Posts Tagged With: salad

Poached egg salad with limehairy mayonnaise

Posted on August 22, 2013 by melhm

What a great name! Limehairy is also known as hoary basil or perennial basil and has a delicious basilly aroma and pretty flowers – and bees love it too! This salad has simple ingredients but they come together so wonderfully, with a spicy kick from the leaves, creaminess from the eggs and vibrant herby notes…

ourkitchengarden.net

Fresh from the garden: iceberg lettuce, eggs, limehairy, landcress, salad burnet, lemon, garlic
Recipe source: Melissa (mayonnaise based on a Delia Smith recipe)
Serves: 4 or 24 tastes

ourkitchengarden.net

Equipment:

  • Medium frying pan
  • Bowls – large, 4 small
  • Draining spoon
  • Salad spinner
  • Paper towel
  • Scales
  • Measures: tablespoon, teaspoon, ½ teaspoon
  • Measuring jug
  • Chopping board and knife, scissors
  • Citrus juicer
  • Stick blender & its cup
  • Serving plates

 

 

 

 Ingredients:

  • 4 eggs

For the limehairy mayonnaise:

  • A small handful of limehairy leaves
  • A large handful landcress
  • 1 egg
  • ½ teaspoon salt
  • 1 small clove garlic
  • 1 level teaspoon mustard powder
  • 120ml rice bran oil
  • 25ml olive oil
  • 1 teaspoon white wine vinegar
  • 1 lemon
  • Freshly milled black pepper

To serve:

  • A small head iceberg lettuce
  • A handful salad burnet
ourkitchengarden.net

Salad burnet

What to do:
For the salad:

  • Separate out the iceberg leaves over the sink and rinse under the tap. Fill up a big bowl with cold water & wash the iceberg leaves in several changes of water. Spin dry.
  • Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
  • Wash and spin dry the burnet and strip off the leaves, discarding the stalks. Wrap them carefully in paper towel and keep them in the fridge with the lettuce.

For the mayonnaise:

  • Wash, spin dry and separate off the landcress leaves and discard the stalks into the compost.  Wash &spin dry the limehairy leaves.
  • Cut the lemon in half and squeeze one half to yield ½ teaspoon lemon juice. Peel the garlic clove.
  • Now break the extra egg into the cup of the stock blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, then blitz to blend these together.
  • Now measure the oils into the jug, mix well with a fork and ask a helper to pour it in a thin trickle into the cup whilst it’s blending. When all the oil is in, add the vinegar, lemon juice, landcress and limehairy leaves, then blend again until the leaves are quite finely chopped.

To poach the eggs:

  • Fill a medium-sized frying pan with water to a depth of approximately 4cm, heat it up to the boil, then lower the heat it to a bare simmer.
  • Then break the 4 eggs into the four separate small bowls taking care not to break the yolks and removing any shell with your fingertips. Then lower them, one at a time, into the simmering water and let them cook together, uncovered, for 4 minutes. Fill a large bowl with cold water.
  • Then, use a draining spoon to lift them from the water and transfer them to the bowl of cold water, until you are ready to use them.

To serve:

  • Bring the lettuce out of the fridge, gently slice up the leaves and arrange the leaves on each plate.
  • Holding a clean tea towel in one hand, scoop up an egg with the slotted spoon and carefully pat dry. Arrange a poached egg in the centre of each salad plate, drizzle some of the mayonnaise over the top of each salad, followed by a sprinkle of the burnet leaves.
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Warm salad of chestnuts, apple & sage

Posted on May 20, 2013 by melhm

I love autumn and the change in vegetables and fruits, as well as the colder nights and return to heartier dishes. This is lovely as a first course, or as an accompaniment to roast pork or even a slab of sheep’s milk cheese…

ourkitchengarden.net

Warm salad of chestnuts, apple & sage

Fresh from the garden: chestnuts, apples, red onion, lettuces, sage
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Chopping board and knives
  • Baking tray
  • Bowls – big
  • Salad spinner
  • Paper towel & tea towel
  • Apple corer, mandoline
  • Measures – scales, tablespoon
  • Frying pan, slotted spoon
  • Wooden spoon, foil, plate
  • Serving bowls
 Ingredients:

  • 10 fresh chestnuts
  • 2 pink lady apples
  • 1 red onion
  • A head of lettuce
  • A handful of radishes
  • Extra-virgin olive oil
  • 20 fresh sage leaves
  • 20g butter
  • Aged balsamic vinegar

What to do:

  • Preheat oven to 180C.
  • Carefully cut a small cross in the base of each chestnut. Place on a baking tray and roast in the oven for about 20 minutes until soft.
  • Meanwhile, separate out the lettuce leaves and wash thoroughly in several bowls of cold water. Spin-dry and then break or chop up the leaves into mouth-sized pieces. Wrap the leaves in a paper towel-lined tea towel and store in the fridge until you need them.
  • Wash and spin-dry the sage leaves. Wash the radishes & slice them with the mandoline.
  • Wash and wipe the apples dry, then using the corer, cut out the apple cores. Cut in half, then crossways into thin 5mm slices.
  • Peel the onion, cut it in half and then thinly slice it using the mandoline.
  • Heat the butter in the frying pan over medium heat. Add the sage leaves and cook until crisp, stirring & then transfer to a plate lined with paper towel.
  • Then add the apple slices to the frying pan and cook, stirring occasionally, for 5 minutes or until apples are golden and tender. Use a slotted spoon to transfer the apple slices to a plate.
  • Add the onion to the frying pan and cook, stirring occasionally, for 5 minutes until soft.
  • Carefully slide the chestnuts out of the oven & leave to cool for 5 minutes until cool enough to handle. Peel away the shells and the light brown skin and break into pieces. Set aside.
  • Bring out the leaves from the fridge and drop into a large bowl. Drizzle with a tablespoon of balsamic vinegar, add a pinch of flaked salt and grind of pepper. Gently toss with your fingers, then add the radishes, apple slices & chestnut pieces and divide among serving bowls. Finish off by garnishing with the crispy sage leaves.
ourkitchengarden.net

Infernal chestnuts!

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Lettuces, rocket and radish salad with poached eggs and tarragon mayo

Posted on April 26, 2013 by melhm

The list of ingredients we can add to a salad is endless… here we base our salads on salad leaves, fresh herbs and then seasonal additions. This one is a favourite with just-poached eggs and a wonderfully creamy dressing. We always try to have a salad on the table for every meal – I find at the beginning of new year the children are reluctant to eat lettuce leaves or radishes, but that changes as they become used to seeing the bowls on the table, and the difference of ingredients according to the seasons…

ourkitchengarden.net

Perfect yolky salad!

Fresh from the garden: Lettuces leaves, rocket, eggs, cucumber, radishes, tarragon, chives, oregano, thyme, marjoram, parsley
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:
  • Bowls – 2 large, 1 medium, 2 small
  • A salad spinner
  • Tea towel, kitchen paper
  • Chopping boards & knives
  • Peelers
  • Mandoline
  • Non-stick frying pan
  • Slotted spoon
  • Stick blender & cup
  • Measuring: jug, teaspoon, ½ teaspoon
  • Scales
  • Mezzaluna
  • Citrus juicer
  • Serving bowls

Ingredients:

  • 4 freshest free-range eggs
  • A bunch of salad & rocket leaves
  • A handful of herbs
  • A few garnishing flowers
  • A cucumber
  • Some radishes

For the tarragon mayonnaise:

  • 50g landcress
  • 1 large sprig tarragon
  • 1 extra egg
  • ½ teaspoon flaked salt
  • 1 small clove garlic
  • 1 level teaspoon mustard powder
  • 120ml rice bran or veg oil
  • 25ml olive oil
  • 1 teaspoon white wine vinegar
  • ½ a lemon
  • Freshly milled black pepper

What to do:

For the salad:

  • Fill up the 2 big bowls with cold water & wash the salad leaves in several changes of water. Spin dry and wipe the bowls dry.
  • Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
  • Fill up another bowl with water and wash the herbs and small garnishing leaves. Spin dry and  pick leaves, discarding stalks into compost.
  • Pick the petals from the flowers and reserve in a small bowl with the garnishing leaves.
  • Chop the herbs and keep separate in their own small bowl.
  • Wash the cucumber and peel if spiky. Slice into mouth-sized pieces.
  • Wash the radishes and trim any roots and stalk. Slice into smaller pieces or chunks – or even better, use the mandoline to carefully slice super-thin discs.

To poach the eggs:

  • Fill a medium-sized frying pan with water to a depth of approximately 4cm, then heat it to a temperature just sufficient to keep the water at a bare simmer.
  • Then break the eggs into the simmering water, one at a time until they’re all in, and let them cook, uncovered, for 2 or 3 minutes. Fill a large bowl with cold water.
  • The eggs are done when the white is no longer wobbly, then use a draining spoon to lift them from the water and transfer them to the bowl of cold water until you are ready to use them.

For the sauce:

  • Wash, spin dry and separate off the landcress leaves and discard any tough stalks into the compost.  Wash & spin dry the tarragon. Pick the tarragon to yield about 1 tablespoon leaves.
  • Squeeze the lemon half to yield ½ teaspoon lemon juice. Peel the garlic clove & finely chop. Wash & dry the chives and snip finely.
  • Now break the extra egg into the cup of the stock blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, then blitz to blend these together.
  • Now mix the oils in the jug and ask a helper to pour it in a thin trickle into the cup whilst it’s blending. When all the oil is in, add the vinegar, lemon juice, watercress and tarragon leaves, then blend again until the leaves are quite finely chopped.

 To serve:

  • Take the lettuce from the fridge and chop or tear into mouth-sized strips. Pop them into a big bowl, then add the spring onions and herbs & drizzle about a teaspoon of olive oil, a teaspoon of white wine vinegar  & a sprinkle of flaked salt over the whole lot.
  • Using your hands, turn the leaves to coat in the dressing and then divide the lot among your serving bowls.
  • Spoon an egg at a time out of the water and dry off with some paper towel or a tea towel, and then carefully arrange one egg on each salad.
  • Drizzle the mayo over the top of each salad, followed by a sprinkle of a few of the snipped chives and the flowers and serve immediately with tongs or service cutlery.

Notes: What is mayo short for? What other salad dressings could you use? Why do we need to wash the leaves so well? Why do we roll the leaves up to put them in the fridge? When would you need to use vinegar to poach the eggs? Why do we reserve the cooked eggs in cold water?

ourkitchengarden.net

Eggcellent salads!

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Autumn salad with poached eggs & tarragon and landcress mayo

Posted on April 3, 2013 by melhm

The list of ingredients we can add to a salad is endless… here at Bondi we base our salads on lettuce leaves, fresh herbs and then seasonal additions. This one is a favourite with just-poached eggs and a wonderfully creamy dressing. You can substitute watercress for landcress if you like.

ourkitchengarden.net

The double-yolk autumn salad with tarragon & landcress mayo

Fresh from the garden: Salad leaves, eggs, tarragon, chives, oregano, thyme, marjoram, edible flowers, cucumber, spring onions, garlic, lemon – the list goes on…!
Recipe source: Melissa
Serves: 4 at home or 24 tastes

Equipment:

  • Bowls – 2 large, 1 medium, 2 small
  • 2 salad spinners
  • Tea towel, kitchen paper
  • Chopping boards & knives
  • Non-stick frying pan
  • Slotted spoon
  • Stick blender & cup
  • Measuring: jug, teaspoon, ½ teaspoon
  • Scales
  • Mezzaluna
  • Citrus juicer
  • Serving bowls

 

 Ingredients:

  • 4 freshest eggs
  • A bunch of salad leaves
  • A large handful of herbs
  • A few garnishing flowers
  • Special extras: cucumber, spring onions – whatever you have

For the tarragon mayonnaise:

  • A small bunch of landcress
  • 1 large sprig tarragon
  • 1 extra egg
  • ½ teaspoon salt
  • 1 small clove garlic
  • 1 level teaspoon mustard powder
  • 120ml rice bran or veg oil
  • 25ml extra-virgin olive oil
  • 1 teaspoon white wine vinegar
  • ½ a lemon
  • Freshly milled black pepper

What to do:

For the salad:

  • Fill up the 2 big bowls with cold water & wash the salad leaves in several changes of water. Spin dry and wipe the bowls dry.
  • Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
  • Fill up another bowl with water and wash the herbs and small garnishing leaves. Spin dry and  pick leaves, discarding stalks into compost.
  • Pick the petals from the flowers and reserve in a small bowl with the garnishing leaves.
  • Chop the herbs and keep separate in their own small bowl.
  • Cut the root end from the spring onion and strip off the first layer or two. Thoroughly wash the remaining part and then chop into fine discs. 

To poach the eggs:

  • Fill a medium-sized frying pan with water to a depth of about 5cm, then heat it to a bare simmer.
  • Then break the eggs into the simmering water, one at a time until they’re all in, and let them cook, uncovered, for 2 minutes. Fill a large bowl with cold water.
  • Then use a draining spoon to lift them from the water and transfer them to the bowl of cold water until you are ready to use them.

For the sauce:

  • Wash, spin dry and separate off the landcress leaves and discard any tough stalks into the compost.  Wash & spin dry the tarragon. Pick the tarragon to yield about 1 tablespoon leaves.
  • Squeeze the lemon half to yield ½ teaspoon lemon juice. Peel the garlic clove & finely chop. Wash & dry the chives and snip finely.
  • Now break the extra egg into the cup of the stock blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, then blitz to blend these together.
  • Now mix the oils in the jug and ask a helper to pour it in a thin trickle into the cup whilst it’s blending. When all the oil is in, add the vinegar, lemon juice, landcress and tarragon leaves, then blend again until the leaves are quite finely chopped.

 To serve:

  • Take the lettuce from the fridge and chop or tear into mouth-sized strips. Pop them into a big bowl, then add the spring onions and drizzle about a teaspoon of olive oil, a teaspoon of white wine vinegar  & a sprinkle of flaked salt over the whole lot.
  • Using your hands, turn the leaves to coat in the dressing and then divide the lot among your serving bowls.
  • Spoon an egg at a time out of the water and dry off with some paper towel or a tea towel, and then carefully arrange one egg on the top of each salad.
  • Drizzle the mayo over the top of each salad, followed by a sprinkle of herbs and the flowers and serve immediately!

Notes: What is mayo short for? What other salad dressings could you use? Why do we need to wash the leaves so well? Why do we roll the leaves up to put them in the fridge? Why don’t we need to use vinegar to poach the eggs? Why do we put the eggs into cold water?

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Rocket, fennel and lentil salad

Posted on November 21, 2012 by melhm

I love every recipe from this book, there’s so much inspiration! I love it almost as much as our book!

ourkitchengarden.net

From the garden: rocket, fennel, parsley, onion, lemon
Recipe source: Hugh Fearnley-Whittingstall in Veg Every Day
Serves: 4 at home or 20 tastes

Equipment:

  • 1 small saucepan & lid
  • Colander or sieve
  • Chopping board & knife
  • Citrus juicer
  • Jar with lid
  • Bowls – large, med, small
  • Measures – jug, teaspoon
  • Salad spinner
  • Serving bowls
 Ingredients:

  • 125g little green lentils
  • 1 bay leaf
  • ½ small onion
  • A few parsley stalks
  • A large fennel bulb
  • About 75g rocket

For the dressing

  • 2 teaspoons Dijon mustard
  • A lemon
  • 120ml olive oil
  • A pinch of sugar
  • Flaked salt & black pepper

 

 What to do:

  • Put the lentils in the saucepan and add plenty of water. Bring to the boil and simmer for a minute only, then drain. Return the lentils to the pan and pour on just enough water to cover them. Add the bay leaf, onion and parsley stalks. Bring back to a very gentle simmer, and cook slowly for about half an hour, until tender but not mushy.
  • Meanwhile, to make the dressing: zest the lemon and then cut in half and juice. Add these and the rest of the dressing ingredients to the jar, put the lid on and shake until emulsified.
  • When the lentils are done, drain them well and discard the herbs and onion. While still warm, combine with a good half of the dressing. Leave until cooled, then taste and adjust the seasoning; you could add a little more salt, sugar, pepper or lemon juice if needed.
  • Trim the fennel, removing the tough outer layer (unless they are young and very fresh). Halve the bulb vertically, then slice as thinly as you can, tip to base.
  • Wash and spin dry the rocket, then pile about two-thirds of the lentils into wide serving bowls. Scatter over the rocket and fennel and trickle over the rest of the dressing. Scatter over the remaining lentils and serve.

Notes:What does emulsified mean? What other sort of lentils are there? What does fennel smell like?

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Wild rocket, broad bean, radish & Reggiano salad

Posted on October 30, 2012 by melhm

This salad is a beautiful celebration of Spring, with lots of lovely contrasting textures and flavours.

ourkitchengarden.net

Fresh from the garden: wild rocket, lettuces, broad beans, radishes, marjoram, edible flowers
Recipe source: Melissa, kitchen specialist Bondi PS

Equipment:

  • Saucepan & lid
  • Bowls – 2 large, 2 med, 1 small
  • Colander
  • 2 salad spinners
  • Paper towel
  • Mandoline
  • Potato peeler
  • Measuring – 1/4 cup, tablespoon, teaspoon
  • A small jar with lid
  • Plates or bowls to serve
 Ingredients:

  • 2 large handfuls of wild rocket
  • A handful lettuce leaves
  • 500g broad beans in pod
  • 4 radishes
  • 2 sprigs marjoram
  • 50g parmigiano-reggiano
  • 1 tablespoon red wine vinegar
  • A teaspoon of honey
  • 1/4 cup extra-virgin olive oil
  • Flaked salt & black pepper
  • Wild rocket or nasturtium flowers

What to do:

  • Fill the saucepan with water & set to boil on high heat.
  • Pod the broad beans, discarding the outer shell into the compost and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  • Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water. Drain again and double-pod by slipping the outer shell off into the compost. Reserve beans.
  • Wash the rocket & lettuces really well and spin dry in sections, reserving in a large clean, dry bowl. Wash & dry the marjoram sprigs, picking the leaves and leaving whole.
  • Using the potato peeler, shave off thin slices of parmesan into the small bowl.
  • Scrub the radishes clean, wipe dry and using the mandoline or a peeler, carefully slice into thin discs.
  • For the dressing, measure the olive oil, red wine vinegar and honey and pour them into the jar. Add a sprinkle of salt and pepper, and then put the lid on & give the jar a good shake.
  • Drizzle the dressing around the large lettuce and rocket bowl and gently turn the leaves with your fingers.
  • Place the leaves in the serving bowls, scatter the broad beans and radish slices and then sprinkle over the marjoram leaves and parmesan shavings.
  • Finish by carefully placing the wild rocket flowers on top of the bowls of salad. Serve immediately!

Notes: Where does parmigiano-reggiano come from? Why do we use honey vinaigrette here instead of the lemony dressing? What do the wild rocket flowers taste like?

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Our spring salad with strawberries and flowers

Posted on October 9, 2012 by melhm

This is a lovely salad to pair with heavily flavoured dishes and is fun to prepare – try not to gobble all the strawberries first!

ourkitchengarden.net
Fresh from the garden: Beetroot, lettuces, rocket, strawberries, edible flowers, lemon, parsley, marjoram, thyme, coriander, oregano
Recipe source: Melissa

Equipment:

  • Medium saucepan
  • Bowls – 2 large
  • 2 salad spinners
  • Tea towel
  • Kitchen paper
  • Chopping board & knife
  • Mortar & pestle
  • Measure – 1/3 cup
  • Citrus juicer
  • Mezzaluna, teaspoon
  • Serving bowls, little tongs
 Ingredients:

  • A bunch of baby beetroot
  • A large handful salad leaves
  • A few garnishing flowers
  • A handful of strawberries

Herby vinaigrette dressing

  • 1 small garlic clove
  • Flaked salt & black pepper
  • 1 lemon
  • 1/3 cup extra virgin olive oil
  • A small handful mixed herbs:
    parsley, marjoram, thyme, coriander, oregano, chives

What to do:

  • Chop off the beetroot leaves, keeping any small leaves. Scrub the beets and place them whole into the medium saucepan and fill with cold water. Set to boil for about 20 minutes.
  • Fill up the 2 big bowls with cold water & wash the salad leaves, gently dunking them a handful at a time into the water, then pulling out to see if any dirt is left behind. Repeat in fresh water until no dirt remains. Spin the leaves dry and then wipe the bowls dry.
  • Wash the flowers separately and drain on a piece of paper towel. Keep the flowers reserved, picking off the petals to use.
  • Wash and spin dry the herbs, and pick off the leaves. Wash and hull the strawberries and slice.
  • Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
  • When the beetroot are tender, drain them and place under running cold water until cool. Slip the skins off with your fingers and slice up.

To make the dressing:

  • Peel the garlic clove and put it in the mortar with a large pinch of salt. Pound to a paste.
  • Juice the lemon and add the juice to the mortar (without the pips) then stir the lot with the teaspoon and scrape it into a large bowl.
  • Stir in the olive oil and grind a little pepper, then whisk the dressing lightly. Add the herbs, chopping any large leaves in the mezzaluna if needed. Add to the dressing in the large bowl.

To assemble:

  • Unwrap the parcel of salad leaves & tip them into the bowl with the flower petals, herbs, strawberries, beetroot and the dressing. Gently turn the leaves in the dressing using your hands or tongs.
  • Transfer the salad to the serving bowls and serve immediately with little tongs.
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Salad of blood orange, beetroot, radish and goats’ cheese

Posted on September 13, 2012 by melhm

We love the arrival of blood oranges to signify the end of winter & beginning of spring! This salad is a firm favourite of ours, with its contrasting flavours and textures, and beautiful deep colours.

Our Kitchen Garden

Serves: 6 or 24 tastes
Fresh from the garden: blood oranges, radishes, beetroot, beetroot leaves, lettuce leaves, marjoram

Equipment:

  • Chopping board & knife
  • Small saucepan & lid
  • Colander
  • Paper towel
  • Measuring: tablespoon, teaspoon
  • Bowls – large, small
  • Garlic press
  • Salad spinner
  • Fork
  • Plates to serve
 Ingredients:

  • 3 or 4 baby beetroot
  • A small bunch of radishes
  • Small sprig of marjoram
  • A handful of lettuce leaves
  • 3 blood oranges
  • 1 garlic clove
  • 2 teaspoons aged balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • A small roll of goats’ cheese
  • Flaked salt and black pepper

What to do:

  • Cut the leaves from the beetroot, leaving about 2cms of stalk and reserving any small leaves. Gently scrub the beets to remove any dirt and place them in the saucepan with cold water to cover by about 5cm. Heat on high with lid on and boil for 20 minutes until soft when pierced.
  • Remove the stalks from the radishes & discard. Wash them well and then wipe dry with paper towel. Finely slice the radishes into thin discs and slide them into the big bowl.
  • Wash, dry and pick the marjoram leaves and reserve for the garnish.
  • Carefully wash and spin the lettuce and beetroot leaves dry. Break up into smaller pieces with your hands if needed, then roll up into a kitchen paper-lined tea towel & place in the fridge until needed.
  • Peel the oranges, removing any white pith and discarding it. Carefully cut the oranges into thin slices crossways and then place them into the big bowl. Scrape any juice into the bowl.
  • Squeeze the garlic through the garlic press into the small bowl.
  • Mix into the garlic the balsamic vinegar and olive oil, whisk with the fork and pour over the orange and radishes.
  • Season with salt and pepper and stir together gently. Leave to marinate for 10 minutes.
  • Meanwhile when the beetroot are soft, drain the saucepan and fill with cold water to cool the beets. When cool to handle, slide off the skins and root and thinly slice the beetroot. Add the slices to the radish and orange and combine in the dressing.
  • To finish, divide the salad leaves among your serving plates and scatter the beetroot mixture on top. Remove the wrapping from the goats’ cheese and dab chunks of cheese over each salad. Sprinkle with the marjoram and serve.

Notes: What other fruit and vegetable combinations can you think of for a salad? What other fruits can be dressed with balsamic vinegar? Why do we let the salad ‘rest’ for 10 minutes?

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Hail mighty Caesar!

Posted on August 30, 2012 by melhm

There are many variations on this classic salad, at home you can add some grilled chicken or crispy bacon – but this is the original, and a mighty fine one at that…!

Our Kitchen Garden

Fresh from the garden: cos (romaine) lettuce, eggs, lemon

Recipe source: adapted from a recipe by Martha Stewart

Equipment:

  • Measuring – ½ cup, tablespoon, teaspoon, ½ teaspoon, 1/4 teaspoon
  • Small saucepan
  • Salad spinner
  • Chopping board & knife
  • Scales
  • Citrus juicer
  • Bowls – large, small
  • Mortar & pestle
  • Fork
  • Medium frying pan
  • Slotted spoon
  • Serving bowls

 

 

 

 

 Ingredients:

For the croutons

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • Half a loaf of sourdough bread
  • 2 teaspoons salt
  • 1/4 teaspoon ground cayenne
  • 1/2 teaspoon ground black pepper

For the salad

  • 2 garlic cloves
  • 4 anchovy fillets
  • Flaked salt & black pepper
  • 1 lemon
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 4 large eggs to poach plus 1 extra
  • 1/2 cup extra-virgin olive oil
  • 1 large cos (romaine) lettuce
  • 80g Parmesan

 

What to do:

  • Preheat the oven to 200C.
  • Carefully melt the butter in the small saucepan.
  • Remove the crust from the half-loaf of bread and then slice the bread into cubes.
  • Combine the melted butter and tablespoon of olive oil in a large bowl. Add the cubes of bread and then sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a baking sheet. Bake until croutons are golden for about 10 minutes.
  • Meanwhile, discard the outer leaves of the lettuce, wash the inner leaves and spin them dry. Chop the leaves into 3cm ribbons.
  • Slice the crusts from the bread, discarding them, and cut the bread into 1cm cubes.
  • To poach 4 eggs, fill the medium sized frying pan 5cm deep with water and bring to a simmer. Fill the large bowl with cold water. Carefully crack each egg into a small bowl without breaking it and then carefully slide into the water. Let the pan sit for 4 minutes before removing each egg into the bowl of cold water with a slotted spoon.
  • Meanwhile, weigh the parmesan and grate it. Juice the lemon to yield 1 tablespoon juice. Separate the remaining egg and reserve the yolk.
  • Place the garlic, anchovy fillets, and a teaspoon of salt into the mortar. Using the pestle, mash the garlic and anchovies into a paste. Using the fork, whisk in a grind of pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Transfer to the large bowl and whisk in the olive oil.
  • Add the croutons, the lettuce and most of the cheese to the bowl, and toss well. Divide into your serving bowls.
  • Carefully drain the eggs one by one and place on top of each salad. Sprinkle the remaining parmesan on and serve immediately!
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Luxury potato salad

Posted on August 10, 2012 by melhm

Fresh from the garden: Potatoes, corn, chives, coriander, mint, spring onions

Recipe source: Melissa

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We’re enjoying some slightly warmer weather – hurray! Whether in the park at a picnic, or at home with a BBQ this salad is always a winner – and especially with this luxurious mayo.

Equipment:

  • Scrubby brush
  • Large saucepan
  • Chopping board & knife
  • Measuring tablespoon, teaspoon
  • Salad spinner, paper towel
  • 2 medium bowls
  • Garlic press
  • Tea towel
  • Measuring jug
  • Electric whisk, 2 beaters
  • Glad wrap
  • Colander
  • Metal spoon
  • Serving bowls
 Ingredients:

  • 2kg chat potatoes
  • 2 corn cobs
  • 2 sprigs mint
  • 8 spring onions
  • A small handful parsley
  • 12 chives
  • A small handful coriander
  • Flaked salt

Mayonnaise

  • 2 large eggs
  • 1 garlic clove
  • 1 heaped teaspoon English mustard powder
  • Cooking salt & black pepper
  • 275ml Rice Bran or peanut oil
  • White wine vinegar

What to do:

  • Wash the potatoes well, using a brush if needed, and cut any larger ones in half or quarter. Put them all into the large saucepan, cover with cold water and set to boil.
  • Strip the husks from the corn cobs, wash and wipe dry and then carefully slice off the kernels.
  • Wash the mint and add to the potatoes with a tablespoon of cooking salt. Once the water is boiling, check to see if tender after about 15 minutes. In the last minute of cooking, add the corn kernels.
  • Meanwhile make the mayonnaise (see over for recipe) and wash the remaining herbs and spring onions and dry well. Pick the herbs and finely chop; remove the outer layer of spring onion (discarding it) and chop into slices about half the size of the nail on your little finger.
  • When the potatoes & corn are tender, pour out into a colander and drain. Shake to remove excess water and turn back into the warm saucepan, immediately adding the mayonnaise and spring onions. Using the metal spoon, carefully turn the warm mixture so that all is covered. Taste for seasoning and add if needed.
  • Just before serving, sprinkle over the chopped herbs and turn out into serving bowls.

Mayonnaise

  • Separate the eggs and put the 2 yolks into a medium bowl reserving the whites for another use.
  • Crush the garlic clove and add to yolks with the mustard powder and a teaspoon of white wine vinegar.
  • Season with a level teaspoon of salt and a few twists of freshly milled pepper, and mix well together. Place the bowl onto a folded damp tea towel to steady.
  • Measure the rice bran oil into a jug, and using the electric whisk in one hand, add just only one drop of oil to the egg mixture, and whisk that in. Keep adding just one drop at a time, mixing in well after each addition.
  • As soon as it begins to thicken, begin to add the oil in larger drops.
  • When about half the oil is in you can begin pouring in the oil in a thin, steady trickle – whisking the whole time.
  • When it’s all in, taste and season with salt and freshly ground black pepper and, if it needs it, a little more vinegar to taste. Cover with wrap and chill until the potatoes are ready.

TROUBLESHOOTING!

  • There is a risk home-made mayonnaise will curdle or split if you add the oil too fast, too soon. If that happens, just put a fresh yolk into a clean bowl, add the curdled mixture to that, drop by drop, and then carry on with the remainder of the oil as if nothing had happened.

Notes: What does to curdle mean? What is a chat potato? Why do we start cooking the potatoes in cold water?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | Leave a comment

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