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Month: October 2014

Book Club October Update: Slow – Valli Little

I didn’t want my Tasty Reads books to be something I only used for the book club meeting.  So I set myself the challenge of cooking the recipes I liked the sound of even after we had had our meeting and discussion.  This is where I will keep a tally of what I have cooked to date and what is left and what I thought about what I made. 

August Selection – Slow: Valli Little

Slow - Valli Little
Slow – Valli Little

RRP – $19.99

Recipes in book: 60

Recipes marked to cook: 34

Cooked to date 12

Reason/s for Choosing

We only arrived back from holiday ten days before the Book Club meeting.  I am a fan of Valli Little and Declicious Magazine and knew, without even looking through the book that there would be lots of things I could and would make.

Recipes Chosen

  • p6 Braised Beef Cheeks With Salsa Verde
  • p10 Steak with Wild Mushroom Sauce

p16 Chinese Braised Beef (made)

This wasn’t great, I will probably not make it again. 

Slow: Chinese Braised Beef
Slow: Chinese Braised Beef

p20 Oven Baked Lamb Curry (Made)

I liked this.  It was very tasty and easy. He didn’t like the rice being cooked into the dish.

Slow: Oven Baked Lamb Curry

  •  p22 Lamb & Apricot Tagine
  • p24 Massaman Curry Lamb Shanks
  • p28 Lamb En Croute

p30 Radicchio and Gorgonzola Risotto (made)

This was Deeeee-licious.  Tasted much better than the photo looks!  I have always been a bit scared of radicchio – i thought it would be too bitter for my taste.  I loved it!

Radicchio & Gogonzola Risotto from Slow
Radicchio & Gogonzola Risotto from Slow

 p32 Deconstructed Lasagne (made)

This was average.  I wouldn’t make it again. Not sure what happened to the photo. Maybe I didn’t take one.

  • p36 Macaroni Cheese with Truffle Oil
  • p44 Meatballs with Heavenly Mash (who can resist anything called Heavenly Mash?)
  • p60 Roast Chicken with Pan Roasted Romesco
  • p62 Roast Quail with Split Pea Dhal
  • p64 Oven Baked Thai Chicken Curry
  • p66 Moroccan Chicken with Olives
  • p70 Massaman Roast Chicken

p72 Chicken with Butter Bean Puree and Crispy Chorizo (made)

This was really good.  I am now in love with white bean puree!

Chicken with Butter Bean Puree and Crispy Chorizo
Chicken with Butter Bean Puree and Crispy Chorizo
  •  p 74 Fish Pie

p80 Salmon Poached in Olive Oil and Vanilla (made)

 Certainly the weirdest dish in the book.  I was strangely ambivalent about it.  He LOVED it…apparently the best salmon he’s eaten in ages!  There’s  possibly an element of “Don’t ask, don’t tell” about both of our responses.

Slow: Vanilla Poached Salmon

p82 Mussels in Cider (made) – Loved them!

Slow: Mussels with Cider

  • p84 Fish Tagine

p86 Thai Style Tomato Soup (made)  – Super!

 Thai Style Tomato Soup

 p90 Spiced Carrot and Lentil Soup (made)

The Carrot Soup for People who hate carrot soup.  This is going on high rotation!

Spiced Carrot and Lentil Soup
Spiced Carrot and Lentil Soup
  •  p92 Cauliflower Cheese Soup

p100 Eggplant & Chickpea Curry (made)

No photo.  Probably because I didn’t like it. 

  •  p102 Baked Mushrooms with Pine Nuts & Feta
  • p104 Pumpkin, Goat’s Cheese and Onion Marmalade Jalousie
  • p106 Twice Baked Souffles
  • p110 Mushroom & Potato Tarts
  • p116 Bagna Cauda with Baby Vegetables
  • p118 Instant Fondue with Roast Vegetables

p120 Autumn Rosti with Hot Smoked Salmon (made). 

Yummy! See Post here.

Autumn Rostip122 Warm Barley and Mushroom Salad with Taleggio (made). 

Soooo disappointed with this.  It was quite expensive to make and despite lovely tasty ingredients such as taleggio was fairly tasteless. 

Warm Barley & Mushroom Salad with Taleggio
Warm Barley & Mushroom Salad with Taleggio
  •  p124 Deep Fried Brie with Sweet Chilli Sauce

 Twelve down, 22 to go.

As you can probably tell I am enjoying this book.  I also really like that in most instances the food resembles the picture in the book!

So tell me…what is left on the list that you like the sound of? 

Have a great week!

Signature 1 Vintage Valentine Quick as Wink2

Cha Ca La Vong

Let’s step back in time to a few years ago and a completely imaginary pub quiz.  Let’s suppose I am poised on the brink of winning the meat tray.  Believe it or not, a meat tray is a valid prize in Australian pubs.  I won one once. It was awesome. 

Cha Ca
Cha Ca

it was a whole tray of steaks and chops and sausages and, if I recall correctly, some very nice bacon.  You may scoff, but it’s actually a pretty good prize.   As long as you’re not a vegetarian. 

And here comes the question.

And for the tray of meat “What is a Cha Ca La Vong?”

“Oh……:A Latin American Dance?”

“No, wait a moment…isn’t it the name of the slutty girl from Grease?  The one stole the dance competition from Sandy?”


No, Cha Ca La Vong is not the name of the best dancer from St Bernadette’s (with the worst reputation) or the type of dancing she may engage in. 

It is a super delicious Vietnamese dish of fried fish with turmeric, dill and tomatoes.

I first came across this dish last year when I did the awesome Hanoi Street Food Tour with Mark Lowerson from Stickyrice.  You can read about that here.

Cha Ca
Cha Ca

 When I had Cha Ca with Mark it was a soupy style.  And it was super, very fragrant and possibly my favourite dish (apart from the a-may-zing coffee with yogurt) of the whole tour. 

This year however, I discovered a new way to have Cha Ca.  We read about a restaurant called The Gourmet Corner.  And being cautious, we dropped in one afternoon for a cocktail.  I like to call it scoping out a restaurant before commiting myself.  You can call it afternoon boozing if you wish.

Well, one meal later this became our favourite place to eat in Hanoi. I think we pretty much ate there every night after that.   Fabulous food, great cocktails, and 360 degree views of the city. And all as cheap as chips!!!!

Cha Ca La Vong - Gourmet Corner Hanoi
Cha Ca La Vong – Gourmet Corner Hanoi

Their Cha Ca?  O. M. G.  One of the best things I have ever eaten. In. My Life. 

First up, the combination of fish and dill and onion took me right back to my first ever time in Hanoi, my first ever full day in Hanoi and the tour with Mark.  Kind of like Proust’s madeleines.  But fishy.  And second -So, so  tasty.  Perfectly cooked fish, perfectly spiced, the most amazing flavour of the dill and the tomato and the turmeric….I ate this EVERY night for pretty much a week.  And I had such a craving for it the other night, I decided to make my own!

 Two disclaimers.  One.  My version, whilst being pretty damn good, is not a patch on either version I had in Hanoi.  There really is something about eating in situ that can make any meal super special. But, that being said…it doesn’t totally suck either.  It’s actually pretty tasty.  And so fun to eat! Particularly if you have a group of people.  Set it all out and people can wrap and roll what they want.  It would be best served outside on a tiny chair and table as at a Bia Hoi Bar and washed down with some icy cold beer but failing that, your own home or garden would also be fine. But do have that ice cold beer!

Cha Ca
Cha Ca

 Which leads me to my second disclaimer.  It’s an absolute bastard to cook.  Not difficult but there are a lot of moving parts.  Don’t even try to do what I did and make it all in the same day. Do the pickles at least one day ahead.  I would also try to do the tomato and dill mixture the day before too and just heat it up when you need it. 

Cha Ca Quick Pickled Vegetables

I couldn’t find the right sort of rice paper rolls and the ones I had turned into a hot mess so I  I wrapped my Cha Ca in lettuce leaves.  They added a nice crunch.  You could also use tortillas to make it into a kind of Vietnamese Fish Taco.  

Alternatively, ditch these all together and make a noodle bowl – I had one of these with the leftovers the following day and it was super. 

Cha Ca Noodle Bowl
Cha Ca Noodle Bowl

I’ve added a few photo’s from Hanoi.  I’m really starting to love that city!  And I think even possibly more that Saigon is a great food city.  Food is everywhere and in such fresh abundance.  I hope you get a feel of the city from these…looking at them and eating the Cha Ca really took me back to our holiday.  And got me thinking about the next….

Hanoi Street Sellers
Hanoi Street Sellers


Hanoi Street Food
Hanoi Street Food – Suckling Pig and Duck
Hanoi Coffee Shop
Hanoi Coffee Shop


Hanoi  - Freshly Made Tofu
Hanoi – Freshly Made Tofu


Hanoi - Street Market
Hanoi – Street Market…and a fabulous rose dress


Hanoi - Banana Shop
Hanoi – Banana Shop


Hanoi Chickens dressed with roses
Hanoi Chickens dressed with roses for a festival day


Hanoi Cooking School
Hanoi Cooking School – So Proud!


Tanned and Happy At The Gourmet Corner
Tanned and Happy At The Gourmet Corner
Hanoi - Street Scene
Hanoi – Street Scene from a Bia Hoi bar.

 To make your week fabulous why not cook something from a place you love?  And don’t forget to tell me all about it!

Signature 1 Vintage Valentine Quick as Wink2

Cha Ca La Vong

Cha Ca La Vong


    For the Fish
  • 500 firm white skinned fish (I used kingfish)
  • 1 1/2 tsp sea salt
  • 3 tbsp fish sauce
  • 1 tbsp ginger, grated
  • 1 garlic clove, finely chopped
  • 1 tbsp sugar
  • 1 tbsp ground turmeric
  • 1 tbsp black pepper, freshly ground
  • 1/2 tbsp chilli powder (optional)
  • 1/2 cup rice flour
  • Peanut oil for frying
  • For the Pickled Vegetables (optional)
  • 2 carrots, finely julienned
  • 1 daikon radish, finely julienned
  • 1 onion, thinly sliced
  • 1 2cm piece of ginger, thinly sliced
  • 1 birds eye chilli, quartered (optional)
  • 1/2 cup vinegar - rice vinegar would be traditional, I used white wine vinegar
  • 1/4 cup sugar
  • 1 tsp salt
  • For the Dill Mixture
  • 1 bunch of dill, roughly chopped
  • 8 Spring onions, finely sliced
  • 18 cherry tomatoes, halved
  • 1 chopped red chilli
  • 1 clove of garlic, crushed
  • Juice of 1 lime
  • 1 tbsp olive oil for sauteing
  • 125g vermicelli
  • Iceberg Lettuce Leaves / Tortillas / Rice Paper (optional)
  • Accompaniments - All Optional
  • Pickled Vegetables (as per above)
  • Chopped roasted peanuts
  • Crispy Fried Shallots
  • Herbs - I used coriander, mint and vietnamese mint, roughly chopped
  • Lime Cheeks
  • Soy sauce
  • Nuoc Cham,
  • Pickled chillies


    For the fish
  • Cut the fish into 2 cm chunks. Sprinkle the pieces with salt and let them sit at room temperature for 15 minutes.
  • Mix together the fish sauce, ginger, garlic sugar and pepper in a small bowl.
  • Add the fish to the bowl and ensure that all the pieces are coated. Place them on a plate, cover and refrigerate for at least 20 minutes.
  • Heat your oven to low.
  • If using the chilli powder add this and half the turmeric and half the rice flour to a small bowl and the remaining turmeric and rice flour into another bowl. If not using the chilli powder, add all of the turmeric and rice flour into one bowl.
  • Coat each piece of fish in the flavoured flour.
  • Heat the peanut oil in a frying pan or wok until very hot. Add the fish in batches, and using tongs turn and move the fish until it is evenly cooked and golden brown. (The chilli fish will be a darker colour than the turmeric coated one).
  • Once cooked through (approximately 4-6 minutes) use the tongs to transfer the fish to an oven safe wire rack lined with paper towels and place in the heated oven to keep warm.
  • For the Pickled Vegetables
  • Mix together the vinegar, sugar and salt in small pan. Heat until the sugar dissolves.
  • Pour this mixture over the carrot, daikon, onion, ginger and chilli.
  • Cover and refrigerate for at least 20 minutes before serving.
  • For the Dill Mixture
  • Heat the oil in a pan over medium heat. Add the onions and allow to soften. Add the garlic and chilli and cook until they have also softened. Add the dill and the cherry tomatoes. Saute until the dill wilts and the tomatoes have softened slightly. Squeeze some lime over the top.
  • For the Vermicelli
  • Boil a kettle of water.
  • Place the vermicelli in a heat proof bowl.
  • Pour the just boiled water over the top and let sit as per the directions on the packet.
  • Drain.
  • To Serve
  • If using tortillas or rice paper prepare them accordingly to the packet directions.
  • If using lettuce leaves, pull them off the head of lettuce and stack them on the platter.
  • Add your fish, vermicelli, dill mixture and the pickled vegtables, arranging them around your platter so they look pretty. Add the mixed herbs, peanuts and fried shallots. Depending on the size of your platter you may have use separate bowls for some ingredients. Ensure that you have serving implements for each part of the meal.
  • Using the lettuce leaf / tortilla / rice paper as a plate, guests can add the fish, vermicelli, dill mixture and any of the accompaniments they desire, then roll up their meal.
  • Alternatively, the vermicelli, fish and dill mixture can be placed in a bowl and guests can serve their own accompaniments.
  • Best served with an ice cold beer!
  • Enjoy.

The Flower Power Cocktail

No, I’m not getting out my love beads and turning all peace, love and mung beans on you but I have been inspired by all things floral this week and I made you an amazing cocktail which is a veritable flowerbomb of flavour! (And not even the slightest hint of Parfait Amour).

Flower Power CocktailSpring has sprung in Melbourne which means it’s constantly windy,  all the better to spread pollen all over the place, so I’m sneezing constantly.  We’re also having bizarre weather changes….Seriously WTF Melbourne?  From 27 to 13 in one day?  We’re living in crazy times!


 On a happier note, the sun has been shining more frequently, we’ve had a couple of gorgeous warm days, I did twilight yoga in the park the other night and the garden is growing like crazy.  Back at Easter we planted the front garden – I was going for a Mediteranean look so we have an olive tree, rosemary, thyme and lots of lovely lavender.  We have a couple of dark pink ones:

Pink Lavender
Pink Lavender

 As well as the more traditional purple ones:

Purple Lavender
Purple Lavender

Then my mum brought over these gorgeous roses from her garden:


 So in between the sneezes, it really has been all about the flowers. And they have inspired a fabulous cocktail, called the Flower Power.  It’s really a trashed up Lavender Lemonade, and you know what?  I can get pretty damn trashy!!!!  I was almost tempted to call this one the snowball, because once it got started it took on a life of it’s own. 

So here is the entire evolution of the Flower Power Cocktail.

The Spark – Flower Power Coctail v1

 The lavender in the garden got me thinking about a recipe I read ages ago on Thug Kitchen (which is an awesome blog) for Lavender Lemonade.  Which you can find here:

Lavender Lemonade

And it’s a great recipe.

You could just make this and live happily ever after.  It’s nice, it’s refreshing and they are very, very funny people. But you know, with all due respect to Thug Kitchen…it’s not nearly trashy enough for this girl!

Lavender Lemonade Ingredients
Lavender Lemonade Ingredients


Enter the Flower Power Cocktail v2.

Flower Power Cocktail v2 – A Kiss From A Rose

I had some gorgeous dried rosebuds bought to make my Persian recipes for book club (coming soon) and thought that they would be a nice addition. 

They were.

The mixture will start to turn colour after about 15-20 minutes.  For the best flavour, let the petals steep for at least an hour, I left mine overnight. An added bonus is that during the steeping your kitchen will smell like a garden

The Lavender and Rose Lemonade was really good.  And a gorgeous pink!  Very girly and perfect for sipping on a sunny afternoon. 

Kissed By A Rose - Lavender and Rose Lemonade
Kissed By A Rose – Lavender and Rose Lemonade


But you know what?  Sometimes this  girl needs a little bit o’ booze mixed in with her flowers and citrus…so enter version 3…

Flower Power Cocktail v3 – The Crackling Rosie

So if you take your Lavender and Rose Lemonade and add a little hit of a florally gin like Hendricks you have a very pleasant cocktail.  Still very girly and whilst you could sip it all afternoon it does have a little ginny kick to it. 

Flower Power v3 - The Crackling Rosie
Flower Power v3 – The Crackling Rosie

But you want more.  I know you do.

So, without further ado…..

The Flower Power Cocktail

So far, we have been topping our lemonade or our cocktails up with a little sparkling water.

For the true Flower Power Cocktail, use the lemonade mix straight. 

Add your half nip, or hell, a whole nip of Hendricks.  Top with St Germain Elderflower Liqueur.

Oh baby, oh yeah! 

A couple of these and you’ll feel like you’re in San Francisco with flowers in your hair!

The Flower Power Cocktail
The Flower Power Cocktail

 Gilding The Lily – The Flower Power Cocktail Bling

 If you really want to trash up your Flower Power Cocktail you can add some flower petal ice cubes and make some lavender sugar to rim your cocktail glass. If you make the ice cubes use big trays to make them.  My ice cubes were kind of small and it was a hot day so I ended up with a couple of mouthfuls of petals.  Which is not great tastewise and even worse if you’re trying to look all classy and have to keep spitting out lavender buds!

Flower Power Bling
Flower Power Bling

Have a great week.  And live wild, flower child!


Signature 1 Vintage Valentine Quick as Wink2

The Flower Power Cocktail

The Flower Power Cocktail


  • Juice of 2 lemons
  • Zest of 1 lemon
  • 2 cups of just boiled water
  • 1 tbsp lavender buds
  • 1 tbsp rose petals
  • 1/2 cup sugar - or more more to taste
  • Soda or sparkling water
  • 4x 20mls Hendricks (or other florally gin) (only for the Crackling Rosie or the The Flower Power)
  • 4x 10 mls St Germain Elderflower Liqueur (only for The Flower Power)
  • Floral Icecubes
  • 1 tbsp flower petals or small edible flowers
  • Boiled Water
  • Lavender Sugar
  • 1 tbsp Lavender buds
  • 1/2 cup sugar
  • Orange Blossom Water / Rose Water / Lemon Juice


  • Place the lavender buds, rose petals, lemon and sugar in a heat proof jug.
  • Bang them about a bit with the end of a wooden spoon to release the oils.
  • Pour in the just boiled water
  • Stir until the sugar dissolves.
  • Leave 1 hour to overnight to steep in fridge.
  • When ready to serve, add the juice of 2 lemons to the jug.
  • Taste for sweetness, you may want to add more sugar or lemon to adjust to your taste.
  • Strain.
  • Fill your glasses about a third of the way with the lavender and rose lemonade.
  • For the Lemonade
  • Top with soda water.
  • For the Crackling Rosie
  • Add a shot of gin into the glass before the soda water.
  • Stir.
  • For the Flower Power
  • Rim the glass with lavender sugar
  • Add floral icecubes
  • Pour in the gin
  • Pour in the lemonade
  • Top with St Germain
  • Floral Icecubes
  • The petals or flowers will float so for best results you need to use a layering process.
  • Place the petals or flower into ice cube trays.
  • Fill with water to half way.
  • Freeze.
  • Once frozen top with more water to fill so the petals or flowers are totally covered.
  • Lavender Sugar
  • Place the lavender buds in a mortar and pestle.
  • Add the sugar and grind together until the flowers break up and the sugar becomes very fine. Taste. If not strong enough keep going or add more flowers.
  • There will be a lot of the sugar left over. Use in baking or make more cocktails!
  • To rim the glass, soak a cotton ball in orange flower water, rose water, lemon juice or even the lemonade.
  • Run the cotton ball along the rim of the glass to moisten.
  • Roll the rim of the glass in the sugar mixture.

Rebel With A Cause – Smoked Trout Empanadas

Have you ever read a recipe where the ingredients seem right….but the execution just seems horribly wrong? 

Smoked Trout Empandas8
Smoked Trout Empandas8

The other day I was looking for something in…you know THAT room?  Otherwise known as the room where we dumped all the crap we didn’t have a specific home for when we first moved in.  Nearly a year later?  It’s all still there.  Thank the Lord for whoever invented doors.  It makes it so much easier to metaphorically close the door and walk away from the room when you can literally close the door and walk away from the room.

I didn’t find what I was looking for in the room, because most things that go in there don’t come out.  What I did find was a manilla folder full of old recipe clippings which included one for something called for Trout and Mascarpone Triangles. 

Before we get to the point does anyone else have problems spelling mascarpone?  For some reason in my mind it’s marscapone. I also can’t say the word “Preliminary” – that one just ends up a hot mess of r’s and l’s where they shouldn’t be. 

But anyway, immediately in my head, (yeah the same one that can’t spell ma-scar-pone or pronounce pre-lim-in-ary) I had a vision of what these would be.  They would look like exactly like these:

 Smoked Trout EmpanadasHmm…except….maybe a little more triangular. 

So, I was bitterly disappointed when I actually read the recipe and found it was nothing like that. 

Trout & Mascarpone TrianglesIn fact, that whole recipe annoyed the hell out of me.  In most cooking circles when you call something an X & Y triangle it’s pretty much a given that the X and Y are IN the triangle. Take these delicious looking cheese and spinach triangles from    Spinach and Cheese both EXACTLY where they should be i.e. inside the pastry triangle. 


That is what I wanted from my trout and mascarpone triangles! Golden puff pastry filled with chunks of gorgeous pink smoked trout, creamy mascarpone, fresh herbs, a touch of chilli….that was what my mind told me a Trout and Mascarpone Triangle could, and should, be. 

At best the original recipe is for trout and mascarpone ON triangles.  And who the hell wants that?  No one that’s who.  I’m calling shenanigans on that recipe. 

In some circles they say, if you can’t beat ’em, join ’em.  In my circle I say if you think their recipe is a crock, make it like you think it should have been.  And while we’re in the spirit of rebellion –  the fancy pants Italian cheese I can’t be bothered writing the name of (because I would only have to re-write it to spell it correctly) can go fuck itself too. I’m using good old Philadelphia Cream Cheese.  Which I forgot to take a photo of.  The rest of the stuff is here:

Smoked Trout Empanadas3
Smoked Trout Empanadas3

I used a smoked trout, you could sub in smoked salmon if you prefer or cook a fillet of fish as per the original recipe.  Or even used canned salmon or tuna to make these.  Up to you.  And I had an empanada maker thing but you could make triangles as per the original recipe.  Or embrace the spririt of doing it your way and make them any shape you want!

If you are going to use an empanada maker, here’s how you do it from an expert,Connie Veneracion.  Shame I didn’t read this until after I had made mine and hence some of mine were a little…shall we call them rustic?     😉

How To Use An Empanada Maker


Smoked Trout Empanadas7
Smoked Trout Empanadas7

And here is the revised, and in my not so humble opinion, vastly improved recipe!


Smoked Trout Empanadas

Smoked Trout Empanadas


  • 400 smoked trout or cooked fish of choice
  • 1 tbsp lemon juice
  • 1 red onion, finely chopped
  • 100g cream cheese, chopped into a small cubes
  • 1 canned chipotle chilli and approx 1 tbsp of the adobo sauce it came in
  • 1 tbsp dill
  • 1 tbsp parsley
  • 2 sheets ready rolled puff pastry
  • 1 egg, beaten
  • poppy seeds and chilli flakes to garnish (optional)


  • If using a smoked trout, remove the skin and flake the flesh from the bones. Place this in a bowl with the cream cheese, red onion, lemon juice, chilli, dill and parsley. Mix lightly to combine.
  • Preheat your oven to 200C and line a baking tray with baking paper.
  • Cut four circles out of each of your pastry sheets, using your empanada maker or tracing around a small plate or cup.
  • Place 1 tbsp of the trout mixture in the middle of each circle then fold the pastry over to seal in the filling.
  • Crimp the edges to seal.
  • Place on the baking tray and brush with the beaten egg.
  • Sprinkle with the poppy seeds and chilli flakes if using.
  • Cook for 15 minutes or until puffed up and golden.

Lesson of the week – if you don’t like it, change it.

Have a fabulous week and fight the power!

Signature 1 Vintage Valentine Quick as Wink2

Hayman Island Chicken Salad

Hayman Island Chicken Salad


  • 4 cups cooked chicken
  • 1 cup celery, chopped
  • 1 tbsp spring onion, chopped
  • 1 tbsp capers
  • 1 avocado, flesh cut into cubes
  • 2 oranges, segmented (the original recipe called for tinned mandarin segments)
  • 1 can pineapple pieces
  • 2 tbsp slivered almonds, toasted
  • 3/4 cup mayonnaise
  • 2 tsp lemon zest
  • dash of tabasco sauce (optional)
  • 1 tbsp lemon juice
  • salt & pepper


  • Combine the chicken, celery, spring onions, capers and lemon juice.
  • Chill for 1 hour.
  • Mix lemon zest, tabasco if using, and mayonnaise. Chill.
  • At serving time, add the pineapple, avocado and oranges to the chicken mix.
  • Gently add the mayonnaise and carefully mix through.
  • Season to taste
  • Top with almonds and serve.


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