Vegetable Terrine with Minted Beetroot
Ingredients:
4 beetroots, cooked and peeled
1 red onion, chopped
A handful of chopped mint leaves
Lemon juice
Lemon zest
1 cup natural yogurt
5 gelatin leaves
Salt and pepper to taste
1 teaspoon honey
1 ½ fl oz each white wine vinegar, white balsamic vinegar and water
Method:
Line a terrine dish with baking paper. Cut the beetroot into thin rounds and layer some at the bottom of the terrine. Follow with a layer of onion then chopped mint. Repeat and finish with beetroot.
Combine the vinegars, honey, water, salt and pepper and heat together until the honey dissolves.
Soften the gelatin leaves in a covered bowl of cold water. When soft, squeeze the water from the gelatin and add it to the vinegar sauce.
Stir until dissolved and adjust the seasoning. pour the gelatin mixture over the terrine until it is covered.
Press down and refrigerate for at least 6 hours until set.
Mix together the yogurt, lemon juice, lemon zest and some more chopped mint and serve the terrine drizzled with this sauce.
Serve garnished with mint leaves and fresh pepper and arrange some green salad on the side.
(Serves 6)
Read MoreAvocado, Shrimp & Pink Grapefruit Salad
Ingredients:
medium shrimp, shelled and deveined
3 teaspoon(s) fresh lime juice
60 mls extra virgin olive oil
1/2 teaspoon(s) sea salt
1/4 teaspoon(s) crushed red pepper
1 large pink grapefruit
1 teaspoon(s) Dijon mustard
1 head(s) (medium) butter lettuce
120 mls arugula
1 avocado, peeled and cubed
Method:
1. Grill the shrimp. Heat a grill to medium. Toss the shrimp with 2 teaspoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and red pepper. Marinate for 15 minutes. Thread shrimp onto skewers; grill until pink and cooked through — about 1 minute each side. Set aside and keep warm.
2. Assemble the salad. Cut the peel from the grapefruit using a sharp knife. Cut out the segments, reserving the juice. Squeeze the juice from the remaining pith and pulp. Strain and measure 3 tablespoons juice. Set remaining juice aside for another use.
3. Whisk the Dijon, remaining 1/4 teaspoon salt, remaining 1 teaspoon lime juice, and the reserved grapefruit juice together. Whisk in remaining 3 tablespoons olive oil. Line 2 salad plates with lettuce and arugula. Arrange the shrimp, grapefruit, and avocado on top of the greens. Drizzle with grapefruit vinaigrette. Serve immediately.
Read MoreKachumber (Indian Salad)
Ingredients:
2 to 3 large tomatoes, diced
1 large cucumber, peeled and finely diced
1/4th cup red onion, finely diced
1 Green chili, finely chopped
20 sprigs of coriander leaves minced
1 teaspoon sugar
3/4th teaspoon salt
3 to 5 tablespoons lemon juice
Method:
1. Toss the tomatoes, cucumber and onion together.
2. Add the green chili, coriander leaves, sugar, salt, and lemon juice and mix well.
3. Serve chilled.
Note: Serves as a great accompaniment with curries and Indian meats.
Read MoreGoat Feta, Baby Spinach and Pumpkin Salad
Ingredients:
1/2 pumpkin
Small ball fresh baby spinach leaves
2 spring onions chopped
1 clove garlic crushed and chopped
100 g goat feta cheese cubed
Cracked pepper and salt to taste
1tbs olive oil
1tbs balsamic vinegar
Method:
Roast the pumpkin half in an oven on 220 degrees Celsius until skin is brown, but not overcooked. Peel the pumpkin half, remove seeds, slice and cut into 2-3 cm cubes.
Put the pumpkin cubes into serving bowl; add spring onions, garlic, feta and baby spinach.
Season and toss gently. Serve cold with selection of breads as appetizer or as salad with roasted meat.
Read MoreSpinach Salad with Apples and Feta Cheese
By Corbin Tomaszeski
Ingredients:
(serves 4)
* 500g spinach, cleaned and dried
* 1/2 cup bean sprouts
* 1/2 cup feta cheese, crumbled
* 2 tablespoons sunflower seeds lightly toasted and cooled
* 1/2 cup mandarin oranges, segmented
* 1/2 cup red pepper, chopped into thin slices
* 1 apple Granny Smith, sliced into match stick sized pieces
* yogurt dressing (see recipe)
Method:
Add spinach to bowl, add rest of ingredients and lightly toss. Add yogurt dressing and toss again.
Read MoreCreamy Avocado Dressing
Ingredients:
1 avocado
3 tablespoons olive oil
1 tablespoon lemon juice
½ cup water
sea salt to taste
¼ black pepper
Method:
1. Place avocado, olive oil, lemon juice and water in vita-mix (water can be adjusted to desired consistency).
2. Puree until smooth then blend in salt and pepper.
3. Serve over green or chopped salad.
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