Smoked Salmon and Halloumi Salad


INGREDIENTS
400 g Halloumi Cheese Sliced into 2cm Batons
20ml Olive Oil
50g Butter
1 Lemon
2 Avocado Pears, Peeled & Sliced
200g Smoked Salmon Julienned
Thinly Sliced English Cucumber
Mixed Salad Leaves
Salt & Freshly Ground Black Pepper

DRESSING
150ml Olive Oil
100ml Verjuice or Red Wine Vinegar
15ml Sugar
20ml Wholegrain mustard

METHOD
1. Heat the olive oil and butter in a frying pan, until they are gently bubbling.
2. Place the halloumi in the pan in batches, cooking until the cheese is golden – about 2 minutes each side.
3. Set aside in a warm place.
4. Cut the lemon in half, and squeeze generously over the avocado and salmon, season well.
5. Empty the salad leaves into a large bowl.
6. Place the avocado, cucumber, salmon and halloumi over the top.
7. Season with salt & pepper.
8. Mix all the vinaigrette ingredients together.
9. Pour over the salad just before serving.

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Pickled Peppers

INGREDIENTS
1 Kg (2 Pounds) Firm Red, Green & Yellow Peppers
A Few Chillies – Optional
2 Cups White Vinegar
1 Cup Oil – I have cut it down to 3/4 cup
1 Cup Sugar

METHOD
1. Slice the peppers into 1/4’s and remove pips
2. In a large pot bring the vinegar, oil & Sugar to the boil.
3. Add the peppers to the boiling liquid and allow to simmer for 3-4 minutes.
4. Remove from the heat and pack into jars with the liquid.
5. Allow to cool and refrigerate until needed.

FOR MUSHROOMS & ARTICHOKES leave out the Sugar and add 1 tsp salt.

Pickled Cauliflower

INGREDIENTS
One Head Of Cauliflower
3 Cloves Garlic
2 1/2 Cups Water
1 Cup White Vinegar
3 Tbls Sugar
1 Tbls Salt
5 Peppercorns
3 Bayleaves

METHOD
1. Cut the head of cauliflower in small florettes.
2. Pack into a jar with the garlic.
3. Place the water, vinegar, sugar, salt, peppercorns & bayleaves into a saucepan and bring to the boil.
4. Remove from heat and allow to cool slightly.
5. Pour over the cauliflower and leave open until cool
6. Seal the jar and leave on the counter for 24 hour.
7. Place in the fridge and enjoy

Zucchini/Baby Marrow Carpaccio

 

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INGREDIENTS

4 Zucchini
1 tbls extra virgin olive oil, plus extra to drizzle
2 tbls red wine vinegar
4 tsp capers
50g feta cheese – crumbled
1 tbls small fresh mint leaves, to garnish

METHOD

Use a mandolin or sharp knife and thinly slice the zucchini/baby marrow on the diagonal. A Potato peeler also works well. Heat the oil in a small frying pan. Add the capers and fry for 2-3 minutes over medium heat until crisp. Transfer to a plate lined with kitchen towel to drain. Arrange the zucchini slices, slightly overlapping on a serving plate. Drizzle with extra olive oil and the red wine vinegar. Sprinkle over the fried capers and the feta cheese. Season with a good grind of black pepper and garnish with the fresh mint.

Maple and Pecan Salmon With Multi Colored Vegetable Skewers 

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Summer is all about throwing some food on the BBQ and enjoying a glass of wine while watching the sun set. This is a quick and easy recipe to put together for a delicious summer dinner.

INGREDIENTS 

Salmon
4 portions raw salmon steaks
1/2 cup pecan nuts
1/3 cup maple syrup
Half a lemon squeezed
Cedar plank

Vegetable skewers
1 red onion
2 green peppers
2 red peppers
2 zuchinni
2 yellow sqush
16 mushrooms
Pineapple chunks
Lawry’s seasoned salt
Wooden skewers 

METHOD
For the Salmon:
1. Soak the cedar plank in water for 2-3 hours.
2. Chop the peacans into small pieces.
3. In a medium bowl mix the pecans with the maple syrup and lemon juice.
4. Add the salmon to the mixing bowl and let marinate for 10 mins. 

5. Place the salmon steaks onto the cedar planks. Be sure to add any leftover pecan maple mixture onto the top of each salmon steak


6. Place the cedar plank on the BBQ on high, close the lid and grill until done to your required taste. Roughly 10 mins

For the vegetable skewers:
1. Soak the skewers in water for an hour – this prevents them from burning
2. Cut all vegatables into chunks.
3. Push the vegetables onto the skewers alternating all the different vegetables


4. Drizzle with olive oil and sprinkle with Lawry’s seasoned salt
5. Grill on high until vegetables are tender. Roughly 20 mins, turning every 5 mins.