Seafood Salad

Ingredients
1 cup shrimps
1 cup lobster
1/2 cup crab meat
1/2 cup squid rings
1 cup tuna fish
1/4 cup mussels
1/4 cup finely chopped onions
1/2 cup chopped parsley
Salt as per taste
1/2 tsp fresh ground pepper
3 tbsp olive oil
1 head lettuce, shredded

For Dressing:
1/2 cup olive oil
1/4 cup lemon juice
1/2 tsp white pepper powder
1/4 tsp dry mustard
1/4 tsp garlic paste
Salt to taste

Method for Dressing:
Mix all the ingredients of dressing
Shake well
Refrigerate for 4 hours

Method for Salad:
Clean all the seafood
Boil them separately till tender
Drain and make small pieces
Heat oil in a pan
Toss the seafood in it
Add parsley, salt and pepper powder
Let is simmer for 7-8 minutes
Remove from fire
In a salad dish, spread shredded lettuce
Then spread warm seafood
Sprinkle onion
Shake the dressing well and top the salad with it
Serve warm

Roast Chicken Salad

Ingredients:
1 chicken- whole, with skin
2 tsp butter
1 glass white wine
150 ml chicken stock
1 tbsp oil
1 tbsp spring onion paste
1 tsp garlic paste
1/2 tsp basil
200 gm sliced mushrooms
salt and pepper
1 tbsp tomato puree
3 tbsp lemon juice
2 tbsp chopped herbs
1 tbsp cream

Garnish
Roasted walnuts, chopped


Method:
Place chicken in a roasting tin. Cover chicken breast with butter. Pour over the wine and stock.
Roast at 220 degree C for 1 hour or until the chicken is tender and colored. Cool.
Heat oil; saute pring onion, garlic and basil for 1 minute.
Stir in the mushrooms, wine, seasoning and tomato puree.
Reduce over a high flame until the wine evaporates. Cool.
Stir in lemon juice, herbs and cream. Whisk in the juices without any fat from the roasting tin.
Carve the chicken.
Spoon over dressing and garnish with an extra helping of herbs and chopped walnuts.

Chicken and Noodle Salad

Ingredients:
Rice noodles - 160gms
Boneless chicken (shredded) - 160gms
Salt and pepper - to taste
Oil for frying
Capsicum (julienned) - 80gms
Carrot (julienned) - 80gms
Spring onion (julienned) - 40gms
Sesame-soya dressing - 75ml
Black sesame seeds - 1tsp, roasted

Method:
To make Sesame-Soya Dressing
1. Combine 40ml sesame oil with 25ml soya, 10ml oyster sauce and 5g red chilli flakes.

To make Chicken and Noodle Salad
1. Soak the rice noodles in warm water for 20 - 25 minutes and drain.
2. Set aside on a clean cloth and allow to cool.
3. Dust the chicken with salt and pepper.
4. Heat the oil in a wok and stir-fry the chicken till cooked.
5. Remove from heat and allow the chicken to cool.
6. Place all the remaining ingredients in a bowl along with the dressing.
7. Add the chicken and toss well.