Summer has hit us hard, with temperatures reaching the high 30\u2019s and sometimes even 40 degrees. When it comes to making meals, among the foods we eat, salads are the best in the time of such unbearable heat. No one has the will or energy to eat the hot and spicy food that ends us feeling even warmer inside.<\/p>\n
Salads provide a purpose, and as per Granny Mouse\u2019s culinary team highlights, they offer plenty of bulk or roughage to aid good digestion and elimination. This makes you grow stronger, healthier and eliminates that bloated feeling during those hot days and nights. They also contain vitamin A, vitamin C, beta carotene, calcium, folate and fibre. Leafy vegetables are a good choice for a healthier diet because they don\u2019t contain cholesterol and are naturally low in calories and sodium.<\/p>\n
In saying all of the above, Granny Mouse Country House & Spa have two wonderful summer salad recipes to share that are sure to be the hit of the household, and especially for the cook who doesn\u2019t have to get all warm and flustered over a hot stove .<\/p>\n
SUMMER TOMATO SALAD WITH CARAMELIZED ONION<\/strong><\/p>\n A mixture of confit cherry tomatoes, pickled green tomatoes, heirloom halves and oil-cured sundried tomatoes, dressed and topped with caramelized onion<\/p>\n Ingredients:<\/strong><\/p>\n 250g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Heirloom cherry tomatoes Heat 150ml oil until hot (almost smoking), take off heat, add garlic (10 ml) and sundried tomatoes and allow to cool.<\/p>\n Ingredients for Pickling Juice:<\/strong><\/p>\n 200g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic, minced Mix all ingredients in a blender and emulsify.<\/p>\n Add halved green tomatoes to pickle and marinade, for at least 30 minutes.<\/p>\n Caramelised Onion:<\/strong><\/p>\n 100g \u00a0\u00a0\u00a0\u00a0 Red onion Fry onions on a low heat until golden in colour.<\/p>\n Balsamic Reduction:<\/strong><\/p>\n 100ml \u00a0 Balsamic Vinegar Bring to a low simmer in a pan and reduce by half or the consistency of a runny syrup is reached.<\/p>\n Salad Base:<\/strong><\/p>\n Rocket On your base of salad leaves, lay out your tomato medley and top with the caramelized onions. Drizzle with balsamic reduction and enjoy.<\/p>\n SMOKED CHICKEN CAESAR<\/strong><\/p>\n Smoked chicken breast, homemade croutons, smoked bacon bits and a rich Caesar dressing.<\/strong><\/p>\n \u00a0<\/strong>Ingredients:<\/strong><\/p>\n Olive oil, for drizzling For the dressing:<\/strong><\/p>\n 8 anchovy fillets in oil, drained Get a frying pan over a high heat, add a drizzle of oil. Once hot, add in seasoned chicken breasts. Fry for 3-4 minutes until golden underneath, then flip them over and fry until cooked. Remove and set aside.<\/p>\n Toss the bread with a drizzle of olive oil in a large roasting tin, then spread out in a single layer and add the bacon. Transfer to the oven and roast for 20 minutes, until the croutons are deep golden and the bacon is crisp. Remove and set aside to cool slightly.<\/p>\n Meanwhile, make the dressing:<\/p>\n Put the anchovies, garlic, egg yolks, lemon and mustard in a pestle and mortar or small food processor. Pound or whizz to a coarse, thick paste. While pounding, or with the motor running, slowly drizzle in the olive oil, so the sauce thickens\u00a0to the consistency of runny mayonnaise.<\/p>\n * If it starts to look greasy at any point, add a splash of water.<\/p>\n Once you\u2019ve added all the oil, stir through the grated parmesan, taste and season \u2013 it may need a bit more lemon juice.<\/p>\n * If it\u2019s too thick to drizzle, add a little cold water.<\/p>\n To assemble, slice the chicken breasts. Arrange the lettuce leaves in a bowl, then scatter with the croutons, torn bacon and chives.\u00a0Use a vegetable peeler to shave parmesan over the top, then drizzle over half the dressing and top with the sliced chicken. Drizzle over the remaining dressing, then serve while the chicken is still warm.<\/p>\n
\n100g \u00a0\u00a0\u00a0\u00a0 Vine tomatoes
\n100g \u00a0\u00a0\u00a0\u00a0 Roma tomatoes
\n100g \u00a0\u00a0\u00a0\u00a0 Green tomatoes
\n50g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sundried tomatoes<\/p>\n
\n250ml\u00a0\u00a0\u00a0 White vinegar
\n50g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dried dill
\n50g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Black peppercorns, ground
\n30g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Turmeric
\n50g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar
\n30g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/p>\n
\n100g \u00a0\u00a0\u00a0\u00a0 White onion<\/p>\n
\n50ml \u00a0\u00a0\u00a0\u00a0 Honey<\/p>\n
\nWatercress
\nRomain lettuce
\nCroutons<\/p>\n
\n4 medium, skinless chicken breasts
\n300g ciabatta or good quality chewy bread, cut into 2cm cubes
\n12 streaky bacon rashers
\n3 romaine lettuces, leaves separated, large leaves torn into half
\nSmall bunch fresh chives, roughly chopped
\nParmesan for shaving<\/p>\n
\n2 small garlic cloves, crushed
\n3 large free-range egg yolks
\nJuice of 1 lemon (\u00b1 30ml)
\n2 tsp Dijon mustard
\n150ml light olive oil
\n4-5 Tbsp grated parmesan (to taste)<\/p>\n