Archive for the ‘Salads’ Category

October 29th, 2013 by Pie

Pickled Purple Cauliflower Salad

I lucked out in an obscene manner at the farmers market at the weekend. It’s as if all the produce had got together and artfully arranged themselves adjacent to each other so I didn’t have to use my imagination at all. The purple cauliflower sang out immediately. Of course it would – it was purple. Purple veg are actually the best, they make everything a lot more fancy. I am absolutely addicted to purple carrots at the moment. But then carrots are complete rock stars in my eyes anyway and can do no wrong, the purple is just an added bonus.

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So, the purple cauliflower was in my bag and I immediately knew I wanted to pickle it which would keep the cauliflower as raw as possible so as not to lose any of its vital colour. Then, just as I was wondering how to incorporate it into a salad, what should be sitting next door to Ole Purple Brains, but bulls blood leaves. That’s right, an unassuming salad leaf handily named something gruesome – perfect for my Halloween week. I hadn’t heard of bulls blood leaves before but they are from the beetroot family and these ones had been organically groomed to take on the beetroot’s purple hue which makes them sweeter. So, in the bag they went.

Now what goes the bestest with cauliflower? If you said cheese then you are completely correct. My husband point blank refused to eat cauliflower at all when we first got together but once he had tried homemade cauliflower cheese suddenly it all made sense to him. In fact a lot of things can make sense with just a spoonful of cauliflower cheese, it really makes you think clearer.

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Anyhow, the farmers market. So next door… Next Door!..to the veggie man was the cheese stall. Wildes Cheese are a self proclaimed urban cheese makers who make the most wonderful artisan cheeses from their micro dairy in Tottenham. They recommended The Howard to go with my haul, a softer cheese but with a slight blue note to it which would lend its robust flavours to the sweetly pickled cauliflower and the strong slightly bitter bulls blood leaves. The final ingredient to this wonderful array of ingredients was the walnuts which I wish I could tell you I foraged on the way home along the Parkland Walk but no, I just stopped off at Sainsbury’s.

The thing is with this salad is that you might not be able to get hold of bulls blood leaves but you can easily substitute it with any salad leaves. Radicchio would go very nicely. The same with the cheese, if you live in North London then I would definitely recommend sourcing from Wildes Cheese but if not, then any soft light British blue would go just as well. The pickled cauliflower is just as lovely if you can only get white cauliflower. The purple one just makes it prettier.  The pickled cauliflower can be kept in the fridge for a few weeks and makes brilliant snacking if you are standing in front of the fridge at 10pm on a Tuesday night.

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Pickled Purple Cauliflower
Makes about 2 x 500ml jars

2 tsp coriander seeds
1 tsp cumin seeds
2 tsp yellow mustard seeds
½ tsp celery seeds
1.5 tbsp salt
400ml cider vinegar
180g caster sugar
1kg cauliflower florets
1 large onion, halved then sliced thinly

  1. In a large saucepan toast all the spices for a minute or so.
  2. Add the salt, vinegar and sugar and boil for around 10 mins.
  3. Add the cauliflower florets and onion and bring back up to the boil, then boil for around 3 mins.
  4. Remove from the heat and bottle into jars.
  5. Leave for a day or so for the flavours to come together.

For the salad
A large handful of salad leaves
A chunk of cheese, crumbledIMG_2229
A handful of walnuts, toasted in the oven then cooled
A couple of spoonfuls of pickled cauliflower
Dressed with the dressing below

Salad dressing
1 tsp red wine vinegar
salt and pepper
2 tsp honey mustard (I used Maille’s honey dijon)
1 tbsp olive oil

Whisk the vinegar, seasoning and mustard together, then drizzle in slowly the olive oil, whisking all the while until it emulsifies into a thick dressing.

 

October 10th, 2013 by Pie

Tex Mex Salad

I have a confession to make. I might be slightly addicted to this salad. I have had it three lunchtimes in a row. So I think it is only fair that I get you addicted too.

This has always been one of my favourite quick bites in town and I can often be seen lurking around Freebird Burrito, who have stalls throughout London. Their burritos are the best in the city I think and I have given it a jolly good go to try most of them. However, the salad is the buzz as the greenery makes you feel like you are doing your body a favour even though it’s disguised under a mass of creamy avocado and cheese. Their salad comes loaded with rice and beans as well which although scrummy I didn’t feel was necessary here as there’s so much going on already.

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The best salads are quick to throw together, involve fridge staples so you don’t have to make a special trip to the shop and have lots of different flavours to keep you interested. You can say what you like but this salad is never boring. I used leftover pork from the roast I made a couple of days ago and tossed together with new spices it was completely rejuvenated. However, this is so delicious that I would happily fry off a bit of chicken especially to make it as well. Whatever gets you that tex mex fix.

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chipotle

 

I love this chipotles in adobo which is from the Cool Chile Co., it really adds a bit of smoky Mexican authenticity to the dish. I use it all the time, it keeps for ages in the fridge and can be added to absolutely anything. It peps up tomato sauces, is an absolute staple when you are making chilli and features heavily in the bacon jam recipe which will be making an appearance on my blog very soon.

 

Tex Mex Salad
Serves 2

Leftover Pork / Chicken / Beef / Whatever
1 tbsp olive oil
1 onion, sliced thinly
½ red pepper, sliced thinly
½ green pepper, sliced thinly
1 tsp chipotle in adobo
1 tsp garlic powder
1 tsp ground cumin
1 tsp sweet paprika
1 avocado
1 tbsp sour cream
Grated cheese
Coriander, chopped roughly
½ head romaine lettuce, chopped
Juice of ½ lime
Olive oil to dress

  1. Heat the olive oil in a saucepan on medium heat. Add the onion and peppers and stir fry for about 5-10 mins until they start to soften.
  2. Add your leftover meat, the chipotle, garlic powder, cumin, paprika and seasoning and stir together until the meat is completely heated through. Remove from the heat and set aside whilst you assemble the salad.
  3. Peel and de-stone your avocado. Mash the flesh through with a fork and plenty of salt and pepper. Stir in the sour cream.
  4. Now you just need to assemble. Start with the bed of romaine lettuce, then the meat, then a large dollop of avocado and then the cheese. Finish off with a squeeze of lime and olive oil.