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Oxo Good Grips Salad Spinner (Clear)
OXO was founded in 1990 on the philosophy of Universal Design, which is the concept of designing products that are easy to use for the largest possible spectrum of users At OXO, living by Universal Design principles gives us an opportunity to see things from a different perspective. The goal of making products more usable forces us to first identify problems and inefficiencies of existing products (including our own), not only in terms of comfort, but performance as well. This gives us the foundation to meet our commitment of making only products that offer tangible improvements. Each year, OXO introduces more than 50 products. Many of these products take more than two years to develop. In fact, a few of the products never make it to the market because they fail to meet the OXO criteria.
OXO Good Grips products are at the forefront of industrial and product design with each product having a minimum of 2-3 unique selling features and benefits for the consumer. The OXO Good Grips range is the most extensive of all the ranges offering the following: Baking ; Can, Jar and Bottle Openers; Cooking; Food Storage; Fruit and Vegetable Tools; Graters and Slicers; Measuring; Meat and Seafood Tools; Organisation; Strainers and Colanders; Thermometers and Timers; Tongs and Utensils
Little Salad & Herb Spinner : Spin your herb and salad leaves to perfection. Keep them clean and crisp.
BBQ Prawns with Thai salad : Serves: 4 | Preparation time: 12 minutes | Cooking time: 2-3 minutes (6 easy steps)
Ingredients : 2 carrots, peeled ; 50g baby salad leaves, washed ; 1/3 cup coriander leaves, washed ; 1/3 cup sweet basil leaves, washed ;
1/4 cup mint leaves, washed ; 1/2 red onion, thinly sliced ; 1/2 red capsicum, sliced ; 1 Lebanese cucumber, sliced ; 50g snow peas, trimmed ; 20 whole large green prawns, peeled and de-veined with tails intact ; 1 tablespoon vegetable oil
Dressing : 1 tablespoon fish sauce ; 1 tablespoon lime juice ; 1 tablespoon caster sugar ; 2 teaspoons sesame oil
Cooking method : 1. Julienne the carrots with the OXO Julienne Peeler. Halving and rotating the carrots whilst doing this makes the task easier.
2. Place washed salad leaves and herbs into an OXO Salad Spinner and spin to remove excess water.
3. Place the salad leaves, herbs, carrots, onion, capsicum and cucumber into a bowl and gently toss to combine. Blanch the snow peas by plunging into boiling water. Drain and add to the salad.
4. Combine the dressing ingredients in a covered container and shake well. Set aside.
5. Heat a barbecue or char-grill on high. Toss the prawns with oil and cook (in batches if necessary) for 2-3 minutes or until the flesh is opaque and golden.
6. Add prawns to the salad, pour dressing and serve.
| PIZZA PAN (320 x 25 mm ; BLUE STEEL)
| OIL / VINEGAR BOTTLE (GLASS ; 180 ml)
| RACO UTENSILS & ACCESSORIES - 16 cm GLASS LID