Tag Archives: Spring

Inappropriate

I feel like this post is almost inappropriate tonight. The whole country is gearing itself up for the rugby semi-finals tonight. I’ve read online that the Rugby World Cup may be partly responsible for lowering vegetable prices – everyone is eating takeout so the demand has lessened. And then there is me – eating a salad as my main meal. But this is no ordinary salad – this has got to be the best salad I have had this Spring. It is fresh, filling, delicious and a complete meal in a bowl.  Broccoli, snow peas, peas & chicken are tossed in a tangy Asian-inspired dressing and then sprinkled with toasted almonds and cayenne pepper. Delicious. I recommend you try it!

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Double Pea Spring Salad Recipe
(adapted from Warm Snow Pea & Chicken Salad at EatingWell.com)

(serves 2)

Ingredients

  • 250g chicken breast
  • 1 cup chicken stock
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic, minced
  • 1/2 tablespoon ginger, minced
  • 1 broccoli
  • 100g snow peas
  • 1/2 cup peas

Dressing:

  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon tahini
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sesame oil

Toppings:

  • 1T sliced almonds, toasted
  • dried capsicum flakes (optional)
  • cayenne pepper (optional)

Method

  1. Bring chicken stock to a gentle simmer in a pot. Add chicken and cook until the chicken is cooked through.
  2. Meanwhile, slice the snow peas into strips and cut broccoli into bite sized florets.
  3. Cook peas by microwaving for 2 minutes in a tablespoon of water. Alternatively, boil in water until heated through and bring green.
  4. Place dressing ingredients in a bowl and whisk together until smooth, place aside.
  5. Heat 1 teaspoon of sesame oil over a moderate heat in a fry pan.
  6. Add garlic and ginger to fry pan until fragrant (about 1 minute)
  7. Add broccoli and snow peas to fry pan. Cook for about 5 minutes until the broccoli is tender crisp and heated through.
  8. Meanwhile, drain chicken and tear into pieces.
  9. Add chicken, peas and dressing to fry pan when broccoli is cooked. Mix to combine.
  10. Serve and top with toasted almonds and dried capsicum flakes. Sprinkle with cayenne pepper if you enjoy a little heat.
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Celebrating Spring

The arrival of spring is such an exciting time of the year. Blossoms. Ducklings. Daffodils. My birthday.Sunshine. Dresses. Asparagus. I love spring and the flavours of spring but I still struggle to cook seasonally. I blame reading food blogs written by people in the Northern Hemisphere. It takes some restraint to bookmark all the pumpkin recipes appearing online and not succumb to ‘order envy’ and to embrace what is in season here.

Spring is the season for asparagus, avocados, beetroot, courgette, cucumber and tangelo so I’ll be trying to make the most of these ingredients being cheap and at their tastiest in the coming weeks. I’m terrible at remembering what is in season when, but the Healthy Food Guide has a great reference chart you can easily glance at to see what fruits and veges are available when.

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This stir-fry is very simple. It consists of just orange, pork and asparagus, seasoned and flavoured with a little olive oil and garlic. The flavour combination may seem strange but is light and fresh. I think a cool glass of white wine would have just made it… next time.

Pork, Asparagus & Orange Stir Fry Recipe
(adapted from Good House Keeping)

(serves 2 or 4 if served with rice)

Ingredients

  • 200g pork, sliced into strips (use a bit more pork if serving 4)
  • 500g (2 bunches) asparagus, stalks halved
  • 2 oranges
  • 1 tsp olive oil
  • 1 clove garlic
  • salt and pepper

Method

1. Grate 1 teaspoon of rind from the first orange and squeeze 1/4 cup of orange juice from it. Set aside.
2. Cut the skin and pitch (white bitter coating under the skin) from the second orange. Cut the flesh 8 wedges and then cut each wedge into 3 or 4 pieces.
3. Heat the olive oil in a fry pan over a medium-high heat and stir fry the pork until just cooked. (Don’t over cook it as I did or it will be chewy). Remove pork from pan and set aside.
4. Add asparagus to pan with orange rind, garlic and 1/4 cup of water. Cover the pan and cook for two minutes until the asparagus is bright green and tender crisp.
5. Add orange juice, pork & orange pieces. Heat through.
6. Season with salt and pepper then serve.

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