aztec super seed salad with avocado & fresh lime (gf, rsf, keto, paleo)

this salad is inspired by one of the best salads i have ever had – at chi wah wah down christchurch’s terrace.  i had to try and remake it!

fresh fresh fresh, with loads of texture…the creaminess of the avocado pairs beautifully with the sour, salty asian style dressing.

high in vitamins, antioxidants and omega 3 to name only a few, this salad is a fully balanced meal in its self!

super easy to make, and it maintains its crunchy texture for a couple days after (if you manage to hold back and save some for day two!)

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smoked beef fillet, with asian style broth, kelp noodles and fresh veges

well, this is not only an absolutely delicious dish with heaps of flavour and textures, but its also heaps of fun.

i pre-prepared all the ingredients, and served them buffet style… it made the meal super interactive, promoting lots of conversations… and ultimately meant my guests could help themselves to what they wanted, and the quantity of each ingredient they wanted.

there is a bit of prep in the broth, but once its in the pot it just simmers happily for a couple of hours.

the beef is stunning – a quick sear of the whole eye fillet and set aside in the freezer for a couple of hours to slice later…  it does the rest of its cooking in the broth later on.  i smoked it which gave the whole dish an extra depth of flavor but you dont have to, OR use smoke essence and avoid the nuisance of going through the smoking process.

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Chicken salad, cucumber, chilli, thai herbs, ginger and lime dressing (inspired by Chinwag – Christchurch)

nothing else can match the fresh, explosive flavour of a thai salad… and the one i had at chinwag in christchurch on a hot, blustery dry summers day was just that… and it hit the spot.

boy was it spicy… (which i love) but not at the expense of all the other trademark thai flavours. perfectly balanced and satisfying, i had to give it a whirl.

there are a few deviations from chinwags offering – i didnt have lemongrass at home, so used ginger in the dressing instead.  and i couldnt get fresh squid, so there is chicken which i bathed in its own sticky marinade so it would get a great flavour crust on it.  the chicken ended up contrasting with the chilli in in the dressing perfectly.

this is something you can smash together in about 45mins if you need to.  it will take longer if you want the chicken to marinate longer.

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udon noodle broth, smoked pork, slow egg, chilli oil (inspired by a.baker – canberra)

i didn’t get to eat the original dish myself.  the recommendation came from my husband. i then checked out what a.baker’s website said about the dish – the rest was up to me.

my result (photo posted) was amazing, actually incredible – heaps of flavour, super fresh, the smoked pork gives it great depth and there’s heaps of texture.  every spoonful was heaven.

don’t be put off by the ingredient list – the broth is easy, it’s a set and forget kinda broth.

the toughest bit of the recipe was trying to do 63 deg eggs on gas, but i found the right balance of “pot off the element” to not have to watch it like a hawk.  if you don’t have the patience for this, just do poached eggs!  the best thing about 63 deg eggs is the texture – but if you do poached eggs, flavour won’t be impacted.

give it a go!  recipe follows.

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