Food & Drink section.qxp_Layout 1 21/07/2022 14:12 Page 18
MENDIP TIMES
FOOD & DRINK
A holiday in the Med . . . on your plate!
With KATY BEAUCHAMP
I hope everyone is having a good summer; who needs to go abroad when our weather has been so good so far? Why not enjoy some European dishes from the comfort of your own home or garden? You’ll really feel you are on the Mediterranean! The salad conjures up vines and olive groves, the chicken is spiced with smoked paprika and the palmiers are classic French “cookies”.
GREEK SALAD
METHOD Combine all the salad ingredients in a pretty serving bowl, whisk dressing ingredients together and mix through the salad! Easy as that!
Flavours of Greece in this tradional-style salad
TUSCAN CHICKEN
METHOD Sprinkle the paprika onto the chicken and gently fry the slices in a little olive oil for about three mins each side. Remove from the pan, add the onions and cook for five mins, then stir in the garlic and add the cream. When hot, stir in the cheese and lemon juice. Reduce heat to a gentle bubble, return the chicken and juices and cook for 6/7 mins until the meat is cooked through. Put into a serving dish and garnish with lemon and lots of pepper. Serve with some crusty bread!
FRENCH ALMOND PALMIERS
PAGE 18 • MENDIP TIMES • AUGUST 2022
(Serves four) 1/2 diced cucumber 8 halved cherry tomatoes 1/2 thinly sliced red onion 1/2 chopped green pepper (although I prefer yellow) 15 halved olives (preferably Kalamata) 100g crumbled feta FOR THE DRESSING 60mls olive oil 15mls red wine vinegar Heaped tsp Dijon mustard Salt and pepper to taste
INGREDIENTS
Smoked paprika brings the chicken to life
Unroll your puff pastry and roll out the marzipan to the same size. It doesn’t matter if the marzipan tears (which mine did in the hot weather) you can patch it up; it won’t show when cooked! Lay the marzipan on the pastry and, starting with one long end, roll them both up to the middle and then do the same with the other side so they meet. Cut the large sausage shape into slices and lay them flat on a very well-greased cooking sheet leaving plenty of room in between for expansion. Bake at 160°C for 20 mins until crisp and golden. Decorate with sifted icing sugar and flaked almonds. I only baked 12 and kept the rest of the sausage in the fridge over the next week, cutting and baking them for breakfast! METHOD
INGREDIENTS
(Serves four) 400g sliced chicken breast 3 teaspoons smoked paprika 1 small diced onion Heaped tsp of garlic (fresh or granules) Juice of half a lemon (cut the other half into wedges to serve) 200g grated Parmesan 200ml double cream Black pepper
INGREDIENTS
(Makes 24) 1 pack ready-rolled puff pastry 375g of ready-to-roll marzipan Flaked almonds Icing sugar to roll out marzipan and for dusting the palmiers
