Archive of ‘salad’ category

Corn Fritters with Tomato Salsa

In our current issue, we asked Anne from Anne’s Kitchen to share some of her favourite spring recipes from her current book with us and she had our mouth watering with these yummy corn fritters!
“I like preparing mine with ricotta, which makes them really light and fluffy. This is also great as a light lunch, in which case I’d serve a few rashers of crispy bacon on the side,” says Anne. 
Makes 8 fritters for 4 people 
• Prep 20mins • Cooking 10mins • Easy
For the salsa:
400g cherry tomatoes
a squeeze of lemon juice

2 tbsp olive oil
a handful basil, chopped

salt and pepper
For the fritters:
3 eggs

250g ricotta

100g flour

30g melted butter
2 spring onions, chopped

1 small can sweetcorn (140g drained)
1⁄4 tsp chili flakes
1 tsp salt

a handful basil, chopped

sunflower oil for frying

- Start by making the salsa: wash the cherry tomatoes, cut into quarters, add the lemon juice, olive oil, basil and season with salt and pepper.
- For the batter: Separate the egg yolks from the whites.
 Beat the egg whites until stiff. Put the egg yolks into a big bowl, add the ricotta, flour, butter and mix.
- Trim the spring onions and cut into fine slices. Add the spring onions, sweetcorn, chili, salt and basil to the ricotta batter and mix. Then fold in the egg whites with a spoon.
- Heat a tablespoon of oil in a large frying pan. Once it’s hot, make four fritters by dropping four times two tablespoons of the batter into the pan, frying them for 2-3 minutes on each side. Repeat with the remaining batter.
- Serve the fritters with the tomato salsa.
Want to know what other spring recipes made the cut? Find out in our current issue

Sweet Chilli, Philli Bites

These bites are such a great alternative to crisps and dips. They’re really, really easy to make, taste amazing and get your tastebuds flowing for whatever is to come next – whether it be a barbecue or a simple salad!     
French baguette  
Sweet chilli sauce     

- Slice the French baguette into thin rounds and pop under the grill and flip over after about 30 seconds. – Once nicely golden allow them to cool.     
- Then top them with the Philadelphia – just a small coating.     
- Drizzle over the sweet chilli sauce. 
- Serve straight away or pop in the fridge until you need them!
Recipe and photography by Ailie Williams

Summer sides

The weather may be gorgeous, and barbecues are certainly in full flow but sometimes salad as an accompaniment all the time gets rather boring. 
Roasted vegetables don’t have to be just for winter, so here is our take on how to spruce up your BBQ & get some of your 5-a-day too!

1 butternut squash chopped roughly 
1 onion chopped into quarters 
3 peppers chopped into chunks 
2 vines of cherry tomatoes 
Olive Oil 
1 tbsp Balsamic Vinegar 
Salt & Pepper 
A handful of fresh rosemary
1. Preheat oven to 180C. Put all the vegetables, except the tomatoes, into a big roasting dish. 
2. Drizzle over the oil & balsamic, along with the seasoning & rosemary. Toss it all together until everything is coated. 
3. Pop into the oven for about 20 minutes. Then add in the tomatoes & roast for a further 10 minutes. 
4. Serve straight away. Why not mix together some creme fraiche & pesto & dollop it on the side of your plate for an extra little dip.
Recipe and photography by Ailie Williams

Avocado Four Way

Here’s Cellardoor’s first spring-summer recipe of the year, our avocado four-way! Great for a party starter or to accompany a jacket or yummy snack! We’ve chosen four of our favourite combinations but you can put anything you like in your avocado. Go ahead and try it out for yourself… 
Serves 4 
2x avocado (cut in half, stone removed) 
Spoonful of cottage cheese
100g prawns (roughly) 
Tbsp sesame seed oil
1/2 juice lime 
Sprinkling of paprika 
Tbsp sesame seeds 
1 slice of melon
1 egg (boiled and chopped)
Spoonful of mayonnaise 
Cherry tomatoes

- Mix prawns, paprika, sesame seed oil and sesame seeds and lime juice together (for best flavour leave to marinate for 30 minutes)
- Scoop out any excess avocado once the stone has been removed (this depends on how much filling you want in your avocado) 
- Then we chose our four favourite four combinations: egg and mayonnaise mixed together, prawn mix and egg, prawn mix and chopped melon, and prawn mix, cottage cheese, egg and tomato
- Put the four different fillings in to the four avocado nests
- Serve on its own or with salad or whatever takes your fancy!
By Melodie Walter

Mango Chicken Rice Salad

Brighten up your dull April days with Cellardoor’s colourful and rather tasty spring salad! Slender strips of tender chicken with peanuts, mango and banana and zesty lemon mixed with rice… easy peasy!

170g cooked cold wild rice
200g cooked cold chicken (stripped into chunks)
325g (tinned) sweetcorn
110g salted peanuts
2 bananas (sliced)
1 mango (sliced)
1 lemon
4 tbsp oil
Pepper and salt
1 tsp soy sauce
1 small onion (grated)
-       Cook rice as instructed on the packet and drain and cool (put in the fridge once cooled)
-       If the cold chicken is not already pulled into strips, do so, then mix together with the sweetcorn, mango, banana and salted peanuts
-       With a vegetable peeler, pare (peel) half of the outer skin of the lemon and leave aside for garnish; grate the other half and squeeze the juice of the lemon into a small bowl
-       Add the oil, salt and pepper, soy sauce and onion
-       In a large put the cold rice, chicken, sweetcorn, mango, banana, salted peanuts,   and dressing and mix thoroughly
-       Add the peeled lemon on top to pretty up and serve with green leaves and cherry tomatoes for extra colour and flavour
By Melodie Walter

Healthy Lunching

After the Jubilee weekend you might be feeling overloaded with the food from all the festivities that you’ve been having so we decided here at Cellardoor to make a healthy option for this week: a ginger and sesame pork summer salad! We’ve also included some seasonal foods, cucumber and curly lettuce.

For the main
Diced pork 40g (cut into small strips)
½ cup brown basmati, red camargue and wild rice
3 big leaves of curly lettuce
1 spring onion (thinly sliced)
Handful of cashew nuts
2 French Breakfast radishes (thinly sliced)
Small chunk of cucumber (diced)
36g cubed pineapple (from tin)
For the marinade
1 tsp ground ginger spice
2 tsp light soy sauce
1 tbsp cornflour
3 tsp clear honey
1 tbsp sesame oil
For dressing
2 tsp soy sauce
1 tsp ground ginger
2 tsp clear honey
1 tbsp pineapple juice
1 tbsp olive oil
Salt and ground black pepper for seasoning
- While the rice is cooking you can make your marinade; put the soy sauce, ground ginger, honey, sesame oil and pork strips into a bowl to marinate for 15mins, and then add and mix in the cornflour
- Heat some oil in a frying pan until hot and cook the marinated pork strips until cooked; leave them to one side while you make the dressing
- Put into a small saucepan the pineapple juice, soy sauce, ground ginger and honey and heat for a 1/2min and whisk in the oil and seasoning to make your dressing
- While this is cooling down, set up a plate with the curly lettuce leaves on and prepare the radish, spring onion and cucumber
- Mix together the rice, pineapple chunks, spring onion, radish, cucumber, marinated pork strips, cashew nuts and mix in the dressing, leaving some to drizzle on top
- Carefully place mixture into leaves
- Enjoy your healthy summer salad 
By Melodie Walter

Summer Salad

It appears that Spring has officially sprung and the much longed for warmer weather has arrived.  And how very considerate of Mother Nature to coordinate it with the Easter holidays and bank holiday – finally!
So in true Brit style, it’s time for Pimms, sunburn and picnics! But want a change from the usual egg and cress (You do really have to stop that, it’s not the weather for that kind of behaviour) or pasta salad?
Try this simple Greek Salad recipe:
4 Tomatoes
1 Cucumber
300g Feta cheese
Large bunch of mint
25-30 black olives
1 red onion
Drizzle of olive oil
Chop everything roughly, apart from the red onion which you should finely dice. 
Don’t worry about de-stoning the black olives if they haven’t been done already, although do mention it to your guests!
Take to the nearest park/garden/open space
Serve with crust bread, rosé wine and factor 40 sun cream.