Monday 11th December

Summer salads to create using your Christmas lunch leftovers

With the Christmas holidays upon us, the fridge is going to be jam-packed with leftovers. Here's what you can do with them.

Every Christmas, Australian households pack their tables full of food for the families and more often than not, the hosts are left with a stack of half-eaten dishes. For a few days or more, there's nothing better than chucking the ham or turkey on a sandwich for lunch. But you can only eat so many bread rolls. So instead why not look at turning those leftovers into salads? Salads are perfect in a hot Aussie summer.

LEFTOVER HAM IN A PASTA SALAD

INGREDIENTS
250g spiral pasta
3 cobs corn, kernels removed
250g green beans, trimmed, cut into 3cm pieces
250g lean leg ham, cut into short strips
1 red capsicum, cut into thin strips
3 ripe tomatoes, chopped
1/4 cup flat-leaf parsley leaves, finely chopped
1 small avocado, peeled, stone removed, chopped
1/4 cup 99% fat-free salad dressing

METHOD

Cook pasta in a large saucepan, following packet directions, until just tender. Drain. Transfer to a large bowl.

Bring a small saucepan of water to the boil. Add corn and beans. Cook for 1 minute or until beans are bright green. Drain. Rinse under cold running water to refresh. Drain. Pat dry with paper towel.

Add corn, beans, ham, capsicum, tomato and parsley to warm pasta. Toss until well combined. Add avocado, dressing and salt and pepper. Toss gently to combine. Serve.

Source: Click here.

CLASSIC COLESLAW FOR LEFTOVER VEGGIES

INGREDIENTS
1/2 (500g) small red cabbage, shredded
2 medium carrots, peeled, grated
1 small brown onion, halved, thinly sliced
2 teaspoons horseradish cream
1/2 cup whole-egg mayonnaise
1 tablespoon lemon juice
1 tablespoon dijon mustard

METHOD

Place cabbage, carrot and onion in a large bowl. Toss to combine.

Combine horseradish cream, mayonnaise, lemon juice and mustard in a bowl. Add to cabbage mixture. Season with salt and pepper. Toss gently to combine. Serve.

Source: Click here.

LEFTOVER TURKEY, AVOCADO AND CRUNCHY NOODLE SALAD

INGREDIENTS
Sunflower oil, to shallow-fry
200g cooked thin egg noodles
1 teaspoon dried chilli flakes
2 teaspoons sesame oil
2 tablespoons rice vinegar
1 tablespoon honey
2 tablespoons peanut oil
400g cooked turkey meat, shredded into pieces
1 large avocado, sliced
1 small bunch coriander, leaves picked
1/4 red cabbage, shredded
250g punnet cherry tomatoes, halved

METHOD

Heat 2cm of sunflower oil in a saucepan over medium-high heat. Cook the noodles in 2 batches, for 1-2 minutes until crisp, then drain on paper towel and set aside to cool.

To make the dressing, place the chilli, sesame oil, vinegar, honey and peanut oil in a bowl and whisk to combine. Season.

Combine turkey, avocado, coriander, cabbage and tomatoes in a bowl. Break up noodles into clusters and add to the salad. Drizzle over dressing and serve immediately.

Source: Click here.

ADD TURKEY TO A MEXICAN BLACK BEAN SALAD

INGREDIENTS
1 cup (200g) fresh corn kernels or frozen corn kernels
2 large corn tortillas
2 tablespoons olive oil
50g jalapeño chillies in brine, drained
1 1/2 tablespoons brine reserved
100g sour cream
425g can black (turtle) beans, rinsed, drained
2 truss tomatoes, seeds removed, sliced
1/2 bunch coriander, leaves picked
1 small red onion, halved, thinly sliced
1 avocado, sliced
1 cup shredded cos lettuce
Lime wedges, to serve

METHOD

Preheat the oven grill to high. Boil the kettle. Place corn in a heatproof bowl and pour over boiling water. Set aside for 3-4 minutes. Rinse and drain.

Tightly roll up the tortillas and slice into 5mm strips. Toss to separate, then place on a baking tray and drizzle with oil. Grill for 3-4 minutes until golden. Leave to cool.

Combine jalapeno brine and sour cream in a bowl. Season. Combine corn and remaining ingredients, except lime, in a bowl. Drizzle with sour cream mixture, top with tortillas and serve with lime wedges.

Source: Click here.

TURKEY SALAD WITH MANGO AND HONEY DRESSING

INGREDIENTS
2 tablespoons seasoned rice vinegar
1 tablespoon caster sugar
1 garlic clove, crushed
1 small red chilli, seeds removed, finely chopped
500g leftover turkey (preferably breast meat), sliced
100g baby spinach leaves
2 cups mixed Asian herbs (such as coriander, mint, Thai basil)
1 large ripe mango, peeled, sliced
Black sesame seeds, to sprinkle

Dressing
5 tablespoons (100ml) honey
1/4 cup (60ml) rice vinegar
100ml peanut oil
2 teaspoons sesame oil

METHOD

Mix together the rice vinegar, sugar, garlic and chilli, and stir until the sugar has dissolved. Pour over the sliced turkey and set aside.

To make the dressing, place the honey and vinegar in a food processor and process to combine. With the motor running, slowly add the peanut and sesame oils until a thickish dressing forms.

Place a pile of spinach on each plate and top with a handful of herbs, followed by some turkey. Lay slices of mango on top, drizzle with the dressing and sprinkle with the black sesame seeds.

Source: Click here.

CHICKEN AND FIG SALAD

INGREDIENTS
1 1/2 tbs pomegranate molasses
1/4 cup (60ml) olive oil
Juice of 1/2 lemon
1 radicchio, leaves torn
1/2 oakleaf lettuce, leaves torn
Chicken fillets
4 figs, quartered lengthways
1 Lebanese cucumber, halved lengthways, thinly sliced
50g Manchego cheese
Sourdough, to serve
METHOD
To make the dressing, combine the pomegranate molasses, oil and lemon juice in a small bowl. Season and set aside.
Combine the radicchio and oakleaf lettuce in a large bowl and shred the chicken over the salad leaves, discarding the skin. Scatter over the fig and cucumber, then, using a vegetable peeler, shave over the Manchego.
Drizzle the dressing over salad and serve with slices of sourdough.
Source: Click here.

TURKEY, CAPERBERRY AND OLIVE SALAD

INGREDIENTS
1 teaspoon Dijon mustard
1/4 cup (60ml) extra virgin olive oil
Finely grated zest and juice of 1 lemon
300g leftover cooked turkey meat
1 cup (160g) green olives, pitted, roughly chopped
1/2 cup (80g) caperberries
1 bunch flat-leaf parsley, leaves picked
1 bunch watercress, sprigs picked
250g punnet yellow grape tomatoes, halved
1/4 cup (40g) smoked almonds
METHOD
Whisk the Dijon mustard, oil and lemon zest and juice together. Season with sea salt and freshly ground black pepper and set aside.
Using two forks, shred the turkey meat, then place in a large bowl with the olives, caperberries, parsley, watercress, grape tomatoes and smoked almonds. Season with sea salt and freshly ground black pepper. Drizzle over the dressing, then toss salad well to combine and serve immediately.
Source: Click here.

CHERRY QUINOA SALAD WITH LAMB

INGREDIENTS
1 cup tri-colour or white quinoa, rinsed and drained
1/3 cup (80ml) olive oil
6 lamb tenderloin fillets
1/4 cup (60ml) lemon juice
1 1/2 cups pitted fresh cherries, halved
3 spring onions, thinly sliced
1/2 cup finely chopped parsley
1/4 cup finely chopped mint
1/2 cup toasted pistachios, coarsely chopped
200g Greek feta
3 cups water
METHOD
Combine water and quinoa in a saucepan and bring to the boil
Reduce heat to a simmer, cover and cook for 15 minutes or until grains are tender
Drain, then transfer to a large bowl and set aside to cool
Add chopped up lamb.
Transfer to a plate and cover loosely with foil. Set aside to rest for 5 minutes
Meanwhile, whisk remaining oil and lemon juice until combined, then add to the quinoa and toss to coat
Add remaining ingredients to bowl and toss well to combine
Slice lamb and serve on top of salad
Source: Click here.

EGG AND CHICKEN SALAD BOWL

INGREDIENTS
8 baby red beetroot, trimmed
3 chicken breast fillets
1 lemon, sliced
150g snow peas, trimmed, thinly sliced lengthways
4 eggs
1 small bunch watercress, sprigs picked
1/3 cup light sour cream
2 tbs apple cider vinegar
2 tbs extra virgin olive oil
2 tbs lemon juice
2 tsp maple syrup or honey

METHOD

Preheat oven to 200°C. Wrap beetroot individually in foil and place onto a baking tray. Roast for 30-35 minutes or until tender. Cool, peel skin and halve lengthways

Place chicken and lemon into a deep frying pan and cover with cold water. Place over a medium heat and bring to a simmer. Simmer for 10 minutes then remove from heat and cool in pan. When cold, remove chicken from pan and thinly slice diagonally

Place snow peas into a bowl and cover with boiling water. Stand for 1 minute or until just tender. Drain and rinse under cold water

Bring a small saucepan of water to the boil. Add eggs and cook for 7 minutes. Drain and rinse under cold water. Peel cooled eggs and cut in half. Arrange watercress, snow peas, beetroot and chicken in shallow serving bowls

Whisk sour cream, vinegar, oil, lemon juice and maple syrup in a jug. Season with salt and white pepper. Drizzle dressing over salad and top with eggs. Serve

Source: Click here.

CHICKEN AND AVOCADO SALAD

INGREDIENTS
2 ripe but firm avocados, diced
500gm Wombok (Chinese cabbage), chopped finely
Roast chicken, shredded
60ml extra-virgin olive oil
60ml lemon juice
½ punnet cherry tomatoes, quartered
½ bunch flat-leaf Parsley, coarsely torn
Pinch of salt and pepper to taste

METHOD

Combine all ingredients well in a large bowl. Serve

GRILLED CHICKEN, HEIRLOOM TOMATO AND BOCCONCINI SALAD

INGREDIENTS
500g chicken breast or tenderloins
Salt and pepper, to taste
1 bunch asparagus, trimmed
1 punnet yellow cherry tomatoes, halved
200g punnet red cherry tomatoes, halved
220g tub bocconcini, torn in half
1/4 cup loosely packed baby basil leaves

DRESSING
2 tablespoons white wine vinegar
3 teaspoons wholegrain mustard
1 teaspoon honey or sugar
1/3 cup olive oil
Salt and pepper, to taste

METHOD

Cook the asparagus in a pan or BBQ until tender, then cut into short lengths

Arrange asparagus, cherry tomatoes and bocconcini on a serving plate. Cut the chicken into slices and add to salad with basil leaves

DRESSING
Make dressing by combining all ingredients and season to taste. Pour over salad and serve immediately.

Source: Click here.

CHICKEN OR TURKEY WITH CELERY SALAD

INGREDIENTS
2 cups cooked chicken or 2 cups turkey
1/2 cup sliced celery
1/3 cup salad dressing or 1⁄3 cup mayonnaise
1/3 teaspoon salt
1/2 teaspoon poultry seasoning
1/8 teaspoon onion salt
1 dash pepper

METHOD

Combine chicken and celery in bowl.
Mix salad dressing, salt, poultry seasoning, onion salt and pepper.
Pour over chicken and celery, toss.
Cover and chill at least 2 hours.
For variation, fold in one of the following: 1 cup chilled fruit (mandarin orange segments, chopped apple, seedless green grapes or pineapple tidbits) or: 1/4 cup chopped sweet pickle or: 4 slices bacon, crisply fried and crumbled or: 1/3 cup chopped nuts.

Source: Click here.

MaZi'S NEW SUMMER SALADS

MaZi has a couple of amazing salads on the new summer menu that you just have to try.

First up is the old favourite Chicken Caesar with crispy bacon, sliced parmesan, croutons and creamy Caesar dressing.

And now there's a superfood special with quinoa, wild rocket, mushroom, roasted capsicum, feta and pomegranate dressing.

Book now by calling 8037 8200 or request a table here.