CHARRED LITTLE GEMS CAESAR SALAD
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the yogurt, capers, lemon juice, Dijon, garlic, 1 1/2 teaspoons salt and 1 teaspoon black pepper to a blender. Turn on the blender and slowly stream in the olive oil until combined, about 1 minute. Pour into a small dish and refrigerate until ready to serve.
- In a small food processor, dump the croutons and 1/2 cup Parmesan and pulse until in rough bits, then set aside for later.
- Heat a 14-inch cast-iron skillet over medium heat and add 1 tablespoon blended oil. Once heated add the Little Gem wedges cut-side down and sear until the undersides are medium to dark brown, 3 to 5 minutes. Remove and set aside. (Do this in batches if necessary to not crowd the skillet.)
- Add the remaining tablespoon blended oil to the same skillet over medium heat. Add the red onions and cook until brown, about 5 minutes. Add the red wine vinegar and cook until the liquid is absorbed, about 30 seconds. Remove from the skillet and place in a small bowl.
- Use a paper towel to wipe out the skillet, then return to medium-high heat. Add the crouton-cheese mixture and heat until warmed through and evenly browned, about 2 minutes. Remove from the heat.
- Put a spoonful of dressing on each of 4 to 6 plates and spread in a circle with the back of the spoon. Arrange 4 to 6 pieces Little Gem on each plate. Drizzle with more dressing, then sprinkle on capers, charred onion and thinly shaved Parm all over those babies. Sprinkle your warm cheesy crumbs over the top to finish.
BACON-WATERCRESS SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the bacon in a large skillet over medium-high heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
- Meanwhile, segment the oranges: Cut the ends off, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds.
- Put the garlic on a cutting board and sprinkle with 1/4 teaspoon salt, then mash into a paste with the flat side of a large knife. Whisk the vinegar and garlic paste in a large bowl and season with salt and pepper, then whisk in the olive oil. Add the watercress, parsley and escarole and toss to coat. Divide the salad among plates and crumble the bacon on top. Sprinkle with the oranges, hazelnuts, dates and blue cheese. Serve with cornbread, if desired.
Nutrition Facts : Calories 440, Fat 32 grams, SaturatedFat 7 grams, Cholesterol 19 milligrams, Sodium 537 milligrams, Carbohydrate 31 grams, Fiber 9 grams, Protein 11 grams
FILO-CRUSTED SMOKED HADDOCK, CHEESE & LEEK PIE
Tom Kerridge's filo pastry topping and smoked fish filling adds bold textures and flavours to an otherwise classic dinner party dish
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 17
Steps:
- Bring the milk, bay and peppercorns to a simmer in a large shallow pan. Drop in the haddock, turn off the heat, cover with a lid or foil and leave to cool for 30 mins - the haddock will be just cooked. Carefully remove the haddock and set aside on a plate, then strain the milk through a sieve into a jug. To prepare the haddock, remove the flesh from the skin, making sure all bones and spices have been discarded - the fish should break into natural bite-sized flakes. Set aside until needed.
- Heat the oil and a small knob of butter in a pan. Add the onion and garlic and cook until softened, about 15 mins. Add the leeks and continue cooking for 2 mins. Drain in a colander and leave to cool.
- In the same pan, melt the 75g butter, then stir in the flour to form a paste. Cook for 3-4 mins without colouring, then slowly ladle in the warm milk, stirring constantly with a wooden spoon, until you have a glossy sauce. Stir in the mustard poweder, lemon juice and some seasoning, then pass through a fine sieve.
- Heat oven to 180C/160C fan/gas 4. To assemble the pie, place the leeks in the bottom of a 1.6-litre pie dish (about 22cm) and top with a third of the sauce. Follow with the flaked smoked haddock and another third of the sauce. Finally, scatter over the cheese and top with the remaining sauce, making sure the filling is completely covered.
- For the filo crust, melt the butter in a small pan, then add the garlic. Heat gently for 5 mins to allow the garlic to infuse. Lay one sheet of filo on a chopping board and brush all over with the garlic butter, then sprinkle with some chives and cracked black pepper. Place another sheet of pastry on top at a slight angle and repeat. Continue in this way until you have used up all the pastry and almost all the garlic butter. You should have created a jagged-edged pastry circle. Lay this on top of the pie dish, then use a sharp knife to trim the edges, but still leave an overhang. Brush with a final layer of butter, sprinkle with flaky sea salt and bake for 40 mins or until the pastry is golden and crisp. Serve with the Charred Baby Gem, watercress & bacon salad (see recipe, Goes well with).
Nutrition Facts : Calories 821 calories, Fat 49 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 3.8 milligram of sodium
GRIDDLED BABY GEMS WITH BALSAMIC & GOAT'S CHEESE
Try a new way with lettuce and griddle your leaves on a high heat. Serve with vinaigrette and creamy cheese
Provided by Good Food team
Categories Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Put the lettuce in a bowl, drizzle with a little of the olive oil, then season. Place a griddle pan on a high heat. Griddle the lettuce for 30 secs-1 min per side or until slightly charred. Remove to a plate. Combine the balsamic vinegar and honey with some seasoning, then whisk in the remaining olive oil to make a dressing.
- Drizzle the dressing over the lettuce. Crumble the goat's cheese on top of the salad and sprinkle with the pomegranate seeds.
Nutrition Facts : Calories 233 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
SOFT-BOILED EGG, BACON & WATERCRESS SALAD
Crispy bacon and a perfectly cooked egg with oozing yellow yolk is a brunch staple - this version teams it with watercress
Provided by Good Food team
Categories Breakfast
Time 15m
Number Of Ingredients 9
Steps:
- Put the eggs in a pan of cold water and bring to the boil. Boil for 3 mins, then lift into a bowl of iced water and cool completely. Very carefully peel away the shells. Leave the eggs in the iced water until you finish the recipe, or for up to 1 hr ahead.
- Mix the shallot with the vinegar and a pinch of salt, then set aside for a few minutes to soften. Whisk in the mustard, oil and chives, if using, to make a dressing.
- Heat the grill to low-medium and cook the bacon until crisp right through. Remove the bacon, then brush the bacon juice and fat all over the bread. Grill the bread for about 1 min on each side until crisp, then cut into soldiers and keep warm.
- Just before serving, bring the pan of water back to the boil and add the eggs. Boil for 1 min to reheat. Toss the dressing with the watercress and divide between 2 plates. Top with an egg and 2 rashers of bacon, with the toast to the side. The egg yolks will still be runny inside.
Nutrition Facts : Calories 438 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 3.3 milligram of sodium
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