Tagged: mayonnaise

Chicken Caesar Salad


This is such a good summertime recipe that I had to share it again. A few more pictures this time.

Ok, just a quickie here. I hadn’t taken any photo’s apart from the final dish as I feel it’s so simple to make. The only processes are making the Caesar dressing, cooking the chicken and cooking some croutons.

I love summer, even in soggy Britain. It makes me eat different food. And this is a favourite of mine and the missus.

What you need.

Chicken Breasts
Bread – 2 slices of stale crust
Mayonnaise – I used shop bought ‘light’
Anchovies or Anchovy Paste

Ok let’s start with the croutons. Get your bread and cube it up, then add olive oil to a frying pan and chuck in the bread. Get the bread coated with the oil – yes, get your fingers messy. Then turn the heat on. Keep frying till the bread has gone crispy. Keep moving the bread around so it doesn’t burn on one side. This is good practice for doing that chef flick with the pan. ( I’m a dab hand, I think Frank is jealous.) – [NB Yes, I am! Frank]

Now keep them aside till later. Get your chicken and cook it whichever way you want. I fried mine with skin on so it was crispy.

Now the main bit, how to make a Caesar dressing.

There are probably many different versions but I have made this a few times now and it seems to tick all the boxes. This is, of course, for two people.

In a mixing bowl or jug add 3 tablespoons of mayo. Grate around the same volume of parmesan and add to the mayo. Add a 2 inch long squeeze of anchovy paste. In a pestle & mortar crush a garlic clove – add a little coarse sea salt to get it going. Take half a lemon and add the juice to the mix and blend it all together. Add enough water to make the consistency that you want.

You’re there!

Make a salad, put some in your dish, add some croutons and drizzle with the dressing. Then add more salad and croutons and dressing and put your chicken on top. Add some shavings of parmesan and some chopped fresh herbs, a twist of pepper and enjoy.


I promise you that you will enjoy this! Try to eat it al fresco – it just makes it so much better. A good white wine is a perfect partner for this.


And what a summer we’re having. May it continue.


Baked Salmon with a different Coleslaw

Ok, have you sussed that I’ve still got a lot of Salmon left? Well what the hell to do with it is the quest and here is a recipe that should tickle yer cockles.

It involves cooking Salmon in a tin foil parcel. As it wasn’t cooked in Parchment paper, I can’t really call it “en papillote” as Frank would insist.

I had this with a nice tasty rice that I cooked in some chicken stock that I made previously. [see http://fabfoodblog.info/?p=74 ]

The “different coleslaw” is just a quick thing that I knocked up from things I had in the fridge.

For the Salmon you need er, salmon, and a piece of foil that is large enough to make a parcel that the salmon will fit in, without being too cramped

Place the salmon onto the foil and then add a glug of olive oil and a few slices of lemon and lime some sea salt and a twist of pepper and wrap the salmon up. Make sure the parcels are tightly done up at the edges as you don’t want the juices to run out.


Now put the parcels into a hot oven for 15-20 minutes

For the coleslaw , it’s easy to make your own as all it realy is , is shredded veg and mayonnaise. You could make your own mayo, or even an aioli or just use a shop bought one.  I was lucky as Frank had brought me some aioli ,(garlic mayo to me & you!) and mixed it with some low fat mayo.  For the veg ingredient I finely sliced beetroot, cucumber and spring onions

And that is is , take the salmon out of the oven, unwrap the parcel and slide the salmon onto your plate along with the coleslaw and rice

Squeeze some of the leftover lemon or lime over the fish and enjoy.

More Salmony stuff later on . Mugsie.