RECIPES - SALADS and VEGETABLES   TOP

 

SPINACH SALAD FOR A CROWD

CAULIFLOWER SALAD FOR A CROWD

MARINATED BEEF SALAD

CARROT SURPRISE

CREAMY CARROTS

FRY-PAN POTATOES

MUSTARD POTATOES WITH SPINACH

CHICKEN AND MANGO SALAD

BEAN & PUMPKIN SALAD

BROCCOLI WITH WHITE WINE

CHEESY POTATOES WITH WINE

CHICKEN & STRAWBERRY SALAD

BEAN SALAD WITH A TOUCH OF CURRY

CURRIED CAULIFLOWER SALAD

GARLIC, GINGERED ZUCCHINI

KUMARA BAKE

VAL'S SALAD

VEGETABLE  MORNAY

 

 

 

 

SPINACH SALAD FOR A CROWD

 

•250g Snow Peas

 

•250g green beans, sliced

 

•3 Rashers bacon, grilled until crisp & cut into pieces.

 

•1 Red or green capsicum, deseeded and finely sliced.

 

•2 bunches, spinach, shredded.

 

•juice from 2 small lemons

 

•1/4 cup toasted, slivered almonds

 

 

Dressing :

 

•1 egg-yolk

 

•2 tsps. French mustard

 

•1 clove garlic, crushed

 

•1 Tblspn lemon juice

 

•1 Tblspn vinegar

 

•1/4 tsp salt

 

•freshly ground black pepper

 

•3/4 cup oil

 

 

 

Place all the dressing ingredients EXCEPT the oil, in a food processor and blend to combine well.

 With food processor on, gradually add the oil in a thin stream.

 This dressing should now be quite thick.

 Place in a screw-top jar & keep in the refrigerator until ready to serve.

 Cook beans until just tender and drain under running cold water. drain and chill.

 Combine spinach, snow peas, capsicum and beans in a large salad bowl.

 Add lemon juice & the dressing & toss well.

 Before serving, top with crispy bacon pieces & toasted, slivered almonds.

 

This salad will serve 20 as a side dish

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CAULIFLOWER SALAD FOR A CROWD

 

•1 cauliflower head

 

•300g carrots, sliced diagonally

 

•1 green capsicum, deseeded and thinly sliced.

 

 

Dressing

 

•1/2 cup Sour Cream

 

•1/4 cup Mayonaise

 

•2 tsps. finely chopped Mint

 

•Salt and pepper to taste.

 

 

Cut cauliflower into florets and cook in boiling, salted water until tender but still crisp.

 Remove from water with a slotted spoon and plunge straight into iced water to stop the cooking process and preserve the colour.

 Drop the carrots into same cooking water & cook till tender. Drain and cool under running water..

 Place all vegetables into a bowl. Add the dressing and toss to coat. Chill in refrigerator.

 

 Mix all the ingredients together, well.

 This recipe will serve 20 as a side dish.

 Mashing 150g Blue Vein cheese into the dressing gives a lovely finish

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MARINATED BEEF SALAD

 

•1 kg fillet of beef

 

•60g butter

 

•2 tblspns brandy

 

•2 tblspns vinegar

 

•3 tsps french mustard

 

•1/3 cup oil

 

•1 tblspn parsley ,finely chopped

 

•1 chopped green onion

 

 

Tie the beef, so that it will hold its shape.

 Heat the butter and when very hot add the beef and brown on all sides.

 Remove from the heat, place in a baking dish and spoon brandy over. Season to taste.

 Bake at 180c for 30 - 40 mins. baste often. Cool meat. cut and remove string.

 Thinly slice the beef and and place on a shallow serving dish.

 Combine vinegar, mustard,salt and pepper to taste, and mix well. Whisk in the oil. Add parsley.

 Mix well and spoon over the meat. Stand for 30 minutes.

 To serve, sprinkle with chopped green onion.

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CARROT SURPRISE

 

• 6 medium carrots

 

• 1/2 cup chicken stock

 

• 1/4 cup butter

 

• 3 medium, sliced onions

 

• 1 Tblspn flour

 

• pinch of sugar

 

• 3/4 cup water

 

 

Julienne the carrots and cook in stock, covered for 10 minutes.

 In another pot, melt the butter, add the onions, cover and cook for 15 minutes. Stir occasionally.

 Stir flour, water and seasoning to taste, into the onion mixture. bring to the boil.

 Add the carrots and stock and simmer, uncovered for 10 minutes.

 Add sugar.

 * Serve sprinkled with finely chopped parsley

 * Serves 6

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CREAMY CARROTS

 

• 500g carrots, preferably baby ones

 

• 1 tblspn butter

 

• 1 sliced onion

 

• 1 cup cream

 

• 1/2 tsp nutmeg

 

• salt and pepper, to taste

 

• 1 - 2 tblspns of chopped mint or parsley

 

 

If you don't use baby carrots, peel and cut them into chunky pieces.

 Cook, until starting to soften but are still quite firm. Drain under cold water to stop the cooking process,

 Melt butter in a pot, add onion and saute gently until softened.

 Add the partly cooked carrots and pour over the cream. Season with nutmeg and salt and pepper

 Bring to the boil and simmer about 15 - 20 minutes, until most of the cream has been absorbed

 Serve, sprinkled with parsley or mint

 * Serves 6

 * To make this ahead,simmer for 10 minutes. Finish off cooking, when reheating

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FRY-PAN POTATOES

 

• 4 medium potatoes, peeled and diced

 

• 1/2 cup onion, finely chopped

 

• seasoning to taste

 

• 1 1/2 cups cream

 

• 1/4 cup butter

 

• 3/4 cup grated, extra tasty cheese

 

• 1/2 cup buttered breadcrumbs

 

• 3 bacon rashers, grilled till crisp and crumbled.

 

 

Melt the butter in a pan. Add the potatoes, onion, seasoning to taste and cream.

 Cover and cook over a low heat until potatoes are tender, about 20 minutes. stir occasionally.

 Stir in the cheese.

 Transfer onto a serving dish and sprinkle with the crumbs and the bacon

 * Serves 6

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MUSTARD POTATOES WITH SPINACH

 

• 30g butter

 

• 1 medium, chopped onion

 

• 1 kg, halved, baby new potatoes

 

• 1 clove garlic, crushed

 

• 1 cup chicken stock

 

• 2 tsps seeded mustard

 

• 1 Tblspn cream

 

• 325g roughly-chopped English spinach

 

 

Heat the butter in a pan. Add the onion and cook until soft.

 Add potatoes, garlic, stock and mustard

 Simmer, covered for about 20 minutes, until the potatoes are tender.

 Add cream and spinach ans simmer covered, a few minutes, until spinach has just wilted.

 * Serves 4 - 6

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CHICKEN AND MANGO SALAD

 

• 2 tblspns honey

 

• 1 tblspn wholegrain mustard

 

• 4 halved chicken breasts

 

• 1 bunch asparagus

 

• 100g toasted macadamia nuts

 

• 1 bunch spinach

 

• 1 mango, peeled and sliced

 

• french dressing

 

 

Combine the honey and mustard. Add the chicken breasts and coat well.

 Cook the chicken until tender, stand 5 minutes and slice.

 Cook the asparagus until just tender, and refresh under cold water. drain.

 Combine the chicken, asparagus, macadamias, spinach and mango.

 Turn onto a serving dish and coat with dressing just before serving.

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BEAN & PUMPKIN SALAD

 

• 600g pumpkin, cubed

 

• 2 tsps olive oil

 

• black pepper,

 

• 1/4 tsp oregano

 

• 2 rashers bacon

 

• 2 tsps grainy mustard

 

• 1 tblspn balsalmic vinegar

 

• 2 tblspns olive oil, extra

 

• 1/4 tsp sugar

 

• 250g spinach leaves

 

• 420g tin 4 bean mix

 

 

Preheat the oven to 190c.

 Place the pumpkin in a large plastic bag with the oil, pepper & oregano. Shake well.

 Place on a greased oven tray & cook for 25 minutes. Cook the bacon until crisp & crumble roughly.

 Combine the mustard, vinegar, extra oil & sugar. Shake well in a lidded container.

 Combine the pumpkin, bacon, spinach & 4 bean mix. Pour over the dressing & toss lightly

 can be served warm or cold.

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BROCCOLI WITH WHITE WINE

 

• 800g broccoli

 

• 25g butter

 

• 1 clove garlic, crushed

 

• 2 tblspns cornflour

 

• 150 mls white wine

 

• salt & pepper, to taste

 

• 1/4 tsp dried mixed herbs

 

 

Cook the broccoli until tender, but still firm. Drain & reserve 300 mls of the cooking fluid . Keep broccoli warm.

 Melt the butter, remove from heat & add the garlic & cornflour.  Gradually stir in the reserved cooking fluid & wine.

 Return to heat & stir until sauce thickens. Season to taste & add the herbs. Add broccoli to sauce.

 Heat gently & turn into a warmed serving dish.

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CHEESY POTATOES WITH WINE

 

• 750g potatoes, thinly sliced

 

• 1 onion, thinly sliced

 

• 1 cup grated tasty cheese

 

• Salt & pepper, to taste

 

• 1/2 cup white wine

 

• 25g butter

 

• 1/4 cup parsley, chopped

 

 

Preheat the oven to 180c. Grease an ovenproof dish.

 Arrange half the potato over the base of the prepared dish. Top with half the cheese & all the onion.

 Top with remaining potatoes. Pour the white wine over & dot with the butter. Cover & bake for 1 hour.

 Remove cover & sprinkle with remaining cheese.

 Return to the oven & bake uncovered for a further 20 - 30 minutes, until golden potatoes are tender.

 Sprinkle with parsley.

 * Serves 6

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CHICKEN & STRAWBERRY SALAD

 

• 1 punnet strawberries, sliced

 

• 250g spinach, shredded

 

• 2 cups cooked chicken, shredded

 

• 1/4 cup toasted hazelnuts, chopped

 

• 2 sticks celery, chopped

 

• 1 tblspn toasted sesame seeds

 

• 1 red onion, thinly sliced

 

• 1/4 cup olive oil

 

• 1/4 cup balsalmic vinegar

 

• 2 tsps dijon mustard

 

• 1 tblspn honey

 

• 1 tblspn fresh parsley, chopped

 

 

Combine strawberries, spinach, chicken, hazelnuts, celery, sesame seeds & onion.

 Combine oil, vinegar, mustard, honey & parsley. Shake in a lidded container.

 Place the chicken & strawberry mixture on a serving platter & drizzle the dressing over.

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BEAN SALAD WITH A TOUCH OF CURRY

 

• 1 large onion, chopped

 

• 3 bacon rashers, chopped

 

• 1 tblspn oil or butter

 

• 1/2 cup water

 

• 1 tsp chicken stock powder

 

• 2 tsp curry powder

 

•  1 tsp flour

 

• 1 kg beans, pre-cooked

 

• salt & pepper, to taste

 

• toasted slivered almonds

 

 

Heat the oil & add  the bacon & onion. cook till golden.

 Add the water, mixed with the chicken stock, curry & flour. Mix well & stir until combined.

 Add the beans & coat well. season and place on a serving dish. Sprinkle with the almonds to serve.

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CURRIED CAULIFLOWER SALAD

 

• 1 small cauliflower, cut into florets

 

• 1 tblspn oil

 

• 1 onion, finely chopped

 

• 1 tblspn curry powder

 

• 2 tblspns toasted pumpkin seeds

 

• 2 tsps sugar

 

• 1/4 cup water

 

• 1 cup mushrooms, sliced

 

• 1 green capsicum, finely sliced

 

• 1/4 cup currants

 

 

Blanch the cauliflower for 2 - 3 minutes. Cool under running water & drain.

 Heat the oil & add the onion, curry powder & pumpkin seeds. Cook for 2 - 3 minutes until the onion is soft.

 Mix in the sugar & water. remove from heat, add cauliflower, mushrooms, capsicum & currants.

 Mix until well-coated with the curry mixture.

 serve chilled.

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GARLIC, GINGERED ZUCCHINI

 

• 500g zucchini, cut into thin strips

 

• 2 cloves garlic, crushed

 

• 25g butter

 

• 1 tsp ginger, grated

 

• 1 Tblspn parsley, chopped.

 

Place the zucchini in a pot of boiling water. bring back to the boil & drain.

 Add the garlic, ginger, butter & parsley & toss lightly.

 * Serves 6

 * Zucchini are also known as courgettes

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KUMARA BAKE

 

• 3 large kumara,

 

• 1/3 cup brown sugar

 

• 3 dsstspoons butter

 

• 3/4 cup sherry or orange juice

 

• 1 tsp paprika

 

 

Boil the kumara until just tender. Slice, & arrange in a deep oven-proof dish.

 Sprinkle brown sugar & dot with butter, over each layer.

 Pour over the sherry or orange juice & sprinkle with the paprika

 Bake at 180c for 20 - 30 minutes. The kumara must be kept moist. Add extra liquid if needed

 * Servs 4 - 6

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VAL'S SALAD

 

• 250g mushrooms, diced

 

• 500g cucumber, diced

 

• 3 - 4 sticks celery, chopped

 

• 1 red capsicum, chopped

 

• 1 green capsicum, chopped

 

• 250g diced onion

 

• 3 tomatoes, diced

 

• 1 cup peas

 

• 1 x 425g tin wholekernel corn, well-drained

 

• 1 cup sugar

 

• pepper to taste

 

• 2 dsstspns salt

 

• 1 cup vinegar

 

•  1 cup oil

 

 

Mix all the prepared vegetables in a large container. Sprinkle with the sugar, pepper & salt .

 Pour over the vinegar & oil and leave to stand overnight.

 About 1 hour before serving, drain well. Serve chilled

 * serves 16 - 20

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VEGETABLE  MORNAY

 

• 2 carrots, sliced

 

• 3 medium potatoes, chopped

 

• 250g butternut pumpkin, chopped

 

• 100g green beans, topped & tailed.

 

• 1 cob sweetcorn, kernels removed from cob

 

• 2 green onions, sliced

 

• 60g butter

 

• 2 tblspns flour

 

• 1 2/3 cups milk

 

• 125g cream cheese

 

• 1/3 cup grated parmesan

 

• 1 tblspn wholegrain seeded mustard

 

 

Preheat the oven to 180c. Steam the carrots, potatoes, pumpkin, beans & corn until just tender.

 Grease a large ovenproof dish & add the steamed vegetables. Sprinkle over the green onions.

 Melt the butter & add the flour. Cook, stirring for a few minutes .Remove from heat & gradually, stir in the milk.

 Return to heat & stir until sauce thickens. Add cream cheese, parmesan & mustard & stir until cream cheese has melted.

 Pour over the vegetables & cook uncovered for about 20 minutes.

 Stand for 5 minutes before serving.

 * Serves 6

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