Beetoot potato salad with spicy vinaigrette
Place beetroot in a large saucepan, cover with water and bring to a boil. Cook 1 hour 30 minutes, or until a fork is easily inserted. Drain, reserving 4 tablespoons cooking water. Refresh under cold running water; leave to cool. Cook potatoes in ... [... more]
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Potato Rosti With Foie Gras Vinaigrette- MANU FIELDEL
Place mix in each cutter and press down with bottom of wine glass. Put mustard, vinegar and oil into the blender. Add foie gras bit by bit then. Then pour hot chicken slowly until smooth. Mix all ingredients together except butter and oil. Place ... [... more]
Australian Womens Weekly |
Parmesan vinaigrette
Combine mustard and vinegar until combined. Add remaining ingredients and mix well. Salt freshly ground pepper 1/2 tsp English mustard powder 1 tablespoon champagne vinegar 3 tablespoons double cream 1 tablespoon grated parmesan [... more]
Australian Womens Weekly |
Cooked vinaigrette
Combine all ingredients in a medium saucepan. Heat gently for 10 minutes without allowing mixture to boil. Cool. Strain mixture through a fine sieve and set aside until required. 2 eschalots, finely diced 1 small fennel, finely diced 1/2 teaspoon ... [... more]
Australian Womens Weekly |
Classic herb vinaigrette
Whisk vinegar, mustard, salt and white pepper in a bowl until salt has dissolved. Add olive oil, whisking until vinaigrette is slightly creamy. Chop herb leaves finely and stir into vinaigrette. Add sugar and more salt and pepper, to taste. 3 ... [... more]
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Barbecued calamari with tomato vinaigrette
Place calamari, garlic and parsley in a bowl. Add oil, wine, salt and pepper. Mix together, cover and marinate in refrigerator about 2 hours. Tear lettuce into pieces and arrange on individual plates. Halve tomatoes, remove seeds and finely ... [... more]
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Orange Vinaigrette
In a small jar with a tight-fitting lid, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving. 1/8 teaspoon freshly ground black ... [... more]
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Avocado vinaigrette
To make the vinaigrette, combine the olive oil, white wine vinegar, Dijon mustard and salt and pepper to taste in a screwtop jar. Shake well to combine. Taste and adjust the seasoning, if necessary. Cut the avocados in half lengthways and gently ... [... more]
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Grilled Globe Artichoke Salad with Citrus Vinaigrette
Preheat griddle pan until hot, and grill the artichokes and asparagus. Assemble artichokes, beetroot, asparagus and rocket on individual plates or a large platter and drizzle liberally with citrus vinaigrette. Place all ingredients besides the ... [... more]
Australian Womens Weekly |
Tomato & vegetable salad with lemon vinaigrette
Preheat the griller. Place the capsicum pieces, skin-side-up, on the griller tray and grill for 12 minutes or until the skin is charred. When cool enough to handle, peel and thinly slice. Peel the lemons with a paring knife. Cut the flesh into 5 ... [... more]
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Asparagus with confetti vinaigrette
Bring 5cm of water to a simmer in a large frying pan over a medium-high heat. Add the asparagus and simmer for 3-4 minutes or until the asparagus is tender. Transfer to a platter. Keep warm. Wipe the pan dry. Coat it with cooking spray and set ... [... more]
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Vinaigrette dressing
Put the oil, vinegar or lemon juice, sugar and salt and freshly ground black pepper in a screw-top jar and shake well to combine. (Alternatively, put all the ingredients in a bowl and whisk together.) Put the salt, pepper, mustard and sugar in a ... [... more]
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