Attempt #70: Beetroot, carrot & orange salad

Minus the Beetroot (as the kids never liked them and it is an acquired taste even for adults!), the combination of carrots, oranges and sesame seeds was gorgeous! I took a close up shot on my phone but it was not captured and I did not realized this until we finished the entire platter of the salad.

To quote Jamie...
“If you’re looking for a salad you can make all the time, this is the one. It’s great with everything from leftover beef or slow-cooked lamb, to oily fish or crumbly cheeses, such as feta. ”

I have to attached a pic from Jamie's website. For the recipe, click on this link 

http://www.jamieoliver.com/recipes/vegetable-recipes/beetroot-carrot-orange-salad/ 

Attempt #55: Pancetta hash with eggs & apple salad

One of the best thing that I love about Jamie's salad recipes is that you can replace or add new ingredients to them and they still taste wonderful! 

The result:

I replaced pancetta with bacon and watercress with spinach and I added zucchini into the recipe. But with the core or foundation of the salad being bacon, poached eggs and apples...whatever ingredients throw in or replaced will just further enhance the magical combination of this dish. 

Method

Heat a wide frying pan and add a splash of oil. Fry the pancetta, ham and potatoes together for 10–12 minutes, tossing occasionally until the potatoes are cooked, golden and crisp. Divide between 2 plates.

Meanwhile, bring a wide saucepan of water to the boil and add a splash of white wine vinegar. Poach 2 eggs gently in the water for a couple of minutes, until softly set. Remove and place one on each plate of ham and potatoes.

Toss the watercress and sliced apple together and dress with a pinch of salt and pepper, a squeeze of lemon juice and a splash of olive oil. Top the poached eggs with a little pile of salad and serve.

Serves 2

Ingredients

• olive oil
• 6 slices higher-welfare pancetta, cut into wide strips
• 2 slices good-quality ham, torn into pieces
• 500 g potatoes, cubed
• 1 splash white wine vinegar
• 2 very fresh free-range eggs
• 1 large handful watercress
• 1 red apple, very finely sliced
• 1 squeeze lemon juice

Attempt #51: Avocado, Pancetta & Pine Nut salad

I started my attempts with Jamie Oliver’s recipes last year out of one goal that is to test out if anyone can cook if we try. After 50 attempts (and counting), I can vouch for that and do believe that anyone can cook. We may not be great sous- chefs but with the right combination of ingredients and more importantly fresh ingredients, the meal can turn out to be pretty good if not decent.

Here’s a surprisingly yummy salad that anyone can whipped out in a matter of minutes – the combination of the ingredients were just perfect. 

The result:

As long as the pancetta is nicely fried and not burnt, the avocado and spinach leaves are fresh and you if have good quality pine nuts, this is simply one of the easiest and most delicious salads to make. 

Method:

Heat a frying pan and fry the pancetta slices till crispy. Remove from the pan and set aside. In the same pan, lightly toast the pine nuts. 

Make your dressing by combining 1 tablespoon of balsamic vinegar with 2 tablespoons of olive oil and season with salt and pepper. Taste to make sure your dressing is balanced – add a little more oil or vinegar if you need to. 

On serving plates, lay out the avocado. Sprinkle over the spinach leaves, pancetta and toasted pine nuts. Season well with salt and pepper and drizzle over your dressing. Great served with some warm crusty bread and a lovely glass of wine.

Ingredients: 

(Serves 6)

·         12 slices pancetta

·         50 g pine nuts

·         balsamic vinegar

·         good-quality extra virgin olive oil

·         sea salt

·         freshly ground black pepper

·         6 ripe avocados, stoned, peeled and quartered

·         4 big handfuls baby spinach, washed

Attempt #41: Prawn & watermelon salad

Ahhh…. Just like eggs + bacon, pancakes + bananas and rum + coke, the combination of prawns + watermelons are also just meant to be. Safe recipe to attempt when having to bring a dish for those potluck dinners! J

The result:

Instead of baby spinach, I used ‘bayam’ (which is a different type of more popular known spinach in Malaysia) and I did blanch the ‘bayam’ first so that it is not so raw.

 

Jamie’s rendition:

 

Ingredients (serves 2)

zest and juice of 2 limes

• 12 raw prawns, from sustainable sources, ask your fishmonger, peeled
• 100 g unsalted cashews
• 1 tablespoon sesame seeds
• 1 small bunch mint
• 1 red chilli, deseeded and finely chopped
• 2 handfuls baby spinach
• 400 g watermelon, seeds removed, cut into chunks
• 4 spring onions, finely sliced
• sesame oil
• sea salt
• freshly ground black pepper

Method

Put the zest and juice of one of the limes in a bowl and toss the prawns in it. Leave to marinate while you prepare the other ingredients.

Heat a wok or frying pan, then add the cashews and heat until lightly toasted.

Add the sesame seeds for 30 seconds until they start to brown and pop, then remove all the nuts from the pan. Crush lightly with the bottom of a saucepan and place in a big mixing bowl.

Add the mint, chopped chilli, baby spinach, watermelon and spring onion to the mixing bowl and toss with the toasted nuts.

Add the prawns to the hot pan with a splash of sesame oil, season with salt and pepper and stir-fry lightly for a few minutes until cooked through.

Toss the cooked prawns with the other ingredients in the mixing bowl and season with lime juice, sesame oil, salt and pepper.

Tip: If you can't find cashews, unsalted peanuts will do instead