Wednesday, 1 July 2015

Little gems salad with oranges

A tasty and fresh salad for these warm summer days.

Shopping list:    2 oranges (scrubbed)
2 tsp mustard
3 tablespoons extra virgin olive oil
2 little gem (lettuce)
3 tbsp capers
1 red onion (sliced)
1 handfull parsley ((20 g), finely chopped)

Grate the orange zest of 1 orange and squeeze. Mix the zest, juice, mustard and oil until dressing. Add salt and pepper to taste.
Cut with a sharp knife, peel the orange and white of the second orange.
Cut the wedges between the membranes out.Slice the gems, wash and dry them.
Spread on a plate (looks nicer than in a bowl).

Add the dressing, orange segments, capers, onion and parsley.

This video shows you the easiest way to segment an orange.


How to segment an orange

Simple tomato sauce

Nothing fancy or difficult. I have bought a tin of good quality pommodori tomato chunks and warmed it in a pan with some Italian dried herbs.

Italian chicken

Even in France you can fancy something Italian ;-).  Inspired by 'Keukenliefde' I have given my own twist to her recipe and it was wonderful.

This recipe is for 2 persons.

Shopping list:

2 Chicken breasts
6 Long slices pancetta (don't worry if you cannot get long ones, you just need more).
Small jar of green olive tapenade
Extra virgin olive oil
200g Cherry tomatoes, halved
Fresh green or black olives
Salami, cut into small chunks

3 Cloves of garlic, crushed
Small handful of pine nuts *
Piece of parmesan, shaves with a vegetable peeler (or any other hard cheese)
100 ml of dry white wine    
Salt and
pepper according to taste (I didn't use it)
Few fresh basil leaves, rolled and cut into thin strips

Preheat the oven to 200 degrees. Sprinkle the chicken breasts with salt and pepper around and cut the chicken breasts with a sharp knife three or four times. Fill the holes with the  tapenade. Grease some tapenade over the top of the chicken.
Wrap the chicken with pancetta and place the chicken in a light greased baking dish.

Divide the tomatoes and chopped garlic, the olives and salami over the chicken, drizzle all with olive oil. Pour in the wine and sprinkle the chicken finally with pine nuts and shavings of Parmesan cheese.

Bake the chicken for about 20 minutes in the oven, or until the chicken is cooked.
* The pine nuts do not have to be roasted first.

I have served this dish with fresh tagliatelle, but any pasta or (garlic) bread will do.