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Hi.

Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

GRIDDLED CHICKEN CAESAR SALAD

GRIDDLED CHICKEN CAESAR SALAD

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If someone said to me, lets have a caesar salad for dinner I'd probably be put off straight away, for lunch definitely but not dinner. But wait this recipe isn't just your plain caesar salad, of course it is a homemade dressing, yes it features croutons, lettuce & tomatoes, but the chicken is the star. A whole spatchcocked chicken marinated over night and then BBQ'd to perfection. Don't worry if you don't fancy standing outside at winter using a BBQ like I do, this recipe can be easily done in the oven. 

Ingredients: (Serves 4)

  • 1 Large Chicken (Spatchcocked)
  • 6 Garlic Cloves (Peeled & Finely Chopped)
  • 3 Tbsp Mixed Herbs
  • 2 Tbsp Hot Chilli Powder
  • 1 Tsp Sea Salt
  • Zest & Juice Of 1 Lemon
  • 50ml Olive Oil
  • 2 Slices Of Sourdough Bread/ Ciabatta (Cut Into Bite Size Chunks)
  • 4 Little Gem Lettuces
  • 4 Eggs (Soft Boiled)
  • 8 Vined Cherry Tomatoes
  • 50g Parmesan Cheese (Shaved)

Caesar Dressing:

  • 1 Egg Yolk
  • 5 Anchovies In Oil (Drained)
  • 1 Tsp Dijon Mustard
  • 1 Tbsp White Wine Vinegar
  • 50g Parmesan Cheese (Grated)
  • 2 Garlic Cloves
  • 200ml Olive Oil
  • 100g Natural Yoghurt
  • Juice Of 1 Lemon
  • Salt & Pepper (To Taste)

NOTE: Allow for 12 hours marinating time for the chicken.

Method:

  1. Place the spatchcocked chicken in a large freezer bag. Add the garlic, herbs, chilli, salt and pepper and lemon zest, lemon juice and oil. Rub the marinade all over the chicken. Tie the bag and leave in the fridge overnight. 

  2. To make the dressing, put the egg yolk, anchovies, mustard, vinegar, 50g parmesan and 2 garlic cloves in a food processor and blend until smooth. Continue to blend and slowly trickle in the oil until the dressing thickens. Mix in the yogurt and season with the lemon juice and salt and pepper.

  3. To make the croutons, preheat the oven to 180C/350F/Gas 4. Lay the bread in a roasting tray and drizzle with the infused oil. Roast for 15/20 minutes, turning the croutons halfway, until golden. 

  4. Preheat your oven to 200c/400F/Gas 6 or eight your gas/charcoal BBQ. Cook the chicken in the oven for 25/30 minutes until charred and the juices run clear. If using a BBQ, cook  over a high heat for 2 minutes each side. Then reduce to a medium/ low heat and cook for a further 10 minutes each side or until the juices run clear. I like to rest my chicken for 5-10 minutes before jointing and serving.

  5. Put the lettuce into a bowl along with the tomatoes, eggs cut in half, parmesan and croutons. Serve alongside the griddled chicken and dressing poured over.

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