Heston's steak, parmesan, rocket

One night, two pints down, in Waitrose - it seemed a good idea to do the Heston recipe suggestion: Steak with rocket and parmesan. It was dressed with meat juices and lemon and olive oil.
We infused the olive oil with the lemon as instructed - and it was really really strong. But - all in all - a great combination - its another variant on my hot salad fixation.

Hot trout salad with fennel

 Set up the trout to roast in the oven - wrapped in foil with lemon, salt, olive oil, pepper, parsley, fennel seeds.

Steam some Charlotte potatoes.

Make a dressing with lemon juice, lemon zest, red wine vinegar, olive oil, seasoning.

Assemble the salad - spinach, baby leaves from living salad box, fennel - finely sliced.



When the potatoes are cooked, immediately coat them in the dressing. Then add potatoes and dressing over the greens.
Flake the trout, and pour the roasting juices from the foil into the salad.

Place the trout on top of the salad. Garnish with long stems of parsley.

The fennel and potatoes pick up a lot of the dressing flavour, and the fish was superb. A light, tasty winter salad.

Hot chicken salad :)

I've always been a fan of the 'hot salad'. And after Matt's cri de coeur for veg, I responded with this - on a blustery, wet, gale-y night.
Roasted the chicken with butter, thyme, rosemary, garlic and lemon (juiced over the chicken, and put into the tray to roast). Placed the potatoes in the same roasting dish - no par-boiling.
The salad was one of those living salads (baby leaves in soil trays), added rocket, and blanched broccoli and finely ribboned spring greens. Spring greens are amazingly cheap and delicious.
Dressed salad with olive oil and sherry vinegar - I thought it would go well with the lemon/thyme on the chicken.
Also sauteed some mushrooms until juicy, and cut up some room temperature tomatoes.

All in - it was rocking. Really deep chicken flavour in the potatoes, with syrupy lemon in there too. Chicken was lovely - i got a really good one, and it really showed. Money well spent. The spring greens gave the salad depth to match the chicken and spuds, as they really liven up with olive oil and salt. Mushrooms were succulent, and toms juicy and fresh. Everything was seasoned to the hilt. Beautiful. A top hit - I think we'll be seeing this again.
So we got veg, and much tastiness besides.