Slow-Braised Red Cabbage

Slow-braised red cabbage is soft and sweetly flavoured however with a hint of  tangy richness from the balsamic vinegar which gives this dish star quality on the table. It's the perfect side dish to serve with many meats and other dishes. We ate it with chorizo flavoured sausages cooked on the BBQ, and a Mixed Bean salad, and the flavours were immense.

Mediterranean Roasted Vegetable and Quinoa salad

It's salad and holiday season here in tropical Australia, when a delicious salad is the perfect meal at the end of a long Summer's day. I am always excited when I come up with a new salad recipe, which also just happens to be healthy and very tasty. A grain salad makes perfect sense, as it keeps so much longer when refrigerated than a green leafy one, as much as I enjoy those as well.

Vietnamese Chicken Salad

The secret to this delicious Vietnamese style chicken slaw is the perfectly balanced dressing ingredients and the wombok cabbage which forms the basis of the salad. Oh, and the juicy shredded chicken is a pleasure to eat. I've tried a few different Vietnamese Chicken Salad recipes over the years, but with this recipe Nagi Maehashi of Recipe Tin Eats fame, has really nailed it. I know that a lot of you have her Recipe Tin Eats book "Dinner" by now, and this recipe is published in that, however I have given you a few extra tips and tricks for making this salad from the perspective of the home cook. 

Beating the Heat with a Summery Mixed Bean Salad

 

Dear Friends, Reach into your pantry, hunt down that tin of Mixed Beans, and whip up this simple bean salad. This salad serves 4-6 people. If you are doubling the quantities, use a red and a green capsicum, as the two colours look attractive and give a nice contrast in flavours. I just love the tang of this salad in Summer. I originally made this just with white Cannellini beans and it was delicious, so it is versatile regardless of what type of beans you choose. I have also lightly blanched some green beans, and added them chopped to the mix as well. Whilst I love a healthy grain salad at the best of times, this bean salad requires no cooking at all, such a bonus at this time of year.

Happy New Year to you all. We are just back from our Summer holidays at the Gold Coast and I am gradually easing back into cooking, blogging and everything really. January is such a transition period, don't you think? Did I say cooking? Up until yesterday, we were experiencing maximum temperatures here at home of 35 deg. C. with high humidity, so salads and easily prepared meals involving little to no cooking were my preference. That's how this recipe came about, as during the heatwave I was craving something really tasty, a little bit sweet, sour and tart that required no cooking. However, thank goodness the heavens have opened up and the heat has been followed by very heavy rain today, over 100 mm, which we just love. Hopefully there won't be any serious flooding. It's predicted to continue over the next few days.  The heat and humidity came as a bit of a shock to us after a cool beach holiday at the beautiful Gold Coast, and Gold Coast hinterland in Southern Queensland. 

These are photos of Tugun beach on the Gold Coast, with the Life Guard Tower on the right, complete with cute Christmas decorations and solar panels. We found this to be the best swimming beach, and whilst our holiday accommodation wasn't at this beach, Mr. HRK swam here during family holidays as a child. The rule is to always swim between the flags. The Life Savers (Guards) do a wonderful job looking after swimmers and surfers on the beaches at this time of year.

This is how I make my Mixed Bean Salad.

Ingredients:

Serves 4-6

400g (1-16oz) can Mixed Beans (or any white bean such as Cannellini if you prefer)

1 red or green capsicum, or use half of each for colour

2 spring onions, finely chopped or 1/2 medium very fresh brown onion 

1 large tomato, deseeded and finely chopped

6 tbsp. good quality red wine vinegar (I used Jamie Oliver)

1/4 cup Extra Virgin Olive Oil

salt to taste

1 clove garlic finely chopped(optional)

(Preparation time 10 minutes)

Preparation:

1. Rinse and drain the can of beans
2. Chop the capsicum and spring onions very finely and place into a medium size mixing bowl. Add the beans and any other fresh salad ingredients that you choose and mix it all together.
3. Mix together the red wine vinegar, the olive oil, and whisk with a small whisk to emulsify.  Add the salt, a light grinding of black pepper, and pour into the beans. Taste it and adjust the seasoning if necessary, although the flavours will develop so you could do this closer to serving the salad.
4. If you have some very fresh garlic and you love it, peel and mince 1 clove of garlic, and add it to the mixture and stir. 
5. There is plenty of dressing for this salad so if you wish to add a few extra salad ingredients, see my notes below for ideas, then there will be plenty of dressing for a larger salad.
6. Add a teaspoon of mustard and a little sugar to the dressing if that is more to your taste for a vinaigrette dressing.
7. If you are entertaining dinner guests, the whole recipe can also be mixed together early on the day of serving and kept in the refrigerator, so that is one less thing to do close to the event. 

Cook's notes:

• Omit the tomato if you wish, it wasn't in my original recipe, but I like tomato in this salad.
• This salad is perfect just with the ingredients listed above. I am always careful not to add to many ingredients to recipes however with salads, which are so versatile, it is generally quite simple to add extra ingredients that you have on hand. Add 2 celery sticks for some extra crunch, and if you intend to serve all of this in one sitting, add some finely chopped cucumber just before serving if you wish.  However, the cucumber won't last well in the salad if refrigerated.
• Add some herbs such as chopped fresh tarragon and chopped fresh parsley for extra flavour.
• The quantities can easily be doubled to serve more people. A tin of extra chickpeas can be added, and another chopped capsicum of a different colour, green or yellow.
• Leftovers will keep well covered in the refrigerator for 2-3 days, and even improve in flavour. Unlike some fresh salads which wilt after adding a dressing and being refrigerated, this one will last beautifully.

We ate this salad last night with my delicious Rustic Greek Halloumi and Spinach Pie that I love to make and eat. It's very easy to bring together and it had started raining so the kitchen was cool, bliss.

 I needed to use up some frozen spinach and halloumi so it was a perfect match, and ideal for a vegetarian meat free Monday, even though it wasn't Monday. This salad also contrasts perfectly served with Spanish chicken and chorizo casserole. However, it can stand on it's own just served with a green salad.  I would also happily serve it with any Mexican style meals.

Thanks for dropping by,

Have a great weekend, 

Pauline

I'm adding a little p.s. to my post today, as I'm having trouble replying to your comments but I am reading them, and trying to catch up on your lovely comments on previous posts. Hopefully Blogger will rectify this problem . After all it is Friday the 13th. Take care everyone.

Make a simple salad with White Cannellini Beans and a Vinaigrette dressing

This Cannellini bean recipe serves 4. I doubled the quantities as I was serving it as a side for 13 at dinner and there was plenty. If you are doubling the quantities, use a red and a green capsicum, as the two colours look attractive and give a nice contrast in flavours. The whole recipe can also be mixed  together early on the day of serving and kept in the frig, so that is one less thing to do close to the event. 

Ingredients:

400g (1-16oz) can White Cannellini Beans (or any other white bean you may prefer)

1 red or green capsicum, or use half of each for colour

1/2 medium very fresh brown onion

6 tbsp good quality red wine vinegar (I used Jamie Oliver)

1/4 cup Extra Virgin Olive Oil

salt to taste

1 clove garlic (optional)

(Preparation time 10 minutes)

Preparation:

1. Rinse and drain the can of beans
2. Chop the capsicum and onion very finely and place into a medium size mixing bowl. Add the beans and mix it all together.
3. Mix together the red wine vinegar, the olive oil, and the salt and pour into the beans. Taste it and adjust the seasoning if necessary, although the flavours will develop so you could do this closer to serving the salad.
4. If you have some very fresh garlic and you love it, peel and mince 1 clove of garlic, and add it to the mixture and stir. 

This salad contrasts perfectly served with a hot Spanish chicken and chorizo casserole. However it can stand on it's own just served with a green salad. Click on this link for the recipe of the Spanish chicken casserole.