COBB SALAD WITH BUTTERMILK RANCH DRESSING
Get 3 of your five-a-day from this chicken and bacon dish, which might be custom-made to use leftover turkey and is packed with super molecule and vitamins.
- 2 Baby Gem lettuces, leaves separated
- 1 avocado, stoned and sliced
- 2 plum tomatoes, chopped
- 3 rashers cooked crispy bacon
- 140g/5oz cooked turkey
- breast or chicken, cut into bite-sized pieces
- 2 hard-boiled eggs
- Eggs, chopped into chunks
For the dressing
- 75ml buttermilk
- 2 tablespoon light mayonnaise
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped dill
- ½ garlic clove, crushed
PROCEDURE FOR MAKING COBB SALAD WITH BUTTERMILK RANCH DRESSING
What you need to do is whisk the dressing ingredients together with some salt in a small bowl, then arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.
SIMPLE SEAFOOD CHOWDER
This dish is a hearty meal that is chunky with smoked haddock, salmon and mixed potatoes. This meal is very easy to prepare if only you read the recipe thoroughly.
- 1 tablespoon vegetable oil
- 1 large onion
- Onion, chopped
- 100g streaky bacon, chopped
- 1 tablespoon plain flour
- 600ml fish stock, made from 1 fish stock cube
- 225g new potato
- New potatoes, halved
- pinch mace
- pinch cayenne pepper
- 300ml milk
- 320g pack fish pie mix (salmon, haddock and smoked haddock)
- 4 tablespoon single cream
- 250g pack cooked mixed shellfish
- small bunch parsley
- Parsley, chopped
- crusty bread, to serve
PROCEDURE FOR MAKING SIMPLE SEAFOOD CHOWDER
- Heat the oil in a massive pan over a medium heat, then add the onion and bacon. Cook for 8-10 minutes till the onion is soft and also the bacon is baked. Stir in the flour, then cook for an extra two minutes.
- Add in the fish stock and allow it to simmer, then add the potatoes, cover, then simmer for 10-12 minutes till the potatoes are baked.
- Add the mace, cayenne pepper and a few seasoning, then add the milk.
- Put the fish pie in the pan, gently simmer for 4 minutes, add the cream and shellfish, then simmer for one minute again, add the seasoning and sprinkle with the parsley then serve with some crusty bread.
SALT BEEF CLUB WITH CAJUN FRIES
A delicious sandwich garnished with sliced beef, homemade chips and creamy dressing.
- 1 big potato, cut into thin chips
- 2 tsp olive oil
- olive oil
- ½ tsp Cajun seasoning
- 1 heaped tablespoon mayonnaise
- 1 tablespoon chopped chive
- 1 tablespoon Dijon mustard
- 3 slices white or brown bread, lightly toasted
- 2 radishes
- Radish, thinly sliced
- 1 baby or ½ avocado
- Avocado, sliced
- 2 slices salt beef
- couple Little Gem lettuce leaves
PROCEDURE FOR MAKING SALT BEEF CLUB WITH CAJUN FRIES
- First and fore most, heat the oven to 200C/180. Place the chips on a non-stick baking pan, mix with oil and Cajun seasoning. Place it in the kitchen oven and bake, turning once, for 20-25 minutes or till golden and crisp.
- Meanwhile, mix the salad, chives and mustard in a very tiny bowl and add seasoning. Put the combination on two of the slices of bread. The first part of the slice with radishes and avocado and the other slice, spread-side up, add the salt, beef and lettuce. Now, cut and serve with cocktail sticks if you like.
CAESAR SALAD WITH CRIPSY CHICKEN
Caesar salad not only fit in with crispy chicken it also fits in with left over chicken too. So are you wondering how to use the left over chicken from last night’s party, then here is a solution.
- 4 crispy chicken thighs, sliced
- 125ml light mayonnaise
- juice 1 lemon
- 1 tablespoon Worcestershire sauce
- 50g Parmesan
- Parmesan, grated, plus extra to serve (optional)
- 1 garlic clove, crushed
- 50g croûton
- 1 large Cos lettuce or 4 Little Gem, ripped into pieces
PROCEDURE FOR MAKING CAESAR SALAD WITH CRIPSY CHICKEN
Firstly, in a big bowl, combine the mayonnaise, juice, Worcester sauce, grated parmesan and garlic, then season. Now add the chicken slices, croutons and lettuce, mix well and sprinkle additional cheese, if you prefer.
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