PETRO SE HEERLIKE SLAAIE
PEAR AND GORGONZOLA SALAD
Ina Paarman Blue cheese salad dressing
baby spinach
2 cups of pecans plus 2 pears sliced,caramalize in butter
garlic croutons
Serve with fillet
RISONI PEA AND SMOKED TROUT SALAD(OR ANY OTHER SMOKED FISH)
200 g risoni
1 tablespoons chopped chives
1 tablespoons chopped parsley
2 tablespoons lemon juice
1 smoked trout fillet or other smoked fish
100 g frozen peas
60 ml olive oil
Cook the risoni in boiling salted water until done.
Add the peas for the last minute.
Drain and rinse under cold running water.
Place in a bowl with the herbs, olive oil and lemon.
Juice and flaked trout.
Season well.
WARM SALAD OF PEARS AND SMOKED CHICKEN (BRILLIANT SAUCE)
2 ripe pears
2 smoked chicken breasts, sliced very thinly
30 g mixed salad leaves or bacon
cashew nuts, toasted
Dressing:
10 ml prepared mustard
100 ml maple syrup (bit too sweet)
15 ml balsamic vinegar
juice of ½ lemon
Mix everything.
Slice pears in thin slices and fry until golden in very hot pan.
Arrange chicken slices on top of salad leaves.
Place pear slices on top and drizzle with dressing. Sprinkle nuts over.
SUMMER MELON SALAD (soos antipasto)
1 melon, skinned and seeded
salt and pepper
2 tablespoons lemon juice
Parmesan cheese shavings
1 large bunch watercress
2 tablespoons olive oil
parma ham
Cube melon and mix with watercress.
Season, drizzle with olive oil and lemon juice.
Plate and top with ham and parmesan.
ROASTED BUTTERNUT + AVO SALAD – SOUNDS GROSS BUT IS GREAT
1.5 kg butternut cubed 3 heads of garlic (slice off top)
4 avos
Dressing – mix all of these together:
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
4 tablespoons sweet chilli sauce
1 red onion or else spring onions, chopped
4 tablespoons balsamic vinegar
2 teaspoons brown sugar
salt and pepper
Place the butternut and the wholeheads of garlic on a baking tray.
Season with salt and pepper and drizzle with olive oil.
Roast at 200 c for 40 mins or until just tender. Set aside to cool.
Peel and slice the avos just before serving.
Toss gently with the butternut and the dressing.
CHINESE 2 MINUTE NOODLE SALAD – don’t make with any other noodles AWESOME!
2 packets of 2 minute noodles (ONLY THE NOODLES), cooked in salted water
1 red / yellow pepper, or mixture of both, cut into strips
200 g baby corn, blanched and cut into strips
200 g asparagus, blanched and cut into strips
1 large carrot, julienned
2 spring onions cut into long strips
30ml toasted sesame seeds, optional
Dressing:
60 ml soya sauce
60 ml olive oil
15 ml sesame oil
30 ml sweet chilli sauce
15 ml balsamic vinegar
5 ml sugar
Whisk everything together and pour over hot noodles, toss vegetables with the noodles.
Can be made into meal with strips of chicken, fish or strips of beef.
ARTICHOKE HEART SALAD + YOGHURT SAUCE – STAVROS
Cut canned artichoke hearts in half. Grill.
Lemon butter + chopped flat leaf parsley, warm up in deep pan.
Add 1 cup cream + touch of runny yoghurt stir until mixed.
Place artichokes in pan and heat through.
Add steamed fresh peas. Grate gorgonzola to taste on top.
Serve with lots of bread.
Resepte: Petro Borchard
