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Sunday, 22 July 2012

Beetroot with Chorizo, Feta and Mint


This recipe has been inspired by a recipe from BBC Good Food July 2012.  However, I made some changes in the method to suit my own purposes!


Beetroot with chorizo, feta and mint (serves 2)

1 pack cooked beetroot
½ regular cooking chorizo, cubed
1 tbsp balsamic vinegar
100g feta, crumbled
Handful of mint, roughly chopped
Drizzle olive oil
Salad leaves


1.       Lay the salad leaves on the place
2.        Slice the beetroot and lay out on the leaves
3.       Add the chorizo to a hot frying pan, be careful it doesn’t burn
4.       When cooked add the balsamic vinegar and cook for 1 minute
5.       Tip the chorizo and vinegar onto the beetroot
6.       Crumble the feta over the salad and sprinkle with chopped mint
7.       Drizzle a little olive oil over the salad and serve immediately

I  enjoyed this salad, with it's combination of sweet, sour, salty, earthy flavours and even more because we managed to eat it outside!  Back to rain and wind today, but for one brief day, we had a little bit of summer.

I'm entering this into Herbs on Saturday run by Karen at Lavender and Lovage and, this month, hosted by Vanesther at Bangers and Mash







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posted by Janice @ 19:54 5 Comments

Thursday, 11 August 2011

Salmon Steaks with Basil and Balsamic Vinegar

Farmed salmon is something we eat regularly, it can be a little bland, so it's nice to dress it up with some punchy flavours.  This recipe exceeded both our expectations and is definitely going on my summer favourites list!

Salmon Steaks with Basil and Balsamic Vinegar
from Good Housekeeping Cookery Book (The Cook's Classic Companion)
Serves 4

4 salmon fillets
30ml (2tbsp) balsamic vinegar
10ml (2tsp) soy sauce
90ml (6tbsp) extra virgin olive oil
40g (1 1/2 oz) fresh basil, stalks removed
8 ripe plum tomatoes (or other flavourful tomatoes) diced
30ml (2tbsp) chopped fresh chives
salt and pepper
basil sprigs to garnish

1. Place the salmon steaks in a shallow non-metallic dish.  Mix the balsamic vinegar and soy sauce together and pour over the salmon, turning to coat.  Cover and leave to marinate in a cool place for 30 minutes.
2. Meanwhile, put the olive oil and basil in a food processor or blender and work until smooth.  Pour into a bowl, cover and leave to infuse.  (do not make this too far in advance)
3. In a bowl, mix the tomatoes with the chives and season well with salt and pepper.  Cover and set aside
4. Lift the salmon out of the marinade and place skin side down in a hot pan with a little olive oil.  Cook for 4 minutes each side, once cooked add the rest of the marinade to the pan and reduce to a syrupy sauce.
5. Whisk the basil oil briefly at this stage to re-combine.
6.  Spoon the tomato mixture onto the warmed serving plates and place a salmon fillet on top.  Drizzle with the basil oil and spoon on the reduced marinade.  Serve immediately, garnished with basil.

The eagle-eyed amongst you will notice that there are also some courgettes on the plate.  They came straight from the garden, chopped into small dice and cooked in a little olive oil in a pan with lemon zest and a teaspoon of lemon juice, seasoned with rosemary salt and pepper.

And finally some boiled new potatoes to soak up the juices.

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posted by Janice @ 20:04 8 Comments