Wherever you were enjoying our glorious Sydney weather this Easter,
good friends and fresh salads were the order of the day
with a few delights cooked on the Barbie, of course.
A few recipes from 'ALFRESHCO: foreshore flavour' were included.
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Enjoying Alfresco dining at Balmoral
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Caprese Skewers
Page 90 - as a starter.
Baby bocconcini marinated in a white wine dressing, threaded onto skewers
then basil and grape tomatoes added.
Seasoned with sea-salt and freshly ground pepper.
Avocado Dip Page 85.- the quickest and healthiest of all.Smash 1 large avocado, with a fork, add a good squeeze of lemon juice or vinaigrette dressing and 1/2 cup Danish feta cheese, crumbled,
dried chilli flakes or freshly ground pepper and sprinkle with chopped mint or herbs in season. Serve with crudites or crackers.
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Pear, rocket & walnut salad
A version of this simple, elegant salad from
ALFRESHCO: foreshore flavour P 142
Choose firm but ripe pears like Beurre Bosc, Packham or Williams. Transport rocket and pears to the picnic in separate containers with the pears tossed in a little dressing to prevent oxidisation. At the picnic combine 1 bunch rocket, trimmed; 2 firm pears peeled of unpeeled, quartered, cored then each quarter sliced into 3 or 4; 125g piece Parmesan, shaved. Toss gently with a little extra dressing and add a handful of toasted walnuts.
Dressing: Combine 2 tbsp olive oil and 1 tbsp cider, white wine or balsamic vinegar and season with sea salt and freshly ground pepper.
For an elegant variation - Witlof, pear and hazelnut salad with Roquefort - Add witlof and rocket, seasoned with sea-salt and ground pepper. Finish with the crumbled cheese and a sprinkling of chives.
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Colourful tomato & onion salad
combines a selection of different coloured tomatoes, with thinly sliced Spanish Onion, served on mixed salad leaves with the addition of English Spinach drizzled with an olive oil citrus dressing and tossed with feta cheese.
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