|
Summer
Time
Here's
a couple more of my favorite recipes:
Salmon,
Fennel and Pomelo Salad
|
500
gm cooked salmon fillet flaked
1
bulb fennel cut in half and sliced
1
avocado, peeled and sliced
1
pomelo or grapefruit, peeled and segmented
1/2
bunch watercress trimmed
50
gm salmon roe
for
the dressing...
1/3
cup grapeseed oil
2
tablespoons fresh orange uice
1
teaspoon lemon juice |
Combine
salmon, fennel, avocado, pomelo and watercress in a
large bowl and toss gently.
For the dressing, combine all
ingredients, season with cracked black pepper, sea salt
and some sugar to taste. Whisk well and pour over the
salad. Serve with salmon roe. |
Potato,
Leek and Pea Salad with Creamy Dressing
|
400
gm fresh peas
8
wing beans or green beans, trimmed
1
leek washed and cut into thick slices
1
kg cooked chat potatoes cut into thick slices
6-8
radishes sliced
for
the dressing...
1/2
cup olive oil
1
tablespoon lemon juice
1
teaspoon lemon juice
1
teaspoon dijon mustard
1
egg
1
clove of garlic , chopped finely
1
drained anchovy, chopped |
Cook peas in
boiling salted water for 5-8 minutes or until tender,
then drain and refresh with cold water. Blanch beans and
leek in boiling water for 20 seconds then drain and
refresh under cold water. Combine peas, beans, leek,
potato and radish and toss gently.
For dressing, process all ingredients
in a food processor until well combined and season to
taste. Drizzle over the salad and serve. |
Risotto
Cakes with Prawns, Orange Creme Fraiche and Mizuna
Poached
Chicken Salad with Shitake Mushroom
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