Dips and Sauces

Asian Salad with Poached Chicken

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This quick and easy salad can be prepared ahead of time and will last a couple of days in the fridge. It’s gluten free, low calories and a good source of protein. The salad can consist of any vegetable you have in the fridge – it’s the dressing and herbs that pull it all together.


Asian Noodle Salad with Poached Chicken

Serves 4


Ingredients

200g vermicelli noodles, cooked and place in cold water
1 carrot, julienned
1 Lebanese cucumber, julienned
1/2 capsicum, julienned (didn’t use in the photo, didn’t have any)
1 spring onion, finely sliced
1/4 cup mint and coriander
2 tbsp thai basil leaves ( optional)
6 kaffir lime leaves, vein removed and finely sliced
2 tbsp cashews or peanuts
200g poached chicken, steamed or cooked in broth

Dressing (makes about 3/4 cup)

1/4 cup preferred sweetener ( coconut , Palm or caster sugar)
1/2 cup water
1/4 cup white vinegar
1-2 tbsp fish sauce
1 small red chilli, finely sliced

To serve, chilli and lime wedges


Method

  1. To make dressing place the sweetener, water , white vinegar and fish sauce in a sauce pan and bring to the boil, then take off heat, add the chilli, taste and adjust if needed ( it will be sweet). Place in fridge to cool.
  2. Combine the cooked noodles, carrot, cucumber, capsicum and spring onion in a bowl and set aside.
  3. Shred or slice your chicken, combine with the noodle salad, add a little of the dressing at a time ( about 1/4 cup) toss and taste.
  4. Assemble salad in a bowls, garnish with the fresh herbs, nuts and extra chilli and wedges of lime.

Notes

Ive made this salad before with pork belly, thai chicken cakes, salt and pepper calamari and bbq prawns, its such an adaptable salad.

Cashew Basil Pesto

Cashew Pesto

Pesto! …… I have a crazy, out of control basil plant so I’m forever making it. I don’t stick to the traditional recipe as I’m not a fan of pine nuts, I use roasted cashews instead, but I have used sunflower seeds, pepitas and even walnuts. The basil can be substituted or even mixed with kale or baby spinach.My style of pesto is on the chunky side and not as basily -is that a word? as the store bought ones. You will need a food processor or a mini one (you will just have to do it in batches or just halve or quarter the recipe) lots of basil, cashews, garlic, lemon and the ever so popular parmesan cheese. The recipe makes 1 3/4 cups- I know weird quantity? To store your pesto, place in a sealed jar with a layer of oil on the top, it will last 2 weeks in the fridge. Don’t forget every time you use some, replace the top with a little oil, this stops it from browning. I have frozen the pesto and it will last up to 2 months.

 


 

Cashew Basil Pesto


Ingredients

2 cups of basil, firmly packed

3/4 cup rice bran oil

80g parmesan, roughly chopped

4 garlic cloves, smashed and roughly chopped

1 cup roasted cashews

juice of half a lemon

salt and pepper


Method

  1. Place the basil and a drizzle of the oil into the food processor, pulse a couple of times till combined.
  2.  Add the parmesan, garlic and cashews, blitz until nice and chunky, add the lemon juice and season with salt and pepper.
  3. Store in a sealed jar in the fridge.