This is the perfect salad to serve with chicken. It’s crisp, soft, rich and cool.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
This classic side accompanies many a Hawaiian blue plate special, which typically consists of a protein and this hearty, very simple salad. It is very high in fat and probably not good for you, but tastes like food you remember from childhood.
Confit used to be reserved for preserving duck or goose. Today, the word is associated with any ingredient that is cooked long and slow in oil. Mushrooms are a great favourite of mine done this way - they have a juicy texture and interesting taste and can be used in salads, quickly sautéed as a side dish or served as a little hors d'oeuvre. You will end up with plenty of leftover herb-scented vegetable oil; just strain and use for cooking. These mushrooms will keep for at least 2 weeks covered in oil.
The juiciest and most flavourful mangoes hit markets in late May, so use them to make a sensational salad starter. Look for wonderful teardrop-shaped Alphonso mangoes from India or their Mexican cousins, Ataulfo.Read More
A riot of flavours, this recipe calls for lots of fried bread, but use only as much as you need. The rest will keep for two weeks in a plastic bag. You can also turn the crusts into dry breadcrumbs. If white anchovies aren't available, soak the regular jarred ones in milk for 15 minutes before chopping.