Chicken caesar salad

Ingredients

For the salad

• 4 slices of speck (or prosciutto)
• 2 cornfed chicken breasts, bone and skin removed
• 1 tsp butter
• 2 thick slices white bread, cubed
• 2 cos lettuces

For the dressing

• 2 garlic cloves
• 75ml/3fl oz white wine
• 2 eggs, yolks only
• 1 anchovy fillet
• 75g/3oz parmesan cheese, grated
• 150ml/5fl oz extra virgin olive oil
• 2 tsp Dijon mustard
• salt and pepper

Preparation method

1. Preheat the grill to high.
   
2. Place the speck or proscuitto onto a baking sheet and place under the grill for 3-4 minutes, or until crisp. Remove speck and place on a plate lined with kitchen paper to drain.
   
3. Cut both chicken breasts through the middle, without cutting through, to form one large flat piece. Season, to taste, with salt and black pepper and brush with olive oil.
   
4. Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side, or until just cooked through.
   
5. Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown, then remove.
   
6. Separate the leaves from the lettuce and cut into chunky pieces.
   
7. For the dressing, in a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the cloves have softened. Leave to cool.
   
8. Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste.
   
9. Add the crisp-fried speck, croutons and lettuce to the dressing and toss to combine. To serve, place salad on plate, top with chicken and pour the dressing over.
   
   

   By James Martin

The top secret “KFC” Coleslaw Recipe

• 8 cups finely diced cabbage (about 1 head)
• 1/4 cup diced carrot
• 2 tablespoons minced onions
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 1/2 tablespoons white vinegar
• 2 1/2 tablespoons lemon juice

Directions

1. Finely dice cabbage and carrots.
2. Place cabbage and carrot mixture into large bowl and add minced onions.
3. Using regular blade on food processor, process remaining ingredients until smooth.
4. Pour over vegetable mixture and mix thoroughly.
5. Cover bowl and refrigerate several hours or overnight before serving.

Vegetable Soup with Bow Ties and Dill Recipe

Ingredients

• 1 lemon
• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 4 medium carrots, cut lengthwise in quarters, then thinly sliced
• About 3 1/2 cans fat free chicken broth
• 1 cup water
• 1 package (10 oz.) frozen peas.
• 3/4 cup small bow-tie pasta, cooked as label directs.
• 3 tablespoons chopped dill
• 1/8 teaspoon freshly ground black better

Directions

1. With vegetable peeler or small knife, remove 3” by 1” strip peel from lemon; squeeze 1 tablespoon juice.
2. In nonstick 5- to 6-quart saucepan, heat oil over medium-high heat until hot.  Add shallot and cook, stirring frequently, until golden, about 2 minutes.  Add carrots, and celery and cook, stirring occasionally, until tender-crisp, 5 minutes.
3. Add broth, lemon peel, and water to saucepot; heat to boiling over medium-high heat.  Reduce heat to low'; cover and simmer until vegetables are tender, about 10 minutes.
4. Remove cover; stir in frozen peas and cook one minute longer.  Stir in cooked pasta, dill, pepper, and lemon juice; heat through.

Poutine Recipe

Makes 4 side servings or 2 main servings

• 4 large russet potatoes
• oil for deep frying
• salt
• 2 cups beef stock
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups cheese curds

1. Peel and slice the potatoes into thick fries (at least 1 cm thick).
2. Soak the potatoes in ice water for about 30 minutes. Remove and drain well.
3. Heat oil for frying to about 325F and deep fry potatoes for about 8 minutes.
4. Remove from oil and set on paper towel. Turn the oil up to 375F.
5. In a saucepan melt the butter and stir in the flour. Add the beef broth and stir over medium-high heat until thickened. Reduce heat and keep hot. (I use a tiny bit of gravy browning to get that nice dark colour).
6. Return the french fries to the oil and continue frying until golden and crispy. This should take about 5 more minutes. Remove fries to drain on paper towel and salt to taste.
7. Assemble the poutine quick while everything is still HOT. (Poutine is best made in a bowl or other container which will contain the heat and help melt the curds. Also, the curds should be at room temperature before assembling the Poutine). Start with a layer of fries. Put some cheese curds in the middle. Add more fries and top with more cheese curds.
8. Ladle gravy over the fries and cheese curds.