Tangy, sweet, smoky and salty. Guava BBQ-marinated chicken salad has it all! The delicate sweetness of guava is delicious with sticky barbecue chicken, and fresh greens complete this dish.…
Print Recipe Poached chicken and fig salad with Gorgonzola dressing Ingredients Salad 1L (4 cups) chicken stock 3 bay leaves 4 peppercorns 4 skinless chicken breasts 8 figs, quartered 1½ avocados, diced 60ml (¼ cup) pumpkin seeds, toasted 12 cucumber ribbons 1 spring onion, thinly sliced 80g fresh watercress Dressing 60g Gorgonzola 5ml (1 tsp)
Print Recipe Crispy-skin tarragon chicken with cucumber and fennel salad Serves: 4 Cooking Time: 40 mins Ingredients 45ml (3 tbsp) butter, softened 45ml (3 tbsp) fresh tarragon, chopped sea salt and freshly ground black pepper, to taste 4 x 200g chicken breast fillets, skin on, trimmed 60ml (¼ cup) olive oil 60ml (¼ cup) fresh
TO DRINK (F&HE): The acidity and bubbles in Graham Beck Brut Rosé will cut the creaminess of the avocado and pine nuts and stand up to the saltiness…
Print Recipe Chouriço and calamari salad Serves: 4 Cooking Time: 15 mins Ingredients 100g calamari tubes, sliced or left whole, rinsed and patted dry 15ml (1 tbsp) flour 5ml (1 tsp) paprika salt and freshly ground black pepper, to taste 50g chouriço, cut into 1cm slices 1 punnet salanova lettuce, rinsed and washed 1 red
Print Recipe Crispy chilli duck and noodle salad Serves: 2 Ingredients 200g cellophane (bean thread) noodles ½ cup mint leaves ½ cup basil leaves ½ cup coriander (cilantro) leaves 2 tablespoons lime juice 1 teaspoon fish sauce 1 teaspoon sugar finely sliced long red chilli, chilli sauce and lime wedges, to serve CRISPY CHILLI DUCK