Honey, Mustard and Scallion Dressing

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The addition of scallions/spring onions to the dressing adds a subtle but noticeable flavor and is worth trying. I put all the ingredients in my food processor which made the dressing very creamy and the scallions gave off a stronger flavor than if they were just chopped.

1 tbsp. Dijon mustard

1 tbsp. honey

1 tbsp. red wine vinegar

3 tbsp. olive oil

1 bunch of scallions (about 6)

Place  ingredients in food processor in order they are listed. Make sure the scallions get well processed.

Makes 1/2 cup.

 

Mustard Chicken with Spinach Crust (4)

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I was thinking of my spinach roulade for some reason and it occurred to me that it might work as a topping instead of, say, mashed potatoes. What would it go with? Chicken, perhaps? Then, what to do with the chicken? How about lentils? Would it be bland? How about a mustard sauce? This is the thought process I go through as I develop my recipes.

SPINACH CRUST

10 oz. baby spinach – rinsed

4 eggs – separated

Salt and freshly ground black pepper

Place rinsed spinach in a skillet/frying pan and cook until nicely wilted, then drain and wrap in a clean T-towel to get rid of excess moisture.

When spinach is cool whizz it in a food processor along with the egg yolks and seasoning

Whisk egg whites until stiff then fold into the spinach mixture one large spoonful at a time.

Line a baking tray with waxed paper greased with a little oil, place spinach mixture on top and cook for about 20 minutes or so until mixture is firm

CHICKEN

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 onion – finely chopped

2 large cloves of garlic – grated

1 pound of chicken – cut into small bite size pieces

2 cups of cooked lentils

1 cup chicken broth/stock

2 tbsp. Dijon mustard

Heat oil in skillet/frying pan and when sizzling add onion and let soften a bit then add garlic and cook until onion is a little browned.

Add chicken and sear till browned on all sides, then add lentils.

Stir the mustard into the broth and pour mixture over chicken. Bring to boil, turn down heat and simmer for 20 minutes.

Place chicken and lentils in an oven proof dish, remove warm spinach mixture carefully from waxed paper and place on top of  chicken mixture. Serve immediately.

Asian Tuna and Avocado (4 as starter)

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Tuna Tartare is often on the menu as an appetizer/starter here in Florida but I am wary of using raw tuna at home so I cooked the tuna (cook it as you like it – like you would do a steak – rare, medium, etc). My Asian dressing was a delightful experiment – taking various ingredients and tasting along the way; thinking ‘too salty’, too ‘tart’ and trying to think how to achieve a balance (funnily enough the answer was orange juice).

1 tbsp. olive oil

1 x 6 oz. piece of tuna, sprinkled with freshly ground black pepper

1 avocado – cut into chunks

Heat olive oil until sizzling, then sear tuna until it is cooked according to how you like your tuna.

Remove from pan and cut tuna into small pieces and add to serving dish with the avocado.

DRESSING

1 tsp. lime juice

1 tsp. yuzu juice (Japanese citrus fruit – available in Asian markets/Amazon, etc.,) or substitute with 1 tsp. lemon juice

2 tsp. freshly squeezed orange juice

1 tsp. freshly grated ginger

1 tbsp. soy sauce (San-J brand Organic Tamari gluten free soy sauce)

2 tbsp. sesame oil

Combine all dressing ingredients together, stir well, then pour over tuna and avocado, mix well and serve.

 

 

 

Green and Red Salad with Tomato Dressing (4)

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A  looking salad combining baby tomatoes, a tomatillo, baby asparagus and avocado and tossed in a so moreish tomato dressing. A tomatillo looks like a tomato but is green (and sticky, so needs a good rinse) and if you can’t find one just omit from recipe. Dressing is divine!

1 cup of little cubes of avocado (about 1 good sized avocado) – stirred with a tsp. of lemon juice to prevent browning

1 tomatillo – rinsed and cut into chunks

16 cherry tomatoes – quartered

1 pound of baby asparagus – cut off tips and another slice the same length from the stems and save the rest for something else (soup maybe?)

Place chunks of avocado and tomatillo, quartered tomatoes and asparagus in a serving dish.

Combine dressing ingredients (see below) and pour some (not all) over salad or let people add their own amount.

DRESSING

1 cup passata (pulped tomatoes)

1 tbsp. red wine vinegar

3 tbsp. olive oil

1 large clove garlic – grated