LoveBites Chicken Ceaser Salad

This recipe is a great way to use up leftover chicken or ingredients in the fridge. It makes a tasty light meal for dinner or a hearty lunch. This is one even the guys won't mind "Just having a salad!!"

Ingredients
1 chicken boob or 2-3 escalopes
3 rashes of bacon
5 sliced mushrooms
1 clove garlic crushed
salt and garlic pepper to taste
2 eggs, soft boiled
mesculin and crunchy baby lettuce
1/2 diced avocado
Ceaser dressing, sliced parmesan and lemon juice to garnish

Method

• Heat a lug of oil in a pan over a medium heat
• Coat the chicken in salt and pepper and a bit of garlic pepper, add to one side of the pan
• Add the crushed garlic and sliced mushroom to other side of the pan
• Stir fry the mushrooms until soft, and remove from pan (may be reheated in microwave before serving if necessary)
• Add bacon rashes and turn the chicken over once browned on one side
• Cook bacon and chicken until cooked through, remove from heat (drain excess oil and fat on a paper towel)
• Slice chicken and bacon
• Serve mesculin, baby lettuce, red onion, and avocado in a bowl, top with chopped chicken, mushrooms, and bacon, slice eggs in half and place astheticingly around edge of bowl
• Grate parmesan to garnish and drizzle with Ceasar dressing and lemon juice.

LoveBites Poached Salmon with Green Veg Medley

This was a first attempt of mine recently. I have lately been intrigued by the poaching of salmon instead of frying it, making it a softer texture and less rich on the stomach. This recipe is a quick and easy answer to a healthy high protein meal. Enjoy!

INGREDIENTS

• x2 salmon fillets
• white vinegar
• x1 clove of crushed garlic
• three small potatoes each (or a packet of Tesco Herby Potatoes)
• small bunch of asparagus and snow peas
• half a lime
• x2tblspns of basil pesto
• x1tblspn capers
• 1/2 red onion finely diced
• salt and pepper to garnish

METHOD

• Cook the potatoes in a microwave safe container with some water (if using the Tesco potatoes follow instructions on the pack of the packet)
• Saute the asparagus and snow peas in crushed garlic and a lug of oil, salt and pepper
• Bring a saucepan of water to the boil. Add a lug of white wine vinegar and salt and pepper to the water
• Rinse the salmon fillets under cold water and add to the pan. Simmer for five minutes

• Once the potatoes are cooked add some chopped herbs and butter.  Once slightly cooled slice the potatoes (about three pp) and arrange them on a plate
• Serve the green veg on top of the potatoes, then drain and add the salmon
• Squash the capers, and pesto together on a chopping board with salt and pepper and a squeeze of lime. Spoon this mixture on top of the salmon
• Serve with a lime wedge.

LoveBites Tandoori Chicken Wraps

These wraps are a great idea instead of takeaways and a tasty alternative to their Mexican cousins fajita and burrito.

Recommendation: Marinate the meat over night for a intense flavour hit.

This recipe serves 2 people.

INGREDIENTS

Marinade:

• Two small chicken breasts sliced into small pieces
• 2-3 tbspns Pataks Tandoori Paste
• 1 glove of garlic crushed
• salt and pepper to taste

• Handful of Mesculin pp sliced again with a knife
• Three small diced tomatoes
• 1/2 red onion sliced
• 1/2 red and yellow capsicums lightly stir fried
• Small bunch of coriander roughly torn
• Sour cream and juice of a lime to garnish
• 2-3 chapatti wraps pp

Method:

• Combine all marinade ingredients Ian bowl, cover and refrigerate for as Lin as possible (either 1/2 hour to overnight)
• Lightly fry capsicums and set aside
• Prepare salad ingredients on a serving platter and set aside
• Fry the chicken in batches so the chicken doesn't stew
• Lightly fry the chapattis so they are warm but not crisp so you can't wrap them!
• Set all ingredients on the table and get people to prepare their own wraps.

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Pub Tapas At the Durrell Arms, Fulham



Summer Fruit Salad

Fresh Vege Markets North End Road, Fulham

A Luscious Breakfast

This breakfast recipe is perfect for a mid morning brunch or a snack at anytime. The flavours of the fresh veges will be at best when they are in season so make the most if then in spring/summer.

INGREDIENTS:
Based on 1 person

• Poached eggs (1-2)
• Grainy bread (vogels ideal)
• 1/4 sliced avocado
• 5 cherry tomatoes halved
• A rash of bacon
• Salt, pepper, coriander and lemon juice to garnish.

METHOD:

• Poach the eggs on a stove top
• Whilst they are cooking grill the bacon in a oven or in the stove tip
• Toast the bread and slice the avocado, keeping the smaller end in tact so the avo will fan out over the toast, place toast in centre of place
• Halve the cherry tomatoes, and spread around the plate
• Spread the bacon on top of the avo and top with the cooked egg
• Garnish with salt, pepper, the leaves of coriander and a squeeze of lemon juice.

Enjoy with a tasty glass of freshly squeezed orange juice!

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LoveBites Summer Spaghetti

This recipe is an inspiration from a favourite Brit chef of mine Jamie Oliver.  The oily lemon and parmesan sauce recipe is a keeper for any type of pasta but works particularly well with spaghetti, linguine or fettuccine. For this recipe version I have added a few of my favourite Italian condiments to the pasta - prosciutto, rocket, and parmesan and so, I give you my Summer Spaghetti...

Ingredients

Lemon / Parmesan Sauce

• 1 large handful of spaghetti (fresh or dried) per person
• zest of one lemon, juice of 2
• 2-4 tablespoons olive oil
• 1/2 cup grated parmesan cheese

Fillings

• 6 slices of prosciutto or parma ham
• 1 red chilli deseeded, and 2 cloves of garlic chopped finely together
• 1 cup sliced button mushrooms
• 4 spring onions sliced thinly
• grated parmesan cheese to garnish
• 10 approx cherry tomatoes halved
• rocket to serve.

To Make

• Cook pasta as per packet instructions
• Zest and juice the lemons
• Beat the lemon zest, olive oil and lemon juice together until the liquid thickens. Add the parmesan and beat until the sauce turns creamy, set aside
• Once the pasta is cooked,remove from the heat and drain thoroughly, return to the pot
• Saute the mushrooms, garlic, chilli, and spring onions in a saucepan until soft (do not burn)
• Rip in the prosciutto in small pieces and stir fry over a low heat for 2 minutes, remove from heat
• Stir the lemon sauce mixture into the pasta
• Add the mushroom mixture
• Serve pasta on top of a handful of rocket and top with cherry tomatoes and parmesan.