Caesar Salad.

A friend challenged me to a cook off to make Caesar salad.  Not much of a challenge I thought and especially as they used a pre-made dressing!

 



Here are the ingredients .  I know cos lettuce is normally used but Aldi didn't have any.

 

The dressing was something I've not made before and looked at lots of recipes.  Some had pre-made mayo in but I chose to use egg yokes and olive oil for the creaminess.

 

I adapted what I found online and used the following.

 

4 anchovies

2 egg yokes

1 clove garlic - crushed

Lemon juice

Olive oil

Black pepper

Hard Italian cheese - grated

 

I bashed the anchovies in a pestle and mortar and added the garlic along with the egg yokes and cheese.  I then whisked in the olive oil and added lemon juice to taste.  As I don't have a blender the anchovies and garlic were still bitty in it so I decided to sieve it and then added a bit of water to get the right consistency.  Adding the water also make the sauce lighter in colour.  I then added a bit of black pepper.



 

 

The chicken breast I seasoned and cooked in a George Foreman grill.  I made the croutons by tearing bits of bread into small cubes and fried them.  I then put the frying pan under the grill to crisp up a bit. Added the lettuce, chicken and croutons together and drizzled over the sauce. A few shavings of cheese went over the top.

 

 

Verdict - The sauce was way too garlicky and I love garlic.  Once I'd sieved it, it tasted less "hot" but I've tried it again today and it's is still over powering.  Would I make the sauce again? Probably not but glad I gave it a go and didn't resort to using a bottle! 

I tried a new recipe tonight. It was very simple, very tasty and also used some of the bargain 9p fresh coriander I got. The recipe didn’t have chilli in it but I added some for a bit of a kick. It made loads so I’m taking some to work tomorrow for lunch.

FRAGRANT PORK AND RICE ONE POT (serves four)

• 4-6 good-quality sausages
• 1 tbsp olive oil
• ½ onion , finely chopped
• 2 garlic cloves , crushed
• 2 tsp each ground cumin and coriander
• 140g long grain rice
• 850ml vegetable stock
• 400g can chopped tomatoes
• ½ small bunch coriander , leaves picked

• Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked - you might need to do this in batches. Set the meatballs aside.
• Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread.


SFT – I never thought of making a pudding. I still have pennies from primary school that we use to be given at Christmas.

Anne – I hope it will be lucky :)

NSD – OH is ok now, thank you. They have changed some of the security as the man has threaten the hotel, its terrible really. Still looking for a home, we are waiting to hear back from the financial assessment which is happening tomorrow. I hope she move to a home like the one you work in xx

Just a quickie tonight

We’ve had a couple of stressful days as OH was assaulted at work on Saturday night. He is ok but was a bit shook up.

I managed to use some of the frozen stir-fry veg from the freezer for dinner tonight and served it with noodles and tuna steak yummm.

Welcome to my new followers, although I always think that having “followers” sounds a bit like a cult haha.

Thank you for your comments and as requested here is the recipe for the soup. It was a bit of guess work with the measurements as I’m a bit of a throw it in the pan and see what happens kind of cook.

Roasted Red Pepper and Tomato Soup

Ingredients

3 Red Peppers
5 Plum Tomatoes
1 Red Onion
Few sprigs of Fresh Oregano
2 Cloves Garlic
½ Pint Vegetable Stock
Splash of cream
Olive Oil
Seasoning

Method

Slice peppers in half and de-seed
Place on baking tray along with garlic and oregano, drizzle with olive oil
Roast for approx. 20 mins. until the skins are blacken
After 10 mins. chop tomatoes in half and add to baking tray, rubbing them in the olive oil and oregano that is on the tray with the peppers
While peppers and tomatoes are roasting chop onion and fry in olive oil
Remove peppers from oven and place in plastic bag for a few mins. – this steams them a bit to make it easier to remove the skins
Peel skin from peppers and tomatoes, roughly chop and add to pan with onion in
Add oregano and any juices from the roasting tray to pan and squeeze in the roasted garlic cloves
Pour in stock and simmer for 15 mins.
Blend, season and add a splash of cream before serving

Yummmmm

It was enough for 2 large bowls. I used oregano as I have it growing in the garden but I think basil would go well, especially with the tomatoes.