Salad revival Italian style :

Stromboli for the salad

As with mezze traditions and with our new sharing plates we should serve bread too.

I give you “Stromboli”. This is a recipe for those guests you are expecting that you know are going to say …. “I don't like … “.

If you are expecting a mixed age group or just want something different for supper this is the fastest pizza you'll ever make. It cheats in that you use a ready-made pizza base – if you're a purist knock yourself out and make your own base – in my defence my mission is to make your life easy.

Stromboli

400g prepared pizza dough or ready-made base

4 tbsp tomato paste

100g thinly sliced salami

120g baby spinach

100g thinly sliced mozzarella cheese

1 tbsp olive oil

Generous sprinkle of oregano or garlic Italian seasoning

Pre-heat your oven 220fan/200c/Gas 8. Place a large baking tray in the oven.

Place a dampened J cloth on your work surface. Place a piece of baking parchment on top of the cloth – it will stop it sliding – make sure you leave enough to get hold of – you're going to lift it onto the hot baking tray that's in the oven at the moment. Unroll the pizza dough gently on the parchment.

Spread the tomato paste onto the base. Add the slices of salami, followed by the spinach and then the mozzarella and sprinkle with the oregano or garlic Italian seasoning. Roll up the base from the shortest side and brush with the olive oil - make sure it's seam-side down when placed on the tray.

WITH CARE remove the tray from the oven and then carefully lift the parchment and the rolled up pizza onto it. Place back in the oven for 20/25 minutes until golden brown – check at 20 minutes.

When removed from the oven slice into portions to suit and serve.

Choose any of your favourite pizza toppings to create your own Stromboli – the fastest pizza ever.

Asda for the prepared pizza dough - £1.30 per 400g pack.

I know it's a tired cliché but – here are a couple of photos of the one I made earlier!

Salad revival continued!

If all things Italian is your bag then you might like what follows.

Way back in the blog I mentioned “Cicchetti” or to us ordinary mortals the Italian style of mezze or tapas.

Here's a few salad sharing plate ideas in the Italian style.

Fresh Mushroom Salad

or Insalata di funghi freschi

Serves 8

300g chestnut mushrooms

150g parmesan shavings

3tbsp extra virgin olive oil

juice of ½ lemon

3 tbsp flat leaf parsley, chopped

salt and white pepper

Clean and trim the mushrooms and slice thinly. Mix gently with the parmesan shavings. Whisk together the oil, lemon juice, parsley, salt and white pepper. Drizzle the dressing over the mushrooms and parmesan and serve immediately.

I think you'd have to agree that it doesn't get much easier! To save yourself even more time you can prep, box and fridge the mushrooms and ditto the parmesan shavings. Make up the dressing and keep in a screw top jar in the fridge. You're ready to roll in a minute – two at the most.

This recipe comes from a book called “Cicchetti” also mentioned previously – more on this little gem to follow.

Another all time winner for me would be frittata – everyone loves it and it is just as tasty served cold as it is hot.

Frittata

Serves 4

4 large eggs

400g cooked new potatoes, cubed

1 medium onion, finely chopped or 4 spring onions finely chopped

glug of rapeseed oil (2 tbsp)

black pepper

2 handfuls of grated mature cheddar cheese (50g approx)

1-2 tbsp flat leaf parsley, finely chopped

I use my trusted large frying pan for this task – the one I'm always droning on about - suitable to use in the oven as well as on the hob. I make this point because if you use this recipe then you'll be placing the frying pan under the grill – if you use an ordinary frying pan you may damage the handle, not to mention safety issues!

To begin, turn on your grill but before doing so check that the frying pan 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.

Sauté the onion in a little rapeseed oil until softened. Add the cooked cubed potatoes. Whisk the eggs in a mixing bowl, add two large handfuls of cheese and black pepper.

Add the egg and cheese mixture to the onions and potatoes and cook on a medium heat on the hob for 2/3 minutes. Then place the pan under the grill and allow to cook for 2/3 minutes. REMOVE THE PAN 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 the pan back under the grill for another2/3 minutes or until it is golden brown.

You have unlimited options to add to your frittata – you could begin with sautéing 200g diced chorizo which, as we know gives the declicious spicy oil. Then add the onions and potatoes as above.

To serve slide your cooked frittata onto a wooden board. Frittata looks impressive and inviting served hot and whole – you could if you prefer use a small circular cutter and cut individual portions – hot or cold. Sprinkle with the parsley either way!

Side for your “Salads”: Chickpeas

Did you think that chickpeas (aka garbanzo beans) were just used as an ingredient in hummus – think again!

Cheeky Chickpeas!

1 x 400g tin of chickpeas

2 tbsp olive oil

salt

Pre-heat your oven 210fan/230c/Gas 8

Drain the chickpeas and rinse. Lay the chickpeas on kitchen roll and pat dry.

Place the chickpeas in a bowl and toss them in the oil. Season with salt. ** Add optional spices.

Spread the chickpeas on a non-stick baking tray and bake for 30 minutes – shake gently after 15 minutes – check again after a further 10 minutes – the chickpeas should be golden brown – note to self, do not walk away! Ovens vary as do the size of the actual chickpeas and you do not want them to burn and spoil.

Check out these photographs.

If you like spice you could mix together a pinch of chilli, sweet paprika and garlic powders or any spice you like – sumac would work well. Sprinkle the spices over the chickpeas and mix well at ** above.

You could use them as texture to top a salad – warm or cold – or just munch away from the bowl – I warn you they are moreish!

Sides for your “Salads”: Broad beans et al.

Broad beans with smoked bacon and walnuts

Serves 6 with other sides

60g walnuts

125g of smoked bacon

4 garlic cloves, peeled and squashed

or 4 tsps of garlic paste

450g broad beans, blanched in boiling

water for 2 minutes (defrost if using frozen)

small bunch flat leaf parsley, chopped

Heat a large frying pan until hot, then add the walnuts and dry fry for 3 minutes shaking the pan, until they are toasted. Set aside.

Add the bacon and garlic to the pan and cook on a medium heat for 5 minutes until the bacon is crispy. Add the broad beans, season with salt and black pepper and cook for a further 3-4 minutes, stir through the parsley and walnuts before serving.

What I'm about to suggest goes above and beyond the call of duty!

You need to peel the broad beans – in other words take off the tough outer skin. I warn you this is a laborious task and you'll call me names - sometimes you've just got to get on with it. By all means leave the outer skin on if you can't be bothered but you are depriving yourself and your guests of the beautiful bright green bean – if grey is your colour with the skin on, then so be it.

There is a glimmer of light at the end of the tunnel – blanch and peel the broad beans when you've time – ahead of when you need them – watch rubbish daytime television to pass the time whilst peeling!

P.s. Optional additions – cubed feta cheese – cooked leftover chicken or cooked prawns.

Sides for your “Salads”: Spanish Spuds

Spanish Spuds

800g potatoes, cut into cubes

1 tbsp olive oil

1 onion, chopped finely

1 garlic clove, chopped finely or

1 tsp garlic paste

1 medium red chilli, seeds removed

chopped finely

1 tsp smoked paprika

1 tsp ground cumin

Pot of soured cream to serve

Boil the potatoes for 5 minutes. Heat the oil in a large frying pan and gently fry the onion until it colours. Add the garlic and spices, fry for 2 minutes.

Drain the potatoes and tip into the mixture. Turn to a high heat and shake the pan so that the potatoes are covered with the onion/spice mixture. Cook for 10 minutes until tender. Serve with soured cream.

This side would be a great addition to your sharing plates – bags of flavour, particularly if you're serving a fish platter. Different to the traditional tapas dish “patatas bravas” in serving with the soured cream and not tomato sauce. In addition to which the soured cream is served on the side of the side – if you get my drift – some like it, some don't.

The recipe given is for a large quantity – it's difficult to say how many servings – I would say eight to ten – you could halve the quantities if you wish but I've learnt from experience that whatever is leftover you'll absolutely, definitely and without doubt use!

Sides for your “Salads”: Pide

Perfect Pide

If you are going to go to town with your sharing plates then it would be rude not to include sides too.

Here's my first bread suggestion - mentioned in Mmmm – Mezze - Pide – I think it's actually pronounced pee-day. I first made this whilst training and it is truly scrumptious and well worth the effort.

You can choose whether you use the salt, oil and sesame seeds as a topping or roll in semolina and then sprinkle over it before baking.

Pide

one sachet of easy-blend yeast – 7g

pinch of salt

700g plain white flour

plus extra

1 egg

100ml olive oil

30g sesame seeds and coarse sea salt

for garnish or 2 tbsp semolina to roll

plus extra to sprinkle

Put the flour into a large bowl and make a well in the centre. Pour in the yeast and the olive oil reserving a little to brush over the bread prior to proving.

Mix until the dough forms into a firm ball, leaving the sides of the bowl. Cover with a clean damp cloth and leave to rise in a warm place until doubled in size.

Lightly oil two baking sheets.

Knock down the dough - divide into two, shape each into a round ball and then roll each in 1 tbsp of semolina . Roll out into two circles and place on the baking sheets. Brush with beaten egg, sprinkle with sea salt, the reserved oil and sesame seeds. Alternatively you can sprinkle with additional semolina. Leave to prove for 30 minutes in a warm place.

Pre-heat your oven 210c/190fan/Gas 7.

Using your fingertips make dimples all over the surface – as you see in focaccia.

Bake in a hot oven for 15-20 minutes until golden brown and when the base is tapped the bread sounds hollow.

Sounds good to me!

The “salad” story so far …

Your list of options is growing already :

Halloumi and Pomegranate Salad

Potato and Olive Salad

with chorizo alternative

A “greenery free” warm salad supper that ticks all the boxes. Serve these two dishes with chicken fillets seasoned with a spicy paste.

Chicken Rub

Serves 4

1 tsp each of ground cumin, coriander and garam masala, three cloves of garlic paste, add 2 tbsp of rapeseed oil and mix to a paste.

4 Chicken fillets

Use a frying pan that is suitable to transfer to the oven. Preheat the oven 180 fan/200c/Gas 6.

Heat your pan, then add a drop of oil (of your choice) and a knob of butter.

Season your fillets and then spread with the paste. Seal the fillets on both sides, pop the pan into the oven. Timing depends on the size of your fillets – 20/25 minutes – check after 20 minutes.

I'd suggest that you make double the quantity of the Pomegranate Dressing so that you've extra to drizzle over the chicken if desired. If the dressing is not required then place in a screw top jar and fridge.

Ta dah!