Wing Beans & Pomelo Salad

Start your meal with this classic salad recipe.

INGREDIENTS

• 150 grams Prawn, with shell
• 200 grams Pomelo
• 70 grams Wing Bean
• 4 leaves Kaffir Lime Leaf, thinly sliced
• 4 pieces Dried Chili, fried
• 20 grams Shallot, fried
• 20 grams Dried Coconut Meat, roasted
• 20 grams Peanut, roasted and chopped
• Oil, for frying

DRESSING:

• 2 tablespoons Chili Paste
• 1 tablespoon Fish Sauce
• 2 tablespoons Coconut Milk
• 1 ½ teaspoon Lime Juice
• 2 pieces of Small Red

METHOD

1. Blanch wing beans in boiling water. Strain and cool down the wing beans in cold water and set them aside. In the same boiling water, blanch the prawns. Strain and cool down then set aside.
2. To make dressing: Boil the chili paste, fish sauce and coconut cream. Remove from heat. Then add sliced chilies and lime juice, mix well and transfer to a mixing bowl.
3. Peel and slice the prawns. Cut the wing beans into bite sizes and break the pomelo into small pieces.
4. Toss sliced prawns, wing beans and pomelo into the dressing. Add thinly sliced kaffir lime leaves, fried shallots, roasted dried coconut meat and roughly chopped peanuts.
5. Serve on the plate, top with fried dried chilies.

Straits of the Mediterranean Salad

Try this quick and easy seafood-inspired salad recipe.

INGREDIENTS

• FOR NORWEGIAN SALMON:
• 200 grams Salmon
• FOR MISO BEANCRUMBS:
• 50 grams Miso paste
• 30 grams Garlic, minced
• 20 grams Shallots, chopped
• 150 grams Beancrumbs, chopped
• 10 grams Sugar
• Palm oil for sautéing

FOR CITRUS HERB MARINADE:

• 5 grams Lemon zest
• 5 grams Orange zest
• 5 grams fresh Dill, chopped
• 5 grams fresh Thyme, chopped
• 5 grams fresh Basil, cut into long strips
• 5 grams granulated Sugar
• Kosher salt and ground white pepper to taste

FOR ROCK LOBSTER:

• Mire-poix for Rock Lobster
• 2 Rock lobster (800 g)
• 1200 millilitres Water
• 2 whole peeled Onion
• 120 grams Leek
• 60 grams Celery
• 60 grams Tomatoes, halved
• 5 grams White peppercorns, whole

FOR SMOKED KUAMAMOTO OYSTERS:

• 10 smoked Kumamoto oysters

FOR GREEN PEA MOUSSE:

• 500 grams Green peas
• 300 millilitres Fresh milk
• 5 grams Gelatine leaves
• Kosher salt and ground white pepper to taste

FOR CELERIAC MOUSSE:

• 500 grams Celeriac
• 150 millilitres Fresh milk
• 150 millilitres Cooking cream
• 5 grams Gelatine leaves
• Kosher salt and ground white pepper to taste

FOR BOSTON BAY PORT LINCOLN BLACK MUSSELS:

• Mire-poix for Black Mussel
• 10 x 15 grams each Black mussels
• 5 grams Celery
• 5 grams Leek
• 5 grams Onion
• 2 millilitres Verjus
• FOR MESCLUN:
• 5 grams Baby rocket
• 5 grams Yellow endives
• 5 grams Sweet chard
• 5 grams Frissee

METHOD

TO MAKE MISO BEANCRUMBS:

1. Sauté the minced garlic, shallots, and miso paste over moderate heat.
2. When the garlic and shallots begin to fry, add the beancrumbs, then mix well.
3. Season with sugar to taste.

TO PREPARE ROCK LOBSTER BROTH:

1. Bring tomatoes, onions, leek and celery to a boil in water.
2. Take the stock off the fire, and poach lobsters in it for 12 minutes without covering the pot.
3. Remove lobsters from the stock and extract the muscle meat.
4. Rinse the lobster shells out with cold water, then place them back into the stock.
5. Simmer over low fire for an hour.
6. Pour the broth through a fine strainer into a bowl, then leave it to chill in the fridge until it is needed.

TO PREPARE ROCK LOBSTER MEDALLIONS:

1. Brush poached lobster muscle with herbed oil and smoke until cooked to desired texture.
2. Carefully slice the meat breadthwise, then set aside.

TO MAKE GREEN PEA MOUSSE:

1. Blanch the green peas quickly, then blend into a paste with a blender.
2. Sieve the paste through a strainer, then set aside.
3. Meanwhile, bring the milk to boil over moderate heat.
4. Whisk the pea mousse into the milk until the required consistency is achieved.
5. Place the mousse in the fridge to chill until it is ready for use.

TO MAKE CELERIAC MOUSSE:

1. Peel and clean the celeriac, then cook it in boiling fresh milk for about 10-15 minutes.
2. When done, sieve the mixture through a strainer into a bowl, then whisk with cream until the required consistency is achieved.
3. Place the mousse in the fridge to chill until it is ready for use.

TO PREPARE BLACK MUSSELS:

1. Sauté the mire-poix with the mussels over high heat..
2. Add in the verjus, then cover the pan with its lid and remove from the stove immediately.
3. This allows for the mussels to cook in the steam that is trapped within the pan, about 5 minutes.
4. When mussels are done, remove the meat from their shells.
5. Leave the meat in the mire-poix stock; this allows the meat to soak up more flavour.
6. Season the mussels with a pinch of kosher salt and some ground white pepper, then leave to chill in the fridge before plating.

TO ASSEMBLE:

1. Carefully slice the salmon block to form ten uniform pieces.
2. Rub lemon zest, orange zest, dill, thyme, basil, sugar, salt, and pepper into one side of each piece to marinade.
3. Sear the other side of each piece with miso beancrumbs.
4. Pour the chilled lobster broth into shotglasses, then set the mousse over the surfaces.
5. Carefully pull the fresh oysters open and place them gentle, atop the mousse.
6. Garnish with caviar.
7. Arrange the lobster medallions and mussels so that they are aligned with the shotglass oysters and salmon cuts.
8. Serve immediately with lightly-tossed mesclun and appropriate garnishings.

Japanese Salmon Mango Rocket Salad

Get this simple salad recipe.

INGREDIENTS

• 200 grams rocket leaves (big ones)
• ½ sweet mango
• 50 grams smoked salmon (sliced)
• 2 tablespoons pine nuts (toasted)
• 20 grams Parmigianno Regianno cheese (shaved)
• 200 millilitres Japanese soy sauce
• 250 millilitres sugar
• 10 millilitres rice vinegar
• 5 millilitres sesame oil

METHOD

1. To make the dressing, add japanese soy sauce, sugar, rice vinegar, and sesame oil in a mixing bowl.
2. Put bowl on a bain marie, and whisk until sugar is dissolved. If dressing is not thick enough, continue stiring until dressing is reduced into a slightly syrupy consistency. Leave to cool at room temperature.
3. Cut away seed from mango, then remove skin of mango using the rim of a wine glass. Slice mango into half-centimeter thick strips.
4. Layer 4 pieces of smoked salmon and roll to create a rose.
5. On a bed of rocket, place sliced mango and drizzle dressing. Place rolled salmon in the middle of salad.
6. Top with pine nuts and cheese. Serve.
7. Serve with bread rolls.

Green Bean Salad with Mustard Dressing

Get this quick and easy salad recipe.

INGREDIENTS

• 1 kilogram Green beans, topped and tailed
• 200 grams flaked Almonds
• Sea salt and freshly ground Black pepper
• For the dressing
• 2 small heads of Garlic
• 3 tablespoons White wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons runny Honey
• 150 millilitres Olive oil

METHOD

1. Preheat the oven to 180°C/Gas 4.
2. Wrap the garlic for the dressing in foil and roast in the oven for 20–25 minutes until soft. Remove and leave to cool.
3. Meanwhile, blanch the green beans by plunging them in plenty of boiling salted water for 1½ minutes until their rawness has been removed but they are still crunchy. Refresh immediately under cold running water, then drain and leave to one side.
4. Lightly toast the almonds in a medium-hot dry frying pan for 2–3 minutes until golden. Leave to cool.
5. Mix together the cooled beans and almonds with a little seasoning.
6. Remove the flesh from the garlic heads and mash with 1 tablespoon of the white wine vinegar until a smooth paste is formed. Add the mustard and honey and mix well. Pour in the olive oil in a slow drizzle, stirring constantly to thicken. Taste and season as necessary, adding a little more vinegar if needed.
7. Dress the green beans, toss to coat well and serve.

Golden Seafood Triangles

Get this quick and easy Chinese snack recipe.

INGREDIENTS

FILLING:

• 1 teaspoon Cooking oil
• ¼ cup finely chopped Onion
• 142 grams Crabmeat
• 2 tablespoons finely grated Carrot
• 1 teaspoon chopped Cilantro
• 3 fresh Water chestnuts, minced
• 1 tablespoon Chardonnay
• 1 teaspoon finely chopped Ginger
• ½ teaspoon Salt
• ⅛ teaspoon White pepper
• 30 Spring Roll wrappers
• Cooking oil for deep-frying

METHOD

1. To make the filling, place a small frying pan over medium heat until hot. Add the oil, swirling to coat the sides, add the onion. Stir-fry for 1 ½ minutes. Place in a bowl with the remaining filling ingredients. Mix well.
2. To make each triangle, place a heaped teaspoon of the filling diagonally across the center of a wonton wrapper. Moisten the edges of the wrapper with water. Fold over the filling to form a triangle.
3. In a wok, heat oil for deep-frying to 350. Deep fry the triangles, a few at a time, turning occasionally, until golden brown, about 1 min remove and drain on paper towels.

Seared Fish with Lime Butter Wine Sauce

Savour this quick and easy Chinese seared fish recipe.

INGREDIENTS

• 300 grams White fish fillets
• ¼ teaspoon Salt
• ¼ teaspoon Ground White pepper
• 300 grams Long beans
• 1 tablespoon Vegetable oil
• ¼ cup Butter, at room temperature
• 3 tablespoons Classic Chardonnay (optional)
• 1 tablespoon Soup stock
• 2 tablespoons fresh Lime juice or to taste
• 5 Scallions white part only finely sliced on the bias
• 1 tablespoon Sweet pickled onion, drained and rinsed
• 1 large ripe Tomato, peeled seeded and cute into ¼ inch dice

METHOD

1. Season the fish on both sides with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Sear fish, in two batches, until browned on both sides, about 2 minutes per side. Reduce the heat to medium and cook about 2 minutes longer until fish is just cooked through. Transfer fish to a plate and set aside.
3. Return skillet to medium-high heat. Add the wine and lemon juice and cook for 2 minutes Reduce the heat to medium and add the butter, a tablespoon at a time, swirling the skillet to incorporate the butter. Add the green onions, pickled onion, tomato, and long beans and cook until just heated through. Return the fish and any accumulated juices and simmer, basting the fish with the sauce, until everything is nice and hot. Transfer fish and vegetables to a platter Pour the sauce over the fish and serve.

Pu Ning Fermented Beans Marinated Chicken Rolls

Try this quick and easy Chinese chicken roll recipe.

INGREDIENTS

• 4 whole Chicken Thighs, deboned
• 1 teaspoon Fermented Yellow bean paste (Puning Taucheo)
• 1 teaspoon Sesame Oil
• 1 teaspoon Peanut butter
• 1 teaspoon Ginger juice

DIPPING SAUCE:

• 20 grams Grounded Blue ginger (Galangal)
• 4 tablespoons Rice vinegar
• 50 millilitres Water
• 1 tablespoon Sugar
• 1 Chilli padi, finely sliced

GARNISH:

• 50 grams Yellow soy beans, boiled and drained
• Cucumber slices
• Spring Onions, sliced
• Coriander Leaves

METHOD

1. Mix bean paste and sesame paste together with ginger juice. Marinate the chicken pieces with this mixture.
2. On an inverted stainless steel prep tray, wipe with a damp cloth first and stretch a piece of microwavable cling wrap over the surface. Place a piece of marinated chicken on it and roll over Pull both ends tight and roll the chicken into a roulade. Lock both ends with a dead knot each and double secure with aluminum foil.
3. Steam chicken for 20minutes. Allow the chicken to cool down to warm temperature before cutting.
4. Combine ingredients for blue ginger dipping sauce and allow it to sit for 30-60mins minimum.
5. Slice the chicken and arrange on serving dish with boiled soy beans as base, garnish with spring onions and coriander. Serve dipping sauce on the side.

Spring Herb Steamed Fish with Almonds

Get this quick and easy fish recipe.

INGREDIENTS

• 8 sprigs fresh Dill
• 4 sprigs fresh Tarragon
• 150 grams mild White fish, such as Sole, Flounder or Cod
• 45 millilitres Almond oil
• Salt & pepper
• 4 green Onions, sliced on the bias
• ½ Red bell pepper, cut into julienne strips
• 8 Lemon slices
• 50 grams sliced almonds, lightly toasted

TOOLS:
Parchment paper.

METHOD

1. Preheat the oven to 190 C (375 F).
2. Cut 4 rectangles of parchment paper, about 30-x-40 cm (12-x-16 inches) and lay them out on your work surface. Have the other ingredients on hand before starting to assemble.
3. Arrange 2 dill sprigs and a tarragon sprig on a lower half of each parchment piece. Place the fish portions on top of the herbs, drizzle with almond oil and season lightly. Sprinkle the green onions and red pepper over the fish and top each with 2 lemon slices. To seal each parchment parcel, fold the paper in half, so that it completely covers the fish. At one corner of this fold, make a small fold (about 2 cm) on an angle. Make a second fold, overlapping the first, angling towards the open side of the paper Keep folding, overlapping each so that this creates a seal as you work your way around the 3 open sides of the parcel (it will create a half-moon shape). Once the parcel is sealed, give the end a twist and tuck it underneath. The parcels can be assembled a few hours ahead of time and chilled until ready to cook.
4. Place the parcels onto baking trays and bake for 15-18 minutes – they should inflate (because of the steam) as they cook, which is your indicator that they are ready.
5. To serve, carefully tear open each parcel (take care for the steam escaping). Dispose of the lemon slices (or serve them on the side), and use a spatula to lift the fish (with everything except the herb springs at the bottom) to a plate Sprinkle with sliced almonds and serve immediately. Alternatively, the parcels can be served on a plate for your guests to open at the table, serving the sliced almonds on the side.

Steamed Buns with Crab Salad

Savor this quick and easy salad recipe.

INGREDIENTS
FOR BUNS:

• 425 grams Cake & pastry Flour (or Bao flour, if available)
• 25 grams granulated Sugar
• 8 grams Instant dry yeast
• 5 grams Baking powder
• 3 grams Salt
• 250 millilitres Warm water
• 15 millilitres White vinegar
• FOR CRAB SALAD:
• 300 grams Crabmeat
• 2 Green onions, sliced
• 60 grams finely diced Celery
• 30 millilitres finely diced Dill pickle, or Dill pickle relish
• 80 millilitres Mayonnaise
• 15 millilitres Lemon juice
• 2 millilitres Celery salt
• Salt & pepper, to taste
• Thin Radish and Cucumber slices, for assembly

METHOD

1. Stir the flour, sugar, yeast, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the water and the vinegar and mix on low speed until the ingredients are combined (the dough will seem dense and dry, but is OK) and then increase the speed one level and knead for 10 minutes, until the dough feels elastic.
2. Turn the dough out onto a lightly floured work surface and roll it out into a rectangle. Fold the pastry into thirds, rotate the dough 90 degrees and roll it out again into a rectangle, fold and repeat at least 8 more times (up to 20 times! Because of the low gluten content of the flour, it will not spring back. This step makes the air bubbles within the dough very small and fine).
3. After the final fold, roll the dough out into a rectangle about 38 cm long (16-inches) by 18 cm (7 inches). From the long side, tightly roll up the dough into a spiral shape. Cut the rolled dough into 12 equal portions and put these on a tray or plate, loosely cover, and let rest an hour (they will not double in size).
4. Bring a pot or pan, which a large bamboo steamer fits into, with 4 cm (1 ½-inches) of water to a boil. Place the steamer on top. Place 6 of the buns in the steamer, cover and let steam for 10 minutes without peaking. Remove the buns to a baking tray to cool and repeat with the remaining 6 buns. The buns should be used within 2 hours of steaming.
5. For the crab salad, gently shred the crabmeat Stir in the remaining ingredients and season to taste. Chill until ready to assemble.
6. To assemble, slice open the bun on the top Spoon in a little crab salad and arrange radish and cucumber slices. Serve within an hour of assembling.

Chinese Style Scrambled Eggs with Tomato

This comforting dish of scrambled eggs features the natural sweetness of bright red tomatoes and is an easy to make side dish for any dinner table!

Ingredients

• 4 eggs, beaten
• 1 medium tomato, cut into pieces
• 2 spring onion
• 1 tsp ginger, sliced
• 2 stalks coriander, roughly chopped
• 2 tsp chili sauce (Substitute with Sriracha sauce)
• 1 Tbsp vegetable oil
• 2 tsp salt

Chef’s Tip
Substitute tomatoes with yellow onions

Method
Stir-fry spring onion and ginger.
In a hot pan, add 1 Tbsp vegetable oil, spring onion and sliced ginger. Fry for 15 seconds.

Stir fry tomatoes and egg.
Add tomato and stir fry for 1 min or until slightly soft.
Add 4 beaten eggs and 2 tsp of salt. Stir fry until eggs are cooked.

Chef’s Tip
This dish is best eaten as a side dish with steamed white rice.

Mango Salad

A quick and easy Mango Salad that has just the right balance of sweet and spicy flavors.

Ingredients

• 2 Thai green mangoes, shredded
• ½ Tbsp dried shrimp, soaked and drained
• 8 cherry tomatoes, quartered
• 2 cloves garlic
• 2 limes, juiced
• 2 chili padi, halved
• 4 Tbsp fish sauce
• 2 Tbsp palm sugar
• 4 Tbsp crushed peanuts

Method
Prepare the sauce:

• In a mortar and pestle, pound garlic and ½ Tbsp dried shrimps into a paste.
• Add 4 Tbsp fish sauce, 2 Tbsp palm sugar, lime juice and chili padi into the paste. Mash slowly with the pestle.

Chef's Tip
Adjust the amount of sugar and fish sauce to how sweet or salty you want the dish to be.
For a spicier kick, add more chili padi and cut them into smaller pieces.

Mix the salad
Add the shredded mango into a bowl and mix with the sauce, tossing gently.
Add cherry tomatoes.

Plate the salad
Garnish with crushed peanuts and serve.

Veggie Fried

Get this quick and easy Veggie Fried recipe.

INGREDIENTS:

• ½ Green Cabbage
• 1 Carrot, thinly chopped
• 6 Asparagus, thinly sliced
• ½ head Broccoli, chopped into small florets
• 3 cloves Garlic, finely chopped
• 6 Shallots, finely chopped
• 2 Dried Chillies, cut into ½ inch chunks
• 1 teaspoon Mustard Seeds
• 6 - 10 Curry Leaves
• 1 teaspoon Turmeric Powder
• 100 millilitres Water
• ½ teaspoon Salt
• ½ teaspoon Sugar

METHOD:

1. Slice the green cabbage into quarters and remove its core. Shred finely with a mandolin.
2. Blanch broccoli in salted boiling water, then shock in ice water. Drain and set aside.
3. In a wok, heat up some oil over medium heat and sauté mustard seeds until toasted and fragrant. Add garlic, shallots, dried Chilli, curry leaves, asparagus and carrots, and continue to sauté until lightly browned.
4. Add shredded cabbage into the wok and toss to ensure ingredients are well combined. Add broccoli and turmeric powder, and continue to toss.
5. Finally, add in 100ml water, and season with salt and sugar.
6. Sauté a little longer to combine the rest of the ingredients in and even out coloring from the turmeric powder.

Farro Cakes

Get this quick and easy cake recipe.

INGREDIENTS:

• 1 cup of cooked Farro
• 1 tablespoon of chopped Parsley
• ¼ cup of chopped Arugula
• 1 teaspoon of chopped Thyme
• 4 Green onion (white only), finely chopped
• 1 glove of Garlic, grated
• 1 tablespoon of Flour
• 1 tablespoon of Bread crumbs
• 2 tablespoons of Parmesan cheese, freshly grated
• 2 Eggs, lightly beaten
• 1 teaspoon of Kosher salt
• ¼ teaspoon of Black pepper
• 3 tablespoons of unsalted Butter
• Extra virgin Olive oil
• 4 Eggs
• 1 cup of Arugula
• 1 teaspoon of Lemon juice
• Sea salt

METHOD:

1. In a large bowl add all ingredients and mix well. Heat a cast iron heat 1 tablespoon of butter and ½ teaspoon of olive oil. Fill a ¼ measuring cup with farro mixture. Add to hot cast iron pan and gently flatten with the back end of the measuring cup. Cook well until the farro crusts and becomes a dark brown, then flip. Meanwhile in a nonstick skillet 2tablespoon of oil to pan, crack eggs and cook until white is cooked and yolk is still runny (sunny side up).
2. In a small bowl add arugula and toss with 1 tablespoon of extra virgin oil and lemon juice.
3. Place farro cake on plate, cover with fried egg top with arugula salad. Freshly grate parmesan on top of arugula and finish sea salt.

Lamb Meatball Salad

A perfect appetizer to start recipe.

INGREDIENTS:

• 2 tablespoons olive oil + extra
• 1 red capsicum, finely diced
• 1 onion, finely chopped
• 1 teaspoon smoked paprika
• 1x 410 grams can of Ardmona whole peeled tomatoes
• 500 grams lamb mince
• 1 cup of fresh full fat ricotta, strained if needed
• 1 small handful of fresh breadcrumbs
• 2 cloves of garlic, minced + 2 extra for the sauce also minced
• 1 teaspoon dried oregano
• A handful of grated parmesan + extra for garnish
• Salt and pepper
• 4 handfuls of rocket
• 1 teaspoon fresh lemon juice
• 1 small handful of parsley finely chopped
• 4 sliced of sourdough, very thinly sliced

METHOD:

1. For the sauce heat oil in a sauté pan over a medium heat and add the capsicum and onion. Season with salt and pepper and cook for 5 to 8 minutes until soft. Now add the 2 minced cloves of garlic, the paprika and then the tomatoes, filling the emptied can half way up with water and adding it. Bring to the boil and then turn the heat down to low, and gently simmer for 15 minutes.
2. For the meatballs mix the meat with ricotta, breadcrumbs, remaining garlic, oregano, Parmesan and salt and pepper. Combine well and roll walnut sized balls. Repeat the process. Carefully place them into the sauce, cook for 15-20 minutes with the lid on, turning everything 3-4 minutes.
3. Wipe the pan clean and brush a little oil on each piece of bread. Over a medium heat toast each piece of bread until crunchy and golden.
4. Mix the rocket with a drizzle of olive oil and lemon juice. Place a generous mound on each plate with the toasted sourdough. Add the meatball and sprinkle with extra Parmesan and parsley.

Baked Breakfast With Salmon in Filo Pastry

Get this quick and easy dessert recipe.

INGREDIENTS:

• Baked Egg With Salmon
• 220 grams Salmon (30 g x 12 pieces)
• 8 Eggs
• 5 grams Salt
• 3 grams Black pepper, powdered
• 50 grams Filo pastry (15cm x 15 cm)
• 50 grams Butter
• 120 grams Arugula
• 40 millilitres Japanese soyu
• 80 millilitres Palm oil
• Eggplant With Black Caviar
• 120 grams Eggplant, cut into 1 cm cubes
• 200 millilitres Palm oil
• 8 grams Shallot, sliced
• 3 grams Garlic, finely chopped
• 8 grams Brown sugar
• 8 grams Sherry vinegar
• 40 grams Black caviar
• 5 grams Salt

METHOD

TO PREPARE BAKED EGG WITH SALMON IN FILO PASTRY:

1. Spread one sheet of filo pastry out on a clean work surface.
2. Butter both sides of this first sheet, then lay on a second sheet of pastry.
3. Butter the second sheet of filo pastry before laying on a third sheet; butter this one, too.
4. Repeat until you have four sets of triple-layered and buttered filo pastry.

SEASON THE SALMON WITH SALT AND PEPPER:

1. Prepare four circular ring moulds, each about 10 to 11 cm in diameter.
2. Arrange buttered filo pastries into the moulds, one three-layered piece per mould.
3. Place sliced salmon atop filo pastry, allowing for three pieces per mould.
4. Crack eggs onto salmon, allowing for one egg per mould.
5. Place into preheated oven to bake at 160°C for 10 minutes.
6. Place arugula salad in mixing bowl and toss with soyu and palm oil.
7. Season with salt and pepper.

TO MAKE EGGPLANT CAVIAR:

1. In palm oil, deep-fry the eggplant until golden brown, then drain.
2. Sauté the shallots and garlic until just coloured, then stir in brown sugar and allow to caramelise.
3. Deglaze with sherry vinegar and simmer for 2 minutes, before gently mixing in the eggplant.

TO ASSEMBLE:

1. Remove baked egg and salmon pastries from their moulds and plate with arugula salad.
2. Scoop eggplant over egg and follow with black caviar.

Roasted Beet Salad

Get this quick and easy salad recipe.

INGREDIENTS:

• 8 Red Beets (about 2 pounds), scrubbed
• 1 tablespoon Extra-Virgin Olive Oil
• 1 tablespoon fresh Orange juice
• Kosher Salt and freshly Ground Black Pepper

DRESSING:

• 1 small shallot, chopped
• 2 tablespoons fresh Orange juice
• 1 teaspoon Honey
• 1 teaspoon Dijon Mustard
• Juice of 1 Lemon
• Kosher Salt and freshly Ground Black Pepper
• ¼ cup Extra-Virgin Olive Oil
• 1 tablespoon roasted Hazelnut Oil

SALAD:

• 4 cups Baby Kale
• 1 Avocado, sliced
• 2 Tangerines, segmented
• ½ cup crumbled Goat Cheese
• ¼ cup Hazelnuts, toasted and chopped

METHOD:

1. For the beets: Preheat the oven to 400 degrees F.
2. Toss together the beets, oil, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish. Roast until the beets are easily pierced with a fork, 45 minutes to 1 hour. Let cool. Once cool, the skin should easily peel off. Cut the beets in quarters and set aside.
3. For the dressing: Combine the shallots, orange juice, honey, mustard, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Mix well. Slowly add the Olive oil and hazelnut oil, while whisking. Set aside.
4. For the salad: On a large platter, assemble the salad. Dress the kale with 2 tablespoons of the dressing and add to the platter. Separately dress the beets with 2 tablespoons of the dressing; the beets will stain the other ingredients so keep them separate until ready to toss. Add the beets to the platter on top of the dressed kale. Top the beets with the avocado slices, tangerine segments, goat cheese crumbles and hazelnuts. Drizzle the platter with the remaining dressing and gently toss.

Eating Vegetarian on a Budget

When I first went vegetarian many years ago, I was surprised to discover my grocery bill actually went up, not down as expected. Eventually, as I learned how to adjust my shopping habits, my food costs lowered to the point I was spending less than I did when I ate meat.

While it’s true you can spend more money on fresh, nutritious foods, I proved that it doesn’t have to be that way. Preparing delicious, healthy meals on a limited budget can be challenging, but it certainly does not mean that you have to lower your standards for ingredients.

Learn from my mistakes with these simple tips below. Prepare tasty vegetarian meals for your family on a regular basis and save money on your grocery bills.

Important Benefits of Cooking Home Food

Dining activities seem trivial that can be done anywhere. Even some people still think if the meal did not necessarily have to Back to Kitchen at home, even more impressed when eating in the mall or prestigious restaurant.
Occasionally eating out for a variety of menu and quality time activities with the family of course there is nothing wrong, but what if this is a habit that turned out to give bad effects, especially about the health of the body and digestive system?
In addition we do not know very well the process of processing and food ingredients used, various aspects cause we are encouraged to inculcate habits Back to Kitchen that we make ourselves.

Baby Spinach Salad

Whip up this quick and healthy salad recipe.

INGREDIENTS:

• 500 grams Baby Spinach
• 10 Cherry Tomatoes
• 1 Japanese Cucumber
• 1 Yellow Onion
• 3 tablespoons Japanese Soy Sauce, Yamasa brand
• 3 tablespoons Grain Vinegar, Mizkan brand
• NeuVida Omega 9 Cooking Oil
• Sea Salt
• Black Pepper

METHOD:

1. Wash baby spinach then dry. Slice cherry tomatoes in half.
2. Slice cucumber in half, lengthwise, then slice diagonally.
3. Grate onion using a microplane into a mixing bowl.
4. Add NeuVida Omega 9 Cooking Oil, vinegar, soy sauce, salt and pepper to mixing bowl and whisk to combine. Taste and adjust for seasoning.
5. Add tomato, cucumber and baby spinach along with dressing and toss to combine.
6. Serve in a salad bowl.

Chopped Salad with Roasted Vegetables

Enjoy this quick and easy vegetable recipe.

INGREDIENTS:

• 227 grams fresh Asparagus, trimmed
• 3 medium Carrots, peeled
• 1 medium Red Onion, sliced ½ inch thick
• Nonstick Olive Oil cooking spray
• Kosher Salt and freshly Ground Black Pepper
• 2 Romaine Hearts, finely chopped
• ½ head Iceberg Lettuce, finely chopped
• One 15-ounce can Garbanzo beans, rinsed and drained
• 227 grams shredded Mozzarella (about 1 cup)
• 170 grams Italian Salami, chopped
• 142 grams Cherry Tomatoes, chopped
• ½ cup Extra-Virgin Olive Oil
• ¼ cup Red Wine Vinegar

METHOD:

1. Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
2. Put the asparagus on 1 baking sheet in a single layer and the carrots and onions on the other in a single layer. Spray the vegetables generously with cooking spray and sprinkle with a few pinches of salt. Cook, stirring about halfway through, until tender and slightly caramelized, 15 minutes for the asparagus and 40 minutes for the carrots and onions. Set aside to cool.
3. Meanwhile, combine the romaine, iceberg lettuce, garbanzo beans, mozzarella, salami and tomatoes in a large bowl.
4. In a small bowl, whisk together the oil, vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper until well blended. Set aside.
5. When cool enough to handle, chop the roasted vegetables into 1/4 inch to 1/2 inch pieces and add to the salad. Add the dressing and toss thoroughly. Add salt and pepper to taste, if necessary.

Fennel and Salami Panzanella Salad

A healthy salad recipe..

INGREDIENTS:

• ½ loaf of one-day old sourdough bread, crust removed and bread torn into walnut-size pieces
• 1 fennel bulb, finely sliced
• 1 endive, leaves picked
• 1 bunch of baby beetroot, thinly sliced
• 1 small handful of parsley leaves
• 60 millilitres extra virgin olive oil
• 1 burrata
• 1 tablespoon white wine vinegar
• 3 tablespoons capers, drained and dried
• 1 good quality thin salami (like a saucisson or cacciatore)

METHOD:

1. Preheat the oven to 170C.
2. Drizzle 20ml of oil over the bread and toast in the oven until crunchy. Cool slightly.
3. Heat a splash of oil into a pan over a high heat. Add the caper and fry until crispy. Drain on paper towels.
4. Arrange the fennel, endive, beetroot, parsley and torn burrata into a serving bowl. Add the salami pieces and sprinkle over the capers. Whisk the vinegar and remaining oil together and drizzle over salad just before serving.

Plum Caprese Salad

Get this quick and easy salad recipe.

INGREDIENTS:

• 1 tablespoon Champagne Vinegar
• 1 teaspoon White Balsamic Vinegar
• Kosher Salt and freshly Ground Black Pepper
• 3 tablespoons Olive Oil
• 1+½ pounds Heirloom Tomatoes, various colors, cut into wedges
• 3 ripe Plums, cut into wedges
• 227 grams Burrata Cheese
• ¼ cup fresh Basil leaves, thinly sliced
• 10 fresh Mint leaves, thinly sliced
• Sea Salt flakes, for garnishing

METHOD:

1. Whisk together the champagne vinegar, white balsamic vinegar and a pinch of kosher salt. Stream the Olive oil into the vinegar mixture, whisking; set aside.
2. Arrange the tomatoes and plums on a serving platter, alternating the tomatoes and plums. Tear the buratta over the top. Sprinkle the basil and mint over the salad and then drizzle with the vinaigrette. Finish with a pinch of sea salt and some pepper; serve.

Grilled Swordfish Grape Endive Salad

Grilled fish recipe.

INGREDIENTS:

• 2 tbs. capers
• 2 x 150 grams pieces of swordfish
• 1 endive (witlof), leaves picked
• 2 large handfuls of black grapes, halved
• 1 grapefruit, segmented and juice reserved
• 1 teaspoon Dijon mustard
• ½ clove garlic
• 2½ tablespoons extra virgin olive oil
• Pinch of cayenne

METHOD:

1. Heat ½ tablespoon of oil in a small pan over a medium to high heat. Add capers, being careful, as they will spit and toss in the oil for 30 seconds or until they are crisp. Remove and drain on paper towel.
2. After segmenting the grapefruit place in a large bowl with the endive leaves and grapes.
3. For the dressing, squeeze the juice out of the remaining grapefruit pith and whisk with the mustard, garlic, a pinch of cayenne and the remaining oil.
4. Heat a bbq or a grill pan over high heat. Bring the swordfish out of the fridge 10 minutes before cooking. Drizzle with a little olive oil and season with salt and pinch of cayenne pepper. Sear the fish for 1-2 minutes on each side (depending on thickness) and then remove.
5. Dress the salad with the dressing, place the swordfish beside the salad and sprinkle on the capers.

Grilled Calamari Salad

Try this quick and easy grilled calamari salad recipe.

INGREDIENTS:

• 300 grams / 10 oz Squid (Sotong) tubes, cleaned
• 2 tablespoons / 1 fl oz Olive oil
• 2 unripe Mangoes, peeled and cut into thin strips
• 2 ripe Mangoes, peeled, seeded and cut into thin strips
• 8 Shallots (Red onion), peeled and thinly sliced
• 2 Tomatoes, seeded and thinly sliced
• 2 Kaffir lime leaves (Makrut, daun limau Purut), shredded
• 1 Lemongrass (Serai), thinly sliced
• 2 teaspoons Fish sauce
• 6 tablespoons / 3 fl oz grated Palm sugar (Gula melaka), to taste
• 2 Limes (Limau nipis), squeezed for juice
• Handful Mint leaves (Daun pudina), shredded
• Ground White pepper - to taste
• Garnish Ingredient - to be roughly pounded
• 225 grams / &frac712; oz / &frac112; cups dried Shrimps (Hebi, Udang Kering), rinsed clean, soaked in water to soften and drained
• 5 Bird's eye chilli (Cili Padi), sliced
• 2 Tomatoes, diced

METHOD:

1. Carefully slice open a squid tube so it can lie flat and cut a lattice pattern on the softer, internal surface or slice squid tubes into thin circles. Repeat the same for other squids.
2. Season the squids with white pepper and sugar to taste, then leave to marinate for 20 minutes.
3. Place garlic in a mortar and pestle and pound to a form a rough paste.
4. Add diced fresh tomatoes and dried shrimps and pound till well combined.
5. Remove paste and place in a large mixing bowl, add in palm sugar, fish sauce, chillies, lemongrass, kaffir lime, shallots, unripe and ripe mangoes, and sliced tomatoes.
6. Heat a pan over high heat. Add olive oil to the squid (not the pan) and fry till just cooked.
7. Place cooked squid into mixing bowl with salad ingredients.
8. Add in lime juice and mint leaves, and toss with the dressing till all ingredients are evenly mixed.
9. Divide into individual serving portions. Serve immediately.

Wedge Salad

Dig into this quick and easy vegetable recipe.

INGREDIENTS SALAD:

• 4 slices Applewood-Smoked Bacon
• 1 large head iceberg Lettuce, cored and sliced into 6 equal wedges
• 2 medium Tomatoes, diced
• 2 small Red Onions, thinly sliced
• 3 tablespoons finely chopped Chives

RANCH DRESSING:

• 1½ cups Buttermilk
• ⅓ cup Sour Cream
• 2 tablespoons chopped Chives
• 2 tablespoons Mayonnaise
• 2 tablespoons chopped fresh Parsley
• 1 teaspoon Lemon juice
• ¾ teaspoon Kosher Salt
• ½ teaspoon Celery seed
• ½ teaspoon Onion powder
• ¼ teaspoon Garlic powder
• 2 cloves Garlic, finely minced
• 2 Scallions, finely chopped

METHOD FOR THE SALAD:

1. Preheat the oven to 400 degrees F.
2. Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
3. For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).

ASSEMBLY:

1. Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
2. Any leftover dressing can be refrigerated for up to 1 week.

Papaya Salad

Savor this quick and easy Vietnamese inspired recipe.

INGREDIENTS:

• 1 Green mango, peeled and de-seeded
• 1 small Green papaya, peeled and de-seeded
• 1 cup diagonally sliced young Bamboo shoots
• 1 fresh Red chilli, thinly sliced
• 3 tablespoons Mint leaves, chopped
• 3-4 rau ram (Vietnamese coriander), chopped

DRESSING:

• 3 tablespoons Rice vinegar
• 1½ tablespoons Lime juice
• 1½ tablespoons Fish sauce
• 1 teaspoon Sweet chilli paste
• 1 tablespoon packed Brown sugar

GARNISH:

• ½ cup roasted Peanuts, coarsely chopped
• Mint sprigs
• 1 Tomato, thinly sliced
• 6-8 cooked Shrimp

METHOD:

1. Shred the green mango and papaya in a food processor.
2. In a medium bowl, combine the shredded mango, papaya, bamboo shoots, red chilli, mint leaves and Vietnamese coriander.
3. To make the dressing, whisk dressing ingredients in a small bowl. Pour dressing over salad mixture; toss to coat evenly.
4. Garnish with peanuts, mint springs, tomato and cooked shrimp.

Cold Noodle Salad

Get this quick and easy Thai-inspired recipe.

INGREDIENTS

NOODLES:

• 1 Chicken leg or thigh
• ½ teaspoon Salt
• ½ teaspoon Black pepper
• 1 medium Carrot
• 1 small Cucumber
• 5 Red radishes
• 250 grams fresh Egg noodles

DRESSING:

• 2 cloves Garlic, chopped
• 2 small Shallots, chopped
• 4 tablespoons Lime juice
• 3 tablespoons Condensed milk
• 3 tablespoons Peanut butter
• GARNISH:
• ½ cup Cilantro sprigs, chopped
• ½ cup Green onion, thinly sliced
• ½ cup roasted Peanuts, coarsely chopped

METHOD:

1. Season the chicken leg or thigh with salt and pepper for a simple marinade. Place the chicken on a plate and steam in the cubie oven for 12 minutes. Remove from the oven and let cool Separate the meat from the bones; discard the skin and bones. Set the meat aside to cool, you can put it in the fridge as it should be chilled Once chilled, you should slice the meat thinly.
2. Shred the carrot and cucumber with a food processor. Next, thinly slice the radish and set aside.
3. Bring a pot of water to boil over high heat and cook the fresh egg noodles. Once cooked, drain the water and set aside.
4. In a bowl, combine all the dressing ingredients. Using a hand blender, blend until all ingredients combine and reach a smooth consistency.
5. To assemble the salad, place the chicken, noodles, carrot, radishes and cucumber in a large salad bowl. Add the dressing to the salad and toss to evenly coat. Garnish with cilantro, green onion and peanuts.

Chicken Seed and Coriander Salad

A quick and easy chicken salad dish recipe.

INGREDIENTS:

• 30 millilitres fresh lime juice
• ½ cup coriander, lightly packed
• 1 teaspoon grated ginger
• 40 millilitres peanut oil (or vegetable)
• 3 drops of sesame oil
• 1 heaped tsp. brown sugar
• Salt and pepper
• 4 chicken thighs, skin on
• 1 head of baby cos lettuce
• 1 handful of pinenuts, toasted
• 1 handful pepitas
• 2 tablespoons fried shallots
• 1 avocado, diced
• 2 tablespoons black sesame seeds
• 1 green chilli, finely sliced
• GREEN BEANS:
• Chives, to garnish

METHOD:

1. To make the dressing, place lime juice, coriander, ginger, oils and brown sugar in a small blender. And blend until smooth and fragrant.
2. Heat a barbecue or griddle to a high heat. Drizzle oil all over chicken thighs then season with salt and pepper. Cook chicken skin-side down for 2-3 minutes or until lightly charred and crispy. Turn the heat down to medium and turn chicken. Cook for a further 3-4 minutes. Remove the chicken and rest for 5 minutes and roughly chop.
3. Arrange the washed baby cos on each plate. In a large bowl, gently toss the chicken, avocado, chives, pine nuts, sesame seeds, pepitas, shallots and the dressing. Arrange the chicken mixture on top of the cos leaves with a touch more dressing.

Ramen with Shrimp

Get this quick and easy seafood ramen recipe.

INGREDIENTS:

• 2 cups of Chicken broth
• 4 tablespoons of Mirin
• 2 tablespoons of soy sauce
• Juice of half a Lime
• 1 teaspoon of Fish sauce
• 2 teaspoons Dark sesame oil
• ½ teaspoon of Chilli garlic sauce
• 2 package Ramen noodle
• ½ cup Shiitake mushrooms, stem removed and sliced
• 10 large raw Shrimp, peeled and deveined
• 2 small Shallot, thinly sliced
• ¼ cup Scallion, thinly sliced
• Fresh Cilantro
• Parchment paper

METHOD:

1. Preheat oven to 400°F.
2. In small bowl, combine broth, mirin, soy sauce, lime juice, chilli garlic, fish sauce and sesame oil.
3. On a sheet pan, place a sheet of foil down for each pouch. Over the foil, lay a piece of 11" x 15" piece of parchment. Break ramen noodles and lay evenly on parchment. Add the rest of the ingredients on noodles. Slightly lift sides of foil to create a bowl like shape. Pour in liquid all over noodles. Bring top of parchment paper together and fold. Fold each side of parchment paper, making sure not to leak any liquid. Bake for 15 to 20 minutes.
4. To serve place pouch on a serving plate and open parchment or pour contents into a bowl Garnish with cilantro and serve.

Grilled Shrimp Salad

Dig into this quick and easy salad recipe.

INGREDIENTS

GRILLED SHRIMP:

• 1 Lemon, juiced
• 1 teaspoon Garlic powder
• Sea salt and freshly Ground Black Pepper
• 227 grams medium Shrimp, peeled and deveined (tails left on)

VINAIGRETTE:

• 1 Lemon, juiced
• 1 clove Garlic, minced or grated
• Kosher Salt and freshly Ground Black Pepper
• ¼ cup Extra-Virgin Olive Oil
• SALAD:
• 1 head Butter or Bibb Lettuce
• 1 Avocado, diced
• 1 ripe Tomato, diced
• ¼ cup pitted Black Olives
• 57 grams Goat cheese, crumbled

METHOD:

1. For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers.
2. Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.
3. For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the Olive oil while whisking. Taste and adjust the seasoning as needed.
4. For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.

Tomato Sambal

Savour this quick and easy tomato sambal recipe.

INGREDIENTS:

• 30 grams Belacan [Shrimp Paste]
• 5 pieces Red Chilli
• 5 pieces Cili Padi [Bird's Eye Chilli]
• 150 grams Onion
• 150 grams Tomatoes
• 4 tablespoons Kalamansi juice (from 6 – 7 lime)
• 1 teaspoon Vinegar
• 1 teaspoon Sugar

METHOD:

1. Roast belacan with some oil in the wok.
2. Add onion, Chilli, tomato & continue to fry for a few minutes.
3. Blend all fried ingredients in the food processor.
4. Season it with lime juice, vinegar, sugar & salt if necessary.

Avocado Citrus Salad

Try this quick and easy Salad recipe.

INGREDIENTS

DRESSING:

• ½ Lemon, zest and juice
• ¼ Orange, juice
• ¼ cup Parsley Leaves
• ¼ cup Basil Leaves
• ¼ tablespoon Dijon Mustard
• 1-2 tablespoon Honey
• 60 millilitres Olive Oil
• 2 Shallots, finely chopped
• ¼ teaspoon Salt
• ¼ teaspoon Pepper

SALAD:

• 2 ripe Avocados, pitted and sliced thinly
• 2 Grapefruits, segmented
• 5 cups Rocket Leaves
• 1 Fennel bulb, thinly sliced
• 200 grams Norwegian Smoked Salmon

METHOD:

1. Make the dressing in a blender by blending the lemon juice and zest, orange juice, parsley leaves, basil leaves, Dijon mustard, honey, olive oil, salt and pepper. Alternatively, you can choose to finely chop the herbs and whisk together in a bowl.
2. When blended, pour the dressing into a bowl, stir the chopped shallots in and season with salt and pepper.
3. In a mixing bowl, toss together the rocket leaves, sliced fennel, half grapefruit, half Norwegian Smoked Salmon and half of the avocado with enough dressing to coat.
4. To serve, top with the remaining avocados, grapefruits and Norwegian Smoked Salmon.
5. Drizzle with the remaining dressing and serve.

Spiced Cauliflower and Avocado Tacos

Serve up this simple and healthy vegetarian taco recipe.

INGREDIENTS:

• 4-6 corn soft tacos, or chia seed tortillas
• ½ head cauliflower, cut into florets
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1-2 tablespoon extra virgin olive oil
• Natural yoghurt
• Tabasco

SALSA:

• 1 avocado
• 2 ripe tomatoes
• 1 red fresh chilli, sliced finely
• Squeeze lime
• 1 tablespoon olive oil
• Salt and pepper
• ¼ cup fresh coriander leaves, chopped finely
• ¼ cup pistachios nuts

METHOD:

1. Preheat oven to 180C.
2. Place the tortillas wrapped in foil, in the oven at 180C for 5 minutes.
3. In a baking tray combine cauliflower, smoked paprika, cumin and olive oil, toss well making sure cauliflower is well coated, bake in the oven for 25-30min tossing regularly until cauliflower is crispy.
4. For the avocado salsa, mix all ingredients into a bowl, set aside. Assemble the tacos by filling a tortilla with a dollop of yogurt mixed with a little tabasco sauce, spiced cauliflower and a spoonful of salsa.

Vietnamese Grilled Chicken Salad

Savor this quick and easy Vietnamese-inspired recipe.

INGREDIENTS:

GRILLED CHICKEN:

• 2 tablespoons Glutinous rice
• 400 grams Chicken, minced
• 140 grams Chicken fat
• ½ tablespoon Chilli powder
• 1 tablespoon Garlic, minced
• 1 tablespoon Sugar
• 1 tablespoon Tapioca flour
• ½ tablespoon Paprika powder
• Salt, to taste
• 1 bowl of Ice
• 3 tablespoons Cooking oil

SALAD:

• 180 grams Vermicelli or Vietnamese rice noodle
• 1 Japanese cucumber, shredded
• 1 Carrot, finely shredded
• ½ Lettuce or baby romaine
• ¼ Purple cabbage, shredded
• 1 Purple onion, chopped
• 1 Tomato, sliced
• 2–3 Coriander sprigs, for garnish
• ⅓ cup ground Nuts, for garnish
• 2–3 Basil sprigs, for garnish
• Mint leaves, for garnish

DRESSING:

• 2 tablespoons Sugar
• ½ cup Water
• 3 tablespoons Lime juice
• &frac212; tablespoons Fish sauce
• 1 Garlic clove, minced
• 2 Bird’s eye chilli, sliced

METHOD:

1. In a pan over low heat, toast the glutinous rice until medium brown, then set aside to cool. Once it cools completely, blend into a powder then put aside.
2. Then, blend the chicken, chicken fat, chilli powder, garlic, sugar, tapioca flour, paprika, salt and ice together. Add in the blended glutinous rice powder then blend again to combine. Transfer the blended mixture into a bowl and rest in the fridge for a couple of hours to set the meat.
3. To make the satay, mold the meat mixture onto a skewer. Using your hands, shape the meat into a long cylinder shape. Repeat the same steps until all mixture is used up.
4. Using the same pan as before, heat up some cooking oil and sear until the meat becomes firm.
5. Transfer the satay sticks to a baking tray, leaving some space in between to prevent the satays from sticking together once cooked Grill in the microwave for 8 minutes using the function “Crispy Grill”. You can also BBQ or pan fry the satay sticks until cooked.
6. In a pot of boiling water, cook the vermicelli for 2 to 3 minutes until cooked. Drain then set aside.
7. Next, shred the cucumber, carrot, lettuce and purple cabbage separately. Chop the purple onion and slice the tomato. Set aside.
8. To make the salad dressing, in a bowl, stir sugar, water and lime juice together until they dissolve. Add fish sauce, garlic and sliced bird’s eye chillies and mix well. Set aside.
9. To assemble the salad, spoon some vermicelli onto the center of a plate and arrange cucumber, carrot, coriander, lettuce, purple cabbage, tomato, onion and satay on the side. Garnish with ground nuts, basil and mint leaves.
10. Drizzle salad dressing over the salad and serve!

Kachumba

In need of a quick appetizer? Try out this quick and easy Indian vegetarian tomato salad recipe, bound to be a crowd pleaser!

INGREDIENTS:

• 2 large Roma tomatoes, deseeded and diced
• 1 cucumber, deseeded and diced
• 1 large red onion, diced
• ½ tsp chat masala
• 1 lime, juiced
• Pinch of salt

METHOD:

• Toss in gredients together.
• In a large bowl, toss tomatoes, cucumber, finely dice onion, lime juice and chat masala until well mixed.
• Season to taste with a pinch of salt.
• Transfer kachumba into serving dish and serve cool or at room temperature.

Brown Butter Green Beans with Hazelnuts

Dig into this quick and easy vegetarian recipe.

INGREDIENTS:

• 907 grams Green Beans, trimmed
• 1 tablespoon Kosher Salt
• ¾ cup Hazelnuts, coarsely chopped
• 3 tablespoons Unsalted Butter
• 1 large shallot, chopped
• 1 teaspoon Sherry vinegar
• ¼ teaspoon freshly cracked Black Pepper
• 1 teaspoon flaky Sea Salt
• 1 teaspoon Hazelnut oil

METHOD:

1. Fill a saucepan with water and bring to a boil. Add the green beans and kosher salt and blanch until crisp-tender, 2 to 3 minutes. Drain the beans in a colander, shaking off excess water. Set aside.
2. In a large nonstick skillet set over medium-high heat, add the hazelnuts and toast until fragrant, 3 to 5 minutes. Remove to a plate. In the same skillet, add the butter and cook until brown, about 1 minute. Add the shallots and saute until softened, about 3 minutes. Add the blanched green beans and cook, tossing, for 1 minute. Add the sherry vinegar and toasted nuts. Gently stir the beans and sprinkle with pepper.
3. Transfer the green beans to a serving plate and finish with the flaky sea salt and a drizzle of hazelnut oil.