Salad Rozochki

sumber dari: si-natconf.org

Sunflower salad with mushrooms and cheese

sumber dari: si-natconf.org

Smoked Salmon

sumber dari: phamfatale.com

Christmas Pinwheel

sumber dari: phamfatale.com

tomatoes, mozzarella and basil in small glasses

sumber dari: masterfile.com

Israeli couscous and lentils salad

sumber dari: phamfatale.com

Eggy Halloween

sumber dari: eggrecipes.co.uk

Delicious italian salad with tomato, mozzarella, lettuce and basil

sumber dari: masterfile.com

Fruit Salad Catering Platter

sumber dari: dreamstime.com

The best decoration of salad ever seen...!

sumber dari: facebook.com/waytohappylife

Gastro Friday: The Great American Salad Bar Project

I was first introduced to Chef Ann Cooper while working as a social media coordinator for The Healthy Schools Campaign, a great non profit committed to creating healthy school lunches in the country. I was helping promote the reauthorization of the childhood nutrition act in 2009, and Chef Ann contributed to our blogging project, sharing her opinions on healthy school lunches. I was pleasantly surprised to learn that Chef Ann Cooper has paired up with Whole Foods to offer salad bars in 300 schools across the country.

The goal is raise money for the salad bars through donations, which you can make here. The idea is a simple one–offer students healthy, delicious foods, like those found in a salad bar, and they will eat it. While I haven’t done any hard research on this idea, I can attest that when I attend a school with a salad bar while growing up, I ate a lot of salad. What do you think of this project? Do you think it will inspire other schools to raise the money for their own salad bars? Would you eat from a salad bar if you were a student?

Happy Friday!


sumber dari: leenaeats.com

Mozzarella & Melon Fruit Salad

Summer isn’t over yet!  This was another potluck summer find recipe for us (thanks Bennys for another good one, that was delightfully surprising).  You know, the surprise with this dish was a treat because it was a new take on an old classic (or maybe the other way around and I’m not aware).  We loved the hint of basil against the sweetness of this unique fruit salad. The mozzarella balls add an interesting texture to the fruit salad because the taste is definitely a subtle taste that mixes well with the fruit and basil.

from Southern Living


Ingredients

• 3 cups peeled, coarsely chopped fresh peaches (about 1 1/2 lb.)
• 1 (8-oz.) tub fresh small mozzarella cheese balls, cut in half
• 3 tablespoons chopped fresh basil
• 3/4 cup Lemon Poppy Seed Salad Dressing (see dressing recipe below)
• 4 cups seeded and cubed watermelon
• 4 cups cubed honeydew melon
• 3 cups sliced fresh strawberries
• 2 cups seedless green grapes, cut in half

You can toss the peaches, mozzarella, and basil together with the dressing and then serve this fruit salad. Then arrange the fruit in layers in a Trifle dish.  OR you can mix everything together with the dressing and serve.

Homemade Lemon Poppy Seed Dressing Recipe

• 2/3 cup vegetable oil
• 1/2 cup sugar
• 1/3 cup fresh lemon juice
• 1 1/2 tablespoons poppy seeds
• 2 teaspoons finely chopped onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt

sumber dari: blameitonthefood.com

Shaved Asparagus & Strawberry Salad with Goat Cheese

This is a recipe that was inspired by the Main Street & Garden Cafe in Soquel, CA.

They change their menu all the time to suit their freshly grown goodies from their garden out back and this is one that we got to try.
You actually serve this asparagus salad cold after blanch the asparagus for about 1 minute.

• 1 bunch Asparagus, sliced at an angle (See photo above)
• 1 basket pint Strawberries, sliced
• 1/4-1/2 cup Goat Cheese
• 1/4-1/2 cup Toasted sliced Almonds

Sherry Vinaigrette:

• 1 -2 garlic cloves, chopped/minced
• salt & pepper
• 1 1/2 tablespoons sherry wine vinager
• 1 teaspoon Dijon mustard
• 6 tablespoons extra virgin olive oil

Blanch Sliced Asparagus First:

1. Bring water to rolling boil. Prepare a bowl of ice water, with ice cubes (I leave this in the sink).
2. Drop Asparagus in and cook for about 1 minute.
3. Remove asparagus from boiling water using tongs and drop them into the ice water bath.
4. Leave the asparagus in the water until it is cool.

Make dressing. Then combine Asparagus, strawberries, goat cheese, and toasted almonds. Put dressing on salad right before serving.

How to Toast Sliced Almonds

Preheat oven to 170F degrees. Put Almonds on a cookie sheet and bake for 15minutes.


sumber dari: blameitonthefood.com

Grilled String Bean Salad with Arugula & Lemon

• 1/2 – 3/4 lbs. String Beans (yellow or green), trim each end off but keep beans long

• 3 tablespoons olive oil
• 2 cloves garlic, minced

• 2-3 large hand-fulls of arugula, trimmed

• 1-1 1/2 teaspoon finely grated lemon zest
• Salt and freshly ground black pepper

Toss the beans with the olive oil and garlic.  Let them sit for a bit and then wrap all of them in a square of tin-foil, for grilling. Warm the grill up while you are letting the beans sit for 10 or so minutes.  Then grill the beans in the aluminum foil pack for 15-25 minutes – be sure not to char or burn them too much, a little tastes good to me.  Let the beans cool a bit.  Combine the beans with the rest of the ingredients (arugula, salt/pepper, lemon zest).  Serve!

* I’ve read you can use your oven if you don’t have a grill – (425F for 30 mins).


sumber dari: blameitonthefood.com

My Favorite American Chopped Salad

Serves 6

• 1 red bell pepper, halved
• 1 fresh red chilli, halved
• 1 red onion, peeled
• 5 or 6 ripe tomatoes
• 1/2 a cucumber
• 7 oz. feta cheese
• 2 Romaine lettuces, or 4 little Boston or butter lettuces
• 1 radicchio
• 2 or 2 handfuls of mixed fresh herbs (parsley, basil, chives, mint)
• 2 teaspoons English mustard
• 3 tablespoons white wine vinegar
• 8 tablespoons extra virgin olive oil
• sea salt and freshly ground black pepper

Remove the seeds from the pepper and chilli. Wash all your other salad ingredients and drain, then get a large chopping board and either a mezzaluna (a double-handed rounded knife) or a chef’s knife, and get ready to chop!  It is important to chop the onion and chilli finely and to dice the tomatoes, pepper, cucumber and feta into 1/2 inch pieces, as this will help to bind with the dressing when you come back to mix it in. With the lettuce, radicchio and herbs, just make sure you chop them all into 1/2 inch strips.

Make a well in the center of the ingredients on your board.  Add the mustard and stir it in with a teaspoon while you add the vinegar and oil. Keep tasting to balance the flavors, and remember some vinegars can be harsher than others – just add a little more or less to your taste. Season well, taste, then add a tiny bit more seasoning before bringing all the salad into the center of the board. Mix it up and serve.  Great with steak, fish or burgers.

TIPS:

• We used 2 chef’s knives and put down a large cutting board and went for it chopping everything up!
• You can use a white chilli if you can’t find a red chilli.
• This recipe is time consuming because of all of the chopping and can get messy so using a chopping board that is easy to pour the chopped lettuce into the bowl is helpful.  It took me an hour to chop all of the lettuce until Zach took over and went crazy chopping with two knives!

sumber dari: blameitonthefood.com

Seven-layer salad

A salad that consist of (at least) seven layers of which one is made of bacon pieces. Other layers may include iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard boiled eggs and sharp cheddar cheese. The salad is garnished with a mayonnaise-based dressing and/or sour cream.


sumber dari: britatheist.blogspot.com

Eggless Caesar Dressing

Caesar and romaine are a strong duo -- the lettuce is not overwhelmed by the dressing, which is also good over a tomato salad. All hail this classic dressing, with bold, briny tang from garlic, capers, anchovies, and lemon.

Ingredients

• 4 small cloves garlic
• 1/2 teaspoon coarse salt
• 12 anchovy fillets
• 1 tablespoon finely grated plus 1 teaspoon lemon zest
• 1/3 cup freshly squeezed lemon juice, (2 to 3 lemons total)
• 2 tablespoon drained capers, rinsed
• 1 1/2 teaspoons dried mustard
• 1/2 teaspoon freshly ground pepper
• 1 cup extra-virgin olive oil
• 1/2 cup finely grated Parmesan cheese

Directions

1. Step 1

   Mash garlic and salt using a large mortar and pestle. Add anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in lemon juice. Add oil in a slow, steady stream, working pestle until emulsified; work in cheese. (Or, puree all ingredients except oil and cheese in a blender. Add oil in a slow steady stream, blending until emulsified. Transfer to a bowl; stir in cheese.) Dressing can be refrigerated in an airtight container up to 3 days. Serve at room temperature.

sumber dari: marthastewart.com

Honey-Balsamic Vinaigrette

Ingredients

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Coarse salt and ground pepper

Directions

1. Step 1

   In a small bowl, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper.

sumber dari: marthastewart.com

Martha's Favorite Vinaigrette

This classic salad dressing also makes a fine sauce for vegetables, such as steamed green beans, and main dishes, such as broiled chicken or fish.

Ingredients

• 1/4 cup white-wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Pinch of sugar
• 3/4 cup extra-virgin olive oil

Cook's Note

Vinaigrette keeps in the refrigerator for up to two weeks. The oil and vinegar will separate; just whisk, shake, or whir them to re-emulsify. If the oil has solidified, let the vinaigrette come to room temperature.

Directions

1. Step 1

   In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.

2. Step 2

   Slowly add olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.

sumber dari: marthastewart.com

Blue Cheese Salad

For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.

Ingredients

• 1 cup buttermilk
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 3 ounces blue cheese, crumbled (3/4 cup)
• Coarse salt and ground pepper

Directions

1. Step 1

   In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in blue cheese. Season to taste with salt and pepper.

sumber dari: marthastewart.com

Rose's Vinaigrette

All the green salads we had while growing up were dressed with my mother's vinaigrette. My dad thought it was the best there ever was. Make it in a jar with a lid, and store it in the refrigerator.From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn.

Ingredients

• 1 tablespoon minced shallot or garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon light-brown sugar
• 3/4 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Worcestershire sauce
• 2 1/2 tablespoons red-wine vinegar
• 2 tablespoons fresh lemon juice
• 3/4 cup extra-virgin olive oil

Directions

1. Step 1

   In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.

2. Step 2

   Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.

sumber dari: marthastewart.com

Kipper, spinach, bacon and new potato salad

Kippers are underrated and one of our British classics. Use them like smoked mackerel in this easy warm salad.

Ingredients

For the salad

• 6 rashers streaky bacon, fried until crisp
• 500g/1lb 2oz new potatoes, cooked and halved
• 350g/12oz spinach, washed and dried
• 3 kipper fillet, bones removed, flaked

For the dressing

• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 garlic clove, chopped
• 2 tsp wholegrain mustard
• salt and freshly ground black pepper
• 4 free-range egg, poached, to serve

Preparation method

1. For the salad, place all of the salad ingredients into a large bowl and gently stir.
2. For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients.
3. To serve, place the salad into a serving dish and top with the poached egg.
   
   Technique: How to poach an egg

sumber dari: bbc.co.uk

Roast pumpkin, fetta and rocket salad

Ingredients

•500g peeled pumpkin, such as grey or butternut, cut into 3cm pieces
•50ml extra virgin olive oil
•Salt and pepper, to taste
•160g fetta
•160g wild rocket leaves
•½ red onion, thinly sliced

Yuzu dressing

•1 tablespoon yuzu or lemon juice
•1 eschalot, finely chopped
•50ml extra virgin olive oil
•Salt and pepper, to taste

Method

1.      Preheat oven to 200°C.
2.      Scatter pumpkin onto a tray lined with baking paper, in a single layer. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3.      Roast in the oven for 15 minutes or until soft. Remove from oven and set aside to cool.
4.      Meanwhile, for the yuzu dressing, place yuzu juice and eschalot in a bowl. Using a stick blender or whisk, slowly add oil in a thin, steady stream, blending until emulsified and combined.  Season to taste.
5.      To serve, combine pumpkin, fetta, rocket and onion in a large serving bowl, drizzle with dressing and toss to coat.

sumber dari: masterchef.com.au

Wild Alaska salmon and couscous salad with pomegranate and mint

• 

Ingredients

• 1 (416g) or 2 (213g) tins red or pink wild Alaska salmon
• 1 red onion, finely Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
• 1 tbsp cider or red wine vinegar
• 2 large oranges
• 50g sultanas or sultanas
• 200g couscous
• 450ml hot vegetable stock
• Generous pinch ground cinnamon or ground allspice
• 1/4 cucumber, deseeded and Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
• 50g pomegranate seeds
• 6 ready-to-eat dried apricots, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
• 2 generous handfuls mixed salad leaves
• About 12 mint leaves, torn into shreds
• Salt and freshly ground black pepper

Method

How to make Wild Alaska salmon and couscous salad with pomegranate and mint

1) Drain the salmon, reserving the liquid. Remove the skin and bones, if wished, then break the salmon into large chunks. Set to one side.

2) In a large salad bowl, mix together the red onion and vinegar. Peel the oranges with a sharp, serrated knife, removing all the pith. Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please Slice into segments, removing all the membrane. Add to the salad bowl with the sultanas or raisins, then leave to marinate for about 10 minutes.
3) Meanwhile, put the couscous into a heatproof bowl and add the hot stock and reserved salmon liquid. Soak for 12 to 15 minutes, until the liquid has been absorbed. Fluff up with a fork to separate the grains.
4) Stir the ground cinnamon or allspice through the couscous, then add the cucumber, pomegranate seeds, apricots, mixed salad leaves and mint. Season, then gently mix in the salmon chunks and the red onion and orange salad.

Cook's Tip: Use fresh apricots instead of dried ones, if you like.

sumber dari: foodnetwork.co.uk

Fresh fruit salad

Vary this easy fruit salad with whatever fruits you can find in the shops. Tropical fruits make a nice addition too such as mango, passionfruit or even persimmon or dragon fruit. Skip the syrup if you don’t have time.

Ingredients

For the fruit salad

• 1 pink grapefruit
• 1 orange
• 1 pomegranate
• 1 banana
• small bunch white grapes
• small bunch black grapes
• 1 kiwi
• 1 pear
• 1 apple
• sprig mint, to decorate (optional)

For the syrup

• citrus juice (from above)
• 1 lime
• 100g/3½oz sugar
• 1 lemongrass stalk, sliced in half
• 1 thumb-sized piece ginger, roughly sliced

Preparation method

1. For the fruit salad, segment the grapefruit and orange, catching the juices in a bowl. Squeeze more juice out of the remaining citrus fruit into the bowl. Set aside the orange and grapefruit segments.
   
   
   Technique: Segmenting citrus fruit
   
   
   

   
   

   Watch technique1:14 mins

   
   
2. For the syrup, measure the juice and add water to make 100ml/3½fl oz.
3. Peel a large strip of lime zest from the lime, avoiding any of the white pith. Reserve the remaining lime.
4. Combine the citrus juice/water mixture and the sugar in a small saucepan. Heat until the sugar has dissolved, stirring once or twice. Add the lemongrass, lime zest and ginger and then bring to a boil. Immediately reduce the heat to a simmer.
5. Simmer over a low heat for 10 minutes. Turn off the heat and leave the syrup to cool.
6. For the fruit salad, remove the seeds from the pomegranate and slice the banana.
   
   
   Technique: How to prepare a pomegranate
   
   
   

   
   

   Watch technique0:39 mins

   
   
7. Peel another slice of zest from the lime using a vegetable peeler, avoiding any of the white pith. Slice it very finely and reserve this for decoration. Set aside the remaining lime as you will need the juice.
   
   
   
   Technique: Zesting citrus fruit
   
   
   

   
   

   Watch technique1:02 mins

   
   
8. Cut the grapes in half and slice the kiwi.
9. Finally chop the pear and apple, pouring a little lime juice over the apple to retain its colour.
10. Combine all the fruit in a large bowl or in individual serving dishes or Martini glasses. Pour over the syrup, to taste. You may not need to use all the syrup – any remaining syrup can be used in cocktails or added as a sweetener to herbal tea. Decorate with strips of lime and a sprig of mint.

sumber dari: www.bbc.co.uk

Bay Shrimp and Avocado Salad

Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking
Episode: Beach Bash

Ingredients

• 8 ounces cooked fresh bay shrimp
• 1 cup shredded carrots, rinsed and drained
• 1/2 cup frozen petite peas, thawed
• 1/2 cup frozen cut corn kernels, thawed
• 4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette)
• Salt and pepper
• 1 ripe avocado, halved and pitted

Directions

Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.

Per Serving: Calories: 322; Total Fat: 16 grams; Saturated Fat: 1.5 grams; Protein: 20 grams; Total carbohydrates: 28 grams; Sugar: 7 grams; Fiber: 8 grams; Cholesterol: 143 milligrams; Sodium: 1142 milligrams. 

sumber dari: foodnetwork.com

Warm Mushroom And Arugula Salad

We love to cook here at the farm (in case you couldn’t tell), but life still gets in the way sometimes. We have kids, jobs, community, family, the garden and just every day stuff that needs to get done (and baseball starts soon). And we are certainly not complaining (life is good), it just means we have less time than we would like to cook.

That is why we make a point to always have (and look for) quick, easy one-plate dinners that use common ingredients. And this salad is one of those dishes. You can get the ingredients at almost any market, it takes maybe 20-30 minutes to make, it tastes great and sneaks in some veggies.






And it shouldn’t be a surprise that this recipe is adapted from Ina Garten’s “Barefoot in Paris” cookbook. Ina’s recipes tend to use common, fresh ingredients and subs simple preparations over complex technique.

And while purists may howl at times (don’t purists howl about everything?), her recipes do work. And as an ex-caterer, Garten’s recipes tend to require less extra time and prep than most. With that in mind, if we want to adapt a basic dish, Garten’s recipes are often where we start. And with this dish of warm sautéed cremini mushrooms and dressing over a bed of arugula and prosciutto, garnished with parmesan, sun-dried tomatoes and parsley, we didn’t have to change all that much. The whole dish is one big “umami-bomb”, what’s not to like? (Unless you are a vegetarian, then just sub caramelized shallots or onion for the prosciutto).






But we do make a few significant changes to the recipe that, we think, improve the dish. Firstly, Ina tells you not to wash the mushrooms, but brush them clean instead, so they don’t absorb water. While many “old-school” chefs will tell you to brush, many current food-science oriented cooks like Alton Bron and Harold McGee have run many experiments showing that you can, and should, wash mushrooms.

They just don’t soak up that much water and what they soak up will cook out. Save yourself 20 minutes of mind-numbing, ineffective brushing and wash those mushrooms. Secondly, Ina has you cook the mushrooms for just a few minutes, but to really get the golden brown, meaty flavor and texture out of the mushrooms you need to sauté them longer, more like 10-15 minutes. Take your time with the mushrooms and you will be rewarded, besides you have the 20 extra minutes you saved by washing the mushrooms.





As for assembling the dish, this is as easy as it gets. Rinse and dry some arugula (you could sub baby spinach), place it on the plates and drape over a few slices of prosciutto. Cut some slivers of parmesan cheese and dice a few tablespoons of sun-dried tomatoes. Rinse and dry a few leaves of Italian parsley. Meanwhile, as you finish sautéing the mushrooms, add some sherry or cider vinegar to make a warm dressing. Taste the dressing and adjust vinegar and seasoning and then spoon the mushrooms and dressing over the greens. Garnish with the parm, sun-dried tomatoes and parsley. Season one last time, if you like, and serve. It really is that easy. And this dish really is that good.





(Adapted from Ina Garten)
Notes Before You Start:

• If you choose to wash the mushrooms, and you should, just rinse them under lukewarm water and lightly scrub off any dirt. Then just give the mushroom a squeeze to get some water out and drain on a kitchen towel.
• The recipe suggests sherry vinegar, which has a sweeter profile than some vinegars. If you want a little more bite and brightness, use cider vinegar or add a dash of lemon juice to the final dish.

What You Get: A very easy, very flavorful one-plate meal.
What You Need: No special equipment required.
How Long? 20-30 minutes. “Anytime” dish.

Ingredients:
(Serves 4 as a lunch of light dinner, 6 as a side).

• 1 pound brown or “cremini” mushrooms
• 2 tablespoons unsalted butter
• 4 tablespoons olive oil
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper, more to taste
• 4 bunches fresh arugula (fills a medium-to-large salad bowl), washed and dried
• 8-12 slices of prosciutto (or Serrano ham)
• 2 tablespoons of sherry vinegar (sub cider vinegar)
• Parmesan cheese
• 3 tablespoons sun-dried tomatoes in oil
• Italian parsley
• Juice of 1/2 lemon, optional

Assemble:

1. Cut the stems from the mushrooms and wash them. Then slice the mushrooms into 1/2 to 1/2 inch slices. Place a large skillet over medium-high heat. When hot, add the butter, half of the oil, the mushrooms, salt and pepper. Saute until mushrooms are golden brown, 10-15 minutes.
2. While the mushrooms cook, arrange the arugula on serving plates and layer over slices of the prosciutto. Shave slices from the parmesan, dice the sun-dried tomatoes and rinse off and dry a few dozen parsley leaves. Set garnishes aside.
3. When the mushrooms are done, add the remaining olive oil and the vinegar to the pan, stir until combined and a dressing forms. Taste and adjust vinegar and seasoning. Add a squeeze of lemon juice, if you like.
4. Spoon the mushrooms and dressing over the arugula and prosciutto on the plates. Garnish with the parmesan, sun-dried tomatoes and parsley. Check and adjust seasoning. Serve.

sumber dari: putneyfarm.com

Couscous with Chicken, Cranberries and Mint

2 bone-in, skin-on chicken breasts
3 tablespoons extra-virgin olive oil, plus 1/4 cup
3 cloves garlic, minced
1 pound Israeli (sometimes called “Middle-Eastern”) couscous
3 cups chicken stock or broth
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh basil leaves, chopped
1 cup fresh mint leaves, chopped
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted

Set oven to 400 degrees.  Salt and pepper chicken breasts and roast for 40 minutes.  When cool enough to handle, discard skin and chop or shred meat.  Set aside.

While the chicken cooks, heat 3 tablespoons of olive oil over medium heat.  Add the garlic and cook for about a minute, taking care not to let it get too brown.  Add the couscous and toast until lightly browned, stirring often, for about five minutes.  Add the stock and the juice of one lemon and bring to a boil.  Reduce the heat and simmer covered for 8-10 minutes, stirring occasionally, until the couscous is tender and still firm to the bite.

In a large bowl, combine the cooked couscous with remaining 1/4 cup olive oil, remaining lemon juice, lemon zest, chicken, salt and pepper and let cool.
When the couscous-chicken mixture is at room temperature, add the mint, basil, dried cranberries and almonds.  Salt and pepper to taste and serve.

Stand back and watch it disappear.


sumber dari: feedmeinstlouis.com

Spicy chicken thighs with cucumber and cashew salad

Ingredients

For the spicy chicken thighs

• 3 tbsp fish sauce
• freshly ground black pepper, to taste
• 3 garlic cloves, peeled, crushed
• 2 large red chillies, finely chopped
• 2 tsp sugar
• 8 chicken thighs, bone and skin removed
• 2 tbsp vegetable oil

For the cucumber and cashew salad

• 3 tbsp lime juice
• 3 tbsp caster sugar
• 200g/7oz vermicelli rice noodles
• 2 cucumbers, halved and thinly sliced
• small handful fresh mint leaves
• 4 spring onions, sliced finely
• 2 tbsp cashews, crushed

Preparation method

1. For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl.
2. In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.
3. For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.
4. In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened.
5. Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined.
6. Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.)
7. To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside. 

sumber dari: www.bbc.co.uk

Papaya Avocado Salad

Ingredients

• 2 avocados, semi-ripe
• 2 papayas, not too soft
• 3 limes
• 1 small red onion, minced
• 1 teaspoon ginger, minced
• 2 tablespoons olive oil
• 2 scallions, white part only, cut thin on the bias
• 1 tablespoon fresh mint leaves, sliced thin
• Salt and pepper

Directions

Peel and pit the avocados and slice the flesh into 10 wedges. Peel and seed the papaya and slice the flesh into 12 wedges.
Juice the limes into a non-reactive bowl, add red onion and ginger to bloom for 5 minutes. Add the remaining ingredients and gently toss. Season with salt and pepper, to taste. Serve immediately.

sumber dari: foodnetwork.com

Thai Lobster Bisque

1 whole lobster, killed, cleaned and dismembered, meat reserved and cut into small chunks
1# shell on shrimp, whole
2T canola oil

Aromatics for curry paste:
2 heads garlic, peeled
4 shallots, peeled
4 lemongrass stalks, outer layer removed
8 scallions, whites only
1” piece of ginger, peeled
1” piece of galangal, peeled

For Bisque:
1T coriander, whole toasted
2T paprika, sweet
30 black peppercorns
6 ea vine ripened tomatoes, rough chopped
8 kaffir lime leaves
1 bunch cilantro, chopped
1 coconut, split, juice and meat reserved
2 C water
fish sauce and palm sugar to taste

Garnish:
1 finger lime, zested and pearls removed
¼ seedless cucumber, minced
1 scallion, green only, sliced
1” piece of coconut meat, cut into small dice

Method:
For the Curry paste: combine all ingredients in a blender until smooth.
For Coconut milk: Place coconut water and meat into a blender and puree, strain through a fine sieve.
For the Bisque: In a food processor, chop shrimp and lobster shells until roughly chopped. In a scalding hot stockpot, add the oil and shells and toast over medium heat for about 10 minutes. Add the curry paste to the shell mixture and toast the paste for about 8 minutes. Then add the peppercorns, paprika, coriander, and cook for 5 minutes. Add the tomato and simmer approximately 5 minutes and then add water and bring to a boil, lower heat and simmer for about 10 minutes. Add kaffir lime leaves and cilantro, cook another 10 minutes, then add the coconut milk and mix well. Strain and reduce by a 3rd. Add the raw lobster meat and cook until just tender, about 3-4 minutes, take care not overcook or the lobster will become rubbery. Adjust seasoning with palm sugar and fish sauce.

To Plate: Ladle the bisque into a bowl and top with the garnish of scallion, finger limes, cucumber and coconut.


sumber dari: www.ctv.ca

Chicken salad with couscous and oranges

Ingredients

• 2 large handfuls couscous
• 1 lemon, juice only
• 3 oranges, 2 juice only, 1 left whole
• couple glugs fruity olive oil
• salt and freshly ground black pepper
• handful chicken meat from a leftover organic roast chicken
• handful chopped fresh chives
• handful fresh basil leaves, more if you fancy
• handful pea shoots

Preparation method

1. Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid.
   
   
   Technique: How to make couscous
   
   
   

   
   

   Watch technique1:30 mins

   
   
2. In a separate mixing bowl, whisk together the lemon juice and the orange juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes.
3. Meanwhile, peel the remaining orange by cutting the ends off, placing it on a chopping board and cutting down the sides with a sharp knife to remove the skin and pith. Cut the orange into good-sized chunks. Add the orange chunks, chicken and herbs to the couscous and mix gently. Don't over-mix; it's about a lightness of touch.
4. Divide the pea shoots between two plates or shallow dishes and then gently top each with the chicken couscous salad.

sumber dari: www.bbc.co.uk

Crab and Avocado Salad with Japanese Dressing

This is another one of those salads that my husband doesn't notice is a salad and that we eat fairly often at home. Now that I can find good, fresh tubs of crabmeat at the supermarket I can really rely on this as a table and tummy filler when I don't have much time for slow, store-by-specialist-store shopping. The quantities below provide generous amounts for four people, so this is the sort of starter that you can use to save you coming up with enormous amounts later on in the evening. I often halve it for a quick supper for the two of us at home, or when it's me and a girlfriend and a chilled bottle of rose.

Ingredients

• 2 tablespoons mirin
• 1/2 teaspoon wasabi paste
• 1 tablespoon rice vinegar
• Few drops sesame oil
• 1/2 teaspoon Maldon/kosher salt or 1/4 teaspoon regular salt
• 1 long red chile pepper, deseeded and finely chopped
• 1 1/4 cups crabmeat
• Approximately 1 teaspoon lime juice
• 5 cups rocket salad
• 1 ripe avocado
• 1 to 2 teaspoons chopped chives

Directions

In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt. Then remove around 4 teaspoons to another big bowl that will fit your salad in later.

To the first, more generous amount of dressing, add the finely chopped chile and then the crabmeat, and fork through to mix thoroughly.

To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix before arranging on 4 plates.

Spoon a quarter of the mixture into a regular metal kitchen third-cup measure, squishing down to get it all in, then take it over to a salad-lined plate and unmold in the center of it. Just turn over, tap and the crabmeat should fall out. Continue with the remaining 3/4 of the crabmeat and the 3 other plates.

Using a rounded half spoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.

Sprinkle the chopped chives over the 4 mounds of crab and take the plates to the table.


sumber dari: foodnetwork.com

Coriander crusted tuna with coconut lemongrass cream and a watermelon/mango salad

For Tuna:
6 oz ahi tuna, center cut
½ C panko, crushed
2 t cilantro, chopped
1 t lime zest
½ t corander, toasted and ground
1 t red pepper flakes
½ t salt
¼ t white pepper
1 egg, beaten
½ C flour
1 C canola oil

For coconut cream:
1 t canola oil
1 C coconut milk
2 stalks lemongrass, cut in half lengthwise
2 cl garlic, minced into a paste
1 t lime zest
1 t ginger, minced into a paste
1 t fish sauce
½ t red pepper flakes
1 t soy sauce
¼ jalapeno, seeded
2 t lime juice
salt to taste

For watermelon salad:
¾ C watermelon, small dice
½ C mango, small dice
2 t cilantro, chopped
½ t jalapeno, chopped
1 t rice vinegar
1 t lime juice
salt to taste

Method:
For coconut cream: in a small sauce pan, add oil over medium heat. Add garlic, lemongrass and ginger and sauté until aromatic. Add coconut milk and allow to reduce until it thickens. Add all other ingredients, except cilantro and strain through a fine sieve. Fold cilantro into strained sauce, adjust seasoning with salt and lime juice.

For tuna: heat oil in a heavy bottomed sauce pan until it reaches 375 degrees. Make the tuna crust by combining all the ingredients except the flour and egg. To batter the fish, first dredge in the flour, then dip into the egg, then roll in the panko mixture until nicely coated. Drop into the oil and cook until golden brown on the outside, but still rare in the center, about a minute.

For the salad: Combine all ingredients and adjust seasoning.

To plate: Place a pool of sauce in the center of a plate, with a very sharp knife, slice tuna in 5 or 6 slices about ¼” thick and top with the watermelon salad.


sumber dari: www.ctv.ca

Prawn Salad with Croutons

Ingredients

• 4tiger prawns, peeled and deveined
• 2vine ripened tomatoes, sliced into thick strips
• Zest of 1 lemon
• Bunch of rocket, washed and trimmed
• 1crusty bread roll, cut into thick soldiers (3cm X 1cm)

Method

• Place peeled prawns in a medium bowl with 2 teaspoons of lemon zest and mix to combine.
• Heat 1 tablespoon of oil in a small fry pan over a high heat. Add bread and pan fry till crispy. Remove from frying pan and place on a paper towel-lined plate.
• Brush prawns with remaining oil. Heat a grill pan over a high heat. Add prawns, cook for 1-2 minutes on each side until cooked. Remove from pan.
• Place rocket leaves and remaining lemon zest into a bowl and drizzle with extra olive oil and season with salt and pepper toss gently to combine
• To serve, place tomatoes, bread and rocket in the centre of a plate. Arrange prawns on top.

sumber dari: masterchef.com.au

Butter Lettuce and Pear Salad with Garlic Chapons

Ingredients

• 1/2a bulb of garlic (about 5 cloves)
• 1large butter lettuce
• 1French baguette/bread stick, sliced
• 4pears
• 50ggoats cheese
• 2 tablespoonsred wine vinegar
• 2 tablespoons olive oil
• 2 tablespoonsnatural yoghurt or creme fraiche
• Salt and pepper to taste

Method

• Pre-heat oven to 150 degrees
• Lightly rub your garlic cloves with oil, wrap in foil and roast on a baking tray for 30 minutes.
• Meanwhile wash and separate the lettuce leaves and spin dry them in the salad spinner
• Slice pear into thin wedges and arrange on large salad platter.
• When garlic is roasted, remove foil and place it into a small bowl. Mash it slightly with a folk. It will smell amazing.
• Slice baguette into 2 cm slices and smear a little of the roasted garlic paste onto each piece. Bake chapons/croutons in oven until lightly browned and hard (10 minutes). Be careful not to burn the bread!
• To make the dressing combine all the oil, yoghurt, vinegar, salt and pepper in a bowl and whisk.
• Place bread onto the salad platter, drizzle salad with dressing and crumble with goat’s cheese. Serve. 

sumber dari: masterchef.com.au

Kerabu Pucuk Paku: Fiddle Fern Salad

Ingredients

• 4fresh long red chilies, halved
• 2 teaspoonsroasted shrimp paste
• 2 teaspoonssugar, plus 1-3 teaspoons to taste
• 4 tablespoonsdried shrimp, soaked in boiling hot water for 10 minutes and strained
• Juice from 1 lime or 3 limau kasturi/kalamansi limes, plus more to taste
• 4 tablespoons keresik or desiccated coconut, toasted and pounded
• 6 tablespoonsfresh coconut cream (Santan pekat) or canned coconut cream, plus more to taste
• 200gcooked medium sized prawns, shells removed
• 300g fiddle fern, blanched in salted boiling water for 10 seconds, drain off excess water and set aside in a bowl
• Salt, to taste

Method

• In a mortar and pestle or food processor, pound red chili to a pulp. Add shrimp paste, soaked dried shrimp and sugar and pound them until they are fine. If you are using the food processor just grind them to a smooth sambal.
• Transfer paste to a bowl with fiddle fern, lime, prawns, coconut, coconut cream, and season with salt to taste. Toss well to combine, taste to check seasonings and add more sugar, coconut milk, lime juice or salt if desired.
• Spoon into serving bowls and enjoy.

Notes: N.B. If unavailable you can replace fiddle fern with spinach.

Recipe by: Chef Wan


sumber dari: masterchef.com.au