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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Warm+Salads?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Warm%20Salads"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"7"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2039744070897924329"},"published":{"$t":"2020-06-12T04:00:00.000+01:00"},"updated":{"$t":"2020-06-12T04:00:05.562+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"British Turkey"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Warm Salads"}],"title":{"type":"text","$t":" Turkey Taco Salad"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-MP7_pTe0qjI\/XuInH3HY74I\/AAAAAAAC7Fg\/m4MkNLjbCiQpYiZTva-uWdiiNIT7_8bRwCLcBGAsYHQ\/s1600\/cover%2Bsalad.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\" Turkey Taco Salad\" border=\"0\" data-original-height=\"1480\" data-original-width=\"1600\" height=\"370\" src=\"https:\/\/1.bp.blogspot.com\/-MP7_pTe0qjI\/XuInH3HY74I\/AAAAAAAC7Fg\/m4MkNLjbCiQpYiZTva-uWdiiNIT7_8bRwCLcBGAsYHQ\/s400\/cover%2Bsalad.JPG\" title=\" Turkey Taco Salad\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhen I was cheffing at the Manor, once or twice a month my boss would entertain all of her friends from her internation women's club to lunch.\u0026nbsp; They were actually supposed to take turns, but she ended up doing it most of the time.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-uHr8G9O5IUo\/XuImmoK8upI\/AAAAAAAC7EY\/yYTxRmLztzcmd4B4FNSbUXMGVv-imdEiQCLcBGAsYHQ\/s1600\/IMG_3349.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\" Turkey Taco Salad\" border=\"0\" data-original-height=\"1497\" data-original-width=\"1600\" height=\"373\" src=\"https:\/\/1.bp.blogspot.com\/-uHr8G9O5IUo\/XuImmoK8upI\/AAAAAAAC7EY\/yYTxRmLztzcmd4B4FNSbUXMGVv-imdEiQCLcBGAsYHQ\/s400\/IMG_3349.JPG\" title=\" Turkey Taco Salad\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nFirst of all I think she was probably the wealthiest of them all and secondly I think she liked to show off to the others and get her money's worth out of me. I didn't mind as they were wonderful opportunities to stretch and exercise my skills.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-7MOHeFojpwk\/XuImm_9TFVI\/AAAAAAAC7Ec\/l02YmWY1itA8FU-SgwzCtQ-AvF9N0glLwCLcBGAsYHQ\/s1600\/IMG_3350.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\" Turkey Taco Salad\" border=\"0\" data-original-height=\"1410\" data-original-width=\"1600\" height=\"351\" src=\"https:\/\/1.bp.blogspot.com\/-7MOHeFojpwk\/XuImm_9TFVI\/AAAAAAAC7Ec\/l02YmWY1itA8FU-SgwzCtQ-AvF9N0glLwCLcBGAsYHQ\/s400\/IMG_3350.JPG\" title=\" Turkey Taco Salad\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAll of the ladies would enter at the back entry way where I would greet them with a cold drink, usually an option of a glass of wine or an ice cold elderflower drink, which I would have gotten ready prior to their arriving.\u0026nbsp; It was my job to greet them because the Mrs, despite having had all morning to get ready would probably only just be getting in the shower, having spent several hours faffing about with flowers in the laundry room.\u0026nbsp; She spent an inordinate amount of money on her flower arrangements.\u0026nbsp; I can't even begin to tell you .\u0026nbsp; Let me just say that the flowers for one of her luncheons would have cost more than an entire month's wages for myself.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-F8XGoKmopR0\/XuImnd1zsjI\/AAAAAAAC7Eg\/Pl3x8bcf3OE7pBPz44UjxNjpoypk39StwCLcBGAsYHQ\/s1600\/IMG_3351.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\" Turkey Taco Salad\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1519\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-F8XGoKmopR0\/XuImnd1zsjI\/AAAAAAAC7Eg\/Pl3x8bcf3OE7pBPz44UjxNjpoypk39StwCLcBGAsYHQ\/s400\/IMG_3351.JPG\" title=\" Turkey Taco Salad\" width=\"378\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhile she was faffing about with the flowers I would be setting the table for the luncheon which would have been either in the Conservatory,\u0026nbsp; the dining room, on the stone patio deck at the side of the house or under the arbour out in the back garden.\u0026nbsp; A lot depended on the time of year,\u0026nbsp; and what the weather was doing.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-4T2JwWFzmnM\/XuImrahsvdI\/AAAAAAAC7Ek\/i0Duck_7c64AVBS-6KmEoIwwXsf3h3Y4QCLcBGAsYHQ\/s1600\/IMG_3352.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\" Turkey Taco Salad\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1578\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-4T2JwWFzmnM\/XuImrahsvdI\/AAAAAAAC7Ek\/i0Duck_7c64AVBS-6KmEoIwwXsf3h3Y4QCLcBGAsYHQ\/s400\/IMG_3352.JPG\" title=\" Turkey Taco Salad\" width=\"393\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAs well as that I would be trying to organise and prepare all of the courses for the luncheon.\u0026nbsp; First there would be three bite sized nibbles for them to enjoy with their elderflower\/wine prior to the luncheon.\u0026nbsp; They would need to keep themselves occupied with something while they were waiting for her to make her grand appearance, so nibbles it was.\u0026nbsp; I usually tried to keep these simple because the ladies didn't really want to fill up too much.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-my6_EB-X09c\/XuImum6D3TI\/AAAAAAAC7Eo\/tQLNpCGDkf8EUFD1hOybdc77BJhN_hQNQCLcBGAsYHQ\/s1600\/IMG_3353.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\" Turkey Taco Salad\" border=\"0\" data-original-height=\"1504\" data-original-width=\"1600\" height=\"375\" src=\"https:\/\/1.bp.blogspot.com\/-my6_EB-X09c\/XuImum6D3TI\/AAAAAAAC7Eo\/tQLNpCGDkf8EUFD1hOybdc77BJhN_hQNQCLcBGAsYHQ\/s400\/IMG_3353.JPG\" title=\" Turkey Taco Salad\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nUsually there would be a first course.\u0026nbsp; She liked to serve soup for the first course.\u0026nbsp; Depending on the time of year it would be either a hot soup or a cold soup.\u0026nbsp; She had beautiful dishes to serve them in.\u0026nbsp; One of my favourites was the soup dishes that looked like vegetables, each with their own leaf plate. they were really quite pretty.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Hok9w8GWcbg\/XuImxmfRhpI\/AAAAAAAC7Es\/N7DQ5KuqFxo5wPm2l-ztAIcE_5b7GGccQCLcBGAsYHQ\/s1600\/IMG_3354.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\" Turkey Taco Salad\" border=\"0\" data-original-height=\"1574\" data-original-width=\"1600\" height=\"392\" src=\"https:\/\/1.bp.blogspot.com\/-Hok9w8GWcbg\/XuImxmfRhpI\/AAAAAAAC7Es\/N7DQ5KuqFxo5wPm2l-ztAIcE_5b7GGccQCLcBGAsYHQ\/s400\/IMG_3354.JPG\" title=\" Turkey Taco Salad\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAfter the first course they would enjoy the main course which would be either some poached salmon or chicken with vegetables or a salad of some sort. Of course this is simplifying things somewhat as it was never quite as simple as poached salmon, but always something fun and delicious and colourful!\u0026nbsp; This would be followed by a choice of two desserts.\u0026nbsp; And yes, I did all of it by myself. The preparation of everything, the serving, the clearing and the clean up afterwards. Let me tell you at the end of the day I would be zonked.\u0026nbsp; Thank goodness if I was working a luncheon I didn't have to cook supper that evening!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zqmQmrE1AWQ\/XuIm11RKrPI\/AAAAAAAC7Ew\/g2TF19_nah4Yfwx2kcC8Fzn7yjzAc1uKACLcBGAsYHQ\/s1600\/IMG_3355.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\" Turkey Taco Salad\" border=\"0\" data-original-height=\"1527\" data-original-width=\"1600\" height=\"381\" src=\"https:\/\/1.bp.blogspot.com\/-zqmQmrE1AWQ\/XuIm11RKrPI\/AAAAAAAC7Ew\/g2TF19_nah4Yfwx2kcC8Fzn7yjzAc1uKACLcBGAsYHQ\/s400\/IMG_3355.JPG\" title=\" Turkey Taco Salad\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThings like this Turkey Taco Salad would have been popular luncheon options, although she would have preferred a salad that was a bit fiddlier than this one. This one is dead simple . . .\u0026nbsp; from start to finish and oh-so-delicious!!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--GZ7QxOj0Hc\/XuIm3qhNPxI\/AAAAAAAC7E8\/n-7cV5q0ivU95b6eJiMg87QKo9hlRBWtQCLcBGAsYHQ\/s1600\/IMG_3357.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\" Turkey Taco Salad\" border=\"0\" data-original-height=\"1030\" data-original-width=\"1600\" height=\"257\" src=\"https:\/\/1.bp.blogspot.com\/--GZ7QxOj0Hc\/XuIm3qhNPxI\/AAAAAAAC7E8\/n-7cV5q0ivU95b6eJiMg87QKo9hlRBWtQCLcBGAsYHQ\/s400\/IMG_3357.JPG\" title=\" Turkey Taco Salad\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI am sure the ladies would have enjoyed it immensely.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-AFxjXquI8wc\/XuIm7RlP6ZI\/AAAAAAAC7FE\/DM0ipB8FWCIKD3CVeKMKH0Nd9OnGYCdSACLcBGAsYHQ\/s1600\/IMG_3358.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\" Turkey Taco Salad\" border=\"0\" data-original-height=\"1366\" data-original-width=\"1600\" height=\"341\" src=\"https:\/\/1.bp.blogspot.com\/-AFxjXquI8wc\/XuIm7RlP6ZI\/AAAAAAAC7FE\/DM0ipB8FWCIKD3CVeKMKH0Nd9OnGYCdSACLcBGAsYHQ\/s400\/IMG_3358.JPG\" title=\" Turkey Taco Salad\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA crisp homemade tortilla bowl\u0026nbsp; . . .\u0026nbsp; created by draping small tortillas over muffin cups spritzed with canola cooking spray, so easy . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-mT4CmH5PyL8\/XuIm-LE4RqI\/AAAAAAAC7FI\/QEkhMBYtfG4F-eDuI-5XfmeG8qR7TSpxQCLcBGAsYHQ\/s1600\/IMG_3365.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\" Turkey Taco Salad\" border=\"0\" data-original-height=\"1395\" data-original-width=\"1600\" height=\"348\" src=\"https:\/\/1.bp.blogspot.com\/-mT4CmH5PyL8\/XuIm-LE4RqI\/AAAAAAAC7FI\/QEkhMBYtfG4F-eDuI-5XfmeG8qR7TSpxQCLcBGAsYHQ\/s400\/IMG_3365.JPG\" title=\" Turkey Taco Salad\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nFilled with a spectacularly flavour filled turkey mixture, perfectly seasoned and beautifully spiced.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-jkGF5Y1jujc\/XuInA2Eoi5I\/AAAAAAAC7FQ\/MrxpHYgit1Yq3Rgwkeb626FgZDT6H7WNgCLcBGAsYHQ\/s1600\/IMG_3366.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\" Turkey Taco Salad\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1600\" height=\"375\" src=\"https:\/\/1.bp.blogspot.com\/-jkGF5Y1jujc\/XuInA2Eoi5I\/AAAAAAAC7FQ\/MrxpHYgit1Yq3Rgwkeb626FgZDT6H7WNgCLcBGAsYHQ\/s400\/IMG_3366.JPG\" title=\" Turkey Taco Salad\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nGarnished with some grated cheese, shredded lettuce and sliced spring onions\u0026nbsp; . . .\u0026nbsp; then drizzled with ranch dressing and sprinkled with cherry tomatoes.\u0026nbsp; This would have gone down really well with the ladies I am sure.\u0026nbsp; I think you will enjoy it as well. Quick, easy and delicious!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!-- START The Recipe Box --\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"177\" data-ccmcardnum=\"4\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Turkey Taco Salad\" draggable=\"false\" height=\"370\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-MP7_pTe0qjI\/XuInH3HY74I\/AAAAAAAC7Fg\/m4MkNLjbCiQpYiZTva-uWdiiNIT7_8bRwCLcBGAsYHQ\/s400\/cover%2Bsalad.JPG\" title=\"Turkey Taco Salad\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nTurkey Taco Salad\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003E6\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan itemprop=\"author\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Person\"\u003E\u003Cspan itemprop=\"name\"\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nThis is so delicious you would never think that it is basically also quite healthy!\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nIngredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cdiv class=\"ccm-section-title\"\u003E\nFor the turkey filling:\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 medium carrot, peeled and grated\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 pound lean ground turkey\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 TBS paprika\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 tsp ground cumin\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 tsp garlic powder\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/2 tsp each fine sea salt and ground black pepper\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 tsp green tabasco sauce\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E240ml boiling water (1 cup)\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cdiv class=\"ccm-section-title\"\u003E\nYou will also need:\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Ecanola cooking spray\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E6 street taco sized flour tortillas\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E4 leaves of romaine lettuce washed, dried and shredded\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E6 TBS grated strong cheddar cheese\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E6 cherry tomatoes, washed and quartered\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 large spring onion, washed and finely chopped\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Eranch dressing to drizzle\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nInstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Lightly spray a medium, six cup muffin tin with some canola oil spray.\u0026nbsp;\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EGently fit the tortillas into each cup to fit and then lightly spray with more canola oil.\u0026nbsp; Alternately spray the bottoms of the muffin tin with the oil spray and press the tortillas over them allowing them to drape down the sides and spray again.\u0026nbsp; Bake in the preheated oven for 8 to 10 minutes until crisp.\u0026nbsp; Remove from the oven and allow to cool.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ETo make the filling, heat the oil in a large skillet.\u0026nbsp; Add the carrot and cook for a minute or so, then crumble in the turkey. Scramble fry. breaking it up as you go, for 5 to 7\u0026nbsp; minutes until it is beginning to brown and is no longer pink. Add all of the spices and seasonings.\u0026nbsp; Stir to combine and cook for a minute longer.\u0026nbsp; Add the\u0026nbsp; tabasco sauce and boiling water and cook for about 3 minutes, until most of the water has evaporated.\u0026nbsp; Taste and adjust seasoning as desired.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003E\u0026nbsp;Place one of the crisp tortilla cups on each of six salad plates. Fill with the turkey mixture dividing it equally amongst the cups. Top each with 1 TBS of the cheese, some of the lettuce, the spring onion and cherry tomatoes. Drizzle with some ranch dressing and serve immediately.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Cdiv class=\"ccm-instagram-icon\"\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ch5\u003E\nDid you make this recipe?\u003C\/h5\u003E\n\u003Cdiv\u003E\nTag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block 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style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\" Turkey Taco Salad\" border=\"0\" data-original-height=\"1025\" data-original-width=\"1600\" height=\"256\" src=\"https:\/\/1.bp.blogspot.com\/-MBVxlOAhrA8\/XuInFOvVhkI\/AAAAAAAC7FU\/8XJSemC3KZU2yTAyVmfKvQaxLHyC9ixrACLcBGAsYHQ\/s400\/IMG_3367.JPG\" title=\" Turkey Taco Salad\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTurkey is a superfood, filled with plenty of vitamins and nutrients and is also thought to help lower your risk for cancer.\u0026nbsp; I don't know how they know these things, but I am sure they have done their studies of it.\u0026nbsp; Odd how I can't really stand the texture of ground beef, but I love ground turkey!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: 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Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-MP7_pTe0qjI\/XuInH3HY74I\/AAAAAAAC7Fg\/m4MkNLjbCiQpYiZTva-uWdiiNIT7_8bRwCLcBGAsYHQ\/s72-c\/cover%2Bsalad.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1859172082650214495"},"published":{"$t":"2020-01-17T10:16:00.001+00:00"},"updated":{"$t":"2020-01-18T07:52:11.479+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"salmon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Warm Salads"}],"title":{"type":"text","$t":"Wild Alaska Salmon \u0026 Warm Vegetable Salad"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Kjys6Tr10Ek\/XiF4_HtkR1I\/AAAAAAACwEQ\/E-pZXSrCYMI-cD3FrHejlZM4gB_I6vDiQCLcBGAsYHQ\/s1600\/Salmon%2B%2526%2BWarm%2BVeg%2BSalad%2Bcover.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Wild Alaska Salmon \u0026amp; Warm Vegetable Salad\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1600\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-Kjys6Tr10Ek\/XiF4_HtkR1I\/AAAAAAACwEQ\/E-pZXSrCYMI-cD3FrHejlZM4gB_I6vDiQCLcBGAsYHQ\/s400\/Salmon%2B%2526%2BWarm%2BVeg%2BSalad%2Bcover.jpg\" title=\"Wild Alaska Salmon \u0026amp; Warm Vegetable Salad\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI wanted to share a recipe with you today for a fabulously quick and delicious meal salad for those times when you are a bit short on time, but still wanting to serve something fabulously tasty, nutritious and healthy for your family!\u0026nbsp; This Wild Alaska Salmon \u0026amp; Warm Vegetable Salad delivers on all three counts.\u0026nbsp; Not only is it nutritious and healthy, but it is also delicious!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-HZoO3CKwuxc\/XiF4_Gjug7I\/AAAAAAACwEU\/uHMeJt6HOo8Zcf25rMOlSxffgD4ceiFiwCLcBGAsYHQ\/s1600\/Salmon%2B%2526%2BWarm%2BVeg%2BSalad2.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Wild Alaska Salmon \u0026amp; Warm Vegetable Salad\" border=\"0\" data-original-height=\"923\" data-original-width=\"1600\" height=\"230\" src=\"https:\/\/1.bp.blogspot.com\/-HZoO3CKwuxc\/XiF4_Gjug7I\/AAAAAAACwEU\/uHMeJt6HOo8Zcf25rMOlSxffgD4ceiFiwCLcBGAsYHQ\/s400\/Salmon%2B%2526%2BWarm%2BVeg%2BSalad2.jpg\" title=\"Wild Alaska Salmon \u0026amp; Warm Vegetable Salad\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI have used canned Wild Alaska Salmon for this dish. Canned Alaska Salmon is a great store-cupboard ingredient to have on hand for all sorts and it really shines in this quick and easy recipe.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAlaska, which is the 49th State, is located in the very far North West extremity of North America\u0026nbsp; Sparsely populated it is one of the world's largest seafood exporters.\u0026nbsp; If it were a country, it would rank as the ninth-largest seafood exporter, by value and seventh in terms of volume.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nSeafood is Alaska's most valuable renewable resource and It is the state's second largest industry behind oil\/gas, in terms of generated labour.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAs you can see, commercial fishing and seafood processing are vitally important for rural and coastal communities in the state, which is sparsely populated, accounting for roughly a third of all private sector employment!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yRIUcyrhWGQ\/XiF4_SSFCjI\/AAAAAAACwEY\/ujUnLu0ZyFADfEUqZUTrJT5VnLhSTzHGwCLcBGAsYHQ\/s1600\/Salmon%2B%2526%2BWarm%2BVeg%2BSalad3.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Wild Alaska Salmon \u0026amp; Warm Vegetable Salad\" border=\"0\" data-original-height=\"1332\" data-original-width=\"1288\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-yRIUcyrhWGQ\/XiF4_SSFCjI\/AAAAAAACwEY\/ujUnLu0ZyFADfEUqZUTrJT5VnLhSTzHGwCLcBGAsYHQ\/s400\/Salmon%2B%2526%2BWarm%2BVeg%2BSalad3.jpg\" title=\"Wild Alaska Salmon \u0026amp; Warm Vegetable Salad\" width=\"386\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIn a world where sustainable resourcing of fish is incredibly important seafood from Alaska is not only sustainable, but wild and completely natural. Fish from Alaska swim wild in the icy North Pacific Ocean waters.\u0026nbsp; This freedom to swim and the fish's natural diet help to create a superior taste and texture, making for a firmer, fitter and more vibrant fish.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWith no artificial colouring, preservatives, pesticides or GMOs, wild Alaska Seafood live in some of the cleanest waters in the world.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt is also completely sustainable, so you can feel good about purchasing Alaska Seafood. When the state was founded in 1859, it was written into their constitution that their fish \"be utilised, developed and maintained on the sustained yield principle.\" In Alaska \"Sustainable\" applies not only to the fish, but also to the local communities, but the fishermen and women as well as the economic return.\u0026nbsp; All pretty positive things!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-gDMUnUB6n3s\/XiF5AQ4UJ3I\/AAAAAAACwEc\/Oz508o3YBZ0QKWzrm55t4RInEF9RLFGRQCLcBGAsYHQ\/s1600\/Salmon%2B%2526%2BWarm%2BVeg%2BSalad4.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Wild Alaska Salmon \u0026amp; Warm Vegetable Salad\" border=\"0\" data-original-height=\"1376\" data-original-width=\"1196\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-gDMUnUB6n3s\/XiF5AQ4UJ3I\/AAAAAAACwEc\/Oz508o3YBZ0QKWzrm55t4RInEF9RLFGRQCLcBGAsYHQ\/s400\/Salmon%2B%2526%2BWarm%2BVeg%2BSalad4.jpg\" title=\"Wild Alaska Salmon \u0026amp; Warm Vegetable Salad\" width=\"347\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThere are many nutritional benefits to eating wild Alaska Seafood.\u0026nbsp; Not only is it an excellent source of lean protein, but it is also rich in important vitamins and minerals including amino acids, selenium, vitamins E, C, D, and A.\u0026nbsp; Eating this complete high-quality protein builds and maintains lean body mass, helps to regulate your metabolism and builds stronger muscles which can result in greater mobility, strength and dexterity.\u0026nbsp; This really is the protein choice of champions!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nContaining zinc, iron, selenium and calcium Seafood from Alaska is also packed with healthy Omega-3 fatty acids which are essential to the human body.\u0026nbsp; DHA and EPA help to ensure a healthy heart, brain, immune system, vision nerve cells and gums.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Yi1ely_WAaQ\/XiGC9br3jEI\/AAAAAAACwE0\/L3Xwqtr4y-46OAjtPg6U1x6ynrSkhxcgACLcBGAsYHQ\/s1600\/11206605_10152703446296580_2327963408123582133_o.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Varieties of Salmon\" border=\"0\" data-original-height=\"544\" data-original-width=\"700\" height=\"310\" src=\"https:\/\/1.bp.blogspot.com\/-Yi1ely_WAaQ\/XiGC9br3jEI\/AAAAAAACwE0\/L3Xwqtr4y-46OAjtPg6U1x6ynrSkhxcgACLcBGAsYHQ\/s400\/11206605_10152703446296580_2327963408123582133_o.jpg\" title=\"Varieties of Salmon\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAlaska plays home to five different types of wild salmon:\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003Cb\u003EKing Salmon \u003C\/b\u003Ewhich is sold in Waitrose over the Christmas period either as a side or fillets.\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003ESockeye Salmon\u003C\/b\u003E which has the widest range of availability in the UK and can be found smoked, chilled or canned.\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003ECoho Salmon \u003C\/b\u003Ewhich is available smoked and as fillets\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003EKeta Salmon \u003C\/b\u003Ewhich is available chilled as fillets, strips and smoked.\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003EPink Salmon\u003C\/b\u003E which is available canned or as frozen fillets.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nEvery species of salmon found in Alaska is filled with healthy Omega-3 fatty acids DHA \u0026amp; EPA. Wild Alaska Sockeye is the most abundant salmon in the UK to buy and is renowned for its vibrant red flesh.\u0026nbsp; 85g of Wild Alaska Sockeye contains 23g of protein, 730mg of Omega-3s and 4.7g of fat.\u0026nbsp; As you can see it packs a real nutritional punch!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWild Salmon is the perfect addition to and can help to maintain a rich diet. Its high in protein and low in fat which is the perfect combination for training sessions.\u0026nbsp; The high levels of Omega-3 fatty acids help with the recovery of joints and muscle soreness, allowing the body to train for longer periods of time and at a higher intensity. \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!-- START The Recipe Box --\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardnum=\"2\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Wild Alaska Salmon \u0026amp; Warm Vegetable Salad\" draggable=\"false\" height=\"400\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-Kjys6Tr10Ek\/XiF4_HtkR1I\/AAAAAAACwEQ\/E-pZXSrCYMI-cD3FrHejlZM4gB_I6vDiQCLcBGAsYHQ\/s400\/Salmon%2B%2526%2BWarm%2BVeg%2BSalad%2Bcover.jpg\" title=\"Wild Alaska Salmon \u0026amp; Warm Vegetable Salad\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Cbutton id=\"ccm-printbutton\" onclick=\"ccmpr();\" type=\"button\"\u003EPrint\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nWild Alaska Salmon \u0026amp; Warm Vegetable Salad\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003E4\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003EAlaska Seafood\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-time\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nFor a healthy, flavour-packed salad that's made in just moments, you can't beat this easy recipe. Its delicious!\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 X (418g) or 2 (213g) cans of\u0026nbsp; red or pink wild Alaska Salmon (14 3\/4 oz or 2 X 7.5 oz)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E3 TBS olive oil\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 shallots, peeled and sliced\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E12 cherry tomatoes, halved\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E250g (9-oz) roasted peppers in brine, drained\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E175g (6-oz) grilled artichokes in brine or oil, drained\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 tsp finely grated lemon zest\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 TBS lemon juice\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 tsp wholegrain mustard\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Esalt and freshly ground black pepper\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 X bag rocket, watercress, and spinach salad leaves (about 4 cups)\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ninstructions:\u003C\/h3\u003E\n\u003Ch2 class=\"ccm-howto ccm-hide-on-print\"\u003E\nHow to cook Wild Alaska Salmon \u0026amp; Warm Vegetable Salad\u003C\/h2\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EDrain the salmon, discarding the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks with a fork.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EHeat 1 TBS of the olive oil in a frying pan and add the shallots. Cook gently for a couple of minutes, then add the cherry tomatoes, peppers and artichokes, tossing them together as they cook for about two minutes, to warm them through.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EWhisk together the remaining olive oil, lemon zest, lemon juice and mustard.\u0026nbsp; Season with salt and pepper.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EShare the salad leaves between 4 plates. Gently stir the salmon chunks through the vegetables, and then divide between the plates\u0026nbsp; Drizzle with the dressing and serve at once.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nNOTES:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-notes\" style=\"white-space: pre-line;\"\u003E\nCook's Tip:\u0026nbsp; If you're\u0026nbsp; not keen on artichokes, use mushrooms instead.\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Csvg viewbox=\"0 0 54 54\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003E\u003Cg\u003E\u003Cpath d=\"M48.1,26.3c0,4.3,0,7.2-0.1,8.8c-0.2,3.9-1.3,6.9-3.5,9s-5.1,3.3-9,3.5c-1.6,0.1-4.6,0.1-8.8,0.1c-4.3,0-7.2,0-8.8-0.1   c-3.9-0.2-6.9-1.3-9-3.5c-2.1-2.1-3.3-5.1-3.5-9c-0.1-1.6-0.1-4.6-0.1-8.8s0-7.2,0.1-8.8c0.2-3.9,1.3-6.9,3.5-9   c2.1-2.1,5.1-3.3,9-3.5c1.6-0.1,4.6-0.1,8.8-0.1c4.3,0,7.2,0,8.8,0.1c3.9,0.2,6.9,1.3,9,3.5s3.3,5.1,3.5,9   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instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{color:#000;max-width: 620px;position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-howto{position:absolute!important;visibility:hidden!important;opacity:0!important;}.ccm-name{font-size: 20px!important;font-weight: 700!important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block}.ccm-yield{margin-right: 30px}.ccm-wrapper 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e=document.getElementsByTagName(\"head\")[0],t=document.createElement(\"script\");t.type=\"text\/javascript\",t.src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\",e.appendChild(t)}}\u003C\/script\u003E\u003Cscript src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!-- END The Recipe Box --\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Ls2hmUBZlUg\/XiF5A-pAgYI\/AAAAAAACwEg\/Q5EryITw82c2G3ev9Nwu1DYoHXGzd5aNQCLcBGAsYHQ\/s1600\/Salmon%2B%2526%2BWarm%2BVeg%2BSalad5.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Wild Alaska Salmon \u0026amp; Warm Vegetable Salad\" border=\"0\" data-original-height=\"1288\" data-original-width=\"1324\" height=\"388\" src=\"https:\/\/1.bp.blogspot.com\/-Ls2hmUBZlUg\/XiF5A-pAgYI\/AAAAAAACwEg\/Q5EryITw82c2G3ev9Nwu1DYoHXGzd5aNQCLcBGAsYHQ\/s400\/Salmon%2B%2526%2BWarm%2BVeg%2BSalad5.jpg\" title=\"Wild Alaska Salmon \u0026amp; Warm Vegetable Salad\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nCanned salmon was often on the menu when I was growing up and when I was bringing up my own family.\u0026nbsp; Not only was it a very convenient store cupboard ingredient, but it was filled with lean, high-quality protein, which as a mum was very important to me.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-kF-vB4yeanQ\/XiGJDhZK0jI\/AAAAAAACwFE\/x-3Q7GFdndkkkcJS0YnDI0gN0N0FnmOcwCLcBGAsYHQ\/s1600\/Avoid-Canned-Salmon-Because-of-the-Bones-Try-This-Healthy--14484-79d29e06a0-1501365459.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Canned Salmon\" border=\"0\" data-original-height=\"640\" data-original-width=\"960\" height=\"266\" src=\"https:\/\/1.bp.blogspot.com\/-kF-vB4yeanQ\/XiGJDhZK0jI\/AAAAAAACwFE\/x-3Q7GFdndkkkcJS0YnDI0gN0N0FnmOcwCLcBGAsYHQ\/s400\/Avoid-Canned-Salmon-Because-of-the-Bones-Try-This-Healthy--14484-79d29e06a0-1501365459.jpg\" title=\"Canned Salmon\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nCanned Salmon from Alaska contains both Sockeye (red salmon) or Pink Salmon.\u0026nbsp; A 213g can (7.5-oz) contains:\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli\u003E43g of protein\u003C\/li\u003E\n\u003Cli\u003E16g Vitamin D\u003C\/li\u003E\n\u003Cli\u003E0g Carbohydrates\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt is available in two forms: skin \u0026amp; bone included, or skinless and boneless. The benefits of skin \u0026amp; bone salmon are that it falls apart easily and it is full of calcium, which is good for building and maintaining\u0026nbsp; healthy bones and teeth. A 213g can of skin \u0026amp; bone salmon contains a full 240mg of calcium. It also helps with cardiac muscle protection, weight managemnt, the prevention of kidney stones and dental care. This is a benefit that skinless \u0026amp; boneless cans don't have.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAlaska seafood is widely available in all the major supermarkets in the UK, including Waitrose, Tesco, Sainsbury's, ASDA, Morrisons, Iceland, Aldi and Lidl.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli\u003EAlaska Salmon is found in fillets (chilled and frozen), canned and smoked,\u003C\/li\u003E\n\u003Cli\u003EAlaska Pollock is sold in frozen fillets by most supermarkets including Ocado and Iceland.\u003C\/li\u003E\n\u003Cli\u003ECanned Salmon from Alaska is sold by John West, Princes and many own brand labels.\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nBoth wild salmon and pollock can be cooked from frozen.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-7_wDhj_fAgE\/XiGIMIXFYiI\/AAAAAAACwE8\/TLvlp8gJYgkutORkpPTxrU0aTnVYPM9sQCLcBGAsYHQ\/s1600\/Marie-Signature-Transparent.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/1.bp.blogspot.com\/-7_wDhj_fAgE\/XiGIMIXFYiI\/AAAAAAACwE8\/TLvlp8gJYgkutORkpPTxrU0aTnVYPM9sQCLcBGAsYHQ\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPost sponsered by Alaska Seafood\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1859172082650214495\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/01\/wild-alaska-salmon-warm-vegetable-salad.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1859172082650214495"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1859172082650214495"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/01\/wild-alaska-salmon-warm-vegetable-salad.html","title":"Wild Alaska Salmon \u0026 Warm Vegetable Salad"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-Kjys6Tr10Ek\/XiF4_HtkR1I\/AAAAAAACwEQ\/E-pZXSrCYMI-cD3FrHejlZM4gB_I6vDiQCLcBGAsYHQ\/s72-c\/Salmon%2B%2526%2BWarm%2BVeg%2BSalad%2Bcover.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7293552293825926822"},"published":{"$t":"2017-06-01T04:00:00.000+01:00"},"updated":{"$t":"2017-06-01T04:00:41.582+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"light lunches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Starters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Warm Salads"}],"title":{"type":"text","$t":"Lime \u0026 Caper Dressed Halloumi Cheese"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-RWHlQGr_OmE\/WS7HOoAwkII\/AAAAAAAA_Uw\/9wKckpx5ZHkLXSucbK8Tb6O2PDdaX4bYQCLcB\/s1600\/cover.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1553\" data-original-width=\"1600\" height=\"387\" src=\"https:\/\/1.bp.blogspot.com\/-RWHlQGr_OmE\/WS7HOoAwkII\/AAAAAAAA_Uw\/9wKckpx5ZHkLXSucbK8Tb6O2PDdaX4bYQCLcB\/s400\/cover.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWe are having another week of gorgeous weather here in the UK, which is great as the children are all off on half term, well in England and Wales at any rate.\u0026nbsp; I have been taking advantage of the warmer temps and preparing lots of lovely salad type of meals for us.\u0026nbsp; This is a salad I had not made in a number of years, and all of a sudden I got a craving for it.\u0026nbsp; Fried Halloumi Cheese, with a Lime and Caper Dressing.\u0026nbsp; Fried cheese??? Yes!! Why not!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-BdBJERRbeUk\/WS7EUC_up1I\/AAAAAAAA_Tg\/5zPX0tb_cAkM4vNS3knD7IXO3z5SBT5XgCEw\/s1600\/DSCN2161.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1519\" data-original-width=\"1600\" height=\"378\" src=\"https:\/\/1.bp.blogspot.com\/-BdBJERRbeUk\/WS7EUC_up1I\/AAAAAAAA_Tg\/5zPX0tb_cAkM4vNS3knD7IXO3z5SBT5XgCEw\/s400\/DSCN2161.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHalloumi or hellim is a Cypriot semi-hard and unripened brined cheese which is created from a mixture of goat's and sheep's milk.\u0026nbsp; Nowadays, you will often find it containing cow's milk, but authentically it does not.\u0026nbsp; It has a high melting point, which makes it perfect for frying or grilling because it holds its shape well. We really like it, and it is perfect done this way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ABDaudHlkw8\/WS7Frt7TUDI\/AAAAAAAA_Tw\/DR0TeWI0FrIQiJUpGj6j1_gBiDDQCj2BQCEw\/s1600\/DSCN2162.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1461\" data-original-width=\"1600\" height=\"365\" src=\"https:\/\/1.bp.blogspot.com\/-ABDaudHlkw8\/WS7Frt7TUDI\/AAAAAAAA_Tw\/DR0TeWI0FrIQiJUpGj6j1_gBiDDQCj2BQCEw\/s400\/DSCN2162.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nI can take no credit for this recipe.\u0026nbsp; It has been adapted from one by one of my favourite cookery writers here in the UK, \u003Ca href=\"https:\/\/en.wikipedia.org\/wiki\/Delia_Smith\" target=\"_blank\"\u003E\u003Cb\u003EDelia Smith\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; You might not be familiar with her in North America, but over here she is at least as popular, if not more than is Mary Berry, who I know you will be familiar with due to the GBBO.\u0026nbsp; In fact, Delia is so popular here that she has what might be called the \"Oprah\" effect on products, both in the way of food ingredients, and in cooking utensils!\u0026nbsp; She was one of the first cooks over here on the Television that I watched.\u0026nbsp; She is very, very good and so are her recipes.\u0026nbsp; In fact, they are pretty fail proof.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pEzIyEn63Lw\/WS7F2v8oMGI\/AAAAAAAA_T8\/Bbkcw1hELPscWRWSJQzDUkFIWOZn9kcKwCEw\/s1600\/DSCN2163.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1388\" data-original-width=\"1600\" height=\"346\" src=\"https:\/\/1.bp.blogspot.com\/-pEzIyEn63Lw\/WS7F2v8oMGI\/AAAAAAAA_T8\/Bbkcw1hELPscWRWSJQzDUkFIWOZn9kcKwCEw\/s400\/DSCN2163.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nWhat she does is take simple quality ingredients and shows you how to make the best and most of them, with foolproof methods. She has been a great example to me in that way.\u0026nbsp; If Delia can cook them, then just about anyone can!\u0026nbsp; I like that.\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-qbhxuiSCqI8\/WS7F1ifNtEI\/AAAAAAAA_T4\/Wmjk-6QdiWAMAODtgL9mPIsCvfkXEOTPQCEw\/s1600\/DSCN2164.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1594\" data-original-width=\"1600\" height=\"397\" src=\"https:\/\/3.bp.blogspot.com\/-qbhxuiSCqI8\/WS7F1ifNtEI\/AAAAAAAA_T4\/Wmjk-6QdiWAMAODtgL9mPIsCvfkXEOTPQCEw\/s400\/DSCN2164.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nI think it can be a pretty pricey cheese in North America, however, but as a treat, well worth the price.\u0026nbsp; Over here it is quite affordable, at least pre-Brexit, we will see about afterwards.\u0026nbsp; It has a texture which is quite similar to a good Mozzarella or a string cheese.\u0026nbsp; Its salty and tangy and quite similar in flavour to Feta I would say, but it really comes into its own when you fry it.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Mz63rkaF5yg\/WS7GBMEW2EI\/AAAAAAAA_UI\/qhQIw0KqXwYmDaIBv6MfVKa9SxY34n0uQCEw\/s1600\/DSCN2165.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1583\" data-original-width=\"1600\" height=\"395\" src=\"https:\/\/1.bp.blogspot.com\/-Mz63rkaF5yg\/WS7GBMEW2EI\/AAAAAAAA_UI\/qhQIw0KqXwYmDaIBv6MfVKa9SxY34n0uQCEw\/s400\/DSCN2165.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou end up with a cheese which has a crisp and golden crust and a semi firm centre with just a touch of goo.\u0026nbsp; In short, it is unbelievably gorgeous!\u0026nbsp; I just love it. This beautiful Lime and Caper Vinagrette Dressing is the perfect way to show it off.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-2a4jsBWYPsY\/WS7GjDnMazI\/AAAAAAAA_UQ\/5PkPYXPsMyQ70rg6Wy0MyzhmutLIB1fVACEw\/s1600\/DSCN2166.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1530\" data-original-width=\"1600\" height=\"382\" src=\"https:\/\/3.bp.blogspot.com\/-2a4jsBWYPsY\/WS7GjDnMazI\/AAAAAAAA_UQ\/5PkPYXPsMyQ70rg6Wy0MyzhmutLIB1fVACEw\/s400\/DSCN2166.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nOnce again, simple ingredients done well . . . lime (both the zest and the juice), white wine vinegar, capers, good fruity extra virgin olive oil, chopped fresh coriander (cilantro),\u0026nbsp; grainy Dijon,\u0026nbsp; some seasoning and, ta da!\u0026nbsp; Bob's your Uncle!!\u0026nbsp; I like to add a touch of sugar myself, but that is just me.\u0026nbsp; It takes off some of the edge from the tartness of the lime and the capers.\u0026nbsp; I have also used Chinese Rice Wine Vinegar in the past with most delicious results.\u0026nbsp; Make sure you have plenty of crusty bread to serve with it as well, so you can sop up all of that lovely dressing!\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-5bZTrk4HY9w\/WS7GoPLBnWI\/AAAAAAAA_UY\/ySPH94HCR3cb9nlVDzEEA1asXeF4Izr9wCEw\/s1600\/DSCN2167.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1466\" data-original-width=\"1600\" height=\"366\" src=\"https:\/\/2.bp.blogspot.com\/-5bZTrk4HY9w\/WS7GoPLBnWI\/AAAAAAAA_UY\/ySPH94HCR3cb9nlVDzEEA1asXeF4Izr9wCEw\/s400\/DSCN2167.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nWhat you have here is a very enjoyable salad that works beautifully as a light lunch for two, or as a starter course for more people when you are entertaining.\u0026nbsp; I really hope you will try it.\u0026nbsp; It's fabulous!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-4dAdwEaWFe8\/WS7GqBGrwwI\/AAAAAAAA_Uc\/7Yrf61-zKPErUOBDq6ssrCzf-zoerL10gCEw\/s1600\/DSCN2168.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1579\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-4dAdwEaWFe8\/WS7GqBGrwwI\/AAAAAAAA_Uc\/7Yrf61-zKPErUOBDq6ssrCzf-zoerL10gCEw\/s400\/DSCN2168.JPG\" width=\"393\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lime \u0026amp; Caper Dressed Halloumi Cheese*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2 as a light lunch\u003C\/div\u003E\nor 4 as a starter\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lime-caper-dressed-halloumi-cheese\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThis\n is a lovely and light summer lunch or starter.\u0026nbsp; The dressing is \nparticularly good and really helps to bring out the best of this tasty \ncheese.\u0026nbsp; Fried cheese?\u0026nbsp; Why, yes! A good crusty bread on the side is \nvery nice for sopping up any extra dressing.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the dressing:\u003C\/b\u003E\u003C\/div\u003E\nthe juice and zest of one well washed lime\u003C\/div\u003E\n1 TBS white wine vinegar\u003C\/div\u003E\n1 heaped TBS of non-pareil capers, rinsed and drained\u003C\/div\u003E\n1 small clove of garlic, peeled and minced\u003C\/div\u003E\n1 heaped tsp of grainy Dijon mustard\u003C\/div\u003E\n1 heaped TBS chopped fresh coriander leaf (cilantro)\u003C\/div\u003E\n2 TBS extra virgin olive oil\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the cheese:\u003C\/b\u003E\u003C\/div\u003E\n1 halloumi cheese\u003C\/div\u003E\n2 TBS well seasoned plain flour\u003C\/div\u003E\n2 TBS olive oil for frying\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTake\n the cheese out of its packaging.\u0026nbsp; Pat it dry with some paper kitchen \ntoweling.\u0026nbsp; Using a sharp knife, cut it into 8 equal slices, including \nthe ends.\u0026nbsp; Prepare the dressing by whisking all of the ingredients \ntogether.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTake the slices of cheese and coat \nthem lightly in the seasoned flour on both sides.\u0026nbsp; Set on a plate to \nwait while you heat the oil. Heat the oil over medium high heat in a \nlarge skillet. Add the cheese slices, cut and floured sides down in a \nsingle layer.\u0026nbsp; Cook for about one minute until golden brown then flip \nover and brown on the other side.\u0026nbsp; Serve immediately on warm plates with\n some of the vinagrette drizzled over top.\u0026nbsp; Pass the remaining \nvinaigrette at the table.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-cTmY9LR-xm8\/WS7G7jv_NjI\/AAAAAAAA_Uk\/2vc2i1bLZ8kbajLZrip54vo0NURu8PSpwCEw\/s1600\/DSCN2169.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1426\" data-original-width=\"1600\" height=\"356\" src=\"https:\/\/2.bp.blogspot.com\/-cTmY9LR-xm8\/WS7G7jv_NjI\/AAAAAAAA_Uk\/2vc2i1bLZ8kbajLZrip54vo0NURu8PSpwCEw\/s400\/DSCN2169.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nI have done a bit of research and found that in America at least you could consider some of the Mexican cheeses which don't melt when heated, such as Queso Blanco or Asadero if you find it impossible to get Halloumi Cheese.\u0026nbsp; Bon Appetit! \u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7293552293825926822\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/lime-caper-dressed-halloumi-cheese.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7293552293825926822"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7293552293825926822"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/lime-caper-dressed-halloumi-cheese.html","title":"Lime \u0026 Caper Dressed Halloumi Cheese"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-RWHlQGr_OmE\/WS7HOoAwkII\/AAAAAAAA_Uw\/9wKckpx5ZHkLXSucbK8Tb6O2PDdaX4bYQCLcB\/s72-c\/cover.JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6874346015186301699"},"published":{"$t":"2016-09-20T04:00:00.000+01:00"},"updated":{"$t":"2016-09-20T04:00:27.700+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cirio"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Light Suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple lunches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Warm Salads"}],"title":{"type":"text","$t":"Hot Turkey Taco Salad"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN9060_zps2h8znizq.jpg\" border=\"0\" height=\"395\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9060_zps2h8znizq.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYesterday I promised to show you something today that you can use up some of the leftover roast turkey in and here it is, a delicious Hot Turkey Taco Salad.\u0026nbsp; It should be noted that you can also use freshly ground turkey as well, so you don't have to have leftover cooked turkey for this, but if you do, this is a really tasty way to use some of it up!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN9061_zpsnlwy9sdx.jpg\" border=\"0\" height=\"390\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9061_zpsnlwy9sdx.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI really love Taco Salads.\u0026nbsp; I think they are one of my most favourite kinds of main meal salads, and this one is really nice because it is served warm and not cold . . .\u0026nbsp; kind of like a Turkey Taco Salad Casserole.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9058_zps54wg4yhq.jpg\" border=\"0\" height=\"375\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9058_zps54wg4yhq.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe turkey for this is heated through with a Taco Seasoning spice mixture and some other bits.\u0026nbsp; (See my mix in the right hand side column for Taco seasoning.)\u0026nbsp; If you can't make your own, feel free to use a store bought preparation.\u0026nbsp; I like to make my own however.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9062_zps8scx9vpf.jpg\" border=\"0\" height=\"392\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9062_zps8scx9vpf.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChopped onion and green pepper is added, along with some stock and tomato puree.\u0026nbsp; I like to use the \u003Ca href=\"http:\/\/www.cirio1856.co.uk\/en\/products\/item\/14\/tomato-puree\" target=\"_blank\"\u003E\u003Cb\u003ESuper Cirio Tomato Puree\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; Its no secret I am a fan of their products.\u0026nbsp; Their puree is nice and thick, a double concentrate,\u0026nbsp; and has a lovely flavour.\u0026nbsp; Not too acidic or tinny tasting as some are, and you can also get it in convenient little pots which each contain about 2 TBS, so there is no need to open up a whole tube, or tin or jar.\u0026nbsp; Although they also make it in those sizes as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo d80d8ccb7b8127fe4e7fb5713703440b_zpsdrikgq56.jpg\" border=\"0\" height=\"320\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/d80d8ccb7b8127fe4e7fb5713703440b_zpsdrikgq56.jpg\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese work very well for me as there is no waste and I find that when I open larger jars or tins, I end up having to throw most of it away as it never gets used up in time.\u0026nbsp; Now back to the salad.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9062_zps8scx9vpf.jpg\" border=\"0\" height=\"392\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9062_zps8scx9vpf.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCrushed tortilla chips go on the bottom of individual casserole dishes.\u0026nbsp; (You can also use one larger dish if you want.\u0026nbsp; I like the individual ones myself)\u0026nbsp; Then you top the crushed tortilla chips with heated refried beans.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9063_zpsk7grltgt.jpg\" border=\"0\" height=\"398\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9063_zpsk7grltgt.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like a spicy one, but you can use whichever brand you prefer.\u0026nbsp; I think a bit of spice is nice.\u0026nbsp; You top the beans with the hot turkey mixture and then grate cheese over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9064_zpsyguvazwn.jpg\" border=\"0\" height=\"380\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9064_zpsyguvazwn.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou then pop it under the grill (broiler) to melt the cheese.\u0026nbsp; Top with some shredded lettuce and your favourite taco toppings and you have one very delicious light supper or lunch that the whole family will enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9065_zpsutrdry3r.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9065_zpsutrdry3r.jpg\" width=\"381\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Hot Turkey Taco Salad*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/hot-turkey-taco-salad\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThis\n is simple and delicious.\u0026nbsp; You can use either ground turkey for this or \nleftover cooked turkey, cubed.\u0026nbsp; Either way it is fabulous.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 TBS oil\u003Cbr \/\u003E\n1 pound of turkey (raw lean ground, or cubed cooked, about 2 cups of the cooked)\u003C\/div\u003E\n1 small onion, peeled and diced\u003C\/div\u003E\n1\/2 small green pepper, trimmed and diced\u003C\/div\u003E\n1 recipe of my taco seasoning (see my right hand side bar)\u003C\/div\u003E\n(Alternately you can use an envelope of taco seasoning mix)\u003C\/div\u003E\n120ml chicken stock (1\/2 cup)\u003C\/div\u003E\n1 TBS lime juice\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS tomato puree (tomato paste)\u003C\/div\u003E\n4 small handfuls of salted tortilla crisps (chops)\u003C\/div\u003E\n120g grated strong cheddar cheese (1 cup)\u003C\/div\u003E\n1 tin of refried beans (you can use low fat, the 16 oz tin or the 425g tin)\u003C\/div\u003E\nYour favourite taco salad toppings (ie. chopped tomatoes, black olives, spring onions, sour cream, shredded lettuce, etc.)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9066_zpsiganphok.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9066_zpsiganphok.jpg\" width=\"385\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\nHeat\n the oil in a skillet.\u0026nbsp; Add the onion and green pepper.\u0026nbsp; Cook, stirring,\n for several minutes until it begins to soften.\u0026nbsp; Add the ground turkey, \nor the leftover turkey.\u0026nbsp; Cook and scramble over medium heat until the \nturkey is browned and cooked through.\u0026nbsp;\u0026nbsp; Sprinkle the taco seasoning over\n top.\u0026nbsp; Add the stock, lime juice and tomato puree.\u0026nbsp; Give it a good stir \nand then simmer for several minutes to help the flavours meld.\u0026nbsp; Taste \nand adjust seasoning with salt and black pepper if desired.\u0026nbsp; Keep warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTip the refried beans into a microwavable bowl.\u0026nbsp; Heat in the microwave on high for about 60 second.\u003C\/div\u003E\nCrumble\n one handful of tortilla chips each into the bottoms of four individual \ncasserole dishes or one large one. (if you are using a large one, \ncrumble them all into this.)\u0026nbsp; Spoon the warmed refried beans over top, \ndividing it equally amongst the dishes.\u0026nbsp; Top each with an equal amount \nof the warm turkey mixture.\u0026nbsp; Sprinkle 30 grams (1\/4 cup) of grated \ncheese over each.\u0026nbsp; (Alternately do all these steps into one big dish if \nyou using one dish, spreading all out evenly)\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the grill to high.\u0026nbsp;\u0026nbsp; Pop the dishes\/dish beneath the grill to melt the \ncheese, about 2 to 4\u0026nbsp; minutes.\u0026nbsp;\u0026nbsp; Serve hot with your favourite taco \nsalad toppings!\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9067_zpsuamv5fpo.jpg\" border=\"0\" height=\"225\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9067_zpsuamv5fpo.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you will give this a try.\u0026nbsp; I think its something you will really enjoy!\u0026nbsp; I know we sure do!\u0026nbsp; Bon Appetit! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6874346015186301699\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/hot-turkey-taco-salad.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6874346015186301699"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6874346015186301699"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/hot-turkey-taco-salad.html","title":"Hot Turkey Taco Salad"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3323181253735218748"},"published":{"$t":"2014-06-24T04:00:00.000+01:00"},"updated":{"$t":"2014-06-25T16:23:15.113+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Warm Salads"}],"title":{"type":"text","$t":"That's Sha . . .  llot!"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5319_zps10402be0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5319_zps10402be0.jpg\" height=\"379\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI recently received a lovely carton of Shallots from \u003Cb\u003E\u003Ca href=\"http:\/\/www.ukshallot.com\/\" target=\"_blank\"\u003EUK Shallot Growers\u003C\/a\u003E\u003C\/b\u003E. \u0026nbsp;These are seriously the nicest looking shallots I have ever seen. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith their sweet piquant flavour, shallots are a real favourite of chef's the world over, however statistics have shown that a large number of UK households just don't buy them. \u0026nbsp;(A staggering 56%!) \u0026nbsp; \u0026nbsp;I want to prove to you just how delicious these little babies are and how very versatile! \u0026nbsp; \u0026nbsp;I am never without these in my larder, and I have been so enjoying these fine ones I have been sent! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at the leaf base. Most varieties are smaller than onions, have finer layers and contain less water.\nThe flavour of a shallot is much milder and sweeter than that of an onion, so if a recipe specifies shallots, substituting onions won't give the same results. Their lower water content means they need to be cooked more gently than onions.  \n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/foodandstyle.com\/wp-content\/uploads\/2013\/01\/IMG_3963-Shallots.jpg\" height=\"266\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHOW TO CHOOSE - Look for firm shallots, with no soft spots, damp or mouldy patches. Brown shallots are the most commonly available. Small, with a light brown skin, they have a mild flavour, and, on occasion, have more than one bulb inside.\nBanana shallots are the largest variety and are named for their shape and size. They have a smooth elongated shape, with a tan-coloured skin and are slightly milder than the other types. As they're larger, they're swifter to prepare than the same volume of smaller shallots.\nPink shallots have a pink skin and a crisp texture and their flavour is pungent, but not harsh. \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5322_zpsf9176baa.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5322_zpsf9176baa.jpg\" height=\"380\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHOW TO PREPARE -Trim off the top and peel.  This is a lot easier if you stand them for a minute or two in boiling water after trimming.  Then slice finely or chop as you would an onion.  Cut in half from top to bottom. Put the cut side down and make a number of horizontal cuts towards, but not quite reaching, the root. Then make as many vertical cuts through the shallot, again not quite reaching the root. Holding the shallot very firmly and with the knife blade at right angles to the first set of cuts that you made, slice down vertically - the shallot will fall away in small pieces as you go. Continue cutting until you reach the root, which you can then discard.  \u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/static.ddmcdn.com\/gif\/shallots-2.jpg\" height=\"267\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHOW TO STORE - store shallots in a cool dry and dark space, with plenty of room for the air to circulate around them. I keep mine in a basket underneath the stairs. \u0026nbsp;Stored properly they will keep well for several weeks. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5332_zps4d231dcb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5332_zps4d231dcb.jpg\" height=\"371\" width=\"400\" \/\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the first things I did with them, was to take advantage of the new potatoes that are in the markets at the moment along with the fresh tarragon that is growing in my herb garden. I love fresh tarragon and it goes so very well with the sweetness of shallots. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5334_zps150e0579.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5334_zps150e0579.jpg\" height=\"363\" width=\"400\" \/\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a very simple salad . . . you simply need some fresh new potatoes, preferably smaller in size, a bit of fresh tarragon, some seasoning, a pinch of sugar, some white wine vinegar and a bit of mayo, along with the shallots. ;With fresh clean flavours, and simply prepared ingredients, it's a fabulous potato salad! Perfect for those Al Fresco meals we are all enjoying at the moment! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5333_zpseda93acb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5333_zpseda93acb.jpg\" height=\"395\" width=\"400\" \/\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb style=\"color: #333333;\"\u003E\u003Ci\u003E\u003Cspan style=\"font-family: inherit;\"\u003E*New Potato Salad with Tarragon and Shallots*\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EServes 6 to 8\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/jersey-royal-potato-salad-with-tarragon-and-shallots\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EThis is a delicious version of potato salad nicely flavoured with tarragon and shallot. \u0026nbsp; Magnificent combination.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 pounds of new potatoes, washed well and halved\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E3 TBS white wine vinegar\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1\/2 tsp sugar\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 shallot, peeled and finely minced\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E3 TBS chopped fresh tarragon\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Efreshly ground pink himalayan sea salt and freshly ground black pepper\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E3 to 4 TBS of good quality mayonnaise\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EPlace the potatoes into a large pot of lightly salted water and bring to the boil. \u0026nbsp;Cook until tender. \u0026nbsp;Drain well. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EWhile the potatoes are cooking whisk together the vinegar, sugar, shallots and some seasoning. \u0026nbsp; Drop the warm potatoes into this and gently fold in the tarragon. \u0026nbsp;Allow to cool.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EFold in the mayonnaise. \u0026nbsp;Season to taste with salt and pepper and serve. \u0026nbsp;Delicious! \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_5425_zpsbbc1b22e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_5425_zpsbbc1b22e.jpg\" height=\"386\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EShallots really shine in sauces and gravies. \u0026nbsp; I decided to incorporate some of them into a delicious sauce to have with some really fabulous spare rib chops I found at the shops.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_5426_zps7dc8aa69.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_5426_zps7dc8aa69.jpg\" height=\"368\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EIt's a very simple sauce with very few ingredients. \u0026nbsp;This way the flavour of the shallots really shines through! \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_5433_zps8a1ffc11.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_5433_zps8a1ffc11.jpg\" height=\"362\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EOther than the shallots and mushrooms, there are only a few other ingredients such as some mustard and chicken stock, a bit of parsley and some seasoning. \u0026nbsp; I served them with some potato and celeriac mash and some thyme and honey braised carrots. \u0026nbsp;It was a meal fit for company. \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_5434_zps1fa9658d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_5434_zps1fa9658d.jpg\" height=\"381\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003ESometimes it's just nice to treat yourselves don't you think? \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_5435_zps88f8c426.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_5435_zps88f8c426.jpg\" height=\"373\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cb style=\"color: #333333;\"\u003E\u003Ci\u003E\u003Cspan style=\"font-family: inherit;\"\u003E*Pork Chops with a Sauce of Mushrooms and Shallots*\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EServes 4\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pork-chops-with-a-sauce-of-mushrooms-and-shallots\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EDinner party fare, but so easy to make. \u0026nbsp; Tender, juicy chops with a lovely sauce. \u0026nbsp; I like to serve this with a potato and celeriac mash, and honey thyme glazed carrots. \u0026nbsp; The Toddster ain't complainin!\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 tsp butter\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E4 bone pork chops (I like the spare rib chops), 1 inch thick\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Efine sea salt and freshly ground black pepper to taste\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Egarlic powder to taste\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E3 shallots, peeled and chopped (about 1\/4 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E225ml of chicken stock (1 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E10 ounces of sliced closed cap white mushrooms (about 2 cups)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 TBS Dijon mustard\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 TBS chopped fresh parsley\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EHeat the butter in a large skillet over medium heat. \u0026nbsp; Season the pork all over with with salt, pepper and garlic powder. \u0026nbsp; Add the chops to the pan and cook them for 7 minutes on one side. \u0026nbsp;Flip them over and cook for an additional 7 to 8 minutes on the other side. \u0026nbsp;Place them in a warm oven to keep them warm.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EAdd the shallots to the pan. \u0026nbsp; Cook, stirring, until softened. \u0026nbsp; Add the mushrooms. \u0026nbsp;Cook for several minutes longer until they begin to soften as well. \u0026nbsp; Add the chicken stock, mustard, 1 TBS of the parsley and season with some freshly ground pepper to taste.. \u0026nbsp; Cook for about 3 minutes. \u0026nbsp; \u0026nbsp; Put the chops onto a platter and pour the mushroom sauce over all. \u0026nbsp;Sprinkle with the remaining parsley and serve. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/SDC17407.jpg\" height=\"386\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EHere is another really tasty way I used some of them! \u0026nbsp;They go wonderfully when mixed with other vegetables such as sprouts, broccoli, cabbage, etc. \u0026nbsp; Here I simply pan fried them with a bit of fresh thyme from my garden, some shredded brussels sprouts and pancetta! \u0026nbsp;Delicious!\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; line-height: 22.5px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/SDC17405.jpg\" height=\"358\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci style=\"background-color: white; color: #443022;\"\u003E\u003Cb\u003E*Sauteed Brussels Sprouts with Pancetta and Shallots*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Emakes about 10 servings\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sauteed-brussels-sprouts-with-pancetta-and-shallots\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EYou don't have to wait for the holidays to enjoy this delicious side dish. Crispy tender brussels sprouts sauteed with crispy bits of pancetta and shallots. Oh so tasty!\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E2 1\/2 pounds of Brussels Sprouts, trimmed and then shredded\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Einto thin slices with a sharp knife\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E1\/4 pound of thick pancetta, cut into bits\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Ea knob of butter\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E2 shallots, peeled and chopped finely\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E2 tsp fresh thyme leaves, divided\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Esalt and freshly ground black pepper to taste\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E2 tsp lemon juice (optional)\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EIt may seem a bit fiddly to prepare the sprouts for cooking but it really isn't. I trim off the bases and any bad looking leaves and discard. Then I take a sharp knife and just quickly cut them into 1\/4 inch slices.\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EHeat a large skillet over medium high heat. Throw in the pancetta. Cook, stirring until it begins to brown. Add the butter and the shallots. Cook and stir until the shallots are softened. Add the brussels sprouts, stirring to coat, along with half of the thyme leaves. Cook, stirring occasionally over medium heat, until the sprouts are crispy tender and beginning to brown a bit on the edges. Season to taste with some salt and pepper and the lemon juice if using. Add the remainder of the thyme leaves and serve. \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20pictures%202\/GreenBeanSalad2.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was also able to use some of the shallots I had been sent in this delicious hot salad of French Beans and Chorizo sausage. \u0026nbsp;There are some fabulous flavours going on there. \u0026nbsp; The green beans, the chorizo, \u0026nbsp;toasted almonds and a delicious warm dressing.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20pictures%202\/Greenbeansalad.jpg\" height=\"400\" width=\"285\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022; font-style: italic; font-weight: bold;\"\u003E*French Bean and Chorizo Salad*\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EServes 4\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/french-bean-and-chorizo-salad\" style=\"background-color: white; color: #009900; text-decoration: none;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EThis is lovely and light and I could eat just a plate of this and nothing else. I love the buttery crunch of the almonds against the mellow crunch of the crispy tender beans, all bathed in a warm chorizo dressing. Delicious!\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E2 large shallots, peeled and minced\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E2 TBS white balsamic vinegar\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E300g french haricot beans, trimmed\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E100g of blanched almonds\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Ebutter\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E100g of chorizo sausage (the dry kind) peeled and sliced thinly\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Ea hand ful of flat leaf parsley, coarsely chopped\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Efreshly ground black pepper to taste\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20pictures%202\/greenbeansalad3.jpg\" height=\"336\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EPut the shallots and vinegar into a small bowl and leave to soak while you cook the beans and sausage.\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003ESteam or simmer the beans in some lightly salted water until crispy tender, about 4 minutes. Drain well and rinse under cold water. Leave to drain in the colander.\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EHeat a frying pan over medium heat. Add a knob of butter. When the butter begins to sizzle, tip in the almonds. Cook and stir until the almonds are nicely browned. Season with a bit of salt. Place the green beans on a platter and tip the browned almonds over top.\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EReturn the pan to the heat and add the chorizo. Cook, stirring, until it begins to brown and gives off some of it's juices. Scoop out the cooked chorizo with a slotted spoon and tip the chorizo onto the beans as well. Add the shallots and vinegar, and the parsley and toss everything together.\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EServe. \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EAnd as they say over here in the UK . . . \u0026nbsp;\"That's Sha . . . llot!!! \u0026nbsp;(That's your lot. \u0026nbsp;Don't you like how clever that was! \u0026nbsp;I know! \u0026nbsp;I even impressed me!)\u003C\/span\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3323181253735218748\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/06\/thats-sha-llot.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3323181253735218748"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3323181253735218748"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/06\/thats-sha-llot.html","title":"That's Sha . . .  llot!"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5923410380836573499"},"published":{"$t":"2014-03-28T08:57:00.000+00:00"},"updated":{"$t":"2014-03-29T06:20:19.621+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Olive Oil"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Techniques"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Warm Salads"}],"title":{"type":"text","$t":"Learning more about Olive Oil, and some tasty recipes using it"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Olive-Oil2_zps433150be.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20things\/Olive-Oil2_zps433150be.jpg\" height=\"250\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOlive Oil World, the Europe-wide promotion of the European Union's Olive Oils, has joined forces with Greek producers to bring it's initiave to the UK.\u0026nbsp; I recently received a D.O.P. Extra Virgin Olive Oil Tasting pack so that I could do a personal tasting myself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOlive oil tasting is an art equal in terms and complexity and difficulty with wine tasting.\u0026nbsp; It requires highly skilled and trained experts and is carried out through a strict and detailed procedure and scoring card created by the International Olive Oil Council.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAn Extra Virgin Olive Oil is always superior in terms of quality, containing the following qualities:\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFruitiness\u003C\/u\u003E -\u0026nbsp; a sensation of freshly cut olive fruits and leaves when smelling the olive oil.\u003Cbr \/\u003E\n\u003Cu\u003ESpiciness\u003C\/u\u003E - a peppery sensation at the back of the throat and a slight \"Burning\" on the throat when tasting olive oil.\u003Cbr \/\u003E\n\u003Cu\u003EA pleasant hint of bitterness\u003C\/u\u003E -felt at the upper part of the mouth and tongue when tasting olive oil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3588_zpsb3a9cba2.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3588_zpsb3a9cba2.jpg\" height=\"400\" width=\"391\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere was a booklet contained with the testing kit which explained the proper way to taste olive oil. I was pleasantly surprised and intrigued at how involved it was, and how similar to the procedure for tasting fine wines.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1.\u0026nbsp; Place about 1\/2 an ounce of extra virgin olive oil in a small cup or wine glass.\u003Cbr \/\u003E\n2.\u0026nbsp; 1st smelling . . .\u0026nbsp; Slightly heat cup\/glass with your hands and then smell, try to detect the fruitiness. \u0026nbsp; The aroma should be pleasant, reminiscent of freshly mown grass, olive fruits and olive leaves.\u003Cbr \/\u003E\n3.\u0026nbsp; Tasting . . . take a piece of bread, preferably white and unflavoured, and dip it inside the olive oil.\u0026nbsp; Try to detec the slight spiniess and pleasant bitterness in our mouth.\u0026nbsp; Other flavours may appear as an aftertaste of a great olive oil, try to detect green apple, almond, artichoke or green tomatoes, banana or pineapple, asparagus, avocado.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - If you decided to take a small sip instead of dipping bread, please note you must ONLY take into your mouth a \u003Ci\u003Eminute \u003C\/i\u003Equantity, not more than about a teaspoon.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3590_zps4b942f0e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3590_zps4b942f0e.jpg\" height=\"370\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was amazed at the different qualities which came through as I tasted each oil.\u0026nbsp; I am by no means an expert and it really took me a few tries to get what I thought I should from this, but with perseverence I was able to detect an almost grassy peppery flavour . . . and the scent was very green I thought, very reminiscent of trees and leaves, not at all unpleasant, and I even thought I could taste asparagus, but that could have been my imagination. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have been using olive oil in my home for a long time firstly because I like it and secondly because of all the positive implications of using olive oil. \u0026nbsp; Olive oil is rich in various antioxidants which play a positive, biological role in eliminating free radicals the molecules involved in some chronic diseases and ageing, and in extending life expectancy, which has been demonstrated in several epidemiological studies. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany age-related diseases are influenced by diet, in particular osteoporosis and deteriorated cognitive function.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EOlive oil and osteoporosis \u003C\/u\u003E-\u0026nbsp; Olive oil appears to have a favourable effect on bone calcification, and bone mineralization is better the more olive oil is consumed.\u0026nbsp; It helps with calcium absorption, thereby playing an important part during the period of growth and in the prevention of Osteoporisis.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EOlive oil and cognitive function\u003C\/u\u003E -\u0026nbsp; Olive-oil-rich diets may prevent memory loss in healthy elderly people.\u0026nbsp; Less possibility of suffering age-related cognitive decline has been observed in a study conducted on elderly people administered diets containing a large amount ofonounsaturated fats, and in particular olive oil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3593_zpsdc90a84a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3593_zpsdc90a84a.jpg\" height=\"387\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe have long been told that foods which are high in anti-oxidents are very good for us and are indeed called \"super-foods\" helping in the prevention of heart disease and high cholesterol.\u0026nbsp; The high antioxidant content of a Mediterranean diet appears to contribute significantly to it's effect on longevity.\u0026nbsp;\u0026nbsp; These antioxidants are to be found in frest fruit and vegetables.\u0026nbsp; Because it is the only oil to be obtained from a fruit, olive oil retains a host of substances, antioxidants and vitamins that give it added nutritional value.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn addition \"virgin\" olive oil, or olive oil which has not been refined or industrially treated, is particularly rich in these substances and has a strong antioxidant effect, protecting again damage from free radicals and against the formation of cancer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAll in all I think it's pretty safe to say that Olive Oil is really very good for you and I can attest to the fact that it tastes good too.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/soupandfoccacia019.jpg\" style=\"height: 373px; width: 352px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Olive Oil Focaccia*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one 11 by 15 inch pan\u003Cbr \/\u003E\n(cuts into 10 to 12 pieces)\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/olive-oil-focaccia\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlthough\n I am not a very good bread baker, or at least I don't think I am, this \nis one bread I can do that always turns out fabulously for me.  It's \nquite like making a pizza dough in a way, which I can handle quite well.\n  I like to strew fresh herbs across the top of mine before baking.  I \nnormally use a mixture of garlic, rosemary and parsley.  Just be sure to\n chop them up really fine.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n435ml warm water\u003Cbr \/\u003E\n1\/4 ounce of active dry yeast\u003Cbr \/\u003E\n1 tsp honey\u003Cbr \/\u003E\n2 TBS olive oil\u003Cbr \/\u003E\n1 1\/2 tsp salt\u003Cbr \/\u003E\n600g all purpose flour\u003Cbr \/\u003E\nmixture of chopped fresh herbs for topping (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/soupandfoccacia028.jpg\" style=\"height: 382px; width: 350px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut the water, yeast, honey, half of the olive oil and three handfuls of\n the flour into a large bowl.  Mix with an electric mixer until smooth. \n Cover and leave for 20 to 30 minutes until it is all frothy and foamy \non the top.  Mix in the rest of the flour and 1 1\/2 tsp salt  If you \nhave a dough hook, mix it with the dough hook for 4 to 5 minutes.  If \nyou don't have a dough hook, then you will have to use your hands.  The \ndough will be quite sticky so just kind of slap it from one side to the \nother in the bowl, until it is smooth.  Cover with a clean tea towel and\n leave to rise in a warm place for 1 1\/2 hours or so.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLightly \ngrease an 11 by 15 inch baking tray with some vegetable shortening.  \nPunch down the dough to flatten it and then spread it out into the tray,\n spreading it right out to the edges as evenly as you can.  Try not to \ntear the dough.  It may take a bit of perseverence to keep it spread, \nbut eventually it will stay in place.  Cover again and let rise for \nanother 45 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat your oven to 220*C\/450*F.  Mix the \nremaining olive oil with 1\/2 cup hot water and 1 tsp salt.  Stir until \nthe salt dissolves.  Make dimples in the top of the bread all over it's \nsurface with your fingertips.  Brush well with the saltwater mixture.  \nSprinkle with the herbs, if using.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake in the heated oven for 20\n to 30 minutes, until the bread is golden brown and a bit crusty here \nand there.  It should sound hollow on the bottom when tapped.  Remove \nfrom the oven and cool a bit before cutting or tearing into pieces.  We \nlike this best warm, but it is also good served at room temperature or \nsplit and filled with meat and cheese.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10271.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Warm Potato Salad with a Green Olive Dressing*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/warm-potato-salad-with-a-green-olive-dressing\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA delicious warm potato salad with a tangy dressing.  Moreishly good!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3 1\/2 pounds of salad potatoes, scrubbed, but not peeled (Nicola, Pink Fir, Charlotte,\u003Cbr \/\u003E\nyou want a waxy potato, small in size)\u003Cbr \/\u003E\n70g pack of pitted green olives with herbs and garlic (about 1\/2 cup), finely chopped\u003Cbr \/\u003E\n2 tsp of  pickled capers, drained and finely chopped\u003Cbr \/\u003E\nthe finely grated zest of one lemon\u003Cbr \/\u003E\nthe juice of one lemon\u003Cbr \/\u003E\n2 spring onions, finely chopped\u003Cbr \/\u003E\na small handful of flat leaf parsley, finely chopped\u003Cbr \/\u003E\n125ml of extra virgin olive oil (1\/2 cup)\u003Cbr \/\u003E\nsea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10267.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n  the potatoes into a large saucepan and cover with lightly salted  \nwater.  Bring to the boil and then cook until just tender, about 15  \nminutes.  (The tip of a sharp knife should slice in and out easily.)   \nDrain and cool slightly.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the olives, capers and spring  \nonions in a bowl.  Stir in the lemon zest, parsley, lemon juice and  \nolive oil.  Beat with a fork to combine.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCut the potatoes in  \nhalf lengthwise and then gently toss in the dressing while they are  \nstill warm.  Season to taste with salt and pepper and serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15765.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Herb and Lemon Roasted Chicken Breasts*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/herb-and-lemon-roasted-chicken-breasts\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis  is a delicious way of preparing chicken breasts which keeps them \nmoist  and very flavourful.  I like to buy whole chickens and cut them \nup  myself. Plan ahead as the chicken needs to marinate for about an \nhour  before cooking.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4 bone in chicken breasts, skin on (you can do this yourself, or ask your butcher to do it for you)\u003Cbr \/\u003E\n2 fluid ounces of extra virgin olive oil\u003Cbr \/\u003E\nthe finely grated zest of two unwaxed lemons (cut the remainder of the lemons into thin slices and set aside)\u003Cbr \/\u003E\n4 cloves of garlic, peeled and minced\u003Cbr \/\u003E\n4 sprigs of fresh thyme\u003Cbr \/\u003E\n2 fresh rosemary sprigs\u003Cbr \/\u003E\n4 TBS finely chopped fresh chives\u003Cbr \/\u003E\n4 TBS finely chopped fresh flat leaf parsley\u003Cbr \/\u003E\n4 TBS finely chopped fresh tarragon\u003Cbr \/\u003E\nsea salt and freshly ground black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15773.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMix  together the olive oil, lemon zest and minced garlic.  Remove the  \nleaves from the thyme and rosemary and mince.  Stir them into the olive \n oil along with the chives, parsley and tarragon.  Mix all very well  \ntogether.  Lift the skin from the chicken breasts and rub half of the  \nherbe mixture underneath and replace the skin over top.  Rub the  \nremainder of the herb mixture over all of the chicken.  Lay each breast \n in a flat plastic container, placing each one on top of two lemon  \nslices.  Lay another two lemon slices on top of each breast.  Cover and \n chill for about an hour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 200*C\/400*F\/ gas  mark 5.  Have ready a shallow \nbaking dish.  Place the chicken breasts  into the dish, keeping the \nlemon slices on the bottom of each breast and  the slices on top of each\n breast.  Sprinkle with some sea salt and  freshly ground black pepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRoast in the heated oven for about  25 to 30 minutes, or until the \nchicken breasts are cooked through, with  the juices running clear and \nthe skin is golden brown.  Remove from the  oven and allow to rest for \nabout 5 minutes before serving.  These go  very well with oven roasted \npotato wedges and purple sprouting  broccoli.  I sometimes roast the \npotato wedges in the pan with the  chicken, which gives them a fabulous \nflavour as well.  Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18490.jpg\" style=\"height: 317px; width: 363px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Grilled Bread Salad with Basil and Cherry Tomatoes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/grilled-bread-salad-with-basil-and-cherr\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToasty\u0026nbsp; bread, tossed together with cherry tomatoes, basil, and mini \nmozarella\u0026nbsp; cheeses in a red wine vinegar and olive oil dressing.\u0026nbsp; So \ndelicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 medium ciabatta loaf, sliced lengthwise into\u003Cbr \/\u003E\n1 inch thick slices (about 1\/2 pound)\u003Cbr \/\u003E\n4 ounces extra virgin olive oil (1\/2 cup), plus\u003Cbr \/\u003E\nextra for oiling the grill pan\u003Cbr \/\u003E\nfine sea salt\u003Cbr \/\u003E\n1 fat clove of garlic, peeled and halved\u003Cbr \/\u003E\n1 pint of cherry or baby plum tomatoes, halved\u003Cbr \/\u003E\n(I keep mine on the counter, where they ripen really nicely)\u003Cbr \/\u003E\n8 spring onions, trimed and thinly sliced (both the white and green parts)\u003Cbr \/\u003E\n12 large fresh basil leaves, torn into bits\u003Cbr \/\u003E\n2 ounces good quality red wine vinegar (1\/4 cup)\u003Cbr \/\u003E\n8 ounces fresh mini mozzarella's\u003Cbr \/\u003E\nSea salt and freshly ground black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18498.jpg\" style=\"height: 342px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\u0026nbsp; a heavy grill pan over medium high heat.\u0026nbsp; Brush with oil.\u0026nbsp; \nLightly\u0026nbsp; brush the bread on both sides with some of the olive oil, and \nseason\u0026nbsp; lightly with salt.\u0026nbsp; Place into the heated grill pan and cook \nuntil it\u0026nbsp; gets nicely browned, and gets some good grill\u0026nbsp; marks all \nover.\u0026nbsp; Turn\u0026nbsp; over and grill the other side.\u0026nbsp; Remove from the pan and rub\n all over on\u0026nbsp; both sides with the cut side of the garlic.\u0026nbsp; Discard the \ngarlic when\u0026nbsp; done. Set the bread aside to cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the halved tomatoes into\u0026nbsp; a large shallow bowl along with the \nspring onion and basil.\u0026nbsp; Cut or\u0026nbsp; tear the bread into one inch cubes.\u0026nbsp; \nAdd to the bowl along with the\u0026nbsp; tomatoes.\u0026nbsp; Whisk the remaining oil \ntogether with the vinegar.\u0026nbsp; Sprinkle\u0026nbsp; over the bread mixture and toss \ntogether well.\u0026nbsp; Let sit for a time at\u0026nbsp; room temperature before serving.\u0026nbsp;\n (Can allow to sit for up to 2 hours)\u0026nbsp;\u0026nbsp; Just before serving add the mini\n cheeses and season all with a bit of\u0026nbsp; sea salt and freshly ground black\n pepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to Simon for sending me this tasting kit and affording me the opportunity to learn more about Olive Oil!\u0026nbsp; I love learning new things!\u0026nbsp; I do so hope you will try some of these tasting techniques out on some of your favourite olive oils.\u0026nbsp; It's quite a fascinating exercise!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5923410380836573499\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/03\/learning-more-about-olive-oil-and-some.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5923410380836573499"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5923410380836573499"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/03\/learning-more-about-olive-oil-and-some.html","title":"Learning more about Olive Oil, and some tasty recipes using it"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7497958167108753828"},"published":{"$t":"2014-01-03T04:00:00.000+00:00"},"updated":{"$t":"2014-01-03T04:00:03.349+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Grains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Warm Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Roasted Roots and Wheatberries with a Lemon Vinaigrette"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_2551_zps0bde381c.jpg\" border=\"0\" height=\"384\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2551_zps0bde381c.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do the same thing every year.\u0026nbsp; I buy in far too much veg for the holidays and then am left with a surplus which I am trying to use up at the beginning of the new year.\u0026nbsp;\u0026nbsp; It's usually a whole lot, but not a whole lot of anything, if you know what I mean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2533_zps5d66eb0f.jpg\" border=\"0\" height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2533_zps5d66eb0f.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I looked into my vegetable drawer yesterday I saw a whole lot of normal carrots, a couple of white carrots (Yes, I did say white. \u0026nbsp; Apparently that's a variety.\u0026nbsp; I got them in a veg box in December) a few purple carrots (see my last explanation) an acorn squash, a small to medium sized white turnip.a bunch of fresh thyme and a few other odds and sods . . . most not in quantities large enough to cook any one thing, with the exception of the orange carrots.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_2553_zpsbe33e9d5.jpg\" border=\"0\" height=\"389\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2553_zpsbe33e9d5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I peeled and chopped them into large pieces and added a chopped red onion and then I roasted them in a hot oven along with some garlic, a good grinding of black pepper, a few sea salt flakes, some olive oil and a few springs of that fresh thyme . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2555_zps7a2e78b8.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2555_zps7a2e78b8.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThen . . . I roasted them in that hot oven for about 20 minutes, stirring them now and then\u0026nbsp; . . . until they were all nice and cooked through and beginning to caramelize.\u0026nbsp; There is nothing so tasty as caramelized oven roasted root vegetables . . . and while they were making their magic, I cooked some wheatberries in some vegetable stock until tender . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2557_zpsd231e485.jpg\" border=\"0\" height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2557_zpsd231e485.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd then . . . I tossed them all together in a bowl . . . the cooked wheatberries and the roasted vegetables and I added a deliciously tangy lemon vinaigrette . . . made with a couple of the lemons from my fruit bowl on the counter . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2558_zps745a7218.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2558_zps745a7218.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAfter that I added a few broken up and toasted English Walnuts . . . again leftover from our Christmas Celebrations . . . and a handful of dried cranberries, just for some chewy sweetness and texture . . . and I mixed, them all together, yes I did, and sprinkled some flat leaf parsley over top, leftover again, from Christmas . . . and then . . .\u0026nbsp; do you know what \u003Ci\u003Ewe \u003C\/i\u003Edid???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2563_zps9f9a8ef6.jpg\" border=\"0\" height=\"374\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2563_zps9f9a8ef6.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe ate it. \u0026nbsp; With large lumps of buttered crusty bread and some leftover stilton crumbled over top. \u0026nbsp; And do you know what else???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was very, very . . . \u003Cspan style=\"font-size: large;\"\u003E\u003Ci\u003Every\u003C\/i\u003E\u003C\/span\u003E good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2552_zps0573e76b.jpg\" border=\"0\" height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2552_zps0573e76b.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Roasted Roots and Wheatberries with a Lemon Vinaigrette*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roasted-roots-and-wheatberries-with-a-lemon-vinaigrette\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nI\n like to cook my wheatberries in vegetable stock to give them more \nflavour.\u0026nbsp;\u0026nbsp; You get the nutty chewiness of the wheatberries along with \nthe sweetness of the roasted and slightly caramlized vegetables . . . \ndoused in a tangy lemon and parsley vinaigrette.\u0026nbsp;\u0026nbsp; This is delicious and\n pretty and looks fab on the buffet table!\u0026nbsp; (Not to mention it's a great\n use for all that leftover extra veg you got in over Christmas!)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n300g wheat berries (1 1\/2 cups)\u003C\/div\u003E\n2 litres of vegetable stock (I use swiss marigold powder. 2 quarts of liquic)\u003C\/div\u003E\n1 large red onion, peeled and cut into cubes\u003C\/div\u003E\n2\n pounds of assorted root vegetables (carrots, swede, turnips, squash, \nceleriac, parsnips, jerusalem artichokes in any combination)\u003Cbr \/\u003E\npeeled and cut into 1\/2 inch cubes\u003C\/div\u003E\nolive oil to drizzle\u003C\/div\u003E\na handful of fresh thyme sprigs\u003C\/div\u003E\nfresh ground sea salt and black pepper\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the dressing:\u003C\/div\u003E\nthe freshly squeezed juice of two lemons (about 60ml of 1\/4 cup)\u003C\/div\u003E\n125ml of extra virgin olive oil\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u003C\/div\u003E\n1 TBS\u0026nbsp; finely minced\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\nTo finish:\u003C\/div\u003E\n\u003Cdiv\u003E\na small handful of flat leaf parsley, coarsely chopped\u003C\/div\u003E\n60g of dried cherries or dried cranberries, coarely chopped (1\/2 cup)\u003C\/div\u003E\n58g of chopped toasted English walnuts (optional, 1\/2 cup)\u0026nbsp;\u0026nbsp; \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_2560_zps28d923a1.jpg\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2560_zps28d923a1.jpg\" width=\"400\" \/\u003E \u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat\n the oven to 220*C\/425*F. gas mark 7.\u0026nbsp;\u0026nbsp; Toss the diced vegetables on a \nbaking sheet with about 2 TBS of olive oil, some salt and black pepper \nand the sprigs of thyme.\u0026nbsp; Roast in the heated oven, on the bottom rack \nfor 20 to 25 minutes, stirring them once or twice.\u0026nbsp; They should be \ncooked through and beginning to slightly caramelize.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile\n the vegetables are cooking bring the vegetable stock to the boil.\u0026nbsp;\u0026nbsp; Add\n the wheat berries and cook, until tender, but still chewy, about 30 to \n35 minutes.\u003C\/div\u003E\nWhile the vegetables and wheat berries are \ncooking, measure the lemon juice into a large shallow salad bowl.\u0026nbsp;\u0026nbsp; Toss\n iin the minced shallot and seasoning.\u0026nbsp;\u0026nbsp; Allow to stand for about 10 \nminutes, then whisk in the oil.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce cooked, drain the wheat \nberries and toss them into the dressing, whisking it first.\u0026nbsp; Add the \nroasted root vegetables, discarding any thyme branches.\u0026nbsp; Stir in the \ncherries or cranberries and the nuts, if using.\u0026nbsp;\u0026nbsp; Taste and adjust \nseasoning as necessary.\u0026nbsp; Toss in the parsley and serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou may \nserve this warm or at room temperature.\u0026nbsp; You can make it several days in\n advance, in which case you should store it in the refrigerator and then\n bring it to room temperature prior to serving.\u0026nbsp; \u003Cb\u003EDo not\u003C\/b\u003E add the \nnuts or parsley until just before serving.\u0026nbsp; A bit of feta, blue cheese \nor stilton crumbled over top makes a nice addition!\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7497958167108753828\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/roasted-roots-and-wheatberries-with.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7497958167108753828"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7497958167108753828"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/roasted-roots-and-wheatberries-with.html","title":"Roasted Roots and Wheatberries with a Lemon Vinaigrette"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}}]}});