Ceire’s Kitchen in London

London Town! You’ve stolen my heart! Our European tour is coming to an end but one place I had to visit before we headed home was this bustling city: full of history and the lush green hills of the English countryside. All this exploring built up a healthy appetite and so this hearty and healthy salad with a glass of cold beer, simply hit the spot!
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Ingredients:
(Serves 2)
-head of cos lettuce
-3 radishes
-1 red apple
-2 boiled eggs
-2 organic pork sausages
-chopped parsley

For Dressing:

-2 TBS white wine vinegar
-6 TBS olive oil
-1 large garlic clove
-1 tsp English mustard

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Method:
In a pan with a little oil, fry up the sausages on a medium heat for about 15-20min.
Wash lettuce and place in a bowl.
Finely slice the radishes and apple and sprinkle onto the greens.
Slice the boiled eggs and sausages and place on the bed of greens.
Sprinkle over the chopped parsley.

Grab a little glass jar, place all the ingredients together in the jar, give it a good shake and drizzle over your salad!
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in the garden again

I’m back in the garden and this time there are figs growing! Usually they are eaten by the possums but this year they have survived and to celebrate, I’ve created two different recipes to try:
-fig and Persian feta salad
-fig and thyme jam

What’s growing in your garden? I’d love to hear from you and please let me know which recipes you’d like me to try out. Leave your comments in the box below…

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Fig and Persian Feta Salad
serves 4

Ingredients:

  • 250g rocket
  • 4 large figs
  • 1 small block of Persian (or Damish Feta)
  • handful roasted walnuts
  • Balsamic reduction and olive oil

Method:

  • Place the rocket in a large flat salad bowl.
  • Cut the figs into quarters and toss onto the rocket.
  • Crumble in the feta and drizzle over the reduction and olive oil.

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Fig and Thyme Jam

Ingredients:

  • As many figs as you can get your hands on! (A large bowlful will do, the more squishy and over ripe they are – the better)
  • Treacle sugar
  • Water
  • Port or red wine
  • 5 sprigs of Thyme

Method:

  • Roughly chop up the figs and place in a saucepan on the stove on a medium heat with enough water to cover them.
  • Add a bit of red wine or port if you have.
  • Sprinkle in the thyme.
  • Add the sugar (I did about 2 tablespoons but adjust depending on how sweet you like it)
  • Let the mixture simmer gently for an hour or so, until it is thick in texture, dark in colour and tastes like winter nights by a glowing fire.
  • Smear onto a piece of sourdough bread with some brie cheese. Heaven.

Ceire’s Kitchen in France

On Va Manger… Let us eat!

This week we’re off to the South of France. Everything the French do, they do with style and confidence, so I’m thinking, a mouthful of this salad will give us all a bit of ‘La-France!’

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Ingredients:

(serves 4)

  • 100g rocket
  • baby gem lettuce
  • small block of Roquefort cheese (or gorgonzola)
  • handful walnuts
  • 2 slices of bread (preferably stale white bread)
  • a few sprigs of chives
  • olive oil and balsamic reduction

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Method:

  • Wash your greens and place into a large flat bowl
  • Cut up the bread into bite size chucks, place on a baking tray and drizzle over some olive oil. Grill in the oven at 180’C for about 10 min, or until golden brown. Add the walnuts in the last few minutes and roast until golden and crunchy.
  • Crumble the cheese over the bed of greens and add the walnuts and croutons.
  • Finely chop the chives and sprinkle over the salad.
  • Drizzle over the olive oil and balsamic reduction
  • Enjoy with a cold glass of white wine.

Ceire’s Kitchen in the Garden

Delicious things are growing in my garden and I’m excited to share some recipes with you. Meals made from the vegetables that are growing here!

EGGPLANT!

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Ingredients:

  • 1 red capsicum (red pepper)
  • 1 eggplant
  • 2 chicken breasts
  • sprig of rosemary
  • sweet chilli sauce
  • olive oil
  • lemon

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Method:

  • Chop chicken breasts into about 3 x 3cm sized pieces and marinade them in lemon juice, sweet chilli sauce and seasoning. Wrap in cling film and keep in the fridge for about 2 hours.
  • Chop vegetables into similar sized pieces.
  • Alternate the rosemary, chicken and vegetable pieces on skewers.
  • Place on the BBQ/Braai/griddle pan for about 5 min each side or until chicken is cooked.