FOODIE SPECIAL...... YUMMY SALADS

YUMMY SALADS

MIXED GREEN SALADTranslate

Classic green salad with the seasoning of musk melon seeds.

 Ingredients

60gm mixed salad leaves 20gm snow peas 20gm beans 30gm broccoli half red peppers 5gm sesame seeds 10gm musk melon seeds 40gm avocados n 60gm goat cheese 20gm olive oil a pinch of salt and pepper

Method:

Blanch the green vegetables (beans, broccoli, and snow peas) in boiling water with salt. Wash the leaves in ice water. Mix oil, salt and pepper in a bowl with the salad leaves and toss everything together. Serve it with goat cheese. Sprinkle some sesame and musk melon seeds.

PRAWN, FENNEL AND ORANGE SALAD WITH A CITRUS AND CAPER DRESSINGTranslate

The refreshing flavour of oranges and caper dressing with prawns and fennel.

Ingredients

4 pieces of medium-sized prawns — cleaned, deveined and blanched 1 piece fennel (top off) n 2tbsp orange juice

3 slices of an orange 1tbsp chopped caper berries 1 cup rocket leaves 1/2tbsp lemon juice few drops of white balsamic glaze salt and pepper (to taste).

 Method:

Cut in half and slice the fennel into thin slices crosswise. In a pot of boiling water, blanch the fennel slices until they are cooked. Shock them in cold water and reserve. In a bowl, mix the orange juice, lemon juice, caper berries and balsamic glaze. Toss the dressing with the rocket leaves and season with salt and pepper. For plating, lay the orange slices on a plate. Heap the dressed salad leaves on one side, covering the orange wedges partially. Dress the cold blanched prawns with the leftover dressing in the bowl and lay on top of the orange slices. Serve cold.

POACHED PEAR SALAD RECIPEanslate

Wine-flavoured poached pears tossed with star anise, arugula and olive oil.

Ingredients:

4 pears n 500ml red wine 1 cinnamon stick 2 star anise

200gm arugula 50ml olive oil 120gm gorgonzola 25gm brown sugar 50gm sugar

50gm pecan nuts

Method:

Peel and cut the pears in half. Poach the pears in red wine with star anise, cinnamon and a pinch of brown sugar. Reduce the poaching liquid. Make 30gm gorgonzola balls, slightly flatten them and coat them with brown sugar. Caramelise the gorgonzola until golden brown. Caramelise sugar, add toasted pecan nuts and set this mixture on a non-stick silpat to make the pecan nut brittle. Toss the sliced poached pears with the dressing. Top this with crushed pecan and caramelised gorgonzola.

COTTAGE CHEESE SALADranslate

Veggies tossed together with cottage cheese, and garnished by coriander.

Ingredients

1 medium-sized sliced cucumber 1 large diced tomato some thinly sliced onions 60gm cottage cheese coriander or parsley for garnishing some olives or jalapeno 2tbsp freshly squeezed lemon juice salt and pepper to taste (for the dressing).

Method:

Take all the ingredients and add the dressing to them. Leave the mixture for 15 minutes in the refrigerator, so that it absorbs the dressing. Serve cold.

GOAT CHEESE MILLE FEUILLE SALADTranslate

A salad inspired by a classic French dessert called Mille Feuille.

Ingredients

100gm chevre (french goat cheese) 50gm red pepper 50gm yellow pepper 20gm red currant 30gm rocket leaves 50gm poached pears 20ml cream 1 lemon 15ml olive oil 1 bread stick beetroot paste to garnish.

Method:

For confit pepper, remove the pepper skin with the help of a blow torch and wash it. Mix salt, pepper and olive oil, and steam them for 20 minutes. Mix goat cheese with cream and refrigerate it. For red currant dressing, mix them with olive oil and sea salt. For poached pears, cook them with sugar brine for an hour and keep them in the fridge. Now, layer the goat mix in between the confit peppers. Garnish it with beetroot paste, rocket leaves and bread sticks.

HT 15OCT16