The Smell Of Roasting Chicken....

[EcclesCake]

Yum....I have a supreme roasting away and will have it with a fennel, apple and walnut salad and a chicory, pear and almond salad.

I hope the nay-sayers will approve of my Sunday repast!

[B00]

Errr, no, i most certainly will not approve!

Salad??? Pah! Where's ya roasties and yorkshire pudds??

That's not a sunday dinner you're having, it's chicken with rabbit food!

[gingejbee]

Too late for my main meal - had roast beef HOURS ago!!

[sunny-dave]

Visitors this weekend, so pushed the boat out & had Roast Pork (rolled and stuffed shoulder) plus all the trimmings - very nice it was too. Purple sprouting is particularly good for 'greens' at the moment.

[EcclesCake]

Chicken with rabbit food 'tis true.

Will I win you over when I tell you I'm using up leftovers and not wasting anything? To do a proper roast I would have had to waste leftovers and gone and bought spuds etc.....and all the PSB got eaten last night!

[sunny-dave]

Bashed Neeps & Carrot went rather well too :)

[ethandron]

Eccles, is that pear, chicory and almond salad the one you've mentioned a few times? Is it the one with sweet and salty almonds? Could you tell me how you do it...dressing, amounts, etc?? I really quite fancy the mix of tastes.
Thanks.

[tamborine]

waste of roast tin & oven. Fill up with parsnips, onions, pots & sage croquets

[excelsior-1]

i would happily commend you on your choice of delicious food for your meal this evening

but i hesitate to do so, in case you accuse me of almost crossing the line again

[EcclesCake]

Ethandron, yes it is that recipe, I'll dig it out for you.

Excelsior, I doubt you like all of my posts in that same way I don't like all of yours. Don't sweat it....

[EcclesCake]

Here you got ethandron...


Chicory with Pear and Blue Cheese
2 heads of white or red chicory, leaves separated
1 ripe pear
50g Blue cheese

For the salty sweet almonds
1 tsp unsalted butter
1 tsp sugar
1 tsp sea salt
50g blanched almonds

For the dressing
3 tbsp rapeseed or olive oil
½ tsp English mustard
Squeeze of lemon juice
Sea salt and freshly ground black pepper

To prepare the almonds, put the butter, sugar, salt and almonds into a small pan and heat gently, stirring often as the sugar starts to caramelise. After a few minutes, the nuts will take on some colour and the sugar-butter-salt mix will be nicely caramelised. Remove from the heat and immediately tip out on to a sheet of baking parchment. Leave to cool, when cool chop roughly.
To make the dressing, whisk the oil and mustard together in a small bowl. Add just enough lemon juice to create a nicely sharp dressing and season with some salt and pepper.
Peel, quarter and core the pears, slice and add to the dressing, toss to coat. Crumble the cheese into the dressed pears and add the almonds. Stir to combine and top the chicory leaves with a spoons of the pear mix.
Serve immediately.

[ethandron]

Thanks Eccles, sounds lovely :)