Tasting some ancient food in Egypt

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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.