29 March 2009
But I had been thinking about creating a roast beetroot salad, so this came as very good timing really.
The version that Mark had in Pyrmont contained goats cheese. I'm not a huge fan of goats cheese, but I love danish feta, so I have used feta in mine (I already had this in the fridge anyway) and goats cheese in Mark's.
This salad is not really something you whip up on a weeknight because I have actually cooked the tomatoes and beetroot for quite a long time, but it is well worth it for a lovely weekend meal.
See my post from 22 February 2009 for my homemade mayonnaise recipe. For the mayonnaise dressing used here, I added about a tablespoon olive oil, and extra white wine vinegar, as well as a bunch of chives. I also let it sit for half an hour or so in order for the flavour of the chives to penetrate the mayonnaise.
I don't have a decent photo of this one, but will put one up next time I make it.
Very happily for me, Mark said this was just as nice as the one he had at Pyrmont.
Ingredients (serves 2)
2 chicken breasts trimmed
1 quantity mayonnaise (see post from 22 February 2009, add extra white wine vinegar, olive oil and one bunch of chopped chives)
1 bunch baby beetroot (about 4 bulbs)
1 teaspoon sumac
1 1/2 tablespoons olive oil
Salt and freshly ground pepper
1 tablespoon pine nuts
1/2 bunch endive leaves separated, washed and chopped in half
1/2 lebanese cucumber sliced
1/2 red onion thinly sliced
1 avocado diced
Goat's cheese or danish feta, as much or as little as you want, crumbled
Bring a small saucepan of water to the boil. Season with freshly ground pepper. Place the chicken in the boiling water and place the lid on the saucepan. Simmer for 5 minutes, then take off the heat and set aside to cook through.
Pre-heat oven to 180 degrees. Cut the tomatoes in half. Place in a baking tray, season with salt and pepper, sprinkle with sumac and drizzle with olive oil. Clean and trim beetroot. Drizzle with oil, wrap in foil and place in the baking tray with the tomatoes. Roast for 40 minutes. After 40 minutes, unwrap the beetroot and bake uncovered for another 30 minutes.
While the tomatoes and beetroot are cooking, place the pine nuts in a baking tray and bake for 10 minutes. Remove and allow to cool.
Place endive, cucumber, red onion, avocado and cheese in serving bowls. Slice the chicken and place on top. Cut the beetroot into quarters and add to the salad with the tomatoes and pine nuts. Drizzle with mayonnaise and serve immediately.
23 March 2009
22 March 2009
- Sumac and lemon grilled chicken breasts and baked wings
- Thyme potato bake
- Tomato and bocconcini salad with pink peppercorn dressing
I know I have made the pink peppercorn dressing before, but apart from the fact that I loved it, this time I added a little pomegranate molasses which went beautifully with the basil and bocconcini.
This meal worked well because pretty much everything was prepared in advance - Mark just cooked the chicken on the BBQ and I dressed the salad just prior to serving.
Stay tuned for the recipes...Mark has just poured me a glass of champagne to enjoy on the balcony!
17 March 2009
16 March 2009
15 March 2009
2 tablespoons pine nuts lightly toasted
10 March 2009
08 March 2009
- cook the prosciutto
- toast the bruschetta
- make the aioli
Just before serving, cook the prawns. While the prawns are cooking, mash the avocado. Don't be tempted to mash the avocado in advance - it will go brown.
The fenugreek adds a wonderful, sharp tang which is not dissimilar to mustard. I think it compliments the other flavours very well in this recipe. But you therefore need to add less dijon mustard than you normally would.
1 egg yolk
1 teaspoon dijon mustard
1/2 cup sunflower oil
1 teaspoon fenugreek
1 teaspoon garlic powder
1 clove garlic crushed
Dijon mustard (extra - to taste)
Squeeze lemon juice
Salt and white pepper to taste
Place the egg yolk and dijon mustard in a small bowl. Whisk until combined. Add the sunflower oil one drop at a time, whisking continuously. Continue whisking until the ingredients are emulsified. The mixture should be rich and creamy. Add the garlic powder, fenugreek and fresh garlic. You will need to taste the mayonnaise at this point to work out what else it needs. Whisk in extra dijon mustard, lemon juice and salt and pepper to taste.
2 slices prosciutto
1 small sourdough bread stick sliced into 12 slices
12 green prawns cleaned and peeled
1 teaspoon sumac
1 avocado mashed
Make the aioli.
Preheat the oven to 200 degrees. Place the sourdough slices on a baking tray lined with baking paper. Drizzle with olive oil. Bake for approximately 15 minutes until golden. Allow to cool.
While the bread is toasting, also place the prosciutto on a baking paper lined baking tray and bake for 12 minutes or until crisp. Allow to cool.
Mix the prawns with a little olive oil and sumac. Heat a fry pan and cook the prawns for 2-3 minutes on each side. While the prawns are cooking, spread each toast slice with avocado. Once the prawns are cooked, top the avocado with a prawn, a slice of prosciutto and a teaspoon of aioli. Serve immediately.
- Prawn, avocado, prosciutto and aioli bruschetta
- Roasted red onion and garlic ravioli with cream and thyme sauce
- Roast beef with mustard, garlic and herb butter
- Rosemary chips
- Rocket, roast tomato and parmesan salad with pink peppercorn dressing
- Rich chocolate cake with spiced berries and whipped cream
Rochelle and Phil were told that their food would have to be photographed prior to eating it (and they happily agreed), so I will shortly be uploading the recipes and the photos along with a menu plan for what can be prepared in advance. We had a lovely relaxing meal with much being prepared in advance.