Turkey Salad

Turkey Salad

Merry Christmas everyone! Hope you are having a good one.

I am normally not a salad person. But last week Ian ordered something from a salad bar which was really tasty! So good that made me want to jump up and make something just like that. The key was the zesty dressing, after long search online, this tasted close enough.

Ingredients:

Roasted Turkey (chopped into big chunks), mixed salad greens, parsley leaves, tomato (chopped), kalamata olives, sundried tomato (cut into strips)

Dressing: olive oil (1/2 cup), red wine vinegar (1/4 cup), sugar (2 teaspoon, add 1 teaspoon first, then adjust to your taste), dried oregano (1 teaspoon), dried basil (1 teaspoon), garlic (1 clove, minced), dijon mustard (1 tablespoon), salt and pepper.

What to do:

  1. Toss all the salad ingredients in a large bowl.
  2. Mix all the dressing ingredient in another small bowl, whisk with a spoon until well combined. Adjust all seasoning to suit taste, including the sugar, salt and pepper.
  3. Pour the dressing all over the salad, toss to combine.

Braised Pork Shoulder

braised pork shoulder

A couple of month ago, I had Spanish pork ribs at Canberra Multicultural Festival. It was slowly braised and melting in my mouth. What amazed me the most was its flavor. I could taste smoky paprika, tomato, herbs… I decided to replicate it this weekend and I dare say I have got it very close.

Ingredients:

pork shoulder (2 kg, bone in), smoked paprika (2 tablespoon), hot paprika (2 teaspoon), pepper (2 teaspoon), ginger powder (1 tablespoon), dried oregano (1 tablespoon), dried thyme (1 tablespoon), dried basil (1 tablespoon), bay leaves (3), brown onion (1), garlic (4 clove), olives (1 cup), canned whole tomato (1 can), fresh parsley or coriander (1 small bunch), water and salt.

What to do:

  1. Place all the ingredients except fresh parsley in a large pot and top up with cold water until the pork shoulder is submerged.
  2. Bring it boil and then reduce the heat to low. Let it simmer for 2 and 1/2 hours or until the pork is melting in your mouth.
  3. Bring the heat back up to high and reduce the sauce until it is thicken.
  4. Garnish with chopped parsley or coriander.
  5. Serve with some good quality bread.