Queensland Tropical Fruit Salad Recipe

Try our recipe for Queensland Tropical Fruit Salad - a healthy and delicious snack for the whole family.

Serves: 4

Ingredients

Salad

• 1 cup pineapple chunks
• 1 cup fresh mango chunks
• 1 cup fresh pawpaw chunks
• 1 cup fresh honey dew chunks
• 2 limes, finely grated for zest
• 1 carambola (star fruit), sliced crosswise to make stars (optional)

Syrup

• 1-2 tbsp Bundaberg Rum
• 2 tbsp caster sugar
• ½ cup orange juice
• 1-2 limes, juiced

Method

1. Make the syrup first, by combining ingredients in a small bowl, adding the lime juice to taste. Stir well.
2. Place pineapple, mango, pawpaw, honey dew, lime zest (to taste) and carambola (if available) in a serving bowl and toss lightly.
3. Pour over syrup and refrigerate until chilled.

sumber dari: kingoffruit.com.au/

Classic Aussie Fruit Salad

This fruit salad recipe won't steer you wrong. Everyone should know how to make this delicious classic Aussie fruit salad. Make it your own by substituting other seasonal fruits.

Serves: 4

Ingredients

• half (4 cups or 400 g) pineapple, diced
• 2 bananas, chopped
• 1 x 250 g punnet strawberries, hulled and quartered
• 2 cups (220 g) table grapes, cut into halves
• 1 mango, diced
• 3 passionfruit, pulped

Method

Place all prepared ingredients in a large glass bowl and toss to coat in passionfruit pulp.
Serve chilled.
If mango is unavailable substitute with kiwi fruit or plums.


sumber dari: kingoffruit.com.au/

Asian squash salad

Ingredients

• 1 x 2 kg Gressingham duck
• sea salt
• freshly ground black pepper
• 1 small bunch of fresh mint, leaves picked and chopped

• For the roasted squash

• 1–2 dried red chillies, crumbled
• 1 teaspoon coriander seeds
• ½ teaspoon ground cinnamon
• sea salt
• freshly ground black pepper
• 1 large butternut squash or 2 onion squash, quartered
• olive oil

• For the dressing

• zest and juice of 1–2 limes
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon soft brown sugar
• 1 fresh red chilli, deseeded and finely chopped
• 1 clove of garlic, peeled and finely grated
• 5 spring onions, white parts trimmed and finely sliced, green ends finely chopped
• 1 large bunch of fresh coriander, leaves picked and stalks finely chopped

Method

This warm salad with rich, tender duck meat and crispy skin is perfect to big up incredible spiced roasted squash. I love it served on a big platter and dressed at the very last minute.

Preheat the oven to 180ºC/350ºF/gas 4. Wash the duck and pat it dry, inside and out, with kitchen paper, then rub it all over, inside as well, with salt and pepper. Place it in a tray and roast in the preheated oven for around 2 hours, turning it every now and then. Halfway through, you'll probably need to drain away a lot of the fat from the bird. Don't throw it away, though! Sieve it and keep the fat (but no meat juices) in a jar in the fridge for a couple of months and use it to roast potatoes.

In a pestle and mortar or a Flavour Shaker, bash up the dried chillies and coriander seeds and add the ground cinnamon and a good pinch of salt and pepper. Scoop the seeds out of your squash and put them to one side. Cut the squash into wedges, place them in a roasting tray, and drizzle over enough olive oil just to coat. Sprinkle over the ground spices and give the squash a good toss, spreading the pieces out in one layer. Once the duck has been in the oven for 1 hour and 15 minutes, add the tray of squash to the oven and roast for about 45 minutes.

Meanwhile, rinse the squash seeds after removing any fibres. Season with salt and pepper and drizzle with olive oil. Toast them in a dry frying pan until they're golden and crisp, and put aside. To make the dressing, put the lime juice and zest into a bowl and add the same amount of extra virgin olive oil, plus the sesame oil and the soy sauce. Stir in the sugar, chilli, garlic, the green spring onion ends and coriander stalks. Taste and adjust the sweet-and-sourness and the seasoning. You want it to be a little limey, to contrast with the rich duck.

After 2 hours, if the duck is nice and crispy, and the squash soft and sticky, take both trays out of the oven. If they need more time, leave them in until perfectly done. Using two forks, shred the duck meat off the bone and put into a large bowl. While the duck and squash are still warm, toss with the toasted seeds, half the coriander leaves, half the mint and half the white spring onion slices. Pour on the dressing and toss together. Serve sprinkled with the rest of the coriander, mint and white spring onion slices.



sumber dari: jamieoliver.com/

Delicate egg ribbons with bresaola

Ingredients

• 1 bulb of fennel, herby tops removed
• 4 large free-range or organic eggs
• sea salt
• freshly ground black pepper
• olive oil
• 1 head of radicchio or treviso, or 2 red chicory, leaves washed, spun dry and torn
• 2 good handfuls of rocket and/or watercress, washed and spun dry
• 16 slices of bresaola
• extra virgin olive oil
• a handful of freshly grated Parmesan cheese, plus extra for serving
• juice of ½ a lemon

• Optional:

• 1 teaspoon truffle oil (try it!)

Method

For this dish I wanted to do something a little unusual with eggs, so I decided to turn them into silky ribbons. You can make plain ones or flavour the egg mixture with chilli or chopped delicate herbs. I've suggested finishing the salad off with a few drips of truffle oil, which has a lovely mushroomy taste. Although 'fake' truffle oil still tastes good, try to get the real thing – it's expensive but should last you ages and you can use it in soups, in gratins, on roast potatoes, you name it.

Shave the fennel bulb with a speed peeler or a sharp knife. Put the shavings into iced or very cold water for about a minute – this gives you a lovely crispy texture but the downside is that you lose flavour, so be quick. As soon as the fennel starts to curl up, drain it in a colander, remove any ice cubes, spin it
really dry in a salad spinner and put to one side.

Whip up the eggs with a pinch of salt and pepper. Add a splash of water to the mixture as this will give you thin crêpe-like omelettes. Rub a little olive oil over the bottom of a 20cm non-stick frying pan and place it on the heat. Working quickly, pour in a little egg mixture and tilt the pan so it runs all round the bottom. In less than a minute your crêpe will be opaque and cooked through. Touch it lightly to test whether it's done. If it is, hold the pan at an angle and start to peel it away with a spatula. Be gentle and don't rush – if you mess the first one up, don't worry, you'll get the feel for it! When you've made your crêpes, stack them on a board and cover them with tinfoil to keep them warm.

Put the fennel and all the salad leaves into a bowl. Divide the bresaola between four plates and drizzle with a little extra virgin olive oil. Remove the tinfoil from the crêpes. Roll them up one at a time and slice them 1 to 2cm wide. Toss them gently with your fingers to unwind them. Add them to the bowl of fennel and salad leaves with the grated Parmesan. Dress with 6 tablespoons of extra virgin olive oil and the lemon juice. Season with salt and pepper and toss gently but thoroughly. Taste and balance with seasoning and a little extra lemon juice if need be. For a cool tweak, add a teaspoon of truffle oil. Sprinkle the reserved herby fennel tops over the salad. Place the salad bowl in the middle of the table with your plates of bresaola and let everyone help themselves. Lovely finished with an extra grating of Parmesan.



sumber dari: jamieoliver.com/

Kale, Spinach, and Zucchini Salad

Last year, around the time I was pondering starting this blog, I saw Heidi’s Raw Tuscan Kale Salad on her website. It was so unique and tasty looking. Other greens are used in salads all the time, so why not show kale some love too? I’d never even thought of the idea. Kale was always something I saw cooked down with garlic and olive oil, shredded into soup, or, more recently, baked into chips! After reading through this recipe, I realized I had never eaten kale raw! I guess I assumed there was a reason it was rarely used raw, that it would be tough, or too bitter. But the way Heidi described the salad made it seem anything BUT tough and bitter. 

So last weekend I decided to make my own raw kale salad! I decided to cut the kale with some raw spinach though to make the flavors a little more mellow, and I added tomatoes and zucchini to give the salad some more heft. For a dressing I created a creamy, tangy, lemony concoction that really stood up to the sturdy greens. I also added a hefty dose of parmesan as well, because who can resist cheese in their salad?

Health Tip: Lots of research has been conducted on the anti-cancer benefits of cruciferous vegetables, such as broccoli and kale. Kale has been shown to be particularly effective in reducing the incidence of colon, breast, bladder, prostate, and ovarian cancers when consumed regularly. Researchers think this is because of the glucosinolates found in kale. When ingested, the glucosinolates are converted by microflora in the gut into anti-cancer compounds called isothiocyanates. 

Isothiocyanites are actually the compounds that plants themselves use as protection against pests and the damaging effects of the sun. In humans, they are hypothesized to work in a variety of ways to prevent cancer, but the most well researched is their ability to inhibit the enzyme cytochrome P450 that metabolizes compounds such as benzopyrenes into a carcinogenic compound called benzopyrene diol epozide. Benzopyrene diol epoxide intercalates with DNA, disrupting its double helix structure and causing mutations within the DNA because proper transcription cannot occur when the DNA is in a distorted state. Consuming kale (and other cruciferous vegetables) can help prevent your body from creating these cancer inducing compounds!

sumber dari: eathealthyfeelgood.com/

BEST DRESSED

When making a vinaigrette, choose the right oil as some supposedly healthy polyunsaturated ones aren’t as good as you might think.

Sunflower, safflower, corn and many other vegetable oils are high in omega-6 fatty acids and compete with omega-3 fatty acids, which in turn makes it harder for our body to absorb those heart-friendly omega-3s.

Ideally we should have twice as much omega-6 as we do 3, a ratio of two to one but the increased use of vegetable oils and our low consumption of oily fish has seen the balance shift dramatically. Our average ratio is now an unhealthy eight to one. That’s bad news on two fronts because not only does omega-6 block omega-3, high levels of omega-6 are also associated with inflammation, a contributor to heart disease, diabetes and many other health problems.

Redress the balance by using an oil high in omega-3 such as rapeseed or flaxseed or, for a stronger flavour, walnut or sesame. Try olive oil which contains omega-9 and does not compete with 3.

sumber dari: express.co.uk/

Shaved Golden Beet, Carrot and Radish Salad

Raw shaved beets, carrots and radishes are dressed up with a lively vinaigrette creating a fresh and colorful summer salad that’s perfect for picnics and barbeques.

So let’s talk beets…love them or hate them, whichever side you pick it’s likely that half the world agrees with you.
Beets haters think they taste like dirt while beet enthusiasts affectionately call them earthy.  I readily admit I’m usually in the former camp, but am intent on giving the knobby roots a fair shake.  They might not look like much from the outside but beneath their rough exterior lies a bevy of vitamins and minerals that support our body’s natural detoxification processes.

Apparently that dirt-like taste isn’t actually dirt but rather geosmin, an organic compound that is thought to either be a by-product of beet metabolism or produced by soil-microorganisms that are taken up by the beets as they grow and mature.
Enter yellow or golden beets, a variety of beets that is typically milder than the more common red ones (not to mention less likely to stain your hands and kitchen towels.)  While more delicate in taste, it wasn’t until I tried them raw that I truly came to appreciate their full potential.

Mandoline in hand I shaved the sturdy root into sunny yellow coins.  Shaved paper-thin and paired with equally thin slices of sweet young carrots and peppery radishes the “earthy” taste took a back seat to the symphony of crunch and freshness.
A zippy Dijon mustard vinaigrette laced with coriander adds edge and bite to the shaved vegetables and what results is a cool summer salad bursting with colors and crunchy texture.

When choosing beets go for the smaller specimens with the bright greens still attached as they will be all the more tender when raw.  And while you’re at it don’t forget the greens, they are delicious and rich in nutrients as well, just prepare them like you would spinach or chard.

So let’s have it; are you a beet lover or hater?

sumber dari: gourmandeinthekitchen.com/