Summer Chicken and Rice Salad

Christmas is over. My turkey was absolutely delicious the brine made such a difference.
We had a little left over and I made this salad instead of using chicken. It worked a treat. It is a  suitable main meal actually and readily adaptable. It is so easy and absolutely delicious.
So if you want to have more turkey through the year try it with this salad through the warmer months.
It is a variation of many recipes you find in Middle Eastern Cookbooks and reminds me a little of an
Ottolenghi. I use a mountain blend rice as I find it a bit nuttier and more interesting than regular rice which you can also use if desired

1 whole cooked chicken you can also use just cooked breast if preferred
2 cups mountain blend rice This is sold in a small box in the supermarket and is a blend of Wild Red and Brown
1 large red onion
1/4 cup cashews
1/4 cup pistachios
1/4 cup hazelnuts ( again change it around if you have other nuts you prefer almonds and macadamia are also lovely
1/2 cup craisons or raisons
1/2 pomegrante
1 large coasrsely grated carrot
1/2 teaspoon smokey paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup parsley
1/4 cup coriander

DRESSING
1/2 cup Rylstone olive oil
2 tablespoons caster sugar
2 teaspoons dijon mustard
2 tablepoons red wine vinegar

Mix the dressing in a small jar with a lid.
 Remove the chicken from the bones and toss with some of the dressing.
Sauté the red onion in a little olive oil and remove from the pan.
Fry the nuts in the spice mixture until slightly golden.
Cook the rice in a rice cooker or using your favourite method. This mountain blend does take 30 minutes not or usual 10.
Toss the nuts, onion, craisons and rice together. Season with sea salt and pepper.
 Then add the grated carrot. Lastly top with the chicken and pomegranate seeds and the chopped herbs. Drizzle the dressing over just before serving.

Most of this meal can be done ahead and add the chicken and herbs just before serving.

Lemon and Herb Barbequed Loin of Lamb

Spring is in the air with a hint of summer ! I refuse to put on winter clothes again and am looking forward to a warm, rain free summer with lots of outdoor entertaining and a few drinkies of course.!
You may have guessed I love lamb and here is another little beauty. I find it never disappoints !
This lamb dish is very simple, can be increased easily if you have more guests or you can use boned legs of lamb. The loins are smaller and very tender, but it works just as well with the small boned legs that are readily available at Thomas Dux,  all good butchers and Woolworths.
Until the weather does get a little warmer serve the lamb with Roast Vegetables Greek style or the Couscous from my previous lamb recipe. I usually make extra to serve at the table.
Until I post some yummy salads with maybe a touch of Thai after my trip to Thailand.


leaves of 2 sprigs of thyme
leaves of 2 sprigs of rosemary
juice and rind, of a lemon
4 cloves crushed garlic
4 slices of ginger finely chopped
3 tablespoons of honey
4 tablespoons butter
2 boned loins of lamb
1-2 tablespoons Rylstone olive oil
salt and pepper

Put into the blender the herbs, juice, rind, garlic and ginger, honey, salt and pepper.
Reserve 1 tablespoon of herb mixture and mix with the olive oil
Add remaining herbs to the butter and reserve 2 tablespoons for later.
Generously spread the loins with the herbed butter and put together using cooking twine.
Score the loins and rub the herb and oil mixture into the meat. Put into a china dish, cover and refrigerate overnight. If you don't have time for this, it needs to be marinated for at least 4 hours.
Cook in a preheated oven 200C for 20 minutes. Cook for a further 15 minutes on a barbeque or
under a grill.
Carve into 2-3 cm slices and serve with the reserved herb butter mixture melted to a sauce.
Make extra to serve at table