Black Lentils and Kale Salad
Recipe by Ivonne Nathan of forchefs
- 100 gm(½ cup) black Lentils
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- 10 young kale ribs (about 1 bunch), trimmed and sliced, plus a handful of leaves, rubbed to soften and coarsely chopped, to serve
- 2 tbsp chicken stock or water
- 1 golden shallot, finely chopped
- 1 tbsp coarsely chopped mint
- 40 gm (¼ cup) smoked almonds, coarsely chopped
Feta and mustard dressing
- 80 gm Persian feta
- 2 tbsp extra-virgin olive oil
- ½ tsp Dijon mustard
- 1 garlic clove, crushed
- Juice of ½ lemon
- Cook quinoa in a small saucepan of boiling water until tender (10-14 minutes).
- Drain well and keep warm.
- Heat oil in a large frying pan over medium heat, add garlic and stir until tender and light golden (1-2 minutes).
- Remove with a slotted spoon and set aside. Add kale ribs and cook, turning occasionally, until blistered (2-4 minutes), then add chicken stock and cook until ribs are tender and stock is evaporated (4-6 minutes).
- Toss in leaves and transfer to a platter.
- Combine ingredients in a bowl, then add to quinoa with shallot, mint, almonds and reserved garlic and toss to combine.
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Recipe by Ivonne Nathan of Forchefs
For the quince aioli
- 250g cooked quince
- 1 tbsp lemon juice
- 2 cloves garlic
- 150ml olive oil
For the salad
- 2 chicken breasts
- 280g chestnuts
- 2 bacon rashers sliced
- 1 Shallot, sliced thinly
- 1 silverbeet
- ¼ cup chopped fresh parsley
- Virgin olive oil
- 1 tbsp lemon juice
Blend garlic, quince & lemon juice together using a hand blender. Whilst still running drizzle in olive oil.
Recipe by Ellacure restaurant
- 2 ripe figs
- 4 thin slices of prosciutto
- 40g blue cheese
- 500ml Balsamic vinegar
- 500g castor sugar
- 1tbsp honey
Salad Dressing – Raspberry Vinaigrette
- 100g fresh raspberries
- 100ml olive oil
- 1tsp castor sugar
- 50ml red wine vinegar
- Small handful of rocket
- 1 avocado, diced
- 1 small Spanish onion, diced.
– Preheat oven to 180°C.
– Trim off top of figs, Make a cut from the top of your fig going about halfway down. Make another cut the same way to form a cross when looking at it from the top.
– Take a small chunk of blue cheese and gently insert it into the centre of the fig.
– Take 2 slices of prosciutto and wrap them around the side of the figs.
– Place figs on an oven proof tray lined with grease proof paper and place in the oven for 5 minutes, or until the cheese starts to run.
– Place balsamic vinegar and sugar into a pot and bring to boil, stirring until sugar is dissolved.
– Reduce heat and simmer until mixture has been reduced by half.
– Take off the heat and stir in honey
– Allow to cool before serving.
Salad Dressing – Raspberry Vinaigrette
– Blend raspberries with a stick blender until smooth.
– Pass through a sieve to remove any unwanted material.
– In a bowl, whisk the raspberry, sugar and vinegar together until sugar is dissolved.
– While whisking the raspberry mix, slowly drizzle olive oil into the mix until emulsified.
Building your plate
– Place a 50cent piece worth size of balsamic reduction in the bottom of a serving bowl
– Mix some roquette, Spanish onion and avocado in a small bowl and drizzle over raspberry vinaigrette.
– Place the salad into the serving bowl on top of your balsamic reduction
– Place the figs on top of the salad to serve.
Recipe by Brendon and Gerard from the Fish Shack
- 1 kg local prawns, peeled with tail on
- 2 egg whites
- 200-250 grams fine rice flour
- 150-200ml soda water
- Oil for shallow frying
- Salt to taste
- 1 red onion sliced finely
- 1 cucumber, sliced
- 1 punnet cherry tomatoes halved
- 200g mixed leaf salad
- 100g snow pea sprouts
- 100g bean shoots
- 30g fried shallots for garnish
- ½ lime, juice and zest
- 1 tbs white wine vinegar
- 1 tbs Dijon mustard
- 1 tbs honey
- 3 tbs olive oil
– To prepare the tempura batter, place egg whites in a bowl and whisk with an electric whisk until soft peaks form. Add 100mls of soda water, and then slowly add 150 grams of rice flour, beating as you go.
– Mix all salad items and add dressing to taste.
– Heat enough oil to shallow fry in a fry pan on medium heat. Lightly coat prawns in the remaining rice flour (this will help the tempura batter to stick when cooking). Carefully place prawns into the oil and cook for 2-3 minutes until crisp.
– Remove from oil and drain on paper towel. Toss in a little salt and serve on the prepared salad. Garnish with fried shallots.
Recipe by Michaela Uren of Forchefs
- 1 Beetroot
- 1 Cos heart
- 1 green apple
- ½ cup walnuts
- Goats cheese
- Juice of half an orange
- ½ cup verjuice
- Extra virgin olive oil
- Salt and Pepper
– Grate the beetroot into a bowl and add the walnuts.
– Chop up cos lettuce and grate the apple.
– Mix the dressing in a small bowl and add on top of salad.
– Crumble the goats cheese on top and lightly toss.
– Top with a little more goats cheese to serve.
Recipe by Karen McGuire of The Gods Cafe ANU
- 400gms King Prawns
- Salt and ground black pepper
- 250gms Thick rice noodles
- 1 Large ripe Mango
- 1/2 small red Onion thinly sliced
- 2 Long red Chillies, halved,deseeded and sliced thinly
- 1/2 cup Mint, roughly chopped
- 1 cup Coriander, roughly chopped
- 1/4 cup roasted Peanuts
- Lime wedges to serve
Sweet chilli dressing
- 1/3 cup sweet chilli sauce
- 2 tbls lime juice
- 1 tbls fish sauce
– Pre heat a greased char-grill or non stick frypan lightly season the cleaned and shelled prawns and fry for 2/3 minutes each side. When cooked transfer to a plate and cover and set aside.
– Place Noodles in a heat proof bowl and cover with boiling water and allow to stand for 3-5 minutes until tender. Drain well. Gently separate the noodles and place in a large bowl.
– Peel mango and slice of the cheeks. Slice mango cheeks into wedges lengthways. Add the mango, thinly sliced onion, chillies, mint, coriander and peanuts to the noodles. Slice the prawns in half length ways if desired and add to the salad.
– Combine dressing ingredients in a bowl and mix well until all combined. Drizzle dressing over salad, gently toss to combine and serve with a slice of lime.