To make the dressing, combine mayonnaise, 1/2 the blue cheese, cream and lemon juice. Season. Set aside.
Bring a large saucepan of water to a boil. Reduce heat to low. Add chicken and simmer very gently for 8-10 mins. Remove from heat. Let rest in water for 5 mins. Remove chicken from water. Let cool then slice.
In a salad bowl, toss fennel, lettuce, pears, walnuts and dill together. Add dressing and toss to combine.
Serve salad topped with chicken and remaining blue cheese.
taste with salt and pepper and cook over a low
ith a sharp knife and fill the cuts with
spread on a baking sheet and place in the refrigerator to
owl.
To make individual salad stacks, place radish slices in
Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
e lemon zest, and only the fronds from fennel. This will
e lamb with olive oil and season on both sides.
ollowing packet instructions. Drain well and return to pan.
Heat
Use a sharp knife to remove orange peel.
Cut oranges into segments, removing all the white pith.
Slice end from fennel and remove shoots from top (reserve shoots).
If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
Cut in half and thinly slice.
In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
Arrange fennel slices and orange segments on individual serving dishes.
Drizzle dressing over salads and garnish with reserved fennel fronds.
wl. Season with salt and pepper and set aside to marinate.
Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Hold the orange over a bowl to catch juice; cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Repeat with remaining oranges, grapefruit, and tangerine.
Gently toss oranges, grapefruit, tangerine, fennel, and onion together. Add mint, vinegar, and salt; toss gently.
Combine spices with pepper and 1/4 teaspoon of salt.
Pare and slice orange.
Pare and slice avocado.
Slice and separate into rings the onion.
Use salad greens for basic salad.
owl with combined orange peel, juice, 1 tbsp oil and spice. Toss
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-