Chicken, Mango and Avocado Salad

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Grey days deserve brightening up and there is no better way to lift ones mood, than to indulge in a rather bright and summery looking salad….. in winter. I recently had this salad at a cheery little deli/restaurant on the Kings Road (they have two branches now at differing ends of the Kings Road) called Megan’s, where the staff are attentive and cheerful and there is a constant flow of customers coming in to have breakfast, lunch or to indulge in tea and cake, either to-go or to linger for a while in the warm haven of the restaurant. There is a positive buzz, not least because the food is fresh and inviting and made on the premises. It’s casual, unstuffy eating where you queue in line at the salad and hot bar and take your pick.

What initially attracted me to the chicken, mango and avocado salad was the colour – the bold yellow balancing beautifully with the reddish pink of the radish and the green from the salad leaves and coriander. The blend of flavours and textures complimented each other so well and I like the fact that the chicken had been delicately romancing with the dressing.

I took a mental note of what was in the salad and swore to conjure up a similar one in my home and then to share with you all when I had got it right. Of course it works brilliantly in the summer months, but I think a splash of colour and a healthy salad in the winter is fabulously refreshing. You can choose to have your grilled chicken warm or at room temperature, both work equally well so it is up to your personal preference.

What recipes do you cook when you need to brighten up your day?

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Chicken, Mango and Avocado Salad

serves 4

Romaine lettuce, chopped

300g chicken breasts

1 avocado

1 mango

bunch of coriander, roughly chopped

approximately 6 radishes, sliced

salt and pepper

dressing

1 tsp dijon mustard

1/2 tsp whole grain mustard

3 tbsp olive oil

1 tbsp white wine vinegar

1 clove of garlic, crushed

1. Preheat the grill to 180 degrees and cook the chicken for around 20 minutes, turning half way through.

2. Slice, cut and chop the remaining salad ingredients and place in a large bowl.

3. Mix the dressing ingredients together and place to one side.

4. When the chicken is cooked, slice the chicken breasts into strips of edible bites and place into the large bowl.

5. Add a little of the dressing and then gently toss together with all the salad ingredients.

6. Place in a serving platter for guests to serve themselves, with a small jug with the remaining dressing on the side.


Rose Lassi – a drink fit for a Queen

I think I have found the perfect summer drink for Her Majesty, Queen Elizabeth II, to sip whilst on board the royal boat that will take her down the Thames this weekend to celebrate her Diamond Jubilee. It has a sufficient amount of sugar in it to give her the necessary energy boost to last the occasion and has a hint of decadence with the sweet aromas of rose water. Being non alcoholic and yoghurt based it is wonderfully cooling and lines the stomach well, ahead of the feasts that will no doubt follow.

The drink in question – drum roll please –  is Rose Lassi.

It is quick and easy to prepare and I assure you is a crowd pleaser, for those preferring to keep off the alcohol.

Lassi drinks are commonplace in the Indian subcontinent and it is customary, in many households, to have a jug of it in the fridge ready for when guests drop by. Sweet, salt or mango are common flavours, but there is so much potential for many more delicate flavours to be added. How about mint, peach, strawberry, raspberry?  My favourite of late has been rose, I hope you agree, it is a drink fit for a Queen.

Rose Lassi

Makes 4 glasses (in the size of glass that I used in the photos)

450ml plain natural yoghurt

75g soft light brown sugar (or white if you do not have brown to hand)

2 tbsp rose water

3 tbsp water

4 ice cubes

1. Using a hand whisk or blender mix the yoghurt, sugar, water and rose water together so that it begins to froth. It will only take about 30 seconds.

2. If using a hand whisk, crush the ice in a plastic bag using a rolling pin and add to the other ingredients. For speed and ease I use a blender. Once there is a sufficient amount of froth pour into glasses and serve immediately.


Soba Noodles with Tofu, Aubergine and Mango – it’s totally addictive BEWARE!

It’s always a joy cooking for a foodie friend who eats everything and shares a similar enthusiasm for exciting flavours, textures and foods. Said friend is off to pastures new in California so I wanted to prepare a simple and yet interesting lunch that he may not have tried before, but that he was hopefully going to remember fondly.

In the last couple of years my love for tofu has grown exponentially, on average I would say I eat it once a week as a main meal. One of my all time favourite recipes – Ma Po Tofu – I  sometimes cook without the pork mince and add loads of spinach to compliment the tofu instead. I would really recommend you give this dish a go if you haven’t already, it’s absolutely superb.

Another dish using tofu, which I discovered more recently, is the one that I want to share with you today. It’s a perfect spring/summer dish bursting with colour and if the truth be told, totally addictive. Between the two of us we almost saw off a portion which Yotam Ottolenghi says ‘serves 6’. I know, I know, it  makes us sound rather piggy. Look we were hungry and it is so delicious I bet you too would have seconds or maybe thirds ;o). I think that as a main dish it’s serving is better suited to 4 than 6, unless your guests have sparrow appetites that is!

 Don’t be shy, once you’ve cooked it do write a comment below to let me know how you got on and  that you too had seconds/thirds.

Soba Noodles with Tofu, Aubergine and Mango

Adapted  from Plenty by Yotam Ottolenghi

Serves 4-6

120 ml rice vinegar

40g caster sugar

1/2 tsp salt

2 garlic cloves, finely chopped

1/2 red chilli, finely chopped

1 tsp toasted sesame oil

1 lime, zest and juice

300ml sunflower oil

2 aubergines, cut into 1cm dice

396g firm tofu, cut into small cubes (a little more or less is fine so don’t worry about getting exact amount)

250g soba noodles

2 ripe mangoes, cut into strips or dice

small handful of Thai sweet basil, chopped

handful of fresh coriander, chopped

1 small red onion, finely sliced

1. To prepare the dressing warm the vinegar, sugar and salt in a pan for a minute so that the sugar dissolves. Remove from the heat and add the chilli, garlic and sesame oil and leave to cool. Once it is cool add the lime juice and zest.

2. In a frying pan heat up  half the sunflower oil and gently fry the aubergine in batches. To save time I cooked the aubergine in two frying pans cooking simultaneously. When they have bronzed place on kitchen paper to cool.

3. Using the remaining sunflower oil (if necessary – you may have enough left from cooking the aubergine!) gently heat up the tofu and cook until it has a crispy light brown appearance. This should take 6-8 minutes. Similar to the aubergine place on some kitchen paper to soak up some of the oil.

4. Heat a pan of boiling salted water and cook the soba noodles for around 5-8 minutes, stirring occasionally. Drain and rinse under cold water, shaking off as much excess water as possible. Place on a tea towel to dry.

5. In a mixing bowl toss the noodles with the dressing, mango, aubergine, herbs (save a few to scatter on top when serving),  red onion and tofu. Transfer to another serving plate/dish. You can eat immediately or set aside for a couple of hours.

The dressing resting whilst I prepare the rest of the ingredients (above)

The final result (below)

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