Avocado and summer tomato salad
1 lebanese cucumber, halved lengthways, deseeded and finely diced Sea salt and freshly ground black pepper, to taste 1. Combine dressing ingredients in a small jar with lid and shake well. 2. Place the tomato, shallots, cucumber and basil in a ... [... more]
Better Homes & Gardens Australia |
Seared Scallop With Char-Grilled Eggplant, Taramosalata ...
Cut eggplant into 1 cm thick slices. Brush scallops and eggplant with olive oil and sea salt Preheat char-grill-grill eggplant for 1 minute each side. Remove. Place scallops on top of eggplant rounds. Top with taramasalata and garnish with fish ... [... more]
Australian Womens Weekly |
Barbecued Venison with Beetroot and Red Cabbage Salad - ...
Have your loin of venison prepared by your butcher silver skin removed, crush your cloves, peppercorns and maldon sea salt, rub into the venison and coat with honey. Next mix red cabbage and apples and with the wine and balsamic vinegar. Next ... [... more]
Australian Womens Weekly |
Black bean salsa with grilled blue-eye
Next day, rinse black-beans in cold water. Transfer to a large saucepan, along with the 3 cups cold water and chillies, cinnamon stick, bay leaf, sea salt and cracked pepper. Bring to a boil. Reduce heat and gently simmer covered (lid tilted to ... [... more]
Australian Womens Weekly |
Vietnamese-style chicken noodle soup- MONIQUE SPANBROOK
Preheat the oven at around 240°C. Trim any excess fat from either end of the chicken, baste it in olive oil and sea salt and brown it for around 3/4 of an hour, turning once. Whilst this is cooking, put water in large soup pot and bring to boil. ... [... more]
Australian Womens Weekly |
Grilled salt bush lamb with a wattle seeds spice rub
In a mortar and pestle combine and grind together wattle seeds, peppercorns, coriander seeds and sea salt. Rub spices into lamb fillets. Heat a large frypan, grill-plate or barbeque. Drizzle olive oil over lamb and pat into each side. Transfer to ... [... more]
Australian Womens Weekly |
Fennel roasted pork rack
Combine fennel seeds, garlic, sea salt and olive oil in a mortar and pestle. Pound, with the pestle, to a coarse paste. (You should be able to smell the fennel fairly strongly at this stage). Using a sharp knife, score the pork skin deeply at 8mm ... [... more]
Australian Womens Weekly |
Smoked trout fish cakes
Peel and dice the sweet potato. Boil in plenty of water and a little sea salt. (Don't let them go mushy. Instead they should be tender). Rinse and cool. Meanwhile, chop coriander finely from roots to leaves. Keep the leaves for the end. Add the ... [... more]
Australian Womens Weekly |
Stir-Fried Rice with Tempeh
Have all the ingredients prepared before you heat the pan, and work quickly. To prepare the tempeh, cut it into pieces each about 1/2-inch by 1 inch. Soak the pieces briefly in salted water (in a bowl combine 1 teaspoon sea salt with 1 cup cool ... [... more]
International Vegetarian Union |
Kasha Croquettes
Place kasha and flour in a large bowl and squeeze the mixture with your fingers until it holds shape. Sprinkle in the sea salt or soy sauce and work in with your hands. Heat 1/2 inch oil in skillet and fry patties over medium heat until brown on ... [... more]
International Vegetarian Union |
Clear Soup with Spring Vegetables
Kombu is especially rich in glutamic acid, which is a natural flavour enhancer, Place the kombu in a pot with the water,bring to the boil and simmer for 20 minutes. Add the sliced onions, carrots, sweetcorn and a pinch of sea salt. Add the ... [... more]
International Vegetarian Union |
Nori Bundles with Spicy Peanut Dip
An ideal finger food for parties that can be served with a variety of dips. Bring a small pot of water to the boil, add the pinch of sea salt and boil the carrot sticks for 2-3 minutes. Repeat the process if you're using string beans, with the ... [... more]
International Vegetarian Union |
