Speedy Sides: Edition 2

I'm usually the sort of person who is repelled by fruit in salads, or nuts in curries or any of that other faff. Its like drinking a pint of water when you need a wee, it goes against the grain. But saying all that my dad made this marvelous little salad from the September issue of Delicious magazine (which if you don't read you should since it's awesome) and after I tinkered about with it and made it to my liking, I thought I'd shove it (belatedly) up on here for you to have a butchers at. I know strictly speaking we're well into autumn and in this weather we're way beyond thinking about salads, but this salad is warm and with all the orange-ness it doesn't look a bit Halloween-Esq (clutching desperately at those straws now).

 

      Ingredients

          Total Time:20 minutes

• 3 Nectarines
• A good old glug of olive oil
• 3 Tsp's of caster sugar
• Mixed baby leaf salad
• 200g Of feta or Gorgonzola (or any crumbly sour cheese)

For the dressing you'll need...

• A Tbsp glug of white wine vinegar
• A tsp of runny honey
• A tsp of gluten-free grainy mustard
• 5 Tbsp's of olive oil

Method

• Start off by halving your nectarines and getting rid of the stones, then cut all the halves into nice chunky wedges.
• Mix up your dressing by popping all the ingredients in a clean jam jar and giving the whole lot a really good shake until its well mixed and yummy.
• You don't have to use a griddle pan but its the best thing for cooking your nectarines. Pop it over a medium/high heat until its getting on for pretty hot. 
• Dunk your nectarine pieces in the olive oil,making sure they're all well coated and then carefully place them on the hot griddle. your going to want to cook them for around 30-40 seconds on each side but be careful they don't burn at such warm temperatures.
• Once you've cooked them on both sides, sprinkle on the caster sugar and balsamic vinegar. It will make a bit of  a splutter (like your parents when you used to go out in a mini skirt when you were 15), but it will reduce down straight away.
• Take the nectarines out the pan straight away or they'll burn, you just want to glaze the fruit not preserve them for pickling.
• Assemble your baby leaves and feta on a plate after tossing them in a bowl with 80% off the dressing.
• Arrange in a fart arty sort of way on the plate, laying your nectarines in the most pretentious assemble as you can manage and pour over the rest of the dressing.
• Serve with steak or a bit of white fish with a flourish and a 'I know I'm awesome,what of it' gleam in your eye.

Speedy Sides: Edition 1

This is the first edition of one of my new features Speedy Sides (racked my brains to think of that title didn't I?). The name speaks for itself, each edition will be a super quick and easy dish which will work great as a perfect side,with, or as an addition to a main meal (Depending on whether you eat for England or enjoy mini meals).

         Ingredients

• 700g New potatoes
• 100g Radishes
• 100g Half fat creme fresh (or you can use full fat if your already bikini ready!)
• Small bunch spring onions
• 1 Tsp Paprika
• Zest and large squirt of juice from 1 lemon
• 1 Clove of garlic
• 2 Tbsp Tarragon

                      Total Prep time: 10 Minutes            

         

Method

• In a large pan bring your potatoes to boil in salted water. Boil for 10 minutes or until they start to feel soft went you give them a poke with a knife.
• Drain then off and leave to cool down.
• Slice up your radishes and spring onions as finely as you can, don't worry if your knife skills aren't Jamie Oliver esq the chopping can be as rough as you like as long as its fine. Pop them in a bowl with your creme fresh.
• Finely chop your tarragon, add to a small bowl with the lemon zest, garlic (crushed), paprika and a big old squeeze of lemon juice. Give the lot a quick mix.
• Once the spuds are cool slice them into halves and add to the radish and onion mix, pour over the gremolata and give it all a good stir.
• Done!Fab for BBQ's, trying to pretend your a bit posh, and with fish.

Adapted from a recipe from Sainsbury's magazine.