Hi people! my salad for today is an easy improvised (makes me feel good) piece of work. I love the colors & the crunch of it. Yeah and not onlyJamie Oliver can come up with new ideas. I can too! By the way, we are BIG fans of this guy & each time he’s on TV..you know it! (We are sticking our eyes to the screen). For me a top chef is someone who cooks homy meals from SCRATCH (because that’s real cooking, and always makes you proud). Someone who doesn’t always need measuring cups, to know how much flour he needs in his bowl. And that’s Jamie Oliver!. It really amazes me, how he would turn any complex meal into anyone-can-cook-it type of meal. And if ever Jamie Oliver is in town, I think I’ll be the first to go to his class or show. Now seriously, the twist I added to my salad was after watching one of his episodes on theFoodnetwork. He first fried the garlic in hot oil to let the garlic release its flavor, then started adding the rest of the ingredients. This is what I did with my salad, and of course it turned out a success! The hubby said it had an asian feel to it. And had I fried the garlic just a little bit more, it would have tasted Chinese. By the way, my boy has a good palate, & if only he puts his food critic capabilities into good use. I think his remarks would help people cook better!
1 fresh green pepper cut into cubes or strips..
1 fresh red pepper cut into cubes or strips
3 or 4 baby onions peeled (optional)
2 cloves of garlic (peeled only)
1 spring onion (chopped)
salt/pepper to taste
1 Tbsp of canola oil
1 tsp of parsley
1 tsp of cilantro
On high heat the oil in a wok or a pan. Throw in the garlic, (if you use baby onion throw them is as well) & fry them for about one minute, and don’t let them burn. Throw in the red, green pepper & the spring onion. Season them with salt & pepper. Sautee them for about three to 4 minutes. Remove from the wok, parsley & cilantro. Give it a shake & serve.