Luke Mangan's Summer Salads
Thursday December 13, 2012
SNOWPEA & CHILLI SALAD WITH ALMONDS
400g snow peas
1 small red chilli, de-seeded and finely chopped
50g slivered almonds, toasted
1/2 bunch coriander, roughly chopped
For the Dressing
2tbsp hoisin sauce
2tbsp red wine vinegar
80ml extra-virgin olive oil
Sea salt and freshly grounded black pepper
To make the dressing, whisk together the hoisin sauce, red wine vinegar and olive oil. Season to taste.
Top-tail and de-string the snow peas, blanch in boiling water for about 15 seconds then drop into iced water.
Drain and combine with the chilli, almonds and coriander.
Toss with the dressing and serve.
ROCKET, PEAR, BLUE CHEESE, WALNUTS, VERJUICE DRESSING
150g picked wild rocket
1 fresh pear, sliced
24 toasted walnuts
80g good quality blue cheese
100ml verjuice dressing
For the Dressing
15g Dijon Mustard
10ml balsamic vinegar
60ml olive oil
For the dressing, in a bowl add the Dijon mustard, balsamic and verjuice.
Blend with hand mixer while slowly adding the olive oil, season.
In a large mixing bowl add the wild rocket, pear and toasted walnuts and lightly toss through.
Crumble the blue cheese into the bowl.
Add the verjuice dressing to lightly coat the salad, ensuring not to overdress. Transfer to a serving bowl.
ASIAN STYLE BROWN RICE WITH SHREDDED CHICKEN
1 cup long-grain brown rice
400g chicken thigh
100ml soy sauce
2 cloves garlic, minced
2tsp vegetable oil
1/2 cup shredded carrot
1/3 cup shallots
1/2 bunch torn coriander
1/4 bunch torn mint
3tbsp fresh lime juice
Extra virgin olive oil
1tsp dark sesame oil
1tbsp toasted sesame seeds
1/4 cup dry-roasted peanuts
Rinse rice in a strainer under cold running water for 30 seconds.
Bring 12 cups of water to the boil in a large pot with a tight-fitting lid over high heat.
Add the rice, stirring once and boil uncovered for 30 minutes.
Pre heat the oven to 180C.
While the rice is cooking place the chicken thighs in a bowl and add the soy, garlic and honey. Coat well and place in the oven and cook for 15 to 20 minutes, turning every 5-8 minutes.
When cooked remove and cool on the bench.
When the rice is cooked, pour into a strainer.
Let the rice drain for 10 seconds, then return it to the pot, off the heat.
Cover the pot and set it aside to allow the rice to steam for 10 minutes.
Uncover the rice, fluff with a fork and season with salt.
Place rice in a large mixing bowl and keep aside.
In a pan at medium heat add a little vegetable oil, add the shredded carrot and saute for 1 minute until just tender and add to the rice bowl.
Shred the chicken and keep the juices.
Add the shredded chicken to the rice bowl along with the juices from the chicken, chopped shallots, coriander, mint, lime juice, extra virgin olive oil, sesame oil, sesame seeds and season, mix well to combine.
Serve in a clean severing bowl, sprinkling over the dry roasted peanuts before serving.