Here they are :
Yum!
Next up ... hints and tips
... on warm salads. I know that's a contradiction since salad is meant to be cold but rules are made to be broken. My warm salad is a “gallimaufry” - meaning jumble or a medley if you prefer!
Chicken Gallimaufry
Serves 2
2 chicken breasts, sliced at an angle
(from slow cooking a whole chicken
recipe given in the post “Back to normal A Tickle Tray)
250ml chicken stock
2 tbsp rapeseed oil
350g red new potatoes, halved or quartered
should be 2cm ish.
Half a lemon cut in half
135g baby leeks, topped, tailed and cut into 1.5cm pieces
1 tbsp tapenade - 15ml
110g fine asparagus
Salt and pepper
Chopped flat leaf parsley to garnish
Pre-heat oven 200fan/220c/Gas 7.
Put the potatoes and lemon wedges into the foil tray you set aside after the slow cooking (or a medium roasting tin if you prefer) and toss with 1 tbsp of oil, season and roast for 20 minutes.
Turn down the oven to 180fan/200c/Gas 6.
Snap the asparagus to remove the woody ends – they should be of a similar size - then blanch, plunge into ice cold water and pat dry. You can prep ahead if you wish, then box and fridge.
Toss the leeks in the remaining tbsp of oil and add to the potatoes. Add the tapenade and fold through. Bake for 10 minutes then add the blanched asparagus for 5 minutes, fold in gently with the potatoes.
Whilst the potatoes et al are baking warm the stock – you should get 250ml from your chicken after straining. (This recipe is based on a slow cooked whole chicken).
To assemble, divide the potatoes, leeks and asparagus between two large bowls – plates will do. Top with the sliced chicken breast – one breast per serving - and add a liberal drizzle of the stock. A sprinkle of parsley to garnish and a wedge of lemon.
There's a photo-guide too …
This is definitely a relish and not a chutney since it contains vegetables and fruit - chutney is made from fruit and additional spices et al – just in case you didn't know the difference!
It may not be the most sophisticated relish but then it doesn't mean to be – it's your own and really quick and easy to make.
Bazzin' beetroot relish
300g vac pack of organic cooked beetroot
drained and cut into small cubes
1 sharp eating apple, peeled, cored and cut
into small cubes
1 medium onion, finely chopped
75g soft dark brown sugar
1 tbsp balsamic vinegar
1 tbsp olive oil
salt and black pepper
Don't forget to use gloves when prepping your beetroot!
Mix well and place all the ingredients in a medium saucepan – 16cms in diameter. Simmer on a low heat, uncovered, for 30 minutes, stirring occasionally until all the liquid has been absorbed.
Take the pan off the heat and allow to cool. Box up and fridge until ready to use.
What I loved about this recipe is its usefulness – anywhere you want a relish it fits the bill - as a side with baked salmon or honey glazed gammon to plain and simple with bread and cheese.
Here's the supper – with the frittata sat on sautéed veggies and topped with the bazzin' beetroot relish :
Give it a go, you won't be sorry!
I get that cooking fresh beetroot is becoming a luxury – particularly if you roast it. You could cook it ahead using your oven when it's on – making use of all the space when you're cooking a roast for example. Don't forget to set your timer!
Choose beets of a similar size - preferably as small as possible and roast in foil – 180fan/200c/Gas 6 for an hour and then test with a paring knife, leave to cool and then peel. If your beets are larger then you may need another 15 minutes, then test again.
Your alternative is to use the vac packs which are already cooked and ready for roasting for 15 minutes!
The following recipe is so versatile for so many dishes both hot and cold :
Honey Roasted Beetroot
Balsamic vinegar – 2 tsp
Olive oil – 2 tbsp
Clear honey – 2 tbsp
Cooked beetroot – 500g
Salt and black pepper
Chopped fresh thyme – 2tsp or a sprinkle
of dried if you can't get fresh
Choose beets of a similar size and preferably as small as possible and roast in foil – 180fan/200c/Gas 6 for an hour and then test with a paring knife, leave to cool and then peel. If your beets are larger then you may need another 15 minutes, then test again.
Pre-heat your oven to 200fan/220c/Gas7.
Mix together the thyme, vinegar, olive oil and honey in a bowl until well combined.
Cut the beetroot in half and place into the bowl with the honey mixture and season, to taste, with salt and black pepper.
Place the beetroot into a deep roasting tray and roast in the oven for 15 minutes, or until the beetroot is sticky and glazed.
Next up … the beetroot relish
If you want something different, with bags of flavour thrown in, try this variation on a theme!
You can marinade and bake the salmon ahead, ready to roll when you are.
Spiced Salmon Frittata
Serves 4
For the spiced salmon marinade :
Marinade
2 x 4oz Salmon fillets
2 garlic cloves, crushed
1 tsp powdered star anise or one star anise
1 tbsp dark soy sauce
Mix together the marinade, pour over the salmon fillets, turning to coat thoroughly, cover and leave in fridge for an hour or so – preferably in a foil tray – much easier to transfer straight to the oven later.
Pre-heat your oven 180fan/200c/Gas 6. If you've used a foil tray to marinade the salmon then wrap it in foil and bake it for 10 minutes. Remove and set aside to cool. When the salmon has cooled flake it into small pieces, ready to add to the frittata.
For the frittata :
1 large cooked baked potato – peeled if
you prefer – cut into small pieces
5 spring onions, finely chopped
tiny drop of rapeseed oil
100g/4oz mature cheddar cheese, grated from your stash
4 large eggs
salt and black pepper
Whisk four eggs in a large mixing bowl, add the cheese and whisk again. Add a touch of salt and plenty of black pepper.
Sauté the potato and onions until softened then sprinkle in your flaked salmon, add the egg and cheese mixture.
Follow the frittata method to complete the dish. You could drizzle the residual marinade from the salmon over the the top of the cooked frittata.
Method
Using a non-stick frying pan – as a guide 28cms/11” in diameter. Heat a tiny drop of rapeseed oil, add the chicken, roast potatoes and veggies - sauté until softened, then pour in the egg and cheese mixture. Cook on your hob for 2/3 minutes to set the bottom. Transfer the pan to the grill - cook for 2/3 minutes REMOVE USING OVEN GLOVES – SEE WARNING!
Words of Warning!
Pre-heat your grill – BEFORE YOU TURN IT ON ENSURE THAT THE FRYING PAN YOU'RE USING WILL SLIDE EASILY INTO THE SPACE LEAVING AT LEAST TWO INCHES GAP BETWEEN THE PAN AND THE GRILL ITSELF, OTHERWISE YOU'LL BURN THE TOP AND THE MIDDLE WON'T BE COOKED.
Using a fish slice gently flatten down the frittata so that you break the top – you may find that the
mixture is still not quite cooked. Place back under the grill for another 2/3 minutes and check – it should be golden brown but if your preference is for a darker colour carry on to your desired
taste.
Minimum effort – maximum taste.
Here's a thought - you could use this recipe for a canapé!
I used a straight sided cutter measuring 6cms/2½” in diameter and you should get 12-14 canapés depending on how careful you are cutting out. A frittata is excellent served cold in whatever guise - so easy … so tasty – who needs a pre-packaged recipe box!
Next up ... the beetroot sides – hot or cold
A frittata always hits the spot – here's a posher version!
I had the usual suspects - leftover roasties – never wasted – and eggs, mature Cheddar cheese and a bunch of spring onions. The treat – smoked salmon.
Smoked Salmon Frittata
Serves 4
You'll need a large frying pan
240g roasties, cut into small pieces – plus
any crispy bits too!
1 bunch of spring onions, finely chopped
3 large eggs, beaten
2 handfuls of grated mature Cheddar cheese -
as a guide a handful weighs 75g approximately
100g packet of smoked salmon, snipped into
small pieces
a drop of rapeseed oil
black pepper
Heat a drop of rapeseed oil in your frying pan. Add the roasties and the spring onions and sauté for 3-4 minutes. Add the snipped pieces of smoked salmon and fold into the roasties and onions, sauté for 2 minutes.
Pre-heat your grill – BEFORE YOU TURN IT ON
ENSURE THAT THE FRYING PAN YOU'RE USING
WILL SLIDE EASILY INTO THE SPACE LEAVING AT
LEAST TWO INCHES GAP BETWEEN THE PAN AND
THE GRILL ITSELF, OTHERWISE YOU'LL BURN
THE TOP AND THE MIDDLE WON'T BE COOKED
Add the grated cheese to the beaten eggs to the roasties, onions and smoked salmon and cook on a medium heat on the hob for 2/3 minutes. Transfer the pan to the grill - cook for 2/3 minutes Remove the pan from the grill - USING OVEN GLOVES.
Using a fish slice gently flatten down the frittata so that you break the top – you'll find that the egg mixture is still not quite cooked. Place back under the grill for another 2/3 minutes and check – it should be golden brown but if your preference is for a darker colour carry on to your desired taste.
Serve on warmed plates – with any of the sides mentioned in the previous recipe.
Or you could try a spiced salmon version ...
Here we go :
leftover roasties – too good to waste
the frittata from the grill
a generous slice
Quick, easy and delicious. It is perfect on its own as a breakfast treat – if you prefer a brunch you could serve with, as I did, coleslaw – because I love it or beetroot hot or cold – there's a thought! You could serve wedges on the side if you want a more substantial meal.
The world really is your lobster (as I am fond of saying) with frittatas – anything goes – it's the perfect vehicle for all your leftovers!
Frittata is a great way of using up leftovers, worthy of a rummage in your fridge, all your favourite bits brought together. The great thing about a frittata is that you can make it as big as you like!
Use your leftover chicken, roast potatoes and any
cooked vegetables – dice and set aside
Using a large frying pan, sauté a finely chopped
onion in a drop of rapeseed oil and add your leftovers
as above
OR you could
Raid the fridge for any raw veggies - peppers, courgettes,
carrots – sliced and diced to a similar size – sauté until soft
with the onion and then add the cooked chicken and potatoes
Whisk four eggs in a large mixing bowl, add a couple
of handfuls of cheese and black pepper and pour onto
the chicken, potatoes and other veggies – cook on a medium
heat for 2/3 minutes – transfer the pan to the grill for 2/3 minutes
USING OVEN GLOVES!
Pre-heat your grill – BEFORE YOU TURN IT ON
ENSURE THAT THE FRYING PAN YOU'RE USING
WILL SLIDE EASILY INTO THE SPACE LEAVING AT
LEAST TWO INCHES GAP BETWEEN THE PAN AND
THE GRILL ITSELF, OTHERWISE YOU'LL BURN
THE TOP AND THE MIDDLE WON'T BE COOKED
Remove the pan from the grill
Using a fish slice gently flatten down the frittata so that
you break the top – you'll find that the egg mixture is still not
quite cooked. Place back under the grill for another 2/3 minutes
and check – it should be golden brown but if your preference is for
a darker colour carry on to your desired taste.
Serve with whatever floats your boat – bacon, sausages, fried chorizo and its oil, any cold meats and a salad – roasted portobello mushrooms make a perfect veggie addition. You could use Quorn pieces instead of chicken.
If your budget doesn't run to chorizo then use a packet of smoked bacon, place the rashers on a baking tray and bake for 15 minutes – 180fan/200c/Gas 6 – turn and repeat. Set aside to cool – the bacon will be crispy – deliberately! When the bacon has cooled, break into tiny pieces, box and fridge.
Here they are :
A very handy “savoury sprinkle” over scrambled eggs, fold into mashed potatoes or add to chicken casserole – the list is endless.
Frittata is never wasted – it's perfect the following day – cold – as part of a lunch box!