Wednesday, 04. July 2007

     Back to contents







Avocado salad.


1 lettuce (of choice)

1 red capsicum

3 sticks celery

2 avocados

½ cup oil

1 teaspoon olive oil

1 clove garlic

1 egg

1 tablespoon white vinegar

1 tablespoon lemon juice

½ teaspoon Worcestershire sauce

few drops Tabasco

Salt, pepper to taste


Combine oil and crushed garlic, allow to stand for at least 1 hour. Boil egg for 1 minute, then place in blender and mix well with oil and garlic. Gradually add the vinegar, lemon juice, Worcestershire sauce, Tabasco, salt and pepper. Refrigerate for at least 1 hour. Tear lettuce into pieces, arrange in large bow,. Slice capsicum and celery and combine over lettuce. Add peeled and sliced avocados, cover with dressing.



Avocado, mango and walnut salad.


Salad                                                        Dressing

2 avocados, peeled, sliced

1/4 cup olive oil

2 mangoes, peeled, sliced

2 tablespoons lemon juice

1/2 cup walnut halves

1 tablespoon thickened cream

1/2 cup diced bacon

1 lettuce (of choice)


Combine all salad dressing ingredients in screw top jar, shake well. Cook bacon in microwave on paper towel.  Arrange mango, avocado, walnut and bacon on lettuce,  top with dressing.  6



Broccoli and cauliflower salad    (side salad to accompany barbecue steak).


250 gram broccoli

250 gram cauliflower

½ cup slivered almonds

½ cup Italian dressing

2 tablespoon lemon juice


Bring a large pan of salted water to the boil. Cut the broccoli and cauliflower into florets, place into boiling water for 1 minute, remove and plunge into iced water. Drain well. Preheat oven to 180C, spread almonds onto alfoiled tray, cook in oven for 5 minutes, remove and allow to cool. Combine dressing and lemon juice in sealed jar, shake well. Place vegetables in a serving bowl, pour over dressing, sprinkle with almonds, serve as side salad.   6



Caesar salad.


Salad                                                        Dressing

½ cos lettuce, separate leaves

¾ cup French dressing

½  lettuce of choice, separate leaves

1 teaspoon salt

1 clove garlic, crushed

1 coddled egg (see below)

2 slices bread, cut into 10 cm strips

1 teaspoon French mustard

200 gram shredded bacon

2 anchovy fillets, finely chopped  (opt)

¼ cup shredded parmesan cheese

1 teaspoon Worcestershire sauce

3 hard boiled eggs, sliced

1 tablespoon lemon juice

1 ripe tomato, cut in wedges

2 tablespoons butter or margarine

½ cup cooked skinless chicken, chopped fine


To coddle egg, gently lower egg into boiling water, allow to boil for 1 minute, remove and cool in cold water.


Dressing:     Add dressing ingredients, except coddled egg, to screw top jar. Shake well. Break egg and add to dressing, shake well, store in refrigerator.


Salad:     Wash lettuce well, discard tough outer leaves, place in plastic bag and refrigerate until leaves are nicely crisp. Heat butter in pan, lightly cook bacon, drain on paper towel, set aside. Add garlic to pan, remove crusts from bread, cut into about 1cm squares, spray with oil, fry in pan until bread browns (do no toast), remove, allow to cool, Tear lettuce leaves into pieces, combine all salad ingredients except bread and cheese, lightly toss, place in large bowl, drizzle with dressing.  Top with cheese and bread



Char grilled beef and eggplant salad.


2 medium eggplant

3 medium zucchini

2 red capsicum

2 cups small button mushrooms

2 onions, thickly sliced

¼ cup olive oil

1 tablespoon lemon juice

750 gram rump steak

40 gram snow pea sprouts

¼ cup shredded basil

salt and pepper to taste


(Choose egg plant that has dark shiny skin, wrinkled dull fresh indicates the egg plant is not fresh).


Slice egg plant in half, place cut side down, and slice into long thin strips, spread out in a single layer on large plate, sprinkle with salt, cover and store in refrigerator for 30-40 minutes, rinse under cold water, dry thoroughly.  Set aside. Slice zucchini into small discs, slice capsicum into thin strips, cut mushrooms into halves. Combine all vegetables (except basil and snow pea sprouts) with oil and lemon juice in large bowl, cover, and store in refrigerator for 30-40 minutes.


Remove excess fat from meat, place on lightly greased hot grill or barbecue plate, seal each side for 2 minutes, remove to cooler section of barbecue, cook further 2 minutes each side, remove, cover with alfoil, allow to cool. Slice thinly. Drain vegetables, place on barbecue and cook about 5 minutes until tender. Arrange a pile of snow pea sprouts on individual serving plate, top with meat and vegetables, garnish with shredded basil.    4



Chef’s salad.


6 iceberg lettuce cups

50 gram Swiss cheese

4 slices shaved ham

1 cup cooked chicken, chopped

3 egg tomatoes

2 hard boiled eggs, quartered

½ cup French dressing


Wash and thoroughly dry the lettuce. Place lettuce cups in serving bowl. Cut the cheese and ham into fine strips, cut tomato into 6 wedges. Combine cheese, ham, chicken, tomato and egg in a mixing bowl, spoon salad mix into lettuce cups, drizzle the dressing over and serve immediately.   6





Vegetables                                     Dressing

¼ small cabbage, finely shredded

½ cup mayonnaise

1 stick celery, finely chopped

2 tablespoons white vinegar

2 medium carrots, grated

1 teaspoon French mustard paste

1 white onion, finely diced

4 tablespoons canola oil

1 red capsicum, finely chopped

2 teaspoons lemon juice

¾ cup tasty grated cheese

2 tablespoons sugar

small can pineapple pieces

2 tablespoons sour cream

1 red onion, finely diced


Dressing.   Mix together all ingredients.


Coleslaw.   Mix together all ingredients, stir through dressing, let stand in refrigerator, covered, for 30 minutes.



Cucumber salad and pita bread.


1 carrot, grated,

cucumber (of choice) sliced into thin strips

red onion, sliced into rings

1 stick celery, thinly sliced

3 tablespoons mayonnaise

½ cup cooked skinless chicken, chopped fine

1 teaspoon mustard (of choice)


Combine all ingredients, warm pita bread in oven or microwave (do not toast), spoon mixture into pockets.



Curried egg salad.


Eggs                                                     Mayonnaise

8 eggs

1 onion, finely chopped

2 sticks celery, thinly sliced

60 gram butter

4 shallots, chopped

1 tablespoon curry powder

3 tablespoons chopped parsley

½ cup mayonnaise

6 thin slices square white bread

1 tablespoon lemon juice

60 gram butter or margarine

½ cup cream

lettuce leaves

salt and pepper to taste

3 tablespoon grated parmesan cheese


Mayonnaise:     Heat butter in pan, add onion, sauté gently until onion is transparent, add curry powder, stir over heat for further minute, remove and allow to cool. Combine with mayonnaise, mix in lemon juice, salt and pepper. Beat cream until soft peaks form, gently add to mayonnaise mixture. Refrigerate until ready to serve.


Eggs:     Hard boil eggs, drain, cool in cold water, shell when cold, slice in half. Place celery, parsley and shallots in bowl, mix well. Remove crusts from bread. Using 4cm circular pastry cutter, make 18 circles of bread. Brush melted butter on each side of bread, sprinkle top with parmesan cheese, place on tray in 180C oven and cook for 10 minutes or until golden brown, remove from oven and cool. Line oval serving plate with lettuce leaves, place egg halves down one side of plate, spoon celery mix into centre of plate, then place bread rounds on other side of plate. Refrigerate until ready to serve.  Serve mayonnaise in separate bowl to salad.     6



Garden salad.

120 gram red cabbage

200 gram mixed green lettuce leaves

1 medium carrot, grated

1 large stick celery, finely chopped

small green capsicum, finely sliced

1 tomato, sliced thinly

½ apple cucumber, finely sliced

¼ cup French dressing


Wash lettuce leaves and dry thoroughly, tear into bite size pieces. Finely shred the cabbage. Add all ingredients to large bowl, add dressing, toss lightly to combine.



Hokkien Salad.


290 gram Korma curry paste

large can sliced peaches, drain off syrup

450 gram Hokkien noodles

natural or vanilla yoghurt

1 brown onion, wedged, separated

1 carrot, cut into thin strips

3 tablespoons lemon juice

small bunch spinach, roughly chopped

mint sauce

125 gram flaked almonds

500 gram sirloin lamb fillet (or eye fillet beef)


Char-grill the lamb (or beef) until just pink in the middle, sprinkle on mint sauce, cover with foil set aside. Place noodles in a large bowl, cover with boiling water, set aside. Heat a large wok, add small amount of oil, cook almonds, stirring constantly until golden brown, remove and drain on paper towel. Add onion and carrot to wok, cook until they start to soften, add curry paste, stir in for 2-3 minutes. Add peach juice, and lemon juice, stir. Turn heat to low, place spinach on top, cover, cook until spinach starts to wilt. Slice meat thinly, drain water from noodles, place noodles in serving plate, cover with curry, add almonds, serving of peaches and meat, cover with 2-3 tablespoons of yoghurt.



Marinated baby octopus salad.


2 teaspoon crushed garlic

800 gram baby octopus, gutted and cleaned

½ cup olive oil

1 red capsicum, finely chopped

1 tablespoon sweet chilli sauce

2 tablespoon chopped fresh coriander

2 tablespoon lemon or lime juice

salt and pepper to taste


Wash octopus thoroughly, pat dry, combine with oil and garlic in bowl, cover with Glad wrap, store in refrigerator for at least 3 hours. Heat a wok or pan to high heat, cook octopus in small batches for 3-5 minutes or until tender. Drain on paper towel. Combine capsicum, chilli sauce, coriander and juice in a serving dish, stir in octopus.     4



Marinated mushroom and tomato salad.


olive oil

1½ cups balsamic vinegar

1 teaspoon caster sugar

2 teaspoon Dijon mustard

1 teaspoon crushed garlic

300 gram cup mushrooms, sliced

250 gram cherry tomatoes, halved

1 large ripe avocado, sliced

6 bocconcini* sliced

½ cup small basil leaves

salt and ground black pepper to taste


*Bocconcini are small fresh mozzarella cheese balls sold in a whey solution.


Combine ½ cup olive oil, vinegar, sugar, mustard, garlic and salt and pepper in  a sealed container, shake well to combine. Place mushrooms in a large bowl, pour over 2/3 of the dressing, stir well to combine, cover and marinate in refrigerator for at least 1 hour. Remove from fridge, add cherry tomatoes, avocado, bocconcini, basil and remaining dressing, toss gently to combine, season with salt and pepper, serve in large bowl, accompanied with fresh bred rolls.   4-6



Minted lamb salad.


500 lamb fillets

olive oil

1 red coral lettuce

2 punnets cherry tomatoes

1 tablespoon white vinegar

½ teaspoon French mustard paste

1 handful fresh mint, chopped

1 teaspoon white sugar

100 gram camembert cheese


Place ¼ cup olive oil, vinegar, mustard, mint and sugar into sealed jar, shake well, set aside. Trim excess fat and sinew from meat, heat in lightly oiled heavy based pan on high heat, turning frequently. Do not overcook. Remove meat from pan, cover with alfoil, let stand to cool. Slice meat thinly. Slice cheese into strips about 1 cm thick by 4 cm long. Add 1 tablespoon olive oil and cheese to pan, cook until golden brown on outside, turning occasionally, drain onto paper towel. Wash lettuce and dry thoroughly, tear into bit size pieces. Arrange lettuce onto individual serving plates, arrange tomatoes and lamb over lettuce, add warm cheese, drizzle dressing over, serve immediately.     4



Mushroom and bacon salad.


1 cup button mushrooms, halved

200gr short bacon rashers, cut into strips

1 punnet cherry tomatoes, halved

various lettuce salad mix

100gr snow-pea sprouts

French herbs dressing


Medium heat a small amount of  EV olive oil in a frying pan, add the mushrooms and bacon and cook, tossing, until lightly browned. Add all other ingredients to a large bowl, top with dressing and toss well to coat. Remove mushrooms and bacon from pan and place evenly over salad, serve immediately.    4



Mushroom, pea and avocado salad.


¼ cup olive oil

500 gram cup mushrooms, sliced

grated rind 1 lemon

250 gram snow peas

2 tablespoons lemon juice

large ripe avocado, peeled and chopped

1 tablespoon sweet chilli sauce

3 cups mixed lettuce leaves

2 tablespoon Dijon mustard

salt and pepper to taste


Combine olive oil, lemon rind and lemon juice, sweet chilli sauce, mustard and salt and pepper in a screw top jar, shake well to mix all ingredients. Place mushrooms in a large bowl, pour over marinade, allow to stand for 15 minutes. Cook snow peas in boiling water for 2-3 minutes, or until just tender. Drain and cool in cold water. Drain.  Place lettuce leaves in large serving bowl, fold the peas and avocado through the marinated mushrooms. Spoon mushroom mixture over salad leaves and serve immediately.     4-6



Mushroom salad   (side salad to accompany barbecue steak).


500 gram small button tomatoes

2 teaspoon white vinegar

olive oil

2 tablespoon white wine

2 teaspoons honey

2 teaspoons wholegrain mustard paste


Heat 2 tablespoons olive oil and wine in a heavy based pan. Add mushrooms and stir 6 minutes or until mushrooms are just tender. Retain any pan juices, set aside. Place mushrooms in a serving bowl and set aside to cool. Place 2 tablespoons olive oil with vinegar, honey, pan juices and mustard into a sealed jar and shake well. Pour dressing over mushrooms and gently mix through.



Pineapple and Basil Salad.


½ small pineapple-chopped,

1 sliced avocado,

3 chopped spring onions,

½ cup basil leaves and mixed salad leaves.


Toss together Combine ¼ cup French dressing with the grated rind of 1 lemon. Drizzle the dressing lightly over the salad.     2



Potato salad (cold).


Salad Dressing

500gram new potatoes

1 cup basil leaves loosely packed

2 tablespoons pine nuts

2 crushed garlic cloves

1 cucumber sliced

2 tablespoon pine nuts  toasted

2 teaspoons chopped fresh basil

2 tablespoons grated parmesan cheese


1/2 cup mayonnaise


1/4 cup light sour cream


Place pine nuts on oven tray, toast in moderate oven for 5-8 minutes. Combine basil, garlic, 2 tablespoon toasted pine nuts and parmesan cheese in processor, process until smooth, add mayonnaise and sour cream, process in short bursts until smooth.


Boil or steam potatoes until tender, drain, place in salad bowl, add 2 tablespoons nuts to the potatoes with cucumber, pour dressing over, toss lightly, sprinkle with basil.       6



Potato Salad (hot).


2 x 400 grams new potatoes

4 tablespoons chopped parsley

2 tablespoons shopped mint

1 tablespoon chopped chives

2 teaspoons green peppercorns

½ cup mayonnaise

2 tablespoons French dressing

2 tablespoons cider vinegar

½ cup cream


Drain and rinse potatoes under hot water. Combine remaining ingredients in pan, add potatoes, heat gently for about 5 minutes—do not boil.     4



Prawn and Potato Salad.


½ kg medium prawns, peeled

1kg small potatoes,


jar creamy sun dried tomato pesto sauce

extra light olive oil

4 eggs, hard boiled and quartered

bunch rocket, washed and trimmed

4 spring onions, chopped

lemon juice

salt and pepper to taste

2 tablespoons vinaigrette

lettuce to serve


Boil potatoes in minted water, drain, allow to cool, slice in half. Combine potatoes with eggs, rocket, spring onions, prawns, oil, 3 tablespoons lemon juice, and salt and pepper. Toss lightly. Mix ½ cup mayonnaise, pesto, vinaigrette, 3 tablespoons lemon juice in a small bowl, set aside. Line large serving bowl with lettuce leaves, add salad mix, pour over dressing.    4



Rice salad.


1½ cups long grain rice

1 small red capsicum, diced

1 small cucumber, peeled

2 spring onions, finely sliced

270 gram corn kernels, drained

½ cup French dressing

1 tablespoon chopped fresh parsley.


Cook the rice in salted boiling water until tender, rinse under hot water, drain well. Slice cucumber, then cut each circle into quarters. Combine rice and vegetables in large bowl, toss, gently stir through French dressing, transfer to serving bowl, sprinkle parsley over top. Serve at room temperature     8



Roast pumpkin, green beans and avocado salad.


Salad                                                Dressing

1 butternut pumpkin

1 tablespoon honey

1 tablespoon ground cumin

2 tablespoons soy sauce

2 tablespoons olive oil

¼ cup olive oil

200gr green beans, topped

salt and fresh ground black pepper to taste

100gr baby English spinach leaves

2 avocados, cut into 2.5cm cubes

100gr chopped macadamia nuts.


Dressing:     Combine the honey, soy sauce, olive oil, salt and pepper in a bowl, mix well.


Salad:     Peel the pumpkin and cut into 2.5cm cubes. Preheat an oven to 200C. Line an oven tray with non-stick baking paper. Place the pumpkin, cumin and oil into a large bowl and toss to coat the pumpkin. Roast the pumpkin on the baking paper for 20—25 mins, turning occasionally, until pumpkin is cooked through and coloured on the edges. Remove and place in a large serving bowl. While roasting, bring a large pan of water to the boil, add the beans and cook for 2-3 mins, drain, rinse under cold water and add to the serving bowl. Add the spinach, avocados and the nuts.  Pour on the dressing, toss to combine. 4-6



Soy mushroom and chicken salad.


400 gram button mushrooms

7 green onions, thinly sliced

1 bar-b-q chicken

½ cup soy sauce

¼ cup mirin

¼ cup extra virgin olive oil

ground black pepper

2 tablespoons caster sugar

2 large Lebanese cucumbers

crusty bread to serve


Thinly slice the mushrooms, shred the flesh from the chicken, discard flesh and bones. Place mushrooms, green onions and chicken into a large bowl, combine well. Combine soy sauce, mirin, olive oil, pepper and caster sugar in sealed container, shake well to combine, pour over mushroom mixture, cove with plastic wrap and store in refrigerator for 1 hour. Finely slice the cucumbers lengthways (use a potato peeler) and toss through mushroom mixture, serve with crusty bread.



Salad dressing.


1 egg yolk

½ cup Nestlé condensed milk

2 teaspoons mustard powder

½ cup brown vinegar

2 teaspoons salt

2 tablespoons butter (not margarine) melted


Beat the egg yolk, mustard, salt and condensed milk together until well mixed. Gradually add the vinegar then melted butter, then mix well for further 2-3 minutes. Store in refrigerator.



Thai beef salad


Salad Dressing.

500gr beef fillet

1 teaspoon crushed garlic

3 medium Lebanese cucumbers

2 teaspoons finely chopped lemon grass

4 red Thai chillies, sliced thinly

2 teaspoons finely chopped coriander root

4 green onions, sliced thinly

1 tablespoon lime juice

½ cup fresh mint leaves

2 tablespoons light soy sauce

½ cup coriander leaves

2 teaspoons brown sugar

¼ cup fish sauce

1 teaspoon fish sauce

¼ cup lime juice

1 tablespoon grated palm sugar

250gr cherry tomatoes, halved


Dressing:     Combine all ingredients in a small bowl.


Salad:     Combine the fish sauce and lime juice in a bowl, add the beef and toss to coat, cover and store in refrigerator for at least 3 hours—preferably overnight. Drain the beef and discard the marinade. Peel the cucumber and slice thickly. Cook beef on heated oiled grill plate until browned all over and cooked as desired. Stand for 5 minutes then slice thinly. Place the beef, cucumber, chilli, onion, herbs and dressing in a large bowl, toss gently to combine.     4



Thai chicken and lychee salad.



3 cups shredded cooked chicken

565g can lychees in syrup, drained,

1 small red onions, sliced thinly

8 green onions, sliced thinly

2 cups (160g) bean sprouts

½ cup firmly packed mint leaves

½ cup firmly packed fresh coriander leaves



1 teaspoon finely grated lime rind

1 teaspoon sambal oelek

¼ cup (60ml) lime juice

1 teaspoon sesame oil

1 tablespoon brown sugar

2 teaspoons fish sauce


(Sambal Oelek is made from chilies. Used to add heat to a dish without altering the other delicate flavours)

Combine dressing ingredients in screw-top jar; shake well.  Halve and seed the lychies. Combine chicken, lychees, onions, sprouts, mint and coriander in large bowl. Drizzle dressing over salad; toss gently to combine.     4



Thai Chicken and Glass Noodle Salad.



1 tablespoon peanut oil

2 chicken breast fillets, sliced thinly

½ cup unsalted peanuts, chopped

150gr bean thread noodles (vermicelli)

2 medium carrots

1 small red capsicum

100gr snow peas

¼ cup lightly packed mint leaves

3 tablespoons sesame oil

½ cup lightly packed coriander leaves



½ cup  lime juice

¼ cup fish sauce

1 teaspoon crushed garlic

1 tablespoon brown sugar

1 small red chilli, chopped finely


Salad:     Heat a large wok, add peanut oil and chicken and cook over medium—high heat until half cooked. Add the nuts and stir until nuts are browned and the chicken is cooked through. Put the noodles in a medium heatproof bowl, cove with boiling water and stand until tender, drain. Cut the carrots, capsicum and snow peas into long thin strips.


Dressing:     Combine all dressing ingredients in a screw-top jar, shake well. Combine th enoodles, vegetables, herbs, sesame oil and lime dressing in a large bowl, toll gently to combine.


Arrange noodle mixture on a serving platter, top with chicken mixture, sprinkle with extra coriander leaves.       4



Tropical chicken salad.


1 barbecued chicken

1 cos lettuce

3 tomatoes

1 white cucumber, thinly sliced

1 small can pear halves (sliced)

½ small can lychees (sliced)

2 large ripe mangos, thinly sliced

2 ripe avocados, thinly sliced

handful walnuts (quartered)

½ red onion, sliced into rings

½ cup grated cheddar cheese

40 gram alfalfa sprouts

Taylor's summer harvest mango vinaigrette


Pull all meat from chicken carcass, (easier when chicken is warm) leave in bite size pieces, place in sealed container, pour 1/3 cup vinaigrette over chicken and let stand in refrigerator for 1 hour. Remove chicken from vinaigrette retain vinaigrette for later. Pull lettuce apart, arrange layer of leaves on large platter. Slice tomatoes from top to bottom, then place flat side of tomato on work place and thinly slice tomato in downwards movement.


Layer tomatoes over lettuce. Layer cucumber over tomatoes, then layers of alfalfa, pear, grated cheese, onion, another layer of lettuce, chicken, mango, lychees, more cheese then top layer of tomato. Sprinkle nuts evenly over the top. Pour vinaigrette liberally over the lot, allow to stand for about 10 minutes. Serve by selecting a portion from the top to the bottom of the salad.



Tuna salad.

500gr frozen whole baby beans

1 iceberg lettuce

12 small potatoes, boiled, halved

4 tomatoes, wedged

4 hard boiled eggs, sliced

400gr can tuna

black olives

200ml mayonnaise

¼ cucumber, sliced

150gr corn kernels

20ml balsamic dressing


Drop beans into boiling water for 2 minutes, remove and run under cold water, drain. Mix mayonnaise and balsamic dressing, set aside. Break up lettuce, arrange in large platter, top with beans, cucumber, potatoes, corn, tomatoes and eggs. Break up tuna, drain, spread over top, pour mayonnaise over all, top with olives. Allow to sit for at least 20 mins.     4



Waldorf Salad.


3 medium red apples

2 medium green apples

2 sticks celery, sliced

¼ cup walnut halves

¼ cup mayonnaise

2 tablespoons French dressing

1 tablespoon sour cream

green lettuce leaves to serve


Quarter and core the apples, cut into 2 cm chunks, mix in large bowl with celery and walnuts. In separate bowl combine mayonnaise, French dressing, and sour cream, mix well. Add to salad and mix well. Line serving bowl with lettuce leave, spoon salad mix into bowl, serve immediately.     6



Back to contents