Tag Archives: summer

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

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

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Ingredients
  

  • 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
  • 50 g Walnuts chopped
  • 50 g 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

CHICKPEA AND QUINOA SALAD WITH TOASTED FENNEL SEEDS & LEMON

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Chickpea Salad w Fennel Seeds, Quinoa & Corn

Chickpea Salad with Fennel Seeds, Quinoa & Corn

CHICKPEA AND QUINOA SALAD WITH TOASTED FENNEL SEEDS & LEMON

Every Friday we will celebrate summer and feature a simple salad or not so simple, Chef Kim Grosch who looks after the cold selection in the Oasis, has put together some great salad ideas that she will share every Friday for the next year. In this weeks salad we showcase chickpeas with quinoa, this salad is very simple and can be changed to include cracked wheat, couscous or lentils. We have not added any garlic, chili or ginger. Wanted to keep fresh clean flavours with lots of lemon.
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Ingredients
  

  • 200 g Chickpeas cooked
  • 100 g Quinoa cooked
  • 30 g Toasted sunflower seeds
  • Zest of one lemon blanched
  • 1 Spring Onion sliced fine
  • 1 Onion Red Roasted & Cut into chunks
  • 5 og corn cooked
  • 1 Tbsp Chopped Coriander
  • Hand full picked Parsley
  • 50 ml olive oil
  • 30 ml Lemon juice
  • Salt Pepper to taste
  • 1 Tbsp Fennel seeds toasted

Instructions
 

  • Combine ingredients and serve

Roasted Vegetable Tart.

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Vegetable Tart Neville Lockhart Photography

Roasted Vegetable tart

This is a great summers day dish, served cold with a rocket salad and some prosciutto. I did this recipe the first time for Food & Home a couple of years ago, it features on the Oasis buffet as a firm favourite. Yield: 1 large tart 28-30 cm diameter
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Ingredients
  

  • I like making my own slow roasted tomatoes if you are on the lazy side use some sundried tomatoes
  • 650 g plum tomatoes cut in half dried will be 220g – 280g
  • 1 crushed garlic clove
  • 10 ml olive oil
  • Pinch black pepper
  • Maldon salt to taste
  • 1 tsp Thyme picked
  • 40 ml olive oil
  • 3 baby marrows
  • 2 medium brinjals
  • 2 red peppers
  • 1 red onion
  • 15 g parmesan
  • 15 g pine nuts
  • 7 garlic cloves roasted more if needed
  • 40 g pitted olives
  • 80 g cream cheese
  • 40 g parmesan
  • 1 tbsp chopped parsley
  • 350-400 g Short crust pastry

Instructions
 

  • Season tomatoes with salt and pepper, add olive oil and thyme. Place in roasting tray with garlic bake at 70 C for 3-5 hours. This can be done the day before
  • Rub red peppers with a little oil and char grill until black, place in a plastic bag to sweat and leave before peeling.
  • Roast onion in oven at 180 C for 1 hour with garlic placed in foil and a touch of seasoning and oil. Re move skin, cut into 8 and put one side until needed.
  • Allow the garlic to cool slightly, cut across the whole bulb and squeeze out the soft sweet flesh. Set on side.
  • Wash trim baby marrows and slice into 5 mm slices.
  • Wash and trim brinjals slice into 5 mm slices.
  • Cook until golden remove and set one side.
  • Clean peppers remove skin and seeds, season cut into 3-4 cm pieces
  • For the base, mix garlic pulp, chopped parsley, cream cheese, Parmesan and ½ roasted chopped onion with pitted olives. Adjust seasoning.
  • Pre heat Oven
  • Line greased tart mould with rolled out pastry 3mm thick. Allow the pastry to hang over the sides.
  • Prick the base and blind bake at 200 C for 10-15 min
  • Remove and allow to cool slightly Trim excess pastry
  • Fill base with the cream cheese mixture
  • With alternating layers start on the outside overlapping tomato then brinjal, then pepper, baby marrow, onion start again with tomato repeat process until the whole tart is filled.
  • Sprinkle with Parmesan and pine nuts
  • Bake for 10-15 minutes at 180 C until golden brown
  • Cool serve