Fig and Bacon Salad with Feta with Balsamic Dressing

Fig and Bacon Salad

Fig and Bacon Salad with Feta

Fig and bacon salad. I should have called it my fig and pig salad (I make myself laugh). My friend got me some juicy and delicious figs from Bangalore recently and I’m glad I put them to good use. I used the more firm ones for the salad and saved the mushy ones for another delicious adventure. But that’s for later. For now, stick a fork into this sweet, plump, salty, sour and fresh salad. It’s got all that and more. I made a very simple dressing of balsamic, honey and EVOO (extra virgin olive oil).

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Spaghetti in roasted pumpkin and tomato sauce

tomato

When I made roasted pumpkin soup a couple of months ago, I had a revelation with roasted pumpkin. I don’t know why I never always made a batch and refrigerated it. Correcting that now. I roasted a kilo of pumpkin cubes to use multiple times. Just cube pumpkin into bite sized pieces and roast in an oven at 180 degrees C for 45 minutes. Coming to this dish, I started off making a basic marina (tomato + lots of garlic) for spaghetti. While I was pureeing the tomatoes I realized I didn’t have enough for two portions of spaghetti. I quickly remembered I had the pumpkin in the fridge. I added two cups of the roasted cubes into the tomato puree and then cooked it out some more with some basil and paprika.

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Orange and coriander grilled chicken with fruits and feta

All I wanted was a good pan grilled chicken breast for dinner. The rest just came into picture (quite literally) when I thought of sides for my chicken. Instead of the usual steam veggies, I thought of watermelon and green apples. Thankfully, the shop that is almost never well stocked had the fruits I needed. Also, a pretty plate food never hurt anybody.

Ingredients:
Boneless chicken breasts – 2
Orange juice – 1/2 cup (freshly squeezed or store bought)
Lemon juice – 1 lemon’s
Ginger garlic paste – 1 tsp
Coriander – 1/2 cup finely chopped
Watermelon cubes – 1 cup
Green apple cubes – 1/2 cup
Feta cheese – 1 tbsp
Basil – a few leaves for garnish (optional)
Salt to taste

Method:
1. Cut the chicken breasts horizontally (just so it cooks fast) and marinate in orange juice, lemon juice, ginger garlic paste and salt for at least 30 mins.
2. In the meanwhile prep your fruits by cutting them into cubes.
3. Grease a nonstick pan with olive oil.
4. Once the pan is hot, place the chicken and cook till each side is nicely charred and cooked through. Around 4 mins each side (but please check yourself thoroughly).
5. Take it off the pan and keep aside.
6. Pass the rest of the marinate through a sieve or a tea strainer.
7. Heat the marinade in the same pan the chicken was cooked in for 4 – 5 mins.
8. Take it off the heat and keep aside.

Plate your dish – Chicken on one side of the plate and fruits on the other side. Crumble the feta over the fruits and pour the warm sauce made from the marinade all over the chicken. Toss a few basil leaves for freshness if you’d like.

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