Broccoli Salad Lime Mayonnaise

Broccoli Salad Lime Mayonnaise

Ingredients:

• 3 large heads broccoli, cut into florets

Dressing:

• 45 ml wine vinegar
• ½ glove garlic, peeled and crushed
• Salt and freshly ground black pepper
• 250 ml olive oil
• 1 tbsp
• Finely chopped fresh parsley

Lime Mayonnaise:

• 500 ml mayonnaise
• 500 ml light sour cream
• 85 ml freshly squeezed lime juice
• 1 tbsp finely grated lime peel
• 3 tbsp grated horseradish root
• 1 tbsp Dijon mustard

1. Place florets in a steamer. Steam over boiling water until just tender (approximately 3 minutes). If you have only a small steamer this can be done in batches.

2. When cooked, plunge instantly into ice water, taking care not to break the florets. Cool. Cover with plastic wrap. Refrigerate overnight.

3. To prepare Dressing: combine vinegar, garlic, salt and pepper. Gradually whisk in oil and parsley. Sprinkle over broccoli florets just before serving.

4. To Prepare Lime Mayonnaise: Whisk ingredients together in a bowl. This dressing can be prepared in advance and stored in the refrigerator.
Serve separately.

Citrus and Mango Salad with Cream

Citrus and Mango Salad with Cream

Ingredients:

• 1 head of lettuce, leaves washed and dried
• 3 stalks celery, cut into 8 cm pieces
• 450 gr can mango slices, drained
• 3 oranges, peeled and segmented
• 1 cucumber, scored and thinly sliced

Cream Dressing:

• 75 ml mayonnaise
• 125 ml cream
• Salt and freshly ground black pepper
• 3 tbsp chopped parsley
• 5 ml (1 tbsp) dijon mustard
• 15 ml (1 tbsp)orange juice
• 10 ml (1 tsp) lemon juice

1. Arrange lettuce leaves on a serving plate.

2. Make celery curls by slicing the celery lengthwise leaving one and uncut. Drop celery into ice water until it curls.

3. Arrange mango slices, orange segments, celery curls and cucumber on lettuce leaves. Garnish with green onions. Refrigerate until ready to serve.

Dressing : Combine all ingredients. Let stand for 20 minutes before using. Serve separately.

Fish and Fruit Salad

Fish and Fruit Salad

Ingredients:

• 450 gr white fish fillets
• 60 ml lemon juice
• 6 guavas, pitted and diced
• 3 slices fresh pineapple, diced
• 3 bananas, sliced
• 1 large firm ripe mango, peeled, pitted and diced
• 1 spanish onion, thinly sliced
• 1 red chili pepper, seeded and finely chopped
• 185 ml canned coconut milk
• Red pepper or snipped chives to garnish

1. Cut fish into narrow strips. Marinade in lemon juice for ±6 hours. Drain.

2. Arrange the fish and prepared fruit in a salad bowl. Garnish with the onion and chili pepper. Pour on coconut milk. Chill thoroughly.

3. Garnish with strips of red pepper or chives. Coconut milk may be served separately if preferred.

Mango Shrimp Salad

Mango Shrimp Salad

Ingredients:

• 15 shrimp, shelled and divined
• 2 mangoes, peeled
• 110 gr snow peas
• 4 green onions, chopped
• 250 gr pecans
• Salt and freshly ground pepper
• 45 ml vinaigrette or French dressing

1. Halve shrimp if large. Cut large slice from each side of the mango pit, then cut off the remaining flesh. Cut the large mango slices into strips.

2. Blanch snow peas in boiling water or 1 minute. Drain. Cool under cold running water. If preferred, snow peas can be served raw in the salad.

3. Combine shrimp, mango, snow peas, green onions, pecans and seasonings. Pour dressing over. Toss well before serving.

Salad with Walnut Mayonnaise

Salad with Walnut Mayonnaise

Ingredients:

• 3 tomatoes, diced
• 2 apples, diced
• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 60 ml mayonnaise
• 1 tbsp sugar
• 1 tbsp cream cheese
• 1 tbsp chopped walnuts
• Lettuce leaves to serve

1. Combine tomatoes, apples, oranges, and grape fruit in bowl.

2. Blend or process mayonnaise, sugar, cream cheese and walnuts together. Pour over the salad ingredients. Toss well. Cover and chill thoroughly before serving.
Serve on a bed of lettuce. Mayonnaise may be served separately

Smoke Beef with Papaya

Smoke Beef with Papaya

Ingredients:

• 1 medium-size papaya
• 15 slices smoke beef
• Lime wedges and watercress sprigs, to garnish

Cranberry Mayonnaise:

• 125 ml mayonnaise
• 60 ml cranberry sauce

1. Peel, halve and remove seeds from papaya. Cut each half lengthwise into thirds.

2. Arrange 3 smoke beef on each portion of papaya. Serve on individual plates, garnished with lime wedges, watercress sprigs and Cranberry Mayonnaise.

To prepare Cranberry Mayonnaise:
Blend ingredients together well.

Spiced Fruit Salad

Spiced Fruit Salad

Serves 6-8

Ingredients:

= 425 gr tin pineapple chunks
= 425 gr tin papaya chunks
= 425 gr tin mango slices, cut into chunks
= 425 gr tin guava half, cut into chunks
= 2 cinnamon sticks, each 7,5 cm long
= 2 black cardamoms
= 5 whole cloves
= 7 black peppercorns

1. Drain all the fruits and reserve the syrup. Mix all the syrup together, reserve 570 ml and drain off remainder.

2. Put the syrup into a saucepan and add the spices, bring to the boil, cover the pan and let it simmer for 20 minutes.

3. Uncover and reduce the syrup to half its original volume by boiling for 5 minutes. Remove from heat and allow the syrup to cool.

4. Keep the pan covered until the syrup cools.

5. Reserve a few pieces of papaya and guava and all the mangoes. Arrange the remaining fruits in a serving bowl.

6. Arrange the mangoes on top, then put in the reserved papaya and guava.

7. Strain the spiced syrup and pour over the fruits. Cover with cling film and chill.