eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
Combine sweet chili sauce, barbecue sauce, Worcestershire sauce and vinegar. Add lamb and toss to coat. Set aside for 5 mins.
Heat a grill pan over medium heat and lightly coat with oil. Season lamb then cook until browned on both sides and cooked to your liking.
Meanwhile, boil or steam green beans until just tender. Drain. Combine beans, beets, cheese and walnuts in a bowl. Whisk together lemon juice, olive oil and sugar then toss with bean salad. Serve with lamb.
an with foil.
Peel and cut beets into 1/4
Wash but do not trim the beets.
Boil them until tender and remove them to cold water.
(Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
Core and chop the apples.
Wash, dry, and tear up the lettuce.
Arrange it on plates with the apples, beets and nuts over it.
Drizzle the dressing over the salads.
Grill chicken breast from frozen, seasoning with salt and pepper to taste.
Cool and slice each breast into 4 or 5 slices.
Wash beets and wrap in heavy-duty aluminum foil, Bake on cookie sheets at 350 for 45 minutes or until done.
Peel beets, cut julienne.
Mix vinegar, honey, Dijon, salt and pepper.
Gradually whisk in olive and walnut oil until blended.
Arrange endive and radicchio on individual plates, top with chicken slices, apple slices and beet slices.
Sprinkle with cheese.
Drizzle evenly with dressing.
In a large salad bowl, combine salad dressing, 1 1/2 tbsp lime juice and 1/2 tsp lime zest. Add beets and toss to coat. Pile arugula on top of beets and sprinkle with cheese. Cover with a damp paper towel and chill until ready to serve. Toss salad just before serving.
In large bowl, whisk together vinegar and oil.
Toss in beets until well coated, then add cheese and walnuts.
Toss gently until just coated.
Line serving platter with green leaf lettuce.
Serve on beet-cheese mixture.
ven to 475\u00b0F. Grease and line 2 mini loaf pans
eanwhile, to make the arugula and walnut pesto, process arugula, basil, walnuts
harlottes with Tomato and Coriander Salad
1. Prepare the
rape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers
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.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
Lightly grease and line a 12 x 8-
To make the herb and noodle salad, soak noodles in boiling water
ginger, shallot, garlic, lime juice and fish sauce, pulsing, until mixture
To marinate the fish, combine the yogurt, garlic, ginger, spices and fish in a medium bowl. Cover, and refrigerate 3 hours.
For the chickpea and herb salad, combine watercress, chickpeas, olive oil and lime juice in a large bowl. Season to taste with salt and freshly ground black pepper.
Drain fish and cook on a heated grill 3 mins each side, or until just cooked. Serve with salad and lime wedges.
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.
Toast peppercorns and coriander seeds in a small