Grilled Chicken Breast Salad

Ingredients

1 Chicken breast, cut into 2 halves

1 head of lettuce, thinly sliced

1 zucchini, thinly sliced

1/2 cup Lemon juice

Few leaves of Rosemary

Salt and Pepper

1/4 cup Extra Virgin Olive Oil

Method

1.  Marinade chicken breast with pinch of salt and pepper and rosemary leaves on both sides for 1 hour

2. Heat up a pan, sear the chicken breast for 3 mins each side on low heat until cooked

3. Let them rest for 10 mins

4. Arrange in a plate, the lettuce and zucchini

5. For dressing, mix the lemon juice and extra virgin olive oil in bowl and whisk fast till emulsify.

6. Season dressing with salt and pepper.

7. Slice up the chicken breast, arrange over the veggies.

8. Drizzle dressing to desired amount

9. Enjoy! 

Fish Cerviche Salad

Ingredients

2 pieces of white fish fillets (Halibut, Sea Bass, Tilapia, Sole), cut into small square pieces

4 garlic cloves, crushed

4-5 large shallots, peeled and sliced finely

10 baby tomatoes, halved

2 bell peppers, 1 orange and 1 yellow, diced finely

20 limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade

1 bunch of cilantro, chopped as finely as possible

2-3 tbs sunflower oil

Salt to taste

Method

1. Place the raw fish pieces in a glass dish and cover it with salt, crushed garlic, a tablespoon of chopped cilantro, and lime juice from about 10 limes, the fish should be completely covered by lime juice.

2. Cover the dish with plastic wrap and chill, let the fish cook itself in the lime juice for at least 4 hours.

3. Place the sliced shallots in a bowl, cover them with warm water and salt, let rest for at least 10 minutes, drain and rinse well.

4. Once the fish is “cooked” in the lime juice rinse it well, removing the garlic and cilantro.

Combine the fish with the shallots, tomatoes, bell peppers, cilantro, and lime juice from remaining 10 limes, sunflower oil and salt to taste in a large bowl, mix well and refrigerate for at least 30 minutes before serving.

5. Serve with a bed of green lettuce salad

6. Enjoy!

Potato, Chicken and Egg Salad

Ingredients
 

2 Large Bratagi Potato, chop to 1cm cubes

2 Hard boil Eggs, sliced

1 Boneless chicken thigh meat

4 Tbsp Mayo

2 Tsp Djion Mustard

Salt and Pepper

Oil
 

Method
 

1. Boil potatoes for 8 minutes till knife can easily go thru when pierced. Cool and chill in fridge.

2. Boil eggs and Slice. Cool and chill in fridge.

3. Season chicken with salt and pepper, pan fry for 8 minutes on each side till golden brown. Chop to 1 cm cubes. Cool and chill in fridge.

4. After ingredients are chilled, assemble potato and chicken in bowl.

5. Add in mayo and mustard. Mix well.

6. Serve with eggs on top of salad.

7. Enjoy!

Herring Tomato Salad

Ingredients

15 Cherry Tomatoes

Smoked Herring with brine

Method

1. Halve the cherry tomatoes 

2. Mix the brine with the tomatoes

3. Arrange tomatoes in a plate and add in Herring fillets, sliced

4. Enjoy! 

Potato, Chicken, Celery and Egg Salad

Ingredients

2 Large Bratagi Potato, chop to 1cm cubes

2 Hard boil Eggs, sliced

1 Boneless chicken thigh meat

2 Stalk celery, chopped 

4 Tbsp Mayo

2 Tsp Djion Mustard

Salt and Pepper

Oil

Method

1. Boil potatoes for 8 minutes till knife can easily go thru when pierced. Cool and chill in fridge.

2. Boil eggs and Slice. Cool and chill in fridge.

3. Season chicken with salt and pepper, pan fry for 8 minutes on each side till golden brown. Chop to 1 cm cubes. Cool and chill in fridge.

4. After ingredients are chilled, assemble potato and chicken in bowl with celery.

5. Add in mayo and mustard. Mix well.

6. Serve with eggs on top of salad.

7. Enjoy! 

Warm Potato Salad

Ingredients

4 medium potatoes, peeled and quartered

Bunch of cilantro

Salt and Pepper

Extra virgin olive oil

Method

1. Boil potatoes in salted boiling water for 10mins

2. Drain and cover with tea towel to steam the potatoes.

3. Once cooled, toss potatoes with extra virgin olive oil 

4. Season with salt and pepper

5. Serve with cilantro

6. Enjoy! 

Herring, Zucchini and Onion salad

Ingredients

1 can cured Herring (From IKEA) or you can use smoke salmon

1 Zucchini. diced

1 red shallot, chopped

150g Yoghurt 

Method

1. Mix Zucchini and shallots in a bowl

2. Add in yoghurt, mix well

3. Serve in a bowl with few slices of cured herring

4. Enjoy!  

Simple Salad with French Vinaigrette

Ingredients

1 Iceberg Lettuce, shredded

2 hard boil egg, sliced

10 button mushrooms, quartered

100g corn

10 cherry tomatoes, halved

Pepper to taste

French Vinaigrette 

1/8 teaspoon sea salt

1 tablespoon sherry or red wine vinegar

1/2 small shallot, peeled and minced (about 1 tablespoon)

1/2 teaspoon Dijon mustard

40 to 60ml Olive Oil

Method

1. Assemble all the ingredients in a mixing bowl.

2. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.

3.  Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sour for your liking, add the additional olive oil and more salt, if necessary.

4. Stir in vinaigrette to the veggies.

5. Enjoy!

Mixed Fruits and Celery Salad

Ingredients

2 stalks Celery, chopped to 1 cm cubes

2 slices sweet DOLE Pineapple, chopped to 1 cm cubes

2 mandarin Oranges, peeled and separated, chopped to 1 cm cubes 

1 Avocado, chopped to 1 cm cubes

1 Pomegranate  

Method

1. In a salad mixing bowl, mix everything together except Pomegranate  

2. Plate up salad

3. Cut Pomegranate  into half and using the back of knife, knock the Pomegranate  seeds out for nice colour and texture

4. Enjoy! 

Tomato Basil Salad

Ingredients

2 Big Tomatoes, Diced

5 Basil Leaves, Chopped

Drizzle of Extra Virgin Olive Oil (Depends on your taste. Add more or less to your taste)

Pepper

Method

1. Mix Tomatoes and Basil leaves in a salad bowl

2. Drizzle in Extra Virgin Olive Oil and mix well.

3. Season with black pepper

4. Enjoy! 

Streaky Bacon & Chicken Kebab with Mango Salad in Honey Mustard Dressing

Ingredients

4 Chicken Fillet, cut into 1 inch cubes

8 Slices Streaky bacon, cut each into 2 pieces

Half a Mango, diced

2 Pc Lettuce

1 Sprig Rosemary

1 Clove Garlic

Sea salt

Pepper 

Dressing

1 Tbsp Dijon Mustard 

1 Tbsp Honey

2 Tbsp Mayo

Pepper 

Method

1. Mix all dressing ingredients and set aside

2. Marinade chicken with pinch of sea salt and black pepper with some chopped Rosemary for 1 hour

3. Wrap chicken cubes with bacon and put on a skewer

4. Heat some oil in a pan and add in 1 clove garlic with sprig of rosemary 

5. Once oil is heated thru, pan fry the chicken kebabs

6. Arrange 2 pc lettuce on a plate and scoop mango inside. Drizzle with some honey mustard dressing.

7. Once kebab is browned on both sides and cooked thru, serve together with the mango salad.

8. Dip the kebabs into the honey mustard dressing.

9. Enjoy! 

Chicken Salad with Dijon Mustard Dressing

Ingredients

Salad

5 pc of Chicken Fillet

1 Lettuce, shredded

1 Carrot, Shredded

Sprigs of Parsley, Finely chopped

Handful of Thai Basil, Finely chopped

Juice of half an lemon

Sea salt

Black Pepper 

Dressing

3 Tbsp Dijon Mustard

1 Tbsp honey 

2 Tbsp Mayonnaise 

Black pepper

Method 

1. Mix all the dressing  ingredients in a bowl. Chill.

2. Marinade chicken with pinch of sea salt and black pepper.

3. Pan fry chicken till golden brown.  

4. Assemble the salad in a bowl, lettuce, basil, parsley and carrot for the nice colour.

5. Chop chicken up and place over the greens 

6. Pour dressing over the chicken salad.

7. Enjoy! 

Potato and Egg Salad

Ingredients

2 Russet Potatoes, Diced

2 Hard Boil Eggs, Chopped

2 Tbsp Mayo
1 Tbsp Honey

Pepper

Method

1. Boil potatoes for 10 mins, drain and set aside

2. Make sure all the ingredients are cooled before assembly

3. In a salad bowl, add potatoes and eggs

4. Mix well with the Mayo, honey and season with Pepper

5. Chill in fridge for at least 2 hours

6. Serve Chill

7. Enjoy!

Chicken, Potato and Egg Salad

Ingredients

2 Potatoes, Diced

2 Hard Boil Eggs, Chopped

2 Chicken Breast

4 Tbsp Mayo

Salt and Pepper

Oil

Method

1. Boil potatoes for 10 mins, drain and set aside

2. Season chicken breast with pinch of salt and pepper.

3. Heat up some oil and Pan fry the chicken breast till just done (Aprox 1 min on each side)

4. Slice up the chicken breast and set aside.

5. Make sure all the ingredients are cooled before assembly

6. In a salad bowl, add chicken, potatoes and eggs

7. Mix well with the Mayo and season with Pepper

8. Chill in fridge for at least 2 hours

9. Serve Chill

10. Enjoy!

Avocado, Cherry Tomatoes and Yoghurt Salad

Ingredients

1 Avocado

10 Cherry Tomatoes

150ml Plain Yoghurt

Method

1. Cut, peel and chop up an avocado

2. Cut cherry tomatoes into half

3. Mix avocado and cherry tomatoes in a mixing bowl

4. Add in Yoghurt

5. Mix well

6. Enjoy!

Mediterranean Tomato Salad

Ingredients

15 Cherry Tomatoes

1 Pkt cubed Feta Cheese (If you cant find, use normal Cheddar Cheese)

Extra Virgin Olive Oil

5 cloves Garlic, thinliy sliced

Few sprigs of Flat Leaf Parsley

Method

1. In a 330 ml bottle (I use bottles of drinks with cap), put in Garlic and fill up with Extra Virgin Olive Oil to make Garlic infused olive oil. (This can keep in the fridge for up to a month)

2. Half the cherry tomatoes

3. Chop up the flat leaf parsley.

4. In a salad bowl, mix tomatoes, feta cheese and flat leaf parsley with generous lugs of Garlic infused olive oil.

5. Enjoy!

Tom Yum Chicken Chop with Roasted Potatoes and Courgette Salad

Ingredient

2 Chicken Thighs, De-boned

4 Russet Potatoes, Cut into 8 pieces each

1 Courgette

Handful of Cherry Tomatoes

1 bottle of Tom Yum Paste

Extra Virgin Olive Oil

Dried Rosemary and Thyme

1 small tub of Plain Yogurt

Method

1. Wash and pat dry Chicken Thighs

2. Scoop 2 tbsp of the Tom Yum Paste and rub it all over the Chicken Thighs

3. Coat the Potatoes with Extra Virgin Olive Oil and 1 tsp each of Dried Rosemary and Thyme

4. Slice up the Courgette and half the Cherry Tomatoes, Combine with the Yogurt and keep in fridge

5. Pre-Heat Oven to 200 Degrees

6. Place the Chicken Thighs on a Pan and Roast together with the Potatoes for 15 mins

7. Assemble the Chicken, Potatoes and Courgette Salad as shown

8. Enjoy!

Black Pepper Steak with Potato and Egg Salad

This looks classy but its infact very cheap to make. About $20 for 2 sets of this for my wife and me when it will easily cost $20 per head when you eat out.

Ingredient

2 Beef Striploin Steaks (250g - 300g each)

1 packet Enoki mushroom

2 Hard boil Eggs

2 Potatoes

1 bottle Black Pepper Sauce

1 bottle Mayo

Olive Oil 

Pepper

Method

1.Boil potatoes for 10 mins, leave to cool and cut to quarters. Mix with quarterd eggs and keep in fridge.

2. Pour olive oil into skillet under medium to high heat.

3. Brown the steak on both sides for 5 mins each (I like mine medium)

4. In a seperate pan, heat up the pepper sauce and add in mushrooms to soften them

5. When steaks are done, remove to serving plate. 

6. Spoon pepper sauce and mushrooms on top.

7. Mix the potatoes and eggs with mayo and pepper and serve as side dish

8. Enjoy!