Posts Tagged ‘salads’

Posted on 1st December 2013

Harvest | Turnip & Kohlrabi

By MANDY SINCLAIR

home grown turnips

kohlrabi

Storage:

The longer turnips and kohlrabi are stored the more woody they become, therefore harvest as needed if possible. If this isn’t an option, rinse under cold water, wrap in damp paper towel and place in a plastic bag. Refrigerate for up to 10 days.

What to do with glut

turnip and aplle slaw recipe

Turnip and apple slaw

Place 1 medium turnip, peeled, cut into thin batons,1 granny smith apple, cored, julienned, 2 celery stalks, trimmed, washed, diced and 1 cup parsely leaves in a large bowl. Mix together 1/4 cup whole egg mayonnaise and 1 tablespoon Dijon mustard. Season. Add to turnip mixture and toss to combine.

Serves 6

  • Freeze

Peel and halve kohlrabi or turnip. Blanch in a pan of boiling water for 5 mins. Drain and refresh under cold water. Transfer to clip lock bags and freeze for up to 6 months.

  • Preserve

Pickled kohlrabi & turnips

Peel 2 kohlrabi and 1 turnip and cut into 5mm slices. Cut slices into 1cm wide strips. Pack into a sterilized jar. Heat 1 cup white vinegar, 1 cup water, 1/4 cup sugar, 1 teaspoon mustard seeds, 1/2 tsp whole peppercorns and 1/4 tsp of dried chilli flakes in a saucepan on medium heat, stirring until sugar dissolves. Increase heat to high and boil for 3 mins. Pour boiling liquid over vegetables to cover. Seal. Store in a cool dark place for 5 days before using. Once opened, refrigerate for up to 2 weeks. Makes about 1 litre.

 

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Posted under harvest
Posted on 11th December 2012

cook | radish

By MANDY SINCLAIR

radish and salmon salad recipe

Radish & salmon salad

1 tbsp olive oil
4 salmon fillets
150g green beans, trimmed, blanched, sliced diagonally
150g baby rocket
4 radish, thinly sliced
1 bunch chives, cut into 4cm lengths
creamy dressing
¼ cup light sour cream
1 tbsp horseradish cream
Grated rind and juice of 1 lemon

11. Drizzle oil over salmon and season well. Heat a large frying pan on high. Cook salmon, skin side down, for 3-4 mins, until skin is crisp. Turn salmon and cook for another 2-3 mins, for rare or until cooked to your liking. Remove from heat and cool slightly.
2. Whisk together dressing ingredients. Place beans, rocket, radish and chives in a large bowl. Break salmon into pieces and add to salad with dressing. Gently toss to combine. Serve.

Serves 4

Tip
Use a mandolin to get paper thin slices when cutting radish.

try this…
Salmon confit with daikon salad
Preheat oven to 80C or 60C fan. Place 2 cups grapeseed oil, 2 chopped garlic cloves and ¼ cup basil leaves in a large baking dish. Add 6 salmon fillets. Cover with plastic wrap and bake for 40 mins. Remove from oven and set aside until at room temperature. Meanwhile, shave 1 bulb fennel and 1 small peeled daikon. Toss together with 1 cup coriander leaves, ¼ cup extra virgin olive oil and juice of 1 lemon. Remove salmon from oil and transfer to a serving plate. Serve topped with daikon salad and plenty of cracked black pepper.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 14th September 2012

cook | parsnips

By MANDY SINCLAIR

parsnip chip recipe

Caramelised parsnip & chorizo salad

600g parsnips, peeled, quartered lengthways
¼ cup olive oil
¼ cup brown sugar
2 chorizo, sliced
6 garlic cloves, unpeeled
100g baby rocket
Dressing
¼ cup extra virgin olive oil
1 tbsp white wine vinegar
1 tsp wholegrain mustard

1. Preheat oven to 200C or 180C fan. Place parsnip in a large baking pan. Drizzle with 2 tbsp of oil and sprinkle over sugar. Toss to coat. Bake for 1 hr, until tender.
2. Place chorizo, garlic and remaining oil in another pan and bake for 20-30 mins, until chorizo is crisp.
3. Squeeze garlic from skins. Place 2 in a small bowl with dressing ingredients and whisk until combined. Season.
4. Toss together parsnips, chorizo, remaining garlic and rocket. Add dressing. Serve with crusty bread.

Serves 4

Tip

Chorizo is a cured spicy sausage available at most large supermarkets. They usually come in a pack of 2

try this …….
Parsnip mash
Peel and chop 500g parsnips and 500g potatoes. Cook in a large pan of boili9ng salted water for 20 mins, until tender. Drain and return to pan. Add ¾ cup hot milk and 20g butter and mash until smooth. You can flavour with crushed garlic, thyme leaves or chopped parsley if you like. Serve with chargrilled steak, roast beef or lamb.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 28th June 2012

cook | broccoli

By MANDY SINCLAIR

broccoli slad recipe

Warm broccoli, chat & mushroom salad

400g chat potatoes, washed
250g broccoli florets
1 tbsp olive oil
20g butter
250g button mushrooms
¾ cup thickened cream
2 tsp Dijon mustard
150g mixed salad leaves

1. Cook potatoes in a large pan of boiling salted water for 20 mins or until tender, adding broccoli in the last 2 mins, of cooking.  Drain and set aside to cool. Cut chat potatoes in quarters.
2. Heat oil and butter in a large frying pan on high. Cook mushrooms for 5 mins, until tender. Add cream and mustard. Cook, stirring, for 1-2 mins, until thickened slightly.  Remove from heat. Add potato quarters and stir to combine.
3. Place salad leaves and broccoli in a large bowl. Add mushroom mixture and toss to combine.

Serves 4

Tip
Use a variety of mushrooms if you like, such as swiss brown, shitake, button and oyster.

try this …….
Chicken & broccoli stir fry
Heat 1 tbsp vegetable oil in a wok on high. Cook 600g chicken strips, in batsches, stirring, for 3-4 mins, until cooked. Remove from pan. Heat another 1 tbsp of oil in wok. Cook 3 chopped green onions and 1 crushed garlic clove for 1 min, until fragrant. Add 250g broccoli florets and stir fry for 1-2 mins, until just tender. Return chicken to pan with 2 tbsp fish sauce, 2 tbsp soy sauce, 1 chopped chilli, 1 cup coriander leaves and ½ cup unsalted cashews. Stir fry for 1 min, until combined. Serve with steamed rice.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 16th December 2011

cook | rocket

By MANDY SINCLAIR

rocket and haloumi salad recipe

Rocket & olive salad with crisp haloumi

1 bunch rocket, ends trimmed, halved
250g grape tomatoes, halved
2 lebanese cucumbers, quartered, seeded, chopped
1 red capsicum, sliced
1 small red onion, halved, thinly sliced
½ cup pitted black olives
½ cup mint leaves, torn
¼ cup extra virgin olive oil
Juice of 1 lemon
1 tsp sugar
1 tbsp olive oil
180g haloumi, thickly sliced
1 tbsp plain flour

1. Place rocket, tomato, cucumber, capsicum, onion, olives and mint in a large bowl.
2. Mix together extra virgin olive oil, lemon juice and sugar.
3. Heat olive oil in a non-stick frying pan on medium. Dust haloumi slices in flour, shaking off excess. Cook haloumi, turning, for 2-3 mins, until golden all over.
4. Drizzle dressing over salad and toss to combine. Serve with haloumi.

Serves 4

Tip
Haloumi is best eaten immediately after being cooked, that way the outside remains crisp and the inside soft.

try this …….
Wilted rocket in balsamic with steak

Heat 1 tbsp olive oil in a frying pan on medium. Add 2 bunches rocket. Cook for 1-2 mins, until just wilted. Add 1 tbsp balsamic vinegar. Simmer for 1 min, until vinegar is syrupy. Serve alongside chargrilled beef.


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Posted under cook
Posted on 14th September 2011

cook | peas

By MANDY SINCLAIR

prawn avocado and pea recipe

Warm prawn, pea & avocado salad

20 green prawns, peeled, deveined, tails intact
juice of 1 lime
2 garlic cloves, chopped
pea salad
1½ cups shelled peas, cooked
2 tomatoes, chopped
1 avocado, chopped
1 eschallot, finely chopped
1 bunch mint, leaves picked
finely grated rind and juice of 1 lime
2 tbsp extra virgin olive oil
1 long red chilli, finely chopped
1 tsp white sugar

1. Place prawns, lime juice and garlic in a bowl. Season well and set aside for 10 mins, to marinate.
2. Meanwhile, prepare pea salad. Cook peas in a saucepan of boiling salted water for 3-5 mins, until tender. Drain and refresh under cold water. Drain again and place in a large bowl. Add tomato, avocado, eschallot and mint. Whisk together lime juice and rind, oil, chilli and sugar. Add to salad and toss to combine.
3. Heat a frying pan on high. Cook prawns for 2-3 mins, each side, until pink and cooked through. Pile salad on each serving plate and top with prawns. Season with cracked black pepper and serve.

Serves 4

tip ….
You will need about 1kg pods to yield 2½ cups of peas

try this ….
Pea mash
Cook 2 chopped eschallots and 2 cups of peas in a knob of butter for 5-7 mins, until the peas are tender and all the juices have evaporated. Season well and lightly mash. Serve with grilled fish or chicken and of course as a topping for a meat pie!


Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 14th March 2011

cook | olives

By MANDY SINCLAIR

Recipe for olive and potato salad

Potato & olive salad

2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 garlic clove, crushed
8 medium kipfler potatoes
400g can cannellini beans, rinsed, drained
100g baby green beans, trimmed, blanched
1/2 cup pitted green olives
1/2 small onion, finely sliced

1. Mix together oil, lemon juice and garlic in a large bowl.
2. Cook potatoes in a saucepan of boiling water for 10-12 minutes, until tender. Drain and when cool enough to handle, peel and thickly slice. Add to lemon juice mixture and gently toss to coat.
3. Add cannellini beans, green beans and olives. Season to taste.

Serves 4


tip ….
When using kipfler potatoes, wash well under cold water. Cook in boiling water until just tender, not soft. The residual heat will finish the cooking process whilst cooling. I used Sicilian olives in this recipe, but experiment with different varieties and flavours.

try this ….

Olive foccacia
1 cup pitted black or green olives
100g goats cheese, crumbled
Foccacia Dough
2 cups (300g) flour, sifted
1 sachet (7g) active dry yeast
1 tsp sugar
1 cup (250ml) warm water
1 tbsp olive oil

1. To make Focaccia Dough. Combine flour, yeast, sugar and 1 tsp salt in a large bowl. Combine water with half of oil. Stir into dry ingredients with a wooden spoon until dough becomes too firm to stir. Using your hands, work dough into a ball, then turn out onto a lightly floured surface.
2. Knead dough until smooth and elastic. Brush a large bowl with remaining oil. Place dough in bowl, turning to grease all over. Cover with plastic wrap and a clean tea towel. Leave in a warm place for 1 hr, until mixture doubles in size.
3. Preheat oven to 220C or 200C fan. Line a baking tray with baking paper.
4.Turn dough onto a lightly floured surface, punch down and knead lightly. Press or roll into a 35cm x 23cm rectangle. Place on prepared tray.
5. Brush dough with oil and scatter over olives and goats cheese. Season well Bake for 25 mins, until crisp and golden.

Makes 1

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Posted under cook