ROQUEFORT SALAD WITH WARM CROUTONS AND LARDONS
Roquefort is a fantastic cheese, with a great story behind it. A few hundred years ago there was a guy out in the forest eating some cheese, when a foxy chick walked past. Not wanting to miss out, he threw his cheese into a cave to keep it safe and ran after the girl. He returned a few weeks later to retrieve his cheese and found it had gone mouldy, but in a good way, and had really matured. Ever since then, proper authentic Roquefort has to be aged in those same stone caves of Mont Combalou at Roquefort-sur-Soulzon. Genius! This salad really shows off the Roquefort, and several other great French ingredients, most of which can be found without any trouble here in the UK. It's worth getting the smoked bacon from the butcher so you have lovely extra-large hand-cut lardons for this. The kick-ass mustard dressing adds a bit of flair at the end, and ultimately, this salad is my homage to my dear French friends and that lucky man from all those years ago who invented such a great cheese and hopefully had one of the best bunk-ups of his life!
Provided by Jamie Oliver
Time 26m
Yield 4 servings (main)
Number Of Ingredients 12
Steps:
- ;
- Put a large frying pan on a high heat, and once hot, add a good couple lugs of olive oil.
- Cut your bacon into thick 1/2-inch/1 cm lardons, and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you've got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they've sucked up all the wonderful flavour and are lovely, crisp, and golden.
- For the dressing:
- Put the extra-virgin olive oil, red wine vinegar, Dijon mustard, and a good pinch of salt and pepper into a clean jam jar. Put the lid on and give it a shake, then have a taste and make sure you've got the balance right. Cook's Note: You want it to be slightly too acidic at this stage, as you'll get quite a bit of saltiness from the bacon and French dressings tend to be quite sharp.
- For the salad:
- Once your dressing is made, get everyone around the table so they're ready to tuck in as soon as the salad is ready. Put your lamb's lettuce (mache) on a big platter, tear in the radicchio, then pour over that wonderful, thick dressing. Scatter over most of your walnuts and chives and all the croutons and lardons. Quickly mix it all up with your clean hands so that every single leaf is coated.
- Use the tip of a knife to crumble off little nuggets of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height, and tuck in!
SUPERB SQUASH SOUP WITH THE BEST PARMESAN CROUTONS
This fantastic soup is best made with varieties of squash that have dense, orange flesh, such as butternut or onion squash. It's important to use good chicken stock and season the soup well to bring out the nutty, sweet flavor of the squash. Once you've mastered this recipe, you can take the soup in different ways by adding pearl barley, dried pasta, or some chopped bacon. Even the smallest amount of dried porcini. P.S. I made this in my pressure cooker the other day, with really great results - it's so quick!
Provided by Jamie Oliver
Categories appetizer
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.
- Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.
- While the soup is cooking, make your croutons. Drizzle a little olive oil over the ciabatta slices, and press some grated Parmesan onto each side. Place in a non-stick pan without any oil and fry until golden on both sides.
- When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.
CROUTONS
This is great to make your own croutons for your salads, etc. When you make your own you know what goes into it and you are proud of your accomplishment. You can also add your own flavorings.
Provided by Carol
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 15.9 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 542.1 mg, Sugar 1.3 g
HOMEMADE CROUTONS
Learn how to make croutons at home with our simple recipe, method and top tips. These will make crunchy toppings for soups, salads and warming pasta bakes
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
- Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.
Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
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