The final flourish – the dressing …

… and a few hints and tips

The dressing … to go with the chicken tikka salad

Who would have thought you'd be drizzling a quintessential Italian combination of extra virgin olive oil and balsamic vinegar – a marriage we already know is made in heaven – with another Indian classic – tandoori chicken tikka.

The dressing

4 tbsps extra virgin olive oil

1½ tbsps balsamic vinegar

1½ tsps brown sugar

¼ tsp coarse black pepper

¼ tsp cumin powder

pinch of salt

Whilst the chicken is cooking, with a whisk mix together all the dressing ingredients and leave to one side.

Now it's complete with the dressing drizzled!

Now it's looking even better – there are some dishes that just scream “eat me I'm delicious!”

A few thoughts so far :

I'd wear gloves when you coat the chicken – turmeric and chilli will stain your hands as well as equipment.

Make sure your “oven tray” has sides – unless you have a burning desire to clean your oven!

I used soft dark muscovado sugar in the dressing.

I marinaded the chicken from 11am – 7.30pm. It's very important that you cover the chicken marinade and keep it in a cold place. If you keep it in your fridge then bear in mind it's raw chicken and as such should be kept on the bottom shelf and more importantly that it is kept away from cooked food.

When the chicken is cooked I know you'll want to taste it – cook's privilege after all – a lot depends on your palate and that of your guests but tasted on its own you may find it a tad hot. I'd suggest that before you rush to judgement wait until you've assembled and tasted the completed salad.

A word about the “heat” of the spices. Remember recipes are meant to be a guide they are not set in stone. If you find the spices too powerful don't let it put you off – try reducing the green chilli paste, turmeric and red chilli powder from 1½ tsps to 1 tsp each.

It's personal taste after all – it's whatever suits you.

There's more to come ...

Now for the salady stuff …

… it really depends on your choice or what you've already got in the fridge.

I foraged in the fridge and I rescued :

Half a bag of baby new potatoes

(if you can get Cornish so much the better)

cooked, peeled and then cubed – approximately

8 potatoes

Iceberg lettuce – broked into small pieces

small sweet mixed peppers, de-seeded and sliced

finely

cherry tomatoes, halved

one medium sweet variety onion, sliced

finely

I chose a large white shallow bowl for the salad and began with the lettuce and then sprinkled the remaining salad ingredients, topping with the chicken pieces and finally drizzling with the dressing.

This dish is ideal for a lunch or a supper - you can make it your own - add more ingredients the salad and serve with a flat bread of your choice – you don't have to make them if it's too much pressure!

Here's a guide :

Experiment with colours – have a look at the small sweet peppers!

Now it's looking even better - there are some dishes that just scream “eat me I'm delicious!”

Next up – the final flourish ...

A photo-guide to the method …

… for the chicken tikka

Now for the salady stuff ...

It's always difficult ...

… to get it right when the weather is hot!

A warm “salady” dish I think fits the bill.

This “salady dish” is excellent hot or cold - it stands perfectly well on its own but better still as part of a party table. It's convenient in that you can marinade overnight and just pop into the oven when you're ready.

Here goes :

Tandoori chicken tikka salad

Serves 4

700g (1lb 8oz) chicken breast, cut

into chunks

Marinade

1½ tbsps ginger and garlic paste

½ tsp salt

1½ tsps green chilli paste

2½ tbsps white vinegar

5 tbsps vegetable oil

1½ tsps turmeric

1½ tsps red chilli powder

1½ tsps cumin powder

2 tsps garam masala

160g (5½ oz) Greek yoghurt

or low fat version

For the dressing

4 tbsps extra virgin olive oil

1½ tbsps balsamic vinegar

1½ tsps brown sugar

¼ tsp coarse black pepper

¼ tsp cumin powder

pinch of salt

In a bowl mix the chicken pieces with the ginger and garlic paste, salt, green chilli paste and the white vinegar and leave to one side.

In a separate mixing bowl, whisk the oil and turmeric. Add the red chilli powder, cumin powder and garam masala to the bowl then mix well before adding the yoghurt. Combine the mixture thoroughly.

Add the chicken pieces to the yoghurt mixture. Use your hands to ensure the chicken pieces are evenly coated in the yoghurt marinade. Leave the chicken to marinade for at least an hour. You can leave it in the marinade overnight, this way the chicken will absorb all the flavours thoroughly.

Once the chicken has been marinated, place the pieces on an oven tray. Cook in a pre-heated oven at 160fan/180c/Gas 4 for 20-25 minutes.

If you prefer a vegetarian or vegan version you can use Quorn pieces.

Next up a photo-guide to the method ...

Fettuccine foto guide!

 

Heat the butter and the cream

together

Add the Parmesan and heaps of

black pepper

The bowl

The bowl with petit pois

I didn't have any fettuccine in my pantry but I did have spaghetti – if you're not fond of “ribbony” types of pasta just choose your favourite.

You can adapt this to a plant based recipe using:

1 tbsp Flora Plant unsalted butter

200ml Elmlea 100% Plant Double Alternative

to cream

50g Parmesan alternative – for example

Violife Parmesan style

The best of it is that essentially it's veggie but you can adapt it to suit everyone – adding cooked chicken and/or diced chorizo, gently cooked in a dry frying pan so that it releases the residual oil – you could serve in separate bowls on the side.

The simple things in life are the best!

I could go on but have decided, lest you get bored, coming up we've got stuff for summer and in particular, what to cook in hot weather!

Fettuccine Alfredo

I mentioned the Alfredo sauce in “A couple of extra arancini ideas!” - this has got to be the simplest of recipes – and perhaps the most indulgent.

It's also my absolute favourite!

Fettuccine Alfredo

Fettuccine Alfredo was invented by Alfredo di Lelio who had restaurants in Rome in the early to mid 20^th century. Traditionally the dish was cooked at your table. As the dish became more popular it appeared in the USA. I was in Vermont when I sampled my first bowl – it was without doubt, the finest bowl of pasta and sauce I've ever eaten and the only one I've ever finished. That was a long time ago – yikes 1997! Since that time my quest has been to find a recipe as near as I could to that bowl of magic, here it is :

1 tbsp unsalted butter

200ml double cream

50g freshly grated Parmesan, plus more for sprinkling

Salt and freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

This sauce can be made ahead.

The above recipe would be sufficient for two servings – enough to coat 225g uncooked pasta. Traditionally there are no additions to Alfredo although I've had it served with petit pois. If you've never tried it you're missing out.

The sauce is so good!

There's a photo-guide too …

Passata pics and tips

Food for thought – my favourite tomato sauce recipe would be to serve with meatballs, in a bowl with good bread – what I call “feet up food”. Try a submarine roll filled with mozzarella slices or even spiced fried halloumi - add meatballs and drizzle with the tomato sauce.

More thoughts - a sauce base for a bolognaise or create a delicious tomato soup – if you're into cold soups then a gazpacho will tick that box.

The best - if you want a posh idea, turn your passata into a puttanesca sauce by adding tomato paste to enrich, followed by pitted Kalamata olives, capers and anchovy fillets.

Your freezer “store cupboard” will look very healthy!

Phew!