Food & Drink
Teresa ‘s Caesar Salad Many countries have their own signature salad dishes. Caesar salad for example originated in Tijuana in Mexico. Below is my twist on an old favourite. Serve with barbequed or griddled chicken strips.
Mushroom & Bean Burgers This is a quick on trend recipe for vegans and vegetarians.
Ingredients
Ingredients
2 small romaine lettuce (or 1 large) 4 slices dry cured bacon, diced 50g parmesan shavings 2 slices, sourdough bread, crusts removed and cubed 2 tbsp olive oil. 2 avocado, peeled stoned and sliced Juice ½ lemon
1 red onion, very finely diced 1 tbsp rapeseed oil 1-2 cloves garlic ½ tsp each of ground cumin, coriander and turmeric 115g mixed mushrooms 400g can mixed beans, drained Salt and pepper Flour for shaping
Anchovy Dressing 4 anchovy fillets, 1 clove garlic, crushed 250mls good quality mayonnaise 2 tbsp lemon juice 1 tbsp Dijon mustard Dash Worcestershire sauce Pinch of sugar Salt and black pepper to taste Method 1. Tear or cut the romaine lettuce into bite size pieces and place into a serving bowl. 2. Fry the bacon and diced bread in the olive oil until golden and crisp. 3. Place all the anchovy dressing ingredients into a jug and blitz with a stick blender until smooth. 4. Peel the avocado, halve, remove the stone and toss in the lemon juice. 5. Arrange shaved parmesan and avocado overthe lettuce leaves, top with crispy bacon and bread cubes and serve with the dressing. Serves 4
Method 1. Fry the red onion in the oil. Once softened add the garlic, spices and mushrooms and cook until all the liquid has been cooked off. 2. Mash the beans with a fork and mix with the mushrooms alternatively place all the ingredients into a blender and whizz until mixed. Then using floured hands form into 4 burgers. 3. Brush with oil and barbeque or grill for 8-10 minutes. 4. Serve with pitta breads and a green salad. Serves 4
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