Tuesday, 29 January 2013

Miso-glazed salmon salad with sesame & lemon dressing

Super quick, healthy salad for the start of the week. Great flavours from a few key ingredients.

(serves 2)
Takes 20 minutes


Glaze
  • 2 tbsp miso paste
  • 1 tbsp mirin
  • 1 tsp sugar
  • 1-2 tbsp hot water
To make the glaze, combine miso, mirin, sugar & water & mix well.

Dressing
  • 2 tbsp sesame oil
  • 1 lemon (or lime), juiced
  • pinch of sugar

Combine all the dressing ingredients in a small jar and shake well.

  • 2 carrots, peeled & sliced into small batons
  • 1 fresh chilli (or dried if you don't have any fresh ones on hand), seeds & ribs removed, finely sliced
  • 2cm piece of fresh ginger, peeled & minced or finely grated
  • handful fresh coriander (optional)
  • bag of salad leaves of choice
  • 400 grams salmon, skinned, boned & diced
  • Sesame seeds for garnishing
Method
  1. In a bowl mix prepared carrots, chilli & ginger with the dressing. Place salad onto large platter and toss with vegetables.
  2. Heat a large pan over a high heat. Spray with oil. Add salmon & cook quickly for 1-2 minutes until almost cooked.
  3. Reduce heat to lowest setting and add miso glaze. Toss to coat salmon pieces, cook for 1 minute and remove from the heat.
  4. Top salad with salmon pieces and any remaining glaze. 
  5. Sprinkle with sesame seeds & torn coriander leaves. Bon app├ętit!

Adapted from Healthy Food Guide



Tuesday, 22 January 2013

Duck and Mango Salad

To save time you can grab a ready-roasted duck from your local Asian supermarket. I prefer to roast my own as you get more meat and know how its been cooked. 

Ingredients
(serves 2 as a main) 
Takes 1 to 1½ hours to roast duck; 15 minutes to assemble salad) 
  • 4 roasted duck legs (drumstick and thigh together)
  • 100g snow peas, trimmed
  • 2 large ripe mangoes, peeled and chopped
  • 2 ripe avocados, peeled and chopped
  • 1 red capsicum, deseeded and finely sliced
  • 2 spring onions, finely sliced
  • 150g baby spinach or salad of choice
  • 1/4 cup of mint, roughly chopped
  • 1/4 cup of coriander, roughly chopped
  • 1 cup of sprouts like mung bean sprouts or sangro
ginger sesame dressing
  • 1/4 cup lime or lemon juice
  • 2 tsp fish sauce
  • 1 tsp soft brown sugar
  • 1 tsp sesame oil
  • 1 tsp freshly grated ginger
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 small red chilli, deseeded and finely chopped
  • sea salt and freshly ground black pepper
In a jar place all the dressing ingredients,  adding salt and pepper to taste, then shake well. 

How to roast duck legs
  1. Preheat oven to 150°C
  2. Always thaw your duck legs before cooking.
  3. Smooth the duck legs out and remove any excess fat around the edges.
  4. Score the skin all over - this will allow the fat layer under the skin to render, during cooking.
  5. Rub salt & pepper into the skin. I left mine in the fridge overnight, it gave the duck a nice salty flavour that balances well with the rest of the ingredients.
  6. Place duck legs skin side down on an oven rack, for about 1 to 1½ hours, turning about ½ hour before the end of cooking.
  7. Remove the legs from the oven and rest for 10 minutes.
Assemble Salad
  1. Strip the duck from the bones, discarding all skin, bones and fat.  Toss the duck meat with half the dressing.
  2. Pour boiling water over the snow peas, drain immediately then cover with cold water & drain again.
  3. Arrange the snow peas, mangoes, avocados, capsicum, spring onions, baby spinach, mint, coriander and bean sprouts on a big platter.  Add the duck and toss everything together with remaining dressing.



Adapted from Annabel Langbein, Free Range in the City

Thursday, 17 January 2013

Caprese Salad with Prosciutto

Inspired by Raewyn & Geraldine's free cookbook I decided to re-create this salad as we also discovered a little french cafe that sold it when we were in Rarotonga. I got to use the fresh basil that's overtaking my wee herb garden and some tomatoes off my one & only plant (must get more!).

Ingredients
(serves 2 as a main)
Takes 10-15  minutes to prepare
  • 6-8 large ripe tomatoes, sliced
  • 3 medium size Bocconcini balls or fresh mozzarella
  • big handful of fresh basil leaves, cut into thin ribbons
  • couple of glugs of good quality olive oil
  • sea salt
  • large packet of Prosciutto 
  • 2 poached eggs
Method
  1. Poach the eggs & set aside.
  2. Slice tomatoes and layer onto large platter. Sprinkle small amount of sea salt over.
  3. Tear bocconcini or mozzarella into bite size pieces & layer over tomatoes.
  4. Cut basil leaves into thin ribbons and sprinkle over.
  5. Tear prosciutto into smaller slices and place over the top.
  6. Drizzle with small amount of olive oil.
  7. Place a poach egg over the top of each serving. Enjoy!
 




Wednesday, 16 January 2013

Chia Jam

Everybody is talking about Chia Seeds. The richest plant based source of Omega 3 will enhance your endurance and keep you satisfied for longer. Throw it together with some cinnamon & honey and you've got yourself a "power" jam!

Ingredients
Takes 5 minutes 
  • 1 cup of frozen berries ( I used mixed berries)
  • 2 tbsp of Chia Seeds
  • 1 tsp honey
  • 1 tsp cinnamon
  • 2 tbsp water

Method
  1. Mix all ingredients together in a microwave proof dish. Cover with a paper towel and microwave for 3 minutes until the berries “burst”.
  2. Give it a good stir & add more water if it's too thick. Depends on how you like your jam consistency.
  3. Pour into a glass jar and refrigerate until it sets.
  4. Spread onto toast for a healthy start to the morning. Enjoy!

Sunday, 13 January 2013

Watermelon, Kalamata Olive Salad with Gouda

Inspired by Dish Magazines salad that uses black olives and firm ricotta. Experiment with what you have on hand, it's a beautifully refreshing salad and the harissa in the dressing gives it a wee kick.

Ingredients
(serves 4)
Takes 15 minutes to prepare
  • 1/2 large watermelon, rind removed, sliced into thin wedges (I also remove any large pips)
  • 100-150 grams firm gouda, ricotta or bocconcini, sliced
  • 1/2 red onion, finely sliced
  • 6 cherry tomatoes, cut into wedges
  • 2 radishes, finely sliced
  • 1/2 cup pitted kalamata olives, sliced
  • small handful of rocket leaves
Dressing
  • 1/3 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 - 1 tsp harissa
  • sea salt & freshly ground black pepper
Pop all dressing ingredients into a jar and shake well. 

Method
  1. Scatter onion, tomato, radishes & olives on a platter & drizzle with a little dressing.
  2. Arrange the watermelon wedges & cheese on top, slightly overlapping.
  3. Scatter with remaining ingredients, the rocket & remaining dressing.
  4. Grind over black pepper and a pinch of sea salt. Enjoy!
Goes well with grilled prawn kebabs.


Saturday, 12 January 2013

Chicken, Date, Grape and Hazelnut Salad

Another fantastic salad by Dish Magazine. I made a couple of changes & can't wait to make it again as I would like to try it with walnuts, pearl couscous and Agretti Fig Condiment.

Ingredients
(serves 4)
takes approx. 40mins
  • 500 grams free range boneless, skinless, trimmed, chicken thighs
  • 1 cup quinoa
  • one pot of Continental Stock Pot Vegetarian Concentrate
  • big bag of green beans, ends trimmed, halved
  • 1/2 small red onion, thinly sliced
  • 6 fresh dates, roughly sliced
  • big bunch of red seedless grapes, halved
  • 1/2 cup hazelnuts, buy in shell, grab your hammer & shell - fun! Place in 180oC oven, roast until brown (about 10mins but don't stray too far as you need to keep an eye on the nuts as they brown quickly) Set aside, cool then rub skins off. Chop roughly.
Dressing (next time I'm using the Fig dressing as that would be awesome with the dates) however this is what I used this time:

  • 2 cloves garlic, crushed
  • 2 tbsp balsamic vinegar
  • 1/3 cup olive oil
Place in a jar with some freshly ground black pepper & give it a good shake (after you've put the lid on of course ;). Pop in the fridge. 

 Method
  1. Heat fry pan to a medium heat. Season chicken with salt & pepper & cook until golden and cooked through. I did mine for 5 minutes each side. Set aside until cool, then shred.
  2. Pour 2 cups of water in a saucepan & throw in a pot of Vegetarian Concentrate Stock. Bring to boil and add in 1 cup of quinoa, then simmer for around 10 minutes. Cool and drain. 
  3. Rinse pot and 1/3 fill with water. Bring to boil, throw in the beans & cook for 40 seconds. Drain & place in ice cold water then drain again.
  4. Grab a big bowl & combine all the ingredients. Enjoy!


Thursday, 10 January 2013

Pickled Red Onions with Cumin Seed

Great served on top of Lemon Pickle Prawns

Ingredients
  • 1 small red onion, peeled & halved
  • 3 tbsp lemon juice
  • 1 tsp sea salt
  • 1/2 tsp cumin seeds
Method
  1. Slice the onion very thinly (a mandolin makes light work here) & place in heatproof glass or ceramic bowl. 
  2. Pour over enough boiling water to cover and leave for 20 seconds.
  3. Drain well & return to the bowl.
  4. Add lemon juice, salt & cumin & toss to coat.
  5. Cover & refrigerate for at least 1 hour (can be made 3 days ahead), turning occasionally.
  6. Drain & place in a bowl to serve.    

Lemon Pickle Prawns with Black Bean, Tomato & Avocado Salad

This fantastic dish features in the current Dish Magazine (#46). The original recipe called for lime pickle which I couldn't find so replaced it with lemon pickle which worked really well. There are quite a few ingredients but nothing hard to find and it's really easy to put together and the flavours are wow!

Ingredients
(serves 2 greedies) 

Prawns
  • 24 large raw peeled prawns, tails on
  • 1/4 cup lime or lemon pickle
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp plain yoghurt
Dressing
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 1 tsp honey
  • 1 clove garlic, crushed
  • 1/4 cup fresh coriander
  • sea salt & freshly ground pepper
Salad
  • 1 x 200 gram tin black beans, rinsed & drained
  • 10 cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1 avocado, sliced
  • cos lettuce leaves
  • lime wedges
Method 

Prawns: Put all the ingredients, except the prawns, in a food processor & blend until smooth. Tip into a bowl & add the prawns, turning to coat. Cover & refrigerate for up to 4 hours.

Dressing: Place all the ingredients in a food processor & blend until smooth. Season.

Salad: Put the black beans, tomatoes & cucumber in a bowl & toss with half the dressing.

To cook: Heat a little oil in a non-stick fry pan & cook the prawns for 2 minutes each side or until just cooked through.

To assemble: Place 2-3 lettuce leaves in each dish & top with the bean salad and 1/4 of an avocado. Arrange the prawns over the beans then a small pile of pickled onions and a wedge of lime. Spoon the remaining dressing over the avocado with a grind of pepper. Alternatively pile everything onto a large platter or salad bowl and let everyone help themselves - like we did :)    

 

Tuna Ika Mata

Made this without the fruit originally but this was served in a pawpaw while we were visiting Rarotonga and it adds that extra special something something.

Ingredients
(serves 2)
Takes 15 minutes
  • 500g yellowfin tuna
  • 5 limes or lemons or a mix, juiced
  • 30ml (2 tbsp) coconut cream
  • Fresh chives, finely chopped
  • Freshly cracked pepper
  • Pawpaw, mango or a rock melon
Method
  1. Cut tuna into bite size pieces (about 1cm).
  2. Place in a bowl with the juice & coconut cream.
  3. Set aside for 5-10 minutes.
  4. Cut pawpaw (or fruit of choice) in half and scoop out some of the flesh leaving about 2cm around the shell. Keep scooped out flesh and use on your muesli or breakfast smoothie.
  5. Spoon mixture into each fruit half. Sprinkle with chopped chives and freshly ground pepper. Enjoy!