Homemade Chicken Salad Biography
Source(google.com.pk)Ingredients:
2 large handfuls of brown turkey meat
1 large handful of cashew nuts
1 handful of dried cranberries
2 teaspoons ground five-spice
1 bunch fresh mint, leaves picked
1 bunch fresh coriander, leaves picked
4 large handfuls of mixed salad leaves, such as chicory, rocket, spinach, watercress
1 tablespoon runny honey
1 fresh red chilli, deseeded and finely chopped
For the dressing
juice of 1 clementine
juice of 1 lime
1 pomegranate, halved
½ red onion, peeled and coarsely grated
extra virgin olive oil
1 tablespoon soy sauce
1 teaspoon sesame oil
1 thumb-sized piece of fresh ginger, peeled and coarsely grated
Method:
This brilliant little salad is one for all of those people who say they only like white meat. I promise, if you like crispy duck - and most people I know do - then you'll love this because, actually, I think this crispy turkey meat is even better! The flavours are incredible and I guarantee this salad will smack everyone in the chops and wake them up after Christmas. The dressing will make quite a lot, but will keep for a few days and is also gorgeous over fish or other salads.
Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan on a medium heat. Add the cashew nuts, dried cranberries and five-spice. Give it all a good stir, then let it toast away while you get on with your salad. Give the pan a shake every now and then to make sure nothing catches.
Add the mint and most of your coriander leaves to a bowl with your mixed salad leaves. Make your dressing in a separate bowl by mixing the juice from your clementine and lime. Squeeze the juice from one of your pomegranate halves through your hands to catch any seeds, then discard them. Stir in your grated onion. I tend to use 3 parts oil to 1 part acid when I'm making dressings, so look at what you've got in the bowl so far, then pour in 3 times as much extra virgin olive oil. Add the soy sauce and sesame oil. Squeeze in all the juice from your grated ginger, then throw away the pulp.
Give this lovely dressing a really good stir, and have a taste. If you want more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice. Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them.
Add the honey to the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture. At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of your pan-fried ingredients through the salad leaves and transfer to a serving platter.
Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing. Hold the remaining pomegranate half over the salad and knock it on the back with a spoon so the seeds pop onto the salad. Garnish with a nice sprinkling of fresh red chilli, any remaining coriander leaves and serve right away.
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Nutritional Information Amount per serving:
Calories 354 18%
Carbs 14.0g 5%
Sugar 11.7g 13%
Fat 28.0g 40%
Saturates 4.4g 22%
Protein 10.2g 23%
Ingredients:
For the creamy French dressing
6 tablespoons good-quality extra virgin olive oil
3 tablespoons white wine vinegar
1 heaped teaspoon Dijon mustard
1 heaped tablespoon natural yoghurt
sea salt
freshly ground black pepper
For the salad
12 rashers higher-welfare smoked streaky bacon
1 clove garlic, peeled
3 slices fresh white bread
olive oil
freshly ground black pepper
2 heaped tablespoons demerara sugar
juice of 1 clementine
5 large handfuls mixed salad leaves, washed and spun dry
1 pomegranate
1 small bunch fresh mint, leaves picked
Method:
This salad was inspired by two of the loveliest girls, Tamara and Zora, who regularly host an anti-restaurant supper club in Queens. Supper clubs are popular in New York, and I think the idea behind them is quite cool. By opening up their homes and serving food at decent prices, people are sort of rebelling against the crowded, overpriced and rushed service of established city restaurants. This is a great twist on your standard warm salad and, although I'm not crazy about ultra-sweet things, it was cleverly done because the candied layer goes so well with the crispy smoked bacon. Add a good green salad and some seasonal fruit and you're on to a winning combo. Depending on the season, you can vary the lettuces and salad leaves, and the fruit too: apples, pears, peaches, figs, grapes and strawberries would all be great, so use your imagination. Thanks for the inspiration, girls!
To make your dressing, put all the ingredients into a large serving bowl, whisk together, and season to taste. You want it to be slightly too acidic, so add a splash more vinegar if you think it needs it. Put to one side.
Get a large frying pan on a medium heat, add the bacon rashers and cook until lightly golden (but not really crispy), turning them every so often. Remove the bacon to a plate. Squash your garlic clove and add it to the pan, then turn the heat up a little and tear your bread into medium-sized chunks. Drop them into the pan so they suck up all the flavours and become crispy. If your bacon didn't release a lot of fat and you think the bread needs a little help to crisp up, simply add a lug or two of olive oil. Add a pinch of black pepper and shake the bread around until crispy and golden, then remove to the plate with your bacon.
Wipe the pan clean with kitchen paper, then put the bacon back in with the sugar and the clementine juice. Concentrate on what you're doing, and make sure you don't touch or taste anything at any point because it will burn you. Stir everything around in the pan so the syrup starts to stick to the bacon. As soon as the rashers are perfectly caramelized and sticky, use tongs to carefully move them to an oiled plate and leave to cool down for a minute. Whatever shape you leave the bacon in at this point is how it will set, so give the rashers a bend or a twist. Peel the remaining clementines and slice them into rounds.
Grab your bowl of dressing and add your salad leaves. Halve the pomegranate and use a spoon to knock the back of each half and pop the seeds over the salad. Add your mint leaves, then use your hands to toss and dress everything thoroughly. Lightly toss your croutons through the salad and lay your candied bacon on top then pass the bowl around the table and let everyone serve themselves.
Wine suggestion:
Californian white – a Fumé Blanc
Nutritional Information Amount per serving:
Calories 333 17%
Carbs 13.4g 5%
Sugar 6.8g 8%
Fat 27.5g 39%
Saturates 5.4g 27%
Protein 7.4g 16%
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