Salad therapy – lambs lettuce with pear and Sharon fruit

We can’t believe that neither of us had tried Sharon fruit (persimmon) till earlier this year but having done so it is now a regular feature in our fruit bowl.  Tonight we had a simple salad combining thinly sliced Sharon fruit and pear (used a mandolin slicer) topped with lambs lettuce dressed in olive oil, balsamic white vinegar, salt and pepper and finished with shavings of flavoured Gloucester cheese (onions and chives).  Hope you enjoy as much as we did.

SONY DSC

Advertisements

Salad therapy – Kerala dry chicken with coconut & yogurt dressing

We had a relative visit us over the weekend and had prepared some of Anna’s mum’s dry roast chicken curry as a snack.  We had some left over and this has formed the inspiration for this salad.  The dressing is simple to make and probably could work well with any Indian grilled/baked chicken dish (ie. tandoori chicken or chicken tikka masala).   The recipe for the chicken  (Chicken Ularthiyathu) was posted in an earlier blog – link below.

SONY DSC SONY DSC SONY DSC

The Dressing

What do I need to make it?

  • 2 tbsp fresh grated coconut
  • 3 tbsp yogurt
  • 1 green chilli chopped
  • Handful of fresh coriander and mint
  • Salt to taste

How much will I make?

100-150 ml

How do I make it?

Place all the ingredients in a food processor and blend to a fine paste.   Place warmed left over chicken pieces over salad leaves of choice and drizzle the dressing over.   Enjoy.

Related Links:

Chicken Ularthiyathu –  http://wp.me/p3oBch-M

Spicy pancakes and prawn salad with coconut sambal

Having made some fresh coconut sambal for dinner last night we were trying to find ways to use the leftovers in our meals today.   We first used it this morning to spice up some pancakes and finished off the remaining sambal with a spicy prawn salad.  We have posted the recipe for the prawn salad in an earlier blog.   Once the prawns (marinated in blackened cajun seasoning) were cooked we added 2 heaped tablespoon of the sambal and served it on bed of rocket and ripe mango.  We’ve added the recipe for the pancakes below if you prefer savoury options for breakfast versus sweet.

SONY DSC  SONY DSC  SONY DSC

What do I need to make it?

  • 3/4 cup chestnut flour
  • 1/4 cup desiccated coconut
  • 1/2 tsp baking soda
  • 1/2 tsp paprika
  • 2 tbsp sambal
  • 1 egg
  • 1 cup milk
  • Salt to taste

How many will I make?

Around 6-8 pancakes depending on size

How do I make it?

Place all dry ingredients in a bowl and whisk in the egg and milk till the batter coats the back of your spoon.   Add in the sambal and give it a good mix.  Cook pancakes on both sides with a knob of butter and serve it with some Thai sweet chilli sauce (works really well).

Salad therapy – fennel and apple salad

We tried pulling together this salad for the first time having watched many a Masterchef judge and Jamie Oliver extolling its virtues.  We must agree that this combination of core ingredients works – the dressing can be personalized but the net result is a delicious light salad.

SONY DSC  SONY DSC  SONY DSC

What do I need to make it?

  • 1 fennel bulb shaved using a mandolin
  • 1 Granny Smith apple cored and cut into match sticks
  • Handful of walnuts

For the dressing

  • 4 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Juice of a lemon
  • 1/2 tsp Dijon mustard
  • 1 tsp English mustard
  • Salt and pepper to taste

How much will I make?

Serves 4 side salads

How do I make it?

Whisk all the dressing ingredients in a bowl till you get a nice emulsion.  Place shaved fennel, chopped apple and walnuts in a large bowl and pour the dressing over it.   Use your hands to gentle toss the salad and portion into bowls.  Enjoy.

Salad therapy – rocket, apple and cheese

Our local TESCO supermarket had some amazing regional cheeses on offer and the salad we had the other night featured a cheddar and garlic/mixed herb soft cheese whirl.

SONY DSC

What do I need to make it?

  • 1 bag of rocket leaves
  • 1/2 gala apple cored and sliced
  • 2 tbsp capers
  • 3 tbsp red pickled jalapenos
  • 10-12 cherry tomatoes cut in half
  • 1/4 large cucumber de-seeded and chopped
  • 100 gms of cheese whirl cubed
  • 3-4 tbsp olive oil
  • 1-2 tbsp apple balsamic vinegar
  • Salt and pepper to taste

How much will I make?

Serves 2 main portions or 4 side salads

How do I make it?

Place all ingredients in a large salad bowl.   Sprinkle the salt  and pepper before before drizzling the olive oil and apple cider balsamic vinegar.   Toss gently with your hands and portion into serving bowls.  Enjoy.

Salad therapy – Anna’s Surprise

My niece Nikhita was in town for a couple of days and I was keen to get her to like this salad as she is not too fond of fruits.  The first time I made this salad I threw in the remaining fruit in my fruit bowl and was surprised at how well it went with the dressing.   A few tweaks later I’ve rechristened it Anna’s Surprise to dedicate it to my better half (surprised her and others with the combination).   Having served this to Nikhi I think I have succeeded in getting her to eat fruit beyond bananas as she appreciated the salad.

SONY DSC  SONY DSC

What do I need to make it?

  • 1 big bag of mixed salad leaves
  • 1 red apple
  • 1 pear  (the firmer the better – gives a bit of a bite to the salad)
  • 1 firm ripe mango
  • 1 ripe avocado
  • 1/2 large cucumber de-seeded and cubed
  • 1 large mozzarella ball cubed
  • 5 artichoke hearts quartered (used the tinned variety)
  • 6-8 sun dried tomatoes in oil chopped
  • Handful of green and black olives
  • Handful of pomegranate seeds (optional)
  • 1-2 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • Salt and pepper to taste

How much will I make?

Serves 4

How do I make?

Chop all the fruit, veg and cheese into bite size pieces.   Wash and drain the salad leaves and place in a large bowl.   Add the fruit, vegetables, cheese and olives and season with a bit of salt and pepper.  Drizzle the olive oil and balsamic vinegar over the salad and toss gently.  Transfer into dishes and enjoy.

Salad therapy – figs & honey

I absolutely love figs both the fresh and dried variety and this is my humble tribute to the wonderful fruit.  There are some combinations that seem to be made for one another and figs and honey is one of them.

SONY DSC    SONY DSC

What do I need to make it?

  • 1 bag of salad leaves
  • 2 figs quartered
  • 10-12 cherry tomatoes
  • 1 baby cucumber
  • 100 gms feta cheese

For the vinaigrette

  • 4 tbsp olive oil
  • 2 tsp Greek honey
  • 1/2 tsp Dijon mustard
  • 1/2 tsp English mustard (adds a bit of heat to the vinaigrette)
  • Juice of half a lemon
  • Salt and pepper to taste

How much will I make?

Serves 2 as a main or 4 as a side salad

How do I make it?

For the vinaigrette – mix the mustard and honey first and then add the oil.  Whisk with lemon juice, salt & pepper till you get a nice creamy vinaigrette.  Place the remaining ingredients in a large salad bowl – dress with vinaigrette and toss gently.   Transfer into serving dishes and enjoy.