Red chicory with feta cheese

Red chicory is normally not on our shopping list, although it should be, as it makes an incredibly tasty salad option.   Interestingly we weren’t able to find too many recipes on the internet but we came across one by Angela Hartnett which we like and thought we would share it with you.

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What do I need?

  • 3 red chicory heads – stem cut
  • 1 orange peeled – each segment cut in three
  • 1 small apple sliced into sticks
  • 1 small red onion sliced
  • 6-8 green queen olives sliced
  • Handful walnuts toasted
  • 100 gm of feta cheese
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • Salt and pepper to taste

How much will I make?

2 large main portions or 4 sides

How do I make it?

For the dressing, whisk the olive oil and vinegar with some seasoning till it emulsifies.  Layer chicory leaves in a salad bowl and add the other ingredients before drizzling a generous portion of the dressing.  Enjoy.

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Salad therapy – roasted corn and coconut

A simple salad to pull together as an accompaniment  or a summer barbecue staple.

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What do I need to make it?

  • 2 ears of corn
  • 1 small onion chopped
  • 1 green chilli chopped
  • 1 small green pepper chopped
  • 3 tbsp grated coconut
  • Handful fresh coriander chopped
  • Juice of half a lime
  • Salt to taste

How much will I make?

Serves 4 as a side dish

How do I make it?

Roast the corn cobs over an open flame and then shuck them once cooled.     Place all the ingredients in a bowl and mix together.

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.

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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.

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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.

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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.

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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.

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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.