Tomato, Onion and Orange Salad

Preparation time 10 minutes

I wanted to make a different salad and had seen other people using oranges in salads with avocado. I didn’t have an avocado, so here is my version of a salad using oranges.

Tomato, Onion & orange Salad

  • 2-3 ripe tomatoes, cut in thinnish ring slices
  • 1 Onion, cut in thin slices
  • 2-3 mandarins, cut in thinnish ring slices
  • 1 tbls olive oil
  • ½ tbls rice vinegar
  • Salt and Pepper
  • Fresh Parsley and/or Chives, chopped
  1. Cut the tomatoes and mandarins as thin as possible into rings.
  2. Use a mandolin to very finely slice the onion.
  3. Place the tomato, onion and mandarin slices on a plate alternating them.
  4. Sprinkle a little salt and pepper on all the salad.
  5. Then drizzle the olive oil and vinegar over the ring.
  6. Cover with cling film and keep at room temperature until served.
  7. Sprinkle with the chopped parsley and/or fresh chives.

 

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1 rotisserie chicken – 7 different meals

Today I purchased one rotisserie chicken; which of course, for one person, is rather extravagant. I decided to dissect the chicken into: 1 portion of deboned chicken legs; 2 portions of skin-less chicken breast; scrape and cut all remains of chicken meat off the carcasses and bones, split this in 2 portions roughly ¼ and ¾; and finally place all the bones, skin and carcasses in a large saucepan for stock.

chicken

    For the stock (makes upto 4 portions):

  • the bones, skin and carcasse
  • 1.5-2 ltr water
  • 1-2 roughly cut onions,
  • 2-4 chopped carrots,
  • 1-2 potato roughly cut
  • Herbs to taste
  • 200g green/mixed lentils
  • Let it simmer gently for 1-2 hours.
  • What I also did was hang a strainer into the pot/stock placing the lentils in the strainer; thus still part of the stock but without them getting mixed into the stock
  • Drain the stock; then add the lentils and set aside to cool.
  • Portion into 4 small containers; freeze when cool enough

As I had a portion of Bombay cooked lentils I use the ¾ chicken bits and mixed it to the lentils, added some spices, and had my lunch.

The ¼ portion of chicken meat went into a chicken mayo, spiced with garlic and chilli powder and a drop of lemon, ready for spreading tomorrow.

The 2 portions of chicken breast went straight into a small freezer bags each, and when they are cold enough, place them in my freezer.

Now – I ask – am I still extravagant? No, I think not. For £4 for the chicken & £1 for the vegetables getting food for 5-7 people depending what I do with the chicken breasts; not bad if I say so myself.

Raw Courgette Salad

Preparation time about 5 minutes
Serves 2 people

Courgette

  • 1 Courgette pealed and finely julienned
  • Dressing:
    • 2 spoons mayonnaise
    • 2 spoons natural Yogurt
    • 1 spoon extra virgin Olive oil
    • ½ Spoon sweet vinegar
    • Salt & freshly ground Pepper
    • Some chopped Parsley
  1. Mix the dressing using all ingredients.
  2. Add the julienned courgette.
  3. Gently toss the salad making sure all courgette is covered.
  4. Let it rest for at least 2 hours at room temperature before serving.