This worked really well, despite my initial doubts. Chicken marinated in lime juice and coriander leaves, then fried in cajun spices. Salad of radicchio leaves, red onion slices, cherry tomatoes, sliced snow peas, mandarin slices, radish slices, home-made feta, baby basil leaves. Orange juice squeezed over the top. Sea salt. Drizzled with orange-infused balsamic vinegar which is to die for. I would make it again.
Although it’s only spring, the weather has been warm enough to start making salads, and in the last year or two I’ve loved playing around with salads. This is relatively simple, colourful and healthy.
2/3 cup freekeh, cooked as per instructions
2/3 cup brown lentils, simmered with some salt for about 15 mins until crunchy but soft…
I combined the above and mixed a bit of garlic oil through them.
Red onion, sliced
Cherry tomatoes, halved
Diced mild red chilli
Chopped basil, parsley, coriander and chives (if you like mint, add some mint)
Sprinkle some sea salt and cracked black pepper on top
Drizzle with some lemon juice and place lemon slices on top. Serve with yoghurt to dollop on top.
We ate this with home-made pork sausages.
I’ll be making this again.
Christmas dinner is something of a gastronomic event in our house.
We decided to have the entree as lunch instead of with the evening meal. BBQ prawns marinated overnight in lemon and lime juice, garlic, lemongrass, kaffir lime leaves, chilli, black pepper and prawn oil. Served with a salad of cos lettuce, charred baby capsicum, cherry tomatoes, sliced zucchini and avocado and a dressing of palm sugar, fish sauce, lemon juice and diced chilli.
Here’s the dinner menu, served with Bird in Hand Sparkling Pinot Noir.
Spiced Duck Breast with Cherry Sauce
This started with an Ottolenghi recipe (from his book “Ottolenghi“), with the duck marinated overnight in a spice mix of crushed fennel and cumin seeds, pepper and salt. I made a duck with red wine sauce base from a Masterchef recipe (vol 2. p144). Then giving Ottolenghi a twist I added a few star anise and about 15 cherries and cooked it down. This worked really well….
Here is the accompaniment to tonight’s Chermoula Chicken and Beetroot and Yoghurt dip with Pita bread.
Oven- dried cherry tomato halves and fresh cherry tomatoes
Chopped red onion caramelised with sugar and blood plum vinegar
Toasted pepitas and slivered almonds
Fresh coriander and basil leaves
Blood orange segments
Diced red and green chilli
Toasted sourdough crumbs
Sprinkle with lemon juice and blood orange juice
Top with lemon slices, black pepper and salt