Apple And Goats Cheese Salad

Method:

  • Core and thinly slice the apples into rounds
  • Toss apples slices with most of lemon juice (reserve 2 tsp for dressing)
  • Slice onion and fennel very thinly and cut cheese into 5mm slices.
  • Whisk oil, mustards, truffle honey and reserved lemon juice until combined.
  • Toss salad leaves in a little dressing.
  • Stack the apple slices, onion, fennel, goats cheese and salad leaves in layers on serving plate.
  • Drizzle with remaining dressing and extra drizzle of truffle honey.

Goats Cheese Salad

Method:

  • Preheat the grill to high and line the grill rack with foil.
  • Halve the cheese to make two discs.
  • Halve and core the pear, cut each half into slices and arrange in two piles on the foil.
  • Lightly brush the pears with oil then top each pile with a cheese disc (cut side up) and grill for a few minutes until lightly golden and bubbling.
  • Scatter with the nuts and grill for a minute or so more.
  • Whisk the cranberry sauce with the oil and lemon juice and season.
  • Arrange salad leaves on two plates. Put the pears and cheese on top.
  • Spoon over the dressing, scatter over any stray nuts and eat right away with crusty bread while the cheese is still deliciously runny! x

Quinoa Salad

Method:

  • For 2 to 3 people or a side for 5/6
  • Pop the quinoa and the stock or water in a saucepan and put on a gentle heat.
  • The quinoa is cooked when all the water has been absorbed by the grain and it has opened out.
  • It should have a slight bite.
  • While that is cooking prepare all the other salad ingredients.
  • Put cooked quinoa, tomatoes, cucumber, peppers, sundried tomatoes and feta into a bowl gently mix together.
  • For the dressing half fill your jam jar with olive oil, add a third of the vinegar, the mustard, garlic, salt and pepper and chopped herbs.
  • Put lid on jar and give a really good shake.
  • Taste and adjust seasoning to taste. I would quite often add more mustard.
  • Add to salad and gently mix and scatter with pumpkin seeds.
  • You can use any salad or vegetables that you have lying around.
  • I sometimes make this with raw brocolli or roasted pumpkin.

Tuna and Pesto Pasta Salad Recipe

Method:

  • Fill a large saucepan with water, add a generous pinch of salt and cover. Bring the water to a rolling boil. (You’ll hear the pan lid rattling, and when you take off the lid, you’ll see lots of big bubbles rising to the surface.)
  • Add the pasta and stir it once. Keep the heat high so the water stays boiling but leave uncovered. Cook for 10 minutes, or according to the packet instructions.
  • To test it is cooked, take out one pasta shape with a spoon with holes in it. Let it cool, then bite it.
  • It should be soft with a slight firmness.
  • Meanwhile, put the cucumber on a chopping board and carefully chop it into chunky pieces. Cut the tomatoes in half.
  • Put a colander in the sink and ask an adult to drain the pasta for you. Transfer the pasta to a large bowl and leave to cool slightly.
  • Stir in the pesto (the oil in it will stop the pasta sticking)
  • Roughly flake the tuna and stir into the pasta, along with the chopped cucumber and tomatoes.
  • Season and add the French dressing and stir it all together.
  • Eat the pasta salad straightaway or cover and chill in the fridge for up to 2 days.

Caesar Salad Bites

Serves 8, or 4 if you’re feeling greedy! This is a brilliant idea for a picnic with a handy homemade sachet of dressing.

Method:

  • Lay the pork belly slices on a non-stick baking tray and bake in the oven or under the grill for about 20 to 30 minutes or until cooked, golden brown and crispy.
  • Remove the pork, chop the strips into chunks or leave whole, if you wish. Set aside.
  • Toast the bread cubes in the pork fat under the grill until brown and crispy.
  • Dress the anchovies with a little lemon juice and zest, extra virgin olive oil and some chopped flat-leaf parsley.
  • To make a dressing for the salad, use 3 parts extra virgin olive oil to 1 part lemon juice and season it well with salt and pepper.
  • Line a cup with cling film, pour the dressing in, gather up the edges and tie in a knot. Now you have a homemade sachet of salad dressing!
  • Trim the lettuce back until you get to the pale inner leaves. Wash well and spin dry.
  • Take a leaf of cos lettuce and fill it with croutons, pork, tomatoes, Parmesan and an anchovy.
  • Prick the bag and drip some salad dressing over the top and tuck in!

Warm Smoked Chicken Salad

 

Smoked chicken is delicious, this recipes combines it with warm green beans, mozzarella and sun dried tomatoes. Stunning! This is so easy and very tasty, I only came up with this tonight, but it's now one of my faves.

  • First, carve your smoked chicken (yeah, sorry about all the smoked meat recipes, but that' what my freezer is full of!) into 3mm slices.
  • Place on a large dinner plate, cover with cling film and then tinfoil on top.  Top your green beans.
  • Pre heat your oven to 170 degrees C, throw in your bread and the chicken.
  • Bring a pan of water to the boil and cook the beans for a few minutes until about half cooked.
  • Drain and leave the beans in the hop pan, pour over a tablespoon of your best French dressing (vinaigrette) season and replace lid to keep warm.
  • Remove the bread and chicken from the oven after 10 minutes.
  • Cut the bread and place into a serving dish/basket.
  • To serve: place a layer of green beans on the plate, followed by a few slices of mozzarella and a few torn basil leaves.
  • Season and drizzle some olive oil over. Place the warm smoked chicken on top.
  • If there is any liquid or dressing left in the pan, pour it over.
  • The warmth of the beans and the chicken will soak into and melt the mozzarella a bit.
  • By the time you eat, the salad will be warm, but not hot, that's the way it's meant to be!

Myrtles Old-Fashioned Salad with Shanagarry Cream Dressing

 

Ivan and I did this at the Summer Luncheon in aid of Cork Cystic Fibrosis at Cork Week! Serves 2-4.

Method:

  • This is lovely presented on a wide salad bowl, starting off with the leaves and then building up to a chunky salad.
  • Cut the eggs in half, sieve the yolks into a bowl, add the sugar, salt, mustard.
  • Blend in the vinegar and cream.
  • Chop the egg whites and add some to the sauce (or add straight to salad)

Tomato Salad

 

Method:

  • I have given the recipe for a really easy green salad dressing on some of the packs/somewhere on the website!
  • Pour this over some ripe tomatoes and tear in a little fresh basil.
  • Season with a little extra Maldron sea-salt!
  • Yummy!

Green Salad and Tomatoes

 

If there is one thing everybody in Ireland should grow, it's green salad and tomatoes. You have no excuses not to grow a salad leaves, there must be a bit of earth and sunshine somewhere about the house. Tomatoes do require a glass house, but the flavour is worth the effort. Grow a variety and remember cherry tomatoes generally last longer into the year. There are a thousand and one other things to learn about growing tomatoes so my advice is buy them as seedlings and pester the person you bought them off for advice - you're local farmers market is good for this.