NEIL PERRY’S WEEKLY RECIPES
This super-tasty salad is perfect for a summer afternoon – just add a crisp white wine and crusty bread. If you want to make it really simple, replace the poached chicken with a bought roast chook or cooked king prawns.
There is no simpler or more delicious dessert than summer pudding. And with all the wonderful berries in season, there is no better time to be making – and eating – it. You’ll need to leave this no-bake pudding in the fridge the night before serving to soak up the delicious berry juices.
CHICKEN, AVOCADO AND WITLOF SALAD WITH WALNUT VINAIGRETTE
Time: < 30min
2 small skinless chicken breasts (about 225g each)
For the walnut dressing
¼ tsp sea salt
2 tsp Dijon mustard
150ml walnut oil
juice of 2 limes
freshly ground white pepper
For the salad
1 small head white witlof, cut into wedges
½ head radiccio, cut into wedges
1 baby cos, leaves, cut into wedges
1 small bunch chives, finely chopped
½ cup of parsley leaves
freshly ground black pepper
2 large avocados, peeled, seeded and cut into 1cm dice
Prepare the dressing by placing all the ingredients in a plastic container with a tight fitting lid and shake.
To cook the chicken, bring a large pot of salted water to the boil, plunge the breasts in, then immediately remove pot from the heat and allow the water to cool (takes about 1 hour). Remove the breasts. They should shred easily.
Place the leaves in a stainless-steel bowl and dress with a third of the dressing. Divide leaves between 4 plates.
Add the chicken, chives, parsley, salt and freshly ground pepper to the bowl and dress with enough dressing to coat well (about 100ml), then divide between plates.
Add avocado to the bowl and dress with a tablespoon of dressing. Sprinkle the avocado over the plates, then serve.
Time: < 30min
250g each strawberries, blueberries and raspberries, plus extra to serve (optional)
125g blackberries, plus extra to serve (optional)
1 cup caster sugar
10 fairly thick slices of white bread, crusts removed
double cream (optional)
Remove the stalks from the fruit. Wash only the strawberries and blueberries. Hull the strawberries, cut in half if small, quarters if large.
In a saucepan, combine the sugar and strawberries and place over a medium heat for 3 minutes, stirring until a syrup forms and strawberries are slightly softened.
Add blueberries, simmer 1 minute, add raspberries and blackberries and remove from heat straight away.
Use six slices of bread to line the base and sides of a 1.5-litre pudding basin. First, line base with a large round piece (about 10cm). Cut the remaining bread into thick, tapered fingers (two from each slice) to line sides, placing them side by side.
Place just the fruit in the dish, packing it tightly. Pour in half the juice and reserve the remaining liquid.
Place the 4 remaining slices of bread on top of the fruit, then pour over half the remaining syrup. Cover the dish with a heavy weight, one that is small enough to rest on the pudding itself. It must be able to exert considerable pressure. Perhaps a few extra plates will be needed.
Leave the pudding overnight in the refrigerator.
Turn out, place on a plate and serve with extra berries and double cream.
Photography by William Meppem and Jennifer Soo. Styling by Hannah Meppem. Food preparation by Nick Banbury.
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