ver high heat, bring potatoes and enough water to cover to
Add the eggs to a pot of boiling water. After 1 min, turn off heat and cover pot, leaving eggs to sit in hot water for 12 mins. Run under cold water to cool. Set aside to cool completely. Using the side of your thumb, peel the shell from the egg and slice.
Whisk together the oil, vinegar, sugar, garlic and paprika. Season to taste with salt and freshly ground black pepper.
Place the egg and all the remaining ingredients in a large bowl, add the dressing and toss to mix. Season with extra freshly ground black pepper.
sp of the lemon juice and season with freshly ground black
e beets with the anchovies and most of the parsley in
ginger, shallot, garlic, lime juice and fish sauce, pulsing, until mixture
Mix oil, vinegar and sugar and pour over the spinach and lettuce, bacon and onion.
Mix well.
Put the egg and avocado in a small bowl and mash until well
Tear lettuce into
small
pieces.
Add nuts and berries and pour salad dressing over all and mix.
In a small bowl, mix sour cream, mayonnaise, and vinegar.
In a bowl, mix peas and lettuce. Stir dressing into vegetables and add salt and pepper to taste.
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
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.
ugar, 2 tablespoons vinegar, gochujang, and black sesame seeds together in
Toast peppercorns and coriander seeds in a small