Back to Basics Sauces & Stocks...

Basic Tomato Sauce

2 cans of tomatoes

OR

12 medium ripe tomatoes skinned

3 cloves of garlic chopped finely

1 medium red onion finely chopped

1 cup of red or white wine or veggie stock

1 teaspoon of sugar (optional taste)

Salt & freshly ground black pepper

Olive oil

Heat a little oil in a non stick pan, add the onion & garlic, cook over medium heat until the onion is soft, add the wine or stock and simmer under reduced, pop in the tomatoes, simmer uncovered for 20 mins or until it begins to thicken.

Season with salt & pepper, taste and if a little bitter add the teaspoon of sugar.

This sauce can be made in advance and stored, covered in the fridge for 1 week, it is also suitable for freezing.

Variations on this basic sauce are endless...

·         Chilli Tomato Sauce, chop 1 red chilli and cook with the onion & garlic

·         Tomato & Basil Sauce, tear 1 handful of fresh basil leaves, add half the basil leaves with the tomatoes and reserve the remainder until the seasoning stage.

·         Tomato & Red Pepper, Grill 2 red peppers, remove their skin and chop finely add the peppers at the tomato stage.

·         Creamy Tomato, add 3 tbls of fresh cream when the sauce has been simmering for 10 mins, continue to simmer for a further 15 mins or until the sauce has thickened.  Add some fresh basil leaves for a great taste.

·         Provencal Tomato Sauce, 1 handful of chopped black olives, 1 handful of chopped fresh flat leaf parsley.  Add the black olives and  flat leaf parsley when the sauce has been simmering for 10 mins.

·         Pizza Sauce, add another 3 cloves of garlic and 1 tbls of tomato paste, continue to cook until sauce has thickened to a paste like consistency.

Basic Red Wine Sauce

30g butter

3 shallots finely chopped

1 clove of garlic finely chopped

1 ½ tbls of plain flour

1 cup of beef stock

1/3 cup 80ml of red wine

1 sprig of thyme (optional)

Melt butter in a non stick saucepan, add the shallots and garlic, cook until shallots are soft.  Stir in flour for 1 min and then add the wine and stock.  Stir over heat until sauce thickens.  Pop through a strainer if you would like a smooth sauce. 

Classic Beurre Blanc

2 shallotts, finely chopped

2 tbls of fish or veggie stock

2 tbls of white wine vinegar

¼ cup of dry white wine

250g cold butter chopped

Boil the shallots, stock , vinegar and wine in a small pan until reduced to 2 tbls.  Strain and reserve the liquid.  Return liquid to the pan, Whisk in the butter cube by cube over a low heat, until the sauce has thickened.

Here is another novel way to make this sauce, pour some boiling water into a Thermos flask to preheat and clean it. Pour the water away and then sieve the flavoured wine into the thermos, adding all of the butter. Put the lid on tightly, place a tea towel over the lid and shake the thermos around for a few minutes. Open it very carefully (in case of any hot steam escaping) and you should have a nice beurre blanc sauce. The best thing about this method is that you can keep it in the flask and it will keep warm until you’re ready to serve the food.

Stocks are really easy and cheap to make to make you just need a little time!   They are the flavour base that make sauces, soups, casseroles & risottos taste fantastic!

Veggie Stock

1 large carrot, chopped

1 large parsnip, chopped

2 medium onions chopped

6 sticks of celery chopped

1 bunch of mixed herbs

1 tablespoon of black peppercorns

3 litres (about 12 cups) of water

Pop all of the above ingredients into a large saucepan, simmer, uncovered for 1 ½ hours, strain through a large colander. Discard the veggies and leave liquid to cool before popping into the fridge or containers in the freezer.

Chicken Stock

2kg chicken bones

2 medium onions, chopped

2 sticks of celery chopped

2 medium carrots chopped

1 bunch of mixed herbs

2 teasp of black peppercorns

5 litres of water

Pop all of the ingredients into a large saucepan, simmer uncovered for 2 hours, strain through a large colander, and discard the chicken bones and veggies.  Leave liquid to cool and store for 1 week in the fridge or in containers in the freezer.

Best Burgers and grilled fruit Desserts

Twist of Thai Chicken Burgers

Serves 4

500g Chicken/ Turkey Mince

1 tbls of red curry paste

Dash of Thai Fish Sauce

1 egg

2 tbls of warm water

1. Mix the curry paste with the warm water

2. Whisk up the egg

3. Pop the mince into a bowl and combine the paste, egg & Thai Fish sauce until well mixed.

4. Shape mixture into burgers

5. Pop in the fridge for a couple of hours  or overnight

6.  Cook on a hot BBQ for 5/6 mins each side check to ensure they are cooked through.

Twist of Italian Beef Burgers

Serves 4

500g Beef Mince

1 egg

1 handful of fine breadcrumbs

1 handful of sunblushed tomatoes chopped

1 red onion carmelized

1 handful of fresh basil leaves shredded

Salt & Fresh Ground black pepper

1. Pop the mince into a bowl and combine all of the ingredients.

2. Shape mixture into burgers

3. Pop in the fridge for a couple of hours or overnight

4.  Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Greek Lamb Burgers

Serves 4

500g Lamb mince

Feta Cheese 8 small cubes

1 handful of fresh oregano

1 grilled red pepper chopped into small pieces

1. Pop the mince into a bowl and combine all of the ingredients.

2. Shape mixture into burgers

3. Pop in the fridge for a couple of hours or overnight

4.  Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Jacket Potatoes

Scrub the potatoes and leave their skins on.  Place on the BBQ and pop lid down.  Cook for 50 to 60 mins or until cooked through.  When cooked cut a cross in the top of each potato and squeeze to open the cross.  Serve with any of the following.

Yoghurt & blue cheese

Grated mozzarella, Sour Cream & chopped chives,

Smokey bacon & butter, 

Pesto, with roast red pepper and a little goats cheese

Corn on the cob

Is another great food on the bbq, simply brush a little of the sweet chilli marinade over the corn and pop on the bbq for 40 min. Test to see if they are tender enough.

OR

Brush with a little olive oil and when cooked serve little butter and seasalt!

Asparagus....

Snip the woody bits at the end, brush with olive oil, pop on the bbq for a couple of mins each side.

Serve with shaved parmesan cheese and a drizzle of balsamic vinegar....

                                                                                     

Roast Peppers  & Courgettes

3 mixed coloured peppers cut in half deseeded and quartered.  Slice the courgettes down the centre and again into quarters.  Drizzle with olive oil and pop on the bbq until charred and tender which takes about 15 mins turning frequently to ensure you don’t char them completely.

When cooked chop again into large chunks and combine with a little olive oil and seasalt, if you have some fresh basil the flavour also works wonderfully...

Sweet Endings....

Strawberries and marshmallows threaded on skewers and popped on the BBQ to toast...

Grilled Chocolate Bananas...

6 of bananas split down the centre with the skin on ... use a sharp knife- Pop some chocolate buttons down the centre – wrap in foil and cook for 5 mins ...

Pineapple

I just love grilled pineapple! Grilling does wonderful things to fruit as it caramelizes the sugars creating a golden brown colour and intensity of flavour. This very simple and elegant dessert is the perfect ending to a barbecue.

All you need is a couple of tablespoons of honey, 1 lemon juiced and a teaspoons on ground black pepper _yes pepper, as it bring out the grilled flavour and adds a little kick...

Delicious BBQ Pineapple.....

1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly-squeezed lemon or lime juice
1/2 teaspoon freshly-ground black pepper

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter.

Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray.

Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) NOTE: Don't overcook, or they'll turn mushy.

Remove from the grill and brush with any additional glaze.

East Coast Summer BBQ’s

 What a Fab Day!!!

I’ve just been online checking out the weather forecast for the Island and so far it looks great for the next 5 days!!  So now it’s the moment we’ve been waiting for -  its time to get out there - clean out that BBQ and get cooking this evening!!

We’ve got some great recipes for you to enjoy and also were gonna explain the difference between: 

A Marinade or a Spice Rub… is a question my friend Sam asked me last Saturday as we tried to BBQ in what felt like Baltic Conditions!

A Brine(very common in US & Canada)

- is basically a salt based solution which adds juiciness to proteins which tend to dry out on the BBQ for example Turkey …

2 litres of water – bring to the boil add 1 cup of salt & 1 cup of brown sugar – cool down completely and steep a whole turkey for 12 hours it absorbs some of the liquid and becomes plump, keeps it juiciness when cooking… you can also use with turkey breasts but only soak for 30 mins and just barely cover with the solution.

A marinade is basically a sauce/ liquid solution that you soak raw foods before cooking.  Marinating tenderises the fibres in meats and adds amazing flavours to meat and veggie dishes.. 

No Hard rules: To tenderise you need Wines, Vinegars, Citrus juices oranges, lemons & limes,

To add texture and flavour use natural yoghurt, jams, chutneys, spices & fresh & dried herbs…

Red Meat or Game up to 3 days

Chicken up to a maximum of 24 hours

Fish, Seafood a couple of hours

 Herb & Spice rubs… 

A dry mixture of salt, pepper, spices & herbs which adds flavour & texture to meat dishes …

Meat rubs have gained popularity amongst the BBQ ing crew.. and are a fantastic simple way to add flavour to every day food..

Use with – Chops, Burgers, Chicken, Steaks etc.

I saw a little of Michael McIntrye (UK Comedian) last night and he did a very funny piece about spices locked away in our cupboards and how Salt & Pepper take pride of place on tables and some of the others never see the light of day.. for example… The poor “Five Spice” plastic was never taken off the jar, Mustard moved with them from the last house & cumin fell out of the cupboard one day and that’s all he’s seen!

We all have spices we do not use… Combining ingredients into Meat Spice Rubs is a great way of trying new flavours and using up your spices…

Try combinations

Of 1 tablespoon of Sea Salt & ! tablespoon of Cracked black pepper with smaller quantities of another 3 spices – bring down the quantity of the stronger spices..

Oriental..

1 tbls Seasalt & Cracked black pepper with 1 teaspoon of five spice & ¼ chilli powder

USE UP…

mustard seeds, five spice, cumin, coriander, chilli powders, seeds, curry powders, cayenne pepper, turmeric, ginger, nutmeg… Any combination of spices in your cupboard

The great basic meat rub…

2 tbsps sea salt                       ½ tbsp of cayenne

2 tbsp brown sugar                  ¼ cayenne pepper

1 tbsp cumin

Combine and store in an airtight jar… 

Drizzle meat with a little oil, sprinkle meat rub a few pinches per portion.  30 mins before cooking..

Tropical chicken spice rub

2 tbsp ginger

2 tbsp sea salt

½ tbsp of brown sugar

1 tbsp of black pepper

1 clove of garlic finely chopped

Zest of fresh orange

Vegetarian Options…

Don’t forget the vegetarians.. have in lieu of salads ….

Roasted Tomato, Feta & basil parcels

20 Cherry tomatoes halved

20 Cubes of Feta Cheese

20 Fresh basil leaves

Drizzles of olive oil

Drizzles of  balsamic vinegar

Make 6 double parcels by placing 2 squares of foil on top of each other.  Divide the mixture between the squares .. Drizzle with olive oil and balsamic.

Scrunch in the top to make parcels…

BBQ for 15 mins…  Also great in the oven @ 180 for 15 mins..

Other parcel options… 

Goats Cheese, Red Peppers, Sunblushed tomatoes, fresh basil pesto

Aubergine, Courgette, Olive layer with halum cheese

Thinly sliced potato, garlic chopped very finely & sliced tomato or mozzarella cheese layered.

Chocolate baked bananas

4 ripe bananas

2 handfuls of chocolate buttons or drops

1 handful of mini marshmallows (optional)

2 tablespoons of grand marnier (optional )

Make a slit through the skin of the bananas along one side – making sure you don’t cut the whole way through. Lay the buttons into each slit with the marshmallows and a drizzle of grand marnier.   Pop each banana onto a sheet of foil..  and seal up into a parcel.  Pop onto the BBQ for about 12 mins  Enjoy..   Serve with vanilla ice cream…

Butterflied Indian spiced BBQ Lamb

2.5kg leb of lamb – butterflied (ask the butcher)

Ginger chopped

4 cloves of garlic

1 tsp, cumin, coriander, turmeric& & paprika spices

juice of 1 lemon

4 tablespoons of natural yogurt

Whizz up all the marinade ingredients in a mini blender or mortar & pestle

Coat lamb in the marinade and leave for at least 4 hours or overnight..

Pop flesh down on a hot bbq for 25 mins, flip over for another 15 min.  This will produce a lamb that is pink in the centre … or leave it on for another 15 mins for more well done.

To serve leave the lamb to rest for 15 mins then carve into thick slices and scatter with coriander.

Serve with a Green Raita

Which is a yoghurt chutney with fresh coriander leaves..

300ml natural yogurt

2 handfuls of coriander leaves chopped v finely

2 cloves of garlic chopped v finely

juice of 1 lemon

½ peeled cucumber chopped v finely

Combine and keep in the fridge until serving..  

Cooking with Kids this Summer

The kids are home for the holidays ... so if you find yourself running out of outdoor options or the weather is not so good why not get the kids involved in making some delicious treats …. Lets Get Cooking.

Simple tasty food that they will love to cook & eat:

Saussie Kebabs with Fresh Pineapple

Sticky Chicken Drumsticks

Pizza bases with lots of toppings..

Chocolate dipped strawberries

Blueberry iced lollies

Granny Donellis holiday bun mixture

Chocolate Dipped Strawberries… 

1 handful of Chopped White Chocolate & Milk Chocolate – 20 Strawberries with stems on…

Wash & dry the strawberries

Put the chocolate into two heatproof bowls

Fill two medium saucepans with a couple of inches of water bring to a simmer.

Turn off the heat and set the bowls over the heat to melt.

Or pop chocolate in two microwaveable bowls – microwave at half power for 30 secs – stir and heat again for approx. 30 secs

Line a baking tray with greasproof paper – hold the strawberries by their stem and dip in the chocolate – let the excess choc drop back into the bowl.  Place on the greasproof paper sheet to dry.

Dip a fork in the white chocolate mixture and drizzle over the dipped strawberries….

Saussie Kebabs with fresh pineapple

These kebabs are so quick and easy to assemble, and make a tasty meal for kids. Serve with a salad and chargrilled chunks of corn on the cob.

Makes: 10 kebabs

Ingredients

30 cocktail saussies
1 medium sized pineapple
3 tbls of honey
1 tbls of olive oil

Method
Blend the honey & olive oil in a shallow dish and add the sausages, turning to coat well. Cover with clingfilm and place in the fridge to marinate (leave for at least 15 minutes or up to 1 hour).
Preheat the barbecue/ grill to its highest setting. Or set the oven to 200 and use a baking sheet covered in foil or greasproof.. If using wooden skewers, soak 10 in cold water for 30 minutes, to prevent them from burning.
Thread 3 sausages onto each skewer, alternating with the pineapple pieces. Cook for 15-20 minutes, turning regularly and basting with any remaining marinade.
Serve the kebabs with a mixed salad and chargrilled corn on the cob chunks.
Cook's tips
Add some chunks of yellow and red pepper to the sausages, to make larger kebabs for adults. Use the same marinade recipe, and you could substitute the sausages with some chicken breast pieces.

Sticky Chicken Drumsticks

12 chicken drumsticks

Marinade

4 tbsp honey

2 tbsp wholegrain mustard

3 tbsp soy sauce

1 lemon juiced

1 tbsp of sesame seeds

1.        Preheat the oven to 180c/350F/G 4

2.        In a large bowl combine the honey, wholegrain mustard soy & lemon and stir well to evenly mix all of the ingredients.

3.        Pop the drumsticks into the bowl and leave in the fridge to marinate for 1 hour or overnight.

4.        Line a baking tray with foil or parchment paper and transfer the drumsticks onto the tray.

5.        Spoon a little extra marinade over the drumsticks

6.        Sprinkle with sesame seeds  & cook for 30 mins

7.        Transfer to a plate and serve immediately

 Pop into the oven for 7 mins until bubbly and slightly golden.

Blueberry Iced Lollies

Kids love ice pops and even better love to make them… You could also have a little competition with them guessing how long they will take to freeze…. These are so easy to make and are made with fresh blueberries that are full of vitamin C. Makes: 12    50ml  ice pops Ingredients 200g blueberries 100g caster sugar75ml of water Grated zest and juice of 1 lemon Method Place the blueberries, sugar, lemon zest and juice in a pan with 75ml water.
Heat gently, stirring until the sugar dissolves, then bring to the boil.
 Simmer gently for 5 minutes then allow to cool. Purée the mixture with a hand-held electric blender until smooth (or tip into a blender to liquidise).
 Stir in an extra 300ml cold water from fridge. Tip the mixture into a jug then pour into ice pop moulds and freeze for at least 4 hours, until solid. You could also use any other berries or mixture of berries using the same method and measurements... How much fun is that!!

Granny Donelli’s Holiday Bun Mixture

 8 oz butter                    8 dessertspoons of  caster sugar3 eggs                                    1 cup of milk 12 dessert spoons of sifted self raising flour  1.      Melt the butter over heat in a saucepan2.      Take off the heat – add the sugar and stir until well combined 3 mins3.      Beat the eggs with the milk4.      Pop in gradually to the mixture stirring for another 3 minutes5.      Mix in the flour stirring to a smoothish batter6.      Pop into cake cases into a preheated oven @ 200 for 15 to 20 mins.

What I love about this recipe is that it needs very litte equipment and is so easy to make…  so if you are in a holiday home you can still entertain the little ones and have some fun!

These buns are delicious on their own or with some homemade jam.. they are also great fun to decorate with icing and sprinkles…

Rocky Road Chocolate Bites 

500g chocolate

4 handfuls of marshmallows

1 packet crushed peanuts

2 handfuls of dried apricots, cranberries, or your choice

1.           Melt the chocolate in a large bowl over low heat

2.           Chop the marshmallows in half or 1/3 use a scissors

3.           Chop the cherries, apricots or cranberries

4.           Crush the peanuts with a rolling pin

5.           When the chocolate has melted combine the mallows, cherries & peanuts through the mixture.

6.           Spoon the mixture into fairy cake cases and leave to chill for a couple of hours in the fridge

East Coast - Summer Picnics

Plan a picnic - its a great way to catch up friends, get the kids out in the air or even have little romantic get together...  and remember the simplest of food always tastes better.

What’s handy to bring along?

Why not keep some of these in the boot of your car… then you are ready for a picnic at any time...

·        A picnic rug – look out for the ones that are backed with waterproofing very handy as ground can be damp..

·        Most of us have a couple of folding chairs and if you happen to have a picnic table or even an old-fashioned card table ..

·        Good quality plastic cups, glasses & plates are a worthwhile investment… if not pick up some paper ones… 

·        Pack of napkins & cutlery

·        A cooler bag to keep your food safe and chilled!

·        A pack of anti bac wipes – handy for cleaning hands etc.

·        A couple of bottles of water are always useful

·        A disposable bbq

Perfect Picnic Food..

Roast a whole chicken – when cool cut into pieces – pop into a plastic storage box in the fridge ready to take on your picnic...  Kids love this... pop in some sauces eg. Satay, Honey Mustard dressing etc. for the adults.

Make a simple Quiche – buy some ready made pastry – line a tart case, whip up 6 eggs, with 4 tbls of cream, pop 2 handfuls of  cooked mushrooms, baby tomatoes, & grated mozzarella cheese.  Pop into a preheated oven @ 180 for about 20 mins or until set in the centre

Roast salmon fillets, with a lime dill mayo

Take 4 salmon fillets –drizzle with olive oil and lemon and        cook @ 170 for 12 mins or until cooked.

When cool pop into a plastic storage box and keep in the        fridge. 

Dill Mayo...   2 tablespoons of dill to 4 tablespoons of      mayo and the juice of one lemon.  Mix well and pack in a little carton again keep in the fridge until you are ready to head off..

Old fashioned Homemade Lemonade w oranges

Easy peasy to make, keeps for 1 day in the fridge, but make sure you cover it as it will absorb other fridge flavours

4 lemons
2 oranges
6 cups of water

½ cup of sugar

Pop the sugar & water into a saucepan, bring to the boil and cool by adding lots of ice cubes.

Roll the lemons & oranges on the kitchen worktop

Juice the fruit pop into jugs & mix well with the stock syrup.

Add  water to your taste. 

Add ice, & serve

You can also add some chopped fruits like strawberries..

Enjoy... For a change you could also exchange the oranges for limes

Mediterranean Filled Ciabatta

These compressed Ciabattas are fantastic to take on a picnic as they are deliciously tasty and just a little bit different than your normal lunch sandwich...

1 large ciabatta

6 thin slices of prosciutto (or shaved ham)

6 thin slices of garlic salami

1 handful of baby spinach or (baby mixed leaves )

2 Tbls of Pesto

1 ball of buffalo mozzarella

6 olives chopped

2 tomatoes finely sliced

2 grilled red peppers sliced

6 good sized basil leaves

Extra Virgin Olive Oil

1.   Cut open the ciabatta lengthways and drizzle a little olive oil all along the base & pesto across the top.

2.   Place the spinach on the base with the garlic salami next then the peppers, olives, mozzarella, basil, tomatoes & finally prosciutto. – season with salt & pepper

3.   Tie the loaf with string both lengthways and across the middle.

4.   Cover with cling film, pop into the fridge for 4 hours or overnight placing something on top to weigh it down for example a baking tray with something weighty on top.

5.   Remove from the fridge and simply take on your picnic.  Slice just before serving… enjoy.

Grilled Veggie  & Mozzarella  Ciabatta

These compressed Ciabattas are fantastic to take on a picnic as they are deliciously tasty and just a little bit different than your normal lunch sandwich...

1 large ciabatta

1 handful of baby spinach or (baby mixed leaves )

2 Tbls of tapenade or pesto

2 balls of fresh buffalo mozzarella

2 tomatoes finely sliced

2 grilled red peppers sliced

1 grilled courgette sliced

½  grilled aubergine sliced

6 good sized basil leaves

Olive Oil

Salt & Pepper

1.   Cut open the ciabatta lengthways and drizzle a little olive oil all along the base & pesto across the top.

2.   Place the spinach on the base with aubergine on top followed by the courgette, peppers, olives, mozzarella, basil & tomatoes, season with salt & pepper.

3.   Tie the loaf with string both lengthways and across the middle.

4.   Cover with cling film, pop into the fridge for 4 hours or overnight placing something on top to weigh it down for example a baking tray with something weighty on top.

5.   Remove from the fridge and simply take on your picnic. 

Rocky Road Chocolate Bites

500g chocolate

4 handfuls of marshmallows

1 packet crushed peanuts

2 handfuls of dried apricots, cranberries, or your choice

1.           Melt the chocolate in a large bowl over low heat

2.           Chop the marshmallows in half or 1/3 use a scissors

3.           Chop the cherries, apricots or cranberries

4.           Crush the peanuts with a rolling pin

5.           When the chocolate has melted combine the mallows, cherries & peanuts through the mixture.

6.           Spoon the mixture into fairy cake cases and leave to chill for a couple of hours in the fridge

Most of all Enjoy!!

Super Summer Salads

Its just fantastic that we can now enjoy some Super Summer Salads, take the time to buy really fresh local produce as it tastes amazing and needs very little work.  Also when making salads for dinner consider making a little extra popping it aside without dressing and you can have it for lunch the next day.

Take Potatoes

Baby potatoes, sliced in half popped on a baking tray  Cook @ 190 for 20mins

Simple is best so try…

Baby potatoes w Garlic, Rosemary, Seasalt, Sprinkle of olive oil

Baby potatoes & Sweet Potatoes, carmelized red onion, dash balsamic vinegar, seasalt,

Baby potatoes on a baking tray with garlic, sprinkled with olive oil cooked then tossed when still hot with roast red peppers, black olives, fresh Basil pesto dressing, Serve while still warm

Warm New Potato Salad, steam the new potatoes and dress in honey mustard dressing (Dressing recipe included)  when warm, can be eaten warm or cold.  The dressing soaks into the potatoes which gives a great flavour.

Take Pasta

Penne, Orzo pasta, cook according to instructions and combine with

Roast Red pepper, pinenuts & fresh basil

Chopped black olives, carmelized red onion, shaved parmesan cheese

Sunblushed tomatoes, goats cheese & red pepper pesto w fresh basil

Take Beetroot

 Cook your own beetroot or use the vac packed beetroot readily available for a superior taste, if you only have beetroot in a jar, rinse thoroughly before using in these salads

Cut beetroot into large cubes

Combine beetroot with soft goats cheese & sprinkle with pistachio nuts.

Combine beetroot with crème fraiche and top with toasted almonds

Beetroot, Radish & Roast Almond Salad

Take  Beans

If using fresh beans you need to soak and cook them according to pack instructions before using in salads. For Canned beans drain and rinse them before using in salads and shake off excess water.

Chickpeas, roast red pepper, spring onions & coriander with a little chilli oil dressing

Kidney Beans, Chickpeas & Cannellini Beans, with finely chopped celery, cucumber and fresh red pepper tossed with a little olive oil with torn fresh basil

Take Salad Leaves

We have access to such a variety of salad leaves it takes minutes to make interesting green salads...

With  Baby leaves, Rocket, Baby Spinach, Fresh Basil, Flat Leaf Parsley etc....

Baby spinach, finely chopped courgette & radish, with sugarsnaps & a drizzle

of lemon zezted crème fraiche

Rocket, with shaved parmesan cheese,  a sprinkle of pinenuts & a drizzle of balsamic vinegar

Parisian Summer Salad, Rocket, French beans, shaved red onion, olives, & rustic croutons

Cut day old French bread into chunks drizzle with olive oil bake @ 180 for 10 ish mins – cool on a wire tray – use within 24 hours – keep stored when cool in a sealed container to keep the freshness.

Classic Caesar Salad, Cos Lettuce, Shaved Parmesan Cheese, Cooked fresh bacon, Caesar Dressing

Fruity  & Nutty, Mixed baby leaves, pumpkin seeds, chopped apricots, pine nuts, sesame seeds, drizzle of olive oli & balsamic

Easy Salad Dressings…

Balsamic Garlic Dressing

2 tbls of good Balsamic Dressing

1 tbls of lemon juice

1 clove of garlic crushed

¾ cup of ex virgin olive oil

Combine all of the ingredients together in a screw top jar and shake vigorously

Add finely chopped sunblushed tomatoes for added variety..

Dijony Salad Dressing

3 tbls of extra virgin olive oil

2 tsp Dijon mustard

2 large tbls of lemon juice

2 cloves of garlic crushed

Seasalt & Pepper

Combine all of the ingredients together in a screw top jar and shake vigorously

Yummy Honey Mustard Dressing

350ml ex virgin olive oil                                                    130ml of white wine vinegar                       

1 clove of garlic finely chopped

1 tbls wholegrain mustard                                                    1 heaped teasp of honey

Pop the white wine vinegar, mustard, honey, garlic into a small blender/or whisk, gradually add the oil in a thin stream continually whisking.

Vinaigrette dressing

1 tbs of balsamic vinegar                                                             1 tbls of sunflower oil

2 tbls of extra virgin olive oil                       2 tbls of chopped fresh tarragon or flat leaf parsley

Combine all of the ingredients together in a screw top jar and shake vigorously

Asiany Salad Dressing

3 tbls of sweet chilli sauce         1 lime juiced and zested

1 tbls of rice wine vinegar         2 tbls of chopped coriander

Combine all of the ingredients together in a screw top jar and shake vigorously.

Beetroot, Radish & Roast Almond Salad

4 Beets - sliced

6 Radishes – sliced

3 tbls of flaked almonds

2 tbls of crème fraiche

1 tbls of natural yoghurt

1.            Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn  in colour

2.            Place the beets & radishes into a bowl

3.            Combine the crème fraiche & yoghurt until smooth

4.            Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.

5.            Transfer to a shallow bowl & decorate the top with the remaining almonds.

Red Cabbage, Sugarsnaps w Citrus Dressing

½ 1  of red cabbage

4 generous handfuls of sugar snap peas

1 large juicy orange

1 piece of ginger thumb size

1.            Remove the outer leaves from the red cabbage and using a potato peeler (or a steady hand and sharp knife) finely shred the cabbage..

2.            Slice the sugarsnaps down the centre removing any tough ends.

3.            Juice the orange

4.            Grate the ginger

5.            Combine the sugarsnaps, red cabbage and ginger in a mixing bowl

6.            Pour the orange over the salad and mix thoroughly

7.            Transfer to a serving bowl with a garnish of any green herb!!

Carmelized red onion & Sweet Potato Salad

3 Sweet potatoes

8 baby potatoes

6 cloves of garlic

1 red onion

3 tbls of balsamic vinegar

1 tbls of sticky brown sugar

Sea Salt

1.            Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.

2.            Slice the red onion thinly removing tough ends etc.

3.            Pop into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto  baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins.  Remove when cooked and set aside

4.            Transfer to potatoes to a baking tray and add the garlic cloves unpeeled.

5.            Pour the olive oil over the potatoes & garlic ensuring they all have a coating .

6.            Pop into the oven for about 20 mins or until cooked

7.            Transfer to a mixing bowl and add the caramelised onions, balsamic & seasalt… using your hands toss gently until well combined…