Prosciutto Ham Salad, with Peppers and Carrot

 Excellent summer salad, with Prosciutto Crudo ham, two colours of peppers, spiralised carrot (grated carrot if you don't have a spiraliser), four colours of lettuce ('baby leaf salad' in these parts). It can be assembled in around five minutes. 

Prawns with Yellow Pepper And Basmati Rice

Ecuadorian prawns, with diced yellow pepper and mushrooms, turmeric Basmati rice, and served with a four leaf lettuce salad (baby leaf). The prawns were steamed for about five minutes, and the turmeric rice  was cooked in boiling water for about eight minutes. 
 

Serrano Ham Salad

 Another easy salad, with thinly sliced Serrano ham, a baby leaf lettuce salad, and fresh coriander. Plus sliced white onion and garlic, boiled potato and sweet potato. Dressed in some freshly ground black pepper and a drizzle of olive oil on the greens. 

Stuffed Red Pepper, with Minced Beef and Chickpeas

 I diced Polish red peppers and cooked them with the leek and the carrots and the chickpeas for about 25 minutes. Then I added the minced beef, and oven roasted the whole assemblage of red pepper and the minced beef for another forty-five minutes under glass at a low to medium heat (stir frequently!). I added half a dozen bay leaves.

Remove the bay leaves as you find them. Serve with a baby leaf salad or Spinach leaves.  

Black Olive and Parsnip Salad

Simple dish with whole black olives (destoned), spiralised parsnip, and a crunchy lettuce salad in a spoonful of mayonnaise. If you don't have a spiraliser, grating the parsnip would do just as well.
 

Mustard Ham Salad

Boiled potato, grated carrot, mustard ham, baby leaf salad, coriander leaf.

The coriander leaf was mixed with the baby leaf salad, and dressed in some olive oil. Served with a little American mustard.

 

King Prawns in a Lime and Tomato salsa

The rice for this dish was prepared first. A small handful of Thai black rice was boiled for twenty minutes, then drained and set aside. Basmati rice was cooked in a little turmeric at a low heat for about half an hour (the black rice was added after ten minutes), until most of the water had been soaked up, and the rice grains became stuck together (easier to eat rice with chopsticks that way).. 

The lime and tomato salsa was made with arrowroot, water, tomato puree, a pinch of turmeric, and a teaspoonful of lime pickle (a squeeze of lime juice would do just as well). I also added a red finger chilli for heat, and a pinch of basil. Simmered for ten to fifteen minutes until the salsa thickens.

The rest is easy. 140g of Nicaraguan King prawns were steamed for about seven minutes. I cut a quarter of a red pepper into strips, and diced a purple onion. The dish was assembled with a  lettuce salad. The prawns were added, and dressed in the salsa before serving. Delicious!

 

Prawn Salad

Nicaraguan prawns (150g) in mayonnaise and white pepper, served with slices of orange pepper and a lettuce salad, plus diced spring onions. The tomatoes were described as 'cocktail tomatoes on the vine', whatever those are. But the flavour was good. Easy to put together in a few minutes. 

 

Wild Venison Potato Pie

Venison pie, topped with potato, and served with a mixed leaf salad. This dish used what was left of the venison stew made earlier (scroll back through the recipes). The potato topping was mixed with diced onion.

Cooked for at least an hour on the middle shelf of an oven preheated to around 190 deg C. I use a third party oven thermometer, so I know what the temperature of the oven actually is. But most ovens vary from what the dials say. So watch progress carefully (good advice in all cases).  Can be eaten hot or cold. Good with mustard. 

 

Venison Burger with Potatoes and Lettuce Salad

I didn't make this burger (hard to get ground deer meat, unless you know someone who deals in this part of the business). Bought from Sainsbury's. Tasted not dissimilar to a burger made with beef, but the packaging said the burgers were 90% venison. I'm familiar with deer meat, so the fact that the burgers don't taste the way you might imagine, is puzzling. 

I also bought venison fillets on the same supermarket trip, and these clearly are deer meat. They should be fine.

The burgers were cooked on the middle shelf of an oven heated to 200 deg C for between 22 to 27 minutes, turning the burgers a couple of times.  Something to watch occasionally during the process. 

Served with salted boiled potato, and a lettuce salad. Dressed with white pepper, and a pinch of Tarragon. 

 

Chorizo Risotto with Turmeric

A simple dish - essentially diced chorizo with julienned white onion, cooked in the oil which comes from the sausage. That is part one of the dish. The second part is basmati rice in salted water, cooked with turmeric. Cooked for fifteen minutes and then left for twenty minutes to absorb water. 

After an hour the rice was drained and washed in cold water. The rice and the chorizo were mixed together, and cooked slowly for an hour until the base of the rice had become crispy. Served with a dusting of black pepper, and a little lettuce side salad (Bistro salad), . 

 

Tomato and Onion Salad in Red Pesto Sauce

The main component of this dish is quartered piccolo tomatoes, a finely diced small onion, black pepper, and red pesto sauce (tomato, olive oil, basil, and parmesan cheese). Carrot was finely diced by a Kenwood chopper, after being batonned. I made a potato salad with boiled potato, mayonnaise, and coriander leaf. Served with a bistro leaf salad (lettuce), drizzled in a little olive oil.  

 

Vegetarian salad, with Chickpeas and Rice, and Bistro Salad leaves

Chickpeas cooked until tender, then cooled, and dressed in red pesto sauce..Batonned raw carrot, and diced raw white onion dressed in tarragon. Basmati rice cooked with salt and two dried red chillies. Plus a bistro salad of lettuce leaves. Delicious and filling I made this dish just minutes before we heard on the wires that Sean Connery had died ( one of Edinburgh's most famous sons).  RIP. 

 

Baby leaf Lettuce Salad, with Chickpeas

A simple salad made with chickpeas cooked in water and a little balsamic vinegar,  served in dijon mustard and coriander leaf, plus a baby leaf salad, diced spring onion,  and grated carrot. Also chopped baby plum tomatoes.

The dish was served with some black pepper.

King Prawns in Mayo, with a Dressed Salad

A simple salad made with king prawns sourced from Vietnam, dressed in mayonnaise, along with a vegetable salad made with red cabbage, carrot, two colours of lettuce, plus a vinegrette of vinegar (from a jar of gherkins) and olive oil.

Dressed in black pepper. Delicious!

Breaded Ham Salad

Breaded ham from the freezer, along with a baby-leaf lettuce salad from the local co-op. Plus pimiento stuffed green olives, strips of yellow pepper, and a home-made potato and onion salad (with mayonnaise), and American mustard and black pepper. Simple, and delicious!

Beef Chilli, with Grated Cheese

A beef chilli, with red kidney beans, onions, tomatoes,garlic, and beef stock,  served with grated Galloway cheese. That works really well. Galloway cheese is slightly more mild than the standard Cheddar cheese, but either will do for this dish.

Served with a crunchy side salad of lettuce and other vegetables. Dressed with dried coriander leaf. Plus a lot of freshly ground black pepper.  Delicious!

Peppered Chicken Salad, with Cherry Tomatoes and Yellow Pepper

Meat from a chicken drumstick in the fridge, liberally coated in freshly ground black pepper. Served with a Maris Piper potato salad (in mayonnaise), dressed in coriander leaf, a lettuce salad (purple and green) dressed in olive oil, diced cherry tomatoes, and sliced yellow pepper.

A pretty simple dish to prepare. Enjoyed with an Orvietto Classico Italian wine.

Pan-fried Haddock Fillet

Slow cooked fillet of haddock (8-10 minutes at a low heat under glass).

Served with boiled potatoes and a lettuce salad dressed in a little olive oil and a dusting of ground black pepper.

Simple and delicious!

Chopped Pork Salad, with Lettuce and Spinach

The chopped pork came from a 1.50kg joint cooked a couple of days before and kept in the fridge. I used about 150g of it for this salad.

I bought a bagged salad of different colours of lettuce from the co-op, and added a handful of diced spinach leaves (from the same co-op). The leaves were dressed in a dessert spoonful of olive oil, and a teaspoonful of mustard (French's American Mustard in this case,  but English or German mustard will do as well). Stirred together thoroughly. I added half a julienned red onion also, plus some dried tarragon, coriander leaf, and black pepper.