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3 cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot

1-1/2 cups jicama cut into strips


1 orange, peeled and sectioned
1/2 of a medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
1 small red onion, thinly sliced and separated into rings
2 tablespoons snipped fresh cilantro
2 tablespoons peanut oil or salad oil
4 teaspoons rice vinegar
1 tablespoon sugar
1 teaspoon toasted sesame seed (optional)
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/4 teaspoon dry mustard
1/4 cup peanuts

Directions

1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and
chill up to 4 hours.
2. For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted
sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.
3. To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts. Makes 6 to 8 servings.
4. Make-Ahead Tip: Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.
Ingredients

1 tablespoon salad oil


2 tablespoons cider vinegar
1/4 cup snipped cilantro
12 ounces lean beef sirloin steak, cut 1 inch thick
1 teaspoon sugar
1 clove garlic, minced
1/8 to 1/4 teaspoon crushed red pepper flakes (optional)
4 cups shredded napa cabbage
1 small jicama, peeled and cut into thin bite-size strips
1 medium red sweet pepper, cut into thin bite-size strips
1/2 to 1 teaspoon toasted cumin seed*
1/3 cup coarsely shredded carrot
Cilantro sprigs
Lime wedges (optional)

Directions

1. Place meat on the unheated rack of a broiler pan. Broil 3 inches from heat for 13 to 17 minutes or to desired
doneness (145 degrees F for medium doneness), turning once. When meat is cool enough to handle, cut into bitesize strips, and set aside.
2. For dressing, in a medium mixing bowl, combine oil, vinegar, cilantro, sugar, garlic, and, if desired, crushed red
pepper flakes. Add steak strips; stir to moisten. Cover bowl tightly with plastic wrap. Marinate in the refrigerator for
6 hours or overnight.

3. To serve, add cabbage, jicama, and sweet pepper to meat and dressing mixture. Toss gently to coat. Arrange on
individual chilled salad plates or a serving platter. Sprinkle with shredded carrot and toasted cumin seed. Serve
with cilantro sprigs and lime wedges. Makes 4 main-dish servings.
4. *Note: To toast the cumin seeds, place on an ungreased baking pan in a single layer. Bake in a 350 degree F oven
about 8 minutes or until the seeds are lightly toasted.
Ingredients

3/4 cup finely snipped dried apples (about 3 ounces)


Boiling water
3 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 egg, beaten
1 egg yolk, beaten
1-1/2 cups milk
1/2 cup cooking oil
3/4 cup shredded cheddar cheese (3 ounces)

Directions

1.

Cover snipped apples with boiling water and let stand 10 minutes. Drain well; pat apples dry with paper towels and
set aside.

2.

In a large mixing bowl combine flour, sugar, baking powder, and salt. In a medium bowl combine the whole egg,
egg yolk, milk, and oil; add to flour mixture, stirring just until moistened. Gently fold in the apples and cheese.
Divide batter evenly among four greased 4x3-1/2-inch glazed ceramic baking pots, three greased 7-1/2x3-1/2x2inch loaf pans, or seven 4-1/2x2-1/2x1-1/2-inch individual loaf pans.

3.

Bake in a 350 degree F oven about 45 minutes for pots, about 40 minutes for 7-1/2-inch loaves, about 35 minutes
for 4-1/2-inch loaves, or until a toothpick inserted in the centre of a loaf comes out clean. Cool 10 minutes. Remove
from pots or pans and cool thoroughly on a wire rack. Wrap loaves individually in plastic wrap and store in the
refrigerator up to 1 week. Slice loaves and reheat or toast slices before serving. Makes 3 to 7 loaves (15 servings).

Ingredients:
4.

1 chicken (about 1.2 kg)

5.

2 chicken breast fillets (about 500g)

6.

5cm knob ginger

7.

2 stalks spring onions, roots trimmed and knotted

8.

Sea salt

9.

3 litres iced water (enough to cover chicken)

10.
11. Method:
12. 1. Wash and clean chicken. Dry off completely with kitchen towels. Rub thoroughly with sea salt inside and out.
13. 2. Prepare stock by boiling chicken breasts, ginger and spring onions in about 3 litres water for about 30 minutes.
Remove meat, spring onions and ginger and keep stock on the boil.
14. 3. Submerge the whole chicken in the boiling stock and cook 10-12 minutes.
15. 4. Lift chicken out of the boiling stock and plunge immediately into the iced water to stop the cooking.
16. 5. Drain the chicken, let rest and chop into serving sizes.

17. Ingredients:
1 whole fresh chicken, approx 1.3-1.5kg
18. 2 tablespoons of store-bought Cajun spice mix
19. Drizzle of olive oil
20. Salt and pepper
21. 200g French beans (or Haricot Vert), trimmed of any attached stems
22. 2 russet potatoes, peeled and quartered
23. 200g sweet potato, peeled and quartered
24. 1 large carrot, halved lengthwise and cut in semi-circle rings
25. cup cream
26. 50g knob butter
27. A pinch of nutmeg
28. Glaze:
3 tablespoons oyster sauce
29. 3 tablespoons honey
30. 1 tablespoon olive oil
31.
32. Method:
33. 1.Briefly blanch the beans in a pot of salted boiling water for about 1 minute before refreshing in some iced water (this
retains their bright green colour).
34. 2. To make the mash, use the same pot and boil the potatoes, carrots and sweet potatoes in salted boiling water until fork
tender.
35. 3. Drain the vegetables and place in a food processor and blend with the cream, butter, nutmeg, salt and pepper.
Reserve.
36. 4. Preheat the oven to 180C.
37. 5. Place the chicken on a roasting tray lined with baking paper and season liberally with salt, pepper and the Cajun spice
mix.
38. 6. Drizzle the bird with some olive oil and rub all over before roasting for 35 minutes.
39. 7. As the chicken is roasting, mix all the ingredients for the glaze.
40. 8. Remove the chicken from the oven and brush liberally all over with the glaze.
41. 9. Bake for a further 15 minutes (you might need to cover the chicken with aluminium foil if it gets too dark).
42. 10. Allow to rest for 20 minutes before carving and serving with the mash and beans.
43.