Chicken Salad with Raspberry Dressing

This was a yummy salad. It used up some of the loganberries that I picked from my garden in the summer. I added the veggies to the salad as I needed to eat them and I love to throw green veg in anywhere I can!

Chicken Salad with Raspberry Dressing (adapted from Waitrose Kitchen Magazine)
(Serves 4)

2 tbsp oil
150g bread, torn into chunks
6 chicken thigh fillets
salad leaves
veg (beans, broccoli, peas), cooked and cooled
1 shallot, sliced
1 tbsp red wine vinegar
150g raspberries

Heat 1 tbsp oil in a frying pan and add the bread, fry for 2-3 mins until golden.

Rub the chicken with 1/2 tbsp oil, season and fry for 4-6 mins on each side until cooked through. Cover with foil and set aside to rest.

Meanwhile, arrange the salad leaves and the veg on a platter, top with the croutons.

Add the last 1 tbs oil to the pan and fry the shallot for 2 mins, until softened. Add the vinegar and the raspberries, then warm over a low heat until the berries start to burst. Season, then slice the chicken and add it back in to the pan. Spoon over the salad and serve.

Frenchie Salad

I made this salad a long time ago but I completely forgot where I got the recipe from! I made something else from the Save With Jamie book and came across it again. It was a lovely fresh tasting salad and I used the first French beans from my garden to make it.

Frenchie Salad (from Save with Jamie - Jamie Oliver)
(Serves 4)

250g puy lentils
extra virgin olive oil
cider or white wine vinegar
2 spring onions, finely sliced
1 clove garlic, crushed
2 1/2 tsp Dijon mustard
1 tsp runny honey
2 large eggs
200g French beans, timeed
200g leftover cooked chicken, shredded
4 sprigs tarragon
1 large round lettuce, shredded

Cook the lentil according to packet instructions, then drain, reserving a little cooking water. Return both to the pan and mix in a lug each of oil and vinegar. Season and leave with the lid on to keep warm.

Put the spring onion, garlic, mustard, honey, 1 tbsp vinegar, 3 tbsp oil and a pinch of alt and pepper. Mix well to make a dressing and set aside.

Boil the eggs in a pan of boiling water for 6 mins, then scoop out with a slotted spoon and run them under cold water to cool.  Add the beans to the water to blanch for 4 mins or until just cooked. Drain the beans, and while they're still hot, toss with a little dressing, the chicken and tarragon leaves.

Put the lettuce into a large bowl and tip the warm dressed lentils on top. Sprinkle over the dressed beans and chicken, drizzle over the remaining dressing and toss together. Divide between 4 plates. Peel and quarter the eggs and pop them on top of the salad. Serve.

Warm Mackerel with Potatoes and Wild Garlic

This was a delicious dish, really easy to make but very flavourful and served with a green salad it makes a lovely light meal.

Warm Mackerel with Potatoes and Wild Garlic (from Ottolenghi)
(Serves 4)

4 potatoes, unpeeled
4 mackerel fillets, halved
salt and pepper
1 tsp sweet paprika
4 tbsp light olive oil, plus extra for drizzling
50g mixed salad leaves
1 tbsp lemon juice
1 lemon, cut into wedges

For the sauce:
250g Greek yoghurt
5g tarragon, chopped finely
2 wild garlic leaves, chopped finely
4 spring onions, thinly sliced
45ml extra virgin olive oil
1 tsp salt
¼ tsp cayenne or chilli flakes

Mix the sauce ingredients together in a bowl. Set aside.

Toss the mixed leaves in a bowl with the remaining 2 tbsp of olive oil, plus the lemon juice, salt and pepper.

Cook the potatoes in salted water until very tender, about 45 mins. Drain and put to one side.

Sprinkle the mackerel with a pinch of salt and pepper and the paprika. Heat 2 tbsp of the olive oil in a pan and fry the mackerel for 1-2 mins on each side, until just cooked.

To assemble: Cut the warm potatoes into 1.5 cm slices. Arrange a layer of them on one side of a serving plate and spoon a little sauce on top. Continue with a couple more layers of potato and sauce and finish with the fish. Drizzle with some olive oil and sprinkle on some sea salt. Pile the leaves on the other side of the plate and serve with wedges of lemon.

Foodies Read: Lunch in Paris by Elizabeth Bard - Goat's Cheese Salad with Fresh Figs

This is my May Foodies Read. It's a memoir of an American meeting a French guy and moving to Paris. The trials and tribulations of ex-pat living.

The book itself it not actually all that interesting, there are definitely more interesting memoirs of moving to France out there and she does complain about a lot of things, which gets a bit irritating but the most interesting thing about this book are the recipes. I have bookmarked so many to make. I decided on making the Goat's Cheese and Fresh Fig Salad from the book as the weather has turned a bit sunny and I had all the ingredients in the house.

The salad was delicious and really evoked a French summer. The sweet juiciness of the figs is complimented by the flavour of the goat's cheese. It was such a lovely dish to sit outside and eat in the sunshine.

Goat's Cheese Salad with Fresh Figs (from Lunch in Paris by Elizabeth Bard)
(Serves 2)

1 small head lettuce
4 figs, cut into quarters
2 tbsp extra-virgin olive oil
2 tsp balsamic vinegar
1/4 tsp sea salt
1 tsp Dijon mustard
250-300g soft goat's cheese
2 large thin slices sourdough bread

Preheat the grill.

Spread the goat's cheese on top of the bread and put under the grill until the cheese is softened and beginning to colour.

Meanwhile, whisk together the oil, vinegar, salt and mustard. Toss with the lettuce and the figs.

Divide the salad between two plates, top with the goat's cheese toasts and devour.

Salmon with Lentil and Couscous Salad

I had a great deal on fish from The Saucy Fish Company last week and one of the things I bought was roasted lemon and herb salmon. I used one of the fillets to make this delicious salad to take for lunch on Monday. Simple to make and lovely and flavourful.

Salmon with Lentil and Couscous Salad
(Serves 1)

30g puy lentils
30g giant couscous
1 heaped tsp pesto
handful cherry tomatoes, halved
1 spring onion, sliced
salad leaves
1 salmon fillet, cooked

Bring a pan of water to the boil and cook the lentils according to packet instructions, add the couscous the right amount of time before the end of the lentil cooking time (check the packet). Drain and run under the cold tap, drain again well. Stir through the pesto.

Put the salad leaves in the bottom of a dish and top with the lentil mixture. Top with the cherry tomatoes and spring onion and then the salmon. Serve.

Lebanese Chicken Wrap

I am loving these Yoghurt Flatbreads, so much so that I had a go at making wholemeal ones on a griddle as it's now a bit too chilly for the barbecue. They didn't work so well, the white ones are definitely softer. The filling for this wrap is delicious and very simple to make. Just a different sandwich idea really!

Lebanese Chicken Wraps (from Good Food Magazine January 2015)
(Serves 4)

4 chicken breasts
200g Greek yogurt
juice and zest 1 lemon
1 tsp allspice
2 tsp olive oil
2 garlic cloves, crushed
25g pine nuts, toasted
small bunch parsley, finely chopped
2 tomatoes, diced
½ cucumber, diced
4 large tortilla wraps or large flatbreads
mixed salad, to serve


Lay the chicken breasts on a sheet of baking parchment, cover with another sheet of parchment, then flatten by bashing them with a rolling pin. Mix half the yogurt in a large bowl with half the lemon juice, the lemon zest, allspice, olive oil, garlic and a pinch of salt. Mix thoroughly, then stir in the chicken, making sure it is well coated in the mixture. Cover and chill for 30 mins to marinate.

Heat a griddle pan over a high heat and cook the chicken for 5-6 mins each side or until cooked through. Transfer to a board and slice. Spread the rest of the yogurt over the wraps and fill with the pine nuts, cooked chicken, parsley, tomatoes and cucumber. Drizzle over the rest of the lemon juice and roll up. Put the wraps back on the griddle pan for 30 secs each side to lightly toast, then serve with a mixed salad.

Spring Lamb and Flageolet Bean Salad

I made this beautiful salad for dinner a little while ago. It was fab and tasty although I like my lamb a little pinker than I cooked it!

Spring Lamb and Flageolet Bean Salad
(Serves 4)

2-3 lamb leg steaks
1 tbsp Dijon mustard
5 tbsp olive oil
1 tsp fresh parsley
2 garlic cloves
juice 1 lemon
400g can flageolet or cannellini beans, drained and rinsed
lettuce
250g cherry tomatoes, halved
salt and pepper

Rub the lamb with mustard an season with pepper. Put 1 tsp of oil into a frying pan and fry the lamb for 2-3 mins each side. Transfer the lamb to a warmed plate and put to one side to rest for 5 mins.

Make the dressing by putting the parsley, garlic, lemon juice and oil into a food processor and whiz for 10 secs.

Put the beans, lettuce and tomatoes into a bowl and combine with the dressing and season with slt and pepper.

Slice the lamb and place on top of the salad. Serve.

Fish Taco Salad with a Creamy Chipotle Dressing

I have only once before made fish tacos but I love them, it's not really something that exists over here even in Mexican restaurants or at least the ones I frequent. This is a salad version of a fish taco and it was delicious. The creamy sauce was great with just a hint of spice and it went really well with the fish. Easy to transport too, even though it got all jumbled up in my bag, at least it got a good mix up!

Fish Taco Salad with a Creamy Chipotle Dressing (from The Wicked Noodle)
(Serves 4-6)

For the Marinade
2 tbsp extra-virgin olive oil
juice and zest 1 lime
salt and pepper
450g/4 fillets white flaky fish fillet

For the dressing
200ml plain greek yogurt
3 tbsp mayonnaise
4 tsp chipotle paste
squeeze lime juice
salt and pepper, to taste

For the Salad
2 heads romaine lettuce, chopped
180g sweetcorn
1-2 avocados, chopped
chopped coriander, spring onion and lime wedges, to serve.

Mix together the marinade ingredients. Place the fish on a large plate and drizzle over the marinade, taking care to lift each fillet to get marinade both over and under fish. Marinate for 30 mins.

Meanwhile, mix together the dressing ingredients and allow to sit at room temperature.

Grill the fish until just cooked through. Pull the fish apart (if it's cooked properly it should come apart fairly easily) and set aside briefly.

Assemble the salad: Fill four bowls with the lettuce. Top with the fish, corn, avocado and garnishes. Drizzle the chipotle dressing over the top of each salad and serve.

Peppered Mackerel Salad with Vegetable Crisps

This was a really interesting salad with the vegetable crisps but it worked really well. I loved the crunchiness of the crisps with the softness of the mackerel and the lemon in the dressing really shone through.

Peppered Mackerel Salad with Vegetable Crisps (from Delicious Magazine)

(Serves 2)

1. 3 tbsp extra virgin olive oil
2. 1 tbsp lemon juice
3. 150g green beans
4. handful salad leaves
5. 2-3 peppered smoked mackerel fillets
6. handful cherry tomatoes, halved
7. handful vegetable crisps, crushed

1. Whisk the olive oil and lemon juice, season and set aside.
2. Cook the green beans in boiling salted water for 2-3 mins, until just tender, then run under the cold tap, drain and cut in half. Tip the salad leaves into a large bowl and add the beans.
3. Peel the skin from the mackerel fillets and tear the flesh into bite-size pieces. Add to the salad with the tomatoes.
4. Add the dressing and toss well. Divide between 2 large plates and scatter with the vegetable crisps to serve. If you are packing into a lunchbox, pack the vegetable crisps and dressing separately.

Lettuce, Pea and Ham Salad

This was a lovely little salad, really simple to make. I made a few changes, I didn't use fresh peas, I used whole meal instead of white bread and yoghurt instead of cream to lighten things up a bit. Iused a lovely Northumbrian cheese called Reiver, which added fantastic flavour.

Lettuce, Pea and Ham Salad (adapted from Tender Volume 1 - Nigel Slater)

(Serves 4)

250g cooked ham, shredded

180g peas

75g wholemeal bread

1 large soft leaved lettuce

150g cheddar cheese

For the dressing

2 tsp Dijon mustard

2 tsp tarragon vinegar

3-4 tbsp olive oil

2-3 tbsp low fat yoghurt

handful parsley leaves, chopped

Bring a pan of water to the boil and cook the peas, then drain. Toast the bread and then rip into bite size chunks.

Mix the mustard, vinegar and olive oil with a small whisk, then stir in the yoghurt. Add the parsley and season.

Tear the lettuce into manageable pieces and put them into a serving bowl. Shave the cheese over the lettuce with a veg peeler and toss them into the lettuce leaves with the peas, bread and ham. Pour the dressing onto the salad and toss gently. Serve. If packing into a lunch box pack the dressing and toast separately.

Smoked Mackerel and Potato Salad

This is a lovely oily fish salad and a variation on a mackerel potato salad, this one was a little more Mediterranean than ones I've tried before and it was really tasty.

Smoked Mackerel and Potato Salad (from WeightWatchers Sensationally Seasonal)

(Serves 2)

(11 WW ProPoints per serving)

200g small new potatoes

1/4 lettuce, shredded

pea sized blob wasabi

4 tbsp low fat natural yoghurt

150g peppered mackerel, flaked

150g cherry tomatoes, halved

1/2 roasted red pepper, chopped

5 spring onions, chopped

10 black olives

2 lemon quarters to garnish

Being a pan of water to the boil, add the potatoes and cook for 10-15 mins. Drain and rinse under the cold tap. Set aside to cool.

To make the dressing, mix the wasabi and yoghurt together in a small bowl.

Put the rest of the ingredients except the lemon in a large bowl and toss together.

Divide the lettuce between two plates and top with the potato and mackerel mixture and drizzle over the dressing and serve.

Sizzling Chicken Fajita Salad

This was so tasty and a healthy take on a fajita. I really do love a warm salad. 

Sizzling Chicken Fajita Salad (from Iowa Girl Eats)

(Serves 2)

4 chicken thighs, cut into strips
1/2 onion, thinly sliced
1 courgette, cut into batons
1 tbsp oil, divided
1 romaine lettuce, shredded
handful cherry tomatoes, halved
1/2 avocado, chopped

For the marinade
juice of 1/2 lime
1-1/2 tbsp olive oil
1 garlic clove, crushed
1/2 tsp salt
1/4 tsp cumin
1/4 tsp chili powder
1/2 jalapaeno, seeded and minced
2 tbsp chopped coriander

For the vinaigrette
juice of 1/2 lime
handful coriander, chopped
2 tbsp canola or vegetable oil
1 tbsp red wine vinegar
1 garlic clove
salt and pepper

Combine marinade ingredients in a large bowl then add chicken and toss to coat. Cover then let sit and marinate at room temperature for 30 mins. 

Combine the ingredients for the vinaigrette in a food processor or blender then process until smooth. Set aside.

Divide the lettuce, tomatoes, and avocado between two plates, drizzle with half of the dressing and mix well to coat the salad and divide between two bowls.

Heat 1 tbsp of oil in a large frying pan on a high heat. Add the chicken in one layer on the bottom and cook for 1 min undisturbed. Stir then sauté for another min or two. Add the onions and courgette. 

Cook for 1 min, undisturbed, then stir and saute until tender, about another minute. 

Top the salad with the chicken and courgette mixture and drizzle with the remaining vinaigrette. Serve.

Sausage and Pesto Barley Salad

I used some lovely wild boar and forest fruits sausages I got from The East London Sausage Shop in Walthamstow to make this delicious summer salad. It was very tasty.

Sausage and Pesto Barley Salad

(Serves 2)

 

100g pearl barley 

4 sausages

1/2 yellow bell pepper, sliced

1 courgette, sliced or cut into batons

1 red onion, sliced 

12-14 cherry tomatoes, cut in half

40g feta, crumbled

2 tbsp basil, chopped

1 tbsp chives, chopped

2 tbsp pesto

4 tsp olive oil

lettuce leaves

For the vinaigrette

2 tbsp white balsamic vinegar

2 tsp Dijon-style mustard

3 tbsp extra virgin olive oil

Preheat the oven to 200C. Put the sausages in the oven and cook for 25-30 mins, turning after about 20 mins.

Meanwhile, bring a pan of water to the boil and add the barley, cook according to packet instructions. 

Heat a little oil in a frying pan and sauté the peppers, courgette and onions.

 

Make the dressing by mixing the vinegar and mustard, then slowly add the olive oil, whisking constantly.

Put the barley, peppers, courgette and onion into a bowl, add the pesto and stir well to combine.

Once the sausages are done, remove and cut into about 5 pieces.

Tear the lettuce and put into a large salad bowl along with the herbs. Add the dressing and toss well to coat.

Divide the lettuce and arrange on 2 plates, Top with the barley mixture, followed by the sausages, cherry and tomatoes and feta. Serve.

Jamie's 15 Minute Meals: Korean Fried Rice, Steak, Mushrooms and Pickle

I liked the flavours of this dish but found it a little disappointing. I think this was more to do with the fact that my steak was really tough and that it took me so long to out everything together that most of it was cold by the time I ate. It. I might try it again with better steak.

Korean Fried Rice, Steak, Mushrooms and Pickles

(From Jamie's 15 Minute Meals)

(Serves 4)

Rice
250g cooked brown rice
Juice 1 lemon

Steak and Mushrooms
200g oyster mushroons
sesame oil
soy sauce
sherry vinegar
1 clove of garlic, crushed
250g sirloin steak, fat removed, sliced into 1cm strips

Pickle

1 cucumber, finely sliced

2 spring onions, finely sliced

pinch caster sugar

pinch salt

drizzle soy sauce

drizzle sherry vinegar

 

Garnishes

1 little gem lettuce, shredded

1 tbsp sriracha

2 large eggs

2 tbsp sesame seeds

 

Large frying pan medium heat, griddle pan high heat, food processor

 

Tip the rice into a frying pan, squeeze over the lemon juice and stir regularly. Place the mushrooms on the griddle pan, turning when charred. Put 1 tbsp oil, 2 tbsp soy sauce, 1 tbsp sherry vinegar and garlic in a medium bowl, then mix well to create a marinade. 

 

Tip the mushrooms into the bowl of marinade, then lay the steak over the griddle in one layer, cook until nicely charred on one side only, then toss with the mushrooms and marinade. Put the cucumber and spring onion into a bowl, add the salt and sugar, soy sauce and sherry vinegar, then using your hands scrunch everything together.

Tip the rice into a large bowl, add 1 tsp oil to the frying pan, crack in the eggs. Sprinkle over the sesame seeds, then cook for 1 1/2 mins on each side so that the yolks are still soft, and place on top of the rice. Squeeze over the sriracha. To serve mix everything together like a giant salad.

Sizzling Beef Steak, Hoi Sin Prawn and Noodle Bowls

This is another of Jamie's 15 minute meals, it was really delicious. I'd never thought of putting steak and prawns together in an Asian meal but if it works in surf and turf, it works in this as well. I missed out the peanuts as I don't like them but I made all the rest.

Sizzling Beef Steak, Hoi Sin Prawn and Noodle Bowls (from Jamie's 15 Minute Meals)
(Serves 4)

2 tbsp shelled peanuts
2 tbsp sesame seeds
1/2 – 1 fresh red chilli
1 thumb-sized piece of ginger
2 spring onions
1 bunch of fresh coriander
4 nests of egg noodles
2 cloves of garlic
100g raw peeled tiger prawns
80g bean sprouts
4 tbsp hoi sin sauce
2 tbsp low-salt soy
2 limes
1 cos lettuce
4 radishes
1 punnet of cress

Beef
2 200g sirloin steaks, fat removed
1 tbsp Chinese five-spice
2 tbsp sesame oil
250g oyster mushrooms

Toast the peanuts and sesame seeds in the dry wok, tossing often until golden, then tip into a small
bowl and put aside, leaving the wok on the heat.

Rub the steaks all over with salt, pepper and the five-spice, then put into the frying pan with half the sesame oil.

Turn the steaks every minute until cooked to your liking, adding the mushrooms after a couple of minutes and removing the steaks to a board when done.

Finely chop the chilli, peeled ginger, trimmed spring onions and half the coriander in the processor.

Half-fill the pan with boiling salted water and add the noodles, then put the lid on.

Put the remaining sesame oil into the wok, add the chopped veg and squash in the unpeeled garlic through a garlic crusher.

Toss for a minute, add the prawns and beansprouts, toss for another minute, then add the hoi sin and soy sauces, the juice of 1 lime and the rest of the coriander leaves.

Use tongs to drain and transfer the noodles straight into the wok and toss in, loosening with a splash of cooking water if needed.

Season to taste and divide between 4 bowls.

Trim the lettuce, break the leaves apart and poke a couple of leaves into each bowl with a halved radish. Snip over the cress and sprinkle with the toasted nuts and seeds.

Cut the steaks into 1cm slices and serve with the crispy mushrooms and lime wedges.

Meal Planning Monday

Wow, so last week passed in a flash, despite it still being a five day week for me! I was in so much pain by the end of last week that I ended up paying to go and see a physio. He spent an hour and  a quarter with me and I think I finally understand a bit more and have some useful things to do, including rolling around on a tennis ball!

 

Food wise I pretty much stuck to plan. There was only one swap out, when I realised that the avocados I had were much riper than I thought, I made this lovely Avocado, Bacon and Egg sandwich on homemade bread to munch on for lunch yesterday instead. Not worth a whole post but definitely worth a mention.



I also spent part of yesterday with my neighbour breaking into my shed as I've lost the padlock keys! She came with an electric saw, which went through the bracket in no time, but it does mean that I now have to attempt a spot of DIY next weekend and get a new one. This is not something I am any good at!

I also repotted all my little sweetcorn plants, I have 24! Too many for me, but luckily the ones I don't have space for have good homes to go to. I also have aubergine, chilli and tomatillo plants sheltering on my windowsill which are still slightly too small to go out. The tomatillos are just peaking through and in a couple of weeks the aubergine and chilli plants will be big enough to be repotted.

This week I tried really hard to use my cookery books rather than just relying on the Internet for a meal plan. It's really difficult especially with Pinterest where I can easily search for recipes using a particular ingredient. However, I persevered, and pretty much everything comes either from my head, the freezer or a cookbook.

 

Monday

Storecupboard Pasta Salad

Sticky Asian Salmon Kebabs with Pak Choi and Rice

Tuesday

Lime, Shrimp and Avocado Salad

Mushroom Burger

Wednesday

Smoked Trout and Fennel Pasta Salad (Salads Book)

Out for dinner

Thursday

Salami and Cornichon Sandwich with Crisps

Chicken, Sweetcorn and Courgette Enchiladas

Friday

Duck in Lettuce (Hairy Dieters)

Kale Speltotto with Goat's Cheese (River Cottage Veg)

Saturday

Tomato Tarte Tatin with Salad

Out

Sunday

Mexican Mackerel Nachos

Fish finger Pie