Posts Tagged 'salad'

Kachumber Salad

Kachumber Salad

An Indian chutney is probably not the first recipe one would associate with Keith Floyd but I first made this fantastic fresh relish after reading “Floyd’s India“.  This recipe post is a little tribute to his memory.

Unfortunately, you don’t usually see this zingy relish served in regular Indian restaurants – probably because it’s fresh and therefore too expensive to produce. Also, there’s not much shelf life it, it must be made fresh and eaten straight away. Serve with plenty of poppadoms and a few beers; a “slurp”, if you will…

Ingredients

  • 6 tomatoes
  • 1 red onion, finely chopped
  • ½ cucumber, de-seeded and finely chopped
  • 1 red chili pepper, de-seeded and finely chopped
  • fresh coriander, handful, finely chopped
  • ½ tsp cumin seeds
  • 1 lime
  • salt and pepper

Method

  1. Add the chopped onion to a large bowl along with half the lemon juice. I always do this when I prepare a fresh salsa; the acid from the lime cooks the onion slightly and removes the harsh taste.
  2. Remove the seeds and core from the tomatoes. Finely chop the tomato flesh and transfer to the bowl.
  3. Add the finely chopped cucumber, chili and coriander.
  4. Toast the cumin seeds in a dry pan until fragrant. Grind to a fine powder using a mortar and pestle and add to the  bowl.
  5. Season to taste with some more lime juice, salt and freshly ground black pepper. Mix well and serve.

Serves 4.


Thai Beef Salad

Thai food is very special. I love that perfect combination of hot, sour, sweet and salty. This salad is a perfect example of how those flavours work together. The secret of this dish is to use good quality beef fillet and plenty of fresh herbs. Also, the fried peanut garnish provides not only a great taste but another contrasting texture. Try this, it’s excellent!

thai_beef_salad_1

Dressing Ingredients

  • 1 shallot, finely chopped
  • 1 clove garlic, crushed
  • finely chopped coriander
  • 1 red chilli, de-seeded and finely chopped
  • 1 ½ tbsp lime juice
  • 1 tbsp nam pla (fish sauce)
  • 1 tsp sugar

Salad Ingredients

  • 300g beef fillet
  • sesame oil
  • fresh coriander and mint
  • mixed salad leaves, enough for 4 people
  • ½ cucumber
  • 8 small tomatoes, halved or quartered, depending on size
  • fried peanuts, coarsely chopped

Method

  1. Combine all of the dressing ingredients and leave to stand.
  2. Brush the beef fillet with sesame oil, season and grill for about 3 minutes each side. Meat should be rare/medium-rare. Let the meat rest while you prepare the salad.
  3. Combine the salad ingredients and divide between 4 plates. Slice the beef as thinly as possible, then lay on top of the salad. Pour the dressing over each salad and serve.
  4. Garnish with the fried peanuts.

Serves 4.

Potato & Bacon Salad with Honey Mustard Dressing

This is a hearty salad which serves 2 people as a main meal.

potato_bacon_salad

Ingredients

  • 6 small new potatoes
  • 6 rashers bacon
  • 1 bag salad leaves (something with rocket works well)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp wholegrain mustard
  • 2 tsp honey
  • salt & pepper

Method

  1. Boil the potatoes in salted water until tender, drain, and allow to cool slightly.
  2. Grill the bacon and drain on kitchen paper.
  3. Mix the ingredients for the salad dressing.
  4. Chop the potatoes into large chunks and slice the bacon into strips. Add to the salad leaves.
  5. Add salad dressing, mix and serve.

Serves 2.

Edgecliff Potato Salad

This is the best potato salad ever. Not too heavy, the trick here is some restraint with the mayo. I first had something similar when I lived in Edgecliff, Sydney. This is a perfect accompaniment to ham, cheese, grilled chicken and all kinds of leftovers.

Ingredients

  • Salad/baby Potatoes, enough for 2 people
  • Mayonnaise
  • Salt and freshly ground pepper
  • Wholegrain mustard, about a tablespoon
  • Dill, chopped (fresh for preference, but dried can be used in an emergency.
  • Celery, 1 stick, finely chopped
  • Cucumber, about 3 inches, finely chopped (this is optional)
  • 1/2 red onion or shallot, finely chopped

Method

  1. Boil the potatoes in salted water until tender, then refresh under cold water. Leave to stand until cold.
  2. Slice the potatoes and place in a mixing bowl. Season well with salt & pepper. Well-seasoned spuds is the key to a good salad.
  3. Add the rest of the ingredients and enough mayonnaise to give the potatoes a light coating.
  4. Mix well and serve.

Serves 2.

Tandoori-style Lamb with minted potato salad

I found this recipe in a magazine article on BBQ cookery so I attempted this on a grill pan. It was a disaster! The marinade is delicious but it just sticks to the grill pan. Next time, I’ll cook this under a grill.

Ingredients

  • lamb cutlets, 8-12, well trimmed
  • root ginger, 2 tsp, grated
  • garlic, 3 cloves
  • 1 red chilli
  • fresh coriander
  • 1/2 lemon
  • natural yoghurt, 125g
  • tomato purée, 1 tbsp
  • garam masala, 1 tbsp

Potato Salad

  • new potatoes, 500g
  • natural yoghurt, 125g
  • garlic, 1 clove, crushed
  • extra-virgin olive oil, 2 tbsp
  • mint, about 2 tbsp

Directions

  1. Bash the cutlets between cling-film until flattened and coat in the marinade for at least 1 hour or overnight.
  2. Boil potatoes until tender, then cool under running cold water. Mix yoghurt, garlic, olive oil, salt, pepper and mint in a large bowl. Slice potatoes and add to yoghurt dressing.
  3. Cook the lamb cutlets under a grill for 3 minutes on each side so that they are pink in the middle but blackened around the edges.

Serves 4.