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taste.com.au Cookbooks

taste.com.au Cookbooks Amazing Salads

A selection of your top-rated, favourite recipes pulled together in one cookbook from Australia's favourite food and lifestyle website taste.com.au. Each beautifully illustrated taste.com.au book is filled with hand-picked favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and rewarding. We've got a cookbook for everyone, whether you love baking, need something fast and fab, want a super salad or feel like food that's a little more comforting. And our 'tried and tested' guarantee means you can be sure of perfect results every time.

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News Life Media Pty Limited
$5.98(Incl. tax)
$15.98(Incl. tax)
4 Issues

in this issue

1 min.

“Long hot days and balmy nights call for light and fresh salads popping with colour and flavour. We’re not just talking about some salad leaves in a bowl, but zingy and fruity, nutty and tangy, creamy and comforting salads. The simple salads of days gone by have evolved and now salads include exotic spices, gorgeous grains, caramelised roasted vegies, crunchy seeds and nuts, and more. There isn’t a better time for salads to be the star of the table, so try something like our stunning Roast Duck, Cherry & Couscous Salad (p64) or Pickled Jalapeño, Peach & Honey Pork Salad (p68) – you’ll get applause and requests for ‘encores’ for sure! We’ve also included old favourites with new twists, like Prawn Cocktail Salad with Bloody Mary Dressing (p30) or Chorizo…

12 min.

“This healthy salad makes a stunning addition to any table. Swap the trout for shredded bought barbecued chicken for a crowd-pleasing twist.” thai smoked trout salad serves 4 | prep 20 mins | cooking 5 mins 2 tbs brown sugar 2tbs rice vinegar 1 tbs fish sauce 1 tbs fresh lime juice 1 tsp finely grated fresh ginger 2 tbs sunflower oil 1 tsp sesame oil 250g hot smoked trout or salmon, flaked 1 Lebanese cucumber, thinly sliced 150g cherry tomatoes, quartered 4 green shallots, thinly sliced 2 fresh red chillies, deseeded, thinly sliced 1 /3 cup fresh coriander leaves 55g ( 1 /3 cup) roasted salted cashews, chopped 1 Place the sugar, vinegar, fish sauce, lime juice and ginger in a saucepan over low heat. Cook, stirring, for 1-2 minutes or until the sugar dissolves. Set aside to cool. Stir in sunflower oil and sesame oil. 2…

17 min.
weeknight winners

prawn cocktail salad with bloody mary dressing serves 4 | prep 30 mins (+ 30 mins chilling time) | cooking 10 mins 50g (1 cup) panko breadcrumbs 2 tbs chopped fresh continental parsley 1 egg 20 large green prawns, peeled, deveined, tails intact Peanut oil, to shallow-fry 1 baby cos lettuce, leaves separated 1 /2 red oak lettuce, leaves separated 1 cup watercress sprigs 1 cup snow pea tendrils (optional) 1 avocado, sliced 100g mixed cherry tomatoes, cut into wedges 2 Lebanese cucumbers, peeled into ribbons Black sesame seeds and lemon wedges, to serve pickled onion 2 tbs white wine vinegar 2 tsp caster sugar 1 small red onion, thinly sliced bloody mary dressing 125ml ( 1 /2 cup) Kewpie Mayonnaise 2 tbs tomato sauce 1 tbs vodka 2 tsp Worcestershire sauce 2 tsp sriracha chilli sauce Pinch of cayenne pepper 1 Combine the breadcrumbs and parsley in a bowl. Whisk the egg in a separate…

12 min.

barbecued seafood & pearl couscous salad serves 4 | prep 20 mins | cooking 20 mins 2 (about 300g) squid tubes, scored, cut into 5cm pieces 300g peeled green prawns, tails intact 3 /4 cup fresh coriander leaves 1 garlic clove, crushed 1 lemon, rind finely grated, juiced 2 /2 tbs extra virgin olive oil 3 tsp harissa 2 sweet corncobs, husks removed 160g (1 cup) pearl couscous 65g ( 1 /4 cup) fresh aioli 300g mixed grape tomatoes 2 green shallots, thinly sliced Micro herbs, to serve 1 Place squid and prawns in a bowl. Finely chop 1 /4 cup coriander and add to the bowl with the garlic, lemon rind, 1 tbs lemon juice, 1 1 /2 tbs oil and 1 tsp harissa. Stir to combine. Cover and place in the fridge until required. 2 Preheat a barbecue grill or chargrill pan on…

15 min.

“Fresh flavours come together in this simple, yet elegant pea salad sprinkled with sharp pecorino. It’s the ideal addition to a barbecue dinner.” pea salad with pecorino serves 4 | prep 15 mins | cooking 10 mins 2 /2 tbs extra virgin olive oil 2 garlic cloves, peeled 1 sprig fresh rosemary 200g day-old sourdough bread, cut into 3cm pieces 450g fresh peas, podded (about 1 cup podded) 3 tsp fresh lemon juice 1 tsp caster sugar 1 cup loosely packed pea shoots 1 /2 cup fresh mint leaves, torn if large 40g pecorino, shredded 1 Heat 1 tbs oil in a non-stick frying pan over medium heat. Cook the garlic and rosemary, stirring, for 1 minute. Add the bread. Cook, turning often, for 4 minutes or until golden. Transfer to a plate. Discard garlic and rosemary, if you like. 2 Cook the peas…