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Posts Tagged ‘Salsa’

A lot of the dishes I make are often inspired by something I’ve seen or eaten before at a restaurant, and this is especially true for raw dishes as I’m still quite an amateur when it comes to ‘uncooking’. I first tried this creation in the Living Food Cafe in Phuket, and only because it was recommended to us by another customer – I was quite skeptical of the sound of it. I may have mentioned before that I was never a big fan of mixing fruits with vegetables, but honestly the mix of Papaya with the savoury flavours work wonderfully! Add chopped Mango to your salsa and you’ll be in raw heaven…Trust me, this combo is delicious  & satisfying, and makes a great starter or even a light dinner. Don’t use Papaya that is too ripe, as it won’t keep its shape!

Ingredients: (serves 2)

1 large Papaya, ripe but firm

Alex’s Mango Salsa (omitting Cucumber, adding 1/2 tsp. minced Garlic)

Guacamole (recipe from The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking):

2 ripe Avocados, peeled & seeded

2 Tblsp. chopped Red Onion

sqeeze of fresh Lime juice

1 small Garlic clove, minced

1 tsp. fresh Red or Green Chile, minced (optional, depending on how spicy you want it)

dash of Chile powder or Cayenne Pepper

Salt and Pepper

for garnish: Spring Onion (optional)

 

Method:

– Peel Papaya and cut off top and tail. Cut into thick, even sized rings and carefully scoop out seeds from the centre of the rings. Place on plate.

– Mix ingredients for Salsa in a bowl and set aside.

– For the Guacamole, place all the ingredients together in a bowl and mix well, mashing the Avocado until a few chunks remain. Taste, and adjust seasonings.

– Scoop a large spoonful of Guacamole onto each Papaya ring, followed by a spoonful of Salsa. Decorate with Spring Onion if desired.

*Eat with a knife & fork, and enjoy!

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Sassy Salsas…

Guest Post by Alexandra M.

 At our last BBQ my fellow foodie friend & blogger, Alex, brought along a delicious Mango Salsa which I pretty much scoffed to myself without sharing with anyone else! After weeks of hounding her for this post, I’ve finally manged to get her to share her yummy Summer Salsas with us 🙂 Thank you, Alex! Check out her awesome photos of Hong Kong on her blog ‘From Hong Kong with Love’

Summertime spells S-A-L-S-A in my mind. With the relentless heat in Hong Kong, this cooling mix of bright flavors always hits the spot! Easily adaptable and so simple to throw together at the last minute with whatever you have on hand. Yum!
CORN SALSA


Ingredients:
1 ear Corn on the cob
1 small [Japanese] Cucumber
½ an Orange Pepper [or any, but I like the mix of colors as the salsa already has red, green and yellow]
½ a firm Tomato [or around ½ cup cherry tomatoes]
¼ Red Onion, finely minced
1 handful finely chopped Coriander
Juice of ½ to 1 Lime [I used 1 small key lime]
Salt and Pepper to taste
Optional: 1 small Chili, seeds removed [or left in, if you like that sort of thing!] and finely minced
 
– Peel husk off of the Corn and wash it. Thoroughly dry the corn off with a paper towel and grill on a BBQ or grill pan until slightly browned in places and fully cooked. Using a sharp knife, hold the corn over a bowl [I usually do it straight into the bowl I am serving it out of] and slice all the kernels off, scraping residual corn off the cob [carefully] with your knife. Set aside.
– Chop the Cucumber, Orange Pepper and Tomato in to small pieces [sometimes I’m lazy and just quickly chop it all in to chunks, but the more care you take in chopping everything in to very small pieces, the nicer the finished dish will look].
– Place Corn, Cucumber, Pepper, Tomato, Red onion & Coriander in a medium sized bowl. Juice your Lime, pouring the juice over and tossing to evenly mix together and coat all the vegetables. [You can use a juicer, but for a small amount I usually just stick a fork in one half and squeeze the Lime around it. Use the larger or smaller amount of Lime juice depending on your taste, but I usually add the larger amount because i love sour things!]

Delicious on its own as a salad, heaped on tortilla chips, or with grilled skewers on top!       

And two variations using the same method:
MANGO SALSA

1 Mango, peeled & de-seeded and diced in to very small cubes
1 small [Japanese] Cucumber, chopped finely
½ a firm Tomato [or around ½ cup Cherry Tomatoes]
¼ Red Onion, finely minced
1 handful finely chopped Coriander
Juice of ½ to 1 Lime
Salt and Pepper to taste
Optional: 1 small chili, seeds removed and finely minced

Chop all vegetables in to small pieces. Add Lime juice and toss well to combine.
                                                                                                                                                                                                                                       BASIC SALSA
 

2-3 firm Tomatoes, chopped in to small pieces
I small Chili, seeded and finely minced
Juice of ½ to 1 Lime
1tsp. Cornstarch

                                                                                                                                                                                                                                         Whisk cornstarch with lime juice. Add Lime juice to Tomatoes & Chilli, and toss well to combine.

Post by Alexandra M.

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