Remote Garden Salad

4 Servings

Ingredients
4 Tomatoes
1 Cucumber
2 Heads Lettuce
2 Chive Sticks

Method:    Wash all Vegetables and dry them. Slice 3 tomatoes in wedges. Slice one Tomato into Julianne strips. Peel and seed cucumber and slice into Julianne strips & cut lettuce into bite size pieces.

Vinaigrette
60 ml lemon juice
140ml olive oil
1tsp Dijon Mustard
20 gr chives cut
Salt & pepper to taste
 Method:    Blend all ingredients in a blender until smooth

Assembly   
Dress lettuce, tomato and cucumber Julianne in a mixing bowl and toss lightly. Arrange Tomato wedges at 5 points on a plate & place mix salad in center & garnish with crouton and chive sticks.

Garden green tropical grilled vegetables salad

Local vegetables
Yellow zucchini
sliced Green zucchini
sliced Eggplant
sliced Onions
sliced Tomato
sliced Lettuce, green coral and red coral

Method Seasoned the sliced vegetables in a deep plate with, cracked peppers, salt, crushed garlic, crushed ginger and salad oil, leave it for 20 minutes then grill slightly to be brown, pick the lettuce leaves red and green coral, place on the centre of the plate, garnish with the cold grilled vegetables, pour the top with balsamic and oil dressing, garnish with fine slice spring onions

Palm Sugar, Lime & Chilli Dressing

- Fijian Food Safari

This dressing is a perfect balance of sweetness, heat, sourness and salt

This dressing is a palm sugar syrup reduction that is balanced out with citrus and fish sauce to create a wonderfully sweet but balanced dressing for salads, grilled meats or seafood.
500gm        Thai Yellow Palm sugar (not the darker Indonesian palm sugar)
150ml         Water
4-5             Garlic cloves, chopped fine
2-3             Limes, juiced
30ml           Fish sauce
2-3             Small red/green chillies
10gm          Coriander root, cleaned & chopped

Method:

In a saucepan, add the palm sugar and water on a medium heat until the blocks of sugar dissolve.
Reduce heat to simmer until it forms a sugar syrup consistency like maple syrup.   Allow to cool.
Transfer the sugar syrup to a glass mixing bowl, and add the garlic, chilli, lime juice and coriander roots.  Whisk then cover and put in the fridge for a least 30 mins to allow the flavours to infuse
Slowly add the fish sauce to balance the other strong flavours

Kokoda - Fijian Fish Ceviche

by Fijian Food Safari

served in a half coconut shell

The Kokoda (“Koh-konda”) is one of Fiji’s traditional & most well known fish dishes.  Like the Peruvian “Ceviche”, Fijian’s ‘cook’ Walu mackeral by curing it overnight in lemon juice,  then mixing it with a coconut salsa to enjoy as a cold seafood salad.

1kg        Fresh Walu Spanish Mackeral (or any firm white flesh), cubed 1" square
1 cup     Lemon juice
1 cup     Coconut cream (fresh is better but canned ok)
¼ cup   Tomato, diced
1 T         Spring onion
¼ cup   White Onion, finely chopped
Red chilli, chopped fine (optional)
                 salt & pepper to taste

METHOD:
Cut fish into small cubes, 1” square
Place fish pieces into bowl with lemon juice and little salt
Store marinated fish in refrigerator for minimum of 2 hours or overnight
Rinse the fish under cold water, removing the excess proteins
In a bowl, mix remaining ingredients, check seasoning
Mix the cured fish with the coconut mixture
Serve chilled

FIJIAN GREEN JACKFRUIT SALAD

By Fijian Food Safari

This recipe is an adaptation of a Thai and Vietnamese version of this salad, and is now one of my all time favorite salads to serve in my restaurant, not because it is healthy for you, but it will shock and pleasantly surprise your family how good this is!  Serve as an accompaniment with any grilled meat or seafood for a complete meal, or enjoy on its own.

Serves 4

Ingredients:
1 whole            Green jackfruit, peeled and stripped (or 400gms of peeled jackfruit)
1 Tbsp              Virgin coconut, ghee or vegetable oil
4 cloves           Fresh garlic, finely chopped
½ cup               Spring onions, chopped lengthways
1 cup               Fresh green or Asian basil, break with your fingers into small pieces
1 or more         Fresh chillies, chopped
¼ tsp                Ground black pepper
1 Tbsp               Brown or raw sugar (or raw honey)
2 ½ Tbsp          Light soy sauce
Juice of            1  Lime
¼ cup               Crushed peanuts
¼ cup               Coriander, washed and chopped rough
100gm             Salad mixed greens (lettuce, cucumber & tomato, sliced)

In a pan, heat the oil on a medium-high heat
Add the spring onions, garlic, basil, chillies and black pepper, and fry for 1-2 minutes
Add the green jackfruit pieces and fry for a further 2 minutes, combining well
Add the soy, sugar and lime juice, tossing the jackfruit in the sauce for another 1 minute
On the plates, heap the salad greens and put the warm jackfruit on top
Garnish with peanuts and coriander, finish with some Tamarind chutney on top
Serve by itself or with any grilled meats or seafood

South Pacific Chicken Salad

by Fijian Food Safari


2Tbsp     Light soy sauce
2 tsp     Brown or raw sugar
2 tsp     Asian fish sauce
Zest and juice of 1 lime
1-2     Red chilli, chopped fine
1 big     Garlic clove, chopped fine
1 Tbsp     Chinese sesame oil
6 cups Shredded raw cabbage
1 cup     Cooked chicken, boiled or steamed
1 cup Carrot, grated
1 cup     Green paw paw, grated
1/3 cup Chopped peanuts, plus more to garnish
2 Tbsp     Coriander, chopped, plus more to garnish


Whisk all the sauces, sugar, chilli and sesame oil in a bowl to make the dressing
In a large bowl, toss the fruit and vegetables with the dressing.
Garnish with more nuts and coriander
Serve by itself or accompanied by grilled meat

Squid and Bean salad

Serves 4-6

1kg/2 pound 3 oz squid, trimmed and gutted
salt and pepper
400g tin cannellini beans or 170g/6oz dried ones soaked and cooked until tender
1-2 fresh chillies, red and green
2 good handfuls of rocket
juice of 2 limes or 1 lemon
olive oil

Score the squid lightly in a casual criss-cross and set it to one side. Get a griddle pan very hot (or use Wok or BBQ). Season the squid lightly then add it to the pan. After a minute it should be nicely charred, turn it over, cook for another minute then remove it and set it aside.

Heat up the cannellini beans and sprinkle them into a bowl. Add the sliced chillies to the bowl with the rocket, lime/lemon juice, olive oil and season.

Cut the squid at irregular angles and toss it in. A good drizzle of extra virgin olive oil to finish it off.