Skip to content Skip to footer
Criniti's Agnello Salad

Criniti’s Tasty Agnello Salad Recipe

INGREDIENTS 100g Lamb backstrap 40g Avocado 60g Fetta cheese 20g Rocket lettuce 40g Semi-dried tomato 15ml Sherry Vinaigrette 2g Salt 2g White ground Pepper Sherry Vinaigrette 1/3 cup Sherry 2/3 cup extra virgin olive oil 1 finely diced red shallot salt and peper to taste 1 x tarragon leaf to infuse the dressing with over night. METHOD 1 Grill lamb backstrap to medium and set aside, 2 Place rocket, sliced avocado,…

Read more

Tasty And Healthy Prawn, Avocado & Papaw Salad

Tasty And Healthy Prawn, Avocado & Papaw Salad

Serves 4 Preparation time 25 minutes Cooking time 15 minutes INGREDIENTS 1 red capsicum, cut into quarters, deseeded and membranes removed 2 avocados, diced 1⁄2 papaw, peeled, deseeded and diced 3 tbsp coriander, thinly sliced 2 tbsp olive oil 16 green prawns, peeled, deveined, tails left intact METHOD 1 Place capsicum pieces under grill and cook until skins turn black. Remove from grill and allow to…

Read more

Asian Salmon, Broccolini and Quinoa Salad

Asian Salmon, Broccolini And Quinoa Salad

Serves: 6 Preparation and Cooking Time: 20 minutes INGREDIENTS 400g skinless Atlantic salmon fillets Spray extra virgin olive oil Cracked black pepper to season ¾ cup quinoa, rinsed and drained 1 1/2 cups chicken stock, low or no added salt variety 1 bunch broccolini, chopped 1/2 cup chopped walnuts 4 cups baby spinach leaves, washed 1/2 cup fresh coriander leaves, washed and chopped 1 Tbs balsamic vinegar 2…

Read more

Julie Goodwin’s Chicken Waldorf Salad On Sourdough

Serves 4 INGREDIENTS  1 large chicken breast (about 300 g) 2 tablespoons olive oil 1⁄2 cup mayonnaise 1⁄4 cup sour cream 2 tablespoons wholegrain mustard Salt and ground white pepper 1 lemon 6 shallots 2 Granny Smith apples 2 celery stalks 100 g baby spinach 1⁄2 cup walnut pieces 4 slices sourdough bread EQUIPMENT Toaster Chef pan Cup and spoon measures Large mixing bowl 2…

Read more

Warm Rice, Lentil & Roasted Cauliflower Salad With Spiced Lamb Skewers

Serves 4 Cook time 30 minutes Prep time 15 minutes INGREDIENTS 1 cup brown rice & lentil mix, rinsed 500g cauliflower, washed, sliced 3 tbs olive oil 2 tsp ground turmeric 2 tsp ground cumin 2 tsp ground coriander 500g lamb backstrap, cut into 2cm pieces 1/4 cup apple juice 3/4 cup Greek yoghurt 1 tbs hulled tahini 4 green onions onion, thinly sliced 1/2 cup flat leaf…

Read more

Gwinganna's Prawn and Mango Salad With Lemon Myrtle Dressing

Gwinganna’s Prawn and Mango Salad With Lemon Myrtle Dressing

Serves 4 INGREDIENTS 12 medium to large king prawns 2 mangoes 200g cherry tomatoes juice of 2 limes and some zest 2 lemon myrtle leaves, shredded 80g rocket leaves sprinkle sea salt cracked pepper 8 macadamia nuts, toasted & chopped 4 lime wedges lemon myrtle leaves for presentation METHOD Peel and clean prawns, leaving the tails on. Peel and slice mangoes into slivers or slices. Place rocket on plate,…

Read more

Apple & Rhubarb Crumble Jar With Honey Yoghurt

Apple & Rhubarb Crumble Jar With Honey Yoghurt

Serves 4 INGREDIENTS 4 stalks (about 350g/12 oz) rhubarb, washed, cut into 5cm (2 inch) pieces 1/3 cup (75g/21⁄2 oz) caster sugar 2 tsp orange zest, finely grated 4 small granny smith (eating) apples, peeled, cored and sliced 1 tsp vanilla bean paste 1 cup (280g/10 oz) Greek yoghurt 1 tbsp honey Crumble Mixture 50g (13⁄4 oz) butter, chopped 1⁄2 cup (75g/21⁄2 oz) plain flour, sifted 1⁄4…

Read more

Seafood Recipe Spicy Prawn Jar With Jalapeno Salsa

Punchy Spicy Prawn Jar With Jalapeno Salsa

Serves 4 INGREDIENTS 24 green (raw) king prawns, peeled, tail on 1 tbsp olive oil 1 tbsp store bought Cajun seasoning 3 cups (270g/91⁄2 oz) cabbage, finely sliced 1 cup (25g/3⁄4 oz) kale leaves, finely sliced 1⁄2 cup (140g/5 oz) Greek yoghurt 1⁄4 cup (70g/21⁄2 oz) whole egg mayonnaise 60g (2 oz) sunflower sprouts (or other sprouts) 1 lime, cut into wedges to serve Jalapeno Salsa 1⁄4…

Read more

Lamb & Fresh Herb Salad

Lamb & Fresh Herb Salad

Serves 4 INGREDIENTS 500 g (1 lb 2 oz) lamb backstraps or loin fillets 3 teaspoons olive oil, plus extra for drizzling 2 teaspoons finely chopped rosemary 1 teaspoon thyme leaves sea salt and freshly ground black pepper 150 g (5½ oz) cherry tomatoes 250 g (9 oz) haloumi cheese, sliced 2 tablespoons coarsely chopped flat-leaf (Italian) parsley leaves 1 small handful coriander (cilantro) leaves 1…

Read more