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Asian Chicken Salad August 11, 2010

Filed under: Chicken,Fast Food,Salads and Dressings — delishuss @ 9:21 pm
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 Note: I served this with some noodles to bulk it up.

Ingredients

2 cooked, skinless chicken fillets, shredded

200g breansprouts, rinsed

1 large carrot, shredded or grated

125g Chinese leaves, shredded

50g mangetout, sliced

3 tbsp soy sauce

3 tbsp smooth peanut butter

3 tbsp honey

1 tbsp cider vinegar

½ tsp ground ginger

Instructions

  1. Mix the beansprouts together with the carrot, Chinese leaves, mangetout and chicken.
  2. Whisk the remaining ingredients together until smooth and drizzle over the salad before serving.
 

Minty Pea and Halloumi Pasta Salad

Yes surprise another Weight Watchers recipe.

4 ½ points per serving

Serves 2

10 minutes to prepare

10 minutes to cook

Ingredients

100g of whole-wheat fusilli pasta

60g frozen peas

Low fat cooking spray

75g of halloumi, cut into small cubes

2 tbsp of fat free vinaigrette

2 tbsp of balsamic vinegar

A few sprigs of chopped mint

A good handful of spinach leaves

Handful of basil leaves

 

Instructions

  1. Bring a large pan of water to the boil, add the pasta and cook according to pack instructions.
  2. Add the peas for the final 3 minutes of cooking time, just to defrost.
  3. Drain and rinse under cold water. Set aside.
  4. Meanwhile mist a small frying pan with low fat cooking spray and heat. Add the halloumi cubes and cook for 2-3 minutes, turning them so that they brown on all sides. Set aside and cool.
  5. Mix together the vinaigrette, balsamic vinegar and mint. Pour over the pasta and stir well. Mix in the spinach leaves and basil and serve with the halloumi scattered on top.
 

Pasta Salad with Blue Cheese, Walnuts and Rocket

I got this from the Weight Watchers UK website. I’m not a mad fan of blue cheese, so I substituted it with feta instead.

Ingredients

30 g walnut halves, coarsely chopped

½ teaspoon salt

175g pasta, use farfalle

40g rocket

2 tablespoon fresh chives, minced

180g tomato (s) halved

1 tablespoon balsamic vinegar

1 tablespoon olive oil (garlic infused)

1 teaspoon of Dijon mustard

Freshly ground salt and pepper

45g Danish blue cheese, crumbled

Method

  1. Place walnuts in a small, frying pan. Toast nuts over medium-high heat until lightly browned, shaking pan frequently, about 1 to 2 minutes; remove from pan and set aside.
  2. Bring 3 quarts of water and 1/2 teaspoon of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11 to 13 minutes. Drain pasta and place in a large serving bowl; immediately add rocket and toss well. Cover bowl with a lid or tight fitting plastic wrap; set aside until rocket is limp, about 5 minutes. Stir in chives and tomatoes.
  3. Stir together vinegar, oil, mustard, salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese.
 

Warm Salad of Black Pudding, Baby Potatoes & Chorizo July 16, 2010

Filed under: Meat,Salads and Dressings — delishuss @ 11:33 am
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This is another Dunbrody Cookery School recipes, this has to be my favourite from the two day course I attended. 

Ingredients

9 slices of black pudding (approx 1 packet)

3 oz/75g chorizo-diced

2 shallots-thinly sliced

9 baby potatoes

3 sprigs of thyme

1 large bunch fresh rocket/lettuce leaves

A couple of spoons of mustard seed dressing

Dressing (stores in the fridge for approx 2 weeks)

170ml olive oil

Juice of ½ lemon

Pinch of caster sugar

1 dessertspoon of honey

2 teaspoons of hot water

Cracked black pepper

1 teaspoon of wholegrain mustard

 

Instructions

  1. To make the dressing: mix the mustard, honey, lemon juice, and seasoning together.
  2. Whisk in the oil and correct the consistency with hot water. Whisk in the chopped thyme and allow the dressing to rest until required.
  3. Par boil the baby potatoes (put them into a pot with cold water, bring them to the boil and boil for approx 6-7 minutes until just tender) and allow to cool. Slice the potatoes into 4-5 slices.
  4. Heat a large frying pan and cook the black pudding on both sides until gently cooked and then add the baby potatoes, shallots and chorizo and cook them for a few minutes until browned off. Sprinkle in the fresh thyme and season sparingly.
  5. Meanwhile mix the rocket/lettuce leaves with a little of the dressing and place in the centre of your service plate/bowl. Just before you serve the dish divide the hot pudding mixture between the plates in a decorative fashion.

 

Additional notes

This recipe is supposed to serve 6 as a starter. I made it as a lunch at the weekend, so I increased the portion size.

In the past I never used to take much care in dressing the salad but it’s definitely worthwhile teasing the dressing through the salad with your fingers, as the dressing doesn’t just land in spots.

 

Chicken, Grape and Potato Salad July 15, 2010

Surprise, surprise another Weight Watchers recipe. Again, this is from the Fabulous and Filling Cookbook. When I tasted the dressing I thought it needed something, so I added a few splashes of Worchester Sauce, perfect. Also I coated the chicken with some fajita mix before grilling.

 Serves 2

4 Weight Watchers points per serving

Ingredients

300g (10 ½ oz) new potatoes, diced

125g (4 1/2) oz) skinless boneless chicken breast, halved horizontally

40g (1 ½ oz) reduced fat mayonnaise

50g (1 ¾ oz) low fat natural yoghurt

1 tablespoon snipped fresh chives

½ teaspoon Dijon mustard (optional)

100g (3 ½ oz) red grapes, halved

1 little gem lettuce leaves separated

Freshly ground pepper

 

Method

  1. Bring a lidded saucepan of water to the boil and cook the potatoes, covered, for 15 minutes or until tender. Drain.
  2. Meanwhile, heat the grill to medium high and grill the chicken for 10-12 minutes until cooked through, Set aside to cool.
  3. In a large bowl, mix the mayonnaise with the yoghurt, chives and mustard, if using, adding pepper to taste. Stir in the new potatoes and grapes.
  4. Slice the chicken and mix into the potato salad. Serve on a bed of Little Gem lettuce leaves.
 

Caesar Salad Dressing June 26, 2010

Filed under: Salads and Dressings — delishuss @ 12:13 pm
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I got this recipe from Kevin Dundon down at the Dunbrody Cookery School. I always wondered what went into it, so I asked and I received. Once you’ve tried making this, it’s so easy it’s almost a shame to revert to the bottle form.

I fried off some sliced chicken for a 4 minutes, added in some chopped bacon and sliced onion and fried for a further 3 minutes. Before they are browned add some fajita mix, it gives it a really nice smoky flavour. Cook for another few minutes until the flavours have married. Add the dressing to some gem lettuce leaves, you can work it through with clean hands, no need to go overboard on the dressing a light coating works best. Sprinkle over the other ingredients and mix through. Serve with some grated parmesan and some croutons if you have them handy. 

Dressing Ingredients

1-2 anchovies

1 teaspoon of capers

Juice of ½ lemon

1 egg yolk

75ml of olive oil

1 teaspoon of mustard

A few drops of Worchester sauce

Instructions

  1. Mash the capers and the anchovies in a bowl until relatively smooth.
  2. Add in the egg, mustard and Worchester sauce and whisk.
  3. Slowly add the olive oil, while whisking constantly. Don’t panic if it looks too gloopy, the lemon juice will change the consistency.
  4. Add in the lemon juice and whisk.