Apologies for taking so long to post it.....
The salad component........
1/2 green apple, cored, cut into matchsticks
1/2 small Lebanese cucumber, halved, seeded, cut into matchsticks
3 radishes, trimmed, cut into matchsticks
1 tbs fresh chives, cut in 5cm lengths
The dressing......... either mix in a jug, or put it all in a shaker to
blend. I use a shaker and keep a supply in the fridge.
2 tbs olive oil
1 tbs white balsamic vinegar
1/2 tsp Dijon mustard
Pinch of sugar
Salt and pepper to season
I usually make up a double batch of both, as the SO *loves* this and would
have it every day if I made it for her!!
It goes well with ocean trout, or as the SO likes it, with pan seared pork
steaks/chops.
Also can be served with Roast Potatos with Cumin salt..... (which she also
loves!!)
1 tsp sea salt flakes
1/4 tsp cumin seeds
Olive oil spray
4 (about 320g each) Coliban (or Lady Christl)potatoes
1 tbs butter, melted
Place the salt and cumin seeds in a mortar and gently pound with a pestle
until coarsely crushed.
Preheat oven to 180?C. Spray a baking tray lightly with oil. Cut the
potatoes in half horizontally. Use a small sharp knife to cut slits, about
1cm deep and 1cm apart, in the top of each potato. (I use a chopstick on
either side of the potato, so that I don't go all the way thru')
Place, flesh-side down, on the prepared tray. Brush with half the butter.
Bake for 20 minutes. Turn and brush with the remaining butter. Sprinkle
with the salt mixture and bake for a further 20 minutes or until crisp.
(I also sprinkle the salt mix on both sides of the spud.)
--
Peter Lucas
Hobart
Tasmania
Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
The salad component........
1/2 green apple, cored, cut into matchsticks
1/2 small Lebanese cucumber, halved, seeded, cut into matchsticks
3 radishes, trimmed, cut into matchsticks
1 tbs fresh chives, cut in 5cm lengths
The dressing......... either mix in a jug, or put it all in a shaker to
blend. I use a shaker and keep a supply in the fridge.
2 tbs olive oil
1 tbs white balsamic vinegar
1/2 tsp Dijon mustard
Pinch of sugar
Salt and pepper to season
I usually make up a double batch of both, as the SO *loves* this and would
have it every day if I made it for her!!
It goes well with ocean trout, or as the SO likes it, with pan seared pork
steaks/chops.
Also can be served with Roast Potatos with Cumin salt..... (which she also
loves!!)
1 tsp sea salt flakes
1/4 tsp cumin seeds
Olive oil spray
4 (about 320g each) Coliban (or Lady Christl)potatoes
1 tbs butter, melted
Place the salt and cumin seeds in a mortar and gently pound with a pestle
until coarsely crushed.
Preheat oven to 180?C. Spray a baking tray lightly with oil. Cut the
potatoes in half horizontally. Use a small sharp knife to cut slits, about
1cm deep and 1cm apart, in the top of each potato. (I use a chopstick on
either side of the potato, so that I don't go all the way thru')
Place, flesh-side down, on the prepared tray. Brush with half the butter.
Bake for 20 minutes. Turn and brush with the remaining butter. Sprinkle
with the salt mixture and bake for a further 20 minutes or until crisp.
(I also sprinkle the salt mix on both sides of the spud.)
--
Peter Lucas
Hobart
Tasmania
Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed