Prawn & asparagus salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Prawn & asparagus salad  Recipe. Enjoy Christmas recipes collection and learn how to make Prawn & asparagus salad.

An Aussie Chrissy wouldn't be the same without seafood and this easy starter will satisfy your cravings without spoiling your appetite.

Preparation Time 30 minutes
Cooking Time 5 minutes

Ingredients (serves 8)

2 bunches asparagus, woody ends trimmed
36 (about 1kg) cooked medium king prawns, peeled leaving tails intact, deveined
3 Lebanese cucumbers, peeled into ribbons
50g snow pea sprouts, ends trimmed

Dressing
235g (1 cup) Maille Dijonnaise
65g (1/4 cup) sour cream
60ml (1/4 cup) fresh lemon juice
4 drained anchovy fillets, finely chopped
1/2 small garlic clove, crushed
2 tbs chopped fresh continental parsley
1 tbs chopped fresh chives

Method

1. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

2. To make the dressing, place the Dijonnaise, sour cream, lemon juice, anchovy, garlic, parsley and chives in the bowl of a food processor and process until smooth.

3. Combine asparagus, prawns, cucumber and snow pea sprouts in a bowl. Divide among serving plates. Drizzle over the dressing to serve.

Notes
A drizzle of creamy dressing makes this salad taste divine!

Prepare to the end of step 2 up to 5 hours ahead. Store in airtight containers in the fridge. Continue from step 3 just before serving.

Source
Good Taste - December 2006, Page 90
Recipe by Michelle Southan

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Chilli calamari salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chilli calamari salad  Recipe. Enjoy Christmas Collection Recipes and learn how to make Chilli calamari salad.

This calamari salad would make an excellent starter for a casual Christmas Day barbecue.

Ingredients (serves 12)

2 long red chillies, deseeded, finely chopped
2 small red chillies, deseeded, finely chopped
3 green onions, thinly sliced
2 garlic cloves, crushed
1 large lemon, juiced
1 tablespoon balsamic vinegar
100ml extra-virgin olive oil
3kg whole small calamari hoods (see tip), cleaned, tentacles reserved
100g rocket, to serve

Method

1. Place chillies, green onions, garlic, 1/4 cup lemon juice, vinegar and 1/3 cup oil in a large ceramic bowl. Season with salt and pepper and stir to combine.

2. Score inside flesh of calamari hoods in a criss-cross pattern and cut crossways into thick strips. Place calamari strips and tentacles in a bowl. Drizzle with remaining 1 tablespoon oil.

3. Preheat a greased barbecue plate on high heat. Add calamari strips and tentacles. Cook for 1 to 2 minutes each side or until curled and just cooked through. Add to chilli marinade. Leave to marinate at room temperature for 30 minutes (or longer in the fridge).

4. Arrange rocket on serving plates. Spoon over calamari and chilli marinade. Serve.

Tip: You can buy calamari already cleaned. You will need 1.5kg for this recipe.

Source
Super Food Ideas - December 2006, Page 18
Recipe by Annette Forrest

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Tabouli Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tabouli Salad Recipe. Enjoy Lebanese Food  and learn how to make an easy dish of traditional tabouli salad.

Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.

Ingredients (serves 8)

1/3 cup burghul (cracked wheat)
2 large tomatoes, finely chopped
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves (see note)
1 cup chopped fresh mint leaves (see note)
4 green onions, thinly sliced
1/4 cup olive oil

Method

1. Place burghul, tomato and lemon juice in a bowl. Stand, covered, for 30 minutes or until burghul has softened.

2. Add parsley, mint, onion and oil to burghul mixture. Stir to combine. Serve. 

Tip: Tabouli is best made as close to serving time as possible. You will need 2 large bunches parsley and 1 bunch mint. You can find burghul in the health food section of the supermarket.

Source
Super Food Ideas - November 2009, Page 78
Recipe by Cathie Lonnie

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