Chicken, Arugula, Cauliflower and Chickpea Salad with Lemon, Mustard and Anchovy Dressing (4)

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I love this salad!  There are lots of textures and flavors, none of which dominate the other and they seem to complement each other too. I poached the chicken in my usual way which gives the chicken more flavor (place chicken on aluminum foil, season with salt and freshly ground black pepper, drizzle over 1 tbsp. olive oil and juice of half a lemon and cook for half an hour). When making a dressing I like to put the ingredients in a jar with a screw top lid and give the ingredients a good shake until they emulsify.

1 large chicken breast – poached (see above) and cut into bite size pieces.

1/2 a cauliflower – cut into smallish florets, drizzled with extra virgin olive oil and seasoned with salt and freshly ground black pepper

2 oz. arugula (it is more than it sounds)

1 x 15 oz. can of chickpeas – rinsed and drained

1/2 a shallot – finely chopped

Place dressing in a large mixing bowl.

Add arugula and toss well.

Then, in order, add chicken, cauliflower, chickpeas and shallot one by one tossing well before adding the next ingredient. This ensures a good, even coating of dressing.

Lemon Anchovy Dressing

Juice of 1/2 a lemon

1 tsp. Dijon mustard

2 tbsp. extra virgin olive oil

2 – 4 anchovy fillets (try 2 to start with a taste) – finely chopped

Mix lemon juice and mustard until smooth then add oil and anchovies.

 

 

 

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Jo’s Thai Beef (4)

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A mild dish inspired by Thai flavors. Because the flank steak is cut into thin strips it doesn’t take long to cook.

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

1 medium onion – chopped

2 large cloves of garlic – grated

1 x 13.66 fl. oz. can of lite coconut milk

2 tbsp. Thai Red Curry Paste

4 tsp. Thai fish sauce

2 tbsp. crunchy peanut butter

1 tsp. Five Spice powder

8 oz. flank steak – cut into thin strips

1 red pepper – diced

4 oz. broccoli florets

1 cup of peas

1 cup of beef broth
Heat seasoned oil in a cast iron casserole dish and when sizzling add the onion and let soften and brown a little bit, then add the garlic.

In a small mixing bowl mix together a little coconut milk, the red curry paste, fish sauce, peanut butter and five spice powder and set aside.

Add the flank steak to the casserole dish and quickly sear.

Toss in the red pepper, broccoli florets and peas.

Add the sauce mixture, rest of the coconut milk and the beef broth.

Stir well, bring to a boil and simmer for 10 – 15 minutes depending on size of the flank steak strips

Cod on a Bed of Roasted Tomatoes, Red Peppers and Olives with Sweet Potato (4)

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Dinner party worthy. The cod steamed in olive oil and lemon juice nestles on a bed of roasted tomatoes, red peppers and olives flavored with garlic and small pieces of sweet potato are scattered around the fish. Start cooking the tomato mixture ahead of the fish as it needs more time.The sweet potato ‘confetti’ is briefly cooked in boiling water and then sautéed.

Fish

1 pound of cod

2 tbsp. olive oil

Juice of 1 lemon

Salt and freshly ground black pepper

Place fish on a piece of aluminum foil in a roasting tin.

Pour the oil and lemon juice over the fish and season. Then wrap the fish and cook in oven for 30 minutes at 350 degrees.
Roasted Tomato, Red Peppers and Olive Mixture

2 tbsp. olive oil, season with salt and freshly ground black pepper

1 dry pint cherry tomatoes

2 red peppers – sliced

1 large clove of garlic

12 black olives – pitted and chopped

Place seasoned oil in a mixing bowl and add the rest of the ingredients and toss well so they get a good coating of oil.

Place in a roasting tin and cook in oven for 45 minutes at 350 degrees

Sweet Potato Confetti
2 x sweet potato – peeled and chopped into small pieces
2 tbsp. extra virgin olive oil – seasoned with salt and freshly ground black pepper

Cook sweet potatoes pieces in boiling water for 5 minutes or so until just tender.

Heat olive oil and when sizzling add sweet potato pieces.

Cook until nicely browned.

 

Italian Pork (4)

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The herb crusting of lightly chopped rosemary and sage takes pork tenderloin to another level and it is so easy to prepare.

1 pork tenderloin (mine was smallish and weighed around 1 pound)

2 tbsp. olive oil seasoned with salt and freshly ground pepper

1 tbsp. lightly chopped rosemary – enough so smell is released

1 tbsp. lightly chopped sage – strip leaves away from the tough stem in the middle of the leaf

Mix together seasoned oil and herbs in a roasting tin and roll the tenderloin in in the mixture so it is coated on all sides. Cook in oven at 350 degrees according to weight of the tenderloin.