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24 posts tagged salad

Haloumi and Crispy Artichoke Salad
Warm salad that’s hearty enough to have for dinner, maybe with a bit of grilled chicken.  Serves 2.Ingredients (salad):
1 block of haloumi, sliced in 8 pieces, and fried for 2 minutes on each side
8 artichoke halves, fried for 5 minutes on each side
1 red pepper, sliced thin
3 cups of rocket or lettuce
Ingredients (dressing):
Juice of half a lemon
2 tbsp ponzu sauce
2 tbsp olive oil
Salt and pepper
Mix the dressing, and serve on the salad ingredients while the cheese and artichoke are still warm.

Haloumi and Crispy Artichoke Salad

Warm salad that’s hearty enough to have for dinner, maybe with a bit of grilled chicken.  Serves 2.

Ingredients (salad):

  • 1 block of haloumi, sliced in 8 pieces, and fried for 2 minutes on each side
  • 8 artichoke halves, fried for 5 minutes on each side
  • 1 red pepper, sliced thin
  • 3 cups of rocket or lettuce

Ingredients (dressing):

  • Juice of half a lemon
  • 2 tbsp ponzu sauce
  • 2 tbsp olive oil
  • Salt and pepper

Mix the dressing, and serve on the salad ingredients while the cheese and artichoke are still warm.

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Steak with Crispy Brussel Sprouts and Zucchini Salad
Ingredients:
2 steaks
3 or 4 sprigs of rosemary
5 or 6 cloves of garlic
Salt pepper and olive oil
8 or so brussel sprouts, sliced in half
1/4 cup balsamic vinegar
1 tsp nutmeg
Sliced almonds to garnish
2 small zucchini, shaved in slices
Juice of half a lemon
Punnet of cherry tomatoes, cut in half
Mash up the garlic, salt, pepper and olive oil.  Rub into the steak with the rosemary sprigs and let marinate at least overnight. To cook, remove from marinade and sear on the grill or in a grill pan for 3 minutes on each side. Let rest for 5 minutes before serving. For the salad, mix zucchini, lemon and tomatoes, and season with salt and pepper. In a hot pan seasoned with oil, nutmeg, salt and pepper, add the brussel sprouts face down. Cook for 3-4 minutes before adding the balsamic vinegar, and cooking for a few minutes more.  Flip over and finish in the oven for 15 minutes until almost burned. Top with almonds.

Steak with Crispy Brussel Sprouts and Zucchini Salad

Ingredients:

  • 2 steaks
  • 3 or 4 sprigs of rosemary
  • 5 or 6 cloves of garlic
  • Salt pepper and olive oil
  • 8 or so brussel sprouts, sliced in half
  • 1/4 cup balsamic vinegar
  • 1 tsp nutmeg
  • Sliced almonds to garnish
  • 2 small zucchini, shaved in slices
  • Juice of half a lemon
  • Punnet of cherry tomatoes, cut in half

Mash up the garlic, salt, pepper and olive oil.  Rub into the steak with the rosemary sprigs and let marinate at least overnight.

To cook, remove from marinade and sear on the grill or in a grill pan for 3 minutes on each side. Let rest for 5 minutes before serving.

For the salad, mix zucchini, lemon and tomatoes, and season with salt and pepper.

In a hot pan seasoned with oil, nutmeg, salt and pepper, add the brussel sprouts face down. Cook for 3-4 minutes before adding the balsamic vinegar, and cooking for a few minutes more.  Flip over and finish in the oven for 15 minutes until almost burned. Top with almonds.

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Pear, Fennel, Mint and Feta Salad
Nice side salad, or dinner if you go a bit heavier on the veggies.
Ingredients:
A few cups of roquette
1 pear, sliced in circles (core and all), then sliced into matchsticks
1 small fennel bulb, shaved into thin slices
1/2 red onion, shaved into thin slices
1/2 cup chopped mint
Juice of 1/2 lemon
1/2 cup nice feta cheese
Olive oil, salt and pepper
Mix and serve.

Pear, Fennel, Mint and Feta Salad

Nice side salad, or dinner if you go a bit heavier on the veggies.

Ingredients:

  • A few cups of roquette
  • 1 pear, sliced in circles (core and all), then sliced into matchsticks
  • 1 small fennel bulb, shaved into thin slices
  • 1/2 red onion, shaved into thin slices
  • 1/2 cup chopped mint
  • Juice of 1/2 lemon
  • 1/2 cup nice feta cheese
  • Olive oil, salt and pepper

Mix and serve.

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Lamb Rump Roast with Herb Roasted Potatoes and Spinach Salad
Hands down, this is the best lamb I’ve ever eaten.  As part of the endless amount of meat I picked up from the market, I grabbed 2 lamb rumps and marinated them for 24 hours before cooking them.  It was quite easy to do, since I just put it together Sunday night, and then could throw it in the oven on Monday after work.  The salad was simple, and the potatoes I cooked with some of the reserved duck fat from the weekend.  You can buy it in the shop, but I just skimmed it from the bottom of the pan and put it in a container.
Ingredients (lamb):
2 lamb rumps (think fairly large single serves… with leftovers)
1/2 cup thyme, roughly chopped
1/2 cup rosemary, roughly chopped
Juice of half a lemon
3 garlic cloves, diced
3-4 tablespoons of olive oil
Salt and pepper
Toss everything together and marinade for at least a few hours to overnight.  It could probably even go 2 days.  Remove lamb from marinade, getting off the herbs, and set aside.  Get an oven-proof pan nice and hot, and sear the fatty side of the lamb for about 5 minutes, until it’s starting to get really brown and burned.  This is going to get the lamb all sorts of juicy while it’s cooking.  Flip it over, drizzle with a bit of olive oil (I also added some carrots, but I don’t think it did anything for the lamb, they were just going off and needed eating), and bake for 30 minutes at 200C / 375F.  Remove, let rest for 5 minutes, and slice to serve.  If you want it to look really pretty, you can remove that fatty top bit, it’s done its job.
Ingredients (potatoes):
5-6 fingerling potatoes, skins scored with a fork, and chopped in half / thirds depending on size
1/2 cup chopped sage and rosemary
Salt and pepper
Heaping tablespoon of duck fat
Combine the ingredients and bake for 40 minutes at 200C / 375F, flipping halfway through.

Lamb Rump Roast with Herb Roasted Potatoes and Spinach Salad

Hands down, this is the best lamb I’ve ever eaten.  As part of the endless amount of meat I picked up from the market, I grabbed 2 lamb rumps and marinated them for 24 hours before cooking them.  It was quite easy to do, since I just put it together Sunday night, and then could throw it in the oven on Monday after work.  The salad was simple, and the potatoes I cooked with some of the reserved duck fat from the weekend.  You can buy it in the shop, but I just skimmed it from the bottom of the pan and put it in a container.

Ingredients (lamb):

  • 2 lamb rumps (think fairly large single serves… with leftovers)
  • 1/2 cup thyme, roughly chopped
  • 1/2 cup rosemary, roughly chopped
  • Juice of half a lemon
  • 3 garlic cloves, diced
  • 3-4 tablespoons of olive oil
  • Salt and pepper

Toss everything together and marinade for at least a few hours to overnight.  It could probably even go 2 days.  Remove lamb from marinade, getting off the herbs, and set aside.  Get an oven-proof pan nice and hot, and sear the fatty side of the lamb for about 5 minutes, until it’s starting to get really brown and burned.  This is going to get the lamb all sorts of juicy while it’s cooking.  Flip it over, drizzle with a bit of olive oil (I also added some carrots, but I don’t think it did anything for the lamb, they were just going off and needed eating), and bake for 30 minutes at 200C / 375F.  Remove, let rest for 5 minutes, and slice to serve.  If you want it to look really pretty, you can remove that fatty top bit, it’s done its job.

Ingredients (potatoes):

  • 5-6 fingerling potatoes, skins scored with a fork, and chopped in half / thirds depending on size
  • 1/2 cup chopped sage and rosemary
  • Salt and pepper
  • Heaping tablespoon of duck fat

Combine the ingredients and bake for 40 minutes at 200C / 375F, flipping halfway through.

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Chinese Roast Duck Salad
I followed the duck recipe from Almost Bourdain, but was missing a couple key ingredients.  My substitutions only really had a major effect when it came to the sauce, which isn’t looking all that appetizing here (I was missing the bean sauce).  The duck was amazing and juicy, and the skin was crispy, I’d very much recommend this recipe if anyone’s in the mood for duck!
For the salad, I combined shredded lettuce, red cabbage, orange, and beetroot.  The dressing is equal parts lime juice and oil, and about half a portion of honey.  Season with salt and chili flakes, and mix into the salad.

Chinese Roast Duck Salad

I followed the duck recipe from Almost Bourdain, but was missing a couple key ingredients.  My substitutions only really had a major effect when it came to the sauce, which isn’t looking all that appetizing here (I was missing the bean sauce)The duck was amazing and juicy, and the skin was crispy, I’d very much recommend this recipe if anyone’s in the mood for duck!

For the salad, I combined shredded lettuce, red cabbage, orange, and beetroot.  The dressing is equal parts lime juice and oil, and about half a portion of honey.  Season with salt and chili flakes, and mix into the salad.

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Beetroot, Goat’s Cheese and Mint Salad
Quarter washed, raw beetroot and roast, tossed in olive oil, salt and pepper, for 30 minutes.  Refrigerate, and once cool, toss with 1/4 cup chopped mint.  Top with goat’s cheese, and serve on witlof leaves.

Beetroot, Goat’s Cheese and Mint Salad

Quarter washed, raw beetroot and roast, tossed in olive oil, salt and pepper, for 30 minutes.  Refrigerate, and once cool, toss with 1/4 cup chopped mint.  Top with goat’s cheese, and serve on witlof leaves.

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Lamb Rack Roast and Grilled Veggie Salad
I have not been cooking this week.  Tis the season for wine to be an acceptable substitute for dinner, apparently, although I’ve got to say I’ve been out to two new places this week that blew my mind.
I’ve heard a lot of hype about Ms. G’s in Potts Point, but I’ve been skeptical of the queues and overpriced cocktails.  It was all true.  I would eat there every day if I could.  Besides everything being amazing, we finished off with a dessert called Stoner’s Delight 2.0, which pretty much tastes like magic on a plate.
I think I actually first discovered Duke Bistro in Surry Hills on the internet, somewhere.  Thank you, internet!  It’s one of the coolest venues I’ve found in Sydney, hidden upstairs in what feels like someone’s house, and the food was incredible.  Anyplace that suggests you start off with the bacon jam is my sort of place.
Oh, in case you were more interested in the salad, here’s the recipe:
Ingredients:
.5 kilo lamb rack
1/2 cup chopped fresh thyme
Olive oil, salt and pepper
1/4 cup red wine
Juice of 1 lemon
1 red or yellow pepper, sliced in strips
2 portabello mushrooms, sliced
2 sweet potatoes, sliced
Lettuce and tomatoes, or whatever else you want in your salad
Rub the lamb rack with salt, pepper, and 1/4 cup of thyme (no olive oil).  Let it hang out and get happy while you do the rest.
Toss the sweet potatoes in 1/4 cup of thyme, and season with salt, pepper and olive oil.  Bake on 200C / 375F, flipping halfway through, for about 30-40 minutes until they’re golden.
In a hot pan that can go in the oven, with a drizzle of olive oil, sear the lamb for 2 minutes on each side (including the top, so 3 sides), and rest it with the meatiest side touching the pan.  Pour in the red wine and add half the lemon juice, and bake for about 10 minutes.  Flip, and bake for another 10 before removing and letting it rest.  When you flip the meat, grill the veggies with salt, pepper and olive oil.  Or roast them with the sweet potatoes, or eat them raw.  Assemble your salad and pour on the rest of the lemon juice.  Serves 2.

Lamb Rack Roast and Grilled Veggie Salad

I have not been cooking this week.  Tis the season for wine to be an acceptable substitute for dinner, apparently, although I’ve got to say I’ve been out to two new places this week that blew my mind.

I’ve heard a lot of hype about Ms. G’s in Potts Point, but I’ve been skeptical of the queues and overpriced cocktails.  It was all true.  I would eat there every day if I could.  Besides everything being amazing, we finished off with a dessert called Stoner’s Delight 2.0, which pretty much tastes like magic on a plate.

I think I actually first discovered Duke Bistro in Surry Hills on the internet, somewhere.  Thank you, internet!  It’s one of the coolest venues I’ve found in Sydney, hidden upstairs in what feels like someone’s house, and the food was incredible.  Anyplace that suggests you start off with the bacon jam is my sort of place.

Oh, in case you were more interested in the salad, here’s the recipe:

Ingredients:

  • .5 kilo lamb rack
  • 1/2 cup chopped fresh thyme
  • Olive oil, salt and pepper
  • 1/4 cup red wine
  • Juice of 1 lemon
  • 1 red or yellow pepper, sliced in strips
  • 2 portabello mushrooms, sliced
  • 2 sweet potatoes, sliced
  • Lettuce and tomatoes, or whatever else you want in your salad

Rub the lamb rack with salt, pepper, and 1/4 cup of thyme (no olive oil).  Let it hang out and get happy while you do the rest.

Toss the sweet potatoes in 1/4 cup of thyme, and season with salt, pepper and olive oil.  Bake on 200C / 375F, flipping halfway through, for about 30-40 minutes until they’re golden.

In a hot pan that can go in the oven, with a drizzle of olive oil, sear the lamb for 2 minutes on each side (including the top, so 3 sides), and rest it with the meatiest side touching the pan.  Pour in the red wine and add half the lemon juice, and bake for about 10 minutes.  Flip, and bake for another 10 before removing and letting it rest.  When you flip the meat, grill the veggies with salt, pepper and olive oil.  Or roast them with the sweet potatoes, or eat them raw.  Assemble your salad and pour on the rest of the lemon juice.  Serves 2.

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Thyme and Lemon Lamb Chop Salad with Grilled Peaches, Haloumi, and Yogurt Dressing
In preparation for Thanksgiving, we had a really healthy salad for dinner the night before.
Ingredients:
5-6 lamb chops
1/4 cup fresh thyme
Juice of 1 1/2 lemons
Olive oil, salt and pepper
2 peaches, cut in quarters with pits removed
6 thick slices of haloumi cheese
1/4 greek yogurt
4-5 cups baby spinach
A handful of cherry tomatoes
Marinate the lamb chops for 2 to 24 hours in the thyme, juice of 1 lemon, salt, pepper, and a few tablespoons of olive oil.  Mix up the dressing, of the yogurt, remaining lemon juice, salt, pepper, and a few tablespoons olive oil.  Coat the haloumi and peaches in a bit of oil, and grill the peaches on a barbeque or indoor grill pan for 5 minutes on each side, lamb for 2 minutes on each side, and haloumi for 1 minute on each side.  Serve on a bed of spinach with some cherry tomatoes.

Thyme and Lemon Lamb Chop Salad with Grilled Peaches, Haloumi, and Yogurt Dressing

In preparation for Thanksgiving, we had a really healthy salad for dinner the night before.

Ingredients:

  • 5-6 lamb chops
  • 1/4 cup fresh thyme
  • Juice of 1 1/2 lemons
  • Olive oil, salt and pepper
  • 2 peaches, cut in quarters with pits removed
  • 6 thick slices of haloumi cheese
  • 1/4 greek yogurt
  • 4-5 cups baby spinach
  • A handful of cherry tomatoes

Marinate the lamb chops for 2 to 24 hours in the thyme, juice of 1 lemon, salt, pepper, and a few tablespoons of olive oil.  Mix up the dressing, of the yogurt, remaining lemon juice, salt, pepper, and a few tablespoons olive oil.  Coat the haloumi and peaches in a bit of oil, and grill the peaches on a barbeque or indoor grill pan for 5 minutes on each side, lamb for 2 minutes on each side, and haloumi for 1 minute on each side.  Serve on a bed of spinach with some cherry tomatoes.

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Pork Chop with Lemon, Roasted Garlic, and Sage Dressing and Truffled Fingering Potatoes
Ingredients (serves 2):
2 lean pork chops, frenched
1/2 cup chopped sage leaves
1/2 head of garlic, top chopped off
1 lemon, juiced
Olive oil, salt and pepper
5-6 fingerling potatoes
3-4 springs of thyme, chopped
1 onion, roughly sliced
Drizzle of truffle oil
Pinch of chinese five spice
Rocket, radishes, and cherry tomatoes to serve
Marinate pork chops in 1/4 cup chopped sage, pinch of chinese five spice, a splash of olive oil, salt and pepper, for 1 or 2 hours (or as long as you have).
Roast garlic, wrapped in tin foil, with a drizzle of olive oil, for about 20-30 minutes.
Toss potatoes, with thyme, olive oil, salt and pepper.  Roast for about 45 minutes, turning once.
Once the garlic has finished roasting and cools, put in a food processor with the lemon juice, other 1/4 cup of sage, about a 1/4 cup olive oil, salt and pepper.  Blend until smooth.
Remove the pork from the marinade, taking off the excess sage.  Grill either on a barbeque or an indoor grill pan, for 4-5 minutes on each side.  Slice the potatoes and drizzle with truffle oil.  Serve on a bed of rocket with chopped radish and cherry tomatoes, topping the pork and salad with the dressing.

Pork Chop with Lemon, Roasted Garlic, and Sage Dressing and Truffled Fingering Potatoes

Ingredients (serves 2):

  • 2 lean pork chops, frenched
  • 1/2 cup chopped sage leaves
  • 1/2 head of garlic, top chopped off
  • 1 lemon, juiced
  • Olive oil, salt and pepper
  • 5-6 fingerling potatoes
  • 3-4 springs of thyme, chopped
  • 1 onion, roughly sliced
  • Drizzle of truffle oil
  • Pinch of chinese five spice
  • Rocket, radishes, and cherry tomatoes to serve

Marinate pork chops in 1/4 cup chopped sage, pinch of chinese five spice, a splash of olive oil, salt and pepper, for 1 or 2 hours (or as long as you have).

Roast garlic, wrapped in tin foil, with a drizzle of olive oil, for about 20-30 minutes.

Toss potatoes, with thyme, olive oil, salt and pepper.  Roast for about 45 minutes, turning once.

Once the garlic has finished roasting and cools, put in a food processor with the lemon juice, other 1/4 cup of sage, about a 1/4 cup olive oil, salt and pepper.  Blend until smooth.

Remove the pork from the marinade, taking off the excess sage.  Grill either on a barbeque or an indoor grill pan, for 4-5 minutes on each side.  Slice the potatoes and drizzle with truffle oil.  Serve on a bed of rocket with chopped radish and cherry tomatoes, topping the pork and salad with the dressing.

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Dukkah and Rosemary Roasted Chicken with Grilled Peach and Haloumi Salad
I remade the dukkah and rosemary roasted chicken recipe from a few weeks ago, but tried out a different salad with it.  You could do this on the barbeque but I just did it on a grill pan inside and it was great!
Ingredients (grilled peach and haloumi salad, serves 2):
2 peaches, cut in half and pits removed
2 portabello mushrooms
2 cups of rocket or other lettuce
Handful of cherry tomatoes
6 thick slices of haloumi cheese
Juice of 1 lemon
Olive oil, salt and pepper
Coat the mushrooms and peaches in a bit of olive oil, salt, pepper, and half the lemon juice.  In a hot grill pan, grill for about 5-7 minutes on each side.  Remove from pan, and slice mushrooms while you grill the haloumi for no more than a minute on each side.  Serve on lettuce with a few cherry tomatoes, and add the rest of the lemon juice on top.

Dukkah and Rosemary Roasted Chicken with Grilled Peach and Haloumi Salad

I remade the dukkah and rosemary roasted chicken recipe from a few weeks ago, but tried out a different salad with it.  You could do this on the barbeque but I just did it on a grill pan inside and it was great!

Ingredients (grilled peach and haloumi salad, serves 2):

  • 2 peaches, cut in half and pits removed
  • 2 portabello mushrooms
  • 2 cups of rocket or other lettuce
  • Handful of cherry tomatoes
  • 6 thick slices of haloumi cheese
  • Juice of 1 lemon
  • Olive oil, salt and pepper

Coat the mushrooms and peaches in a bit of olive oil, salt, pepper, and half the lemon juice.  In a hot grill pan, grill for about 5-7 minutes on each side.  Remove from pan, and slice mushrooms while you grill the haloumi for no more than a minute on each side.  Serve on lettuce with a few cherry tomatoes, and add the rest of the lemon juice on top.

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