Russian Tomato Salad

Group A: Russia

The recipe below is super simple and is eaten in Russia mainly with stews. As you can see from the core ingredients it is a very fresh and crisp salad option.

Prawn Cocktail Sauce

The only real rule of thumb here is to keep the Mayo: Tomato Ketchup ratio at 2:1. Personally I like to use more whiskey than others as I feel it gives the sauce a nice kick but again taste the sauce and add more or less half way thru adding your whiskey & judge for yourself. Others will often add Tabasco as well here but personally I prefer not too. Again just my personal taste.

This is added to my Prawn & Avocado Salad

Parmesan Encrusted Fish

I have not done this recipe in ages and I just remembered it as I wanted to have a salad tonight but wanted some fish to go with it. It is like a common theme here at Food Devil but this is remarkably easy. Your fish is first coated in white flour and then egg white 7 finally grated parmesan cheese. Then it is shallow fried in hot oil for about 2/3 minutes each side. This recipe also works great with chicken breast/slices courgette/eggplant

Broccoli Feta & Cherry Tomato Salad

I tasted this salad the last time I was back in Ireland and I simply had to get the recipe and give it a go as it was delicious. Cooked Broccoli is not an absolute but a crunchy broccoli salad with feta, cherry tomatoes & roasted hazelnuts with a French dressing is really good.

Cous Cous Salad (Tabouli)

This salad is something I created many years ago and is always a big favourite whenever I have a BBQ at my place. At the time when I created it I did not even know what Tabouli was so you can see my ingredients and style of preparing it are very different to the traditional method as I really just tweaked the salad to my own personal taste & flavours.

With Cous Cous they advise that you use 1.5 cup liquid to every 1 cup cous cous but I like to keep it to 1:1 and then I add in the juice of a couple of oranges/lemon later to bring up this ratio. Also I used warm stock when adding to the cous cous and I noticed in many tabouli recipes they advise using cold water.

Grilled Squid with a Tomato & Onion salsa

This salad is beautifully fresh and with the kick of chili & lemon it is a perfect start to any meal or even to have for a light lunch. Squid is remarkably good value if you are willing to clean it yourself. Cleaning is not for the squeamish so ask your fish monger to clean it for you if you do not want to do the dirty work.

Squid takes only 1 minute per side on a hot griddle pan so make your Tomato & Onion Salsa first.  

Cherry Tomato Salad

Yet again the Food Wholesaler across from my house has cherry tomatoes on sale, a quite ridiculous 12 punnets of cherry tomatoes for only €1.99. The principle reason for buying so many tomatoes was to prepare double batches of both my Chutneys but now I also wanted to find something quick & tasty to go with my planned Tartiflette recipe.

The below cherry tomato recipe is super simple, the only pre-requisite would be that you let it sit for a minimum of 2 hours in the fridge.

Cucumber & Chilli Dressing

This dressing is pure genius & incredibly simple to get together. All the tastes & flavours compliment each other perfectly. You have the sharpness of the vinegar with the sweetness of the sugar in the dressing liquid which has a hint of ginger & garlic thru it. The dressing is then poured over grated cucumber, chopped spring onion & chilli. So you have the refreshing taste of the cucumber with the spiciness of the chilli….its really a delicious combination.

The dressing keeps in your fridge for a week so can be used again & again until it is finished 

Insalata di Frutti di Mare: Seafood Salad

A Salad from the Sea: I really do love this salad when I am looking for that something extra from my dinner salad. The principle for me here is to use up to 3 different types of seafood and add this to light & fresh salad ingredients.

Seafood wise fresh is always best of course but you can of course use tinned fish such as tuna & crab as it is considerably cheaper than the fresher alternatives. Other options are of course prawns & smoked salmon.

I like to combine all the ingredients together with a light lemon based vinaigrette which keeps the salad light, crisp & fresh.

Greek Salad

After a short break after the World Cup Kitchen I am back with a very nice and tasty salad that is really versatile. It can be eaten as a lunch, with a BBQ, by itself as a dinner or to compliment your meal if you feel like something light & tasty.

The Dressing in the salad gives it a very tasty kick and it is all super easy to put together.   

Day 19: A Marinated Salmon Salad from Japan

Day 19
Paraguay 0 Japan 0 (Paraguay 5-3 on pens)
Spain 1 Portugal 0

For the World Cup Kitchen today it was an easy choice. I decided to go for this delicious Japanese Salmon salad. I had played with the idea of sushi but I will hold that one off for another day. The salad today can be eaten for a lunch or a light dinner. When buying your salmon for the best results try to buy a high quality piece of Salmon.

The centrepiece of this salad is the marinated salmon pieces which are marinated in a delicious Lime/Sugar/Soy/Sesame Oil marinade and is served with bean sprouts, grated cucumber & red chilli.

It is deliciously light and can be assembled quite quickly. When marinating the salmon try to leave it for at least 2-3 hours for best results.

Day 9: Seared Beef Sashimi with a Gyoza sauce

Day 9
Netherlands 1 Japan 0
Australia 1 Ghana 1
Denmark 2 Cameroon 1
 

 
World Cup Kitchen today is Japanese: Seared Beef Sashimi and a crisp vegetable salad with ginger and coriander served with an accompanying Gyoza Sauce

I love this fresh and colourful salad that is perfect for a weekend lunch or a light dinner. The crispness and spiciness of the vegetables compliments the peppery beef and is all served with a chilli and soy sauce.

Avocado, Tomato & Mozzarella Salad

The Italian love-in starts here....just back from a 5 day trip to Rome where we walked the length and breath of the city, ate great food, overdosed on Italian Ice-cream and have come back inspired to try and master as many different Italian recipes I can over the coming weeks.

As you can see from what I brought back with me I think I got every base covered with cookbooks on Bruschetta, Antipasta, Italian breads, BBQing & an unbelievable book on Pasta. Along with Olive Oil, Balsamic, Pesto, Parmasan, Mozzeralla & many types of pasta.