For all my loyal readers, sorry for being quiet for a few days. It’s most definitely been a long week, had exams, been very busy revising like crazy and broken my mobile phone. So that means no new Instagram uploads for a bit. Shame that they don’t make phones like they used to, despite them being so optimistically called “smartphones,” but what can you do-technology, eh? On a better note, should be up and running again shortly!
It’s that time of year again! Bring out your sunglasses, colourful outfits and sandals. The aroma of sizzling barbecues hangs in the air and cravings for ice cream haunts you more than ever before. It’s finally Summer!!!
I’m not sure about you, but at this time of year not only do I find myself consuming quantities of water exceeding that of a camel but the sweltering heat can also make me more likely to gravitate towards something light. Salads can make for a wonderful and scrummy meal choice. However I must stress, that by salad I don’t mean your typical bland lettuce and carrot concoction that most of us eat with gritted teeth. I’m looking for a harmonious fusion of flavours, colours and textures. Something upbeat and perfectly suited to this season.
Here it is:
This recipe is inspired by the American South and their love for pecans and apples. It would be great for meat-eaters and vegetarians alike and would be a perfect accompaniment for grilled/barbecued pork dishes:
Sweet and sour apple pecan salad
Handful of lettuce leaves
2 handfuls of rocket
50g brown sugar
100g unsalted pecans
2 red apples
For the dressing:
1 orange, zest and juice
1 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
Ground black pepper
Wash all the salad leaves thoroughly beforehand and try to remove all excess water. This is because excess water would prevent the dressing from adhering to the salad. Then get a saucepan onto the hob at a low heat and add the butter and brown sugar allowing the mixture to simmer. Be careful to stir from time to time to avoid it hardening and stop when liquefied and darkened. Dip each pecan into the caramel until evenly coated and place them on a flat surface to cool and harden.
The dressing is very easy and just involves mixing the orange zest, orange juice, white wine vinegar, mustard and oil until well combined. Then just season with black pepper and salt as desired.
The apples should be left until the end to prevent them browning. Cut them into wedges and toss them with the salad leaves, pecans and dressing.
p.s Because I’ve uploaded this blog post a bit later than usual here’s a bonus recipe 😉
Scallops and chorizo Mediterranean salad (perfect for lunch)
I love scallops so much and they are especially delicious with the spicy, smokiness of the chorizo. If you were lazy like me you can buy scallops already removed from the shell and that will make life so much easier.
This salad is way to easy and gorgeous to not try:
1/2 lemon, juice
3 tbsp parsley, fresh
1 handful of lettuce
1/2 handful of red sweet pepper
Wash the lettuce and sweet pepper and allow to drain. Slice the chorizo thinly and heat in a saucepan. When the pan is piping hot add the chorizo without oil because it contains its own and fry for about 2-3mins until golden and remove. Slice the scallops in halves and fry them in the chorizo oil for about 1-2 minutes on each side. Scallops can be easily overcooked and will become rubbery which would make for a disappointing salad. The trick is that you will see them transition from translucent to opaque and this will be the signal to remove them from the heat. Return the chorizo to the pan and add the lemon juice leaving for 20-30 seconds. Toss everything together in a bowl with the lettuce leaves, sweet pepper and parsley and serve.
Thanks for stopping by guys.