Salad Recipes 19 results

Octopus & salmon carpaccio

Octopus & salmon carpaccio Are you a leg man? Then you are going to love my Octopus & salmon carpaccio. Made with octopus or in this instance squid, as I could not get any octopus. This is pretty simple to prepare and cook, but believe me this has some serious wow factor when you serve it up. In fact it looks bloody wonderful as I think you'll agree from the photo below! This will make enough for about 14 slices of deliciousness depending on how fine you can slice it up. Here ...

Squid salad with lemon basil and olives

Squid salad with lemon basil and olives This is a big salad. I served this at a wee gathering of people, and it easily coped with 6 adults and 4 kids. Of course there was load of other stuff too. If just serving this, I would say you could easily cover 4-6 people no problem. It's big, it's tasty, it looks impressive with all those colours. This is my Squid salad with lemon basil and olives. So what do we need for the Squid salad with lemon basil and olives; (I will cover the squid ...

Thai salad of prawns, scallops and roast pork with Yuzu dressing

Thai salad of prawns, scallops and roast pork with Yuzu dressing I was reading my favourite Thai cook book of all time, by Mr David Thompson, and I came across this dish which was titled 'kaffir lime juice dressing with grilled prawns' or 'saeng wa gung pao', apparently. OK let's have a go, but also let's have a tweak and create my own version of Thai salad of prawns, scallops and roast pork with Yuzu dressing. I loved the concept of this recipe but I also thought could up the ante? So ...

Tomato, mozzarella, basil and balsamic vinegar salad

Tomato, mozzarella, basil and balsamic vinegar salad We all love this salad. Its sweet, savoury, acidic and so very moorish. You just cannot stop eating it. This is my Tomato, mozzarella, basil and balsamic vinegar salad. This recipe is so very simple, but seriously so good. Salty, sour, sweet, savoury - all the S's it seems. This is enough for four people as a side dish, or even a lunch-time main. This is my Tomato, mozzarella, basil and balsamic vinegar salad. You can make this in two ...

Ceviche

Ceviche I made this one up today. Something new for the gang. My Ceviche. I think you are going to like this one. Looks good, and boy oh boy the taste. Like a bloody Mary on steroids. I had Ceviche for the first time at the street food congress in Singapore. Remember when I met Mr Bourdain? One of his TV show's trips was to Mexico when he visited these lovely ladies at their street food cart. Yes they were at the food congress and I was able to try their absolutely amazing ceviche. ...

Avocado, strawberry, basil and chili salad

Avocado, strawberry, basil and chili salad Yes indeed it's another weird recipe from me. One that will probably have you thinking WTF, how do they all go well together. But boy oh boy do they, this is an amazing salad that you must try. Its very simple, its very effective, it looks great and tastes incredible. Here comes my Avocado, strawberry, basil and chili salad. Stick with me my friends. Follow the recipe. When you serve this up you'll likely get looks of curiosity and wonder, but ...

Russian salad, Japanese style – “Olivier-san”

Now the Japanese like potato salads, they also like pickled vegetables - known as Tsukemono. Pop to Russia and you get the same. There are traditional farmer style salads with pickled vegetables, potatoes, egg and the like. The salad I have had from Russia, recently, is called Olivier (nearly named after No.1 Son). So I thought, why not, combine the two and create a Japanese-Russian style salad. Let’s call it Olivier-san. This will do a fairly big salad for at least 6 if accompany...

Carpaccio of Beef Asian Style

This is really really good. So turn off your eating with your eyes and just enjoy the flavours. Yes folks we venture in to the world of raw beef. Yep pull off its horns, wipe its bum and get it on the plate. For a large plate, easily enough for 4-6 you will need; 2-3 rib-eye steaks with the fatty parts all trimmed off. On some cling film lay a steak and then with a cooking mallet, or rolling pin, basically bash the shit out of it. You want it about 1 cm thick. I then roll to a ...