It isn’t a real Salade Niçoise because it lacks some of the essential ingredients, and also, it has some warm ingredients and the salad isn’t mixed together. However, Continue reading
Tag Archives: chicory
Spatchcocked poussin with salads and rice
I like poussins for griddling, because they cook quickly and this stops the meat from drying out. Even so, they are better marinated, because they are young birds and are not the most flavoursome.
To spatchcock them all you need to do is cut along the backbone with strong kitchen scissors or poultry shears.
The marinade I used was chipotle chilli powder, epazote, lemon juice, olive oil, salt and pepper. I griddled the poussins skin side down in a ridged cast iron pan and then turned them over and finished them off in the same pan in the oven for about 15-20 minutes.
I made two salads to go with them, a kind of chunky version of guacamole and a chicory and orange salad with an orange juice, cider vinegar and olive oil dressing.
I also cooked some plain white rice to provide some bulk to the dish.
Turkey saltimbocca
Traditionally saltimbocca is made with thinly-sliced veal but this version with turkey breast meat is also good.
You need turkey breast steaks that you have cut thin and beaten with a meat mallet. On each piece you lay a slice of Parma ham and a couple of sage leaves. Then you fold the escalopes in half and secure them with a cocktail stick.
They are simply fried in some olive oil and butter for a few minutes on each side and then you add a small glass of Marsala to the pan and cook this on a high heat so that the wine reduces slightly.
Spoon the reduced Marsala and pan juices over the little parcels of meat, remembering to remove the cocktail sticks when you serve them.
I served these last night with some buttered new potatoes and a salad of little gem hearts, red and yellow chicory, rocket and tomatoes, dressed with an olive oil and balsamic vinegar vinaigrette.
Carole's Stuff and Occasional Nonsense 