Poached Soft Egg & Bacon Salad

This has got to be one of my favourite salads at the moment and I call it my BREAKFAST salad.  If you unpack it, you could say it is a twist on a Caesar, but without the fluff.

The key ingredient here is the egg, so make sure they are free range and fresh!  According to Heston the best way to test if an egg is fresh or not ... drop a whole egg into some water - a fresh egg will sink, an old egg will float.

Poached Soft Egg & Bacon Salad

Serves 2

100g streaky smoked bacon, cut into bit sizes
Juice of 1/2 lemon
1 tbsp Dijon mustard

3 Tbsp oil oil

4 eggs

Pkt croutons store-bought
80g wild rocket
80g salad greens
30g Stilton, crumbled (optional)

Heat a non-stick pan, add bacon and cook over high heat for about 5 minutes until it is crisp and golden. Turn heat off and remove bacon from the pan and drain on some kitchen towel.  Whilst the pan is still hot add  lemon juice, mustard and oil and mix well, scraping the bottom of the pan to deglaze.  Pour dressing over a sieve into a small bowl and allow to cool.

Poach eggs in boiling water for 4 minutes - we need runny eggs. Remove and allow to cool.  

Divide rocket and salad  greens over 2 plates.  Add bacon and croutons.  Carefully place eggs on top. Crumble with Stilton if desired and drizzle with salad dressing. Season with salt & pepper.

Enjoy
~ Michelle ~

Caesar Salad

Who doesn't love a good chicken salad? Although rather plain, the secret is all in the dressing with the key ingredient being the anchovy and good olive oil.

Did you know that anchovies are usually classified as an oily fish? Always use salted anchovies that are in oil rather, to get maximum flavour rather than those that are pickled in vinegar -  which is more common in Spanish dishes - and are mild in flavour.

Now talking olive oil ... you have 2 choices.  

1. Extra-Virgin Olive Oil - which comes from the virgin oil production only and is of the higher quality giving you a superior taste with some fruitiness to it.   
2. Virgin Olive Oil - comes from virgin oil production as well but with has slightly lower quantities of free acidity but also offers a good taste

Suitable for 2 foodie lovers ...

RECIPE:
6 chicken legs
Salt & pepper to taste
Olive oil
3 cloves garlic, finely chopped
1 pkt bacon, smoked
Fresh rosemary
Cos (Romaine) lettuce
Croutons (store-bought)
Parmesan, shaved

Turn oven on to 200'C

Rub chicken legs with salt, pepper and your favourite spice

Place on a baking sheet

Drizzle generously with olive oil and sprinkle with garlic

Drape bacon strips over the legs (this allows the bacon fat to drip into the legs and keeps them moist)

Place rosemary on top and drizzle again with some olive oil

Bake one shelf up from the middle for 20 min or until chicken is tender and bacon is crispy.

Pull lettuce roughly apart and place in a bowl with lots of croutons

Tear bacon strips and pieces of chicken (keep them chunky) and add on top of the salad. 

Dressing made in a bottle: 

Mix 1/2 clove minced garlic, 1/2 cup grated Parmesan, 1 tbsp natural yoghurt and 4 anchovies minced (essential) with a 3:1 ratio olive oil to fresh lemon juice in a bottle. Add lid and shake it up like you have never shaken anything before.  

Add dressing to the salad, mix through WITH YOUR HANDS to coat well 

Add shaved Parmesan on top and serve immediately

Steak & Red Onion Salad

This is certainly a new take on salad and it is all about protein, protein and more protein with a balance of some greens.  So no rabbit food here!  Guys, this one is for you!  It is a meaty main-course packed with flavour thanks to the glazed rib-eye steak (as big as you want) and mustardy vinaigrette, with a little blue cheese for some decadence and depth.

The success of this salad is about having a good steak, so don't cut corners on this one.  I like to use an aged rib-eye beef steak, which is from the rib section.  It is both flavourful and tender, coming from the lightly worked upper area of the animal.  Also try and choose a steak with a good 'marbling' of fat which makes it perfect for grilling.

So the recipe called for sherry vinegar which I did not have in the pantry, so I simply mixed 2 teaspoons of white wine vinegar with 2 teaspoons medium sweet Sherry, and the result was fine. After all, playing in the kitchen should be about trying new things anyway.

Red onions are good to use as they are generally large and look great on a salad and offer a mild, sweet flavour.

Suitable for 2 foodie loves

RECIPE:
450g rib-eye steak
3 Tbsp butter, melted

For spice mixture
1 tsp paprika
1 tsp pepper
2 tsp salt
1 tsp garlic powder
1/2 tsp Piri Piri
1/2 tsp dried oregano
1/2 tsp dried thyme

Vinaigrette:
4 tsp sherry vinegar
1 tsp Dijon mustard
1 tsp honey
1/4 tsp garlic spice
Salt & pepper to taste

1 medium red onion, cut into rings
5 cups baby salad greens
1/2 cup cherry tomatoes, halved
60g blue cheese, crumbled

Heat griddle pan on a high heat
Mix spice on a dinner plate and coat steak generously on both sides
Dip both sides of the steak in the melted butter
Add to the griddle pan and cook for 3 - 5 min each side - pending how you like it
Transfer to a cutting board, wrap in foil and rest
For vinaigrette, combine vinegar, mustard, honey, garlic, salt and pepper in a bowl and whisk in 1/4 cup olive oil
Brush onion slices with 2 tsp oil, add to the the same griddle pan, cooking 3 - 4 min each side
Toss greens, tomatoes and enough vinaigrette to coat lightly over 2 plates
Remove steak from the foil and cut across grain into strips
Add on top of the greens with some onions
Sprinkle with blue cheese and drizzle with additional dressing.

Potato, Pesto & Green Bean Salad

The coals are burning down beautifully for the 28-day matured rib-eye steaks that are busy marinating. I have tried all sorts of marinade ... those with beer, wine, tomato sauce and other.  The best I have come up with is really simple, as it seasons and salts at the same time.   Add 2 Tbsp soya sauce and 1 Tbsp fish sauce (yip, fish sauce, and don't drop it on the floor - you will be sorry) to a deep flat bowl.  Season with salt and pepper, mix well and  add steaks.  Marinade for min 20 min and max 2 hours at room temperature.  Turn once or twice to coat both sides.

Okay, back to what to serve on the side? I LOVE, LOVE, LOVE potato salad, but hate 'death by mayonnaise'. I did find in the store the other day a mayonnaise that claimed to be 'lighter than light', but it tasted like plastic - so not an option for me the non- mayo lover.  Mmm let's turn up the volume on flavour and keep the calories down (besides the potatoes) to an all-time low.  How about a potato, pesto & green bean salad?

POTATO, PESTO & GREEN BEAN SALAD
~ Eatloveplaywithfood.blogspot.com ~

I like to use new baby potatoes for two reasons really; - firstly to keep the delicate skin on for added flavour and secondly, when you cut them in half there is a wonderful contrast between the creamy white flesh and the rustic skin. Red potatoes or any potato variety that is recommended for making chips also works very well, just cut them into quarters to keep it bite size.
 
Use a flavoursome mushroom!  If you don't have brown chestnuts, shiitaki works just as well.  White button mushrooms are a no-go ...they are about as interesting as cardboard - tasteless and chewy.  My favourite shelf-herb at the moment is dried tarragon. French tarragon is the variety generally considered best for the kitchen, but if you don't have any, no worries, it is optional here.

This recipe is easy and suitable for 4 foodie lovers.

RECIPE
1kg baby potatoes (skin on)
250g green beans, top, tailed and cut into 1 inch lengths
1/4 cup store-bought green pesto
1 tsp salt
1/2 tsp black pepper
1 tsp dried Tarragon (optional)
1/4 cup spring onions, finely sliced
5 brown chestnut mushrooms, sliced, no stalks
2 Tbsp good olive oil
Parmesan, shaved

Steam potatoes until tender and leave to cool
Steam beans until just tender - they still need to be nutty and bright green
Toss the beans whilst still warm in a bowl with pesto
Cut the potatoes in half lengthwise and season with salt, pepper and tarragon
Add dressed green beans, spring onions, mushrooms and olive oil and toss lightly
Sprinkle with some Parmesan

I like to serve this at room temperature, but it is also awesome served warm.

Time to go and BBQ, enjoy a glass of Chardonnay and catch up with my hubby on what he's been doing all day in his office!

          ~ Michelle ~

Chicken Coronation Summer Salad

This is a perfect weekend salad as a main dish on a lovely sunny day.  It is also low calorie and has good layers of flavours and very filling with the chicken and almonds.  

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Chicken Coronation Summer Salad

100g light mayonnaise
100g Greek yoghurt
50ml cup dry white wine
1 tsp Piri Piri
1/2 tsp salt
1/4 tsp pepper
Salt & pepper to taste
2 chicken breasts
1 clove garlic, peeled
2 sprigs fresh thyme
1/2 cup celery stalks, chopped
2 tbsp spring onion, chopped
1/4 cup raisins, soaked in warm water
1/2 cup salted almonds, roasted


For the dressing mix mayonnaise, yoghurt, wine, pipi piri, salt and pepper and set aside
Season chicken breasts with lots of salt and pepper
Place side by side on some foil which has been lightly greased
Add garlic and thyme between the breasts
Close foil to make a parcel and bake for 30 min at 180'C
Cut into bite size cubes.
Add celery, spring onions and raisins to chicken
Add dressing and toss
Add salad greens to a plate, place chicken on top and sprinkle with warm almonds

Footnote: This recipe is even better if you rest the chicken in the dressing overnight.  

Mint, Cucumber & Apple Summer Salad

Summer salads don't get better than this.  Sweet, sour, crunchy and just plain refreshing ... especially with a BBQ.  Prepare all before guests arrive and then toss together just before serving - which only takes 5 minutes.  Suitable for 4 - 6 foodie lovers. Here we go ...

Mint, Cucumber & Apple Summer Salad
Picture: Not Quite Nigella - www.facebook.com/eatloveplaywithfood.

1 big red apple, cored, diced
1 big green apple, cored, diced
8cm piece of cucumber, cubed
2 stalks celery, chopped
200g goat's cheese feta, cubed
60ml cream
60ml mint jelly/sauce
Salt & pepper to taste
50g pecan, rough chop
Mint for garnish

Cut apples, cucumber and feta into cubes
Chop celery stalks (no leaves)
Mix cream and mint jelly/sauce together
Combine apples, cucumber, celery and feta in a bowl
Pour cream and mint mix over and toss well
Season with salt & pepper, place in a serving bowl and sprinkle with nuts
Garnish with fresh mint

Thai Sweet Chilli Steak Salad

Been an active day and feeling like something healthy.  This is a hearty and great salad but without the usual boring salad greens.  It has a punch of flavour, is nutty and crunchy and is slightly warm.  Did I mention it is great for the waistline? I usually get my hubby to do the meat on the grill and then we finish it off together.  Here we go ... (suitable for 2 foodie lovers)

Thai Sweet Chilli Steak Salad

1 Tbsp fish sauce
2 Tbsp Soy sauce
3 Tbsp Sweet chilli sauce
1/2 tsp lemon juice
2 tbsp olive oil
300g Rump steak
1/2 English cucumber, cut in half lengthwise, seeded, sliced
2 ripe tomatoes, halved and seeded, sliced
1/2 red onion, thinly sliced
Bunch of mint leaves, rough chop
Bunch of coriander, rough chop
1/2 cup bean sprouts

Dressing
1/3 cup sweet chilli sauce
1 tsp lemon juice
1 tsp fish sauce
1 clove garlic, minced

Mix fish sauce, soy sauce, sweet chilli and lemon juice in a flat dish
Add rump steak and marinade, min 30 min, few hours is best
Heat oil in pan and fry steak for 3 min each side
Remove from pan and allow to stand for 5 min in aluminium foil
For dressing: in a jug whisk together all ingredients and set aside
In a bowl combine cucumber, tomatoes, onion, mint, coriander and sprouts
Thinly slice steak, toss through salad with dressing just before serving.

Yummy!