Salads & Stirfries for all Occasions
Broccoslaw Chicken Laab Ingredients:
Spray of oil
300g chicken mince
1 pack LeaderBrand Broccoslaw
3 kaffir lime leaves, finely sliced
1 stalk lemongrass finely sliced, or 1 t preserved
¼ c fresh mint leaves
1 red chilli, seeds removed and finely sliced
1 shallot or spring onion, finely sliced
¼ c fish sauce
juice of 1 lime
1 t sugar
| |  | - Cook the chicken mince in a non-stick pan in a spray of oil. Break up with a spoon, and stir until well cooked. Remove from the heat and set aside to cool.
- To make the dressing, combine the fish sauce, sugar and lime juice. Taste and adjust to your liking. You can also add a little dried chilli to this dressing if you want more kick.
- Prepare all the other ingredients, and then combine everything in a large bowl and mix well. Add the dressing and stir to combine.
Serve the salad with steamed jasmine rice.
Serves four.
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LeaderBrand Chocolate Broccoslaw cake
An easy way to eat your greens!
Ingredients:
3 eggs
2 ½ C caster sugar
1 C oil
2 tsp vanilla essence
1/3 C strong black coffee
1 ½ Tbs white vinegar
1 C cooked diced apple
2 C water
3 ½ plain flour
1 ½ C cocoa
½ tsp salt
1 tsp Baking soda
2 C Broccoslaw
2 C chocolate morsels
| |  | - In a large bowl beat together eggs and sugar.
- In a separate bowl beat oil, vanilla essence, coffee, vinegar, apple and water. Add to egg mixture.
- Sift flour, cocoa, salt, and baking soda. Using electric beaters fold in dry ingredients until smooth. Fold in with spoon Broccoslaw.
- Pour into greased 26cm cake tin. Sprinkle over the top chocolate morsels. Bake at 180 C for 1hr 15min.
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Italian Lamb salad
Ingredients:
500g lamb fillets, trimmed
3 cloves garlic, peeled and minced
2 Tbsp chopped fresh oregano
¼ cup olive oil
1 tsp ground black pepper
Salad:
1 bag LeaderBrand Mesclun or Continental
1 punnet cherry tomatoes, halved
4-5 spring onions, trimmed and chopped
10 sundried tomatoes, halved
½ c of your favourite vinaigrette
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1. In a sealable plastic bag or lidded container, put the lamb fillets, garlic, oregano, olive oil and black pepper. Seal and toss well to ensure the lamb is well covered with the marinade. Refrigerate for 2-3 hours.
2. Heat a frying pan or grill pan and, when hot, add the lamb fillets and cook over a high heat, turning to brown evenly. Cook only 4-5 minutes until the fillets are medium rare. Remove from the pan and stand for 2-3 minutes before slicing thickly.
3. Toss the lamb fillets and any juices that have collected through the salad.Serve with toasted focaccia or ciabatta bread. Serves 4 - 5.
Pan fried fish with a touch of Asia
Ingredients:
2 white fish fillets- snapper, terakihi, cod etc
1 tablespoon flour
Peanut oil
1 t sweet chilli sauce
1 t grated palm sugar(or brown sugar)
1 t grated ginger
2 t sesame oil
3 T soy sauce
coriander leaves to garnish
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1. Sprinkle fish fillets with flour.
2. Heat peanut oil in a fry pan and when hot add fish and cook for a minute or two on each side until just cooked. Combine remaining ingredients in a small bowl and pour over the fish. Turn fish to coat with the sauce.
3. Serve on LeaderBrand Mesclun salad.
Lettuce soup
Ingredients:
1 bag Crispy Iceberg
2 c milk
2 c chicken stock
¼ c butter
1 T cornstarch dissolved in 3 T cold water
¼ c lemon juice
1. Melt butter in large pan. Add bag of crispy salad. Toss in butter on low heat until leaves are wilted.
2. Add milk and chicken stock. Bring almost to a boil. | |  |
3. Allow to cool, then puree in blender until no lettuce pieces remain. Return to pan and bring to the boil.
Soup can be served immediately, but best flavour develops if left overnight in the refrigerator. |
Warm Spinach & Feta cobb loaf
Ingredients:
250gm cream cheese
½ onion, finely chopped
½ c grated tasty cheese
½ c mayo
50gm baby spinach leaves
200gm feta cheese
1. Into the kitchen whizz - cream cheese, onion, grated cheese, mayo, baby spinach leaves, feta cheese - process
2. Take 1 cobb loaf - cut a large hole in the top creating a lid remove the centre from the cobb, leaving a large bread case - put filling in bread case - wrap with tin foil and cook at 180°C for ½ hour until hot- place on platter and serve with toasted bread (the removed centre of the bread is ideal for dipping).
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Leaderbrand Stir fry cake
A fantastic alternative to your favourite carrot cake, ideal with coffee or as a dessert.
Ingredients:
3 c flour
3 c sugar
1 T baking Soda
1 T cinnamon
1 ½ c coconut
1 ½ c pistachio nuts (any nuts will do)
2 c 100% Fresh Stir-fryVeges Vegies
1 ½ olive oil4 eggs
1 T vanilla essence
1 cup pulped apricot (or apple, pineapple- with juice drained) | |  |
1. Combine all dry ingredients, coconut, pistachio nuts and fresh Stir-fry ingredients and make a well in the middle.
2. Add 1½ c oil, 4 eggs, 1 T vanilla essence and
3. 1 c cooked pulped apricots OR apple OR crushed pineapple (any cooked fruit with excess juice drained.
4 Mix well and place in cake tin.
5. Cook for 45 mins 180 C – until firm to touch.
Easy tuna & pasta bake
 | | Ingredients:
250gm large spiral pasta
2 T light cream cheese
400gm 100% fresh stirfry vegetables (remove sachet)
½ c chopped parsley
1 spring onion, chopped
1½ c tasty cheese, grated
2 x 185gm tins Sealord lemon pepper tuna
1 T sweet chilli sauce
Salt & Pepper to taste
2 tins tomatoes |
1. Cook pasta spirals – drain well then return to pot while still hot – add spoon fulls of softened cream cheese and stir gently until mixed.
2. In a bowl mix together stirfry vegetables, parsley, spring onions, ½ c grated cheese, tuna, sweet chilli, salt and pepper. Add pasta mix to vege mix and stir gently – pour into lightly greased baking dish.
3. Top with the tomatos and mix lightly through fish and vege mix. Sprinkle evenly with cheese.
4. Bake covered in oven for 35 minutes @180°C then remove cover and cook for a further 15 mins to seal top. Serves 4-5
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