Lady Marmalade Salad

I made this salad as an accompaniment to my anchovy and olive pissasladiere. I wasn’t 100% happy with that so I won’t post about it this time but this salad from Jamie Oliver’s ‘Veg’ was really something special even though I couldn’t get the chicory that’s meant to be in it and subbed with Romaine lettuce. You cook down some orange juice then add some honey and vinegar so it’s spicy and sweet and honestly I think I could drink the stuff. Jamie recommends to serve with goat cheese on toast. I remember a few years ago there seemed to be a trend of pairing orange and coffee flavour which sounds intriguing but I never got round to trying it out, probably in cake form.

Serves 4

Ingredients

  • 2 tablespoons pistachios
  • 4 oranges
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1 heaped teaspoon runny honey
  • 2 romaine lettuces

Method

1.) Shell the pistachios then toast lightly in a frying pan.

2.) Bash them up in a pestle and mortar and set aside.

3.) Chop the oranges in half and squeeze the juice out into a small saucepan. Remove any pips.

4.) Simmer until syrupy then take off the heat.

5.) Add the vinegar, olive oil and honey and season with salt and pepper. Mix everything.

6.) Wash and chop up the lettuce and place in a salad bowl. Mix with the dressing. Serve and sprinkle with the pistachios.

Halloumi Orange Salad

It’s kind of summer in the UK (well as much as we get) so I fancied a nice summery salad which I found in this on the BBC Good Food website. The Vitamin C probably did me a few favours with my COVID too. Early this month the two final episodes of Stranger Things aired and I got round to watching them this weekend, it was a bit of an event to manage for as they’re film-length. Even if you haven’t seen this show, you must have heard of how Kate Bush’s song ‘Running up That Hill’ has given her a number one over thirty years after the original song came out. It’s even cooler because she’s now made the record for the longest time period between two number one songs. The song features because in the show there is another world full of monsters called the ‘Upside Down’ and the biggest monster of all ‘Vecna’ can drag you down there if you have something traumatic that’s happened in your past. However, your favourite song can pull you out of it, which is how Kate Bush features. Obviously this led to a discussion on what would be the song that rescues you from Vecna, mine would be Bohemian Rhapsody which in my opinion does for music what the Godfather did for films. My husband stole my suggestion and my friend’s was ‘Life on Mars’. What would you choose?

Serves 2 as main meal

Ingredients

  • 2 large oranges
  • 1 1/2 tbsp wholegrain mustard
  • 1 1/2 tsp honey
  • 1 tbsp white wine vinegar
  • 1 tbsp oil
  • 2 large carrots (I used carrot battons as it was all I could find but the original recipe calls to grate the carrot into ribbons)
  • 225g halloumi
  • 100g watercress

Method

1.) Peel the oranges and cut the flesh away from the pith. Chop into small pieces

2.) Add the oranges and juice to a large bowl. Add the carrots and watercress.

3.) In a small bowl, mix the honey, mustard, vinegar and oil and pour into the salad. Mix everything to coat.

4.) Slice up the halloumi and place on a baking tray with some baking paper.

5.) Grill under a hot grill for 5 minutes until browning and bubbling. Flip with a fork and do the same on the other side. Serve with the salad.

Rajas tacos with Cactus salad

Rajas means strips of poblano chilli and these strips are mixed with some crème fraiche, garlic and creme fraiche. I served this with a cactus salad. Cactus tastes like a non-spicy jalapeno so really delicious with a bit of cheese. I got the recipe from ‘Wahaca – Mexican Food at Home’ by Thomasina Miers. I’d probably reduce the amount of crème fraiche in the recipe in the future but it was a really delicious, fresh meal. I had to get both the poblanos and the cactus from Mexgrocer which worked out cheaper than Amazon and they have all sorts of tequila if you’re into that.

Serves 4

Ingredients

  • oil
  • 2 onions
  • salt and pepper
  • 1 tin poblano peppers (780g)
  • 3 cloves garlic
  • 250ml crème fraiche (I think you could get away with 180ml)
  • pinch allspice
  • pinch oregano
  • 8 mini tortillas
  • 80g Wensleydale or Mexican queso
  • 6 vine tomatoes
  • 1 440g jar cactus
  • 1 small onion
  • 10g parsley
  • 10g coriander leaves
  • 25g parmesan cheese
  • 1 lime

Method

1.) For the tacos, peel and dice the onions, heat some oil in a pan and cook on a low heat until very soft.

2.) In the meantime, peel and finely chop the garlic, then add to the pan with the allspice and oregano. Cook for a couple more minutes then season with salt and pepper. Move to a large bowl.

3.) Pour in the creme fraiche. Then drain and slice up the peppers, add and mix everything.

4.) For the salad, chop up the tomatoes and add to a salad bowl. Grate the parmesan and add that. Peel and finely dice the onion, parsley and coriander. Add to the salad. Drain the cactus, add in. Chop the lime in half and squeeze in the juice. Mix everything together.

5.) Crumble the wensleydale cheese. Assemble the tacos by adding some crème fraiche mixture to the taco, sprinkle over some crumbled cheese. Serve with the salad.

Smoked Tofu Salad

I am feeling particularly in the mood for spring after the sunny weather and visiting the Orangerie museum in Paris which houses many of Monet’s famous waterlilies. I was very much looking forward to seeing them after my attempt to reproduce a Monet in an art class. I highly recommend this museum, it’s amazing to see the full sized works of Monet and how what doesn’t look like much detail close up really makes the scene as a whole. I do think that Monet had the right idea just painting his garden everyday though unlike Monet, I hate gardening so I think I would have to get a house next to the sea or just paint cityscapes. Smoked tofu is just the best and this salad from the Hairy Dieters Go Veggie pairs it with orange, avocado, spinach and quinoa.

Serves 4 as lunch or 2 for dinner

Ingredients

  • 1 avocado
  • 2 oranges
  • 200g baby spinach
  • 200g smoked tofu
  • 4 spring onions
  • 1 tsp mustard
  • 1 tbsp olive oil
  • 1 lemon
  • salt and pepper

Method

1.) Simmer the quinoa in some water until cooked. Drain and set aside.

2.) Peel the oranges and cut out the segments away from the pith.

3.) Slice the oranges up thinly and push the segments and the juice into a large mixing bowl.

4.) Add the spinach to the bowl.

5.) Slice up the spring onions and add these.

6.) Make the dressing by whisking up the mustard, olive oil, juice of 1/2 of the lemon and some salt and pepper.

7.) Peel the avocado and slice this up and add to the bowl.

8.) Add the quinoa. Pour over the dressing and mix everything up. Serve.

Bhel Puri Salad

It’s a salad but a salad with puffed rice (Rice Krispies), Poppadoms and Bombay Mix. Salad doesn’t get much better than this. You only need 50g of delicious Bombay Mix, a delicious Indian snack with dried noodles and peas, peanuts and spices but unfortunately I could only find it in a big 500g bag and it’s ridiculously moreish and unhealthy. The recipe was in Jamie Oliver’s ‘Veg’ and went down pretty well in my household.

Serves 4

Ingredients

  • 2 cm ginger
  • 2 tsp tamarind chutney
  • oil
  • 1 pomegranate
  • 1 lemon
  • 50g peanuts
  • 100g rice krispies
  • 1 red onion
  • 1 cucumber
  • 200g cherry tomatoes
  • 10 radishes
  • 1 chilli
  • 15g mint
  • 15g coriander
  • 2 poppadoms
  • 1/2 tsp garam masala
  • 50g Bombay Mix

Method

1.) Peel and grate the ginger. add the chutney and 1 tbsp oil. Squeeze in the juice of the lemon and mix. Tip this into a salad bowl.

2.) Toast the peanuts and rice in a frying pan until lightly golden then set aside.

3.) Peel and dice the onion. Chop up the cucumber (I get rid of the seeds as they’re very watery). Quarter the tomatoes and slice up the radishes. Finely chop the chillis and the herbs. Add the vegetables with the salad dressing.

4.) Chop the pomegranate in half and bash out the seeds into the bowl.

5.) Add the garam masala and bombay mix and stir everything together.

6.) Crush up the poppadoms and sprinkle over the top before dishing up.

Double Corn Salad

I was only going to post on the blog until half time was over but as ever, my team are making it a painful experience. Cristiano Ronaldo is the only redeeming feature these days. It’s even dimmed my love of football somewhat though I’m still considering taking a week off work in November to watch some of the World Cup. I have to say I was a little bit sceptical when I saw this recipe for a salad containing popcorn in Jamie Oliver’s ‘Veg’ but he’s been right about everything else in that book and I was very pleasantly surprised. The dressing is also really good. I love a tangy dressing. Only thing is I don’t know if it’s just my English mustard or English mustard in general but its very hot and probably 1 tsp of that stuff is enough. The recipe also makes a lot of dressing so you could make some and have it with a lunch salad all week. You can also serve with some toasted ciabatta croutons.

Serves 4

Ingredients

  • 50g popping corn (ok Jamie pops his own from kernels which is definitely the cost-effective way but I was lazy so I got the microwave stuff)
  • 2 corn on the cobs
  • 1 iceberg lettuce
  • 4 spring onions
  • 30g mature cheddar
  • 30g blue cheese
  • 6 tbsp plain yoghurt
  • 1 clove garlic
  • 2 tsp English mustard (or 1 if it’s very hot)
  • 2 tbsp white wine vinegar
  • 10g coriander leaves

Method

1.) Put your popcorn in the microwave or heat in a pan with 1 tbsp oil and a lid until popped.

2.) Cook the corn on the cobs in the pan, turning over with a fork when the side a little charred.

3.) Set the corn to one side. Chop up the lettuce and add to a mixing bowl. Finely chop the spring onions and the coriander leaves and add to the bowl.

4.) Make the dressing by adding the cheeses, yoghurt, garlic, mustard and white wine vinegar into a blender. Blitz until smooth.

5.) Cut the corn from the corn in the cob. Hold in place with a fork if the corn is still hot. Add the corn to the salad bowl.

6.) Mix everything in the salad and divide between the plates. Drizzle over the dressing. Sprinkle over some popcorn. Serve.