I have a thing for food pairings and I’m always on the lookout for new ideas. For this post I consulted my beloved The Flavour Thesaurus by Niki Segnit and a flavour pairing that grabbed my attention was the combination of carrots with salted peanuts. Continue reading
I didn’t want to make a simple salad out of it so I decided to make some lettuce wraps instead. In my lettuce wraps I also added some of the leftover chicken I had, and some coriander. The recipe in the book is taken from Nigella Lawson’s “The Rainbow Room’s Carrot and Peanut Salad”. The recipe calls for a generous amount of vinegar, which will cut through the oiliness of the peanuts. The vinegar will add a quality to the dish one can associate with some Asian salads. This super easy recipe is within everyone’s reach and the ingredients used are easily found all year round. I served this as an aperitif between friends and it was quickly put together went down perfectly with a little white wine.
Carrot Chicken and Peanut Lettuce Wraps
Recipe for 10 pieces
Prep time: 10-15 min
Cook time: –
120 cooked chicken
10 baby lettuce leaves
2 tbsp. red wine vinegar
2 tbsp. rapeseed oil
2 carrots (not too large)
3-4 tbsp. salted peanuts
2 generous tbsp. chopped coriander leaves
Salt and pepper
Peel the carrots and grate them using a small holed grater. Place them in a bowl. Finely chop the coriander leaves, add them to the carrots and mix.
Using a fork shred the cooked chicken meat.
In a small bowl combine the red wine vinegar, the rapeseed oil and season with salt and pepper to taste.
Roughly chop the peanuts.
Take the lettuce leaves and start by evenly distributing the carrots, followed by the chicken and finally the peanuts. Place the lettuce wraps on a serving plate and drizzle with the dressing.
This past week the weather has bending towards summer rather than spring and we have reached 27°C. Continue reading
Because of these temperatures I felt like having something seasonal but refreshing so I made these endive wraps. With a friend we enjoyed these wraps with a nice glass of wine; sitting on the (not so comfortable) wooden church benches on my terrace. It was great to feel the outdoor air only wearing a sweater. I had in mind of making some kind of lettuce wrap but instead I found some nice endive a took those instead. The tanginess of the endive leaves with the creamy goat cheese and the sweet but slightly sour apples are a combination I always enjoy. I added some walnuts chives and dried cranberries to complete the flavour.
Goat Cheese and Apple Endive Wraps
For 14 pieces
Prep time: 10 min
140 g goat cheese log
1 apple (I used braeburn)
3 tbsp chopped dried cranberries
4 tbsp chopped chives
3 tbsp chopped walnuts
4 tbsp olive oil
2 tbsp lemon juice
Salt and pepper
14 endive leaves
Cut the goat cheese into cubes of a small centimetre. Peel and core the apple and cut into cubes the same size as the goat cheese.
Place the cheese and apples in a bowl; add the dried cranberries, the chives, the walnuts and mix.
In another bowl mix the olive oil, the lemon juice, salt and pepper. Add ¾ of the dressing to goat cheese and apple and mix. Fill the endive leaves with this mix and drizzle the rest of the dressing on top them.
Serve as an appetizer.