, extremely tasty, looks fabulous and is ready in less than half an hour.

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 8 minutes

INGREDIENTS
250 g fresh tuna
1 avocado
250 g rice vermicelli
2 tbsp sweet soy sauce
1 tbsp soy sauce
2 tbsp fish sauce
1 tbsp lime juice
2 tbsp sesame oil
2 tbsp basil, chopped
2 tbsp coriander, chopped
2 tbsp mint, chopped
1 tbsp sesame seeds
2 tbsp vegetable oil
salt
pepper

1 frying pan
tongs
1 tray
1 cutting board
1 knife
3 bowls
1 spoon
1 sieve
paper towel
1 fork

PROCESSING METHOD

Cook the noodles
* In a bowl, cover the noodles with boiling water and leave them to cook and soften for 6-7 minutes.
* When cooked, drain them through the sieve.
* Clean the bowl briefly with kitchen roll, return the noodles and leave to cool.

Make the dressing
* Into a bowl, add the sweet soy sauce, soy sauce, fish sauce, lime juice and sesame oil and mix together well.

Dress the noodles
* Spoon the dressing over the noodles, leaving 2 tbsp for later and mix well.
* Add the basil, mint and coriander and mix again.

Prepare the avocado
* Insert the knife up to the stone and cut it in half by rolling the avocado around the knife edge. Twist to separate the two halves. Embed the knife into the stone and twist to remove. Make a very shallow slit in the skin and peel it off.
* Finally, cut both halves horizontally into 0.5 cm thick slices and place onto a tray.

Season the tuna
* Generously season all sides of the tuna with salt and pepper.

Sear the tuna
* Add the oil to a hot frying pan. When it starts to smoke, add the tuna. Cook each side for 15 seconds.
* Fry every side but don't let it overcook. When done, remove.

Cut the seared tuna
* Cut both pieces of tuna into 8-10 mm slices.

Plate the salad
* Place two slices of avocado on a serving plate. Using the fork, twist a small portion of the noodles into a nest and put one on top of each avocado slice.
* Put another slice of avocado on top and add a couple of pieces of seared tuna.
* To finish, season with salt, sprinkle with sesame seeds and drizzle on the remaining dressing.
* It's now ready to serve.

MUSHROOM, ASPARAGUS AND TOMATO SALAD

2009-09-15T14:56:00.000-07:00

Cheap Recipes :
How To Make Mushroom, Asparagus & Tomato Salad

A mouth-watering salad that makes a meal in itself, or is equally as suitable as an accompaniment to any fish or meat dish.

SERVINGS : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
400 g assorted mushrooms, cleaned
1 bunch of asparagus
50 g walnuts, shelled
200 g cherry tomatoes
2 garlic cloves, sliced
1 small handful of rocket
1 1/2 tbsp thyme, chopped
30 g shaved parmesan
salt and pepper
60 ml olive oil

For The Sauce
200 ml port wine
4 tbsp sherry vinegar
3 tbsp olive oil

1 sharp knife
1 cutting board
1 slotted spoon
1 spoon
1 bowl of iced water
1 frying pan
1 large saucepan
1 small saucepan

PROCESSING METHOD

Prepare the vegetables
* Quarter all the mushrooms and place them on a tray. Slice the asparagus into four.

Make the sauce
* In the small saucepan, pour in the port wine and boil for a couple of minutes to evaporate most of the alcohol and reduce the liquid.
* Add the sherry vinegar and continue reducing the quantity until only half the amount of liquid remains.
* Add the olive oil, shake the pot well and take off the heat after a few seconds.

Cook the asparagus
* Fill half the large saucepan with water, bring to a boil and sprinkle in some salt.
* When the water is boiling, add the asparagus for one minute and then remove with the slotted spoon.
* Place these immediately into the bowl of iced water. This method is known as blanching which ensures the asparagus will remain crispy and maintain its colour.
* After another minute, remove the asparagus from the water and place into the small bowl.

Fry the other ingredients
* Heat the frying pan until very hot. Add half the olive oil and half the mushrooms and season with salt and pepper. Toss the mushrooms in the pan to coat them evenly with the oil.
* Add half the walnuts, garlic and tomatoes. Toss again and cook for a couple of minutes. Remove and place on a tray.
* Reheat the pan and repeat the cooking process for the second batch of ingredients.
* When it is done, set the mixture aside for a few minutes to cool down.

Add the asparagus and thyme
* Mix together the cooled mushroom mixture, asparagus and chopped thyme.

Assemble the salad and serve
* Spoon some of the mushroom and asparagus mixture into the serving dish, then layer this with the rocket leaves and the cheese.
* Drizzle the sauce over the assembled salad and serve.

POACHED SALMON WITH GREEN BEANS SALAD

2009-09-15T14:53:00.000-07:00

Salads : How To Make Poached Salmon With Green Beans

This poached salmon salad dish is a healthy and tasty alternative to the run-of-the-mill salads you might have encountered lately.

SERVINGS : 2

Preparation Time : 15 minutes
Cooking Time : 55 minutes

INGREDIENTS
1 tbsp salt
1/2 tsp peppercorns
1 bay leaf
1 fennel, finely sliced
2 x 150 g salmon fillets, skinless
150 g green beans, steamed
500 ml water
3 small tomatoes, deseeded and finely chopped
2 anchovies, finely chopped
1 onion, finely chopped
2 tbsp lemon juice
50 ml olive oil
1 bunch of fresh parsley, chopped

1 saucepan
1 slotted spoon
cling film
1 plate
1 bowl
1 spoon

PROCESSING METHOD

Make the dressing
* Into the bowl add the tomatoes, anchovies, onion, lemon juice, parsley and the olive oil.
* Season with salt and pepper, stir well and leave to marinate for thirty minutes.

Prepare the cooking liquor
* Into the saucepan add the salt, peppercorns, bay leaf, a third of the fennel and the water. Bring it to a boil and cook for five minutes.
* Remove from the heat.

Poach the salmon
* Place the salmon fillets into the cooking liquor and cover with cling film.
* Leave to poach for fifteen minutes.

Finish the salmon
* Once the salmon is cooked, remove from the pan, and place onto a plate.
* Now, carefully break it into large chunks.

Serve
* Place a few greens onto a plate.
* Add some sliced fennel a few more beans and then place some salmon chunks around the edge of the greens and on top.
* Finally, spoon on a little of the dressing.

FRUIT SALAD

2009-07-27T15:06:00.000-07:00

SERVING : 8

INGREDIENTS
1/2 pound of seedless grapes
1 quart of strawberries
1 cantaloupe
1 pineapple
2 bananas
1/2 cup of orange juice
3 kiwis
1 pinch of mint

PROCESSING METHOD

In a large serving bowl combine :

Grapes : rinse in cool water, slice in half

Strawberries : rinse in cool water, hull, cut into bite sizes

Cantaloupe : cut in half; remove the seeds and rind, cut into bite size pieces

Pineapple : remove the rind, cut into slices then into bite size pieces removing the core as you go

Bananas : peel and slice and put in small bowl.

Orange juice : pour 1/2 cup over the bananas

Kiwi : peel and slice or cut into wedges

Mint : garnish

All fruits and amounts are adjustable to your taste

ZEELAND LOBSTER SALAD

2009-07-19T10:39:00.000-07:00

SERVING : 4

Preparation Time : 15 mins

INGREDIENTS
2 lobsters, 1.1 lbs.
0.7 oz. corn salad
24 endive leafs
Dill, chervil, chive; hacked
Allspice
Basil
Cress
1 bunch of green asparagus
Mesclun (field greens or spring mix)
1.4 oz. winter truffles
1.8 oz. artichokes or chanterelle mushrooms
Xeres vinegar
Salt, pepper
4 tbsp. truffle oil
Olive oil

PROCESSING METHOD

* Cook the Zeeland lobster for 7-8 minutes.
* Cut it into slices. Remove the intestine and withdraw the stony bag from the head. Then, cut the tale into escallops.
* Prepare a seasoning with olive oil, garlic, coriander, Xeres vinegar, pepper and salt.
* Then, add the minced herbs.
* Soak the salads in the seasoning and add some salt and pepper, then corn salad, artichoke and the green asparagus.
* Place it on a serving dish. Sprinkle with chive.
* Then, add a mix of allspice, basil and cress.
* First, place the salad and the vegetables nicely in the middle of the dish, then lay the lobster nicely on the dish: first the tweezers, then the body and finally its meat.
* Sprinkle with parsley.
* Prepare the China truffle with some truffle oil, salt and pepper.
* Decorate the dish with this composition.

POTATO SALAD

2009-07-19T10:35:00.000-07:00

Hi, I'm Rachel Edelman, for About.com Food. Today I'm going to show you how to make a homemade potato salad. The perfect side dish for a picnic or dinner, potato salad can be flavored in a variety of ways. See how to make a simple potato salad that you can modify with your favorite flavors.

INGREDIENTS
4 potatoes
3 eggs
1/2 cup of onion
1/2 cup of celery
1 sprig of fresh dill
1/4 cup of mayonnaise
2 tablespoons mustard
salt
pepper

PROCESSING METHOD

Boil the Potatoes and Eggs
* First fill two pots with water, one pot for the potatoes and one for eggs. Bring the water to a boil. You can also salt the water for extra flavor and faster boiling.
* Meanwhile, peel four potatoes. Use a cutting board and sharp knife and cut the potatoes in quarters. Boil the potatoes until tender, about 8 to 10 minutes.
* Now drain the potatoes.
* Boil three eggs for 10 minutes and cool on a plate. If you don't like eggs or someone has a food allergy, you can always leave these out. When the eggs are finished cool them on a plate.

Chop Potato Salad Ingredients
* Now peel and chop half a cup of onion, chop half a cup of celery.
* Once the potatoes are cool, cut them into smaller, bite size pieces.
* Place the potatoes and vegetables in a large bowl. The bigger, the more room you'll have room to stir. Place one small sprig of dill into the bowl.
* Carefully remove the shells and chop the eggs into small pieces. Add the eggs to the potatoes and vegetables.

Combine Potato Salad Ingredients
* Add a quarter of cup mayonnaise and 2 tablespoons of mustard to the mixture. Gently stir.
* For a creamier consistency, add more mayo and mustard.
* Add salt and pepper to taste.
* When making potato salad you can add your favorite ingredients from scallions to green beans.

THAI CUCUMBER SALAD

2009-07-19T10:27:00.001-07:00

Hi, I'm Rachel Edelman for About.com Food. Today I'm going to show you how to make a Thai cucumber salad. If you like cucumbers, then you'll love this unique salad tossed in a tangy Thai dressing. Learn to make Thai cucumber salad at home.

INGREDIENTS
handful of fresh basil leaves and fresh coriander leaves
1 lime
1 shallot
1 small red chili pepper
2 cucumbers
2 green onions
fish sauce
shrimp paste or sauce
soy or tamari sauce

a grater
a food chopper
and a chef's knife

PROCESSING METHOD

Prepare the Cucumbers
* First wash and peel the cucumbers. Cut each cucumber in half and remove the seeds. Use the largest grater you have to grate the cucumber into a mixing bowl. If the grater seems too small and the cucumber in the bowl looks very watery, cut the cucumber by hand.
* Use your knife to slice the cucumber into 1 to 2 inch pieces. Then cut thin slices so you have small matchstick pieces.
* If the pieces still seem too thick, cut them in half again.

Chop Ingredients
* Next peel a shallot. You can mince it by hand or with a food chopper.
* Add it to the cucumbers.
* Now wash and slice a green onion. Add it to the mixture.
* Then take a handful of basil leaves and with your hands, rip small pieces and add them to the bowl.
* With the basil, you can also add handful of chopped fresh coriander leaves.

Cut the Chili Pepper
* To prepare the chili pepper, cut off the top, slice it in half and remove the seeds. This will keep the flavor of the chili but remove most of the hot and spicy components. Wear gloves or use a plastic liner to prevent the hot oils from touching your fingers. Mince the pepper and add it to the mix.

Mix Well
* Toss all of the ingredients in the bowl so they are well combined.

Prepare the Dressing
* In a separate bowl, prepare the dressing. Pour 2 tablespoons of fish sauce.
* Roll and cut a lime, then squeeze half of the lime into the bowl.
* Next add a half a teaspoon of shrimp paste and 1 tablespoon of soy sauce. Mix well and pour over the salad.
* Gently toss the salad. Serve immediately and enjoy!

SPICY MANGO AND TOMATO SALAD

2009-07-08T07:45:00.000-07:00

Salads : How To Make Spicy Mango And Tomato Salad

An exotic salad that makes the taste buds tingle - fantastic with a cool yoghurt sauce. Great for those summer evenings and barbecues.

SERVING : 4

Preparation Time : 10 minutes

INGREDIENTS
3 ripe mangos
5 ripe tomatoes
2 limes, halved
3 sprigs of fresh coriander, (cilantro)
1 fresh hot chilli pepper
1 spring onion
salt and pepper

1 chopping board
1 large knife
1 small knife
1 vegetable peeler
1 spatula
1 fork
1 bowl
kitchen paper

PROCESSING METHOD

Prepare the coriander
* Wash the coriander leaves under cold water. Place a paper towel over the chopping board and spread the coriander over the towel. Pat dry but be sure not to damage or bruise the leaves.
* Using the large knife carefully chop the leaves and stalk.

Prepare the mangos
* Using the peeler, remove all of the skin. Cut the mangos into segments and avoid the large stone.
* Dice them into cubes, ensuring that they are not too small.

Prepare the tomatoes
* Core the tomatoes and roughly cut them into halves, quarters and then into halves again.

Dice the spring onion
* Next, dice the spring onion into fine cubes.

Chop the chilli pepper
* Again, use the large knife to dice the chilli pepper.

Add all the ingredients
* Take the bowl and add all of the ingredients together - the chopped mango, tomatoes, spring onion and the chilli pepper.
* Season with lime juice and salt and pepper.

Stir and combine ingredients
* Use the spatula to stir all of the ingredients until the salad is fully mixed.

Serve
* Spoon the salad into individual serving bowls and enjoy with a glass of wine, a cool yoghurt dip and a piece of ciabatta bread!

JAPANESE SUNOMONO

2009-07-08T07:40:00.000-07:00

Salads : How To Make Sunomono

Sunomono cucumber salad is a light and refreshing vinegared dish in Japanese cuisine. Master Chef Andy Matsuda will show us how to prepare the traditional form of this salad, using wakame seaweed and mirin sauce.

INGREDIENTS
1 cucumber
1 tbsp dry wakame
1 part mirin to 1 part fish stock to one part rice vinegar
1 part dashi (Japanese fish stock ) or water
1/4 tsp black sesame seeds

1 cutting board
1 sharp knife

PROCESSING METHOD

Make Sauce
* First, make the sauce. Mix one part mirin (a sweet rice wine), one part rice vinegar, and one part dashi (traditional fish and seaweed soup stock). If you don't have dashi, you can use water.

Slice Cucumber
* Slice cucumber using a mandolin or knife in thin rounds.

Salt & Mix
* Sprinkle a generous amount of salt on the cut cucumbers and mix thoroughly. Marinating the cucumbers in salt and water will soften them.

Hydrate Wakame
* While waiting for the salt to seep into the cucumbers, place the dry wakame in a bowl with hot water for few minutes. This will hydrate it, making it expand in the process.
* When fully hydrated, squeeze away the excess water.

Wash Cucumbers
* When the cucumber has marinated, wash the slices in cool water and squeeze out the excess water.

Assemble
* Mix the cucumber and wakame with the sauce and add a garnish of sesame seeds and sliced lemon.

Serve
* Serve and enjoy.

AMERICAN COBB SALAD

2009-06-29T12:33:00.000-07:00

Salads : How To Make Cobb Salad

An American classic that goes brilliantly with crispy fries. A great accompaniment for many dishes.

SERVING : 4

Preparation Time : 35 minutes
Cooking Time : 30 minutes

INGREDIENTS
400 g flank steak
2 chicken breasts, thinly cut into 4
2 avocadoes
2 tomatoes
100 g rocket (arugula)
6 rashers of bacon, grilled

For The Marinade
2 cloves garlic, chopped
1/2 tbsp paprika
1/2 tbsp oregano
1/2 tsp cayenne
1/2 tsp salt
3 tbsp brown sauce (steak sauce)
3 tbsp red wine vinegar
60 ml olive oil

For The Dressing
the juice of 1 lime
1 tsp Dijon mustard
50 g blue cheese
100 ml olive oil
salt and pepper

1 grill pan
tongs
2 large bowls
1 small bowl
1 spoon
1 chopping board
1 knife
1 tray

PROCESSING METHOD

Make the marinade
* Into the large bowl, add the paprika, garlic, oregano, cayenne pepper, brown sauce, salt, red wine vinegar and olive oil. Mix together well.

Marinate the meat
* Add the steak and chicken to the marinade. Using your hands, coat the meat and leave for 10 minutes.

Cook the meat
* Heat the grill pan for 5 minutes.
* Add the chicken and grill for 4 minutes, turn and grill for a further 4 minutes.
* Remove the chicken onto a tray. Grill the steak for 14 minutes, turning after 7 minutes on each side. Leave to cool with the chicken.

Cut the tomatoes
* Cut the tomatoes in half and then into wedges, discarding the top. Add the wedges to the large bowl.

Prepare the avocadoes
* Cut each avocado in half and twist in opposite directions to pull the halves away from the stone. Remove the stone and peel and cut into quarters. Finally, cut into wedges and add to the large bowl.

Finish the salad
* Cut the bacon into squares and add them to the large bowl. Add the rocket and season with salt and pepper.

Make the dressing
* Into the small bowl, add the mustard and lime juice. Crumble in the blue cheese and season with salt and pepper. Pour in the olive oil and mix together well.

Cut the meat
* Slice the steak and chicken into pieces 5 mm thick.

Dress the salad
* Drizzle the dressing over the salad and mix together well.

Serve the salad
* Lay out the slices of steak and chicken on a plate.
* Spoon over the salad, drizzle on more dressing and serve.

THAI GREEN MANGO SALAD

2009-06-29T12:19:00.000-07:00

Hi, I'm Rachel Edelman for About.com Food. Today I'm going to show you hot to make a Thai green mango salad. Awaken your taste buds with this flavorful Thai green mango salad, a healthy dish that features fresh mangos, toasted coconut, and a tangy dressing.

INGREDIENTS
3 green mangos
1/3 cup unsweetened baking coconut
1 cup bean sprouts
1/4 cup fresh coriander
3 spring onions
pinch of white pepper
2 limes
2-3 green chilies
1/2 teaspoon of minced garlic
1/4 cup peanuts
3 tablespoons fish sauce or soy sauce
1 tablespoon sugar

PROCESSING METHOD

Peel the Green Mangos
* Try to buy mangos that smell fragrant and are in the process of ripening. Peel the mangos with a peeler. If this is difficult, cut off an end and cut away the skin from mangos with a paring knife. Go back and peel away any parts that you missed.

Slice the Green Mangos
* Using a medium-sized grater, grate mango flesh into a bowl. If you find that grater is producing watery and mushy mango, use a knife instead. Cut off slices from the mango. And make very thin strips and then cut them in half.

Toss the Green Mango Salad Ingredients
* Next cut off the tips of the spring onion and cut it into thin slices.
* Go through the coriander and remove any of the large stems. Take a handful and roughly chop through it with a large knife.
* Measure out 1/4 of a cup and add it to the mango. Also add the bean sprouts, onion and the white pepper. Toss the ingredients well.

Toast the Coconut
* Now toast the coconut in a dry wok or frying pan. Over medium high heat, cook the coconut until it turns golden and is fragrant. It takes about 2-3 minutes. Be sure to stir continuously.

Prepare the Green Mango Salad Dressing
* Once the coconut is done, prepare the dressing of the salad by cutting off the stems of the chilies and slicing them in half. With a peeler or a spoon, remove the seeds from the chilies. If you want the dressing to be spicy, keep some seeds in. Thinly slice the chilies into small pieces.
* Place them into a mixing bowl.
* Add the garlic, fish sauce and squeeze the limes so it equals 1/4 cup of fresh lime juice. Add the sugar and then mix it all together.

Chop the Peanuts
* Then take a handful of peanuts and chop them using a food chopper or a blender. Measure out 1/4 cup and set aside.

Toss the Green Mango Salad
* Assemble the salad by pouring the dressing and toss. Place the salad on your serving dish.
* Finally, sprinkle with toasted coconut and top with ground peanuts.
* Serve immediately or keep it in the refrigerator for up to 24 hours.

ITALIAN LENTIL SALAD

2009-06-20T13:17:00.000-07:00

Salad : How To Make Lentil Salad

Refreshing lentil salad best served cold for a crunchier taste!

SERVING : 4

Preparation Time : 25 minutes
Cooking Time : 40 minutes

INGREDIENTS
250 g green lentils
4 tbsp olive oil
1 lemon (juiced)
1 tbsp whole cumin seeds
3 spring onions
1 bunch of parsley, finelly chopped
1 jug of water
salt and pepper
1 bunch of mint, finelly chopped

1 cooking pot
1 chopping board
1 knife
1 mixing bowl
1 frying pan
1 jug
1 sieve

PROCESSING METHOD

Cook the lentils
* First of all put the lentils in a pan, making sure there is enough water to cover them.
* Then simmer slowly for 20 to 30 minutes, until they are tender.
* Add a little salt towards the end, to season.

Toast the cumin seeds
* Gently toast the cumin seeds on a medium heat for 2 to 3 minutes in a dry frying pan.

Make the dressing
* Add the chopped parsley and mint into the mixing bowl.
* Then we add the chopped spring onions and the toasted cumin seeds.
* The juice of the lemon and the olive oil.
* Mix it thoroughly making sure that all the ingredients combine together.

Drain the lentils
* When the lentils are cooked, take the sieve and drain them.
* Then immediately add the lentils to the bowl of dressing.
* Adding them while they are still hot to the dressing helps them to absorb the flavour better.

Stir
* And give the whole mixture a gentle stir, making sure that all the lentils are covered with dressing and leave to cool.

Serve
* The salad is ready to serve. This dish is best served cold for a crisp to ensure a refreshing taste.

FRENCH WOOD PIGEON AND LENTIL SALAD

2009-06-20T12:39:00.000-07:00

Salad : How To Make A Wood Pigeon And Lentil Salad

If you have never tried wood pigeon before, now is your chance. Follow top chef, Colin Wint's recipe, to create this satisfying dish.

SERVING : 2

Preparation Time : 1 hour
Cooking Time : 15 minutes

INGREDIENTS
1 whole wood pigeon
50 g puy lentils
1 small onion
1 carrot
15 g unsalted butter
400 ml vegetable stock
1 tsp salt
1 tbsp vegetable oil, for frying
bowl of iced water
150 ml balsamic vinegar
50 ml extra virgin olive oil
some black peppercorns
2 tsp granulated sugar
some lettuce leaves, to garnish

1 knife
2 chopping boards - one for meat and one for vegetables
1 large saucepan
2 small saucepans
1 small frying pan
some greaseproof paper
1 teaspoon
1 tablespoon
1 wooden spoon
1 measuring jug
1 sieve
2 mixing bowls
1 perforated spoon
1 pestle and mortar
1 whisk

PROCESSING METHOD

Carrot
* Prepare the carrot for the salad. Half fill a small saucepan with water and place on a high heat. Add 1 tablespoon of salt and leave to boil. Finely dice a carrot, then add to the pan and cook for about 1 minute.
* Use a sieve to strain the water off, and tip the cooked carrots into a bowl of iced water to cool them. Then strain them again. Put them to one side to use later.

Onions & lentils
* Finely dice an onion. Melt 15 grams of butter in a pan over a moderate heat. Add the onions, and stir. Cook for 3 - 4 minutes, until softened. Don't allow them to colour.
* Add the 50 grams of puy lentils and stir well

Stock
* Add some vegetable stock to the pan. Stop pouring when the lentils are completely covered, if there is too much, the lentils will become soggy. Don't use a lid - this will let out too much moisture. Instead make one from greaseproof paper. Tear off a square, fold it in half, then half again, then into a narrow triangular shape. Cut to size. Open it out, carefully place it over the lentils and leave to simmer. The liquid won't evaporate as much, but it will soak into the lentils so add a little more stock about every 10 minutes to prevent them from drying out. The lentils will take 40 to 45 minutes to cook.

Wood pigeon
* Place a small pan over a medium heat to warm. Pour in 1 tablespoon of vegetable oil and heat for about 2 minutes.
* Season the wood pigeon with a generous pinch of salt and some freshly ground pepper, and place it into the hot pan. Seal the pigeon for about 1 minute on each side.
* Transfer the pan in an oven that has been preheated to 180° C ( 360° F ). Cook for about 15 minutes - by which time the pigeon will have browned and should be plump to the touch.

Dressing
* Place a saucepan over a medium heat and pour in 150 millilitres of balsamic vinegar. Add 2 teaspoons of granulated sugar and heat for about 5 minutes, allowing the liquid to reduce by half.
* Put the reduced balsamic vinegar in a bowl, gradually pour in the extra virgin oil whisking as you go.
* Put the peppercorns into a pestle and use the mortar to grind them.
* Add a teaspoon of freshly ground pepper and a teaspoon of salt. Mix well.

Carve
* Use half a bird for each serving. Cut down one side of the breast bone and under the wing to remove one breast.

Serve
* Transfer the lentils into a bowl. Add the cooked carrot and stir well. Stir in about 3 tablespoonfuls of the balsamic dressing.
* Put half onto the centre of a serving plate and place a pigeon breast on top.
* As a finishing touch place a few lettuce leaves on one side.

TOMATO, FETA AND OLIVE TAPENADE

2009-06-13T06:49:00.000-07:00

Salad : How To Make Tomato, Feta And Olive Tapenade

A simple and colourful salad which can be eaten either as a light lunch or as an accompaniment to a main course.

SERVING : 4

Preparation Time : 5 minutes

INGREDIENTS
6 tomatoes
85 g pitted, good quality, black olives
6 basil leaves
1 small bunch of parsley, chopped
1 small garlic clove
100 ml olive oil
100 g feta cheese
1 handful of rocket leaves
2 tbsp roasted pine nuts
salt
pepper

1 blender
1 cutting board
1 knife
1 bowl
1 spoon

PROCESSING METHOD

Make the tapenade
* In the blender place the olives, garlic, chopped parsley, basil leaves and olive oil. Blend until well mixed.

Prepare the tomatoes
* Halve the first tomato, cut off both its ends and discard them. Slice it thinly and then repeat the process with the rest of the tomatoes.

Assemble the salad
* In the bowl, place all the tomato slices and spoon on the tapenade.
* Add the feta cheese, rocket leaves and pine nuts.
* Season generously with salt and pepper.
Mix thoroughly until all the ingredients are well coated with the tapenade.

Serve
* Decoratively place the assorted salad leaves on a serving platter and serve at room temperature.

HONEY-ROASTED DUCK BREAST SALAD

2009-06-13T06:34:00.000-07:00

Salad : How To Make Honey-Roasted Duck Breast Salad

This roasted duck dish is sure to impress the guests at your next dinner with its enticing mix of marinated meat, salad, and fresh fruit.

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 55 minutes

INGREDIENTS
2 tbsp honey
2 tbsp soy sauce
4 duck breasts
2 oranges
1 red lettuce, like lollo rosso or radicchio
30 g fresh chives, cut into short lengths
2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp sesame oil
2 tsp sugar

1 chopping board
1 sharp knife
1 frying pan
1 serving plate
1 spoon
1 bowl

PROCESSING METHOD

Prepare the duck
* Place the duck on a chopping board and trim away any excess fat.
* Next, score the duck breasts in a diagonal pattern with a sharp knife being careful not to cut into the meat, only cut into the fat.

Marinate the duck
* Stir the honey and soy sauce together in a bowl. Add the duck breasts and mix well. Cover and leave to marinate for about thirty minutes.

Make the dressing
* Stir together all the dressing ingredients, beginning with the vinegar, then the soy sauce, the sesame oil, and finally, the sugar.

Prepare the orange
* Cut a slice from each end of the orange and stand upright on the chopping board.
* With a sharp knife, cut away the peel, working from top to bottom, and removing as much of the white pith and peel as possible.

Segment the orange
* Cut the orange segments out of their membranes. Remove all the pith and pips.

Cook the duck
* Heat the pan on a medium to high heat. Cook the breasts with the skin-side down for five to six minutes.
* Flip and cook for another five to six minutes.
* When the duck is done, remove from pan and cover with plastic. Let stand for at least five minutes.

Serve
* Slice the duck breast on the diagonal into thin slices.
* Arrange the red lettuce, orange slices, and chives on a serving dish.
* Drizzle the dressing over the top of the duck breast and serve.

GREEN SALAD WITH THREE VINAIGRETTES

2009-06-10T07:11:00.000-07:00

Classic : How To Make Green Salad With Three Vinaigrettes

This Green Salad with Three Vinaigrettes Recipe offers three tasty vinaigrette dressing options for a basic green salad as well as a few tips on how to make your salads more memorable.

SERVING : 1 to 2

Preparation Time : 15 minutes
Cooking Time : 15 minutes

INGREDIENTS
120 g washed and dried mix green salad leaves
4 tbsp red wine vinegar
1 tsp Dijon mustard
1 shallot minced
60 ml olive oil
salt and pepper
4 tbsp soy sauce
2 tbsp lemon juice
40 ml olive oil
1 tbsp sesame oil
white pepper
40 ml balsamic vinegar
1/2 tbsp whole grain mustard
1 tbsp honey
80 ml olive oil
salt and pepper

3 small bowls
1 large bowl
3 spoons

PROCESSING METHOD

Make the wine vinaigrette
* Place into a bowl the red wine vinegar, the shallots, the Dijon mustard, the olive oil, and season with salt and pepper. Now thoroughly combine with a spoon and set aside.
TIP : It is always good to let a vinaigrette sit for a while before dressing a salad, perhaps for 10-15 minutes. This helps to blend the flavours.

Make the soy vinaigrette
* First, add the soy sauce to a bowl. Now add the lemon, the sugar, the olive oil, the sesame oil, and the white pepper. Mix together thoroughly and set aside.

Make the balsamic vinaigrette
* Into a bowl, mix the balsamic vinegar, the whole-grain mustard, the honey, the olive oil, the salt, and the black pepper. Mix together and let it stand.

3 Vinaigrettes
* And here are the three vinaigrette dressings together: the red wine vinaigrette, the soy vinaigrette, and the balsamic vinaigrette.
* All have different flavours but all also go extremely well with green salads. Experiment with different herbs and spices! Experiment with different herbs and spices. After all, the word vinaigrette literally means "vinegar-based".
* The rest of the ingredients can be up to you!

Making the green salad with vinaigrette
TIP : For any leafy salad, the leaves that you use must be fresh, well-washed, and dried properly or the resulting salad with be limp and lack crispness. Place the salad greens in a large bowl. Choose any of the three vinaigrettes and spoon just enough dressing onto the leaves to compliment but not enough to drown the taste of the greens. Now use your hands to gently mix the greens.
TIP : Always add the dressing immediately before serving any salad. The dressing breaks down the greens, making them limp and lifeless. Adding the dressing as late as possible makes the salad fresh, crisp and flavoursome.

Present and Serve
* In an individual salad bowl, gently pile the dressed salad in a high mound. Piling it high gives the salad a more impressive visual effect. Your green salad is now ready to serve!
* Experiment with this recipe by adding any of your favourite vegetables, fruits or nuts. The combinations are endless!

ENDIVE SALAD WITH GORGONZOLA, PINENUTS AND HONEY SALAD

2009-06-10T07:05:00.000-07:00

The Caldesis cook Endive Salad with Gorgonzola, Pinenuts and Honey Salad - watch more recipes and videos

SERVING : 4

INGREDIENTS
2 endives
100 g Gorgonzola Dolcelatte
30 g Pinenuts
1 1/2 tbsp good quality runny honey
1 1/2 tbsp olive oil

PROCESSING METHOD

* Cut the end of both the endives and gently break off all the leaves, one by one, arranging them on a serving dish so that they resemble little boats in which to carry the ingredients.
* Crumble over the Gorgonzola Dolcelatte making sure each leaf gets an equal helping.
* Take your honey and, raising the spoon high over the salad, drizzle over the salad creating a lovely cobweb effect over the leaves.
* Then pour over the olive oil in a similar way.
* Finally, toast the pinenuts lightly in a saucepan and when done scatter over the endives.
* Serve with a chilled glass of Gabbiano Pinot Grigio IGT Delle Venezie Gabbiano Pinot Grigio.

GREEN BEANS AND GARLIC SALAD

2009-06-03T11:36:00.000-07:00

Salad : How To Make Green Beans And Garlic Salad

A great combination of your favourite beans to serve as an accompaniment to a variety of meat dishes. This salad is fantastic with grilled fish and roast lamb.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 50 minutes

INGREDIENTS
500 g green beans, trimmed
24 garlic cloves, peeled
4 tbsp almonds, sliced
100 g cherry tomatoes, chopped in quarters
65 ml olive oil
the juice of 1/2 a lemon
1 tsp sugar
salt
pepper

1 bowl of iced water
1 slotted spoon
3 trays
1 small bowl
1 spoon
2 sheets of aluminium foil
kitchen paper

PROCESSING METHOD

Preheat the oven
* Preheat the oven to 220°C or gas mark 7.

Prepare the garlic
* Place half the garlic onto a sheet of aluminium foil and season with salt and pepper. Sprinkle on half the sugar, drizzle with a little olive oil and wrap the garlic tightly in the foil. Repeat this process with the other half of the garlic.

Roast the garlic
* Put the two garlic parcels onto a tray and place it on the middle shelf of the oven. Roast for 20 minutes.

Roast the almonds
* Meanwhile, pour the sliced almonds onto a tray and place it into the oven beside the garlic. Roast for 5 minutes then remove the almonds from the oven and place on the side to cool.

Brown the garlic
* Remove the garlic from the oven and leave it for 3 minutes for the foil to cool.
* Carefully open the garlic parcels, put all the garlic together onto one piece of foil, return to the oven and roast for a further 5 minutes.
* After this time, remove from the oven and leave to cool.

Blanch the beans
* Into a saucepan of boiling, salted water, add half of the trimmed beans. Bring back to the boil and cook for 3 minutes or until the beans are soft but still have a crunch.
* Remove the beans from the saucepan and place into the bowl of iced water for 3 minutes.
* This stops the beans from cooking more and also helps them retain their colour.
* Place the rest of the beans into the boiling water.
* Remove the first batch of beans from the iced water and place on a tray lined with kitchen paper to drain.
* Repeat this process of blanching and cooling with the second batch of beans so all the beans are eventually left to drain.

Make the vinaigrette
* Into a bowl add the cherry tomatoes, pour in the olive oil and the lemon juice.
* Season with salt and pepper and mix together.

Plate the salad
* Onto the serving plate, place the green beans, put the roasted garlic on top and add some of the juice. Carefully mix together and spoon on the tomato vinaigrette.
* Finally sprinkle on the roasted almonds.

MANGO AND CHICKEN SALAD

2009-05-26T06:22:00.000-07:00

Salad : How To Make Mango And Chicken Salad

A light, flavourful mango and chicken salad perfect for a summer day. The vinaigrette dressing makes a refreshingly tart complement to the sweet mango.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 35 minutes

INGREDIENTS

For The Salad
3 chicken breasts, cut in half
4 avocados, peeled and sliced (reserved in lemon juice)
2 mangos, peeled and sliced into cubes
1 small bunch of mint leaf, chopped, with a few reserved whole for garnish
1 ltr chicken stock
salt and pepper

For The Vinaigrette
750 tbsp olive oil
3 tbsp lime juice
1 clove of garlic, peeled and finely chopped
1 inch of ginger, peeled and chopped
baby gem lettuce leaves, washed & dried for garnish

1 chopping board
1 medium pan with lid
1 colander
1 small bowl
1 large bowl
1 whisk
1 wooden spoon
1 large knife

PROCESSING METHOD

Poach the chicken
* Place the medium pan on a medium heat. Add the chicken fillets and enough chicken stock to cover. Stir, cover, and bring to the boil.
* Once boiling turn down to a simmer and allow the chicken to poach for twenty minutes.

Drain the chicken
* Pour the chicken and stock into a colander and drain.
* Transfer the chicken fillets back to the pan and allow to cool for ten minutes.

Make the vinaigrette
* Put the lime juice into a small bowl. Follow with the ginger, garlic and season with salt and pepper. Add the oil and whisk well to combine.

Slice the chicken
* Using the large knife slice the cooled chicken into large chunks and transfer into a large bowl.

Assemble the dish
* Add the mint to the large bowl, then the avocados, mango, and dressing, reserving a tiny amount for later. Combine well, using your hands for best results.

Garnish and serve
* Arrange a few lettuce leaves onto a serving plate.
* Heap a generous serving of the salad on top and drizzle with the remaining dressing.
* Crown with a sprig of mint and serve.

ROAST VEGETABLE SALAD

2009-05-26T06:20:00.000-07:00

Salad : How To Make Roast Vegetable Salad

Fresh and crunchy aubergines, courgettes, potatoes, tomatoes and peppers with a lemon and herb dressing.

SERVING : 4

Preparation Time : 30 minutes
Cooking Time : 1 hour 15 minutes

INGREDIENTS
2 aubergines diced
3 courgettes sliced into 1cm rounds
3 peppers, red, green and yellow cut into chunks
500 g new potatoes, washed
500 g cherry tomatoes, washed
1 red onion cut into chunks
200 ml olive oil
juice of 1 lemon
oregano rinsed dried and chopped
4 to 6 cloves of garlic, unpeeled
salt and pepper to taste

2 large oven roasting trays
1 frying spatula
1 slotted spoon
1 large bowl
1 oil drizzler for garnish

PROCESSING METHOD

Preheat the oven
* Preheat the oven to 220°s Celsius, 425° Fahrenheit or gas mark 7.

Roast the potatoes
* Into one of the roasting trays pour half the oil, add the potatoes and stir to coat them evenly with oil, salt and pepper to season. Place on the top shelf of the oven for 20 minutes.

Roast the mixed vegetables
* Into the second roasting tray pour the rest of the olive oil and add the courgettes, peppers, aubergines, red onion and garlic. Stir to coat evenly with oil, season with salt and pepper and place on the bottom shelf of the oven for 15 minutes.

Turn all the vegetables
* After 15 mins remove both trays turn the mixed vegetables with the spatula and give the potatoes a shake to recoat them with oil then replace in the oven for a further 15 mins.

Add the cherry tomatoes
* After 15 minutes remove the tray with the potatoes and add the tomatoes, stir to coat the tomatoes with oil and return to the oven for the last 5 minutes.

Assemble the dish
* Remove both trays from the oven and allow to cool for 10 minutes then transfer the potatoes and tomatoes into the bowl followed by the mixed vegetables.
* Add the oregano then the lemon juice and season with salt and pepper. Mix well with your hands.

Serve
* Spoon a generous serving of the salad onto a serving plate and drizzle a little olive oil over it.

POTATO SALAD

2009-05-22T09:32:00.000-07:00

Classic : How To Make New Potato Salad

A summer salad perfect as an accompaniment to barbecued meat or fish. A great addition to any barbecue or buffet.

SERVING : 2

Preparation Time : 50 minutes
Cooking Time : 30 minutes

INGREDIENTS
500 g new potatoes
4 tbsp olive oil
2 spring onions, thinly sliced
4 bacon slices, (optional)
salt and pepper
1 tbsp creme fraiche
1/2 tbsp whole grain mustard
2 tbsp red wine vinegar
80 large olive oil

1 saucepan
1 slotted spoon
1 tray
1 bowl
1 spoon
tongs
1 cutting board
1 knife
1 metal spatula
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames

PROCESSING METHOD

Prepare the barbecue
* When using a charcoal BBQ light it 30-45 mins before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white.
* When using a gas BBQ, light and turn it to the highest setting. Leave it for 15-20 mins to heat.

Cook the potatoes
* Place the potatoes in a saucepan on the hob and cover with cold water. Turn the heat to high and allow to boil.
* When boiling turn down to a simmer and cook for roughly 20 mins until the potatoes are soft.
* Take them out and place on a tray.

Cut the potatoes
* Slice all of the potatoes in half.
TIP : Allow them to cool before cutting them as it will be easier.

Season the potatoes
* Place the potatoes back on baking tray and drizzle over the olive oil.
* Season generously with salt and pepper and combine well using your hands.

Make the vinaigrette
* Add the mustard to the creme fraiche. Then add the vinegar and add 2 tbsp of olive oil, slowly whisking. Keep whisking when adding the oil as it won't emulsify. Keep adding and whisking until the oil is used.
* Season with salt pepper and whisk again.

Barbeque the potatoes and bacon
* Individually place the potatoes onto the grill, face down. Then place the bacon onto the grill.
* After roughly 3 mins, turn the potatoes and bacon. If they are many flames move the bacon to a cooler part of the grill.
* When grilled remove from the barbecue.

Cut the bacon
* Place the grilled bacon on the chopping board. Then taking a large knife, slice the bacon, thinly, lengthways.

Assemble the dish
* Put the potatoes into a large bowl. Add the slices of bacon, the spring onions and pour in the vinaigrette. Then with your spoon, combine it all together.

Serve
* This potato salad goes wonderfully with any barbecued meats or fish.

GREEN LEAF SALAD WITH LEMON THYME VINAIGRETTE

2009-05-22T09:27:00.000-07:00

Video Recipe: Lemon Thyme Vinaigrette from Harvest Eating on Vimeo.

A delicious salad with seasonal mixed baby greens and a lemon-thyme vinaigrette by Chef Keith Snow. Learn how to make a refreshing lemon vinaigrette dressing with seasonal thyme. Perfect for your seasonal salad! Lemon thyme vinaigrette is simple to make and can be adjusted with other herbs such as basil, tarragon or chives.

INGREDIENTS
2 cups green leaf lettuce
2 tbs lemon thyme vinaigrette

Lemon Thyme Vinaigrette
1/2 cups pure olive oil
2.5 tbs extra virgin olive oil
1 garlic clove, minced
1/2 lemon, juice of
2 tbs champagne vinegar
1 tbs Dijon mustard
1 tbs thyme, chopped
salt to taste
black pepper to taste

PROCESSING METHOD

* Add all ingredients to bowl except oil, salt and pepper. Whisk well to incorporate.
* Slowly whisk in oils, then season with salt and pepper to taste.

CHINESE CRISPY SEAWEED SALAD (BOK CHOY)

2009-05-13T04:52:00.000-07:00

Salad : How To Make Crispy Seaweed Bok Choy

If you are looking for a great vegetarian Chinese dish, you are going to love crispy seaweed. It is a quick and easy dish to prepare and very delicious. Chef Jessica VanRoo will show us how to make this asian treat step by step.

INGREDIENTS
230 g baby bok choy
35 g pine nuts
sea salt, to taste
2 1/2 cups ( 620 ml ) oil, for deep frying

1 wok or large skillet for deep frying
strainer
large chef knife

PROCESSING METHOD

Prepare The Bok Choy
* Start by removing the leaves from 1/2 pound of baby bok choy, either by using a knife and cutting off the leaves or by breaking the leaves off by hand.
* The goal is to end up keeping just the leaves and with as little stem as possible. Stack the cut leaves on top of one another and roll them like a cigar. Thinly slice them so you are left with ribbons. This technique is called "chiffonade."

Deep Fry
* Heat two to three inches of frying oil in a wok or large skillet to 325° - 350° F ( 163° - 177° C ). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.
* Fry the baby bok choy one small handful at a time - you don't want to overcrowd the pan when frying. Cooking should only take a few seconds.
* Remove and drain on a paper towel.
* Repeat the process until all of your bok choy is fried. The bok choy will turn a bright green when fried.

Plate And Garnish
* Plate the fried baby bok choy and garnish with a 1/4 cup of pine nuts.
* Other nuts may be substituted.
* The dish is now ready to serve.

GRILLED MUSHROOM ORIENTAL SALAD

2009-05-13T04:41:00.000-07:00

Grilled Mushroom Oriental Salad from Mushrooms Canada on Vimeo.

SERVING : 4

Preparation Time : 15 mins.
Cooking Time : 6 mins.

Assorted fresh mushrooms and a zesty oriental style dressing is the stars in this warm zippy salad - perfect for lunch or to accompany grilled meat.

Tips
Prepare dressing in micro proof bowl or glass (2 cup / 500 mL) measuring cup and heat in microwave until boiling.
Mushrooms could be cooked in 425° F ( 220° C ) oven instead of barbeque.
Variation
Substitute roasted garlic teriyaki sauce for plain teriyaki sauce.

INGREDIENTS
3 tbsp vegetable oil and soy sauce, 45 mL
1/3 cup rice vinegar, 75 mL
2 cloves garlic, minced 2
1 tbsp Dijon mustard, 15 mL
2 green onions, chopped 2
1 tbsp finely minced gingerroot, 15 mL
1 lb. assorted sliced fresh Mushrooms (white button, crimini, portabella, shiitake, oyster), 500 g
3 tbsp teriyaki sauce, 45 mL
16 cups mixed salad greens or baby spinach, 4 L
1 tbsp sesame seeds, 15 mL

PROCESSING METHOD

* In small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and gingerroot; set aside.
* Pile mushrooms in centre of large piece of heavy-duty aluminum foil.
* Drizzle with teriyaki sauce.
* Fold edges and ends to seal well.
* Barbeque on high heat about 5-6 minutes or until steaming.
* Heat dressing on barbecue or stovetop just until boiling.
* Divide salad greens evenly among 4 large salad plates.
* Top with warm mushroom slices and drizzle with hot dressing.
* Sprinkle sesame seeds on top.
* Serve immediately.

COLESLAW

2009-05-09T13:22:00.000-07:00

Salad : How To Make Coleslaw

A creamy, luxurious coleslaw bursting with vitality and goodness.

SERVING : 4

Preparation Time : 20 minutes

INGREDIENTS
300 g of white cabbage, thinly sliced
2 carrots, peeled and grated
2 spring onions or scallions, thinly sliced
2 tbsp of mayonnaise
2 tbsp of sour cream
1 tsp of mustard
2 tbsp of vinegar
1 tsp of sugar
salt
pepper

1 large bowl
1 small bowl
1 metal spoon
cling film

PROCESSING METHOD

Make the dressing
* The secret to a fantastic coleslaw is in the dressing. To make the dressing put the mayonnaise, sour cream, mustard, vinegar, sugar and salt and pepper into a small bowl and combine with the large spoon until the mix forms a rich, creamy dressing.

Add the dressing to the vegetables
* Put the cabbage into the bigger bowl, then the carrots and finally the spring onions or scallions.
* Mix all the vegetables up and then pour the dressing on top.
* Mix together again until all the vegetables are smothered in dressing.

Cover and chill
* Next, cover your coleslaw with cling film or saran wrap and put it in the fridge for an hour to chill slightly. This will allow the vegetables to marinate in the dressing, which will make it taste even better.

CRISPY CAESAR SALAD

2009-05-09T13:08:00.000-07:00

Salad : How To Make Caesar Salad A La Reggiano

Crispy Caesar Salad with crunch home made croutons brought together with bacon, cheese, and anchovies.

SERVING : 4

Preparation Time : 30 minutes
Cooking Time : 30 minutes

INGREDIENTS
6 of baby gem lettuce
4 slices of bread (1 inch or 2.2 cm cubes)
15 g parmesan reggiano cheese
1 tin of anchovie fillets
400 g smoked bacon
5 tbsp olive oil
4 tbsp olive oil
250 ml sunflower oil
1 garlic clove
3 tbsp shallot vinegar or white wine vinegar
1 egg plus 2 extra egg yolks
55 g grated Parmesan Reggiano cheese

1 food processor
1 sharp knife
1 mixing bowl
1 bowl for the salad
1 baking tray
1 frying pan
1 measuring jug
1 chopping board

PROCESSING METHOD

Make the dressing
* Put the egg and the two yolks in the food processor with the vinegar and garlic. Turn on the processor and mix it until the eggs are light and frothy.
* Add sunflower oil slowly to thin the mixture. If it's too thick add some boiling water to it.
* Add the parmesan cheese and season with salt and pepper to taste.
* Pour the mixture into a bowl and finally mix your dressing together by hand.

Make the croutons
* After cutting the bread into cubes place them in a bowl and add 4 tablespoons of olive oil and season with salt and back pepper and then stir with hands until they are lightly coated with oil.
* Lay the croutons on a baking tray and sprinkle with half the parmesan cheese. Preheat the oven to 150 degrees or gas mark 2 and bake for 10 minutes and remember to check them regularly.
* When golden, take them out and drain on some kitchen roll.

Fry the bacon
* Cut the bacon into lardons. This is done by 1st removing the skin from outside then cutting the bacon half an inch or 2.2.cms along the length of it and then repeating it the other way. They should be roughly the same size as your croutons.
* Now fry the bacon - you do not need oil, there is enough fat in the meat already.
* When cooked drain the bacon with some kitchen towel.

Add the anchovies
* Take the anchovies, drain them well and chop them. Again make them into a similar size to the croutons.

Mix the salad
* Place half the lettuce, bacon, anchovies and croutons into a bowl .
* When this 1st layer is complete, repeat with the rest of your ingredients for a 2nd layer.
* A great Ceasar Salad doesn't need to be mixed together.
* Spoon over some dressing & enjoy!

FRENCH SALAD LYONNAISE

2009-05-05T13:45:00.000-07:00

Salad : How To Make A Salad Lyonnaise

A traditional French salad made with endives, bacon, croutons and poached eggs.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 25 minutes

INGREDIENTS
4 endive lettuce, washed and torn into smaller pieces
8 strips of bacon cut into 1cm pieces
5 tbsp olive oil
6 tbsp red wine vinegar
3 slices of bread, crusts removed and cut into cubes
4 eggs
1 tbsp white wine vinegar
Half a clove of garlic
Freshly ground salt and pepper

1 baking tray
1 blender
2 bowls
1 saucepan
1 bowl of warm water
1 frying pan
1 slotted spoon

PROCESSING METHOD

Preheat the oven
* Set the temperature of the oven at 175°C / 325°F or gas mark 3.

Blend the garlic and oil
* Put the garlic and half of the olive oil into a blender. Blend until well mixed together.

Make the crotons
* Place the bread onto a baking tray and pour over the blended oil and garlic.
* Add salt and pepper and toss the bread coating it thoroughly in the seasoning.
* Place the bread into the oven and bake for 15 minutes. When golden brown and crispy remove the croutons from the oven.

Poach the eggs
* Bring a saucepan of water to simmering point and add the white wine vinegar.
* Break each egg into a small cup and one at a time gently slide them into the simmering water. Cook until the whites are set - this should take around 4 minutes.
* Remove the eggs with the slotted spoon and place them in a bowl of warm water.

Place the endive in a bowl
* Arrange the endive leaves in a large salad bowl.

Fry the bacon
* Heat up a frying pan, add the bacon and fry until brown and crispy.
* Using the slotted spoon remove the bacon from the pan and leave the pan on the heat with the bacon fat.

Make the vinaigrette dressing
* Add the remaining olive oil and the red wine vinegar to the frying pan and bring to the boil while stirring. Cook for 1 minute and remove from the heat.

Season the salad and serve
* To the bowl of endive add the croutons, bacon and the vinaigrette dressing.
* Season with salt and pepper and toss together.
* Divide the salad into 4 bowls, top each with a poached egg and serve immediately.

BACON CHICKEN SALAD

2009-05-05T13:34:00.000-07:00

Salad:How To Make Bacon Chicken Salad

A light and tasty lunch-time snack, guaranteed not to weigh you down on those busy afternoons in the office.

SERVING : 2

Preparation Time : 20 minutes
Cooking Time : 30 minutes

INGREDIENTS
1 chicken breast, sliced in half
4 smoked bacon rashers
2 slices of day-old country bread
1/2 avocado
1 small tomato
A handful of salad greens
80 ml olive oil
salt and pepper
50 g blue cheese
1 Tbsp sherry vinegar
2 Tbsp chopped walnuts
1 tsp Dijon mustard

1 cutting board
1 knife
1 frying pan
1 set of tongs
1 tray
2 bowls
1 spoon

PROCESSING METHOD

Make vinaigrette
* Put the blue cheese into the bowl and mash it up. Add the vinegar, mustard, nuts and season with salt and pepper. Mix it together well.
* Now add a little oil, mix it in well, and repeat adding oil in this manner until you have used all but 1.5 Tbsp. This will be used later.

Begin the salad
* Trim the crust from the bread, cut it into logs and set it aside.
* Slice the tomato and put it into a bowl and peel and cut the avocado and put it in the same bowl.

Season the chicken
* Generously season the chicken with salt and pepper on both sides.

Cook meat and bread
* Heat the frying pan. When warm, add a little oil, the bacon, chicken and bread. Cook for a few minutes, turning often.
* When the bacon is crispy, remove it from the heat.
* Next, remove the chicken, leaving the bread to brown a little longer. Finally remove the bread.

Prepare the salad
* Cut the chicken and bacon into bite-sized morsels.
* Place them into the bowl with the salad greens and put the sliced vegetables on top.
* Add the bread and season with salt and pepper. Add a little dressing and toss together.
Tip : As with any vinaigrette salad, add only a little of the dressing. The flavour of the salad greens and other ingredients should not be overpowered by the vinaigrette.

Serve
* Drizzle a little of the vinaigrette around the serving plate.
* Place the salad onto the plate and serve.

FRENCH LOW-FAT VINAIGRETTE

2009-04-30T07:22:00.000-07:00

Sauces & Condiments : How To Make Low-Fat Vinaigrette

This low-fat recipe for a vinaigrette dressing offers great taste but only a fraction of the fat and calories.

SERVING : 6 to 8

Preparation Time : 5 minutes
Cooking Time : 5 minutes

INGREDIENTS
120 ml orange juice
40 ml balsamic vinegar
60 ml olive oil
1 shallot, chopped
1 tsp Dijon mustard
salt
pepper

1 bowl
1 whisk
1 spoon

PROCESSING METHOD

Combine the ingredients
* Combine the ingredients into a bowl spoon in the mustard.
* Then add the shallots, balsamic vinegar, orange juice, and season with salt and pepper.
* Briefly whisk everything together and slowly begin to drizzle in the olive oil in small amounts, whilst whisking continuously.

Serve
* With a spoon, evenly drizzle the vinaigrette over the salad greens and serve.

THAI BASIC PEANUT DRESSING

2009-04-30T07:18:00.000-07:00

ITALIAN BARBECUED BREAD SALAD

2009-04-30T06:01:00.000-07:00

Italian Food : How To Make Barbecued Bread Salad With Tomato & Anchovy

Barbecued Bread Salad with Tomato & Anchovy Recipe is a delicious rustic Italian salad ideal for a light snack or as an intriguing starter.

SERVING : 4

Preparation Time : 5 minutes
Cooking Time : 30 minutes

INGREDIENTS
3 slices of crusty country bread
3 tomatoes, diced
2 tbsp basil, chopped
4 tbsp parsley leaves
2 garlic cloves, minced
4 tbsp shaved parmesan
8 to 12 anchovy fillets, finely chopped
80 ml olive oil
2 tbsp lemon juice
salt
pepper

1 brush
2 tongs
1 bowl
1 spoon
1 cutting board
1 knife
1 charcoal or gas barbecue
1 bottle of water to douse any flames

PROCESSING METHOD

Prepare the barbecue
* If you have a charcoal BBQ light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white.
* If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.

Season the bread
* Place the three slices of bread onto a baking tray and generously brush both sides of each one with olive oil and season with salt and pepper.

Barbecue the bread
* Using your tongs, place the seasoned bread onto the grill and grill for 1-1 1/2 minutes each side. Move the bread around to a cooler part of the grill if it's becoming burnt.
* When ready, remove from the grill.

Cut the bread
* Chop all slices of bread into medium-sized cubes.
TIP : A good quality bread will enhance this salad!

Combine the ingredients
* Put bread into the large bowl, followed by the chopped tomatoes, anchovies, garlic, shaved parmesan, lemon juice, olive oil, basil, parsley and lightly season with salt and pepper. Mix well.

Serve and enjoy
* Spoon the salad onto a large serving plate. This is fantastic as a starter or a light snack.

SOBA NOODLE SALAD AND SESAME SOY DRESSING

2009-04-25T11:03:00.000-07:00

Salad : How To Make Soba Noodle Salad And Sesame Soy Dressing

This exotic noodle salad will bring a touch of the orient to your dinner table. The tangy sesame soy dressing makes this vegetarian dish a delightfully light appetizer.

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 20 minutes

INGREDIENTS
500 g Japanese soba noodles
50 ml soy sauce
75 ml vegetable oil
the juice of 1 lemon
4 spring onions, chopped
1 small bunch of fresh coriander leaves, chopped
30 g sesame seeds
1 inch of ginger, peeled and chopped
salt
pepper

1 chopping board
1 large pot with lid
1 colander
1 small knife
1 large knife
1 small frying pan
1 wooden spoon
1 frying spatula
1 small bowl
1 large bowl
1 whisk

PROCESSING METHOD

Boil the water
* Fill the large pot three-quarters full of water. Place on the stove with the lid on and bring to the boil.

Cook the noodles
* When the water is boiling, add the noodles and stir. Leave the pot uncovered and bring back to the boil. Cook for 10-15 minutes.

Toast the sesame seeds
* Place a small frying pan on the stove on a medium heat. Add the sesame seeds and stir, toasting them for about 3 to 4 minutes, occasionally stirring and taking great care not to burn them.
* When toasted, remove from heat.

Make the dressing
* Add the soy sauce to a small bowl followed by the lemon juice, ginger, oil and some freshly ground black pepper. Whisk well until all the ingredients are fully combined.

Drain the noodles
* Pour the noodles into the colander and drain when they are cooked.

Combine the ingredients
* Transfer the noodles into a large bowl and follow with the sesame seeds, onions, coriander and the dressing.
* Combine together with the wooden spoon.

Garnish and serve
* Heap a generous helping onto a plate, garnish with a few coriander leaves and serve.

EGG SALAD

2009-04-25T10:51:00.000-07:00

Salad : How To Make Egg Salad

As old as summer vacation, egg salad is a staple of American cuisine. There's your grandmother's way of making egg salad…and there's VideoJug and "CJ" aka Chris Jacobson's way. Were not saying our egg salad is better, but taste for yourself.

INGREDIENTS
5 medium eggs, hard-boiled
1 tbsp green onion, diced
1 tbsp shallots, diced
2 medium slices cooked bacon, chopped
1 tbsp parsley, chopped
1/4 cups ( 60 ml ) garlic aioli
3 medium garlic cloves, minced
1 medium egg, beaten
1 tbsp lemon juice
1 tbsp parsley, chopped
1/2 tsp salt
1⁄3 tsp pepper
1/2 cups ( 120 ml ) olive oil
salt, to taste
pepper, to taste

PROCESSING METHOD

Perfect Eggs
* To get the best hard boiled eggs, simmer 5 eggs in boiling water for no more than 9 1/2 minutes and then place them into cold water.
* In a large mixing bowl, peel and break the eggs apart into chunks, do not chop.

Add Flavor
* Add 1 Tbsp diced green onions, 1 Tbsp chopped parsley, 1 Tbsp diced shallot and 2 slices of cooked bacon, chopped to the eggs.

Add Aioli
* While you can use plain mayonnaise in egg salad, try using 1/4 cup (60 ml) garlic aioli sauce instead. The tart and tangy taste will enhance the flavor of the eggs and make the whole dish more enjoyable.
* Gently fold the contents in the bowl over and over making sure not to mash it all
.
Garlic Aioli
* Garlic aioli is made by mixing 3 cloves of minced garlic, 1 beaten egg, 1 Tbsp lemon juice, 1 Tbsp chopped parsley, 1/2 tsp salt and 1/3 tsp pepper. Then slowly mix in 1/2 cup (125 ml) of olive oil until creamy.

Add Garnish
* Chop some green onion and sprinkle over the egg salad to add additional flavor and color.
* Refrigerate and enjoy!

MEDITERRANEAN CHOPPED SALAD

2009-04-21T09:33:00.000-07:00

Salad : How To Make Mediterranean Chopped Salad

Mediterranean Chopped Salad Recipe. A delicious light and healthy salad - perfect for outdoor dining on a summer's day.

SERVING : 6

Preparation Time : 10 minutes

INGREDIENTS
2 cucumbers, halved and peeled
4 large firm tomatoes
1 red pepper
1 red onion
2 carrots, peeled
1 bunch of parsley
A few fresh mint leaves
60 ml olive oil
4 tbsp lemon juice
4 tbsp sunflower seeds, roasted and peeled
salt
pepper

1 chopping board
1 sharp knife
1 large bowl
1 spoon

PROCESSING METHOD

Prepare the cucumber
* Dice the cucumber into small pieces and place them in a bowl.

Prepare the tomatoes
* Discard the top and bottom of the tomatoes, also dice into small cubes and add them to the bowl with the cucumber.

Prepare the carrots
* Dice the carrots into small cubes and add to the other vegetables.

Prepare the red pepper
* Slice off all sides of the pepper, discarding the pips and core, then finely dice and add to the bowl.

Prepare the onion
* Finely slice the onion and add it to the bowl.

Chop the herbs
* Bunch the mint leaves tightly together and chop finely, do the same with the parsley, chopping finely and discarding the stalks. Add them to the bowl.

Season and dress the salad
* Mix all the salad ingredients together and season with salt and pepper.
* Pour over the lemon juice and olive oil and mix again.

Garnish and serve
* To complete the salad, sprinkle over the sunflower seeds and serve.

CHINESE COLD SEAFOOD AND HERBED TAHINI SALAD

2009-04-21T09:29:00.000-07:00

Salad : How To Make Cold Seafood & Herbed Tahini Salad

An amazing seafood combination drizzled with a zesty tahini sauce - delicious hot or cold..

SERVING : 4

Preparation Time : 25 minutes
Cooking Time : 15 minutes

INGREDIENTS
250 g medium size calamari, cleaned
200 g medium size shrimp, peeled
2 medium octopus tentacles, cooked
3 garlic cloves, sliced
1 courgette (zucchini), thinly sliced
2 tomatoes, deseeded and sliced
3 green Italian peppers, sliced
2 Tbsp basil, roughly chopped
2 Tbsp coriander, roughly chopped
60 ml olive oil
1/2 tsp cayenne pepper
salt
pepper

For The Tahini Sauce
150 ml tahini
1 garlic clove
1 bunch of parsley, chopped
1 lemon, juiced
100 ml cold water
salt

1 sharp knife
1 cutting board
1 blender
1 frying pan or wok
1 slotted spoon
1 tray
1 large bowl
1 small bowl
2 spoons

PROCESSING METHOD

Prepare the seafood
* Cut the calamari into thick strips, taking 3-4 at a time.
* Take the octopus tentacles and cut them into small, bite-sized pieces.
* Onto the tray add the calamari, octopus and peeled shrimps. Season with cayenne pepper and salt.

Heat wok
* Place the wok on a high temperature to heat.

Cook seafood
* Once the wok is hot, add half the olive oil and the seafood and stir well.
* Add the garlic and courgette and stir-fry until the seafood is fully cooked.
* Spoon the cooked mixture back onto the tray to cool.

Make the tahini sauce
* Into the blender add the tahini, garlic clove, lemon juice, chopped parsley and a sprinkling of salt. Blend for approximately 10 seconds.
* Remove lid, add 100ml of water and blend for 30 seconds. Check consistency is smooth and transfer to a bowl.

Assemble salad
* Place the seafood and courgette into the large bowl and follow with the sliced green peppers, sliced tomatoes, chopped basil and chopped coriander.
* Drizzle over the remaining olive oil and season with salt and pepper. Mix well.

Serve
* In a circular motion, drizzle the tahini sauce around the serving plate.
* Heap the salad in the centre of the plate and eat immediately or keep in the fridge ready to serve as a cold appetiser.
* Serve with a slice of lemon.

INDIAN FRUIT SALAD WITH TWO SAUCES

2009-04-16T02:08:00.000-07:00

Salad : How To Make Fruit Salad With Two Sauces

A colourful, refreshing, healthy dessert with two delicious options for sauces. You can use any kind of seasonal fruit to make the salad and vary between the two sauces to give them that extra special flavour.

SERVING : 4

Preparation Time : 35 minutes

INGREDIENTS
2 peaches
Half pineapple
1 orange
2 bananas
Half melon
A few strawberries
Mixed berries
A few mint leaves

For The Caramel Vanilla And Lemongrass Sauce
120 g sugar
75 ml water
Half vanilla bean
1 lemongrass stalk, chopped
1 lime, juiced

For The Orange Brandy Sauce
1 orange, juiced
2 Tbsp brandy
1 Tbsp sugar
1 chopping board
1 knife
1 bowl
2 saucepans
2 spoons
1 small bowl
1 sieve

PROCESSING METHOD

Cut the peaches
* Take one of the peaches and chop off one side, then the other and discard the centre part with the stone. Slice each half into fairly thick chunks. Then repeat with the other peach and put them into a bowl.

Cut the pineapple
* Work your way around the edge of the pineapple with a sharp knife to remove the skin. Then cut off any remaining bits of skin before chopping. Now, cut around the stalk and discard it.
* Begin cutting the slices of pineapple into smaller pieces and then into triangular chunks. The shape really doesn't matter here, but try and keep all the fruit relatively chunky. When you finish add the pineapple to the bowl along with the peaches.

Chop the orange
* Cut both ends off the orange and place it upright. Now slice around the sides to remove the peel. Cut down the centre of the orange and finally into slices. Add to the bowl with the other fruit.

Chop the bananas
* Peel the bananas and then, slicing at an angle, cut them into chunks. When you finish both, add them to the rest of the fruit.

Cut the melon
* Spoon out the centre of the melon to remove the pips, then turn it over and remove both ends. Now stand the melon up and slicing downwards, remove the peel. Finally, slice it widthways into moonshapes and lengthways into smaller chunks, and add them to the bowl.

Chop the strawberries
* Remove the stalks and leaves from each strawberry, chop each one in half and put them in the bowl.

Slice the mint
* Layer the mint leaves on top of one another, slice them finely and sprinkle them into the bowl.
TIP : You can prepare the fruit to this point ahead of time. Like any other salad it should be dressed at the last minute to serve it as fresh as possible.

Prepare the vanilla bean
* Split open the vanilla bean and scrape out the pulp with a knife. Then put the pulp back on top and leave aside ready to use in the sauce.

Make the caramel sauce.
* Heat the saucepan over a medium heat then add the sugar, followed by half a tablespoon of water. Don't mix it just yet: wait until the sugar begins to caramelise and then start to stir very slowly.
* When it completely caramelises, pour in the water very carefully as it may splatter. Mix together well and then add the vanilla bean and the lemon grass. Lower the heat and continue stirring constantly.
* After about a minute, stir in the lime juice, then bring it back to a boil and remove from the heat.
* Let it sit for 10 minutes so that the flavours infuse, then strain it through a sieve and allow to cool completely.

Make the orange brandy sauce
* Add the orange juice, brandy and sugar to a small saucepan and warm them up. Stir while it warms so that the sugar melts, then take it off the heat and let it cool down

Serve
* Just before serving, spoon the sauce of your choice over the fruit and stir well.
* Then for a finishing touch of colour, sprinkle the berries on the top.
* Serve immediately with cream, ice cream or creme fraiche.

HOMEMADE RANCH DRESSING

2009-04-16T02:04:00.000-07:00

Hi, I'm Rachel Edelman for About.com Food. Today I'm going to show you how to make your own ranch dressing. If you love topping your salads with ranch dressing, then try making it at home! This make-ahead seasoning mixture allows you to stir some together in a snap.

INGREDIENTS
7 saltine crackers
2 tablespoons garlic salt
2 tablespoons onion powder
3/4 cup dry minced parsley flakes
1/4 cup dry minced onion
1 tablespoon dry dillweed
2 tablespoons garlic powder
1 cup mayonnaise
1 cup buttermilk

PROCESSING METHOD

Combine Dry Ranch Mix
* I'm going to make a dry ranch mix that you can use to make dressing or use in other kinds of recipes.
* First, blend crackers in an electric blender on high speed until powdered.
* Now add the parsley, the minced onion, and the dill weed. Blend again until it is powdered.
* Then, pour the mixture into a bowl. Next, stir in the garlic salt, onion powder, and garlic powder.
* Store this dry mix in a container with a tight-fitting lid at room temperature for up to 1 year.

Blend Wet Ingredients
* To make the dressing, combine the mayonnaise, buttermilk, and 1 tablespoon of mix. Blend well and serve over your favorite salad.

CAULIFLOWER, TAHINI AND LEMON SALAD

2009-04-12T10:13:00.000-07:00

Salad : How To Make Cauliflower, Tahini And Lemon Salad

A refreshing, zesty salad which complements fish dishes wonderfully.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 30 minutes

INGREDIENTS
1 cauliflower, cut into small florets
1 ltr vegetable oil
1 bunch of chives, chopped
60 ml tahini, raw
200 ml cold water
1 1/2 lemons, juiced
the zest of 1 lemon
salt and pepper

1 saucepan
1 slotted spoon
1 tray
paper towels
1 large bowl
1 small bowl
1 whisk
1 spoon

PROCESSING METHOD

Make the tahini
* Put the tahini in the small bowl. Add the lemon juice and the salt and whisk well.
* Add half of the water and whisk until blended. Add more water as needed until the consistency is thick and smooth.

Fry the cauliflower
* Heat the vegetable oil in the saucepan and begin to cook the cauliflower in batches. Fry for five minutes, remove and place onto a tray lined with a paper towel to absorb excess oil. Repeat with the remaining cauliflower.

Assemble the salad
* Place all of the cooked cauliflower florets into the bowl. Add the lemon zest and chives and spoon in the tahini. Season with salt and pepper and mix until the florets are coated evenly.

Serve
* Serve the salad onto a plate with lettuce leaves and herbs of your choice.

GLAZED CHESTNUT AND GOAT'S CHEESE SALAD

2009-04-12T10:10:00.000-07:00

Salad:How To Make Glazed Chestnut And Goat's Cheese Salad

Perfect for lunch, or as an appetizer for dinner. A tasty and healthy salad.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
24 frozen chestnuts, peeled
30 g butter
1 tbsp honey
150 ml water
200 g goat's cheese
1 handful rocket lettuce
A few red lettuce leaves
for the vinaigrette:
4 tbsp honey
4 tbsp water
1 tbsp sherry vinegar
4 tbsp olive oil
salt and pepper

1 oven-proof frying pan
1 wooden spoon
1 tray
1 small saucepan
1 spoon

PROCESSING METHOD

Preheat the oven
* Set the oven temperature to 200°C ( 450°F / gas mark 8 ).

Cook the chestnuts
* Heat the frying pan and melt the butter. Add the chestnuts, season with salt and stir. When they become slightly yellowish, add the honey and stir well, tossing to ensure they are evenly coated.
* Add the water and stir for a minute.
* Place the pan on the bottom shelf of the heated oven. Shake it every couple of minutes, allowing the chestnuts to cook evenly. Leave the pan in the oven until all the liquid has evaporated.

Make the vinaigrette
* In the small saucepan, mix the honey, sherry vinegar and water and season with salt and pepper. Mix thoroughly until all the ingredients are dissolved and bring gently to a boil.
* Add the olive oil, mix once again and take off the heat to cool down.

Finish cooking the chestnuts
* When the water has fully evaporated from the frying pan in the oven, remove it and set aside to cool down. Leave the oven on for later use.

Prepare the cheese
* Slice the cheese into 1 cm circular pieces. Place them on the tray and season well with pepper.
* Place the tray on the middle shelf of the oven for one minute, just to warm the cheese, not melt it.
* Remove the tray and turn off the oven.

Assemble and serve the goats cheese salad
* On a serving plate, place the rocket in the centre with the circles of cheese pieces around it.
* Top this with all the chestnuts, drizzle the vinaigrette over the top and sides of the salad and serve.

CITRONETTE : CLASSIC LEMON DRESSING

2009-04-09T04:30:00.000-07:00

Hi, I'm Chef John Mitzewich for About.com Food, and today I'm going to show you how to make a citronette dressing. What is a citronette? It's basically a vinaigrette, but made with citrus juice. So please don't call it a lemon vinaigrette, because that's not what it is! Citronette is a light and versatile lemon dressing that is perfect over salads and steamed veggies. See how to whip up lemon citronette, and learn an alternative method to "emulsifying" an oil and acid dressing without all the whisking.

INGREDIENTS
2 large lemons
olive oil
Dijon mustard
cayenne for some heat
salt

PROCESSING METHOD

Squeeze the Lemons
* Now were going to squeeze these lemons, I'm expecting to get a 1/2 cup of juice. You usually get about a 1/4 cup of juice per lemon. Let's measure this and, yes we have exactly 1/2 cup of juice.

Mix the Citronette Ingredients
* Now I know how much oil to measure, which is going to be 3/4 cup of a light olive oil. And we're ready to start our citronette. This is like my favorite all-purpose light summer dressing, its good with everything.
* In the bowl we put the mustard, the lemon juice, a pinch of cayenne, some people use black pepper, but I don't like the black specks, and a pinch of salt to wake things up.

Shake the Citronette
* Were going to give that a stir with our whisk. We are NOT going to whisk in the oil as tradition would have us. I have a secret weapon... the shaker bottle. We pour in our lemon mixture and top with the oil. The ratio is 1 part lemon juice to 1 1/2 parts oil.
* Now instead of whisking we are going to shake vigorously for one minute. This will emulsify it. What does emulsify it mean? It means a vinegar and/or lemon juice is suspended into the oil. See the spoon, how everything is together.

Storing and Serving the Citronette
* The other great thing about using the bottle to make the citronette, is when you are done you can put a piece of plastic wrap over the top and screw on the top and put it away.
* I served it with some asparagus and tomatoes. It was delicious, unbelievable, and so fresh.

GRILLED SQUID MARINADE

2009-04-09T04:28:00.000-07:00

Main Dish : How To Make Grilled Squid

A delicious yet simple recipe for grilled squid. Can be eaten as either a snack or appetizer.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 5 minutes

INGREDIENTS
4 medium-sized squid
1 lemon, zest only
2 tsp cumin
4 tbsp olive oil
1 garlic clove, minced
A mixed handful of fresh coriander, parsley and basil
4 slices of lime
salt
pepper

1 sharp knife
1 cutting board
2 bowls
1 spoon
1 deep-sided dish for marinating the squid
Cling film
1 grill pan
1 metal spatula
1 fork

PROCESSING METHOD

Clean the squid
* Remove the head of the squid, discard the innards and pull out the spine.
* Peel off the purple skin leaving a clean white body.
* Remove the tentacles though don't discard, wash each squid thoroughly and pat them dry with paper towels.

Mix the ingredients for the marinade
* In a deep-sided dish, combine the lemon zest, cumin, salt and pepper, garlic and olive oil. Mix well.

Marinate squid
* Put the squid into the marinade and stir well.
* Cover tightly with cling film and place in the fridge to marinate for a minimum of 30 minutes.

Heat the grill pan
* Heat the grill pan over a high temperature until very hot.

Grill the squid
* Remove the squid from the marinade and grill both sides for a maximum of 2 minutes.

Garnish and serve
* Place the squid on a serving dish, sprinkle over the fresh herbs, add the slices of lime and serve.

QUINOA WITH MUSHROOMS AND FRESH HERBS SALAD

2009-04-03T02:42:00.000-07:00

Latin American : How To Make Quinoa With Mushrooms And Fresh Herbs

Quinoa was a staple of the Incan empire because it offered such complete nutrition. Now a vegetarian mainstay, this recipe for quinoa offers great taste, easy preparation, and healthy results!

SERVING : 4

Preparation Time : 5 minutes
Cooking Time : 10 minutes

INGREDIENTS
300 g quinoa
750 ml water
200 g mixed mushrooms, chopped
4 tbsp olive oil
2 shallots, chopped
1 tomato, peeled and diced
1 1/2 tbsp lemon juice
2 tbsp basil, chopped
2 tbsp parsley, chopped
some salt and

2 saucepans and a lid
1 wooden spoon
1 sieve
1 spoon

PROCESSING METHOD

Rinse the quinoa
* Pour the quinoa into the sieve and rinse it under cold running water. Move the quinoa around with a spoon to remove the starch and any dirt or grit. Run it under the water for about one minute.

Cook the quinoa
* Put the quinoa into a saucepan, cover it with water and bring to a simmer on a high heat.
* Once it starts to bubble, cover and turn the heat down. Let it cook until all the water has been absorbed. This will take roughly 15 minutes.
* Then remove from the heat.

Begin the sauce
* Heat a second saucepan and add a little oil. Add the mushrooms and saute them for a few minutes.
* Now add the chopped shallots, a little more oil and stir. Season with salt and pepper. Let them cook for a few minutes.
* Then remove the pan from the heat.

Add the rest of the ingredients
* Add the tomatoes, lemon juice, cooked quinoa, basil and the parsley to the pan.
* Season with salt and pepper and combine together thoroughly.

Serve
* Your Quinoa with Mushrooms and Fresh Herbs is now ready for your table.
* Serve it immediately or serve it cold.
* Try it with a dollop of creamy yoghurt! And experiment with other ingredients like different cheeses.

BALSAMIC VINAIGRETTE DRESSING

2009-04-03T02:29:00.000-07:00

Salad : How To Make Balsamic Vinaigrette Dressing

A favorite among food connoisseurs, balsamic vinaigrette dressing can add a flavorful spice to any dish. Learn the secret to making top notch balsamic vinaigrette dressing from VideoJug's top notch chef, CJ -aka- Chris Jacobson (finalist on the hit TV show Top Chef).

INGREDIENTS
1/2 medium shallot, diced
75 ml balsamic vinegar
150 ml olive oil
salt, to taste
pepper, to taste
lemon juice, to taste

PROCESSING METHOD

Dice The Shallots
* To prevent injury, keep your cutting board stable by securing it with a wet towel or dish towel underneath. This will prevent slipping.
* Cut one half of a shallot lengthwise several times, then widthwise several times to create finely diced cubes.
* Add the diced half shallot to a mixing bowl.

Add Vinegar And Oil
* Add 1/3 cup (75 ml) of balsamic vinegar and a pinch of salt and pepper to the shallots and begin to mix.
* Slowly pour 2/3 cup (150 ml) of olive or canola oil into the mixture, whisking briskly until the dressing becomes creamy.

Season To Taste
* Add salt and black pepper to taste. To brighten the flavor, add a small amount of pure lemon juice.
* Refrigerate and enjoy!

THAI WARM DUCK SALAD

2009-04-03T02:21:00.000-07:00

Salad : How To Make Warm Thai Duck Salad

An original salad full of exotic flavours which can be shared as a starter or enjoyed as a main course. Puts that Bangkok culture into a salad.

SERVINGS : 2 to 4

Preparation Time : 20 minutes
Cooking Time : 15 minutes

INGREDIENTS
1 medium duck breast
some salt and pepper
2 small fresh green chillies, chopped
1 garlic clove, chopped
1 2 cm piece ginger root, peeled and chopped
1 medium lime, juiced
3 tbsp soy sauce
2 tbsp olive oil
2 tbsp soft brown sugar
A handful of watercress
A handful of red lettuce
A handful of fresh coriander
A handful of fresh mint
Half medium a mango sliced into strips
1 small fresh green chilli, chopped

A medium-sized frying pan
A spoon
An empty jar
A knife
A large salad bowl

PROCESSING METHOD

Season the duck
* Start by seasoning both sides of the duck breast generously with salt and pepper

Heat the frying pan
* Next, put the duck into the frying pan and place it over a low heat.

Slowly increase the heat
* Gradually increase the heat to a moderate temperature.
* You will see that the fat of the meat starts to melt. Spoon it out of the pan to avoid saturating the duck.

Cook for 10-12 minutes
* Leave the meat to cook for 10-12 minutes. It will take this long for the fat to render completely.

Turn the duck over and leave
* Once the meat has cooked, flip it over in the pan, turn off the heat, and leave it there for a further 10 minutes.
* In this time it will cook through. However, if you prefer your meat medium-done, maintain the heat for an extra 5 minutes.

Prepare the dressing
* While the duck heats through, prepare the dressing. Start by putting the chopped chillies, garlic and ginger into the jar.
* Now pour in the lime juice, soy sauce, olive oil and finally the brown sugar.

Shake well
* Close the lid of the jar tightly and then shake until the ingredients are thoroughly mixed together.

Prepare the salad
* Next, take the large salad bowl and add to it the watercress, red lettuce, fresh coriander, fresh mint and the sliced mango.

Toss the ingredients together
* Mix the salad together well.

Slice the duck breast
* Remove the duck from the pan, slice it into strips and add it to the salad.

Pour over the sauce and serve
* Finally, give the sauce another quick shake, pour it over the salad mixing it together a little and serve.

LEMON VINAIGRETTE DRESSING

2009-04-01T07:23:00.000-07:00

Salad : How To Make Lemon Vinaigrette Dressing

Lemon vinaigrette dressing is a creative twist on an age old recipe used on meats and on salads. Free yourself from store-bought dressing and learn how to make this tangy lemon vinaigrette dressing at home. Our VideoJug chef, CJ -aka- Chris Jacobson (finalist on the hit TV show Top Chef) shows you how!

INGREDIENTS
1/2 medium shallot, diced
1⁄3 cups (80 ml) lemon juice
2⁄3 cups (160 ml) canola or olive oil
1 tbsp white wine vinegar
salt, to taste
pepper, to taste

PROCESSING METHOD

Dice The Shallots
* To prevent injury, keep your cutting board stable by securing it with a wet towel or dish towel underneath. This will prevent slipping.
* Cut one half of a shallot lengthwise several times, then widthwise several times to create finely diced cubes.
* Add the diced half shallot to a mixing bowl.

Add Lemon Juice
* Add 1/3 cup (75 ml) of lemon juice from two to three lemons to the bowl and begin to mix with a pinch of salt. It's better to use real lemon juice rather than the kind bought at the store.
* Add 1 Tbsp of white wine vinegar to the lemon juice and whisk.

Add Oils
* Using the formula 1 part lemon juice to 2 parts oil, slowly add 2/3 cup (150 ml) of oil to the bowl, whisking briskly.
* You can use both olive oil and canola oil to give the dressing more depth. Whisk until the dressing is creamy.
* Add salt and black pepper to taste.
* Refrigerate and enjoy your lemon vinaigrette dressing!

ALFREDO SAUCE

2009-04-01T07:20:00.000-07:00

Sauces & Condiments : How To Make Alfredo Sauce

Alfredo Sauce is a rich, creamy accompaniment to any pasta. Rising star of the cooking world, Tiffany Goodall, is going to show us how to make this delicious and easy dish.

INGREDIENTS
55 g Butter
240 ml Double Cream
2 Garlic, crushed
2 tbsp Parmesan or gruyere cheese
salt and pepper
chopped chives for garnish

PROCESSING METHOD

Prepare
* Crush and finely chop 2 garlic cloves.
* Finely chop the chives for the garnish

Pasta
* Put the pasta into a pan of boiling water and leave to cook while you prepare the sauce.

Sauce
* Melt the 55 grams of butter in a sauce pan.
* Add the garlic and gently fry. Whisk in 235 ml of double cream.
* Have a taste and add salt and pepper if you think it needs it.

Cheese
* Whisk in the grated cheese a little at a time, stir until it melts. Taste again, adding more cheese, salt or pepper if needed.

Serve
* Drain the pasta and stir into the sauce.
* Serve immediately with the chives sprinkled on top.

VEGETABLE STOCK

2009-04-01T07:15:00.000-07:00

Sauces & Condiments : How To Make Vegetable Stock

Follow top Chef Colin Wint's recipe for a classic Vegetable Stock. This is a key ingredient in many recipes.

SERVING : Recipe makes 1.5 litres

Preparation Time : 10 minutes
Cooking Time : 45 minutes

INGREDIENTS
2 carrots
2 medium sized onions
4 celery sticks
1 fennel bulb
2 courgettes
1 tbsp vegetable oil
1 bay leaf
1 sprig of thyme
5 ml coriander seeds
1 ltr water
1 lemon

1 sharp knife
1 chopping board
1 large saucepan
1 saucepan lid or tin foil
1 measuring jug
1 wooden spoon
1 ladel
1 sieve

PROCESSING METHOD

Prepare the vegetables
* Chop the 2 carrots into pieces about 2 centimetres long.
* Now roughly chop the 2 onions.
* Next the 2 courgettes
* And the 4 celery sticks
* Remove any stalks from the fennel bulb. Chop into 4 large pieces, then chop each of these into smaller pieces.
* Finally slice the lemon

Into the pan
* Warm 1 tablespoon of vegetable oil in a large saucepan for about a minute over a medium heat.
* Then add the onions, carrots, courgettes, fennel, celery and lemon. Then add the bay leaf and sprig of thyme. Leave to sweat down for 8-10 minutes.

Add water
* Pour in the litre of water and stir well. Put on a lid, or if your pot is too big for a lid you can cover it in tin foil. Cook for about 30 minutes.

Strain
* Ladle the liquid through a sieve into a bowl or jug and discard the vegetables.

Using
* The stock can be used immediately or stored in the fridge for up to 5 days. You could even freeze it until needed.

CASHEWS AND BLUE CHEESE SALAD

2009-04-01T07:12:00.000-07:00

Salad : How To Make Cashews And Blue Cheese Salad

This delicious herb salad makes a refreshing alternative to the typical green-leaf varieties. Try it to brighten up your favourite fish dish.

SERVING : 4

Preparation Time : 30 minutes

INGREDIENTS
1 bunch of basil
1 bunch of parsley
1 bunch of coriander
1 bunch of dill
1 bunch of chives
50 g pitted dates, cut into cubes
50 g blue cheese, crumbled
50 g roasted cashew nuts, crushed
4 tbsp olive oil
1 medium lemon, juiced
salt and pepper

1 sharp knife
1 cutting board
1 bowl of iced water
6 paper towels
1 large bowl

PROCESSING METHOD

Pick and refresh herbs
* Except for the chives, tear all the herbs into pieces, removing any stalks and place them into the bowl of iced water. Press all the herbs into the water and leave for a maximum of 15 minutes. This will refresh them and ensure they stay crispy.

Dry the herbs
* Place two layers of kitchen paper on your work surface. Take the herbs out of the bowl and squeeze gently to remove excess water.
* Spread them out on the towels to dry for about 20 minutes.

Chop the chives
* Slice the chives into 3 cm strips and place in the large bowl.

Assemble the salad
* In the bowl with the chives, add the other herbs, chopped dates, roasted cashews, crumbled blue cheese, lemon juice and olive oil.
* Season well with salt and pepper.

Complete and serve this cashew and blue cheese salad
* Mix thoroughly until all the ingredients are blended together and serve.

CRISPY CALAMARI WITH MANGO SALAD

2009-03-26T15:05:00.000-07:00

Salad : How To Make Crispy Calamari With Mango Salad

A spicy twist to a Mediterranean classic - serve with a slice of lemon and a cold beer. A highly recommended dish for calamari lovers.

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 25 minutes

INGREDIENTS
16 medium calamari, (clean, with heads)
1 mango, cut into strips
1 bunch of coriander
10 tbsp mayonnaise
3 tbsp siracha, (spicy chilli sauce, found in Asian markets)
100 g flour
200 g finely ground corn flour, (semolina)
1 ltr vegetable oil
1 tbsp fine salt

1 chopping board
1 knife
1 bowl
2 trays
2 spoons
kitchen paper
1 deep-sided saucepan
1 slotted spoon
1 strainer

PROCESSING METHOD

Prepare the calamari
* Cut all 16 of the calamari into 1.5 cm pieces and put them to one side.

Mix the flours
* Into the bowl mix the ground corn flour (semolina) and the flour.

Make the spicy mayonnaise
* Add the siracha to the mayonnaise and mix well (if you do not like spicy sauces, minimise the amount of siracha).

Heat the oil
* Pour the vegetable oil into the deep-sided saucepan and heat over a high temperature.

Coat the calamari and strain
* Mix the calamari in the flour mixture until all of the pieces are evenly covered. Using a sieve, strain the excess flour.

Fry the calamari and season
* Check that the oil is hot enough to fry the calamari by testing one piece (it should fry immediately).
* Fry the calamari until golden-brown (just under 2 minutes) in small batches and transfer to a paper towel. Season with fine salt.

Assemble the salad and serve
* On a serving plate begin to assemble the salad - spoon a thick line of spicy mayonnaise around the plate and in the middle add the calamari, mango strips and coriander.
* Finish with some more calamari and serve with a slice of lemon.

TOMATO, RED ONION, CAPER AND CHIVE SALAD

2009-03-26T14:58:00.000-07:00

Salad : How To Make Tomato, Red Onion, Caper & Chive Salad

A simple, colourful salad to enjoy on a sunny day with a glass of dry white wine and some fresh crusty bread.

SERVING : 4

Preparation Time : 5 minutes

INGREDIENTS
12 tomatoes, thinly sliced
1 red onion, sliced in thin rings
100 g capers, drained
1 bunch chives, washed and finely chopped
5 tbsp olive oil
3 tbsp red wine vinegar
1 tbsp salt
1 tbsp pepper

1 serving plate
1 chopping board
1 small bowl
1 spoon
1 whisk

PROCESSING METHOD

Make the dressing
* Pour the olive oil into a small bowl, add the red wine vinegar and the salt and pepper. Whisk well.

Assemble the salad
* Arrange the tomatoes around the edge of a plate, working towards the centre and put the onion rings on top.
* Sprinkle on the capers and chives and finally drizzle over the dressing.

Serve
* We recommend serving the salad with some fresh, crusty bread.

INDIAN SPICED RICE SALAD

2009-03-26T14:13:00.000-07:00

Salad : How To Make An Indian Spiced Rice Salad

One of the easiest and spiciest choices for a quick and easy rice salad with more than a hint of the exotic!

SERVINGS : 4

INGREDIENTS
250 g basamati rice
500 ml hot water
50 g cashew nuts
2 cloves
1 cinnamon stick
4 cardamon pods
2 tbsp vegetable oil
1 tsp saffron threads
1 tsp cumin seeds
1 tsp turmeric
1 tsp salt
1 bunch of fresh spinach
half a red onion, thinly sliced
2 tbsp coriander, chopped
the juice of 1 lime
2 tbsp olive oil

1 saucepan with lid
1 wooden spoon
1 spoon
1 tray
1 bowl
1 fork
1 large tray lined with foil

PROCESSING METHOD

Perfume the oil
* Place the saucepan on a medium heat and allow it to warm through. Add the oil, cloves, cinnamon and cardamom. Give it a little mix and let the oil heat up, stirring occasionally.
* Once the spices begin to perfume the kitchen, remove them from the oil and discard.

Cook the ingredients
* Add the cashews and gently brown. Stir them around to avoid them burning.
* Add the rice and cumin and mix in to coat the rice well. Add the turmeric and salt and stir them in.
* Add the water and the saffron threads and bring it to a simmer. Once simmering put the lid on and turn down the heat. Cook for 12 minutes.
* Turn the heat off and leave the rice to cook for a further five minutes.

Allow to cool
* After the 5 minutes, take the pan off the heat.
* Use a fork fluff up the rice and spread it onto the tray to cool down.

Combine
* Once cooled, transfer the rice into a large bowl.
* Add the spinach, coriander, sliced onion, lime juice, olive oil and mix it all together well.

Serve
* Heap a generous portion of the rice salad onto a serving plate and serve.
* It's also great as an accompaniment to any Tandoori meats.

SEAFOOD SALAD

2009-03-21T15:02:00.000-07:00

Salad : How To Make Seafood Salad

Healthy and tasty seafood salad with a variety of shrimps, calamari, mussels and octopus with a vinaigrette dressing. This tasty salad has both a Mediterranean and Asian flavour to it.

SERVING : 2

Preparation Time : 30 minutes
Cooking Time : 10 minutes

INGREDIENTS
150 g shrimps cleaned
250 g calamari cleaned
100 g mussels cooked and shelled
75 g octopus cooked
500 ml water
juice of 1 orange
juice of half a lemon
a few sprigs of thyme
2 bay leaves
150 g green beans cut into strips
4 celery stalks sliced
100 g cherry tomatoes halved
2 tbsp basil chopped
2 tbsp coriander chopped
salt and pepper
1 pinch of cayenne pepper
4 tbsp lime juice
2 cloves of garlic, minced
50 ml olive oil

2 saucepans
1 spoon
1 bowl
1 slotted spoon
1 bowl for iced water

PROCESSING METHOD

Cook the calamari and shrimps
* Pour 500 ml of water into a saucepan. Add the orange juice, the lemon juice, the bay leaves, the thyme and season with salt. Heat it up and bring to the boil.
* Then put in the calamari and the shrimps and give them a quick stir.
* Turn the heat off and remove from the hob but leave them to cook in the hot liquid for five minutes more.
* Then using a the slotted spoon, drain and transfer onto a tray.

Blanch the beans
* Add a little salt to a saucepan of boiling water.
* Then put in the beans and allow them to come back to the boil. Cook for one minute before transferring them into a bowl of iced water.
* This stops the cooking process and keeps the vegetables nice and crisp. They can be drained after a few minutes, when the beans have cooled.

Make the vinaigrette
* Pour the lime juice into a small bowl. Add the garlic and the olive oil. Then mix it all together thoroughly.

Assemble the salad
* Place the green beans into a large bowl then add the tomatoes, the celery, the basil, the coriander, the parsley, the octopus, the mussels and the shrimps and calamari.
* Season with salt then pepper and add the pinch of cayenne.
* Stir the vinaigrette, and spoon it over the salad.
* Then thoroughly combine it all together.

Serve
* Place the salad into a large bowl and it is now ready to serve.

THAI TOMATO AND GREEN BEAN SALAD

2009-03-21T14:51:00.000-07:00

Salad : How To Make Thai Tomato And Green Bean Salad

A light, green salad with a Thai twist. This recipe brings the best out of a salad.

SERVING : 4 to 6

Preparation Time : 15 minutes
Cooking Time : 25 minutes

INGREDIENTS
3 heirloom tomatoes
100 g green beans
4 tbsp coriander, chopped
1 tbsp chopped basil
2 tbsp chopped unsalted roasted peanuts

For the sauce
1 fresh red chilli, de-seeded & finely chopped
3 tbsp lemon juice
2 tbsp palm sugar
3 tbsp fish sauce
1 garlic clove, minced

1 sharp knife
1 cutting board
2 bowls
1 spoon

PROCESSING METHOD

Prepare the tomatoes
* Core and cut the tomatoes into cubes.
* Discard the very top and bottom of each tomato.
* Place them in a bowl.

Slice the beans
* Cut all the beans in half, finely slice them into strips and add them to the tomatoes.
* Add the chopped herbs and the peanuts.

Make the sauce
* Put the chilli, lemon juice, palm sugar, fish sauce and garlic into a bowl and mix well.
* Mash the palm sugar with the back of the spoon to help it dissolve.

Serve and enjoy
* Pour the sauce over the tomatoes and beans.
* Toss the salad well and serve.

SPICY AUBERGINE SALAD

2009-03-21T14:48:00.000-07:00

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.

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 40 minutes

INGREDIENTS
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
salt

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

PROCESSING METHOD

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

THAI GRILLED BISON SALAD

2009-03-11T14:49:00.000-07:00

LOW-FAT BLUE CHEESE DRESSING

2009-03-11T14:43:00.000-07:00

Sauces & Condiments : How To Make Low-Fat Blue Cheese Dressing

This quick and easy recipe still delivers the tangy taste of blue cheese without all the additional fat of the traditional dressing and you won't be able to tell the difference.

SERVING : 4 to 6

Preparation Time : 5 minutes
Cooking Time : 10 minutes

INGREDIENTS
40 g blue cheese, crumbled
1 tsp Dijon mustard
100 g low-fat yoghurt
2 tbsp low-fat mayonaisse
2 garlic cloves, minced
1 tbsp red wine vinegar
1 tbsp lemon juice
salt and pepper , to taste
some salad greens, for garnish

1 bowl
1 whisk
1 spoon

PROCESSING METHOD

Make the dressing
* To begin the dressing, spoon the blue cheese into a bowl. Add the yoghurt, mayonnaise, mustard, red wine vinegar, the lemon juice and the garlic. Whisk it well to combine.
* Season it well with salt and pepper. Then give it a final stir.

Serve
* Spoon the dressing over salad greens. Be sure to use it lightly, as not to over-power the fresh flavour of the greens. The greens should remain crisp and not become soggy under the weight of the dressing.
* Serve as a healthy snack or lunch.

TUNA SALAD WITH SOY DRESSING

2009-03-03T05:14:00.000-08:00

Salad : How To Make Tuna Salad With Soy Dressing

Once you give this marinated tuna dish a try, you will see that it is not your everyday salad and the unique soy dressing takes it to another dimension.

SERVING : 2

Preparation Time : 10 minutes
Cooking Time : 1 hour 15 minutes

INGREDIENTS
1 tbsp ground black pepper
1/2 tbsp salt
1 tbsp coriander, chopped
1 tbsp parsley chopped
50 ml olive oil
250 g tuna, cut into large batons
50 g cucumber, cut into fine slices
1 bunch of mint leaves
1 bunch of parsley leaves
50 ml soy sauce
2 tbsp rice wine vinegar
1 tbsp honey

1 bowl
1 spoon
1 whisk
1 non-stick frying pan
1 pair of tongs
1 sharp knife
1 chopping board
1 small bowl
1 plate

PROCESSING METHOD

Season the tuna
* Put the pepper, coriander, parsley, salt, and olive oil into a bowl and mix together.
* Put the tuna batons onto a plate and spoon over the seasoning. Roll the tuna to cover well.

Seal the tuna
* Put the frying pan on a high heat and when hot, add the tuna. Cook for twenty seconds on each side. Don't forget to seal the sides and the ends.
* Remove from the pan and leave to rest for at least an hour.

Make the dressing
* Mix the soy sauce, vinegar and honey in a bowl and whisk together.

Serve
* Cut the tuna into 5 millimetre slices.
* Now arrange it on a plate with some cucumber in the middle.
* Top with parsley and mint leaves, spoon over some of the soy dressing and serve.

MISO, AUBERGINE AND BLUE CHEESE SALAD

2009-03-03T05:11:00.000-08:00

Salad : How To Make Miso, Aubergine And Blue Cheese Salad

Sweet Miso, Poached Aubergine and Blue Cheese Salad - a flavourful and healthy salad with an oriental twist - especially if you like things "umami"! This salad can be enjoyed as a starter to any oriental main dish or simply devoured on its own.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 15 minutes

INGREDIENTS
2 small aubergines, peeled and cut in half, lengthwise
1 medium head of curly red lettuce, washed
100 g beansprouts
100 g blue cheese
150 ml vegetable oil
2 tbsp salted peanuts, chopped
2 tbsp dark miso paste
600 ml water
150 g sugar
150 ml soy sauce
2 tbsp rice wine vinegar

1 bowl
1 saucepan
1 frying pan
1 tray
kitchen roll
1 slotted spoon
1 pair of tongs
1 spoon

PROCESSING METHOD

Make the poaching liquid
* In a saucepan combine the water, soy sauce, sugar, the miso and the vinegar. Heat over a moderate to high temperature and bring to the boil while stirring. Cook for 2 to 3 minutes and then turn off the heat and allow the liquid to rest.

Fry the aubergines
* Heat the vegetable oil in a frying pan. When hot, carefully add the aubergines to the pan. Fry on one side for 3-4 minutes until brown. Turn the aubergines over and fry the other side.
* Using the tongs, remove them from the pan and place onto a tray covered with kitchen paper to absorb unwanted oil.

Cook the aubergines
* Bring the sauce back to the boil and add the aubergines. Cook for 10 minutes. Remove from the heat and leave them to cool down.

Prepare the salad
* Put the lettuce and bean sprouts into a large bowl, drizzle over 3 spoonfuls of the poaching sauce and mix.

Assemble the salad
* Transfer the lettuce and bean sprouts to a serving dish.
* Arrange the aubergine on top of the lettuce, then crumble the blue cheese over each piece of aubergine.
* Sprinkle over the chopped peanuts.

Serve
Finally, drizzle over some of the poaching sauce and serve.

CHINESE COLD SEAFOOD AND HERBED TAHINI SALAD

2009-02-25T13:35:00.000-08:00

Salad : How To Make Cold Seafood & Herbed Tahini Salad

An amazing seafood combination drizzled with a zesty tahini sauce - delicious hot or cold!

SERVING : 4

Preparation Time : 25 minutes
Cooking Time : 15 minutes

INGREDIENTS
250 g medium size calamari, cleaned
200 g medium size shrimp, peeled
2 medium octopus tentacles, cooked
3 garlic cloves, sliced
1 courgette (zucchini), thinly sliced
2 tomatoes, deseeded and sliced
3 green Italian peppers, sliced
2 tbsp basil, roughly chopped
2 tbsp coriander, roughly chopped
60 ml olive oil
1/2 tsp cayenne pepper
salt
pepper

For The Tahini Sauce
150 ml tahini
1 garlic clove
1 bunch of parsley, chopped
1 lemon, juiced
100 ml cold water
salt

1 sharp knife
1 cutting board
1 blender
1 frying pan or wok
1 slotted spoon
1 tray
1 large bowl
1 small bowl
2 spoons

PROCESSING METHOD

Prepare the seafood
* Cut the calamari into thick strips, taking 3-4 at a time. Take the octopus tentacles and cut them into small, bite-sized pieces.
* Onto the tray add the calamari, octopus and peeled shrimps.
* Season with cayenne pepper and salt.

Heat wok
* Place the wok on a high temperature to heat.

Cook seafood
* Once the wok is hot, add half the olive oil and the seafood and stir well. Add the garlic and courgette and stir-fry until the seafood is fully cooked.
* Spoon the cooked mixture back onto the tray to cool.

Make the tahini sauce
* Into the blender add the tahini, garlic clove, lemon juice, chopped parsley and a sprinkling of salt. Blend for approximately 10 seconds.
* Remove lid, add 100 ml of water and blend for 30 seconds. Check consistency is smooth and transfer to a bowl.

Assemble salad
* Place the seafood and courgette into the large bowl and follow with the sliced green peppers, sliced tomatoes, chopped basil and chopped coriander.
* Drizzle over the remaining olive oil and season with salt and pepper. Mix well.

Serve
* In a circular motion, drizzle the tahini sauce around the serving plate.
* Heap the salad in the centre of the plate and eat immediately or keep in the fridge ready to serve as a cold appetiser.
* Serve with a slice of lemon.

THAI YUM NUEA (SALAD)

2009-02-25T13:27:00.000-08:00

Salad : How To Make Yum Nuea

Pranom Jandee, Head chef at Thai on the River, will show you how to make Yum Nuea, a Thai salad with char-grilled beef.

SERVING : 1

Preparation Time : 10 minutes
Cooking Time : 2 minutes

INGREDIENTS
1 red onion
1 spring onion
1 tomato
some fresh coriander
1/4 cucumber
3 fresh red chillies
1 lemon
2 Sirloin steaks
1 Tbsp light soy sauce
1 Tbsp caster sugar
some parsley
1 lettuce leaf

1 knife
1 chopping board
1 spoon
1 wok
1 pair of tongs

PROCESSING METHOD

Chop
* Slice 1 red onion, 1 spring onion, 1 tomato and 1/4 cucumber. Finely chop coriander. Then chop 3 red chillies. Make sure you wash your knife after this.

Lemon
* Cut lemon in half and squeeze about 1 tbs of juice.

Grill the steak
* Place sirloin steaks on hot grill. Cook for 2 minutes, occasionally turning around for medium rare. Make sure that both sides are cooked.

Slice the steak
* Carefully slice the steak in bite size pieces.

The sauce
* Put chopped chili into the mixing bowl. Add 1 tbs of light soy sauce, lemon juice, caster sugar and mix. Now add sliced beef and stir well.Then add cucumber followed by most of the tomato. Stir again.
* Now add sliced onion and stir before adding a pinch of chopped coriander and sliced spring onion. Mix well.

Garnish and Serve
* Place salad on the plate. Garnish with some parsley, lettuce and tomato.

WHITE BEAN SALAD AND TOMATO SALSA

2009-02-22T11:26:00.000-08:00

Salad : How To Make White Bean Salad And Tomato Salsa

This refreshing bean salad dish shows that vegetarian dining can be anything but boring. You might even convert some of your meat-eating friends to your point of view!

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 15 minutes

INGREDIENTS
800 g cannellini beans, cooked
200 g olive oil, of good quality
salt and pepper, to taste
3 ripe tomatoes
1 spring onion, cleaned
1 fresh green chilli
3 sprigs of fresh coriander
1 lime

1 chopping board
1 large knife
1 small knife
1 colander
1 medium bowl
1 small bowl
1 spatula
1 spoon
1 kitchen paper

PROCESSING METHOD

Rinse the coriander
* Take the coriander sprigs and rinse them well under a cold tap. Give them a good shake and set aside.

Rinse and drain the beans
* Place the beans into a colander. Rinse them well under a cold tap and leave them to drain in the colander.

Dry and chop the coriander
* Place the coriander sprigs on some kitchen paper. Place another piece on top and pat dry very gently so as not to bruise the herb. Now use a small knife to chop it very finely.

Core and chop tomatoes
* Remove the core out of the tomatoes and slice them into very small pieces.

Chop the chilli
* Chop the chilli into little rings and then chop them again, very finely.

Chop the spring onion
* Next, halve the bulb, and slice and dice it very finely. Slice the stalk and chop it all together into very small pieces.

Prepare the lime juice
* Cut the lime in half and pierce it with a fork, twisting the fork round, squeezing out the juice into a small bowl.

Combine the salsa ingredients
* In a bowl, add the tomatoes, coriander, chilli, onions, and finally lime juice. Mix together thoroughly.
* Season with some salt and pepper and stir again until the ingredients are all well combined.

Dress the beans
* Transfer the beans into a large bowl. Dress them with the olive oil, salt, and pepper. Take the spatula and mix together thoroughly.

Serve The Bean Salad
* Using the spatula, scoop some beans into a serving bowl. Heap a generous serving of the salsa on top and enjoy!

GRILLED SARDINES WITH FENNEL AND ORANGE SALAD

2009-02-22T11:21:00.000-08:00

Salad : How To Make Grilled Sardines With Fennel And Orange Salad

Usually 'quenching' is associated with thirst - but this dish does exactly that with its juicy, summery flavours! A salad that goes wonderfully with either fish or meat dishes - particularly lamb.

SERVING : 2

Preparation Time : 45 minutes
Cooking Time : 10 minutes

INGREDIENTS
6 fresh sardines, rinsed and patted dry
1 onion, sliced into 1cm rings
80 ml olive oil
2 fennel bulbs, sliced and kept in cold water
1 orange
2 tbsp lemon juice
1 small bunch of parsley leaves

1 barbecue grill
1 brush
1 bowl
1 tray
1 knife
1 chopping board
1 metal spatula
1 pair of tongs

PROCESSING METHOD

Cut the orange
* Using the knife, cut the ends off the orange and peel through to the flesh. Cut the segments into a bowl, catching the juice as you do so. Finally, squeeze any remaining juice into the bowl.

Season the fish
* Brush the sardines with the olive oil and finish by seasoning them with salt and pepper.

Season the onions
* Drizzle the onions with olive oil and season with salt and pepper.

Grill the fish and the onions
* Onto the barbecue place the onions and cook for a few minutes.
* Add the sardines and grill them for 2-3 minutes on each side. When both are cooked, remove them from the barbecue.

Finish the salad
* Drain the fennel and add to the bowl of orange segments.
* Drizzle in the remaining olive oil and lemon juice and finish by adding the parsley and the onions.
* Season with salt and pepper and mix well.

Serve
* Serve three sardines in the centre of a serving plate, top with some salad and drizzle over with some of the juices.