Roasted Sweet Potato Curry Salad

I do seem to have an addiction to the wonderful Belinda Jeffery’s mouthwatering Salads because she creates perfect meal ideas for our hot humid summer days.  In my version, chunks of roasted warm sweet potato, alongside shredded vitamin-packed Kale leaves are enlivened with a mild curry dressing and the crisp crunch of celery.  I think this mildly spiced vegetable salad makes a complete meal on it’s own, but it would be equally delicious served with chicken, fish or lamb. The spiced dressing is so appetising I make this amount and save the rest in the fridge to use the next day with rice or a green salad.  

Preparation:  10 minutes, then 15 min more whilst sweet potato cooks plus 5 min to assemble.

Cooking:        30 – 35 minutes in the oven (while you are doing other steps)

Serves 4 – 5.    (Makes great left overs)

Ingredients

3 medium sized sweet potatoes.  Peeled and cubed.

Australian Olive Oil

½ bunch of shallots – sliced on an angle

1 red capsicum – sliced

2 stalks of young celery – finely sliced

1 tin Brown Lentils – rinsed and drained

4 -6 leaves Kale – remove tough spine and finely shred the leaves

Handful halved cherry tomatoes

Handful of cooked green beans – sliced

Handful baby spinach leaves

Optional – 1 red chilli very finely shredded

Dressing     HINT: make this amount. (any left overs delicious with rice or salad)

1 cup Australian Extra Virgin Olive Oil

70 ml Red wine vinegar

2 tablespoons Castor Sugar

2 teaspoons Sea Salt

Freshly ground pepper – to taste

1 tablespoon good quality Curry Powder

2 teaspoons ground cumin

¼ teaspoon ground nutmeg

¼ teaspoon cinnamon (no more)

Garnish

Handful shredded mint leaves

Method

Preheat oven to 200 °C

Make the dressing:

Mix all the dressing ingredients together in a jug and whisk well.  Taste.  Set aside.

Vegetables:

Use a large deep bowl and toss the cubed sweet potato with a little Olive Oil and bake on 2 large baking trays for approx. 30 -35 minutes until tender.  HINT:  Save the bowl you’ll need it again.

While the sweet potato is cooking:

Slice and prepare the remaining vegetables and lentils

Place in the previously used deep bowl and gently combine.

Allow the sweet potato to cool slightly.

Add the sweet potato chunks to the bowl and stir gently to combine.

Whisk the dressing again and gently pour about 2/3 rds over the vegetables.

Check and see if you need to add more of the dressing. 

Spread over a serving platter and scatter with the reserved mint leaves.

see more about Belinda Jeffery     http://www.belindajeffery.com.au/home.html

                                   Enjoy!   Colleen

Crunchy Bread Salad with Summery Vegetables and Herbs

Sometimes you want to serve the family a crunchy, satisfying salad that is a change from the traditional lettuce based variety yet still packs a powerful serve of veggie goodness.

This Salad is a great way to avoid waste by using up stale bread and it will soak up whatever flavour combination you choose to use.  The essential steps combine day-old bread chunks with lots of chopped vegetables, enlivened with seasonal fresh herbs and topped with the option of warmed sliced leftover roasts.  The crunch of the golden bread cubes makes a fast, economical meal - especially handy for end-of-summer weekends!

Preparation
Probably about 10 - 15 minutes to chop the veg, slice the meat if you are using leftovers and then just heat and stir.

Ingredients

This is a very flexible recipe - this is the outline and you complete your salad with your favourite vegetables and herbs.

Day-old multigrain or sourdough bread - torn into bitesize chunks.  (allow the equivalent of 1 large 'piece of toast' size per person on average)   TIPS AND HINTS:  I like to freeze any leftover bread pieces to have on hand for these types of recipes

Good quality Australian Extra Virgin Olive Oil
Red onion - finely sliced
Clove garlic - crushed
some baby spinach leaves
A little shredded crunchy lettuce
shredded  bitesize -  (eg)  celery, carrot, zucchini, radish
Ripe red tomatoes - diced
fresh herbs - (roughly torn)  basil, parsley, mint, thyme  etc

Option: Shredded Leftover roasted meat (eg  lamb, chicken)

A spoonful of good quality pesto  OR  spiced chutney - depending on your salad flavours
Salt and Pepper to taste
Option: A splash of Balsamic Vinegar

Method
Heat a little olive oil gently in a wide frypan.
Add the onions and garlic and heat just to slightly wilt and take away the 'raw onion' taste
Remove and place into a large bowl.
Add the remaining chopped vegetables and herbs to the bowl.
If using roasted meat, gently warm in the pan. Remove.
Add a little more olive oil to the pan and increase heat.
Toss the bread chunks and heat until golden and crunchy.
Add to the bowl of prepared salad and stir through with preferred pesto.
Taste and season if required.
If required, add a splash of Balsamic Vinegar or an extra drizzle of Olive Oil.
Serve in individual bowls.
                                      Enjoy!    Colleen

Crunchy flavoursome croutons

Here is a hint for making a delicious Caesar Salad full of flavour and minimum fuss.

In a heavy cast iron pan combine roughly diced good quality bread topped with chopped Pancetta liberally toss together with good quality extra virgin Olive oil. Pop in the oven and cook until golden and crunchy. Now that the bread and bacon is done the rest is easy.


Mamma Marmalade

Roast Chicken in all it’s crispy golden goodness flavoured with Australian Salumi

What is even better than a home-cooked Roast Chicken dinner?

Roast chicken with Salumi Australia’s chilli –infused Salami Paste, Nduja.

This might not be the prettiest photo but I only had a second to take a pic before everyone was demanding their delicious roast Chicken having patiently waited as the aroma wafted through the kitchen for an hour. Mmmmmm. Comfort Food at it's best.

NOTE    re   Salumi  Australia Nduja Salami Paste.

I purchased this product personally, and this is not a paid endorsement. I simply found this to be a great ingredient to use and I hope you do too.  They are an Australian company situated near Byron Bay. I have included links at the end of this blog if you would like further information.

Preparation:  Start at least 1 ½ - 1 ¾  hours before you want to start carving the chook

Preparation (hands on)  15 – 20 minutes to prepare veg and chicken

Cooking   approx. 1 ¼ hours in the oven  -  but you need to baste/turn regularly.

Ingredients

1 x 1.8 kg Chicken. Good free range quality if possible.   (refrigerated – not frozen)

Vegetables of your choice – potatoes, pumpkin, carrots, parsnips.  Cut into chunks

1 lemon – halved    - TIP:  remove the zest first to use with the butter

3 cloves of garlic

Salt and pepper

Rosemary sprigs  plus some loose leaves 

Tablespoon Butter - softened

Some Olive Oil 

My addition – 1 to 2 tablespoons Salumi – Nduja (Australian brand of chilli infused Salami paste)

Option:   For Roasted Chicken Juice

A splash white wine

Some water or chicken stock

Option:  For Chicken Gravy

1- 1 ½ tablespoons sifted flour

Splash white wine

1 ½ cups water or chicken stock  or combination (maybe a dash more or less)

Method

Remove chicken from fridge 10 minutes before starting preparation. (Uncooked poultry requires food safety awareness)

Preheat oven to 220° C.

Prepare vegetables and place in a deep bowl or plastic bag. Add a little olive oil, the garlic cloves, salt, pepper and some loose rosemary leaves to coat the veggies.

Place veggies in a baking dish – big enough to hold the veg and chook and about 4 -5 cm deep.

In a small bowl, combine the lemon zest, softened butter and Salumi paste.

Wipe the chicken with kitchen paper towel – including the cavity. Pat chicken skin dry.

Very gently, using your fingers, to form a space, slightly lift the skin from the breast, thighs and drumsticks as far as you can, starting at the neck end.

Gently push (without tearing the skin) and spread the buttery mixture under the skin.

Massage the outside of the chicken with your buttery hands adding just a touch of olive oil.

Place halved lemons and rosemary stalks inside chicken cavity. Tie chicken legs together and tuck wings under the body to reduce them burning.

Put the chicken on it’s side in the baking dish surrounded with the veggies.

Cook for 20 minutes.

Turn the chook onto the over side and also turn the veggies around.

Cook for further 20 minutes.

Place chicken breast-side up, turn the veggies and baste everything with the juices.

Cook for a further 20 minutes.

TIPS AND HINTS: If chicken breast appears to be browning too fast – loosely cover breast with alfoil to reduce chicken burning

Reduce oven to 160°C

Chicken and veggies should be golden brown.

Place the Chicken and veggies onto a smaller tray and return to the oven. Approx 15 min.

(Some recommend to place the chicken Breast side down to ensure moist chicken breast meat)

After 15 mins check, ensure chicken is cooked. If necessary Return to oven until cooked.

To ensure chicken is cooked.

Pierce the thickest part of the thigh with a skewer. Juices must run clear.

Use a meat thermometer: After resting time chicken should be 70°C preferably 75°C.

During the 15 minute resting time

To make Roasted Juices from the baking dish

Pour and discard the fat from the pan. Also chunks of rosemary stalk etc.

Deglaze the baking dish with a little white wine or stock if you prefer by heating on the stove.

Add a little more stock and taste for seasoning.

If feeling indulgent, add a spoon of cream and stir through.

Have this warm roasted juice ready to pour over the carved chicken.

OR chicken gravy

Pour off most of the fat and remove the rosemary stalks etc.

Warm the pan on the stove over a low heat.

Using the back of a fork stir through a tablespoon of sifted flour and mix well so there are no lumps.

Cook the flour for a couple of minutes to brown and combine the flavours.

Add a little wine then the water / stock gradually and using a small gravy whisk stir well ensuring no lumps.

Add more water stirring well then boil for about a minute.

Reduce heat, add more water if too thick. Check for seasoning and adjust if needed.

Strain into a warmed jug.

Carve the chicken and serve with veggies, the juices or gravy.

Excellent with traditional green peas.  Yum.  Homely. Comfort food.

http://www.salumi.com.au/

                        Enjoy!  Colleen