Chicken Liver Salad

Just-cooked chicken livers on a bed of spinach leaves and fresh orange segments, dressed with pan juices deglazed with port, redcurrant jelly, orange juice, lemon juice. Salt and pepper.

Recipe suggests slightly warming and wilting the spinach leaves in a sprinkle of oil and lemon, that might be interesting. Just under 500 cals allowing 100 gms liver per serving.

From a Tesco Recipe Collection booklet, 1997

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Classic Spinach Dip

How could I have forgotten this one? a staple of every party of the mid-eighties. This is from an ad in Bon Appetit December 1986.

Take:

  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1.5 cups sour cream
  • 1 cup mayonnaise
  • 1 packet Knorr Vegetable Soup Mix
  • 1 x 8 oz can water chestnuts, finely chopped
  • 3 green onions, finely chopped

Mix the whole lot up well, chill for a couple of hours, so that the soup can dissolve into the dip. There was something about this one that was really yummy. The salt and MSG, I expect. You could easily make this healthier, with a low-salt low-fat soup mix, and low-fat fromage frais or similar instead of the cream and mayonnaise.

 

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Spinach Salad with Ginger Dressing and Sesame Chicken

This is a drgourmet recipe, which I've adapted for British (well, Waitrose) packet sizes. It's really lovely. The original recipe says serve with brown bread and orange marmalade, but it's fine on its own.

390 cals per serving, makes 2 dinners and a lunch for later.

Strain a 454 gm tin mandarin oranges in juice, or two small tins. Keep the juice (the original recipe says frozen concentrate, and assumes that you can only get mandarins in syrup).

Make a dressing with 2 Tbsps grapeseed oil, 1/4 cup of the juice, 1/8 tsp each salt and pepper, a handful of parsley, and a handful of chives (or a spring onion if you can't get chives). Whizz them all in a blender with 2 Tbps of Ming Ginger, not the sugar coated crystallised ginger cubes, but the less sweet dried slices. If you just pulse it in the blender you'll get small bits of ginger left in it, not a smooth smooth dressing that loses its oomph. Chill.

Toast 3 Tbsps flaked almonds, and slice half a red onion really thinly.

Heat a heavy pan and sprinkle with a tiny bit of olive oil. Add a pack of mini chicken breast meat strips, about 350 gms. Sprinkle the upside with a very little salt and 3 Tbsps sesame seeds. (Recipe says black sesame seeds, which I have used, but they oozed black colouring all over the chicken. Yuck.) Cook until done on the bottom, turn, and cook again until done all the way through and the sesame seeds are dark golden and well crunchy.

Put 2 bags baby spinach salad in a big bowl and toss with the dressing.

Lay out 2 plates and 1 lunch box. Start with the spinach, then the onions, orange pieces, and almonds. Top with the chicken, seeded side up.

Yummity yum yum yum.

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