bFeedme

Cooking, Recipe and Food Blog

Roast Beef Salad

By

Roast beef salad is a healthy dish that uses snow peas and sprouts which aren’t common ingredients for salads. They add more nutrition and bite to this yummy dish. You may put some lemon zest and lemon juice to make it more aromatic.

 

Serves 1

Ingredients:

2-3 slices lean roast beef, cut into strips

1/4 cup snow pea sprouts

6 snow peas

4 asparagus stalks

1slice of wholegrain bread

Iceberg lettuce leaves

For the dressing:

1 teaspoon oil

1 teaspoon unflavored yogurt

3 teaspoons white wine vinegar

1/4 teaspoon mustard

1 teaspoon chopped chives

Salt and pepper to taste

 

Wash the lettuce and sprouts. Dry them using paper towels. Set aside. Next, trim the snow peas and cut the asparagus into bite-sized pieces.

Blanche the snow peas and asparagus in boiling water for 2-3 minutes. Drain and then submerge them in ice cold water to keep them crisp.

Meanwhile, prepare the dressing by combining the oil, white wine vinegar, yogurt, mustard and chopped chives in a small bowl. Mix well. Season it with salt and pepper.

Combine the washed greens, roast beef, snow peas and asparagus in a bowl.

After, toast the bread or 2-3 minutes. Cut it into cubes and then place it in the bowl with the vegetables and roast beef. Pour in the prepared dressing and gently toss until well combined. Serve chilled or at room temperature.

 

Photo Courtesy Of: Ron Dollete

Potato and Tuna Salad

By

Potato and tuna salad is a filling dish that you can eat as a snack or to replace a light meal. This mayonnaise free recipe can also be served during parties as a side to meats. Add more vegetables such as celery or carrots if desired.

 

1 Serving

Ingredients:

1 medium sized potato

100g can tuna in brine

1 spring onion, chopped

1 hard-boiled egg, coarsely chopped

2 tablespoons low fat yoghurt

1/4 teaspoon curry powder

Salt and freshly ground pepper to taste

 

Half fill a saucepan with water and place it over high heat. Bring it to a boil.

While waiting for the water to boil, scrub the potato and clean it in running water. Cut it into bite sized cubes.

When the water is ready, place the potatoes in the saucepan and cool it for 3-5 minutes or until it is tender. Pierce it with a fork to check if it is ready. Drain well and let it cool.

After, drain the tuna and reserve 2 teaspoons of brine. Place it in a medium sized bowl along with the spring onions and egg.

Meanwhile, combine the curry powder, yogurt and reserved brine. Mix well.  Pour it over the potatoes, egg and spring onions. Toss gently to combine.  Season it with salt and freshly ground pepper. Serve chilled or at room temperature.

 

Photo Courtesy Of:   vintage_queen

Roasted Carrots and Pork Loin Salad

By

Roasted carrots and pork loin salad is a fruity salad recipe that will definitely perk you up. The citrus marinade and dressing reminds you of summer. You may also slice the pork cutlets thinly and toss them into the carrot salad. It is best served with a hot and creamy bowl of soup. Enjoy!

 

Serves 4

Ingredients:

2cm piece ginger, peeled and finely grated

1 1/2 tablespoons brown sugar

3 oranges, juiced

4 tablespoons olive oil

4 pork loin cutlets

3 carrots, peeled and trimmed

100g baby spinach

50g feta cheese, crumbled

2 tablespoons currants

2 tablespoons pine nuts, toasted

Parsley for garnish

 

Preheat oven at 200C and then line a large baking tray with baking paper.

Place the brown sugar, ginger and orange juice in a small bowl. Mix well until the sugar is dissolved. Take two tablespoons of the juice mixture and place it in a medium sized bowl. Add 2 teaspoons of olive oil to the bowl with two tablespoons of juice mixture. Season it with salt and pepper. With a fork, whisk it until it is well combined. Set aside.

Put the pork cutlets in a re-sealable bag. Pour the sugar and juice mixture in it and seal the bag. Allow the pork to marinate in the refrigerator for 30 minutes up to overnight. Turn the bag at least once.

Rinse the carrots in running water and then pat them dry using paper towels. Place them on a tray and drizzle it with 1 tablespoon of olive oil. Roast the carrots in the oven for 20-25 minutes or until they are tender.

Heat the remaining oil in a large skillet. Remove the pork loin from the marinade and fry them for 2-3 minutes per side or until they are cooked. Transfer the cutlets to a plate and cover it to keep it warm.

Place the carrots, feta, currants and pine nuts in a salad bowl. Pour some orange juice and olive oil dressing over it. Toss well to combine. Add more salt and freshly ground pepper if desired. Divide the salad into 4 individual plates and top with cutlets.  Garnish with parsley before serving.

 

Photo Courtesy Of:  salimfadhley

Orange and Peanut Salad

By

Here is a simple salad recipe that is delectable in its unique way. It has a blend of flavors that burst into every bite. You may use arugula instead of lettuce if you want to add some bitterness to the garlicky, sweet and tangy flavors. White onions are also great replacements to the red onions if you find the taste sharp or overpowering.

 

8 servings

Ingredients:

2 seedless oranges

1 head Boston lettuce, torn into small pieces

1 medium red onion, sliced thinly

1/4 cup seedless black olives, chopped

1/2 cup peanuts, crushed

2 garlic cloves, peeled

1/4 cup orange juice

1 1/2 tablespoons white wine vinegar

1 tablespoon lemon juice

1/2 teaspoons sugar

1/4 teaspoon prepared mustard

2 teaspoons orange peel, grated

2 teaspoons olive oil

 

Peel the oranges and section them to remove the membranes. Next, place the lettuce, oranges, olives and onions in a large salad bowl. After, combine the garlic, orange juice, white wine vinegar, lemon juice, sugar, mustard and olive oil in a food processor or blender. Blend it for 1-2 minutes or until the garlic has been broken down to bits. Pour the dressing over the salad and gently toss. Sprinkle it with the crushed peanuts and grated orange peel. Serve chilled.

 

Photo Courtesy Of:   @rgs

Strawberry and Feta Salad

By

Strawberry and feta salad is a mix of sweet, sour, salty and creamy gustation. It is a delicious summer salad that treats the taste buds. I like how the different flavors compliment the crisp lettuce and crunchy cucumbers. For this recipe we used almonds, but walnuts are good replacements as well.

 

Serves 5

Ingredients:

1 cup slivered almonds

2 cloves garlic, minced

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 cup raspberry vinegar

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 cup olive oil

1 head romaine lettuce, torn

1 medium sized cucumber, peeled, seeded and sliced

1 pint fresh strawberries, sliced

1 cup crumbled feta cheese

 

Place a medium sized skillet over medium heat. Lightly toast the almonds in the skillet, around 2-3 minutes. Remove from heat and set aside.

Next, prepare the dressing by combining the garlic, honey, raspberry vinegar, balsamic vinegar, Dijon mustard, olive oil and brown sugar in a medium sized bowl. Whisk until the sugar granules melt.

Combine the romaine lettuce, cucumbers, strawberries, feta cheese, garlic and toasted almonds in a large salad bowl. Drizzle it with the dressing. Gently toss before serving. Serve at room temperature or chilled.

 

Photo Courtesy Of:   slettvet

Tex Mex Pasta Salad

By

Tex Mex pasta is a quick and easy salad that is perfect for parties or even dinner. It’s light with a tinge of spice too. It goes perfectly well with grilled meat or chicken. If you find red onions too strong, you can use sweet onions instead. Native corn is also a good alternative to sweet corn if it is available.  It is also a good idea to roast the peppers and peel them before adding them to the salad.

 

Ingredients:

2 cups multi-colored rotini (spiral) pasta

2 cups sweet corn kernels

1 medium red capsicum, diced

1 medium green capsicum, diced

200g cherry tomatoes, quartered

1/2 medium red onion, finely chopped

1 medium avocado, diced

1/2 cup fresh basil, torn

1/4 cup lime juice

1 tablespoon olive oil

1/2 teaspoon Tabasco sauce

 

Cook the pasta in a large pot of boiling salt water according to package instructions or until al dente. Drain and rinse with cold water. Drain and set aside.

Combine the lime juice, olive oil and Tabasco in a jar with a screw on lid. Shake well. Add a dash of salt.

Place the pasta, corn, capsicum, tomato, onions, avocado and basil in a large bowl. Pour the dressing over the salad. Toss well. Season it with salt and pepper as desired. Refrigerate for 30 minutes to an hour before serving. Serve chilled.

 

Photo Courtesy Of: busbeytheelder

 

Asian Beef Salad

By

Salad is always a light and tasty starter that can replace a meal if you aren’t into rice or other filling dishes. This recipe calls for fresh vegetables and good meat. I prefer it medium rare, but you can also have it well done. You can also use leftover meat if you wish.

 

Ingredients:

500g sirloin

1/4 cup olive oil

2 cucumbers, sliced

1 head iceberg lettuce, torn

2large tomatoes, seeded and sliced

1 medium sized onion, sliced into thin strips

1/8 cup balsamic vinegar

1 tablespoon sesame oil

2 tablespoons sesame seeds

Salt and pepper

 

Rub salt and pepper on the sirloin. After, heat a tablespoon of olive oil in a skillet under medium heat. Sear the beef until brown and tender. Set aside.

In a bowl, combine the sesame oil, olive oil and balsamic vinegar.

Place the lettuce, cucumbers, onions and tomatoes in a salad bowl. Cover and refrigerate for 30 minutes to one hour.

Slice the beef into thin strips and place them into the salad bowl. Pour the dressing and toss until the vegetables are coated. Sprinkle with sesame seeds before serving.

 

Photo Courtesy Of:  FotoosVanRobin

 

Squid Salad

By

 

Squid salad is a light and appetizing starter that is good enough to be a main meal. It is also a perfect side to grilled meat.

 

Ingredients:

2-1/4 teaspoons salt

3 Tablespoons Asian fish sauce (nuoc nam)

3 Tablespoons fresh lime juice

1 Tablespoon sugar

1/4 teaspoon crushed red pepper

1/2 small sweet onion, thinly sliced

1 carrot, peeled and shredded

1 apple cut into thin strips and soaked in pineapple or lemon juice

1 lb. squid

1 large head Boston lettuce, torn into bite-size pieces

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh cilantro leaves

 

Boil water and 2 teaspoons of salt in a pot or deep saucepan.

While waiting, combine the lime juice, sugar, fish sauce, red pepper and 1/4 teaspoon salt in a large salad bowl. Mix until the salt and sugar dissolve. Add the onions and carrots

Clean the squid in cold running water and harvest the ink. Cut the tentacles into several pieces. After, cut it into rings or strips depending on what you want. Place it in a pot of boiling water for 30 seconds to one minute or until it changes color. Drain the water and place the squid in the bowl with carrots, onions and fish sauce mixture. Add the apples, lettuce, mint and cilantro. Toss until the vegetables are coated in the fish sauce dressing.

 

Photo Courtesy Of: lysinewf

 

Salmon and Avocado Caesar Salad

By

Very simple to make, very fast to prepare and a very popular dish – this start is refreshing and you can even make the croutons a day ahead. Use two or three day old bread as it works better in this dish.

Salmon and Prawn Caesar Salad

As an option, add some Prawns to the dish to make it a bit more filling. If wanted, toss the Salad in the dressing before plating it for your guests to eat.

To Serve 6
2 Thick Slices White Bread
15g Butter
1 Heart of Romaine Lettuce
300g Smoked Salmon
1 Ripe Avocado, peeled, stoned and sliced
8tbsp Caesar Dressing
75g Parmesan Cheese

1. Cut the Bread into cubes about an inch square, and heat the Butter and Oil in a large frying pan, before putting the pieces of Bread into the Frying Pan. Move the pieces around with a Wooden Spoon, cook over a medium heat turning frequently until they’re crisp and golden brown. Tip onto a plate and leave to cool.
2. When you’re ready to serve, tear the Lettuce into pieces, and arrange onto six plates. Flake the Smoked Salmon into pieces, mix with the Avocado slices and Croutons.
3. Drizzle a tablespoon of Dressing Over each plate, then shave the Parmesan Cheese or coarsely grate it, before scattering on top.
4. Serve chilled, with some extra dressing used as decoration on the plates.

Photo Courtesy of: Stephen Barnett

Avocado Salad with Citrus Vinaigrette Dressing

By

 

Avocados contain more potassium than bananas. It is also rich Vitamin B, E and K. This delicious fruit also contain a mono-unsaturated fat, which is why it is used as a meat substitute by vegetarians.

Here is a summer salad recipe that contains avocadoes. The citrus vinaigrette gives the dish a refreshing taste. You can use whatever greens you like. It is also a good idea to add nuts if desired.

 

Ingredients:

2 avocadoes

1/4 cup chopped red onion

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 tablespoons grapefruit juice

2 tablespoons rice wine vinegar

1/2 teaspoon ground black pepper

1/2 teaspoon sea salt

1/4 cup olive oil

1 tablespoon honey

2 1/2 cups mixed greens

2 ounces cherry tomatoes, halved

Lemon zest

Lime zest

Grapefruit zest

2 tablespoons grated Parmesan cheese

 

 

Cut the avocadoes in half. Pit and cut them into cubes.

In a small bowl, combine the olive oil, lemon juice, lime juice and grapefruit juice, rice wine vinegar, honey, salt and pepper. Mix well.

In a salad bowl, place the greens, avocado, tomatoes and onions. Drizzle it with the citrus vinaigrette. Add the lemon, lime and grapefruit zest. Toss lightly to make sure that the greens are coated with the dressing. Sprinkle with parmesan cheese before serving.

 

Photo Courtesy Of: timsamoff

 

Seafood and Autumn Vegetable Wholemeal Spaghetti

By

Near-impossible to resist if you’re a fan of Seafood, this dish is also very healthy and very quick to make – taking twenty five minutes including preparation time.

Seafood and Autumn Vegetable Wholemeal Spaghetti

You can use Cod for this recipe, or any other White fish, if you have a preference – try with Coley or even some Scallops for a treat!

To Serve 4
300g Wholemeal Spaghetti
1tbsp Olive Oil
250g Mushrooms, sliced
500g Frozen Cod, defrosted and diced
200g Frozen Peas, defrosted
100g Frozen Prawns, defrosted
1 packet mix for Cheese Sauce
300ml Semi-Skimmed Milk

1. Cook the Spaghetti in a pan of slightly salted boiling water for twelve minutes, or until ‘al dente’, then drain and return to the pan.
2. Heat the tablespoon of Olive Oil in a large frying pan, then add the Mushrooms and fry for two to three minutes before adding the Fish chunks and cook for another one or two minutes.
3. Stir in the Peas and Prawns, then cook for two more minutes.
4. In a small saucepan, mix the Cheese Sauce powder with the Semi-Skimmed Milk, as per the packet instructions.
5. Pour this over the Drained Spaghetti, then gently mix in the Mushroom, Fish, Peas and Prawns, and cook for a further minute to warm through, stirring all the time.
6. Serve straight away, with a fresh Green Salad.

Photo Courtesy of: Noonch

Quinoa, Sweet Potato and Broccoli Salad

By

The low GI Quinoa used for this dish is great – it’ll keep you fuller longer, plus it’s packed full of proteins, vitamins and minerals.

Quinoa

The range of Vegetables in this dish give it a great mix of colours, tastes and textures, and it’s easy enough to change the Red Pepper for a change.

To Serve 1
100g Quinoa, uncooked
Vegetable Stock, enough to cook the Quinoa in
1 Sweet Potato
1 Red Pepper, diced
Handful of Broccoli Florets
2tbsp Olive Oil
1//4tsp Cayenne Pepper
2tbsp Lemon Juice
Zest of ½ Orange
Salt and Pepper, to taste

1. Bake the Sweet Potato in the Oven at 190C for around forty to forty five minutes, or until soft and tender. Peel and Dice the flesh. At the same time, cook the Broccoli in boiling water until cooked, then trim any excess from the stalks.
2. Simmer the Quinoa in the Vegetable stock, until the liquid has gone, and the Quinoa is light and fluffy. Remove from the heat, and allow leave to cool.
3. Once cooled, mix the Quinoa, Sweet Potato, Broccoli and Red Pepper together in a large bowl. In a smaller bowl, mix the Lemon juice with the Orange zest, Olive Oil and Cayenne Pepper.
4. Gently toss the Lemon and Orange Dressing with the Vegetables and Quinoa, then season with Salt and Pepper.

Photo Courtesy of: avlxyz

Pear, Pancetta, Toasted Pinenut and Endive Salad

By

A great salad to take with you to work – it won’t go soggy and soft like some plainer salads, plus it’s a great mouth-watering treat – for the eyes and mouth!
Endive
Keep the dressing separate to ensure that your salad will stay fresh and crispy

To Serve 1
1 Unpeeled Pear, cored
1 Head Red Endive, end removed
Handful of Pinenuts, toasted
100g Smoked Pancetta, diced
Half Handful of Chervil, chopped
Fennel Tops, chopped
2tbsp Sherry Vinegar
1tbsp Honey
1tsp Whole Grain Mustard
3tbsp Extra Virgin Olive Oil

1. Cut the Pear into eight pieces – try to keep them an even size to make sure they don’t bruise as much
2. Peal the leaves apart on the Endive, then gently mix with the pear.
3. Toast the Pinenuts in a dry frying pan, paying close attention. As soon as you can smell the difference, remove from the pan, and replace with the Pancetta.
4. Leave the Pancetta to bubble and crisp for a few minutes. Once cooked, remove from the heat, leave to cool for a few minutes
5. Mix the Pinenuts and Pancetta into the Salad, along with the Chervil and Fennel Ftops, which have been roughly chopped up.
6. For the dressings, mix the Sherry Vinegar, Honey, Whole Grain Mustard and Extra Virgin Olive Oil in a bowl, and season – don’t add too much Salt, as there is already a lot in the Pancetta. Pour into a jar.

Photo Courtesy of: La.blasco

Candied Walnuts, Cranberry and Feta Salad

By

Here’s a simple salad recipe that is sweet and tangy. It is a good start to a meal or a perfect side to meats or chicken.

If you feel like being creative, use whatever cheese you like. You can also change the dressing or use simple vinaigrette.

 

Ingredients:

1 package (10 oz.) mixed salad greens

1 cup sweetened dried cranberries

1 package (4 oz.) crumbled feta cheese

1/2 cup coarsely chopped toasted California walnuts

1/4 cup sugar

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 teaspoon ground black pepper

1/4 cup extra virgin olive oil

 

In a skillet over low heat, place the sugar and let it melt. Stir occasionally until it dissolves. Add the walnuts and make sure it is coated in sugar. Transfer it to baking sheet and let it cool.

In a small bowl, combine vinegar, honey and mustard in a small bowl. Whisk it and slowly add the olive oil.

In a bowl place the greens, cranberries, feta cheese and candied walnuts. Drizzle it with the dressing and toss well. Serve immediately or refrigerate.

 

Photo Courtesy Of: dactio

 

Grilled Chicken Salad

By

Fresh, full of flavour and colour, and very tasty, this dish should appeal to all tastes! It’s very easy to make, but still provides very impressive results.

Grilled Chicken Breast

When making the dressing, try to prepare it as close to preparation as possible, in order to have the freshest flavours.

To serve 4
175g Tomatoes, halved
2tbsp Black Olive Paste
Olive Oil
4 Skinless Chicken Fillets
1 Shallot, peeled and finely chopped
3tbsp Olive Oil
1tbsp Walnut Oil
4tsp White Wine Vinegar
2tbsp Single Cream
1tbsp Fresh Basil, chopped
Salt and Pepper
Mixed Salad to serve – Leaves, Cherry Tomatoes, Olives, Onions, Cucumber, Artichoke Hearts etc.

1. Grill the Halved Tomatoes skin-side up, until black and charred. Puree in a food processor, along with a little Olive Paste and the Olive Oil if required, in order to make a thinnesh Paste.
2. Place the Chicken on a foil lined tray, brush lightly with some Olive Oil, and grill for seven to eight minutes, and turn over, covering with the Tomato Paste. Cook for a further five minutes, or until cooked through, and the outside is browned. Cool, cover, and place in a fridge for at least an hour to allow the Chicken time to firm up.
3. Make the dressing – Mix the three tablespoons of Olive Oil with the Walnut Oil, Vinegar, Cream, Basil in a large bottle, and shake well. Season with Salt and Pepper to taste, and then set aside.
4. Toss the Mixed Salad in a large bowl with the Dressing, and then add the Chicken – sliced into centimetre thick strips, and serve fresh.

Photo Courtesy of: CandyTX

Tabbouleh Salad

By

A very popular Middle Eastern salad, the Bulgar Wheat is easy to prepare. The longer you store the Wheat, the stronger the flavour is – Bulgar Wheat is very good at absorbing flavours and tastes.

Tabbouleh Salad

To Serve 2
125g Bulgar Wheat
600ml Boiling Water
1 Red Pepper, halved
3tbsp Olive Oil
1 Garlic Clove, peeled and crushed
½ Lime Rind, grated
1tbsp Lime Juice
1tbsp Fresh Mint, chopped
1tbsp Fresh Parsley, chopped
4 Spring Onions, trimmed and thinly sliced
8 Black Olives, pitted and halved
45g Large Salted Peanuts or Cashew Nuts
2tsp Lemon Juice
70g Gruyere Cheese
Salt and Pepper

1. In a large bowl, place the Bulgar Wheat and cover with the Boiling Water – it should finish about an inch (two and a half centimetres) above the top of the Bulgar. Leave to soak until most of the Water has been absorbed and it’s cold – around an hour.
2. Cook the Halved Peppers on a grill, skin side up on a Moderate heat, until thoroughly charred. Peel the Skin and discard the Seeds. Chop the flesh into half-centimetre strips
3. Whisk the Oil, Garlic, Lime Rind and Juice together, and season to taste. Add one and a half tablespoons to the Peppers, and mix lightly, making sure the Pepper is well covered.
4. Drain the Bulgar Wheat off, and squeeze dry in a clean, dry cloth and place in a bowl. Mix with the Chopped Herbs, Spring Onions, Olives and Nuts and toss thoroughly. Add the Lemon Juice to the remaining Lime and Oil mixture, and stir through the Wheat well. Spoon onto plates.
5. Serve fresh, with the Cheese diced, and the Pepper flesh served on the side of the plate, along with Warm Pitta Breads or Crusty Rolls.

Photo Courtesy of: John C Abell

Peppered Camembert and Nectarine Salad

By

This dish has an unusual blend of tastes and textures, but one that will definitely get your taste-buds going. It’s simple, fast and very easy to make, and is great as a starter to many Summer evening meals.
Camembert Slice
Arrange the Cheese and Nectarine on top of a bed of mixed salad leaves – an alternative to using Camembert is to use Brie, but make sure you remove all of the rind, and if you prefer, Peaches can be used if you like instead of Nectarines.

To Serve 1
30g Camembert Cheese
1tbsp Coarse Steak Pepper
1 Nectarine
4cm Cucumber
15g Pecan Halves
Mixed Salad Leaves
1tbsp Sesame Oil
1tsp Balsamic Vinegar
Pinch Dry Mustard
Pinch Sugar
1 Garlic Clove, peeled and crushed
Salt and Pepper

1. Cut the Rind off of the Camembert, and cut into cubes or slices, and then roll in the Pepper, making sure that they are evenly coated. Set aside and chill.
2. Halve the Nectarine, remove the stone and slice thinly, place into a medium sized bowl along with the Pecan Nuts. Cut the Cucumber into thin sticks (julienne) and add to the bowl with the Nectarine and Pecan mixture.
3. In a bowl, whisk the Sesame Oil, Balsamic Vinegar, Mustard, Sugar, Garlic, Salt and Pepper together, before pouring over the Nectarine Salad and tossing lightly. Chill until serving.
4. Arrange the Salad leaves on a plate, and spoon the Nectarine Salad and dressing on top, before finishing with the Camembert portions as close to serving as possible to make sure they stay in shape.

Serve with crusty rolls or bread.

Photo Courtesy of: quinn.anya

Thai Chicken Noodle Salad

By

Slightly spicy, slightly sweet, very tasty. Full of flavour and with a range of textures, this dish is a great filler, and very simple to make. It’s also very healthy, and also a great way to increase the amount of vegetables you eat each day.

Thai Chicken Noodles

The longer you leave the marinade, the stronger the taste – the recommended amount of time is leaving it overnight, and keeping it in the fridge will help absorb as many flavours as possible.

To Serve 6
450g Skinless Chicken Breasts, cut into thick strips
1tsp Caster Sugar
1/2tsp Salt
1/2tsp Pepper
1/2tsp Ground Ginger
1/2tsp English Mustard Powder
1/2tsp Ground Turmeric
1/2tsp Medium Curry Powder
4tbsp Olive Oil
350g Courgettes, sliced
150g Mangetout, trimmed
1 Red Pepper, deseeded and cut into strips
1 Yellow Pepper, deseeded and cut into strips
3tbsp Clear Honey
4tbsp Lemon Juice
2.5cm Ginger, peeled and grated
250g Egg Noodles
50g Salted Cashew Nuts

1. Mix the Chicken with the Sugar, Salt, Pepper, Ground Ginger, English Mustard Powder, Ground Turmeric and Medium Curry Powder in a flat tray, making sure that the Chicken is completely coated in the spices. Cover and chill in the refrigerator overnight.
2. Heat two tablespoons of the Oil in a frying pan. Sauté the Courgettes off for two or three minutes, and then remove from the pan with a slotted spoon. Add the Mangetout and Pepper to the pan, and fry off for two to three minutes. Add to the bowl with the Courgettes.
3. Heat the rest of the Oil, and cook the Chicken in batches until all cooked through and golden brown. Return all of the Chicken to the pan, and mix in with the Honey, Lemon Juice and Grated Ginger. Cover, and simmer for five minutes, or until the Chicken is tender.
4. Cook the Noodles according the instructions on the packaging, before cutting into smaller pieces. Mix with the Chicken and Vegetables, then season with Salt and Pepper to taste, before sprinkling with Cashew Nuts and serve.

Photo Courtesy of: stevendepolo

Spicy Pomelo and Smoked Salmon Salad

By

This nutritious dish is rich in vitamin C from the pomelo and omega-3 fatty acids from the salmon. Each bite gives off a burst of different flavours- salty, sour, minty and spicy. The citrusy taste of the fruit compliments the smoky taste of the fish. If you are not into spicy food, you can adjust the amount of chilli powder or remove it altogether.  Since there isn’t any dressing, it is best if you use light lettuce leaves to avoid overpowering the pomelo. You can also add plain dessicated coconuts to give it more texture.

Ingredients:

Two 1 3/4-pound pomelos, peeled

2 tablespoons vegetable oil

1 large shallot, thinly sliced, separated into rings

1/2 teaspoon chilli powder

1 1/2 tablespoons sea salt

6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch-wide strips

1/4 cup chopped mint leaves

Coral lettuce or lola rossa, torn into bite sized pieces

1/4 cup roasted unsalted peanuts, chopped

Separate the pomelos into sections and peel them; gently separate into 1/2 inch segments.

In a saucepan, heat the oil and sauté the shallots for 3-5 minutes or until browned. After, transfer to a plate with paper towels.

In a bowl, mix the salt, sugar and chilli powder.

Using a separate bowl, combine the pomelos, shallots, salmon, mint, lettuce, peanuts and the salt mixture. Toss gently to keep the pomelos and salmon intact.  Serve on a bowl or in individual plates.

Photo Courtesy Of: SheriW

Sesame Beef Salad

By

This is a great dish to have prepared in the fridge for a day where you don’t have the time to cook a ‘proper’ dinner, as everything is easy and fast to cook, if you plan ahead.

Sesame Beef Salad

Using Rump steak gives more juices and flavours, which improves the flavours and tastes that are in the meal – it’s also very affordable and easier to find in shops, so easier to make the dish!

To Serve 6
2tbsp Soy Sauce
2tbsp Worcestershire Sauce
2tbsp Soft Brown Sugar
2tsp Tomato Puree
1tsp Lemon Juice
1tbsp White Wine Vinegar
4tsp Sesame Seeds
2tbsp Vegetable Oil
2 Garlic Cloves, Peeled and Crushed
Salt and Pepper
700g Rump Steak
6 Sticks Celery
1 Bunch of Spring Onions
1 Small Cucumber

1. Mix the Soy Sauce, Worcestershire Sauce, Brown Sugar, Tomato Puree, Lemon Juice, White Wine Vinegar and Sesame Seeds into a large bowl, along with two tablespoons of Oil, the Garlic, and Salt and Pepper.
2. Slice the Steak into strips about half a centimetre across, and about five centimetres long, before stirring them into the marinade, covering and leaving to chill in a refrigerator for at least three hours
3. When you’re ready to cook, cut the Celery, Spring Onion and Cucumber into thin strips, discarding any seeds you find.
4. Heat a tablespoon of Oil in a large wok on non-stick pan until it begins to smoke slightly, and take the Steak strips out of the Marinade, and fry them in small batches until they are well browned, and place in a large warmed bowl.
5. Add the remainder of the marinade to the pan, and reduce it until it forms a syrup, and then pour over the cooked Steak.
6. Serve with the Vegetables either stirred in with the Steak, or on the side.

Photo Courtesy of: Tavalli