Home
Recipes
Side Servings

Chilli recipes

Cucumber, tamarind, coriander and chilli salsa

Fish recipes

Steamed sole and green vegetables with Thai-style coconut sauce

15 minutes

Avocado recipes

Grilled onion, avocado and parmesan salad

10 minutes

Fried green tomato and halloumi tapas

10 minutes

Citrus recipes

Stir-fried green-vegetable salad with citrus dressing

5 minutes

Fresh date and coconut chutney

Crunchy salad with sweet mint and chilli dressing

Baked goat’s milk feta rounds with thyme and walnuts

5 minutes

Asian recipes

Gado-gado

By TASTE

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

200 g French beans
4 carrots, sliced
100 g mangetout
200 g peas
150 g baby corn
½ white cabbage, finely chopped
4 hard-boiled eggs, quartered
4 x 120 g packets mung-bean sprouts
200 g roasted peanuts, for sprinkling

For the satay sauce

2 cloves garlic, chopped
1 chilli, chopped
½ t shrimp paste
1 T oil
1 x 400 ml can coconut cream
½ cup crunchy peanut butter
5 T ketjap manis or thick sweet soy sauce
1 t sambal oelek or chilli paste
50 g roasted peanuts

Method

To make the satay sauce: Fry the garlic, chilli, and shrimp paste in oil. Add the coconut cream, peanut butter, ketjap manis or soy sauce, sambal oelek or chilli paste and roasted peanuts.

Heat through, but do not boil.

To serve:Blanch the beans, carrot, mangetout, peas and corn. Layer the vegetables in a serving dish, starting with the cabbage.

Top with the egg and mung-bean sprouts then drizzle over a little of the satay sauce. Sprinkle over the peanuts. Serve the remaining sauce separately.

TASTE's take
Gado-gado is an Indonesian dish of salad ingredients combined with a dressing or sauce. Gado-gado means 'mix mix', as it simply contains a whole bunch of ingredients mixed together. Sometimes it is served on a bed of yellow rice.

Discover more salad recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Cucumber, tamarind, coriander and chilli salsa

Steamed sole and green vegetables with Thai-style coconut sauce

Grilled onion, avocado and parmesan salad

Crispy onion rings

Fried green tomato and halloumi tapas

Stir-fried green-vegetable salad with citrus dressing

Cucumber snack

Fresh date and coconut chutney

Braised punjabi cabbage

Crunchy salad with sweet mint and chilli dressing

Baked goat’s milk feta rounds with thyme and walnuts

Gado-gado

Gado-gado

Ingredients

Method