Recipes

Watermelon Salad

This vibrant and thirst-quenching salad draws on local ingredients bringing the tastebuds alive with a squeeze of fresh orange juice.

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Watermelon Salad

Serves 6

Ingredients

Citrus vinaigrette:
1 cup watermelon juice
½ cup fresh orange juice
¼ cup lime juice
1 cup extra virgin olive oil
1 teaspoon kosher salt

For the salad:
1 bunch fresh basil
1 cup extra virgin olive oil
1 cup hazelnuts
2 pounds watermelon, cubed
4 cups mixed greens, slightly torn
½ pound cucumber, cubed
½ pound java apples, shaved
3 radishes, shaved
½ pound French feta, crumbled
kosher salt
fresh ground pepper
Cayman Sea Salt

To make the vinaigrette, blend all the ingredients until combined. Place in a clean container until ready to use.

To create the salad, blend the basil and olive oil for about 3 minutes. Strain the oil through a fine mesh strainer but do not force through the mesh, you just want the oil to drip out, leaving the solids behind. Once the oil has drained, discard the solids.

Preheat an oven to 325 degrees Fahrenheit. Place the hazelnuts on a sheet pan lined with parchment  in an even layer. Toast for 6-8 minutes, or until gold brown. Take care not to over toast. As a general rule of thumb, if you can smell the hazelnuts’ toasted fragrance while the oven is closed, then they are most likely burnt. Once toasted, allow to cool and lightly crush.

Place the watermelon in a vacuum sealable bag and add ½ cup of the vinaigrette. Vacuum press the watermelon until compressed. This will depend on the system you have but vacuum pressing the watermelon is optional.

Combine mixed greens, cucumbers, shaved java apples, and shaved radishes in a mixing bowl and dress with the vinaigrette, season with salt and pepper. Divide the dressed salad between the plates. Place the compressed watermelon, French feta and hazelnuts onto the salad. Drizzle the basil oil over the salad and finish with Cayman Sea Salt.

Recipe courtesy of The Brasserie

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Tomato Salad

This tasty combination of creamy mozzarella, fresh basil, juicy tomatoes and crisp arugula leaves with a touch of sea salt, will have your mouth drooling for more!

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Tomato Salad

Serves 6

Ingredients

Black garlic vinaigrette:
5 cloves black garlic
1 tablespoon thyme, finely chopped
1 shallot, finely chopped
½ cup balsamic vinegar
1 cup extra virgin olive oil
1 teaspoon kosher salt

Balsamic reduction:
1 cup balsamic vinegar

For the salad:
1 pound local slicing tomatoes, sliced into wedges
1 pound local cherry tomatoes, cut in half
½ pound arugula
½ cup basil leaves
3 burrata mozzarellas
½ cup extra virgin olive oil
sea salt
fresh ground pepper

In a small sauce pot set over medium high heat, bring to a simmer then reduce the heat to low. Carefully reduce the vinegar for about 10-15 minutes. Be careful as it will burn easily. When it is able to coat a spoon, then it should be thick enough to use. Remove from the heat and allow to cool before pouring into a container.

Gently toss the tomatoes, basil and arugula with ½ cup of the black garlic vinaigrette, season with salt and pepper. Divide the salad between 6 plates. Cut the burrata in half and place on half of each burrata on the salad. Season liberally with Cayman sea salt, fresh ground black pepper and olive oil. Carefully drizzle the balsamic reduction on the plate.

Recipe courtesy of The Brasserie

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Breadfruit Salad

Next time you see breadfruit a menu enjoy this superfood knowing that it is providing your body with plenty of nourishment.

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Breadfruit Salad

Serves 8

Ingredients

2 breadfruit
½ cup seasoning pepper aioli
3 green onions, trimmed, washed, thinly sliced
3 local bell peppers, diced
1 scotch bonnet, seeds removed, minced
4 tablespoons apple cider vinegar
½ cup sour cream
3 tablespoons kosher salt
1 tablespoon black pepper
kosher salt
5 beets, trimmed of any tops

Preheat an oven to 400 degrees. Cut the top of the breadfruit off and score the bottom with an “x”. Roast on a sheet pan for about 35-45 minutes or until you can insert a knife easily into the centre. Once cooked remove from the oven and allow to cool. Peel the skin by cutting with a knife. Dice the breadfruit into 1 inch cubes. Combine the aioli, green onion, peppers, scotch bonnet, vinegar, sour cream, salt and pepper in a mixing bowl and whisk until combined. Stir in the breadfruit. Season to taste. Meanwhile, pour about 1 cup of kosher salt into a baking dish and place the beet on the salt. Roast in the oven at 350 degrees until cooked though. Allow to cool and peel. Slice thinly and reserve for plating.

Recipe courtesy of The Brasserie

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Green Papaya Salad

Bright colourful mountains of green papaya salad, laden with fresh tomato, garden cucumber and green beans and topped with crispy local breadfruit, peanuts and herbs, is one of my new favourite seasonal salads.

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Green Papaya Salad

Serves 4-6

Ingredients

Dressing
2 garlic cloves, peeled
¼ teaspoon salt
2 fresh bird’s eye chili, sliced
½ teaspoon raw sugar
2 tablespoons fresh lime juice
2 tablespoons fish sauce, to taste

2 cups julienned peeled green (unripe) papaya
2 cups julienned peeled cucumber
1 cups julienned peeled carrots
2 plum tomatoes
8 grape tomatoes, coarsely chopped
½ pound long beans, trimmed

½ cup loosely packed fresh Thai basil leaves
½ cup loosely packed fresh Vietnamese mint (rau ram) leaves
½ cup loosely packed fresh coriander leaves
breadfruit, sliced thinly and fried
1 tablespoon dry-roasted peanuts, for garnish

Mix all dressing ingredients together. Combine prepared salad produce, top with the dressing and sprinkle with a mixture of the herbs, breadfruit strips and nuts.

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Watermelon, strawberry, feta and mint salad

Cupid is just around the corner and to celebrate, I thought I’d create one of my all time Valentine’s Day favourites. Forget the chocolates – do something good for your heart with this heart-healthy, delicious and refreshing salad that is really easy to make.

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Watermelon, strawberry, feta and mint salad

Ingredients

ripe strawberries, sliced
juicy watermelon, cut into cubes
fresh mint
feta, crumbled
lemon

 

Combine all ingredients together and then generously squeeze lemon juice over.

 

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Rainbow bowl

Bright pinks and dark greens, vibrant yellows and bold purples, fiery oranges and vivid reds are just some of the colours from the rainbow that when combined, make even your least favourite vegetables look wildly appetising.

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Rainbow bowl

Ingredients

kale
baby spinach leaves
broccoli, steamed
carrot, grated
sweet potato, cut in cubes and roasted
avocado, sliced
red cabbage, shredded
quinoa
hummus
chickpeas
sesame seeds

Group ingredients together in a bowl to make a colourful pattern and enjoy!

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Conch ceviche

To remove the conch, you need to break the vacuum created by the mollusk by making a hole in the shell on the top on an inside spiral. To create this hole, use the sharp tip of another conch or a hammer. Once the suction is broken you can pull the sea snail out.

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Conch ceviche

Ingredients

500g of fresh conch, sliced into small thin pieces
3 lemons, juiced
3 limes, juiced
2 garlic clove, minced
1 tablespoon ginger, peeled and grated
4 green onions, chopped
1 orange or grapefruit, peeled and segmented
2 tomatoes, diced
a good handful of cilantro, leaves chopped
salt and pepper, to taste

 

Marinate conch in the lemon and lime juice for 30 minutes. Add all other ingredients and mix well. Marinate for another 2 hours or overnight. Season to taste with salt and pepper before serving.

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Spicy herring potato salad

Aside from milk, Icelanders are known to grow delicious lamb and potatoes in the food bowl of Hella (nicknamed “the wild west” as there’s no police station in town), and of course fish. And that’s about it. Good luck trying to grow fruit and vegetables in this climate.

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Spicy herring potato salad

Ingredients

6 – 10 spicy herring fillets, sliced
6 – 8 boiled potatoes, peeled and cut into slices
2 – 3 red onions, chopped
4 tbs mayonnaise
4 tbs sour cream or crème fraîche
4 tbs seeded mustard
1 tbs honey
juice of ½ lemon
red onion, cucumber slices and dill for garnish

 

Stir together the mayonnaise, sour cream and mustard. Add the honey and lemon juice. Combine potato slices, herring and red onion. Pour over the dressing and add garnish.

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Moroccan salad

The blue fairytale of Chefchouen’s alleys and arches (the colour of purity and apparently a useful technique to keep mosquitos away) or the bright orange sand dunes of the Sahara – the vivid colours of Morocco’s towns and landscapes reflect the cooking spices of cumin, paprika and turmeric used in the tagines, cous cous, Moroccan salad and Berber omelettes.

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Moroccan salad

Ingredients

4 ripe tomatoes (finely diced)
1 green capsicum (finely diced)
1 red onion (finely diced)
1 small bunch of coriander (finely diced)
cumin
extra virgin olive oil
dash of vinegar

 

Mix tomatoes, capsicum, onion and coriander together in a bowl. To make the dressing combine cumin, olive oil and vinegar to taste. Toss and serve with fresh crusty bread.

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Salad smoothie

Nick requires 40 to 55 kilograms of kale a week, 20 to 30 kilograms of purslane (a tasty, easy-to-grow “weed” and a rich source of omega-3s), four bundles of fresh moringa, over 90 kilograms of ripe banana and plantain (a more savoury variety of banana), 45 kilograms of mango as well as ginger and turmeric to make enough smoothies to meet the growing demand.

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Salad smoothie

Ingredients

2 cups kale
1 tbsp moringa leaves or 1 tsp moringa powder
½cm of turmeric fresh root
1 ripe banana or plantain
1 slice of lemon with skin
2 cups water
ice

 

Blend together and enjoy! 

Recipe courtesy of Nick Adendorff, Green2Go

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