Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
Boil cider over high heat in a small saucepan until reduced to 3 tbsp (takes 15 to 20 minutes).
Allow cider to cool completely (speed this up by refrigerating).
Mix together the cooled cider, yogurt and cinnamon and set aside.
Mix the apples, pears, grapes, celery, raisins and nuts in a bowl.
Add the yogurt mixture to the apple mixture and toss to coat.
Place a lettuce leaf of each plate and top with Waldorf salad.
To make the salad, combine celery, apples, nuts and parsley. Toss with mayonnaise and yogurt. Season.
For the pork schnitzels, combine breadcrumbs, Parmesan and sage. Season. Coat pork in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Chill for 20 mins.
Heat oil in a large frying pan over medium heat. Cook schnitzels for 3-4 mins per side, until golden and cooked through. Drain on paper towels. Serve with salad.
ver high heat. Cook pork for 7-10 mins, until cooked
arge bowl mix together, cabbage, apple strips, celery and walnuts.
Dissolve gelatin in boiling water.
Stir in cold water.
Chill until partially set.
Fold in 1 cup apples, celery and walnuts. Pour into lightly oiled 5-cup ring mold.
Chill until firm. Unmold.
Garnish with lettuce leaves.
Combine Cool Whip and salad dressing.
Fold in 1 1/2 cup apples.
Spoon into center of mold. Garnish with apple slices and walnut halves.
Serves 8.
oat in marinade. Cover; refrigerate for 3 hours or overnight.
For the radish salad, combine the radish, onion and salad greens in a medium
For the chicken meatballs, place the
ith plastic wrap and refrigerate for 15 mins to marinate.
For the fritters, mix cheeses, egg
hill, covered, for 15 mins.
For the couscous salad, prepare couscous in
ea salt and set aside for 30 mins. Rub off excess
o coat. Cover and refrigerate for 2 hours.
Meanwhile, combine
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.
oil on high heat. Boil for 10 mins or until the
For the chickpea salad, place the chickpeas in a
lastic wrap and let stand for 5 mins or until the
For the cucumber salad, mix the vinegar and sugar
For the dressing, place the chili pepper, garlic, cilantro and pepper into a mortar. Season with salt and pound with a pestle until smooth. Stir in the lime juice.
For the crab salad, place the crab, lime leaf, lemongrass, chili pepper, herbs and bean sprouts into a large bowl and toss with the dressing.
Divide the crab salad among 4 serving plates. Garnish with trout roe.