Mark McAllister created this super summery recipe for Cuisine. Make it well in advance to make meal time easy. We have plated the salad here, but it is also great on a large platter in the middle of the table for all to share. Make a double batch of sauce and keep it in the fridge for later – it’s a great alternative to mayo or aioli.
Recipe Category: Issue 192
Classic Indonesian gado gado salad can be made into more of a meal with the addition of some extra protein and I love the crunch of crisp pork belly. Serve with a nut-free peanut-style sauce, made with seeds instead. Start this recipe the day ahead to dry out the pork skin and soak the seeds.
One of my all-time favourite dishes, mapo tofu is already a great example of a ‘less meat’ dish balanced with tofu. I like to cut that amount down even further using lots of chopped mushrooms for maximum taste and texture. I am using lean venison mince, but you could substitute any type of mince.
Remember when a whole chicken fed a family of five? It barely feeds three these days and I don’t think it’s the chooks getting smaller! This recipe will stretch a whole chicken to feed eight. As you have pre-cooked the chicken, you only need to get it nice and charred on the barbecue, rather than worry about cooking it through.
This tasty salad bowl has lots of steps, but they are all very simple and can be done one to two days in advance.
The classic summer combination ‘surf & turf’ is given a modern makeover, using very good (but much less) steak with seaweed and dashi powder bringing the surf element. The butter is so packed with umami flavour you really won’t miss the extra amount of meat.