Oasis

Baby Potato, Asparagus, Green bean salad with a red onion and anchovy dressing

IMG_6932

Potato and anchovy dressing

If we added egg and tuna we would almost have niçoise salad. Potatoes and beans just love anchovies, we added a couple faithful’s into the layers with olives, blanched asparagus and crispy fried capers with radish to finish.
With the salty ness of the anchovy in the dressing we sweetened it with honey and added roasted garlic.

Recipe
400g Asparagus peeled and blanched
400g Baby potatoes cooked and sliced
300g Green beans blanched and cut in half
200g Pitted olives
100g Lentils cooked
3 ea Radishes shaved
50g Capers fried crispy

Dressing
½ Red Onion chopped fine
1 ½ tbsp Anchovies chopped fine
2 tbsp Parsley chopped
90 ml Olive oil
4 cloves roasted garlic mashed
2 Tbsp honey
45 ml lemon juice
Black pepper to taste

Print Friendly, PDF & Email
Please follow and like us:

No Comments

MIDDLE EASTERN POTATO SALAD

Curried Potato Salad

When Kim presented me with this salad it really made me happy because it was the first time in many years that we did something different with our potato salad and it tasted bloody good. Not only is this a great salad, but would work as a hot dish as well.

500g Potatoes Cooked & Peeled
100g Cooked lentils
30 ml olive oil
2 Cloves garlic chopped
2 tsp Coriander seeds toasted and crushed
1 tsp chili flakes
2 tsp turmeric
15ml Lemon juice
20g Coriander chopped roughly
20g Parsley chopped roughly

2 Spring onions sliced

Heat the spices in the oil, add potatoes and toss until evenly coated.
Add herbs and season with salt and pepper.

Print Friendly, PDF & Email
Please follow and like us:

No Comments

ROASTED BUTTERNUT, LENTIL & TOMATO SALAD WITH CANDIED NUTS & SEEDS

Roasted Butternut with candied nuts

Ingredients
500g Butternut Roasted
120g Brown lentils cooked
100g Baby Tomatoes, slow roasted
50g Rocket leaves
50ml Olive oil
25ml lemon juice
Salt and pepper

For Sugared pecan nuts
40g Sunflower seeds
50g Pecan nuts
60ml Brown sugar

Method
Add sunflower seeds with Pecan nuts and brown sugar. Allow sugar to caramelise covering nuts and seeds.
Salt and allow to cool, crush and sprinkle over the salad.

Print Friendly, PDF & Email
Please follow and like us:

No Comments

ROASTED BABY RAINBOW CARROT SALAD WITH SESAME AND JALAPENO DRESSING

Roasted Baby Carrots with sesame

Not the first time we have made a roasted carrot salad, this time Kim and Tyra made a really cool dressing, with tahini and jalapeno peppers. This salad is about the dressing.

Ingredients
400g Roasted baby carrot

15g Basil fresh
15g Parsley fresh
1 Tbsp Honey
3 cloves garlic crushed into a paste
50ml rice vinegar
1 Tbsp Soya
2 Tbsp Tahina
2 Tbsp Olive oil
50ml Lemon juice
2 Jalapeno’s chopped
water to thin down if needed

In blender pulse
Pour over salad and finish with sesame seeds

Print Friendly, PDF & Email
Please follow and like us:

No Comments

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

Print Friendly, PDF & Email
Please follow and like us:

No Comments

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.

Print Friendly, PDF & Email
Please follow and like us:

No Comments

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.

Print Friendly, PDF & Email
Please follow and like us:

No Comments

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.

Print Friendly, PDF & Email
Please follow and like us:

No Comments

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

Print Friendly, PDF & Email
Please follow and like us:

No Comments

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.

Print Friendly, PDF & Email
Please follow and like us:

1 Comment

Facebook
Facebook
Pinterest
Pinterest
Instagram