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continued from page 2
Main course dishes
Salmon and red Camargue rice salad with fresh spinach
Serves 6-8 as part of a buffet selection
4 x salmon fillets, skinned
salt and black pepper
squeeze of lemon juice
1 tbsp balsamic vinegar
4 tbsp light olive oil
200g/7oz red Camargue rice, cooked according to packet instructions
200g/7 oz baby spinach leaves, washed
Preheat the grill, place the salmon on a baking sheet lined with foil and season with salt and pepper. Grill until just done and turning golden on top, about 8-10 minutes, depending on thickness. Break into 2.5cm/1in chunks and squeeze over a little lemon juice.
Mix the vinegar and oil together and season with salt and pepper. While the rice is still warm (but not too hot) toss with the spinach leaves and drizzle over the dressing.
Spread the rice mixture on a large serving plate and lay the salmon pieces on top.
Roasted chicken salad with red grapes, served with beetroot fromage frais
Serves 6-8 as part of a buffet selection
1 roasted chicken (quick and easy to buy ready-roasted from the supermarket, or cook your own)
large bunch of seedless red grapes
1 small, pre-cooked beetroot
200g/7oz fromage frais
2 sprigs fresh tarragon leaves, chopped
salt and black pepper
2 bags of exotic and colourful salad leaves (lollo rosso and red oak-leaf varieties have a nice red cast)
Remove the meat from the chicken and cut or shred into bite-size pieces. Cut the grapes in half and mix with the chicken.
Finely chop the beetroot and mix into the fromage frais. It should bleed into the cheese and turn it pink. Stir in the chopped tarragon and season with salt and pepper. Gently toss the dressing into the chicken and grapes or, if you prefer, spoon into a bowl and serve it on the side.
Scatter the leaves in a large, shallow serving bowl and pile the chicken mixture on top.
Main course dishes
Salmon and red Camargue rice salad with fresh spinach
Serves 6-8 as part of a buffet selection
4 x salmon fillets, skinned
salt and black pepper
squeeze of lemon juice
1 tbsp balsamic vinegar
4 tbsp light olive oil
200g/7oz red Camargue rice, cooked according to packet instructions
200g/7 oz baby spinach leaves, washed
Preheat the grill, place the salmon on a baking sheet lined with foil and season with salt and pepper. Grill until just done and turning golden on top, about 8-10 minutes, depending on thickness. Break into 2.5cm/1in chunks and squeeze over a little lemon juice.
Mix the vinegar and oil together and season with salt and pepper. While the rice is still warm (but not too hot) toss with the spinach leaves and drizzle over the dressing.
Spread the rice mixture on a large serving plate and lay the salmon pieces on top.
Roasted chicken salad with red grapes, served with beetroot fromage frais
Serves 6-8 as part of a buffet selection
1 roasted chicken (quick and easy to buy ready-roasted from the supermarket, or cook your own)
large bunch of seedless red grapes
1 small, pre-cooked beetroot
200g/7oz fromage frais
2 sprigs fresh tarragon leaves, chopped
salt and black pepper
2 bags of exotic and colourful salad leaves (lollo rosso and red oak-leaf varieties have a nice red cast)
Remove the meat from the chicken and cut or shred into bite-size pieces. Cut the grapes in half and mix with the chicken.
Finely chop the beetroot and mix into the fromage frais. It should bleed into the cheese and turn it pink. Stir in the chopped tarragon and season with salt and pepper. Gently toss the dressing into the chicken and grapes or, if you prefer, spoon into a bowl and serve it on the side.
Scatter the leaves in a large, shallow serving bowl and pile the chicken mixture on top.
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iVillage Ltd is a UK company registered in England & Wales (3837269) at 80-110 New Oxford Street, London WC1 1HB
iVillage Ltd is a UK company registered in England & Wales (3837269) at 80-110 New Oxford Street, London WC1 1HB