Académique Documents
Professionnel Documents
Culture Documents
1. Gorgeous Gado-gado
Ingredients
sesame oil
Chinese cabbage
2 ripe tomatoes
1 handful of radishes
cucumber
5
6
1 clove of garlic
50 g palm sugar
2 limes , juice of
Method
1) Start by prepping all your salad ingredients. Scrub the potatoes and cook in
boiling salted water for around 15 minutes, or until tender, then halve or
slice up. Soft-boil the eggs for 6 minutes, or longer if you prefer them more
cooked. Cut the tofu into 2cm chunks and fry in a splash of sesame oil for
around 15 minutes, or until golden, then sprinkle lightly with sea salt. Finely
shred the cabbage if you want it raw or, if youd rather cook it (which is
traditional), cut it into 2cm slices, place in a colander and slowly pour a
kettle of boiling water over the top. For me, this is the perfect amount of
heat to soften the cabbage, but means you keep much of the delicious
nutrients in there feel free to apply this to any other seasonal greens you
7
can find, too. Cut the tomatoes into wedges, quarter the radishes and slice
the cucumber (I use my crinkle-cut knife you should get one!). Season
grating in the palm sugar (if needed), then blitz until smooth. Have a taste
and adjust the seasoning, making sure the acidity of the lime sings through,
the sauce over the top, which is a fine way to serve it. I like to do the
reverse, because I feel that once you pour the sauce over you cant see the
care and attention that has gone into the preparation of the ingredients. So I
spoon the sauce between four bowls, spread it up around the sides, then
divide the ingredients around the bowls, taking a bit of pride in making
them look nice. Pick over a few coriander leaves, add the prawn crackers
and some finely sliced fresh chilli (if using), then show everyone what a
celebration of food this is by getting them to toss together their very own
portion.
Ingredients
1/4 cucumber
1 carrot
1 lime
Method
1) Cook and refresh the noodles. Shred the chicken, finely chop the cucumber
Add all the remaining salad ingredients, toss to combine, place in your
lime juice, secure the lid and take to work with your lunchbox.
5) When you are ready to eat, shake the jam jar to mix the ingredients then
dress your salad. Close your lunchbox again and give it a good shake to
coat.
6) If you fancy a little winter warmth, remove the lid from the jam jar and
briefly heat the dressing in the microwave before pouring it over your
chicken salad.
3. Waldorf Salad
10
Ingredients
1 lemon
olive oil
sea salt
60 g shelled walnuts
2 sticks of celery
Method
finely grate over the zest from a lemon, drizzle with a little oil and season
further 5 to 10 minutes, or until the grapes are soft and caramelised and the
and whisk well. Pick, finely chop and add the tarragon leaves, squeeze in
matchsticks, then place into a large bowl. Discard the tatty outer lettuce
leaves, then roughly chop and add to the bowl. Pick the grapes off their
stalks and add to the bowl. Drizzle over the yoghurt dressing and toss well.
Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.
12
Ingredients
2 red onions
8 radishes
1 lemon
1 large bunch of mixed soft fresh herbs, such as mint, parsley, basil
Method
13
1) Cook the wild rice according to the packet instructions, then drain and leave
slicing attachment), finely slice them. Transfer to a bowl and add the red
them with the lemon juice and a pinch of sea salt, massaging the flavours
Add the rice, onions and lemony veg as well as the cranberries or raisins,
5. Caesar Salad
Ingredients
1 clove of garlic
juice of a lemon
sea salt
Method
1) Snap off and discard any wilting or dark green outer lettuce leaves. Trim the
leaves, then cut the head into quarters lengthways. Chop into chunks and get
rid of the core. Wash under cold running water and dry in a salad spinner.
2) To make the dressing, peel and finely chop the garlic. Whisk the yoghurt,
olive oil, grated Parmesan, Worcestershire sauce, garlic and lemon juice
together in a bowl.
3) Roughly chop and add the anchovies, season and whisk again.
4) Toss the lettuce in the dressing, then scoop the salad into a serving bowl.
5) Coarsely grate over a little extra Parmesan, if you like. Toss again, then
serve.