Christmas Salad

Posted on 10/12/2013 by Anna

We are fully in the cosy food season. Immersed in hearty stews, sticky roasted vegetables and pillows of spongy sweet saucy puddings. Fabulous, I am certainly not complaining and part of me looks forward to this time of year even whilst in the heat (hopefully) of the summer. All that said however, I can’t go long without a salad. Not the gentle floppy green leaves of a summer lettuce, festooned with garden herbs type salad. More a crunchy, zingy colourful number, both sweet and tangy – a salad in its Christmas party clothes if you will.

This is just the ticket for my lunch when I crave a change from my usual warming soup. Crisp,crunchy and seasonal it would also work perfectly on the side of some cold turkey, ham or goose in the days after Christmas, or really anytime. I love the jewel like dried cranberries which make anything feel Christmassy, their sweet chewiness is a great foil to the crunch of the apple, carrots and red cabbage. The sweet and sour dressing brings everything together. Incidentally I made this with some cabbage left over after making my firecracker red cabbage to freeze in preparation for Christmas Eve lunch – see how even the humble red cabbage multi-tasks at this time of year.

Christmas Salad

The quantities here whilst not vague exactly are not specific measures because really it is up to you – if you love apple, use a big one or two. If you love dried cranberries use more.

1/4 red cabbage, chopped

2 carrots, peeled and chopped

2 spring onions, chopped

1 apple, cored and chopped

A handful of rocket

A handful of dried cranberries

A handful of parsley, chopped

1 teaspoon dijon mustard

1 clove garlic, crushed

3 tablespoons olive oil

2 tablespoons lemon juice

1 heaped teaspoon sugar

Salt and pepper

Mix the mustard, garlic, oil, lemon juice, sugar, salt and pepper. Taste this dressing and add a little more of anything until you are happy with it. Put all the chopped salad ingredients in a large bowl, pour over the dressing and mix really well. Leave for at least half an hour for the flavours to combine. This will happily sit in the fridge for up to 3 days but I don’t anticipate it will last that long. Serves 4 as a side.

Tomato Bruschetta (summer on toast)

Posted on 24/07/2013 by Anna

Is this the taste of Summer? I think it might be. It is also one of the simplest and most rewarding. All you need is a loaf of sourdough (or similar), a pile of tip top, super ripe, full of sun juicy tomatoes, some really good olive oil, garlic and a few herbs if you have them.

My family love these and we eat them several times a week when the tomatoes are on top form. I toast the bread, chop the tomatoes and then set up a production line – a plate full of these bruschetta are always greeted with delight and never hang around.

I urge you to make these. The toms in my garden are still a little small and green but the ones at my local farm shop are perfect right now (Washingpool Farm Shop in case you are near the coast on the Dorset/Devon border this summer, superb shop and worth a visit).

Surprisingly these also work for a picnic, just toast the bread at home and then take the tomato mixture in a tub. When you get where you are going rub some garlic over the toasts (undressed sourdough stays crispy for ages) then top with tomatoes and drizzle with a little of the oil. Tuck in with your toes in the grass or better still the sand and remind yourself what summer tastes like.

Tomato Bruschetta

It is difficult to be exact as I don’t know the size of your sourdough but this is a guide. This amount would serve 4 with drinks before lunch or dinner but I bet they will want more.

1/2 loaf sourdough

Tomatoes, around 300g

2 tablespoons extra virgin olive oil

1 clove of garlic peeled and halved

A splash of red wine vinegar

Pinch of salt

Fresh marjoram or basil of you have some to hand

Slice and toast the sourdough. Finely chop the tomatoes and put in a bowl with the oil, vinegar, a pinch of sea salt and some black pepper if you like, stir. Rub the toasts with a cut side of garlic, top with the tomato mixture. Pour over any remaining oil and sprinkle with the herbs.

Summer Lunch, home or away (Part 1)

Posted on 04/07/2013 by Anna

So, here we go, the season for eating outside, barbecues and picnics is upon us. If the weather would oblige that is. We need things to eat that work inside, cooked in the garden or taken on a picnic without having to completely revise the menu or shopping list if the weather turns against us. Here’s what we have.

First, lovely juicy chicken kebabs which can be grilled or griddled at home or barbequed outside. A bulghar wheat and roasted veg salad with a punchy dressing is easily transported in a tub and put into pitas, wraps or rolls along with chicken, some herby green sauce and garlicky yogurt. Then, a sticky ginger cake is easy to take out and about or can be transformed at home into a glorious rich pudding with the addition of a quick butterscotch sauce and vanilla ice cream.

I would marinade the chicken on Friday when the nippers are at school (it is the work of minutes), make the cake and roast the vegetables for the salad then too. On Saturday make the flatbreads if you are homebound and have time on your hands and children to entertain or buy wraps and get on out there.

The above is not a lot to transport but along with some chilled grapes and drinks for the children and icy cold wine for you makes an absolute feast.

Chicken Kebabs

4 Chicken breasts, skin off and cubed

2 tablespoons olive oil

2 lemons juiced

3 cloves garlic crushed

Sprig of rosemary and/or thyme

Pinch of chilli flakes (optional)

Give everything a good mix and put in a bag, I use those ziplock ones, or a bowl and cover with cling film. Put it in the fridge for a couple of hours or overnight. Thread onto skewers (remember to soak them if they are wood so they don’t catch fire) and then cook on your barbecue or under the grill until cooked through. Season with salt then wrap in a flat bread or put in a pitta, add the sauces suggested below and tuck in.

To serve, flatbreads or pitta, garlicky yogurt (see Lamb Meatballs October 2012), rocket, fresh herbs (we like marjoram/oregano and mint), fresh herb sauce (recipe to follow) and chilli sauce, phew.

Here is the Ginger Cake out and about, I will post the recipe later in the week.

Ham hock, parsley and lentil salad

Posted on 15/05/2013 by Anna

I have to admit to a little scepticism about lentils in my youth and am ashamed to say thought they were only for those who might also knit their own sheep’s milk yogurt. How wrong I was and I can remember the lentils that won my heart all those years ago. Following a birthday treat to the theatre (Miss Saigon) we went to a French restaurant in the West End. One of the starters was lentils with little bits of bacon and a creamy vinaigrette. I don’t know why I was led to this choice but I was and it was heavenly. Now my larder wouldn’t be without these useful pulses and while the Sausages and Lentils (April 2013) may be a little cold weather number, this salad is perfect whatever the season.

I confess I haven’t been simmering any hocks for my shredded ham. If I had it would have been perfect for a pea and ham soup or risotto and you should keep the stock if you find yourself cooking said cut. No, so determined am I that spring is imminent that I have put away such warming and comforting types of soup. I bought this ham hock at Waitrose and it is very good.

This is a little more substantial than the summery lettuce salads which await us but has a suitable zip from the lemon and mustard in the dressing and verdant pep from the parsley which is more an ingredient than simply a garnish.

Ham hock, parsley and lentil salad

100g puy lentils

180-200g ham hock, shredded

20g flat leaf parsley, roughly chopped or torn

2 spring onions, chopped

Handful of rocket

Juice of half a lemon

2 tablespoons olive oil

1 teaspoon dijon mustard

Pinch of sugar

Cook the lentils in boiling water, they will take about 10-15 minutes but check as they do vary. Once cooked drain and leave to cool. In a medium size bowl mix the mustard, sugar and lemon juice and then add the olive oil slowly, taste and season. Put the lentils, ham hock, spring onions, parsley and rocket into the bowl with the dressing and give it a good mix. Turn onto a serving plate. This would do 2 adults for lunch with some nice bread alongside.

Late Autumn Salad

Posted on 05/11/2012 by Anna

There has been some super chilly weather with both sleet and snow yesterday, winter would seem to be on the way. Today however brings beautiful bright sun and clear blue skies not seen for a week or two. It is days like this when I am torn between cosy warming soup or a rich stew for my internal heating and clinging to the remaining autumnal days with a salad. Not a light summery salad of warm ripe tomatoes and fresh garden herbs, more a chunky robust salad, a meal in itself rather than a little something on the side, as they say.

A rummage around in the fridge yields beetroot and rocket. Further search offers up feta and so, we are away. This salad is both earthy and fresh, salty and sweet, soft and crunchy. If beetroot is really not your thing and I blame those deep purple vinegary orbs served at school for putting so many people off this fabulous vegetable, then roasted butternut would be an excellent alternative. Haven’t got any rocket, then dark green peppery watercress would be ideal. Seeds, schmeeds, pumpkin, sunflower, pine kernals – it doesn’t matter, as long as the balance is retained you can customise at will.

Beetroot and Feta Salad

4 medium size beetroot (nearer snooker than tennis ball ideally)

3 tablespoon olive or rapeseed oil

2 good handfuls rocket

100g feta, roughly crumbled

2 spring onions, sliced

A handful of pumpkin seeds

1 – 2 teaspoons red wine or cider vinegar, to taste

Pinch of sugar

Preheat oven to 200. Wash and quarter the beetroot (no need to peel), put in a small roasting tin with 1 tablespoon of the olive oil, tumble together and cook for 1 hour. Toast the pumpkin seeds in a hot frying pan until just colouring and put on one side. Put the remaining 2 tablespoons oil in a small bowl, mix with the vinegar, sugar and season with salt and pepper. When the beetroot is cooked remove from the oven and allow to cool a little. Gently combine the beetroot, feta, rocket, spring onions and the dressing, divide between two plates and sprinkle over the toasted pumpkin seeds. Serves 2.

It strikes me this might be rather good with some roast chicken, not piping hot from the oven but allowed to cool until just warm.

Anna May, everyday…

Category Archives: Salads

Christmas Salad

Tomato Bruschetta (summer on toast)

Summer Lunch, home or away (Part 1)

Ham hock, parsley and lentil salad

Late Autumn Salad