Monthly Archives: November 2016

Warm stir-fried chicken salad

chicken-stirfry-saladThe third salad in a row for my husband – I’m quite pleased with myself, because this salad turned out to be really tasty too. It’s actually cross between a stir-fry and a salad, and the marinade for the chicken becomes the sauce which turns into the salad dressing. Neat trick or what!

Ingredients:

1 chicken breast, cut into thin strips
2 tsp peanut or vegetable oil
4 cups mixed salad leaves of choice (I used rocket, baby spinach, Chinese cabbage, lambs lettuce and romaine hearts)
1 medium tomato, chopped
1/4 cup cucumber, chopped
1 small carrot, cut or grated into matchsticks

For the marinade/sauce
1/4 cup chicken broth
1 level tsp cornflour
2 tsp soy sauce
1 clove garlic, minced (I used smoked garlic)
3/4 tsp sugar
1 tbsp rice vinegar

Garnishes
1 tsp toasted sesame seeds
1 tbsp roasted salted peanuts, crushed
1 rasher bacon, cooked until crisp, then crumbled
1 tbsp chopped coriander

Method:

1. Whisk together the ingredients for the marinade in a bowl and put the chicken breast strips in it. Set this aside for 10 minutes.

2. Heat the oil in a skillet. Remove the chicken from the marinade and add it to the oil (reserve the marinade).

3. Stir fry the chicken for 5 minutes on medium high heat, until it turns opaque. Now pour in the leftover marinade and turn the heat down to medium and let the sauce thicken for 2-3 minutes.

4. Turn off the heat and let the chicken cool a little.

5. Place all the salad ingredients in a bowl, add the chicken and the sauce on top. Sprinkle with any or all of the garnishes, and serve.

Verdict: Very tasty

 

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Smoked haddock salad

smoked-haddock-salad

This is a blissfully easy recipe for a weeknight – 15 minutes, tops. I bought 225gm of smoked haddock loin as it was going for a song, being towards the end of the day. I wanted to make a low-carb salad for Pete, avoiding potatoes it at all possible. I had tomatoes and half a cucumber, and a couple of spring onions for the salad. I had absolutely no idea if these would work with fish, or with my favourite yogurt dressing. But, nothing venture nothing gain, so in a spirit of experimentation I decided to go with what I had, yogurt, smoked fish and all! 

First, the fish – i was worried that the smoked haddock might be very salty, so I decided to poach it in milk. To the milk I added some kasoori methi (dried fenugreek leaves) and a few peppercorns (still in the mad experimentation phase). The fish cooked in no time – well ok, a little time, about 5 minutes, perhaps.

While that was happening I sliced the cucumber into sticks, finely sliced the spring onions and tomatoes, and made the dressing, whisking the yogurt, paprika, minced fresh mint and a little freshly ground pepper. . Bam, that was it – Pete’s dinner was ready, bar putting the components together. It really was that easy. And what do you know, it turned out to be very tasty, according to Pete. I was really pleased that the salad ingredients worked out. And all without even a peek at a potato! That’s what I call a result.

Method:

1. Put the haddock loin (cut into two, if necessary) skin-side down in a flat bottomed pan and pour in milk just barely to cover. Bring to a gentle simmer and let the fish cook for about 5 minutes, until the flakes separate a little and turn opaque.

2. Remove the fish from the milk and take off the skin while the fish is still warm. Break up the fish into flakes (easily done as the flakes will almost separate themselves) and set aside.

3. In a serving bowl, mix together the 2 cups of cucumber cut into two-inch sticks, sliced tomato and spring onions. Season to taste with salt and pepper and mix gently. Put the flaked fish on top.

4. Whisk together 1/4 cup natural yogurt, lime juice to taste, 1 tsp minced fresh mint, a pinch of sugar and 1/2 tsp paprika. Pour over the salad, mix lightly and serve.

Verdict: Super success, as Pete loved the salad and didn’t even enquire after potatoes.