More salady stuff

Back to the warm salads …

This “salad” is excellent hot or cold and is a great idea to include as part of a mezze or thali as they say in India!

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.

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 poweder 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.

You'll not be disappointed!

A step by step chicken tikka guide

The colours are vibrant and stunning – just as they should be.

What's your salad bag?

For this dish mine was a forage 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 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.

Think about scaling up your salad - as it is it's a lunch and in particular easy to transport so would be great if you're on the move or just to take to the office.

Add more ingredients to the salad and serve with a flat bread of your choice for a supper – you don't have to make them if it's too much pressure!

Step by step salad photos

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

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!”

The dressing … to go with the chicken 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.

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.

More salady ideas to come!

Something salady

What's your opinion on salad? For people of a certain age the word “salad” is the stuff of nightmares and conjures up visions of limp lettuce leaves, a slice of boiled egg, ditto tomato and a spring onion – oh and if you're lucky salad cream too.

I have decided to make a salad more interesting – so here's a take on warm salads. I know that's a contradiction since salad is meant to be cold – rules are made to be broken. Henceforth 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)

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.

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 too.

Gallimaufry photos

The comments :

“I love chicken served this way, tender small slices of breast and the gravy is delicious”.

It matters not whether it's broth, gravy, jus, or sauce – so long as it takes good – it's whatever floats your gravy boat – that is beyond bad – I apologise.

Gallimaufry – Hints and Tips

First up, the potatoes. You'll notice that the recipe calls for red new potatoes. Have a look for “Albert Bartlett Apache potatoes – great for roasting or mashing in their skins”. I've found them in 600g bags. The majority of the larger supermarkets carry more varieties these days - another example is Ruby Gem, found at Waitrose.

Next the tapenade. You can do whatever is more practical – I always have a jar of black olive tapenade in my store cupboard and my favourite is M&S Black Olive Tapenade – it also has an excellent best before date. If you're feeling adventurous have a go at making your own. It's easy.

Coarse Tapenade

1 tbsp drained capers

85g pitted olives

1 tbsp olive oil

Two anchovies, chopped finely

1 roasted garlic clove

1 dessert spoon of lemon juice

Blitz all the ingredients. The trick is to stop pulverising whilst the mixture is coarse – it gives texture to the dish and not mush.

Then there's the stock. You can thicken it if you wish – as it is it's more of a broth. If you are a “gravy” person and prefer a little more substance then mix 1 tsp of cornflour with a drop or two of water and add gradually to the stock as you're warming it through. Note to self – don't be tempted to add anything else – whether to the stock or to the gravy – your stock is already infused with garlic and oregano, not for nothing do I call it liquid gold.

Here's another idea. This recipe makes me think of the perfect supper for a duvet/box set day. How romantic to make one huge plate to share … I'll leave that with you.

Finally – you still have two chicken legs, wings etc., leftover from the slow cooking. Strip the legs and wings of meat, bag and freeze – don't forget to mark the bag. Use the chicken in cooked pasta with Alfredo Sauce or as part of a mid week frittata or last but by no means least you have your protein element for your chicken salad wrap – with mango or raita dressing for lunch the next day – there will probably be enough chicken for two wraps – just in case you're feeling generous. If you have time then tip the remaining chicken bits into a large saucepan, cover with water – bring to the boil and simmer for 20-30 minutes strain and boom – chicken stock. Freeze it in small amounts – you'll be pleased you did. If you are short of time then bag the remains and freeze it for making stock for soup whenever the mood takes.

A bowlful for the beautiful game

It's another gallimaufry –

Asian Spiced Gallimaufry

Serves 2

The marinade

2 x 4oz fillet steak, sliced thinly

110 – 120g in grams (*see note below)

2 roasted garlic cloves

1 tsp powdered star anise or one whole star anise

1 tbsp dark soy sauce

Mix together the marinade and pour over the fillet slices, ensuring that the slices are thoroughly coated. Box and leave in the fridge for an hour or so – it won't hurt to leave it longer.

The stir fry sauce

1 tbsp dark soy sauce

1 tbsp Chinese rice wine (dry sherry will do)

1 dessert spoon of sweet chill sauce

mix together – can be made ahead, covered and fridged

Ahead of the game

Choose vegetables that are in season and that you love. I chose :

Cooked Jersey Royal potatoes – 500g

quartered

100g asparagus, blanched, plunged into ice

cold water, pat dry, box and fridge

100g baby broad beans – blanched and popped – box and fridge

100g small sweet mini peppers, finely sliced – bag and fridge

100g (2 large) salad onions, finely sliced - ditto

The amounts given are not set in stone – they are a guide to help you - build your own recipe.

*A note about weights – an ounce is exactly 28g but is usually written as either 25 or 30 – whichever suits you best but stick to what you decide – don't confuse yourself!

Plan of action up next!

When you're ready to cook it will take minutes. Don't forget to pre-heat your oven on low to warm the bowls.

Plan of action

Heat 2 tbsp of rapeseed oil in a pre-heated wok or large frying pan. I used a wok. Seal the fillet slices on either side quickly and then set aside – don't overcrowd – cook in batches. Add the onion and sweet peppers to the wok and stir fry for 2/3 minutes, then add the cooked potatoes, stir fry again for 2/3 minutes. Add the broad beans, asparagus and sealed, sliced fillet along with any residual juices. Finally add the stir fry sauce of dark soy, rice wine and sweet chilli sauce. Toss to stir fry for another 3 minutes.

Serve immediately in warmed bowls.

Here's the beginning of the photo-guide :

 

I have to end with another footballing metaphor – back of the net. Actually these days I always say – courtesy of the phenomenal athlete Usain Bolt - “back of the shed”.

I wrote this with entertaining in mind so it would work for any gathering, not just football!

Food for thought …

Chicken Gallimaufry

Chicken Gallimaufry

Serves 2

2 chicken breasts, sliced at an angle

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.

Whilst the potatoes et al are baking warm the stock – you should get 250ml from your chicken after straining.

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 too.

Chicken gallimaufry – or a warm chicken salad, whichever you prefer.

Photos on the way!