ginger, shallot, garlic, lime juice and fish sauce, pulsing, until mixture
egrees C).
Toss green bean pieces and 1 tablespoon olive oil
he yogurt, mayonnaise, lemon juice and a little curry powder to
owder, garlic, lemon juice and zest and 1 tbsp olive oil in
n a medium bowl. Cover and refrigerate for 3 hours or
cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together
Blanch green beans and asparagus in boiling salted water for 3 mins, or until tender. Cut off asparagus tips and reserve. Shave asparagus with a vegetable peeler into thin strips. Arrange on a serving platter with remaining vegetables. Sprinkle with parsley.
Whisk together 1/2 tsp orange zest, 2 tbsp orange juice, 1/4 tsp lime zest, 1 tbsp lime juice, raspberry vinegar, olive oil, honey and garlic. Season. Serve with salad.
ne, vinegar, sugar, bay leaf, and peppercorns into a large Dutch
Place seasoned flour, eggs and combined breadcrumbs and nuts in 3 separate bowls. Dust chicken in flour, shaking off excess. Dip into egg then breadcrumb mixture. Refrigerate for 5 mins.
Heat oil in a large skillet on medium heat. Cook chicken for 3-4 mins each side until golden and cooked through. Drain on paper towels.
For the asparagus salad, toss lettuce, asparagus and Parmesan cheese in a large bowl. Whisk oil, vinegar, mustard and honey in a small bowl. Drizzle over salad; toss to coat. Serve chicken with salad.
ugar, lime juice, fish sauce and chilies until sugar dissolves. Set
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
Cook mushrooms and asparagus, in batches, on heated oiled pan or skillet until browned and just tender.
For the dressing, whisk lemon peel and juice, olive oil and garlic in a small bowl.
Combine vegetables in large bowl with parsley, pine nuts and dressing; toss gently to combine.
he lamb, combine oil, garlic and rosemary in a shallow bowl
To make the herb and noodle salad, soak noodles in boiling water
a rimmed baking sheet and toast until golden brown,
Beat 3/4 cup olive oil, vinegar, garlic, salt, and pepper together in a bowl until smooth.
Heat 2 teaspoons olive oil in a skillet over medium-high heat. Sear scallops and asparagus in hot oil until caramelizing, 2 to 3 minutes per side.
Put spinach in a large mixing bowl. Drizzle dressing over spinach and toss to coat; top with scallops and asparagus.
ggs, put in the asparagus, cover and cook for 4-5 minutes
ile. Then add in salt and pepper to taste; mix.
Separate the broccoli into small sprigs and steam until just tender.
Steam the asparagus until just tender.
Combine the broccoli, asparagus and spring onions in a bowl.
For the avocado dressing, puree all the ingredients in a blender or food processor.
Season to taste.
Mix the dressing with the broccoli and asparagus and serve on a bed of baby spinach, with the cherry tomatoes.
Garnish with capers, if using, and fresh dill.
Steam/boil Asparagus for 5 min until nice and pretty green then transfer into bowl of ice water(blanching).
mix mayo,soy sauce,sugar salt and pepper until smooth.
cut spears in half and drizzle dressing over crab and asparagus folding the mixture together
refrigerate for and hour or eat right away.
Sprinkle with seaseme seeds if desired.