We had an amazing day for lunch at Josef Chromy Wines with Lunch by Alain Passard. It was wonderful to see how many guests had come over from Melbourne for this much anticipated lunch including food writer Dani Valent who got me an in to take photos in the kitchen to go with her interview here. I’ll let you read all about it on her site but here are some more of my photos of the delicious day that I hope you will enjoy.
Layered Salad in a Jar is a fun way to serve salad & you can have so many variations based on your favourite in season salad ingredients. My version was created for a healthy eating workshop & after speaking with the nutritionist who was presenting I put together this yummy nutritious combo.
First make your dressing, I chose to use flaxseed oil & apple cider vinegar, you can use use lemon or lime juice instead of the vinegar or use extra virgin olive oil in place of the flaxseed oil.
Choose your flavours, try fresh herbs or your favourite mustard or even fresh chilli.
I love the zing of fresh ginger & garlic plus I had some gorgeous vibrant fresh turmeric as well!
Blitz 10g each of fresh ginger, garlic & turmeric for 5 secs on speed 7. Add 100g of apple cider vinegar & 100g chosen good quality oil & salt & pepper to taste, mix for 10 secs on speed 5.
Pour in your chosen amount of dressing to your jar or jars.
I like to make a “massaged” kale layer on top of the dressing layer, it really makes the kale taste amazing! After making your dressing leave about a tbs in the TM bowl, remove the stalks from the kale & put the leaves into the TM bowl & chop for 2-3 secs on speed 5 to your desired texture. Season to taste then set the Thermomix for 2-3 mins reverse speed 2. You can use a jam funnel to get your ingredients into the jar without pouring half of them onto the table. Try not to pack your ingredients down too much because you need room to stir them when you are eating the salad.
I like to include a shredded chicken layer, using leftover steamed chicken breasts (from steamed whole chicken) or you can poach them in the simmering basket after cutting them in half & cover with water to the max line cooking for about 20 mins, 100 degrees speed 1. You might like to chop up fresh herbs & garlic before adding water to give the chicken some flavour or use a big tbs of veggie stock paste. Once the chicken is cooked allow to cool & place in the fridge. Place cold chicken breasts into the Thermomix bowl & chop for about 3-4 secs reverse speed 4 until desired consistency is reached.
You can put layers of any of your favourite veggies, just think about vibrant colours to make it more appealing. It is better for any wetter ingredients to go towards the bottom of the jar, especially if you won’t be eating the salad until the next day. I hand chop things like cucumber, tomato or cherry tomatoes. If you are using avocado you will have to squeeze some lemon juice on it to stop it from going brown. I love using red cabbage or fresh beetroot that has been peeled I chop it for 3-5 secs on speed 5. Broccoli is another favourite of mine too. You could even do a boiled egg layer. Hand sliced radish looks & tastes great too.
Finish it off with some freshly chopped chives or other herbs & toasted seeds or nuts for some added texture.
If you want to ditch the jar, this salad is still delicious in a salad bowl! 😀
Words can not express how excited I was to get my advanced signed copy of this awesome cookbook!! I have been lucky enough to do a bit of recipe testing for this cookbook & was invited for a week of the photoshoot – along with a couple of other cooks I got to cook some of the dishes that were photographed for the shoot. We all had a Thermomix each to use. It was so amazing to watch the pros work their magic with the styling & photography, I learnt so much & had so much fun too. I am so grateful for the experience.
There are so many amazing chapters & delicious recipes to share with you, here are a few pictures of the recipes I have made already & I will continue to update them. By the way don’t forget to check out the official Entertaining with Dani Valent site & register your progressive dinner in Feb to win great prizes.
The day after I got the book in the post – so exciting!!
Kale, Chia, Pear & Orange Smoothie
Green Fig & Lime Marmalade
Rhubarb & Blackberry Breakfast Tart
Spiced Carrot Porridge
Bacon and Cinnamon Scrolls with Salted Maple Glaze
Smoked Salmon Muffins with Steamed Eggs & Herbed Relish
Tuna Empanadas made by my Mum
Chorizo & Prawn al la Sidra
Herb-Salted Chicken and Chickpea Casserole
Peas & Jamón
Steamed Orange Pudding with Almond Milk Ice Cream
Daikon Salad (recipe with Masterstock Chicken)
Steamed Fish Black Beans & Rice (I had to use trevally instead of snapper)
Char Siu Bao – Steamed Pork Buns
Sichuan Pepper and Chilli Salt Squid
Chinese greens with XO Sauce
Rhubarb & Vanilla Rhumba
Pear Mulled Wine
Spiced Nut Clusters
Mushroom Cappuccino (Mushroom Soup)
Sweet Potato Blini with Cumin & Sesame Crème Fraîche
Black & White Chocolate Tatufo
Pea & Lettuce Soup
Steamed Asparagus with Caper Crumb
Champagne poached Chicken Terrine (Rustic Serving)
Champagne poached Chicken Terrine (Posh Serving)
Ruby Kingfish with Citrus Yoghurt Dressing
Spinach Salad with Crunchy Quinoa & Green Goddess Dressing
Apple, Pear & Bay Leaf Cake & yes it’s gluten free!
Shichimi Togarashi Oysters
Pumpkin & Blue Cheese Arancini
Inside Out Chicken Parmigiana (I used sweet potato instead of potato)
Sweet Potato & Grain Salad
Peanut Butter Parfait, Chocolate Bark & Raspberries
Mandarin Crème Brûlée (I couldn’t find my blow torch lol!)
Pappadums with Mint & Coriander Chutney
Apple & Cucumber Relish
A variation is the Tandoori Cauliflower
Goan Fish & Tamarind Curry with Coconut Rice
Kashmiri Garlic Naan
Pilaf with Fragrant Tarka
Shirkhand (flavoured hung yoghurt)
A BIT CHEFFY
Pineapple Rum Cocktail
Cheese Puffs with Honeyed Goats Cheese
Confit Salmon, Parmesan Gnocchi with Creamed Cauliflower.
Mango Truffles, Strawberry Spheres & White Chocolate
Gin & Cucumber Cooler
Gin & Cucumber Cooler (So refreshing)
Guacamole with Mango (Yes I love it!)
Smoky Chicken Thighs
Chilorio Shredded Pork with Lime-Pickled Onions
Chilorio Shredded Pork with Lime-Pickled Onions ( & I also had it with pork crackling too YUM!)
Steamed Corn with Chipotle Mayo & Coriander Salsa
Spiced Apple Liqueur
Prawns, Wasabi Panna Cotta with Lime Sauce (I didn’t have any yuzu for the sauce)
Hearts Entwined Loaf
Parmesan-Crusted Lamb Cutlets, Creamed Spinach & Smashed Spuds
Chocolate Love Cake with Turkish Delight Jelly (I made my jelly into hearts & I only had pink food colour instead of red)
Chocolate Love Cake made for a team members birthday 🙂
Zesty Avocado with Crab
Asparagus Tart with Sour Cream Pastry
Prawn Salad with Horseradish Cream (a couple of changes to ingredients to what I had available)
Turkey Buffe & Herby Quinoa Stuffing
Spicy Peach & Mango Chutney
Celebration Saffron & Sage Bread with Ginger Butter
Blackberry Vinegar Chocolate Truffles
Roasted Carrot Hummus
Yoghurt Soup Cups
Grain Salad Lettuce Cups
Vadouvan Spiced Mini Rolls
BRING THE KIDS
Tomato Soup with Ham & Cheese Wands
Sticky Chicken Drumettes
Slow Roasted Lamb Shoulder & Fennel with Agrodolce
Chocolate Ripple Cheesecake Towers
Lychee & Mango Icy Poles