Figs with Proscuitto & Roquefort Cheese

Figs with Proscuitto & Roquefort Cheese

Ingredients:
8 Fresh Figs
75gms Proscuitto Ham
3 Tbsp clear honey
75gms Roquerfort Cheese
Ground black pepper

Method:
Preheat the grill. Quarter the figs and place on a foil lined grill. Tear the pieces of proscuitto and place next to the figs. Glaze the figs with 1 tbsp of the honey and cook under the grill until lightly browned.

Cut the roquefort and divide between 4 plates. Place the figs on the plate along with the ham and any juices left over from cooking. Add the remaining honey and pepper and serve.

Jouri's Salad Dressing

Jouri's Salad Dressing

Ingredients:
1 clove garlic, crushed
1 tbsp olive oil
1/2 tsp wholegrain mustard
1 tbsp lemon juice
1/2 tsb caramelized balsamic vinegar

Method:
Mix all of the above together in a small bowl.

This can be used as a dressing for potato & spring onion salad, coleslaw.

Asian Lime & Coriander dressing

Asian Lime & Coriander dressing

Ingredients
60ml (1/4 cup) fresh lime juice
1 tbs peanut oil
1 tbs sesame oil
1/2 tsp sambal oelek (chilli sauce)
2 tbs chopped fresh coriander
1/2 tsp grated fresh ginger
pinch sugar
salt, to taste

Method
Comine the lime juice, peanut oil, sesame oil, sambal oelek, coriander, ginger, sugar and salt in a screw top jar, shake well until combined.

This can be served tossed through a salad of cooked rice vermicelli noodles, thinly slice dbutton mushrooms, green shallots, red capsicum and baby corn.

Serve drizzled over steamed green beans, asparagus and zuchinni sticks.

Garlic & Balsamic Vinaigrette

Garlic & Balsamic Vinaigrette

Ingredients
2 tbs balsamic vinegar
1 tbs white wine vinegar
1 1/2 tbs extra virgin olive oil
1 large garlic clove, crushed
1/2 tsb caster sugar
Pinch dried oregano
Sal & ground black pepper, to taste

Method
Place the vinegars, oil, garlic, sugar, oregano, salt & pepper in to a screw top jar, shake until well combined.

You can use this dressing tossed through a salad of washed and torn lettuce, rocket and watercress.

Drizzle over chargrilled or bbq'd slices of eggplant, zuchinni, pumpkin & capsicum

Japanese Salad & Dressing

Japanese Salad & Dressing

Ingredients:
3/4 cup red miso
3 tbsp sugar
3 tbsp mirin (Japanese rice wine)
2 tbsp hot water
2 tsp Light Soy Sauce
1/4 tsp Sesame Oil
1 tbsp toasted sesame seeds
1 cup lettuce (Iceberg)
1 Carrot, thinly sliced
1/2 Lebanese Cucumber sliced

Method:
In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil and sesame seeds. Stir well until blended.

Serve over washed lettuce, carrot and cucumber. Toss to combine and serve.

Japanese Spinach & Tuna

Japanese Spinach & Tuna

Ingredients:
50gm baby Spinach leaves, washed and dried
70gm tuna in olive oil
1/2 tsb sesame oil
1 small shallots, very finely chopped
2 tbsp shaved almonds

Method:
Place the tuna, sesame oil and onions in to a small bowl and mix. place the spinach in to a large bowl, mix with the tuna mix and place in to 2 bowls. Sprinkle with the flaked almonds and serve.

Lebanese Taboulli

Lebanese Taboulli

Ingredients:

Balgarl Wheat
2 Vine ripe tomatoes, deseeded and chopped
1 Small red onion, finally chopped
1 bunch washed flat leaf parsley, finely chopped
4 tbsp fresh Mint, washed and finely chopped
Good glug of Olive Oil
Juice of ½ fresh lemon
Salt

Method:
In a bowl mix all of the above finely chopped vegetables and serve immediately.

Green pea and Potato Salad

Green Pea and Potato Salad

Ingredients:
2 cup full of Kipfler Potatoes, skins scrubbed and cleaned
1/3 cup fresh green peas, cooked until al dente in salted boiling water and drained
5 Slices of bacon, cut in to small pieces
1 Handful clean rocket
Seasoning
Juice of 1/2 Lemon

Method:
Cook the potatoes unti they are al dente - still firm but soft enough to eat. Drain.

In a frying pan, cook the bacon until crisp. Add the cooked potatoes to the bacon along with the cooked peas. Remove from the heat and allow to cool. Once cooled, add the seasoning, lemon juice, rocket and mix well.

Lebanese Taboulli

Lebanese Taboulli

Ingredients:
Balgarl Wheat
2 Vine ripe tomatoes, deseeded and chopped
1 Small red onion, finally chopped
1 bunch washed flat leaf parsley, finely chopped
4 tbsp fresh Mint, washed and finely chopped
Good glug of Olive Oil
Juice of ½ fresh lemon
Salt

Method:
In a bowl mix all of the above finely chopped vegetables and serve immediately.

Potato & Tuna Salad

Potato & Tuna Salad

Ingredients:
10 small baby salad potatoes, washed leaving skins on
1 Large White Salad Onion, finely chopped
1 small can Tuna chunks/slices in spring water or Olive Oil, drained
2 Eggs hard boiled and shelled, cut into quarters
Small handful of green Spanish Olives cut in to half
2 inch cucumber chopped into very small pieces
Seasoning
1 clove Garlic, Crushed
2 tbsp Mayonnaise

Method:
Boil the potatoes in salted water and cook until just al dente, drain leave to the side to cool.
In a salad bowl add the onions, olives, cucumber, garlic and tuna. Mix all well. Add the chopped potatoes and mayonnaise and mix all well. Add the eggs and gently mix in being careful not to mush them up too much. Season to taste and serve immediately or keep chilled until ready to use.

Vietnamese Beef & Vermecili Noodle Salad

Vietnamese Beef & Vermecili Noodle Salad

Ingredients:
300grams best Beef fillet, cut into strips
1 Cup dried Vermecilli Noodles, soaked in hot water for 10 minutes and then drained
10 Snow peas, cleaned
½ small Lebanese Cucumber, cut into strips
½ Red Onion, thinly sliced
½ small red Capsicum, sliced
Big handful of Fresh Coriander and/or fresh mint Mint

Dressing:
Juice of 1 fresh lime
1 tbsp Fish Sauce
1 small Red Chilli, sliced
1 tbsp light Soy Sauce

Method:
Marinade the steak slices in the soy sauce and leave for an hour. Meanwhile Slice up the vegetables according to the above. Add all the veggies to the drained noodles.
Heat the oil in a very hot wok and quickly stir-fry the steak until cooked. Add to the vegetable and noodle and pour over the dressing, Mix well.

Creamy Balsamic Salad Dressing

Creamy Balsamic salad dressing

Ingredients:
1 tbsp mayonnaise
1 tbsp caramelized balsamic vinegar
1 tsb lemon juice
Seasoning
1 tsb olive oil

Method:
Mix all of the above together and use as a salad dressing.

Garlic, Mayonnaise & Wholegrain Salad Dressing

Garlic, Mayonnaise and wholegrain Salad dressing

Ingredients:
1 tbsp mayonnaise
1 clove garlic, crushed
1 tbsp olive oil
1 tsb wholegrain mustard
Juice ½ lemon
Seasoning

Method:
Place all of the above into a bowl and mix well. Use as a dressing for salads or boiled baby salad potatoes.

Pork,Blue Cheese & Spinach Salad

Pork, Blue Cheese & Spinach Salad

Ingredients:
400gms Pork Loin fillet
Marinade for Pork
1 tbsp Good Honey
1 tbsp dark soy sauce
1 tbsp wholegrain mustard
Salad
1 handful of walnuts
1 bag of fresh baby spinach leaves
1 small red onion, thinly sliced
10 baby cherry tomatoes, halved
½ cup Good quality blue cheese, crumbled
Salad Dressing
1 tbsp good quality Mayonnaise
1 tbsp caramelized Balsamic Vinegar
½ tsp Wholegrain Mustard

Method
Place the pork loin in the marinade and leave for a minimum of one hour. Bake in a pre-heated oven of 200C for 30 minutes. Remove, lease to rest and slice.

Salad
Place all of the above minus the dressing and blue cheese into a bowl and mix well. Mix together the salad dressing. Add a little of the dressing at a time being careful not to over dress the salad. You want it to be a minimal dressing so as not to lose the taste of the pork. Add the pork to the top of the salad and add the blue cheese

Thai Beef Salad

Thai Beef Salad

Ingredients
1 small Red Onion
1 small mix bag of lettuce
5-10 small Cherry Tomatoes, sliced in half
½ Sliced Cucumber
½ small red capsocum
2 Beef Fillet Steaks
3 tablespoons chopped coriander/cilantro (including the roots)
3 tablespoons Mint
3 tablespoons Basil

Sauce
1/4 cup fush sauce
1/4 cup fresh lime juice
1 tbsp dark soy sauce
1 small red chilli
1 clove garlic, crushed
¼ tsp palm sugar Sugar
1 tablespoon sesame oil

Method for Sauce:
Mix all of the above into a small jar, blend together well and stand to the side until ready to use.

Method for Steak:
Heat a BBQ or griddle pan with small amount of oil, cook the steak to your desire and leave to the side to rest. When ready, slice the fillet steak.

Method for brining it all together:
Arrange the salad on a big serving platter. Place the sliced

Bean and Prosciutto Salad

Bean and Prosciutto Salad

Ingredients…
Green Beans
Olive Oil
6 Slices Prociutto
1 Onion, finely chopped
1 Garlic, finely crushed
1 Tbsp Parsley
1 Tbsp Basil

Method…
Steam beans and dry fry the prociutto. Heat oil and gently fry the onions & garlic until soft. Add the prociutto to the pan along with the herbs & mix well with the beans.

Odetta's Lamb Backstrap Greek Salad

Odetta’s Lamb Backstrap Greek Salad

Ingredients:
2 Lamb Backstrap fillets
Marinde
1 tbsp Light Soy Sauce
1 tbsp Fish Sauce
Juice ½ Fresh Lime
Ingredients:
1 small Red onion, Sliced
100 grams Fetta Cheese
½ Lebanese Cucumber, cubed
Small Handful pitted kalamata Olives
2 tbsp fresh herbs – Mint & Coriander

Dressing
Same as per the marinade but include 1 small red chilli for some heat

Method:
Place the Lamb Backstraps into the marinade and leave for an hour minimum.

Cut up the vegetables and place into a round bowl with the herbs and olives.

Heat up the BBQ or frying/griddle pan until very hot then cook the lamb for around 3 minutes on each side for medium, a little longer if you would like it browned all over. Remove and rest for around 2 minutes. Slice up the meat and add to the vegetable mix. Top with the Fetta cheese and mix in the dressing.

Healthy Bean Salad

Healthy Bean Salad

Ingredients:
185g can of tuna in spring water
300g can red kidney beans rinsed and drained
1 small red onion sliced
250g cherry tomatoes
½ cup of basil leaves chopped
1 medium avocado

Dressing
¼ cup olive oil
1 tblesp balsamic vinegar
1 teasp grated lemon rind
1tablesp lemon juice
1 teaspoon Dijon Mustard
1 clove Garlic
Salt and pepper to taste..

Method:
Drain the water from the tuna and place into a small bowl with the kidney beans, red onion which has been finely chopped, cherry tomatoes which can be halved or left whole, basil and the avocado which has been sliced and cut into bit size pieces.

Mix together the dressing in a jar, shake well. Pour over the bean salad and enjoy!..

Hungarian Salami and Potato Salad

Hungarian Salami and Potato Salad

Ingredients:
1 cup sliced Hungarian Salami (this can be spiced if its your preference)
2-3 large cups salad potatoes
1 cup sundried and roasted garlic pasta sauce
1 Large Red Capsicum , sliced

Method:
In a pan boil the potatoes until cooked. Drain and cut each potato in half.

Heat up a frying pan and add the salami, heat until cooked. Remove from the pan leaving the excess oil from the salami in the pan. Add the potatoes to the pan and cook for around 10 minutes on a low heat. Add the capsicum and cook for a further 5 minutes. Add the tomato and roasted garlic sauce. Heat through, serve warm.

Middle Eastern Red Salad

Middle Eastern Red Salad

Ingredients:
2 very red and fresh Tomatoes, seeds removed and very thinly chopped.
1 small red Chilli, sliced
1 small Red Capsicum/pepper, very thinly chopped with seeds and membrane removed
1 tbsp Fresh chopped Coriander
1 tbsp fresh Lemon Juice

Method:
Mix all of the above together into a bowl and serve