Another great salad for a BBQ or get together lunch. Easy on the back pocket with ingredients and the dressing is lovely and light with that bite of the pepper and the flavours of the Cajun spice start to rub off into the rest of the ingredients. I have added a recipe for Cajun spice at the bottom of this recipe, it’s so easy to make and you can toss it over everything. As well as crusting your fish, chicken, or beef sticks in it, try adding a couple of spoons of the Cajun spice into your next lot of burger mince, or stirred through yoghurt and lemon juice for a zingy potato salad. A great healthy snack idea is to add a good dessert spoon of the spice into your next hummus or bowl of thickened yoghurt and grated cucumber for something a little different.
Cajun chicken and black bean salad with creole, buttermilk and black pepper dressing
Serves 6
2 chicken breasts
4 tsp Cajun spice
2 tbsp olive oil
Preheat oven to 200c
Pound out the chicken and brush with the olive oil. Roll in the Cajun spice and bake in the oven for 20 minutes until done, or pan fry over moderate heat until golden brown and chicken is cooked. Slice into strips and set aside.
Black bean salad
250g black beans, rinsed and soaked over night
2 tbsp olive oil
1 onion, finely diced
1 green capsicum, finely diced
1 stalk of celery, diced
1 jalapeno pepper (optional)
1 clove of garlic, minced
2 firm tomatoes, deseeded and diced
½ tsp ground chilli
1 tsp ground cumin
½ cup chopped coriander
Cook the black beans until softened, drain and set aside. In a medium sized fry pan add the olive oil and heat over a moderate flame.
Add in the onion, capsicum, celery, jalapeno pepper and the garlic and fry until softened.
Toss the onion and celery mixture with the drained beans and toss through the tomatoes, spices and chopped coriander. Dress with ½ cup of pepper dressing and adjust the seasoning. Add in the chicken and stir again. Serve garnished with a squeeze of lime.
Dressing
Makes 1 cup
½ cup mayonnaise
¼ cup sour cream
1 tbsp mustard
3 tbsp buttermilk
1 tsp horseradish
½ tsp salt
½ tsp freshly cracked pepper
Whisk all the ingredients together and store in the fridge.
Cajun Spice Blend
Makes about 42g of Cajun Spice Blend. The Cajun Spice Blend
may be stored in a tightly sealed jar in a cool, dark place for
several months.
1 tbsp coriander seed
1 tbsp onion flakes
1 tsp dried garlic
1 tsp mustard seed
½ tsp whole white pepper-corns
2 tbsp paprika
1 tbsp dried parsley flakes
½ tbsp dried thyme
½ tsp celery salt
½ tsp chilli powder
½ tsp ground sage
¼ tsp cayenne pepper
Using a spice grinder or mortar and pestle.
Add coriander, onion, garlic, mustard seed and peppercorns.
Process at HI speed until seeds are finely ground, about 30 seconds. Add remaining ingredients and process at HI speed to blend well, about 30 seconds.
Noodle and Asian vegetable salads like this are so suited for our hot climate and this recipe will get you feeling cool and comfortable in no time. Its a wonderful way to incorporate a variety of vegetables into your meal and you can substitute the beef for chicken, lamb, fish or tofu and the salad can be prepared up to a day ahead without the dressing. It’s a great lunch box salad for work and you can toss the whole lot together for easy transportation. Take your chop stix along as well and make it a real occasion.
BBQ Thai chilli beef and crispy noodle salad
Serves 4
Chilli Beef marinade
600g beef fillet cut into 2-3cm thin slices
¼ cup vegetable oil
1 tbsp soy sauce
1 tbsp lemon grass, sliced finely
2 tsp minced garlic
1 dsp minced chilli
2 tsp caster sugar
1 dsp fish sauce
1/2 tsp salt
1/2 Tbsp freshly ground pepper
Salad
2 Lebanese cucumber, diced
3 spring onions, sliced diagonally
1 carrot, shredded
1 cup bean sprouts
1/3 cup fresh mint leaves
1/3 cup coriander leaves
1/3 cup Thai/Asian Basil
2 cups crispy noodles
For the dressing
4 tbsp rice vinegar
2 tbsp fish sauce
4 tbsp tamari or light soy sauce
3 tbsp lemon juice
1 tbsp sesame oil
Freshly ground black pepper to taste
1 tsp sugar (optional)
Prepare dressing: Combine all dressing ingredients in a jar or bowl; mix well. Set aside.
Combine all the marinade ingredients with the beef and allow marinating for 1 hour or overnight for better flavour. Heat a wok or grill plate until very hot, cook the beef in batches, browning on both sides until done. Toss the beef with the vegetables and the dressing, then mix in the crispy noodles. Serve with chop stix and a smile.
It’s salads like these that I could live on. Fragrant, fresh flavored and utterly deliciously healthy! You can’t go wrong and we don’t poach enough. Poaching fish or chicken is such a healthy way of cooking. It locks in the juices and through adding aromatics into the poaching liquid, you can impart so many wonderful flavours.
You could also use prawns and calamari and turn it into a real seafood salad. The noodles you can make well ahead of time and the salad undressed will keep for a couple of days in the fridge.
Poached cod and noodle salad with Asian flavours
Serves 4
Poaching the fish
300g Blue eye Travalla or Blue eye Cod fillets
½ cup brown onion, sliced
2 tsp ginger, sliced
3 cloves of garlic, crushed
1 tbsp lemon grass, crushed
4 tbsp coriander roots
3 cups fish or chicken stock just to cover the fish
For the salad
200g rice noodles soaked in hot water until softened and drained
1 cup red capsicum thinly sliced
1 long red chili, deseeded and thinly sliced
½ cup red onion, thinly sliced
1 cup cucumber, thinly shredded
½ cup bean sprouts
1 cups white cabbage, shredded
1 cup carrot, sliced in match sticks or grated
½ cup coriander leaves and stalks, chopped
½ cup picked mint
For the dressing
2 garlic cloves, minced
1 tbsp of ginger, minced
2 tbsp rice vinegar
1 tbsp fish sauce
2 tbsp tamari or light soy sauce
1 tbsp lemon juice
1 tbsp flaxseed oil
Freshly ground black pepper to taste
½ tsp sugar (optional)
Method
Place all the poaching ingredients except the fish into a fry pan and pour in enough stock to just cover the vegetables. Bring the liquid to a boil, lower the heat to a simmer and place the fish in the liquid, the liquid must cover the fish, poach the fish for 10 – 15 minutes or until a knife inserted into the fish can pull the flesh apart.
Remove the fish from the liquid and allow to cool slightly.
Drain the vegetables out of the liquid reserving the liquid and bring it back to the boil to cook the noodles.
Cook the noodles as per directed on the packet , drain and rinse in cold water, toss with a few drops of oil and set aside. The cooking liquid can be frozen and kept as a stock for a seafood soup.
For the dressing
Blend all the ingredients together in a blender or food processor and set aside.
Place all the prepared vegetables into a large salad bowl, toss through the noodles and pour over a little of the dressing, flake in the barramundi and toss over the sesame seeds. Divide the salad into individual bowls and drizzle over a little more dressing.
I love salads like this, crunchy broccolini, toasted nuts and that sharp taste of the parmesan. This makes a lovely addition to any meal and feel free to substitute the broccolini for zucchini, squash, fennel, leeks and even mushrooms. You may need to adjust the blanching times for some of these vegetables or even grill or roast the vegetables before smothering them in this lovely dressing. Verjuice for those of you who are unfamiliar with it, is a the juice of unfermented grapes and I would have to say one of the most beautiful additions to your pantries staples that you can have. Although once opened, you need to keep it in the fridge. Verjuice has a slightly acidic taste but with a subtle sweetness so unlike vinegar or lemon juice it is also compliments poaching fruits, basting chicken, turkey and hams, it is wonderful stirred through risotto or in pasta sauces. As a favorite of mine, I love it with a squeeze of fresh lime, vodka and soda or mixed into a summer cocktail. Next time you are in the supermarket, look out for it in the vinegar section and grab yourself a bottle. Have a taste on its own when you get home and you will then be able to understand how to incorporate it into your cooking.
Broccoli and green bean salad w parmesan and almonds
Serves 4-6
400g Broccoli florets
400g Green Beans
½ red capsicum finely sliced
80g parmesan cheese, shaved
¼ cup flaked almonds, toasted
For the dressing
1 clove garlic, minced
1 tblsp white wine vinegar
3 tblsp olive oil
2 tblsp verjuice
Salt and pepper
Boil broccolini and beans in salted water until aldente, approximately 4 minutes. Drain and submerge in ice water until cold. Drain again and set aside. Toss the beans and broccoli with the sliced capsicum, parmesan and the roasted almonds.
For the dressing, whisk together the minced garlic, olive oil, vinegar, verjuice and pour it Over the greens, adjust the seasoning and serve.
by Dom on December 16, 2009
Cajun chicken salad with black beans, apples and yoghurt dressing
Serve 6-8
Cajun Spice Blend
Makes about 42g of Cajun Spice. The Cajun Spice Blend may be stored in a tightly sealed jar in a cool, dark place for several months.
1 tbsp coriander seed
1 tbsp onion flakes
1 tsp dried garlic
1 tsp mustard seed
½ tsp whole white pepper-corns
2 tbsp paprika
1 tbsp dried parsley flakes
½ tbsp dried thyme
½ tsp celery salt
½ tsp chili powder
½ tsp ground sage
¼ tsp cayenne pepper
- Dry roast the coriander, white pepper and mustard seeds. Place the roasted spices into a mortar and pestle or spice grinder and grind until fine but not powder. Add in all the other spices and grind again until fine.
For the salad
2 chicken breasts, skin removed and sliced in half length ways to make 4 portions
2-3 tbsp Cajun spice
½ cup finely diced apple and ½ cup grapes halved
3 stalks celery finely diced, to make 1 ½ cups
1 cup tinned black beans, drained and rinsed
¼ cup slivered almonds toasted
3 stalks shallots, thinly sliced
2 handfuls rocket
Dressing
¼ cup real mayonnaise
½ cup natural yoghurt
1 dsp Cajun spice, extra
1 tsp brown sugar
1 tsp tahina
1 dsp lemon juice
- Place some of the Cajun spice mix into a shallow bowl and roll the chicken pieces in it to cover, Steam, bake or grill until done and set aside to cool a little. Tear the chicken into shreds and place into a large bowl.
- Place the mayonnaise, yoghurt, tahina, lemon juice, spice and sugar in a separate bowl and whisk together. Add in the apples grapes, celery, shallots and almonds. Toss through the chicken and rocket, and serve.
by Dom on September 28, 2009
Tomato, preserved lemon and split olive salad
5-6 tomatoes, firm and ripe, using some different varieties of tomatoes is great for this salad
3 radish, thinly sliced
1 Lebanese cucumber, diced
1 red onion, peeled and sliced thinly with the grain
1 whole preserved lemon, flesh removed, washed and thinly sliced
3 tbsp olive il\
200g split green olives with seeds
Juice of ½ lemon
1 ½ cups each of mint, parsley and coriander
1 tsp paprika
Salt and pepper
Mix the green olives with the olive oil, lemon juice, paprika, preserved lemon and salt and pepper and allow to marinate for at least 1 hour.
Blanch and skin and deseed the tomatoes and slice into thick slices, place the tomatoes into your serving bowl. Add the diced cucumber, spanish onion, radish and the picked herbs. When ready to serve pour over the olives and dressing and toss gently. Serve with crusty bread or along side tagines or cous cous.
by Dom on August 27, 2009
One of the great recipes from the recent Waterfront Festival held in the Gold Coast. Be sure to let me know what you think of these yummy recipes in the comments section.
Rosso Pomodoro orecchietti salad with saffron, parmesan and basil
Serves 4 – 6
500g very ripe tomatoes
a large pinch of saffron
2 cloves garlic
100g parmesan cheese
½ cup olive oil
Salt and fresh cracked pepper
500g cooked orecchietti pasta or similar short pasta
1 ½ cup fresh parsley
1 cup fresh basil
Score the base of the tomatoes and place into boiling water for 1 minute until the skin starts to peel off. Place the tomatoes into iced water and remove the skin. Deseed the tomatoes and roughly chop into a bowl.
Add the saffron and garlic and mash the tomatoes with a fork until chunky. Drizzle in the olive oil, add half the cheese and salt and pepper. Allow the mix to sit in the fridge for an hour or so. When ready to serve add in the hot cooked and drained pasta and stir through with the rest of the cheese, basil and parsley. Adjust the seasoning and the olive oil and serve.
by Dom on August 27, 2009
One of the great recipes from the recent Waterfront Festival held in the Gold Coast. Be sure to let me know what you think of these yummy recipes in the comments section.
Sicilian-Style wild grain salad ( I used a mixture of quinoa, millet, brown rice)
Quinoa(information)
- not a common grain that is used in most kitchens today
- rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.
- Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas
- new to the United States,
- quinoa has been cultivated for over 5,000 years,
- The Incas considered it a sacred food and referred to it as the “mother seed.”
- the Spanish conquerors destroyed the fields in which quinoa was grown. made it illegal for the Indians to grow quinoa, the cultivation of quinoa was all but extinguished.
- 1980s, began cultivating it in Colorado.
- complete protein
- Help for Migraine Headaches
- Cardiovascular Health relaxes blood vessels
- Prevent Heart Failure with a Whole Grains Breakfast reducing the risk of heart attack and high blood pressure
- Antioxidant Protection -guard other cells, such as red blood cells, from injury caused by free radicals.
- Excellent source of Fiber from Whole Grains and Fruit Protective against Breast Cancer
Rinsing the quinoa and then toasting it gets rid of the green, raw, and slightly bitter
taste this grain can have called sapions. It is an option to toast the quinoa after it has been rinsed, it is not necessary but gives a lovely toasted flavour to the grain.
Ingredients
10 sun-dried tomatoes, sliced
1/3 cup roasted capsicum, sliced
8 black olives chopped
2 tablespoons olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
8 cups shredded Swiss chard or wild greens
3/4 teaspoon salt
2 cups quinoa, rinsed and drained
1/2 teaspoon pepper
1/2 cup pine nuts, roasted
1/3 cup golden raisins
1/3 cup grated Parmesan cheese
Place the toasted rinsed quinoa into a saucepan and cover with water and bring to a boil. Cook the quinoa until the grain slightly swells and is soft to the bite. Drain the quinoa and set aside.
Heat the olive oil in a fry pan and sauté the onions, garlic and spinach for 2 minutes or until softened. Combine the quinoa with the spinach mixture in a bowl and add all the other ingredients, adjust the seasoning and drizzle in a little olive oil.
Remember these ingredients are optional and you can substitute your favourite salad combinations.
by Dom on August 27, 2009
One of the great recipes from the recent Waterfront Festival held in the Gold Coast. Be sure to let me know what you think of these yummy recipes in the comments section.
Caramelised pumpkin and apricots with spices, yoghurt and pistachios
Serves 4
1kg pumpkin
1 cup dried apricots
250g sugar
1 stick of cinnamon
2 cloves
1 cardamom pod
Zest of 1 lemon
½ tsp orange blossom water
3 tbsp pistachios, roasted and crushed
Natural thick yoghurt
Peel and deseed the pumpkin and cut it into long wedges about the size of two fingers. Into a large deep frying pan, add in 3 cups of water and bring to the boil, reduce the heat and add in the pumpkin apricots, spices lemon zest and orange blossom water, making sure that the water just covers the pumpkin. Simmer the pumpkin until tender and most of the water has been evaporated. Remove the pumpkin and apricots from the water leaving the spices and lemon. Add in the sugar and increase the temperature to slowly boil until the water becomes syrupy. Pour the syrup over the pumpkin and apricots and allow the pumpkin to cool in the syrup. Serve with thickened yoghurt and crushed pistachios.
by Dom on August 27, 2009
One of the great recipes from the recent Waterfront Festival held in the Gold Coast. Be sure to let me know what you think of these yummy recipes in the comments section.
Crab, avocado and basil salad
Makes approximately 1 ½ cups
200g fresh crab meat
1 carrot finely diced and blanched in boiling water and refreshed in iced water
Juice of 1 lime
2 tsp lime zest
3 shallots, finely sliced
1 tblsp white vinegar
1 tblsp mayonnaise
1 tblsp olive oil
4 tblsp fresh chopped basil
2 tblsp capers, coarsely chopped
1 avocado finely dice and tossed with ½ lemon juice to prevent browning.
Salt and pepper
Combine all ingredients together and stir. Spoon into glass dishes and serve.
Mix can also be used for canapés served into tart cases, on crostini on top of pasta or risotto.
