Fresh Fig, Iberico Ham and Mozzarella Salad with Toasted Oktoberfest Boule

Fresh figs stuffed with mozzarella, served on a bed of Iberico ham and with Oktoberfest boule toast

This attractive and incredibly simple salad - representing tastes of Spain, Italy, Germany and the Middle East - was actually prepared from start to finish in the time it took to make the toast. That means that it not only represents a refreshing change for the average dinner menu, it in no way involves any time spent slaving over a hot stove. Iberico ham is a Spanish delicacy and although by no means cheap to buy, it really is absolutely delicious and well worth forking out for as a special treat. These wafer thin slices cost about sixty British pence each (£2.99 for a pack of five slices) - equivalent to around one American dollar per slice.

There's a little bit of a story as to where this idea came from and it's only fair that I give credit where it is due. Figs are something I hadn't eaten in years and it was when I read a friend's Hub Page sharing details of her Fig Puff Pastry Tart that this meal was subsequently devised. If you buy a bag of figs, therefore, you may want to give Claudia's delicious pudding/dessert idea a try.

Slicing the Oktoberfest boule for making toast

Ingredients per Person

2 slices of Oktoberfest boule
3 slices of Iberico ham
3 small fresh figs
2 ounces of buffalo mozzarella (approximately)
Freshly chopped basil to garnish
Extra virgin olive oil
Salt and freshly ground black pepper

Iberico ham is carefully laid on the serving plate

Directions

Slice the boule and put it on to toast before carefully laying the slices of Iberico ham on a serving plate that each one represents a bed for a fig.

Fresh figs

Snip any remaining stalk off the top of each fig. Make two cuts at right angles down through the fig, stopping about three-quarters of the way through. Carefully squeeze each one at the bottom to open them like flowers and lay them on the ham beds.

Fresh figs are cut open and laid on the bed of Iberico ham

Cut the mozzarella in to three even sized pieces, just the right size to stuff the figs. Be careful not to cut the pieces too big as arranging them may burst the figs open and spoil presentation.

Mozzarella is cut in to small portions for stuffing figs

Carefully stuff the figs with the mozzarella and garnish with some freshly chopped basil leaves.

Mozzarella is stuffed in to figs and garnished with freshly chopped basil

Lay the toasted Oktoberfest boule slices on the side of the plate. Drizzle everything with extra virgin olive oil (optional), season with a little salt (remember the salt in the ham) and plenty of black pepper.

Oktoberfest boule toast is plated beside the fig and Iberico ham salad

Roast Chicken Leg Quarters and Mozzarella Toast

About a week to ten days ago, I was working on a project featuring Good Food Ideas for Fishing Trips. As most fishermen will know, there are certain food types which are simply not practical to take along with you to eat for your lunch or dinner on a fishing trip, especially where you happen to be bait and/or sea fishing. For example, sandwiches which ooze mayo or any other type of filling over your hands when you bite in to them would not be a good idea. One of the suggestions I did come up with in this respect was to have a whole roast chicken the night before a fishing trip and reserve the leg portions for lunch the next day. Alternatively, I suggested that chicken leg portions could be bought individually for this purpose. With this in mind, this recipe is a combination of a really easy dinner for two people and a tasty lunch box idea for a fishing trip the following day.

Ingredients

4 chicken leg quarters (incorporating leg and thigh)
2 1" thick slices from a large white loaf
4oz (approx.) pizza mozzarella
1 tbsp roughly chopped flat leaf parsley
Salt and white pepper

Method

Put your oven on to preheat to 400F/200C/Gas Mark 6.

Arrange the chicken leg quarters on a roasting tray. Season with salt and white pepper. No butter, no oil - that's it. Place the tray in the oven for forty-five minutes.

When you remove your chicken leg quarters from the oven, it is of course imperative to ensure that they are fully cooked. This is done by piercing the thickest part of the thigh with a metal skewer and pressing down gently over the puncture mark with the edge of the skewer. Check that the juices are running clear. If any trace of red or pink can be seen in the juices, put the legs back in to the oven for a further seven or eight minutes and repeat this test. It is advisable to test each leg portion individually in this way. Cover the tray with tinfoil and allow the chicken legs to rest for fifteen to twenty minutes.

The bread slices which I have used here are taken from a large white bloomer. I have cut them at an angle to make them larger. I have allowed only one slice per portion but this is of course entirely down to preference. Begin by toasting the bread on one side only under a hot, overhead grill until golden.

Please note that the mozzarella cheese used here is the type used on pizzas. The softer type of mozzarella, usually sold in ball shapes and in brine would not be suitable. Slice the mozzarella to a thickness of about 1/4" and arrange it on the untoasted side of the bread. Break up the slices as required to evenly cover the bread. Place back under the grill until the mozzarella is melted and just beginning to bubble.

When your mozzarella toast is ready, transfer it to a chopping board and scatter the chopped parsley over the top. Cut each slice in half at an angle and plate along with a chicken leg quarter in each instance. Allow the two remaining chicken leg quarters to cool completely before putting them in a plastic container and refrigerating them overnight. Do not forget to take them with you on your fishing trip the next day!

Spice Roasted Turkey Breast with Rocket, Beetroot and Mozzarella Salad and Pan Roasted Potatoes

There are of course a lot of people who would never think of having turkey for dinner in the middle of February. It is widely perceived as being a dish for Christmas or Thanksgiving and eaten only at these times of year. Turkey is, however, available in most of our supermarkets all year round and makes a delicious, low fat dinner in a great many ways, at any time of year.

This recipe is for two people and uses a turkey breast fillet of just over a pound.

Ingredients

1 turkey breast fillet
3 large potatoes
Generous handful of fresh rocket leaves
Mozzarella ball of approx. 4oz
1 small cooked beetroot (bought vacuum packed - not pickled)
1 tsp hot chilli powder
Salt and black pepper

Method

The potatoes should be peeled and chopped in to chunks. They should be added to a pot of cold water and put on to a high heat until the water boils. The heat should then be reduced to a simmer for twenty minutes. The potatoes should be drained and added to cold water for a few minutes to cool. They should then be placed in a Tupperware dish and refrigerated while the remainder of the meal is prepared.

The chilli powder should be seasoned with salt and pepper and rubbed in to the turkey breast. This can be done a couple of hours in advance if desired. The turkey should then be wrapped in a loose foil package, placed in a baking tray and in to the oven, preheated to 400F/200C/Gas Mark 6, for twenty-five minutes per pound.

The turkey should be removed from the oven and checks made to ensure it is fully cooked. Stick a fork or skewer in to the thickest part and check that the juices run clear. Refold the foil package and set aside to rest while the potatoes are pan roasted and the salad prepared.

The potatoes should be firstly dried in a clean tea towel. They should then be deep fried for six to eight minutes until crisp and golden.

While the potatoes are frying, the mozzarella and beetroot should be roughly diced and mixed with the rocket in a bowl.

The turkey should be sliced and plated along with the salad. The roasted potatoes should be drianed on kitchen paper and added last of all.