Sunbeam Poach & Boil EC1300, Instruction Booklet

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Tuna Nicoise Salad
100g baby salad leaves
200g baby green beans, blanched
2 ripe medium tomatoes cut into wedges
3 medium Desiree potatoes, boiled & cut
into thick chunks
2 tablespoons olive oil
2 tablespoons lemon juice
1 x 185g can Tuna Slices in Olive Oil
4 hardboiled eggs, quartered
½ cup pitted Kalamata olives
4 anchovies split lengthwise (optional)
Salt and pepper
1. Scatter salad leaves over a large serving
platter.
2. Combine beans, tomatoes and potatoes in
a mixing bowl. Whisk together olive oil and
lemon juice and pour half the dressing
over vegetables; toss until evenly coated.
3. Spoon onto serving platter and top with
tuna slices, eggs, olives and anchovies.
4. Drizzle over remaining dressing and
season with salt & pepper.
Caesar Salad
4 rashers bacon, chopped (optional)
2 eggs
1 small onion, chopped
¼ cup chopped fresh herbs, (parsley, basil,
chives)
1 tablespoon Dijon mustard
3 anchovies chopped (optional)
100mls olive oil
1 tablespoon lemon juice
Salt & pepper
1 large Cos lettuce, roughly chopped
75g croutons
50g shaved parmesan
1. Heat a frying pan over medium heat,
add bacon and cook 2-3 minutes or until
bacon is golden and crispy. Remove and
set aside.
2. Cook eggs according to directions to a
soft boiled stage; remove and plunge into
chilled water to arrest cooking.
3. Combine runny eggs, onion, herbs,
mustard and anchovies in a food processor
and process until mixed. With motor still
running, slowly drizzle in olive oil. Mixture
will thicken.
4. Stir in lemon juice and season to taste.
5. Mix together lettuce and half the croutons,
parmesan and dressing. Place onto a
serving platter.
6. Top with remaining croutons and parmesan
and drizzle over remaining dressing.
Recipes continued