Raw broccoli and salmon salad with Avocado dressing

This recipe was written in the NZ Herald back in April this year. If you are looking for a meal idea that is healthy and tastes great, you've found a winner! This recipe caters for everyone! Gluten free, Dairy free, Sugar free, Clean eaters! If you are vegetarian or vegan you can easily take out the salmon :)

This recipe is so easy and can be achieved in 3 steps!

You will Need:

1 Head of broccoli broken in to florets

1 red capsicum, roughly chopped

Handful fresh herbs of your choice (I used coriander, Italian parsley and Vietnamese mint)

200 g salmon (smoked if you wish, I prefer mine not to be smoked)

1 cup black pitted olives

1/2 cup seeds (toasted if you wish, I use pumpkin seeds and sunflower )

Dressing:

1 avocado

Juice of a lemon

1/4 cup extra virgin olive oil

1/4 cup water

2 cloves garlic*

sea salt

pepper

* Note that the 2 cloves of garlic is quite strong, change this to 1 clove if you don't want it too garlic-y :)

What to do:

Dressing:
1. Blend up all ingredients together until smooth.

Salad:
2. In a food processor, Pulse the broccoli, capsicum and herbs until a rice like consistency.

3. Transfer to a large bowl and toss in dressing, salmon, olives and seeds!

Enjoy!

I hope you like this recipe as much as I do! Let me know what you think!

Brit xx

Poultry Lesson 4

This lesson we made


-confit of duck 

-Chicken ballontine with a kumera rosti 

-ostrich and asian salad





Confit of duck
A slow cooking method poached in duck fat
This was served with peppered havarti gnocchi, fennel and orange salad and a white wine and bay leaf foam.

I love the colours of this dish, I think it is gorgeous to look at. 

I had never eaten confit of duck before. Now I know why I commonly see it on restaurant menus!
This slow method of cooking makes the meat so tender and we finished the cooking off in the oven out of the duck fat to crisp it up.

Black rice-crusted Ostrich with watermelon salad

Chicken Ballontine with veal, chicken and herb farce. Kumera rosti garnished with oyster mushrooms, carrot and courgette ribbons with a chasseur sauce.

Fish Lesson #2

En papillote - Blue cod cooked in a paper bag.

 Served on squid ink linguine

 Paupiettes of sole - Stuff with scallops on a white wine sauce

Grilled Salmon with a burree blanc sauce

Feel free to leave a comment :)
Let me know if you would like recipes!

Brit :)

Fresh Homemade Pasta

Fresh Homemade chicken pasta

Pasta Dough - 2-3 servings

1 egg - whisked
10ml oil
1/4 t salt
100g flour

mix ingredents together in a bowl with your hand.

roll out onto a floured bench and knead.
Note that this mixture may be a little dry, if it is just add a drop of water :)
roll into a ball

Wrap in glad wrap and leave to rest for 30mins

Roll out with a rolling pin on floured bench until about 1/2 cm thick.

pass through pasta machine.
starting at the thickest setting then work your way to the thinnest setting

Cut in half so it is easier to put through the fettuccine machine

Hang up on a long wooden spoon

Cook pasta in a large pot of boiling salted water

The pasta should double in size once cooked

I cooked my pasta with 

garlic

onion

chicken

courgette

cracked pepper

Freshly picked organic cherry tomatos
and freshly picked basil
(these tomatos were picked at my grandparents yesterday :) so delicious and juicy!)

Brit :)

Salmon Gravlax Open Sandwich

Salmon Gravlax Open Sandwich

Salmon Gravlax is a dry marinade that is simple, easy and brings out great flavours in the salmon

All you need is:

Thin slices of fresh salmon

3T white sugar

3T salt

mix the sugar and salt together and use this to coat the salmon.

Refrigerate for 2-3 hours

Wash off the dry marinade with water.

 For the open sandwich I used,

1 slice french bread stick

1 leaf of fancy lettuce

sliced cucumber

sliced tomato

cream cheese

radish cress

Remember you can use any sandwich ingredients you want :)

This is just an idea from what I used

p.s : sorry about the bad photo quality from my phone :(

Britt :)