This tasty recipe is not only low in fat and simple to prepare, but a filling winter warmer.
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Archive for the 'Salads & Soups' Category
(4 servings)
- 4 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt
- Pepper
- Sugar
- 8 fresh cherries, pitted and quartered
- 300g rocket
- 50g pine nuts
- 300g fresh goats cheese in a log
- 3 tablespoon cornflakes
- 2 teaspoons oil
- 3 green onions, finely sliced
Crumbed Goats Cheese w Cherry
In a bowl, whisk together the olive oil, vinegar and mustard to make a dressing. Season with salt, pepper and sugar and stir trough the cherries, set aside.
Rinse rocket and spin dry. Heat a small frying pan and dry roast pine nuts until golden brown.
Cut cheese into about 2cm wide discs.
Place cornflakes in a sealed lunch bag and crush with your fingers.
Place cornflakes on a plate and press cheese with both sides into cornflakes.
Heat oil in a non stick frying pan and brown the cheese on both sides.
Place cheese on paper towel, then arrange with the salad on a plate.
Scatter over the onions, pine nuts and dressing and serve immediately.
500-600g savoy cabbage, finely shredded
180g raisins, soaked overnight in sweet marsala
60g pine nuts, toasted
1 bunch parsely, roughly chopped
100g pecorino, grated
salt & pepper
120ml white balsamic vinegar
1 ciabatta (or similar style white loaf), crust removed and processed into coarse breadcrumbs
Salad cream
3 egg yolks
3 tablespoons French mustard
300ml vegetable oil
100ml white wine vinegar
300ml pouring cream
salt & pepper
For the salad cream, whisk together the egg yolks, mustard, vinegar and seasoning. Slowly incorporate the oil, as you would for a mayonnaise, and then the pouring cream. Set aside. The dressing can be prepared several days in advance.
For the pangrattato, in a large heavy pan, heat up just enough oil to cover the bottom. Add the breadcrumbs, and cook whilst continually shaking the pan until golden brown and crispy. Strain off the excess oil and leave to cool on absorbent paper.
To assemble, moisten the shredded cabbage with the white balsamic vinegar and toss through. Add the raisins and pine nuts and most of the parsley, pecorino and toasted breadcrumbs. Drizzle with the salad cream and season to taste. Toss ingredients to combine and add more salad cream if necessary. To serve, place the salad on a plate and liberally grate pecorino over the top. Sprinkle with the remaining parsley and breadcrumbs. Serves 6
Tip: Make sure to shred the cabbage as finely as you can for the best texture for your salad.
Recipe created by Todd Garratt, Executive Chef at buzo
Chef Opel Khan of not-to-be-missed Beluga joins us as Guest Contributor. Taken from his award-winning cookbook Sex in the Kitchen, this gorgeous salad shines as an example of Opel’s masterful use of ingredient and flavour. And better still, it’s the perfect compliment to this fine season’s weather!
400g chicken breast filet
juice of 1 lime
1 tablespoon white wine vinegar
1 tablespoon liquid palm sugar
1 green chilli, seeded and finely chopped
2 tablespoons olive oil
100g mesclun salad
1 cucumber, sliced
½ cup coriander leaves, chopped
1 firm mango, peeled and sliced
sea salt and freshly ground black pepper
2 tablespoons flaked almonds, lightly toasted
Place the chicken in a saucepan with 8-10 cups of water. Bring to the boil and simmer for 8-10 minutes or until the chicken is cooked. Remove from saucepan, place chicken breast on a plate and chill in the fridge for one hour. Slice the chicken lengthwise. Place the lime juice, vinegar, palm sugar, chilli and olive oil in a bowl and mix until well combined. In a separate bowl, place the sliced chicken, mesclun salad, sliced cucumber, coriander leaves and mango slices. Pour the dressing into the salad. Toss until the mixture is well combined. Season with salt and pepper. Garnish salad with toasted almonds and serve.
Recipe by Opel Khan, Executive Chef/Owner, Beluga
Simple, yet bursting with flavour, this quick-to-prepare salad will soon become the best dish in your repertoire. Add some prawns, scallops, crab or even chicken for a show-stopping yet healthy piece de resistance.
½ small firm ripe papaya or 2 cups, cubed
1 small red chilli, deseeded and finely chopped
5 spring onions, sliced at angles (both bulb and stem)
1 pink grapefruit, broken into its segments, plus juice
1 lime zest and juice
¼ cup picked coriander leaves
½ English cucumber, seeded and cubed
1 tablespoon fish sauce
2 tablespoons olive oil
salt and pepper
In a large bowl combine all the ingredients. Do not overwork as the papaya will become mushy. Serve as a side salad, or if you want to make a meal out of it, serve it with tuna sashimi on the side.
1 cup brown rice
1 cup wild rice
1 medium Spanish onion, finely chopped
1 clove garlic, crushed
2 teaspoon ground cumin
juice of 2 limes
1 teaspoon honey
1 cup roasted almond slivers
1 cup chopped dates
½ cup sultanas
½ cup toasted pine nuts
½ cup chopped parsley
½ cup chopped mint
3 tablespoons olive oil
salt and pepper
2 tablespoons chopped mint to garnish
Wash the brown rice and wild rice seperately under cold water till water is clear. In two saucepans cover each rice with cold water and cook over low heat till cooked. Rinse and drain. In a separate bowl, combine the onions, garlic, cumin, lime juice and honey and allow to marinate for 5 minutes. Add the brown and wild rice and toss together. Add the almonds, dates, sultanas and pine nuts and then the fresh herbs and olive oil. Season to taste and garnish with the mint. Serves 6
Other delicious rice inspired recipes:
Pistachio and Chocolate Crispy Rice Cakes
Want to learn more about rice? Click here to read our fascinating article How to Cook: Rice!
Whether served warm or at room temperature, you’ll be carried away by the bursting flavours of this salad. Filled with the herbs and spices of Algerian cooking and the lingering sweetness of roasted capsicum, it’s a truly winning combination.
¼ cup olive oil
2 red capsicums, grilled, peeled and diced
2 green capsicums, grilled, peeled and diced
2 yellow capsicums, grilled, peeled and diced
3 flat-leaf (Italian) parsley sprigs, finely chopped
3 coriander sprigs, finely chopped
3 garlic cloves, crushed
1 tablespoon sweet paprika
½ teaspoon hot chilli powder
½ teaspoon ground cumin
Heat the oil in a large frying pan over low-medium heat. Add the capsicums, parsley, coriander, garlic, paprika, chilli, cumin and ¼ teaspoon salt. Cook gently for about 30 minutes, stirring constantly, or until all the juices are absorbed. Remove from the heat. This salad can be served hot or cold. Serves 4
Recipe taken from Feast Bazaar by Barry Véra. Photography by Greg Elms. Published by Murdoch Books, RRP $39.95
Other recipes by Barry Vera:
* Tagine of Chicken with Artichokes, Preserved Lemon and Olives
½ a cauliflower or 4 cups florets, cooked
1 medium potato, cooked
2 cups milk
½ cup cream
½ cup water
¼ teaspoon freshly grated or ground nutmeg
salt and pepper
4 tablespoons butter
8 sage leaves
Place 1/2 the cauliflower and potato in a food processor with 1/2 of the milk, cream and water. Process for 2-3 minutes till smooth. Repeat with the remaining ingredients. Place the soup in a medium saucepan on low heat. Simmer for 5 minutes. Stir in the nutmeg and season. In a small pan melt the butter and cook till it is a brown foamy colour. Add the sage leaves and fry them till crispy, approx. 10-30 seconds. Remove from heat immediately. Serve the soup hot and drizzle with some burnt butter and a sage leaf.
Recipe by Camilla van Beuningen
Other delicious soup recipes:
Rustic Beef Soup with Beans and Veggies
Chilled Pawpaw Soup with Chilli and Parmesan Croute
Mixed Berry Soup with Floating Island Meringue
Filling, but not too heavy, this chunky beef soup is a perfect match for an Aussie winter. For something a little heartier, simply add more chunks of flavoursome vegetables and mixed beans.
2 tablespoons olive oil
1kg beef shin or osso bucco
2 French shallots, peeled
2 cloves garlic, crushed
1 cup peeled and diced carrots
½ cup diced leeks, washed
½ cup diced celery, washed
2 bay leaves
4 sprigs thyme, extra for garnish
3 cups beef stock
fresh parsley leaves for garnish
salt and pepper
2x420g tins butter beans or mix beans, drained and rinsed
Crusty bread to serve
In a medium sized saucepan heat the olive oil on medium/high. Brown the pieces of beef in batches and set aside. Add the vegetables to the pot and cook till soft, 5-7 minutes. Return the beef to the pot. Stir in the herbs and stock and bring to the boil. Reduce the heat to a simmer and cook for 1 hour or til the meat falls off the bone. Add more water if the soup is too thick. Add the beans just before serving and heat through, 2-3 minutes. Adjust the seasoning and sprinkle with some chopped parsley or freshly picked thyme leaves. Serve very hot with crusty bread.
Recipe by Camilla van Beuningen
Other delicious soup recipes:
* Cauliflower Soup with Sage Burnt Butter
* Chilled Pawpaw Soup with Chilli and Parmesan Croute
* Mixed Berry Soup with Floating Island Meringue
Spice up your next dinner party with this unique starter. Smooth, slightly sweet pawpaw combines with a hint of chilli and lime for a flavour burst from the Caribbean. Who knew soup could be so sexy…
2 tablespoons light olive oil
1 medium Spanish onion, cut into small dice
1 clove garlic, crushed
1 teaspoon ground paprika
½ teaspoon chilli powder
¼ cup white wine
1 cup chicken or vegetable stock or water
2 cups pureed ripe pawpaw
2 teaspoons Tabasco sauce
salt and pepper to taste
In a medium saucepan heat the olive oil on medium. Add the onion and garlic. Cook on a low heat for 5-10 minutes till soft. Stir in the paprika and chilli powder, cook for 30 seconds. Add the wine, bring to the boil and simmer for 1 minute. Stir in the stock/water and pawpaw. Cook for 5-7 minutes till warm. Set aside to cool and place in an airtight plastic container. Refrigerate for a few hours or overnight to chill. Before serving, season to taste with Tabasco sauce and salt and pepper. Serves 4
Recipe by Camilla van Beuningen
Other delicious soup recipes:
* Cauliflower Soup with Sage Burnt Butter
