(serves 8)
3 boneless, skinless chicken breasts
2 tbsps olive oil
1 tsp Fox Point seasoning
2 cups basmati rice, steamed in 1 1/2 cups water
2 heads Boston lettuce, well trimmed and leaves separated
1 large globe artichoke
2 stalks celery, chopped
1 cup pinenuts, lightly toasted
2 medium courgettes (zucchini), cut into bite-size batons
1 red onion, diced
2 cloves garlic, minced with salt and lemon juice
juice and zest of 1 lemon
handful chives, chopped
handful fresh dill, chopped
dressing (optional):
2 tbsps mayonnaise
1 tbsp olive oil
juice of 1 lemon
1 tbsp balsamic vinegar
Saute the chicken breasts in a large frying pan with the oil and Fox Point, till just cooked. Don’t overcook. Slice thin and set aside to cool, reserving the seasoned oil in the frying pan.
Steam rice and set aside to cool.
Line a large bowl (or chamber pot) with leaves of Boston lettuce, just the sweet inner leaves. In a separate large bowl, mix all the ingredients (including chicken and rice) for the salad and toss well. Add the seasoned juicy oil from the chicken pan and as much of the dressing (or none) as you like and mix well.
Arrange the salad in the bowl lined with lettuce leaves and serve with baguette slices, rolls, or as my mother did, buttered biscuits.
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Creamy Spinach and Celery Soup
(serves 4)
2 tbsps butter
1 shallot, minced
4 cloves garlic, minced
3 small potatoes, cubed (about a large handful)
1 cup celery, chopped roughly
2 tsps celery salt
480 grams/about 18 ounces, or in England two large bags washed baby spinach
2 cups chicken or vegetable stock
1/2 cup whipping cream
Melt the butter in a large heavy saucepan and add shallot, garlic, potatoes and celery. Saute until the garlic is softened. Add the celery salt and the spinach. It will seem like a great deal of unwieldy leaves, but do not despair. Pour over the stock and bring to a simmer. The spinach will quickly wilt. Simmer for about 20 minutes until the potatoes are soft. Puree with a hand blender, then add cream.
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