Poach chicken in some salted water until just cooked through. Drain, remove skin and set aside to cool.
Mix the vinegar with the salt, pepper and sugar and marinate the sliced onion in this mixture for at least 30 minutes.
Pull the cooled chicken into shreds with your fingers and mix with the cucumber and carrot. Add the marinated onion slices together with their juice and the fish sauce. Add the shredded herbs, chilli and peanuts tossing to combine. Garnish with the crisp fried shallots.
Serve with some freshly fried prawn crackers if desired.
Find ingredients at Zone Fresh In-Store or Shop Online HERE
In a small bowl or jar, combine the apple cider vinegar, olive oil, Dijon mustard, maple syrup (or honey). Season with salt and pepper, to taste.
Heat a small frypan over a medium to high heat. Add the chopped pecans and maple syrup and cook for 5 mins or until the maple syrup has evaporated and the nuts are coated. Ensure you stir often so the nuts don’t burn.
Place the dressing in the centre of the platter in a small bowl or ramekin. Arrange the spinach around the bowl so that it resembles a Christmas wreath.
Arrange the pear slices, pomegranate seeds, dried cranberries, and pecans on top of the spinach. Then crumble the feta cheese over the top.
To serve, divide the salad onto individual serving plates and allow your guests to drizzle over their desired amount of dressing.
In a small pot on the stove, combine your frozen strawberries and caster sugar with a splash of water to create a strawberry sauce. Once a sauce is formed, set aside.
Whip your thickened cream with the vanilla extract until stiff and fluffy whipped cream is formed.
On a large plate or platter, begin to place your lamington layers, alternating one large spoon of whipped cream, with one lamington finger. Repeat in a circular shape until your wreath is formed! Fill in any gaps or pockets with any leftover whipped cream.
Drizzle your strawberry sauce on top, before finishing off your wreath with a few halved strawberries loosely scattered on top.
100 gm Dukkah (Gourmet Spice Blend Australian Bush Dukkah or Pukara Estate Cashew and Roast Onion Dukkah are recommended)
100 gm Panko Crumbs
Take Fresh Sushimi-Grade Ocean trout and cut to size of portion to be served.
Remove skin and rub the surface with olive oil.
Season both sides of the fillet with Lemon pepper and salt to taste (Start light if the Dukkah used is salty).
Place the fillets into the air fryer basket outside the machine so you don’t have to transfer them after applying the crust.
Take a bowl and add Dukkah and Panko crumbs in equal amounts to make the crust.
Using a spoon carefully coat the upper surface of the trout with a layer of the crust mix – (Preferred to use the side from which the skin was removed)
Once you have the desired layer of crust, using spray olive oil, gently coat the crust without blowing it off the fish.
Place the trout in the fryer at 185 degrees C for 10-15min until the crust is brown. (Preferred to have the trout internal temperature at 54 before removing from the fryer but the fish will certainly tolerate higher temperatures.
Serve for breakfast on hash brown and avocado smash or as dinner with fennel and pear salad.
Find Huon Fresh Ocean Trout at Zone Fresh In-Store or Shop Online HERE
Spring has sprung! As the weather starts to get warmer, it’s a great time to add some new in-season fruit and vegetables into your daily meals!
Here are some of our favourite in-season fruits and vegetables :
There are so many delicious fruits in season that are perfect to snack on, add to smoothies or work into your favourite salads! Springtime is all about delicious berries, bananas, apples, mandarins, oranges, lemons and limes so you can add some juicy flavour into your diet! Towards the end of November, Christmas favourites such as melons, passionfruit, mangoes and cherries are starting to come in season as the warm, summery weather approaches.
As we embrace the warmer weather it is time to add some much-wanted colour and flavour into your meals, with asparagus, spinach, carrots, pumpkin, cauliflower, spring onions, beetroot and broccoli all in season during spring. Asian greens such as buk choy and pak choy are also in season and are the perfect vegetables to add to your favourite stir fry.
Make sure you head over to Zone Fresh to shop these fresh and seasonal produce or CLICK HERE to Shop Online.