Oasis

PAW-PAW, CUCUMBER & PEANUT SALAD w SESAME

Paw Paw Salad

PAW-PAW, CUCUMBER & PEANUT SALAD w SESAME

Taken from some inspiration from the street food from Thailand where the hawkers walk around with all the ingredients balanced on their shoulders with mini charcoal grills for satays, counter balanced on the other side with large pestle & mortars to pound and crush paw-paw and dried shrimp salads with peanuts and lime on beaches and on sidewalks.

INGRDIENTS
1 Green paw-paw shaved pieces
1 Cucumber shaved into ribbons
80g Bean sprouts
4 Spring onions sliced
80g Peanuts, red shelled toasted and crushed
20g Coriander roughly chopped
1 ea lime flesh cut into pieces

2 Chillies chopped
50ml soya sauce
40ml mirin
40ml olive oil
60ml fresh lime juice
1 tbsp Fish sauce
3 tbsp honey
3 tbsp toasted sesame seeds

Combine all ingredients for dressing
Combine with salad ingredients by crushing and rubbing ingredients together
Serve and sprinkle with sesame seeds

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Tender-stem Broccoli & Asparagus salad with sunflower seeds and a Dill Yoghurt Dressing

Broccoli & Asparagus salad with a Dill Yoghurt Dressing

Tender-stem Broccoli & Asparagus salad with sunflower seeds and a Dill Yoghurt Dressing

As we love yoghurt a lot, I have been looking for a thick natural Greek yoghurt for months, so Sarah at Wild Peacock found just the yoghurt we have been looking for, with no additives all the way from Natal, Milkwood Yoghurt. This is so creamy, could eat this as an accompaniment to every meal.

400g Broccoli Tender-stem blanched
400g Asparagus Green Cleaned and blanched
20g Sunflower seeds

Yoghurt, Lemon Dill Dressing

100g Thick Greek Yoghurt
20ml lemon juice
½ tsp lemon zest
2tsp chopped dill
Salt
Pepper
20ml Olive oil
20ml Water

Combine all ingredients for dressing and pour over salad that has been arranged on platter, for extra twist add garlic and mint to yoghurt.

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Slow Roasted Tomato Salad with Confit Onions

Roasted Tomato Salad

Slow Roasted Tomato with Confit Onions, Garlic & Parsley

We do not have a recipe for this, it just happened. I asked Kim to cook the cooked onions in olive oil, with garlic, pepper and bay leaf. I sort off had a plan, wanted a salad with a concentration of flavours that would normally be associated with a hot dish, served cold. We Cut the tomatoes in half and the large ones in quarters, seasoned them with garlic, pepper, salt, thyme and olive oil.
These were then placed on sheet and slow roasted at about 70 degrees for two days. The onions were left on a warm place on the stove and gently cooked through, never over a direct flame. The result was soft soft onions, but still retaining it’s shape.
Allowed the onion and the tomato to cool and gently combined.
Added some picked parsley, a squeeze of lemon.
Ended up sounding more complicated than intended, should add olives to this combination or even haloumi.

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Celebrating Peanut Butter

Rice Paper wraps

Rice Paper Wraps With Peanut Sauce

To celebrate peanut butter day tomorrow, how about a peanut sauce or also known as satay sauce.
My first taste of peanut sauce, I was working at the Hyatt the recipe was made up of blended toasted peanuts, garlic, onion, ginger, soya and coconut milk and pineapple juice. I could drink the stuff. Later while traveling to Indonesia I tasted my first peanut sauce on foreign soil, this breaks the mould of everything that was tasted before. With multiple different recipes each slightly different depending if from Indonesia, Vietnam, Malaysia or Thailand.
Served with satays/sate made with chicken, beef or pork. But for the pool menu we serve rice paper wraps with or with out prawn with mint and coriander. The sauce make is a influence from all South Asian Countries.
It is also not needed to use whole toasted peanuts, as we celebrate peanut butter, it is not only good for a sandwich, but as a cheat in a sauce it will also do the trick. It must just have a balance of sweet, sour and spice. We add lime leaves as well as tamarind to give it that extra kick.

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Celeriac Salad with Celery, Fennel, Apple, Walnuts and a Mustard Dressing

Celeriac Salad

Celeriac Salad with Celery, Parsley, Walnuts and Spiced Mustard Mayonnaise

1 large Celeriac, peeled and thinly sliced or shaved
1 Green apple cored and thinly sliced
1 Fennel Bulb shaved
3 Celery stalks thinly sliced or shaved
50g Walnuts chopped
50g Cranberries
Chopped Parsley
Picked celery leaves
Salt and Pepper to taste
Juice one lemon

Season salad and lightly dress with lemon

Dressing
3 tbsp Whole grain mustard
1 tbsp Honey
6 tbsp olive oil
3 tbsp Apple cider vinegar
Salt and pepper to taste

Combine

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ROASTED CARROT & CONFIT ONION SALAD

Roasted Carrot w Confit Onions

ROASTED CARROT & CONFIT ONION SALAD

I have a thing for roasted carrots & roasted onion, I do not think I am the only one with this problem. When we cook it as an accompaniment to a roast it is the best. When left for the next day, if you are lucky enough, it is equally as delicious. But it did need an extra element to cut through the olive oil, first we made the dressing with yoghurt, which worked very well.
Then we decided to try using another favourite, hummus, and thinning it out a little. This opened a whole lot of other possibilities, adding mint, zest, sesame, pine nuts, cashew and parsley.

500g Baby Carrots
300g Confit Baby Onions
1 Tsp Cumin Seeds
3 Bay Leaves
4 Garlic Cloves
Sprig Thyme
1 TSP Black Pepper Corns
1 Cup Olive Oil + 15 ml for Carrots
2 Tbsp Honey
Salt
Pepper

Dressing
100g Hummus
2 Tsp Toasted Sesame Seeds
2 Tbsp Water
2 Tbsp Olive Oil form confit
2 Tbsp Lemon juice
1 Tbsp Chopped Parsley
10 ml Lemon Juice
Method
Combine Carrots with olive oil, honey, salt & pepper
Roast for 10-15 Minutes at 160°C

For the onions
Place Baby Onions in small saucepan covering with olive oil, add pepper corns, Olive oil, Bay leaves, salt, thyme and garlic. Close with foil.

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Roasted Carrot and Mango Salad with a Sesame Dressing

Carrot and Mango B

100g Red Cabbage
50g Shaved Carrots
50g Sugar Snap Peas blanched and sliced
200g Baby carrots roasted with sesame oil
1 Mango peeled, sliced or cubed
30g kale shredded
50g Corn
1 Tbsp sesame seeds

Garlic, Ginger Sesame Dressing
50ml Vinegar Rice Wine
50ml Soya
3 Tbsp toasted sesame seeds
1 Tbsp Brown Sugar
1 Tbsp grated ginger (microplane)
1 Tsp sesame oil
3 Spring Onion sliced thinly

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Quinoa Mixed salad

Quinoa Salad B

120g Quinoa white
120g Quinoa red
120g Mixed vegetables (carrot, broccoli, red onion, baby marrow, red pepper, celery, cauliflower – cut into small pieces, blanched and refreshed)
12g Pumpkin seeds
12g Gogi Berries
12g Mixed toasted chopped nuts
12g Mixed seeds toasted
5g Mint chiffonade
5g Parsley picked

50-60g lemon an herb dressing

Options add cumin and smoked paprika to the dressing

Add some bacon pieces or feta for extra flavour and variety

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Roasted Butternut and Roasted red Peppers

Butternut salad with roasted peppers

500g Honey Roasted Butternut
200g Roasted Red Peppers(deseeded and skinned)
50g Toasted Pumpkin Seeds

Dressing
30g Honey
1 Tbsp Mustard Dijon
40ml Vinegar white wine
90 ml Oil Canola

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Potato Lentil Salad

DSC_0176

In this weeks salad from Oasis, Kim has made a great potato salad with a slight twist, combining potato and lentils in a light mustard dressing and Italian parsley. If this is not you choice of dressing change it up with a yoghurt dressing or a mayonnaise based one.

800g New Potatoes Boiled and halved
150g Cooked lentils
½ Red onion sliced
1 Cup picked parsley

Dressing
30g Grainy Dijon Mustard
40ml Vinegar white wine
2tbsp Honey
90 ml Oil Canola
20 ml Oil Grape seed
1 tbsp Chives sliced fine
Salt and pepper
20 ml lemon juice fresh squeezed

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