Salads

Well that didn’t exactly go to plan: Disaster to Delicious! Herb Cured Smoked Haddock Brandad

Puree of Herb Cured Smoked Haddock

Brandade of cured smoked haddock, Quails egg mayonnaise and sourdough croutons

Cookery bloggers don’t usually tell you about the dishes and the ideas that don’t work out, we have a horrible habit of writing up the successful recipes, giving readers the impression that we never make mistakes, that those delicious ideas we have in our heads always work out as planned. But as any cook will know disasters, and things that don’t quite go to plan happen, perhaps especially for those creatives amongst us who have a tendency to get carried away, inspired by ingredients, flavours and aromas; those of us who dream about how to deconstruct recipes and add our own twist to a dish.

Preparing for the Easter weekend I had one such (luckily not ‘binworthy’) moment with a new recipe idea. It didn’t work out as planed and as I was pondering how to remedy the situation it occurred to me that the thinking process that this time turned a near disaster into something delicious might be worth sharing with you – it might come in handy next time you get caught out with a dish that hasn’t gone quite as expected, encourage you to ask questions about the flavour and texture in order to work out if you could create something that might work, rather bin your efforts too quickly in a fit of pique. Continue reading

Chicory, orange and watercress salad with a toasted walnut pesto

 

Chicory, ornage and walnut salad with walnut pesto

A deliciously fresh, vibrant and healthy autumn salad

This salad packs a healthy punch helping to ward off  winter bugs and colds. Chicory  and watercress  are packed full of vital vitamins and minerals and oranges and parsley are brimming with vitamin c . The pesto contains antiviral garlic, and walnuts which are  a superfood in their own right.  Continue reading

A Tuscan Superfood Salad

 

Cavalo Nero

Fresh Cavalo Nero

Last week I was lucky enough to have a cookery session with Giulia Scarpaleggia at her fabulous Tuscan Cookery School, Jule’s Kitchen (www.juleskitchen.com).   On the menu, amongst other mouth-watering traditional Tuscan dishes was a Cavalo Nero salad. Now I confess to being a little intimidated by this elegant nutritious brassica with its long slender dusky dark green leaves, having learned from experience that you need to know how to prepare it for a good result.   Continue reading