Thai Beef Salad

Serves: 4 mains

Ingredients:

• 100-120g dried vermicelli noodles
• 4 x 100-150g sirloin steaks (or another quality cut of meat)
• 1 teaspoon garlic salt
• 1 large carrots, finely julienne
• 1 continental cucumber, finely julienne
• 1 red onion, thinly sliced
• 1 cup bean shoots
• 1 cup fresh shredded coriander, stems included
• 1/2 cup fresh roughly shredded mint
• 1 portion of C4K Kitchen’s Thai Chilli Salad Dressing

Method:

• Place the vermicelli noodles in a mixing bowl and cover with boiling water for approximately 15 minutes or until they are translucent
• While your noodles are soaking heat a heavy based frying pan and when warm place in your steaks, sprinkle the garlic salt evenly between the steak.
• Cook the steaks for approximately 3 minutes each side (for medium rare) or adjust the cooking time to how you like your steak cooked then remove from the frying pan set aside to rest
• Drain the noodles and set aside to cool
• Prepare your vegetables as described and add into the mixing bowl
• Thinly slice the steak and add into the salad
• Add in the fresh herbs and use your hands to mix the salad well ensuring the noodles are evenly spread out
• Dress the salad just before serving ensuring the salad is well coated.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This is not a freezer friendly recipe

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Rice Noodle Salad

Serves: 4 mains or 8-10 sides

Ingredients:

• 100-120g dried vermicelli noodles
• 1 large carrots, finely julienne
• 1 continental cucumber, finely julienne
• 1 red onion, thinly sliced
• 1 cup bean shoots
• 1 cup fresh shredded coriander, stems included
• 1/2 cup fresh roughly shredded mint

Method:

• Place the vermicelli noodles in a mixing bowl and cover with boiling water for approximately 15 minutes or until they are translucent
• Drain the noodles and set aside to cool
• Prepare your vegetables as described and add into the mixing bowl
• Add in the fresh herbs and use your hands to mix the salad well ensuring the noodles are evenly spread out.
• Serve with your preferred dressing

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This is not a freezer friendly recipe
• Picture shown has the salad served with the C4K Kitchen’s Thai Chilli Salad Dressing

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Thai Chilli Salad Dressing

Makes: 2 portions

Ingredients:

• 1 clove garlic
• 1cm fresh ginger
• 1 tablespoon fish sauce
• 1 1/2 tablespoon lime juice
• 1 1/2 tablespoons sweet chilli sauce
• 2 tablespoon soy sauce
• 1 teaspoon honey
• 1/2 long red chilli

Method:

• In a small mixing bowl, that has a firmly sealing lid, finely grate the garlic and ginger and finely dice the red chilli (de-seed if you do not want the dressing too spicy)
• Add in the remaining ingredients, firmly seal the lid and shake well.
• Store in the fridge until you are ready to dress and serve your salad, shake the salad before dressing.

Recipe Notes:

• Store in the fridge for a maximum of 2 weeks
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Tomato Salad

Serves: 4

Ingredients:

• 8 medium tomatoes
• Punnet cherry tomatoes
• 1 red onion
• 1/2 cup fresh mint
• 1 tablespoon extra virgin olive oil
• 2 teaspoons balsamic vinegar

Method:

• Slice the tomatoes into small wedges and halve the cherry tomatoes and place inside salad bowl
• Husk the onion halve and then slice in thin wedges, spread the onion evenly over the tomatoes
• Rip the mint roughly and sprinkle over the salad
• In a small jar mix the oil and vinegar, seal the lid and shake very well, pour evenly over the salad
• Use salad servers to lightly toss the salad until just combined.

Recipe Notes:

• This recipe is not freezer friendly
• Store covered in the fridge, to be consumed within 3 days but best served fresh

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

 
Fresh Herb Quinoa Salad

Serves: 2 mains or 4 sides

Ingredients:

• 1 cup uncooked quinoa
• 1/3 cup fresh parsley, shredded
• 1/4 cup fresh coriander, shredded
• 2 spring onions, finely sliced
• 1/2 long red chilli, finely diced
• 1 tomato, finely diced
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons extra virgin olive oil

Method:

• Place the quinoa in a small saucepan with 1 3/4 cups of water and bring to the boil
• Add a pinch of salt and place the lid on the saucepan, reduce the heat and simmer for 15 minutes
• Remove from the heat but leave the lid on the saucepan for another 5 minutes then remove the lid then fluff up with a fork
• Set aside to cool for at least 15 minutes
• Shredded the herbs, finely slice the spring onions and finely dice the chilli and tomato
• Add the salad mix and quinoa together in a salad bowl
• Top with the lemon juice and olive oil, season to your liking and stir well

Recipe Notes:

• Store in an airtight container for the maximum of 5 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Roast Vegetable Couscous Salad

Serves: 6-8

Ingredients:

• 150g butternut pumpkin
• 1 red onion
• 1 zucchini
• 6 button mushrooms
• 150g sweet potato
• 1 carrot
• 1 red capsicum
• 1 yellow capsicum
• 1 tablespoon minced garlic
• 2 cups couscous
• 50g butter, cubed
• 1/4 cup extra virgin olive oil
• 2 lemons

Method:

• Preheat an oven to 180 degree Celsius
• Dice all the pumpkin, zucchini, sweet potato and carrot into small cubes about ¾ cm in size and lay them out onto a roasting tray, drizzle the vegetables with olive oil and sprinkle with salt to taste. Roast this tray of vegetables for approximately 35-45 minutes until they are cooked and become golden and sticky.
• At the same time as you put this tray of vegetables in spray the outside of each capsicum generous with cooking spray and place the whole capsicum(s) on the oven rack.
• Dice the onion and the mushroom the same size and put in a smaller roasting tray. Drizzle with olive oil and sprinkle with salt to taste, add the garlic and stir well through the mushrooms and onion. Add this into the oven with 20 minutes remaining on the other vegetables. When adding in the second tray of vegetables also turn the capsicum.

• When removing all vegetables from the oven set the two tray aside to cool and immediately place the capsicums in separate zip lock bags, remove all air and seal. Leave to sit for 10 minutes.
• After leaving the vegetables to sit, remove the capsicums one at a time from the bags. The skin should quiet easily peel off skin, remove the core and the seed the dice the roasted capsicum flesh and add to the other roasted vegetables, repeat with the second capsicum.
• Bring 2 ¼ cups of salted water to the boil on the stove. Once it is boiling remove from the stove and add in the couscous. Cover and leave for 4-5 minutes. Use a fork to loosen and fluff up the couscous while stirring through the diced butter
• Add the vegetables to the couscous along with the olive oil and the juice of 2 lemons. Mix the vegetables and dressing through well and serve
• The salad can be served warm or cold.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Pearl Couscous Tabouleh Salad

Serves: 4-6

Ingredients:

• 1 cup pearl couscous
• 2 cups chicken or vegetable stock
• 2 large tomatoes, diced
• 1 red onion, diced
• 1/2 continental cucumber, diced
• 1/2 cup fresh shredded parsley
• 1/4 cup fresh shredded coriander
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 teaspoon tahini

Method:

• Simmer the pearl couscous in the stock for 10 minutes and set aside while you chop all the salad ingredients
• In a small mixing bowl whisk together the oil, lemon juice and tahini until well combined and set aside
• Stir through the chopped vegetables and herbs through the cooled couscous and then pour the dressing evenly over the top and stir until well combined

Recipe Notes:

• Store in an airtight container for a maximum of 3 days
• This recipe is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Mexican Salsa Salad with Lime Dressing

Serves: 6-8 sides

Ingredients:

• 1/2 continental cucumber, diced
• 3 tomatoes, diced
• 1 red onion, diced
• 1 cob of corn

Lime Dressing Ingredients:

• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 tablespoon honey
• 2 tablespoons shredded coriander
• 1 teaspoon balsamic vinegar
• 1 clove garlic, crushed
• 1 long red chilli, seeded and finely sliced
• 1/2 teaspoon ground cumin

Method:

• Place the cob of corn, husk and all in the microwave and microwave on high for 2 minutes, remove from the microwave and allow to cool slightly
• While the corn is cooling, dice all other salad ingredients and place in a salad bowl
• To prepare the dressing place all the ingredients into a jar or container that has a well sealing lid and shake very well, set aside until you are ready to serve the salad
• Once the corn has cooled removed the husks and fibres and then use a sharp knife to cut the kernels from the cob, add the kernels to the salad bowl and mix all ingredients very well
• When you are ready to serve give your dressing another shake to remix the ingredients then dress your salad immediately before serving.

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipe is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.