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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Asian Shrimp Rice Bowl

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Asian Shrimp Rice Bowl – http://www.oceansbetweenkitchens.com

INGREDIENTS 
Serves 4

20 Large Shrimp (Shell and Tail removed)
3-4 cups Cooked Rice
2 Shredded Carrots
1/4 Sliced English Cucumber
4 Tbsp Pickled Ginger
1 Sliced Avocado
Handful Beansprouts
1/2 Cup Thinly Sliced Green Onion
Fresh Cilantro (Coriander)
Sesame Seeds

SAUCE
3 Tbsp Soy Sauce or Gluten Free Tamari
3 Tbsp Mirin
3 Tbsp Rice Wine Vinegar
1.5 Tbsp Sesame Oil

Combine all sauce ingredients in a bowl to serve.

METHOD
1. Place a serving of rice in the bottom of a bowl, add shrimp, carrots, cucumber, ginger, avocado and beansprouts.
2. Sprinkle with green onion, cilantro and sesame seeds.
3. Drizzle sauce over rice bowl.

Papino (Papaya) Salad

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INGREDIENTS
1 Butter Lettuce
2 Avocado Pears
1 large or 2 small Papino (Papaya)
1/4 cup long grain rice

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DRESSING
Seeds of one Papino (Papaya)
1 Chopped Onion
1/2 Cup Oil
1/2 Cup Vinegar
1/2 Cup Sugar
1 tsp Mustard Powder
1 tsp Salt

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METHOD
1. For the dressing place all the ingredients into a blender and blend until smooth. The seeds will be finely chopped.
2. Fry the rice in a dry frying pan until they start to pop and turn a light golden.
3. Remove from the pan and allow to cool
4. Wash and dry the lettuce and break into pieces. Place on a platter.
5. Peel and slice the papino-papaya. Peel and slice the avocado.
6. Arange the papino-papaya and the avocado on the lettuce.
7. Just before serving pour over the dressing and sprinkle over the rice.

Seven Layer Taco Dip

 

This dip brings back wonderful memories of holidays with the family. I would make this dip to take to the beach for sun-downers. Everyone wanted what was in my picnic basket…………

1st Layer: One tin of Chilli baked beans pureed – Spread over the base of a glass dish.

2nd Layer: 3 Avocado’s pureed with 1 cup Hellmans mayonnaise – place over the beans.

3rd Layer: Mix together 1 pkt white onion soup mix, 2 tbls tomato sauce/ketchup, few drops tobasco sauce, 1/2 tsp paprika, 3/4 tsp black pepper,250ml (1Cup)Thick Sour Cream and 250 ml (1 Cup) Hellmans Mayonnaise. Place over the Avo.

4th Layer – 250ml (1 Cup) grated Strong Cheddar Cheese

5th Layer – Finely Shredded Lettuce.

6th Layer  – Chopped fresh Tomato.

7th Layer – Finely Chopped Spring Onion.

Cover bowl and refrigerate till needed. Serve with Taco or Potato Chips.

Sushi Salad

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INGREDIENTS

1½ Cups Sushi Rice – best if cooked the day before, cook according to rice recipe below
Carrots – Sliced into thin strips
Cucumbers – Sliced into thin strips
Avocado – Sliced into thin slices
Spring Onions – Sliced thinly
200 grams Smoked Salmon – Thinly sliced and cut into strips.
Pickled Ginger -Sliced
⅛ cup Sesame seeds – toasted in a dry pan till golden

DRESSING

½ cup Soy Sauce
1/2 cup rice wine vinegar
1 tsp Wasabi paste
6 tbls sugar
2 tbls Water

IMG_5394METHOD

  1. Make 1½ cups of sushi rice at least a few hours before making the salad (best if it is made the day before) and leave it at room temperature.
  2. Spread prepared rice over a large platter.
  3. Cover with shredded carrots, cucumber and salmon.
  4. Mix all the dressing ingredients together in a bowl.
  5. Pour over the salad and lay the avocado slices around the salad.
  6. Add some pickled ginger and sprinkle with chopped spring onion and toasted sesame seeds.

SUSHI RICE RECIPE Halve recipe

3 cups sushi rice
3¾ cups Water
2 tbls Saki or Dry White Wine

SEASONING

2 tbls Sugar
5 tbls Rice Vinegar
2 tsp Salt

METHOD

  1. Bring rice, water and saki/white wine to the boil and let simmer for 15 minutes.
  2. Turn heat off and steam for 10 minutes.
  3. Draw a spatula through the rice to mix.
  4. Cover with a dish towel under the lid of the pot to absorb moisture.
  5. Let stand for 10 minutes.
  6. Now transfer to a wooden bowl.
  7. Mix seasoning – Rice vinegar, sugar and salt together and gently pour over cooked rice and mix well.
  8. Fan the rice mixture while it cools and mix gently.
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Mock Crayfish

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INGREDIENTS

1Kg/2.2 Pounds Frozen Hake (or any medium firm white fish)
4 Cups Water
1 Onion
All Purpose Fish Seasoning
Salt & Pepper
1 ½ Cups Mayonnaise
¾ Cup Tomato Sauce/Ketchup
1 Tsp Lemon Juice
2 Tsp Finely Grated Onion
A Few Drops of Tabasco Sauce
Avocado for serving

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METHOD
1. Place 4 cups of water in a large frying pan or electric pan.
2. Peel onion and grate 1 tables finely and set aside.
3. Thickly slice the remaining onion and add to the water.
4. Also add 1 tsp fish seasoning, salt & pepper to the water and bring to a boil.
5. Add frozen fish pieces, a few at a time, into the boiling water. Bring the water back to the boil and simmer for 5 minutes. Remove with a slotted spoon and let cool. Repeat until all fish is poached.
6. If the fish has skin on, remove after cooking.
7. Place fish in a container with a lid and put it in the fridge to cool.
8. Mix the mayonnaise, tomato sauce, grated onion, lemon juice, tabasco, salt & pepper together.
9. Place in a sealed container in the fridge

Once the fish and sauce are cold (try to leave in fridge overnight if possible, otherwise a few hours will do):
1. Remove from the fridge and flake the fish.
2. Once the fish has been flaked gently fold the fish into the sauce. You want to try and keep the fish in chunks.
3. Refrigerate until needed.
4. Serve cold with sliced avocado.