Grilled Chicken Caesar
The Caesar salad is an absolute classic. It's known all around the world and comes in many different variations. The classic being only with anchovies and Parmesan. Ours includes grilled chicken to make it a more substantial meal.
English
Serves 2
Ingredients
2 chicken breasts
1 lemon
half tin anchovies
100g grated Parmesan
1 ciabatta roll
1 clove garlic
2 baby gem lettuces
5 tablespoons olive oil
4 tablespoons mayonnaise
a few drops of Tabasco
1/2 teaspoon Dijon or other mustard
salt and pepper
Method
Preheat the oven to 180° C. Cut the ciabatta into 3 cm cubes and place in a roasting tray. Drizzle with 2 tablespoons olive oil and sprinkle with a little sea salt. Mix the ingredients together and bake in the oven for 8-10 minutes until golden brown and crunchy.
Slice the chicken breasts lengthways in half. Drizzle with olive oil and season with salt and pepper.
Slice off the bottom end of the baby gem and discard. Separate the leaves, rinse them gently under cold running water and dry off in a clean tea towel or in a salad spinner.
Prepare the dressing: mix the mayonnaise with the juice of half the lemon, the mustard, finely chopped garlic clove, salt and pepper. Add enough cold water until the dressing is the consistency of yoghurt. Add a few drops of Tabasco, if you have it available.
Place the grill pan over a high heat. Grill the chicken breasts for 3-4 minutes on each side until they are golden and cooked through.
Using a large bowl, mix together the salad leaves, dressing, anchovies, croutons and ¾ of the Parmesan. Season with salt and pepper.
Divide the salad between 2 plates. Lay 2 chicken breast halves on each salad and finish by scattering with the remaining Parmesan.
Nederlands
voor 2 pesonen
Ingredienten
2 kipfilets, zonder vel
2 little gem sla
1 ciabatta broodje
halve blik ansjovis
1 citroen
1 teen knoflook
100g geraspte Parmezaan
5 eetlepels olijfolie
4 eetlepels mayonaise
paar drupples Tobasco
½ theelepel dijon of andere mosterd
zout en peper
Bereiding
Snijd de kipfilets doormidden. Besprenkel met de olijfolie en strooi wat zout en peper erover heen.
Snijd het stronkje uit de sla. Maak de blaadjes los. Was heel licht onder de kraan met koud water en droog ze af.
Maak de dressing. Meng de mayonaise met het sap van een halve citroen, een paar druppels Tobasco, de mosterd, het zout en peper. Voeg een beetje koud water toe en meng het tot een dikte van yoghurt.
Verhit een grill pan op hoog vuur. Gril de kipfilets 2 minuten op elke kant tot ze goudbruin en gaar zijn.
In een kom de sla mengen met de dressing, ansjovis, croutons en driekwart van de parmezaanse kaas. Meng alles goed door elkaar en breng op smaak met zout en peper.
Verdeel de sla over twee borden. Leg twee stukjes kip bovenop en maak af met de resterende parmezaanse kaas.
Sumac Veal Schnitzel with Cauliflower Salad
There's no denying that we all love a good schnitzel. In this version, we've given the humble schnitzel the Middle Eastern treatment with the addition of sour Sumac in the schnitzel crumb.
English
Serves 2
Ingredients
600g cauliflower
2 tablespoons tahini
1 lemon
2 veal schnitzels of 150 g each
1 container sumac
50g rocket
40g almonds
40g raisins
50g panko
10 tablespoons olive oil
salt and pepper
Method
Preheat the oven to 200° C. Cut the cauliflower into florets and place them together with the almonds in a roasting dish with 2-3 tablespoons olive oil, salt and pepper. Roast in the oven for 25 minutes, stirring now and again.
In a small bowl, mix together 2 tablespoons tahini, 2 tablespoons olive oil, lemon juice to taste and 6 tablespoons lukewarm water. Season with salt and pepper. This is the dressing.
Rub the schnitzels in with a drizzle of olive oil, salt and pepper. Mix the panko and sumac together in a bowl. Run the schnitzels through the panko mixture, pressing the crumbs well on to the meat. Heat a frying pan with 3 tablespoons olive oil and fry the schnitzels until golden on each side. Remove the cauliflower from the oven.
Add the raisins and rocket to the cauliflower. Divide the schnitzels and salad between 2 plates, drizzling the tahini dressing over the salad.
Nederlands
voor 2 personen
Ingrediënten
600g bloemkool
2 eetlepels tahini
1 citroen
2 kalfsschnitzels a 150g per stuk
2 eetlepels sumac
50g rucola
40g amandelen
40g rozijnen
50g panko
10 eetlepels olijfolie
zout en peper
Bereiding
Warm de oven voor op 200°C. Snijd de bloemkool in roosjes, doe ze samen met de amandelen in een ovenschaal met 2-3 eetlepels olijfolie, zout en peper. Zet in de oven voor 25 minuten en roer af en toe om.
Meng in een kommetje 2 eetlepels tahini pasta met 2 eetlepels olijfolie en 6 eetlepels lauwwarm water. Voeg citroensap, zout en peper toe naar smaak. Dit wordt de dressing.
Wrijf de schnitzels in met olie, zout en peper. Mix in een kom de panko en sumac goed door elkaar. Haal de schnitzels door het pankomengsel.
Verwarm een koekenpan met 3 eetlepels olijfolie en bak de schnitzels aan beide kanten goudbruin. Haal de bloemkool uit de oven en meng de rozijnen er doorheen. Zet 2-3 minuten terug in de oven om de rozijnen licht te verwarmen.
Meng de rucola door de bloemkool. Leg op elk bord een schnitzel en verdeel de bloemkoolsalade over de 2 borden. Lepel de tahini dressing over de salade en serveer.
Thai Salad with Grilled Sausages
Sausages are great eaten in a bun as a hotdog or served with mash or lentils. This recipe is definitely a lot lighter and suits warm sunny days. The addition of chilli and sweetness make it a joy to eat.
English
serves 2
Ingredients
4 spicy sausages
1 lime
1 butter lettuce
1 small bunch basil
1 small bunch mint
5 spring onions
1 red chilli
2 tablespoons sunflower oil
1 tablespoon soft brown sugar
1 tablespoon fish sauce
1 tablespoon sesame oil
salt and pepper
your favourite chilli sauce (optional, to serve on the side)
Method
Heat a frying pan or grill pan on medium-high heat. Add 1 tablespoon sunflower oil to the pan and fry the sausages on all sides until golden brown, about 12 minutes. Finely grate the lime zest.
Make the dressing by mixing together the soft brown sugar, 1 tablespoon sunflower oil, sesame oil, fish sauce, zest and juice from the lime and ½ the red chilli which has been finely chopped.
Finely slice the spring onions and pick the mint, basil and butter lettuce leaves.
Mix the dressing through the salad and herbs. Divide between 2 plates and slice the sausages diagonally in thirds. Place them on top of the salad and serve. Optional: serve with chilli sauce on the side.
Nederlands
voor 2 personen
Ingrediënten
4 pittige worstjes
1 limoen
1 kropsla
1 klein bosje basilicum
1 klein bosje munt
5 bosuitjes
1 rode chilipeper
2 eetlepels zonnebloemolie
1 eetlepel bruine basterdsuiker
1 eetlepel vissaus
1 eetlepel sesamolie
zout en peper
je favorite chilisaus (eventueel om te serveren in een klein kommetje)
Bereiding
Verhit een koekenpan of grillpan op middelhoog vuur. Voeg 1 eetlepel zonnebloemolie toe en bak of grill de worstjes aan alle kanten goudbruin, ongeveer 10-12 minuten. Rasp de limoen.
Meng de suiker, 1 eetlepel zonnebloemolie, sesamolie, vissaus, rasp en sap van de limoen en ½ fijn gehakte chilipeper door elkaar.
Snijd de bosuitjes fijn, pluk de blaadjes van de munt, basilicum en kropsla.
Schep de dressing door de salade en kruiden. Verdeel de salade over 2 borden en snijd de worstjes schuin in drieën. Plaats ze bovenop de salade en besprenkel eventueel met chilisaus.
Cauliflower and Fennel Salad with Preserved Lemon Dressing
This is a fantastic spring salad which is filling enough to be a complete meal. It's also completely vegan.
English
Serves 2
Ingredients
2 fennel bulbs
1 small cauliflower
60g smoked almonds
1/4 preserved lemon
2 cloves garlic
2 teaspoons agave syrup of coconut sugar
1 container mustard cress
1 bunch watercress
5 tablespoons olive oil
salt and epper
Method
Preheat an oven to 220°C. Cut the cauliflower into large florets and the fennel, lengthways into 6 wedges. Finely slice the garlic.
Place the cut vegetables on a roasting tray and drizzle over 3 tablespoons olive oil. Season with salt and pepper and place in the oven for 20-25 minutes (keep an eye on the vegetables that they don’t get too dark).
Remove the flesh from the preserved lemon and finely chop the skin. Place the garlic, agave or coconut sugar and 2 tablespoons olive oil in a container. Add a splash of water and blend to a dressing with a stick blender.
Coarsely chop the almonds and remove the tough stalks from the watercress.
Remove the vegetables from the oven and gently transfer to a serving platter. Scatter the watercress over the vegetables and spoon over the dressing. Snip the mustard cress and sprinkle over the warm salad together with the smoked almonds.
Nederlands
2 personen
Ingrediënten
2 venkel
1 klein bloemkooltje
60g gerookte amandelen
1/4 stuk ingemaakte citroen
2 teentjes knoflook
2 theelepels agave of kokossuiker
1 bakje tuinkers
1 bos waterkers
5 eetlepels olijfolie
zout en peper
Bereiding
Warm de oven voor op 220 C. Snijd de bloemkool in grove stukken en de venkel over de lengte in 6 parten. Snijd knoflookteentjes in plakjes.
Leg de gesneden groenten op een ovenplaat en sprenkel er 3 eetlepels olijfolie overheen. Bestrooi met zout en peper. Zet plaat in de oven voor 20-25 minuten (houd goed in de gaten of het niet te donker wordt).
Verwijder het vruchtvlees van de ingemaakte citroen en snijd ¼ van de citroen fijn. Doe de knoflook, citroen, agave of kokossuiker, 2 eetlepels olijfolie in een bakje. Verdun met wat water en maak er een dressing van met een staafmixer of in de blender.
Hak de amandelen grof. Haal de steeltjes van de waterkers.
Haal de groenten uit de oven en schep ze voorzichtig op een schaal. Verdeel wat waterkers over de groenten en lepel de dressing er overheen. Knip de tuinkers los en strooi deze samen met de amandelen over de warme salade en serveer.
Caribbean Cooking Workshop
Bring some tropical sunshine into your home with these Caribbean recipes from one of our popular cooking workshops.
Exotic Avocado Salad
Ingredients
2 tbsp pumpkin seeds
1 ripe papaya
1 ripe avocado
2 bunches trimmed and washed watercress
half small pack fresh mint
juice of half lime
1 tbsp olive oil
Method
Dry-fry the pumpkin seeds in a frying pan for a few minutes, tossing and turning them until they look toasted. Tip them out of the pan and let them go cold. Peel the papayas, halve them lengthways and scoop out the seeds. Cut the flesh into long, thin slices. Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.
Put the papayas, avocados, pumpkin seeds and watercress into a large bowl. Chop about 1 tablespoon of the mint leaves and set aside. Pick the remaining leaves from the stalks and tear them into the bowl.
Mix the lime juice and olive oil with the rest of the chopped mint to make a dressing, and season with salt and pepper to taste.
Pour over the salad and gently mix all the ingredients together with your hands.
Taste and add more salt and pepper if you think it needs it, then transfer to a serving platter.
Jerk Chicken with Rice and Peas
Ingredients
12 chicken thighs, bone in
1 lime, halved
hot sauce, to serve (optional)
For the jerk marinade
1 big bunch spring onions, roughly chopped
thumb-sized piece ginger, roughly chopped
3 garlic cloves
½ a small onion
3 scotch bonnet chillies, deseeded if you want less heat (be careful!! Start with 1)
½ tsp dried thyme, or 1 Tbsp thyme leaves
juice of 1 lime
2 Tbsp soy sauce
2 Tbsp vegetable oil
3 Tbsp brown sugar
1 Tbsp ground allspice
For the rice & peas
200g basmati rice
400g can coconut milk
1 bunch spring onions, sliced
2 large thyme sprigs
2 garlic cloves, finely chopped
1 tsp ground allspice
2 x 410g cans kidney beans, drained
Method
To make the jerk marinade, combine 1 big bunch roughly chopped spring onions, a roughly chopped thumb-sized piece ginger, 3 garlic cloves, ½ small onion, 3 scotch bonnet chillies, deseeded if you like, ½ tsp dried thyme or 1 tbsp thyme leaves, juice of 1 lime, 2 tbsp soy sauce, 2 tbsp vegetable oil, 3 tbsp brown sugar, 1 tbsp ground allspice in a food processor along with 1 tsp salt, and blend to a purée.
If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste. Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge. If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
To cook in the oven, heat to 180C. Put the chicken pieces in a roasting tin with 1 halved lime and cook for 45 mins until tender and cooked through.
While the chicken is cooking, prepare the rice & peas. Rinse 200g basmati rice in plenty of cold water, then tip it into a large saucepan. Add 400g can coconut milk, 1 bunch sliced spring onions, 2 large thyme sprigs, 2 finely chopped garlic cloves and 1 tsp ground allspice.
Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add two 410g cans drained kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.
Spicy Prawn Skewers
Ingredients
3 garlic cloves, crushed
1 red chilli, finely chopped
½ small bunch parsley, finely chopped
1 tsp sweet smoked paprika
½ tsp hot smoked paprika
4 tbsp olive oil
400g raw king prawns, in their shells if you like, or keep the tails on
1 jar Peppadew hot sweet piquanté peppers, drained
lemon wedges, to serve
Method
Whisk the garlic, chilli, parsley, both types of paprika and olive oil together. Stir through the prawns and season well. Cover, put in the fridge and leave to marinate for at least 30 mins before threading on to skewers, interspersing them with a few of the peppers, so that each skewer has about 4-5 prawns.
Heat a grill pan over high heat and grill the skewers for 3-4 mins until pink and opaque. Serve immediately with a squeeze of lemon and plenty of saffron aïoli.
Beetroot and Buratta Salad
Serves 2
Ingredients
5 tablespoons olive oil
Salt and pepper
1 tablespoon Sherry or red wine vinegar
500g pack cooked organic beetroot
1 small baguette
1 ball burrata
1 teaspoon cumin seed
1 small bunch dill
1 stalk rosemary
1 small bunch chervil
125g bull’s blood leaves
Method
Preheat an oven to 180°C. Cut each beetroot into 6 wedges and place in a roasting dish with 2 tablespoons olive oil, salt and pepper. Place in the oven for 15 minutes.
Break the small baguette into crumbs and finely chop the rosemary. Add both ingredients to a bowl with 1 teaspoon cumin seeds and 1 tablespoon sherry or red wine vinegar.
Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the breadcrumbs until golden brown. Place in a bowl and set aside.
Fry ¾ of the bull’s blood in 1 tablespoon olive oil for 10 seconds, season with salt and pepper. Pick the chervil leaves and finely chop the dill. Mix the beetroot together with the herbs and season with salt and pepper.
Divide the bulls blood between 2 plates and spoon the beetroot on top. Tear the burrata between the 2 plates, laying it on top and finish with the uncooked bulls blood leaves.
Panzanella
As we near the end of summer, tomatoes are at their ripest and best. Keep cool yet satisfied on a warm day with this delicious and flavourful salad Italian bread salad.
Serves 2
Ingredients
1 tin tomatoes
2 red peppers
700 g mixed coloured tomatoes
2 ciabatta rolls or 1 ciabatta bread
1 bunch basil
1 ball buffalo mozzarella
4 tablespoons olive oil (4 tablespoons)
red wine- or Sherry vinegar (to taste)
salt
pepper
Method
1
Preheat the oven to 220 °C. Place the peppers in a roasting tray and roast until black. Alternatively, blacken over an open flame on a gas stove. Transfer to a bowl and cover with cling film. Allow to stand for a few minutes.
2
Lower the oven temperature to 180 °C. Cut the ciabatta into rough cubes. Place them in a roasting tray and bake in the oven until they have dried out and are crunchy. Set aside to cool.
3
Place the tinned tomatoes in a bowl and blend until smooth using a stick blender. Season with salt, pepper, red wine- or sherry vinegar and the olive oil. This dressing should be slightly too sour.
4
Peel the peppers; discard the seeds and slice into strips. The juices that have been released from the peppers can be added to the dressing. Slice the tomatoes into wedges.
5
Pick the basil leaves from the stalks. Tear the mozzarella into pieces. Mix the ciabatta cubes, tomatoes, peppers and basil in a bowl with the dressing. Season with salt and pepper.
6
Divide the salad between two plates and top with the torn mozzarella.
Lentil Salad with Avocado and Goats Cheese
A delicious salad which combines both the end of winter and beginning of spring.
Serves 2
Ingredients
200g puy lentils
1 shallot
2 cloves garlic
1 bunch carrots
2 sticks celery
1,5 teaspoons caraway seeds
3 sprigs thyme
2 avocado's
1oo g soft goats cheese
75 g purslane
7 tablespoons olive oil
2 tablespoons red wine- or sherry vinegar
Salt and pepper
Method
1
Preheat an oven to 230° C. Finely chop 1 carrot, the shallot, garlic cloves and celery sticks. Peel the remaining carrots and cut lengthways in half. Place on a roasting tray with 3 tablespoons olive oil, salt, pepper and the caraway seeds and roast for 15 minutes.
2
Heat a pan over medium heat with 2 tablespoons olive oil and sweat the shallot, carrot and celery for 5 minutes. Add the garlic and fry for a further 1 minute. Add the thyme and lentils and enough water until the lentils are covered. Bring to the boil and simmer gently for about 15 minutes until the lentils are al dente.
3
Drain off any excess liquid and return the lentils to the pan. Season with 2 tablespoon olive oil, 2 tablespoons red wine – or sherry vinegar, salt and pepper. Set aside to cool off slightly.
4
Peel the avocado's and slice thinly. Crumble the goat’s cheese and remove any hard stalks from the purslane.
5
Mix the purslane through the lentils and spoon on to a plate. Place the sliced avocado on the side and top with the roasted carrots. Sprinkle over the crumbled goats cheese and serve.
Warm Chickpea Salad
This salad, served warm, utilises a store cupboard staple, chickpeas, with a selection of later winter ingredients including beetroot and cabbage.
Serves 2
Ingredients
120 g bulghar wheat
600 g savoy cabbage
1 tin chickpeas
2 precooked beetroot
1 clove garlic
100 g feta
5 g ras al hanout
4 tablespoons olive oil
4 tablespoons walnut oil
1 tablespoon red wine vinegar
salt
pepper
Method
Bring a pot of water to the boil. Cut the savoy cabbage into 1-1.5 cm strips. Cut the beetroot into wedges. Add the bulghar wheat to the pot of boiling water and simmer gently for about 15 minutes.
Drain the bulghar through sieve. In a bowl, mix together the walnut oil, red wine vinegar, salt and pepper. Finely chop the garlic clove and add to the dressing. Drain the chickpeas through a sieve and rinse under cold water. Place the beetroot in a pan with 2 tablespoons olive oil and warm them gently through.
Heat a frying pan over medium heat with 2 tablespoons olive oil. Add the savoy cabbage and fry gently for about 4-6 minutes until tender. Add a splash of water to the pan to help the cabbage steam. Add the chickpeas and ras al hanout to the pan. Ensure that the ingredients are heated through. Season with salt and pepper.
Mix the bulghar through the chickpea mixture. Add the dressing and extra salt and pepper if necessary. Divide the salad between 2 plates. Lay the beetroot on top and sprinkle with the crumbled feta.
Vegetarian Lunch
With more people choosing to eat consciously an opting more for vegetarian, it's always a good idea to a few recipes handy.
Here are two of our favourites for lunch.
Beetroot Hummus and feta sandwich:
Ingredients for the beetroot hummus
500 g cooked beetroot, roughly chopped
1 clove garlic, chopped
1 tin chickpeas, drained
pinch of ground cumin
pinch of cayenne pepper
1-2 tablespoons tahini
2 tablespoons olive oil
lemon juice, to taste
salt and pepper
Method
Place the beetroot, garlic, chickpeas, cumin, cayenne and tahini in a food processor and blend all the ingredients are broken down. Add the olive oil (enough to make a smooth hummus), lemon juice to taste and season with salt and pepper.
To assemble the sandwiches, use a good bread of your choice. We like a sourdough spelt variety. Spread each slice liberally with the beetroot hummus. Top with some rocket leaves and generous scattering of a good feta.
Sweet Potato and Courgette Salad with Pear
Ingredients
1 head garlic
1 kg sweet potatoes
2 comice pears
1 red chilli
2 sprigs rosemary, finely chopped
2 tablespoons olive oil
2 tablespoons sesame oil
3 courgettes
100 g hazelnuts
100 g baby spinach leaves
Method
Preheat an oven to 200 C. Separate the garlic cloves from the head of garlic, leaving the skins on. Peel the sweet potatoes and cut into wedges. Finely chop the chilli, leaving in the seeds if you like it spicy and finely chop the rosemary.
Place the garlic cloves, sweet potato chilli and rosemary in a roasting pan and toss with the olive oil and 1 tablespoon of the sesame oil. Season with salt and pepper. Roast in the oven for about 20 minutes.
In the meantime, halve the pears, remove the core and cut each half into 6 slices. Cut the courgettes into quarters and then each quarter in half, so that you end you up with 8 pieces. Roughly chop the hazelnuts.
Add the pears, courgettes, hazelnuts, toss again and return to the oven for about another 20 minutes. Remove from the oven, add the remaining tablespoon of sesame oil, check the seasoning if it requires any more salt and pepper and mix through the baby spinach leaves.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours