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25-Minute Flank Steak with Charred Vidalia Onion Salad

1. Preheat a very large cast-iron skillet over medium-high heat until it just begins to smoke. 2. While the pan is heating, slice the onions into 1/4-inch-thick rings and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and a few grinds of pep

Radish and Sesame Soy Noodle Salad

Notes: This is another simple and satisfying vegetarian Liang-mein, or cold noodle salad. This dish tastes even better if all the vegetables and noodles are kept chilled before serving. This is the perfect dish to make ahead, especially for a large p

Smoked trout salad with Meyer lemon dressing

To make the salad: 1) Toss the chicory, shallots and radishes in a large bowl with half of the dressing. Season to taste with salt and pepper. 2) Divide the mixture among 4 plates and arrange the beets around each plate. Tear the trout fillets into

Spring Layered Salad with Asparagus and Buttermilk Dressing

Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain. Meanwhile, set up a steamer in a pot of si

Smoked Salmon and Sugar Snap Pea Salad-in-a-Jar

Special equipment: four 32-ounce wide-mouthed glass jars with lids. Make pickled onions: Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionall

Pomegranate and Cucumber Salad

1. Combine all the ingredients for the dressing in a small mixing bowl. 2. Mix and set aside. 3. To make the salad toss together all the ingredients and just before serving pour over the dressing and fold through. 4. Serve on a flat servi

Poached Angelfish

Bring the fish stock to a simmer and add the baby potatoes, 10 minutes later the onions and carrots, 10 minutes later the leeks, radishes and thyme. Add the fish fillets and gently poach for 2 minutes, add the herbs and remove from the stove. Corre

Michael's tacos with chicken taco filling

Chicken: 1) Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until soft and nicely caramelised, about 10-12 minutes. 2) In the meantime, season the chicken with s

Spring Pea and Rice Salad

Bring 6 cups water up to a boil and salt generously. Rinse basmati rice in a fine strainer and add to boiling water. Cook uncovered, for exactly 10 minutes, then strain and rinse under cold water until cooled. Whisk

Green papaya salad and lemongrass chicken

For the papaya salad: 1) Mix all the ingredients and toss with the Asian vinaigrette. 2) Chill and serve within 30 minutes. For the Asian vinaigrette: 1) Whisk together all the ingredients, except the olive oil. 2) Slowly whisk in the oil and

Beef Salad with Mint Dressing

Using a vegetable peeler, pare the cucumber into long strips, discarding the seedy middle. Place in a large bowl with the onion, beansprouts, mange tout and radishes. Toss together, add the beef and toss again. In a small bowl, combine the lim

Firecracker Chicken

This SimplyCook recipe takes just 20 minutes to cook, saving you precious time in the kitchen. SimplyCook have sourced quality ingredients to make this money-saving meal the perfect alternative to costly recipe book equivalents. 1. Season the chic

Crudite platter

For the crudite platter:1) Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt generously. Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out

Crudite platter with chipotle ranch dressing

1) Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water and salt that as well. Drop the broccoli into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and

Cucumber Radish Salad

1) Put the cucumber and radishes into a salad bowl and toss with the lime juice and fennel. 2) Add salt and pepper to taste and serve.

Garden egg salad

1) Put the eggs in a saucepan with enough cold water to cover. Bring to the boil, cover, and remove from the heat. Set aside for 12 minutes. Drain the eggs and roll them between your palm and the counter to crack the shell, then peel under cool runni

Orange, radish, and mint salad

1) Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith. 2) In a medium bowl toss together th

Red and blue cheese salad

1) Divide the lettuce leaves between 4 salad plates and cover with thinly-sliced radishes. 2) Drizzle the salad with olive oil and aged red wine vinegar, and sprinkle with blue cheese.

Honey Dijon potato salad

1) Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12 to 15 minutes. Drain. 2) Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly whisk in the olive oil. Season with salt a

Radishes with butter and salt

For the herbed butter: Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on a low speed, until combined. Do not whip. 1) Arrange the radishes on a serving platter on a bed of sea salt. 2) Spread the

Sweet beetroot dressed slaw

1) Preheat a medium size pan over medium-high heat with 45ml of extra-virgin olive oil. Once you see the oil ripple in the pan add the grated beetroot, season with some salt and pepper and cook stirring every now and then until they are tender, about

Mangetout, spring onion and radish salad

1) Place the mangetout in a bowl and cover with boiling hot water. After 2 minutes, strain and shock the peas in an ice bath. When cool, strain. Cut the snow peas on the diagonal into 1.25cm diamond shapes, discarding the tops and tails. 2) In a med

Raw Fish Salad (Ho Wan Yue Sang)

Find out more about Makansutra's Raw Fish Salad. 1. Use a fine mandolin to shred the carrot and radish into long strips. Run the vegetables under a cold water bath for 10 minutes. Remove from water and use a salad spinner to remove excess moisture.

Cheese fondue

1) Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the stove, by which time the cheese should have melted. 2) Turn the pot down to a simmer. Whisk together the cornflour with the Kirsch in a small bowl,

Wholemeal pasta with broccolini and feta

1) Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain. 2) Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling wa

Chicken with leeks, watercress and radish

1) Slice and clean the leeks while pan-searing the chicken. 2) Preheat the oven to 180C/Gas 4. 3) Heat a large pan over medium-high heat; add the oil. Pat the chicken dry and season with some salt and pepper to taste. Lay the chicken skin side dow

Chicken breast with feta, celery and radish salad

1) Preheat the oven to 180C/Gas 4.2) Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skill

Smoked salmon and vegetable cream cheese bagels

1) Slice the bagels in half horizontally and spread 1 tablespoon of the vegetable cream cheese over the bottom half of each bagel. 2) Arrange 2 slices of smoked salmon on the cream cheese and place the remaining bagel halves on top. Cut the bagels

Brussels tartine

1) Mix the 2 cheeses in a bowl. Add the chopped shallots as well as the Gueze Lambi beer. Mix until you have a homogenous cream. Cover the entire slice of bread with a thick layer of the cream. 2) Cut the tartine in 4 equal triangles. Repeat with t

Grilled calamari radish salad with lemon dill vinaigrette

1) Heat a stove top grill pan or griddle with cooking spray over medium-high heat. Season calamari with salt and black pepper. Place calamari on hot pan and cook 2 minutes per side stirring with a spoon, until opaque and cooked through. Remove fro

Garden tuna salad

1) Mellow the harsh taste of the raw onion by soaking it in cold water for about 10 minutes. 2) Whilst onion is soaking, put the lemon zest, juice, salt, and pepper in a large bowl. Gradually whisk in the olive oil, starting with a few drops and th

Griddled prawns with asian style cocktail sauce

For the cocktail sauce: Whisk together the tomato ketchup, lime juice, soy sauce, radish, ginger, chile, sugar and coriander in a medium bowl and season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. Can

Grilled Shrimp with Asian Style Cocktail Sauce

Whisk together the ketchup, lime juice, soy sauce, shallot, radish, ginger, chile, sugar and cilantro in a medium bowl and season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in adva

Quinoa, Avocado, Radish and Pickled Lemon Salad

In a small pan place the sugar, water, vinegar, and bay leaves. Bring to the boil and reduce slightly. Peel the lemon rind with a vegetable peeler then finely slice. Add to the warm pickle mix and leave to cool. Sprinkle quinoa into a medium sized p

Jerk Chicken and Winter Slaw

In a bowl, mix together the cabbages, carrot, radishes, coriander, yogurt, lime zest and juice. Season well and set aside. Heat the jerk paste in a frying pan with 3 tablspoon of water. Add the chicken and cook over a medium heat for 4-5 minutes u

Asian Turkey Salad

1. Combine all of the salad ingredients in a bowl and combine. Season to taste. 2. Place the salad in your serving bowl/plate. For the dressing: 1. Combine all of the ingredients in a bowl and mix thoroughly and season to taste. 2. Drizzle the d

Red Salad

1. Mix the salad ingredients together in a large bowl and toss well. 2. Then mix the dressing ingredients together, season with salt, pepper and sugar to taste. 3. Toss the salad with the dressing, then transfer to a serving platter and garnish wit

Chicken Tostadas

Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve. Combine the tomatillos, avocado, coriander, c

Tenderstem Broccoli with Shallot Vinaigrette and Croutons

Peel and half and finely slice the shallots. Cook the shallots in a good splash of olive oil and sauté very gently for 8 minutes until totally softened but not coloured. Season with salt to taste. After 5 minutes of cooking the shallots, drop the

Grilled Cowboy Rib Eye with Watercress Salad

1. The night before, lightly sprinkle the steak on both sides with salt. Allow to sit, uncovered, in your fridge overnight. 2. One hour prior to cooking, remove the steak from the fridge and allow to come to room temperature. Preheat a grill to me

Sunny's Easy Chorizo and Bean Tacos

1. In a cast-iron or heavy-bottomed pan, heat the oil over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the chorizo and garlic, breaking up the chorizo with a wooden spoon to resemble ground meat. Cook through. 2. Add

Vietnamese bistro burger

1) To make the pickled daikon and carrot, combine the daikon, carrot, vinegar and sugar in a bowl, tossing well to coat. Set aside to marinate. 2) Prepare a medium-hot fire in a charcoal griddle with a cover, or preheat a gas griddle to medium-high

Spicy Soy Ribs with Sweet and Sour Slaw

For the ribs: In a large bowl, combine ketchup, chili sauce, honey, soy sauce, five-spice and rice wine. Then add the ribs. Marinate the ribs for one hour in the refrigerator, or as long as overnight. Preheat a grill or grill pan over medium-high

Microwave Ginger-Soy Flounder with Snow Peas

Mix together the soy sauce, mirin, sesame oil, ginger and Sriracha.Toss the shiitakes and radishes in a microwave-safe 8-by-8-by-2-inch baking dish. Place the fillets on top in a single layer. Pour the soy sauce mixture over the fillets. Cover tightl

Mexican Quinoa Breakfast Bowl

Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the saucepan from the