Plat du Jour 5.0

Bacon and cheddar bread, roast chicken thigh, avocado and tomato salad

Bacon and cheddar bread, roasted chicken thigh, avocado and tomato salad

Bacon and cheddar bread

Recipe adapted from Bake by Rachel Allen, retrieved from http://eatlittlebird.com/2012/05/01/rustic-bacon-cheddar-bread/

Roasted chicken thigh

Season chicken thigh(s) with salt, pepper and your desired herbs (optional). Arrange onto a baking sheet and lightly drizzle with olive oil. Bake chicken in a 200 deg C oven for 30-45 mins or until skin is nicely brown and crisp (time depends on how much chicken is loaded into the oven). Remove from oven and let it cool a little. Arrange on a bed of coriander/parsley on the serving plate.

Avocado and tomato salad

Prepare ingredients in the following ratio — 1 large tomato : 1 ripe avocado : a small handful coriander/parsley leaves : a smaller handful of mint leaves : juice from half a lemon : 1 tablespoon olive oil : 2 people

Peel and de-seed tomatoes and cut into 2 cm chunks. Cut flesh of avocadoes into similar sized chunks. In a mixing bowl, toss all ingredients (excluding humans) and season with salt and pepper. Place a ring mould on the serving plate and spoon salad into it. Pack down slightly and remove mould.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s