Category Archives: Salads

Prawn Cocktail

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PRAWN COCKTAIL 1

In this prawn cocktail recipe, the prawns and lettuce are served separately.

Prawn Cocktail 1

INGREDIENTS

  • 400g cooked and peeled prawns
  • 2 baby gem lettuce, finely shredded
  • 1 spoon capers, chopped
  • 8 gherkins, sliced and chopped
  • 1 ripe avocado, diced
  • 150ml mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • A splash of Tabasco sauce

METHOD

    1. Save 4 of the prawns back for decoration.
    2. Roughly chop the other prawns.
    3. Mix together the lettuce, capers and gherkins and season with salt.
    4. Arrange the lettuce in 4 serving bowls.
    5. In another small bowl, mix together the ingredients for the dressing (mayonnaise, ketchup, Worcestershire sauce, Tabasco sauce.
    6. Arrange the prawns and chopped avocado on the lettuce.
    7. Drizzle over the dressing and place a whole prawn on each dish.
    8. Cover and chill for at least 30 minutes.

PRAWN COCKTAIL 2

This is a simple recipe for the classic prawn cocktail. This recipe combines together all the ingredients together.

Prawn Cocktail 2

This recipe is quick and easy to prepare and needs to be chilled for about 30 minutes or so before serving.

INGREDIENTS

  • 400g cooked and peeled prawns
  • 1 small lettuce, shredded
  • 4 ripe tomatoes, diced
  • 1 cucumber, diced
  • 1 ripe avocado, diced
  • 1 small red onion, finely chopped
  • 150ml mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • A few dashes of Tabasco sauce

METHOD

    1. Save some of the prawns back for decoration. If the prawns are large, roughly chop the rest. If not, use them as they are.
    2. Mix together the prawns, lettuce, tomatoes, cucumber, avocado, and onion in a large bowl.
    3. In another small bowl, thoroughly combine the ingredients for the dressing (mayonnaise, ketchup, Worcestershire sauce, Tabasco sauce.
    4. Pour the dressing over the prawn mixture and toss gently.
    5. Cover and chill for at least 30 minutes before serving on a bed of lettuce and decorating with the reserved prawns.

 

Tzatziki Cucumber Salad

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TSATSIKI CUCUMBER SALAD

This Greek salad is made with grated cucumber and dressed with Greek plain yoghurt, minced garlic, lemon juice, olive oil and chopped mint.

Tzatziki

If you grow your own cucumbers, this is a great recipe for the summer if you have an overabundance.

 

INGREDIENTS

  • coarsely grated cucumber
  • 120g plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2-3 cloves garlic, pressed
  • a handful of finely chopped mint
  • 1 teaspoon salt

METHOD

  1. Put the grated cucumber in a colander and sprinkle with salt.
  2. Mix well with your hands, pressing to release as much liquid as possible.
  3. Cover with a small plate and place a heavy object on the plate.
  4. Leave a for about an hour and then squeeze again with your hands to remove any liquid.
  5. Mix the remaining ingredients in a bowl
  6. Combine the cucumber with the sauce and check for seasoning.
  7. Chill in the fridge beforehand.

 

 

Using Sun Dried Tomatoes

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Reconstituting Sun Dried Tomatoes

Sun Dried tomatoes in a salad.

Method 2 Sun dried tomatoes in a salad. (the jar method)

OK so you have lots of sun dried tomatoes but they are useless unless you know what to do with them. The obvious thing to do is to add them to stews and anything you are cooking. In this post I want to tell you how to reconstitute them so that they can be used in salads etc as a substitute for fresh tomatoes in the months that fresh tomatoes are not available.

Method 1
Put some tomatoes on a deep plate.  Cover them with boiling water. Cover with an upturned plate. Leave for 15 minutes or until they are soft. Pour off the water. Sprinkle on some salt and drizzle some olive oil over them. They can be served as a tomato salad just on their own.  As you can see some of the sun dried tomatoes can go a bit black but they taste the same so I don’t care. 

Sun Dried Tomatoes in a salad

Method 1 Sun Dried Tomatoes in a salad

Method 2
Cram some dried tomatoes into a glass jar. Add a small teaspoonful of sugar to the jar. Fill the jar up with a mixture of water and vinegar. The ratio is according to taste and how strong the vinegar is. Leave for 24 hours. Use within 3 days because they will start to ferment. I tend to use these tomatoes as a substitute for fresh tomatoes in winter salads. 

The tomatoes on this page were dried in my solar drier. Click here to see it

Curried peanut, corn and rice salad

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Finally, I have got round to including this recipe on the blog. It is surprisingly simple to make but amazingly tasty. It was something I invented a couple of years ago and it makes the perfect accompaniment for barbecues, etc.

Curried peanut, corn and rice salad
A simple to make and tasty salad with rice, corn and peanuts
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Ingredients
  1. 2 cups long grain rice, cooked, washed and drained
  2. 2-3 heaped teaspoons curry powder
  3. 4-5 heaped desssert spoons mayonnaise
  4. 250g salted peanuts
  5. salt and pepper
Instructions
  1. Mix all the ingredients together in a large bowl and season to taste.
  2. Serve.
Cortijo de la Plata https://cortijoblog.com/

Cucumber tomato rice salad

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Cucumber tomato rice salad

cucumber tomato rice salad

Cucumber tomato rice salad

This fresh summer salad is made with brown rice, tomatoes, cucumber and mint and is dressed with lemon juice and olive oil. It can also be made with cous cous.

INGREDIENTS:
brown rice, cooked
1 cucumber, finely chopped
2 large tomatoes, finely chopped
juice of one lemon
a handful mint, finely chopped
salt and pepper
olive oil

METHOD:
Mix together all the ingredients in a bowl. Pour over the lemon juice and olive oil. Season with salt and pepper.