SALAD AND BEEF SKEWERS TO ENJOY IN THE SUN

Isn’t the weather wonderful? Hopefully it holds up! One of the things I love about the good weather is the gorgeous food that we can enjoy because there is just some food that tastes better in the summer sun. In today’s blog I am sharing two recipes, both of which come from my Health book. The first is a beautiful Pear, Blue Cheese and Spinach Salad with Walnuts and the second recipe is for Garlic and Mustard Beef Skewers with creamy chive drizzle.

STICK A SKEWER IN IT.... This is a gorgeous dish to go with any barbecue

STICK A SKEWER IN IT…. This is a gorgeous dish to go with any barbecue

For the salad try and pick a nice blue cheese like Cashel blue cheese or Bellingham; both of those are fantastic. Toast your walnuts before hand if you can. So easy to make and just bursting with goodness too. This salad actually goes great with the beef skewers and the two dishes compliment each other.

The skewers are just gorgeous. Try and get good quality strip loin beef which is just perfect for this recipe. These are so tasty and full of flavour and look fantastic too. You can make these ahead and it is gorgeous with some garlic mayonnaise and you can even throw the beef into a salad and it works wonderfully well too. The marinade for this is easy to make too and absolutely beautiful.

So here are the recipes. I hope you enjoy the making and the eating!

Pear, Blue Cheese and Spinach Salad with Walnuts.

The sweetness of the pear perfectly contrasts the tanginess of the blue cheese in this simple salad. It makes a great light lunch or starter or could be served with roast pork instead of roast potatoes as a lighter option.

INGREDIENTS:

400g (14oz) baby spinach leaves 3 firm, ripe pears

150g (5oz) Cashel Blue or Bellingham Blue cheese

50g (2oz) walnuts, toasted 3 spring onions, thinly sliced

DRESSING:
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, crushed
sea salt and freshly ground black pepper

METHOD

For the dressing, put all the ingredients in a screw- topped jar or squeezy bottle and shake until thickened and emulsified. Season to taste and set aside until needed. Lightly dress the spinach with some of the dressing and arrange on plates or use one large platter. Cut the pears into quarters and remove the cores, then cut into wedges and arrange on top of the spinach. Lightly crumble over the blue cheese, toasted walnuts and spring onions. Drizzle over the rest of the dressing to serve.

SUMPTUOUS SALAD... Give this quick and easy and delicious salad a try.

SUMPTUOUS SALAD… Give this quick and easy and delicious salad a try.

 

Garlic and Mustard Beef Skewers with Creamy Chive Drizzle

These beef skewers are a hassle-free dinner, as most of the preparation can be done in advance. When cooking beef it’s best to bring the meat to room temperature first, so I always remove the marinated beef from the fridge  30 minutes before cooking.

INGREDIENTS:

600g (1lb 5oz) trimmed rump or  sirloin steak, cut into strips

4 soft wholemeal flour wraps

MARINADE:
2 garlic cloves, crushed
1 tbsp rapeseed oil
1 tbsp red wine vinegar
1 tbsp wholegrain mustard 1 tbsp soy sauce
1 tbsp honey
1 tsp chopped fresh thyme 1 tsp smoked paprika

CREAMY CHIVE DRIZZLE:
120ml (4fl oz) plain soya yoghurt
1 garlic clove, crushed
1 tbsp snipped fresh chives
1 tsp Dijon mustard
sea salt and freshly ground black pepper

METHOD

Place all the marinade ingredients into a bowl and mix well to combine, then add the steak strips and toss to coat. Cover with cling film and place in the fridge for 1–2 hours, or overnight is fine. Remove the marinated beef from the fridge about 30 minutes before you want to cook it. Heat a griddle pan over a high heat until it’s smoking hot. Thread the beef onto 8 x 15cm (6in) metal skewers and cook in batches for 2–3 minutes on each side for medium rare, or until it’s cooked to your liking. Transfer to a plate and keep warm while you cook the remainder. To make the creamy chive drizzle, mix together the plain soya yoghurt, garlic, chives and mustard in a small bowl. Season with salt and pepper and set aside until needed. Heat the wraps for about 20 seconds on each side in a hot, dry and frying pan. Half-fill with the rocket salad, then arrange the beef skewers on top. Drizzle over the creamy chive drizzle to serve.

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