The Apricot Tree » Chicken Waldorf salad

Chicken Waldorf salad

admin — Wed, 08 Apr 2015 22:46:19 +0000

This is a good recipe for the day after Christmas, or the evening meal. It is light, fresh and can contain turkey meat, ham or chicken
Ingredients
1 chicken cooked chicken pulled and cut into mouth size pieces, preferably a more mature chicken that has more flavour when it is cooked. I boil mine with lots of vegetables and herbs and save the stock
1 Cos lettuce inner heart light coloured leaves cut into pieces [not essential, if you want the salad to last over a couple of days.
Large leaves for decoration
1 red and 1 green apple cut into pieces
½ a celery cut into pieces
Grapes if in season
1 cup walnuts or toasted almonds or
1 cup of good quality whole egg mayonnaise
3 spring onions
Lemon juice
Pepper
Method
In a large bowl combine chicken, light lettuce leaves, red and green apple pieces, celery, grapes, onions and nuts.
Add mayonnaise and lemon juice combine well.
Let it sit for half an hour to combine flavours.
To serve line a large bowl with the dark cos lettuce leaves standing up right around the edge of the bowl. Spoon the salad into the middle.

Lamb Curry with star anise and other spices

admin — Wed, 08 Apr 2015 22:45:09 +0000

A really hearty meal on a cold winter’s evening! It works well to make the day before, and store in fridge overnight, and remove any fat from the top before heating the next day.
1 shoulder of lamb, diced
6 cloves of garlic
1 ts freshly grated ginger
6 tbs Olive oil
6 cardamom pods
1 cinnamon stick or 1 ts cinnamon
2 bay leaves
2 onions 2 star anise
2 ts cumin
1 ts ground coriander
½ ts cayenne pepper
1 tbs sweet paprika
2 tbs tomato paste
1 cup meat stock
½ cup coconut cream
Salt and Pepper
Saute cardamom, cinnamon, and bay leaves, then the meat, small amounts at a time, in a heavy pan . Remove from pan.
Saute chopped onions in oil, and garlic and ginger.
Stir in star anise, cumin, coriander, cayenne pepper, and paprika, then add tomato paste and cook briefly.
Return meat to pan, season with salt and pepper, stir in 300mls water, and the stock and cook covered for about one hour, or until meat is very tender. Add coconut cream and cook for a further 30 mins.
Serve with wild rice and brown rice mixed together