arge bowl. Add the fish and mash with a fork until
uice, ginger, paprika, cumin, garlic and cayenne pepper.
Add the
Score chicken in 2-3 places using a sharp knife. Rub with cinnamon.
For the carrot salad, combine all ingredients in a bowl and season to taste. Cover and chill until needed.
Heat oil in a large frying pan on high. Cook chicken, skin-side down, 4-5 mins each side, until golden and cooked through. Stir in lemon zest. Top with extra zest and serve with salad.
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.
Combine ground meat, breadcrumbs, mint, spices and lemon juice. Season. Shape into 12 links. Cook on a heated, oiled grill plate (or frying pan) until cooked through.
Meanwhile, to make Tunisian carrot salad, cook carrots on a heated, oiled grill plate until just tender. Toss with remaining ingredients.
Serve kofta with Tunisian carrot salad and yogurt.
Heat oil in a frying pan, season fish and saute on each side for 3-4 mins. Set aside.
Meanwhile, heat orange juice, prunes and garlic and cook for 3-4 mins. Add carrot ribbons, season and cook for 2 mins.
To finish, heat butter in a saucepan and add parsley. Serve fish with parsley butter and carrot salad on the side.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
To make the herb and noodle salad, soak noodles in boiling water
izzle in oils until smooth and emulsified.
Toss all
Mix together and chill until ready to serve.
lly out of the skillet and let it rest. Without
harlottes with Tomato and Coriander Salad
1. Prepare the
rape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers
Lightly grease and line a 12 x 8-
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.
Put the apple and carrot in a bowl.
Mix together the lemon juice, cinnamon, and mint in a cup add a bit of Splenda if desired.
Drizzle over the apple and carrot mixture.
Toss to mix.
Toast peppercorns and coriander seeds in a small