Tag: salad
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How Do I Use Pomegranate Fruit?
The pomegranate shrub is a hardy plant originally hailing from the Mediterranean.
It’s large round red-purple fruit look and smell amazing. Pomegranates are used in cooking and baking, uses ranging from juices, smoothies, wines, teas, garnishes, jams and fillings.
The outside of the fruit should feel firm and straw like when lightly squeezed.
The fruit is full of tiny little soft berries that contain a small edible seed and lots of juice. Their taste is slightly sour and the texture is akin to passion-fruit seeds.
I like to cut the fruit in half and then bend each half back on itself. The berries should pop out of the white pulp holding them with ease.
I haven’t tried it yet but apparently you can put the seeds in a blender and then strain to get juice that you can put in your smoothies or tea blends.
My favourite use of the berries is as a salad garnish for looks and texture.
Enjoy,
PK
Here are more ingredients and salad posts:
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Pork Belly Air Fryer
Check out this super easy Asian styled pork belly recipe. With a few simple ingredients and my air fryer I turned out this punchy little salad.
Simply
Cut your pork belly portion into cubes.
Then drizzle with dark soy and garlic infused olive oil. Add some black pepper and salt then marinade for several hours in the fridge. I also add sugar sometimes for it’s glazing properties.
Pop the cubes into the airfryer and cook for 15 – 20 minutes, turning them over once or twice.
Serving
Fried pork goes well with so many other ingredients. Salads, rice, potatoes, everything 🙂
Enjoy,
PK
Here are more air fryer recipes and meals featuring pork:
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Insalata Di Polpo: Octopus Salad Antipasto
The colours, textures and flavours in this dish are so amazing that I almost couldn’t bring myself to eat it. Almost 🙂
I love the simplicity of the ingredients. All you need is some pickled baby octopus, julienned carrot and snow peas (both for crunch), some pasley/coriander and a splash of lemon.
Enjoy,
PK
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Easy Prawn Cocktail Salad
A prawn cocktail salad is the perfect light and easy summer lunch or dinner. Very Xmas friendly 🙂
I made a colourful salad with lots of avocado, topped it with chilled pre-cooked prawns and doused the lot with Thousand Island dressing.
Secure your cooked prawns in the lead up to Christmas!
Make this recipe your own by using your favourite salad ingredients and garnishes.
Enjoy,
PK
Here are more prawn dishes and salad posts:
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Chicken And Couscous Salad: Make It Your Way
I have recently become addicted to Couscous. These tiny pebbles of Durum Wheat Semolina were boiled in chicken stock and a bit of olive oil to stop them sticking for 5 minutes.
I then drained them and let them cool while I made a simple green salad and tossed in a precooked and cooled chicken breast (see my Quick Pulled Chicken Breast trick here).
Add the couscous and hey presto. 🙂
Make this recipe your own by using your own favourite salad ingredients, dressings and garnishes.
Enjoy,
PK
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Anna’s NoRecipe Fennel And Lemon Salad
This is Anna’s fennel and lemon salad. It couldn’t be easier and if you like aniseed flavours this will be totally moreish.
Simply
Take a fennel bulb and cut the bottom and tops off.
Then cut the bulb into chunky slices. You want bits small enough to eat with a fork but large enough to steal from the bowl when no one is looking. 🙂
Generously sprinkle with salt and lots of lemon juice. You can even drizzle a little olive oil too.
Mix and then garnish with parsley.
Enjoy,
PK
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PK’s Marron In Browned Butter Sauce
Marron meat is amazingly light and sweat.
This method of boiling the meat and then warming and serving it in a browned butter sauce takes it to the next level. Your guests won’t forget this in a hurry. 🙂
Steps
Catch yourself a feed of freshwater Marron.
Put a pot of boiling water on and boil each marron until they go a lovely reddy pink. Shouldn’t take more than a few minutes.
Twist the tail off and then bend the tail back on itself. This will pop the shell.
Partially slice the top of the tail length ways to remove the digestive track.
Warm up some browned butter (see How To Make Browned Butter Sauce) in a pan and then add the marron tails.
Warm the marron meat in the sauce and serve warm with a green salad.
Enjoy,
PK
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PK’s Vietnamese Beef Noodle Salad
This simple Vietnamese inspired salad could not be easier.
Think of it as a start though and experiment every time you make it. I have said it before, Southeast Asian flavours are hard to get “perfect” but so easy to get “tasty”. The trick is in tailoring the sauce ratios to your preferences. 🙂
Note: I marinade the beef first and then use very little in the way of sauces on the salad and noodles afterwards. Some soy sauce and I am good to go. Your options are endless though.
You will be:
- Preparing everything
- Cooking the beef strips
- Serving
You will need:
- Ingredients:
- PK’s Vietnamese Beef Marinade #1
- several beef scotch fillet or eye fillet (tenderloin) steaks
- a couple of slugs of peanut oil
- a green salad of your choice (see KT’s NoRecipe Green Salad but add things like mint leaves and coriander sprigs)
- Equipment:
- a long sharp knife
- a chopping board
- a fry pan
- a sauce pan or pot for the noodles
- a bowl to marinade the beef in
Preparing everything
- Earlier in the day or the night before, slice the beef steaks into strips and marinade them using something like PK’s Vietnamese Beef Marinade #1.
- Pop the bowl into the fridge.
- Closer to serving time, make a yummy green salad and drizzle with a bit of vinegar.
- Pull the bowl of beef strips out of the fridge to get them to room temperature just as they are going onto the barbecue or hot plate.
Cooking the beef strips
- Chuck the noodles into a bowl of hot water and let them soften as per the instructions on the pack.
- Heat a fry pan, throw a couple of slugs of peanut oil in and start cooking the beef strips.
Serving
Take the meat off the fry pan and allow to cool some. Bring everything together and drizzle with some soy sauce.
Enjoy,
PK
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PK’s Easy Squid Salad
This squid and green salad is a treat for the eyes and the taste buds. It makes a bit of squid go a long way. 🙂
The trick is only boiling the squid rings long enough to to make them go opaque and slightly bumpy. Don’t over cook them or you will make rubber salad!
Simply:
Make a green salad and drizzle with a bit of balsamic.
Cut your squid rings.
Boil a pot of water with some citrus and herbs.
Cook the squid rings for about a minute, drain and serve warm or chilled.
Scrummy!
Enjoy,
PK
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KT’s NoRecipe Green Salad
I used to find making salads overly time-consuming until KT taught me this simple method. It scales really well so you can make it for large gatherings just as easily.
You start with a layer of washed and dried greens. I use a salad spinner to do this as it gets them drier than paper towel.
Then add layers of your favourite salad ingredient.
I garnished with some mizuna flowers for that something different 🙂
Enjoy,
PK
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