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"Raw prawns hang almost straight, perfectly cooked prawns curl into a "C" shape and overcooked prawns form a tight "O" shape."

Toni’s Ginger and Spinach Salad

 

It’s the dressing that makes this! Make up a normal ratio vinaigrette with olive oil and rice wine vinegar. Then add the following and shake it all in a jar:

 

A whole ginger grated (2-3 thumbs worth)

A whole bunch chopped coriander

1T soya sauce

1 T fish sauce

½ t sugar

1 clove garlic

 

Tear up big leaves of spinach and pour over.

 

If you feel you want to add a few extras to this you could add bacon fried in Westgold butter, diced boiled egg and/or tomatoes cut into wedges.

 

 

Bev’s Pumpkin, Kumara and Vege Salad

 

Even in summer, this is stunning with colour and taste.

 

Quantities of ingredients depend on how many people – just go with your gut. If there are leftovers they are perfect for lunch.

 

Roast some pumpkin, kumara, with dollops of Westgold butter. [the vegetables should be cut into 2cm cubes, at 190OC for 40 mins or until soft].

 

Later, when cooled, add red onion, coriander, and mint.

 

Dressing:

½ c sundried tomatoes + ¼ c red wine vinegar, heated in a saucepan and then left in the pot

In the food processor.

3 cloves garlic

1t balsamic vinegar

½ c olive oil

1t sugar

Salt & pepper

½ T red curry paste

Then add the sundried tomatoes and briefly blitz.

Toss over the vegetables.

 

 

Alison Holst’s Brown Rice Salad

Source; Alison and Simon Holst “Sensational Salads”

 

Ingredients:

1 cup uncooked brown rice

1 & 3/4 cups water

1/4 cup kikkoman soy sauce (or tamari which makes it gluten free)

1/2 medium onion

1 red pepper chopped into tiny cubes

3 spring onions finely chopped

1/2 cup sultanas (or cranberries)

1/2 cup roasted peanuts coarsely chopped (or whole)

1/2 cup each roasted sunflower, pumpkin and sesame seed

 

Dressing:

1/4 cup olive oil

2 tsb lemon juice

1 tsp grated lemon rind

1 clove garlic, crushed

1 tsp grated fresh root ginger

1 tsp maple syrup

 

Directions:

  1. Place rice and unsalted water in a tightly covered pot and simmer for 45 minutes, or until the rice is tender and water has been absorbed. Swirl around 1T of Westgold butter in the warm rice.
  2. Add the soy sauce and finely chopped onion to the hot, cooked rice, mix well, then leave for at least 2 hours or overnight if you have time.
  3. Measure all dressing ingredients into screw-topped jar or food processor and process or shake well to mix.
  4. Shortly before serving add remaining salad ingredients and dressing, mix well.

 

 

Vietnamese Garlic Shrimp (Prawn) Noodle Salad

 

Source: Nagi | RecipeTin Eats

 

Garlic prawns

12 - 15 medium shrimp (prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells)

1 tbsp olive oil

2 garlic cloves, minced

Pinch of salt and pepper

 

Dressing

1/4 cup lime juice

1/4 cup fish sauce

2 tbsp rice vinegar

1 tbsp caster sugar

1 large garlic clove, very finely chopped

1 tsp very finely chopped red chili’, adjust to taste (I use bird’s eye which is spicy)

 

Salad

2.5 oz / 75g dried rice vermicelli noodles (Note 1)

3 cups iceberg lettuce, shredded

1 cup carrot, cut into fine matchsticks

1 1/2 cups cucumber, cut into matchsticks

1 1/2 cups beansprouts

1/4 cup coriander leaves, lightly packed

1/4 cup mint leaves (ordinary or Vietnamese), lightly packed

 

Instructions

  1. Combine the garlic prawn ingredients in a small bowl and set aside for 10 minutes.
  2. Combine the dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
  3. Heat a skillet / fry pan over high heat. Add the prawns, with all the olive oil and garlic from the bowl.
  4. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
  5. Remove the prawns from the skillet onto a plate.
  6. Prepare the vermicelli noodles according to the packet directions. Then drain the noodles.
  7. Arrange the noodles and remaining salad ingredients on a large plate or toss together in a bowl. Top with prawns (warm or at room temperature). Toss through the dressing, or serve on the side.
  8. Serve immediately.

 

Recipe Notes:

  1. You can use any type of vermicelli noodles in this, rice or bean. The bean ones are slightly more see through. You can also increase the quantity if you want, to fill it out more.
  2. How to tell if prawns are cooked: raw prawns hang almost straight, perfectly cooked prawns curl into a "C" shape and overcooked prawns form a tight "O" shape.
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