Indonesian Salad comes in various dishes but this one is my adapted one from a traditional salad from a traditional Indonesian cookbook with ingredients I had available at the time. As the original recipe is subject to copyright I cant post it. Here is my version of the recipe as I swapped out the potato for cauliflower, coconut milk with desiccated coconut and coconut water. I didn’t add the cooked egg omelette strips.
Stir Fry, Salads, Slaw, Steamed, Sautéed, Roasted, skewers, Pickled, Slow cooked
Cauliflower : Steamed, Sautéed, Roasted, Make into Mash or Replace rice with Cauli rice . Nice with bacon, onions, Brussel sprouts, Stir-fry’s, Garlic, Chili -deseeded and de-skinned, Ginger, mustard seeds also go well with Cauli, Curries, Gratin, Pizza or Wrap base
Broccoli: Steamed, Roasted, Season with sea-Salt and pepper. Add beef, pancetta, chicken, turkey. Stir-fry, Oyster Sauce, Garlic, Ginger, Chili de-skinned and deseeded, Curries, Dijon, Gratin, pizza or wrap base
Mash: (Crème Fraiche or coconut milk with cooked Vegetables in blender) Can add leek, onion, shallots, Sea-salt and black pepper. Types of Mash Beetroot, Carrot, Sweet potato, Parsnip, Cauliflower
Carrot, Celery & Onions: Options include add to other vegetables, Meat, Poultry or Fish, Coconut Milk, Curry Powder, Coconut Aminos. You can also pickle or make them into salad, or crudités or skewers with meat, or for stews/slow cooking
Carrot : Steamed, Baked, Make into chips, soups, stir fries, Crudités, salad and slaws
Celery : Sautéed, Mix w Aioli or mayo or chicken or tuna in lettuce wrap, crudités, soup, stir fries, char grilled on bbq, Add bacon to celery, or walnuts and apples, salads with radish.
Onions : sautéed, fried, baked, slow cooked, stir fried, salads and slaws
Soup Base – Sauté Carrot, Celery, Onion, Then add for soup base organic bone-broth or stock , herbs, Sea-salt and Black Pepper.
Mushrooms complete with Butter, garlic, sage, thyme, mint, bacon or prosciutto, coconut aminos, ginger, spinach or kale. Make into a Strog or bolognaise sauce, or gravy, With Eggs in a Omelette or frittata
Wombok/Asian Cabbage – Asian Slaw or Chow Mein (*No noodles), Chicken or Beef Thai salad
Red/Green Cabbage : make into Slaws, Sautéed w onion, garlic and organic butter, Gluten Free oyster, Garlic, Ginger, Chili deseeded and de-skinned, Egg, Green Shallots, Salads or as a replacement for noodles in broths
Hubby requested Involtini when I asked what he wanted on menu plan. I hadn’t heard of it so after much research I found different combinations online . Its a Italian dish which means rolled with prosciutto/bacon and filling is stuffed inside the meat or eggplant or even vegetables now paleo is so popular. So here is my first ever attempt to make it. I did a double batch of the Involtini for 2 different meals so there will be different sides to it. I also made my own romesco sauce (Divine) and better than my first attempt last year. The process to make Involtini takes time and a little patience but well worth the effort.
As I don’t have Italian blood or background please forgive if this is not the right process but its how I did mine.
Step 1 : Make Involtini
Ingredients Makes 4 Involtini
4 Veal Schnitzel Steaks
8 Slices Prosciutto
1 tub Bocconcini (Aldi)
Small bunch Fresh Basil Leaves from vegepod
4tsp dried sage
1 tub deli Sundried tomatoes in flavoured olive oil (with garlic, oregano, pepper, salt)
Roll out 2 slices long cut prosciutto on chopping board and lay the veal on top.
Slice boccincinni into 3 pieces and layer down on top of the veal.
Top with slices of sundried tomato then basil leaves (see left picture top row)
Then roll up and secure with toothpicks (See bottom right row left photo)
Place in baking dish and cover will Clingfilm and set aside in fridge until ready to cook.
Step 2 Make Romesco Sauce
Ingredients: Makes 1 small mason Jar
1/2 tub sundried tomatoes with olive oil
1/2 red capsicum sliced or cubed
4 cherry tomatoes quartered
1 light pinch oregano
1 light tsp smoked paprika
1/4 tsp dried chili flakes
2Tb Olive Oil
3Tb Tomato Sauce (I ran out of tomatoes)
To blender add ingredients and blitz well until smooth.
Reheat in saucepan when ready to serve.
Store in sealed jar in fridge
Step 3: Make Parmesan Polenta
Make and Follow the directions on packet.
I used 1/2 qty to their serving as there were just 2 of us.
*Reheat on plate when ready to serve see middle left photo
Step 4 Cook beans
Cook beans 1/2 cup per person for 4 minutes in microwave dish.
See bottom row middle photo.
Step 5 Cook Involtini
Cook the Involtini in 1tsp butter and 1tsp olive oil in frypan until golden brown on all sides.
Gently lift with tongs and then place in oven proof dish and cook for 20 minutes in 180*c Fan Forced Oven.
Remove from pan . * Reheat all other ingredients on serving plate 2 minutes in microwave .
Then slice into 3rds, and stand up on plate as shown.
Rosti or fritter whatever you want to call them are quick meal and filling. Here is my version using gluten free flour and organic free range eggs
I wanted to do steak and chimichurri sauce i made. I didn’t really like the sauce but when i team it with the rest of the plate it was ok. This plate was 2 serves for me. I could only eat half and kept rest for another meal. (The chips fish cocktail and sea shanty with aioli for me is 1 meal in itself). Hubby ate the lot in one go. The Chimichurri sauce was a recipe from a free magazine I picked up at the supermarket.
My mum use to make a similar dish with ham or bacon called Oroaric. So its basically both the Oroaric recipe and added extras from the slaw.