As we all know, next week we will have 2 sunny days: the 19th and the 20th of July. This could be a very nice opportunity to have a nice BBQ.
I don’t know what vegetables you guys serve if you organise a BBQ but we ALWAYS have a salad on the menu.
Today we’ll be making a quinoa salad with chicken, mango , feta and lot’s of herbs. We used one of Jamie Olivers recipes as an example. (See here) Our version will be slightly different: we didn’t use avocado, corn and tomatoes this time.
We served this salad together with what the French call Caillettes, a dish provincial. This piece of meat consists out of minced beef and liver. The liver has somehow a special taste not everyone appreciates, but I kind of liked it! Originally this dish was not mentioned together with the salad, but we decided to combine them.
We found the recipe in a book called ‘De keuken van de Provence’ written by Catherine Quévremon.
NOTE: Caillette can be eaten hot or cold, depending on your personal taste. I prefer them lukewarm. You can eat it together with other meats on a plate as tapas or you can combine it with a salad of choice, like we did.
Looks delicious, right?!
- a lemon
- olive oil
- 1 mango
- feta cheese
- 1 chilipepper
- 3 spring onion
- handful of mint
- handful of spinach
- handful of coriander
- red and yellow paprika
- 250gr quinoa (1 pack)
- 1 chicken filet (or more if you like)
- Herbs: pepper, salt, smoked paprika powder
- Prepare your quinoa as mentioned on the package.
- Blend your chili pepper (without the seeds) together with the coriander, spinach, spring onions and mint.
- Combine your quinoa together with the blended herbs: spread it on a plate.
- Bake your chicken with some smoked paprika powder. Don’t throw away the scraps and fat from the chicken.
- Bake the red and yellow paprika slices into the scraps of the chicken. Spread the paprika and chicken slices on top of the quinoa and herbs.
- Add olive oil, some lemon juice (half a lemon will be enough), mango, crumbled feta cheese and coriander.
- Last but not least: add pepper and salt.
- 1 onion
- 4 toes garlic
- 200 gr pig liver
- 400 gr minced beef
- 600 gr spinach (+- 2 packs)
- herbs: parsley, thyme, pepper and salt
- Prepare your spinach: wash your spinach and stew it in your pan. When finished, squeeze the moisture left out of the spinach.
- Mix your liver in a blender and combine it with your minced beef.
- Mix your spinach in a blender together with the onion, toes of garlic, parsley, thyme, pepper and salt.
NOTE: in the recipe it says to add some juniper berries and bay leaves to the mixture, but we decided not to.
- Combine the mixtures from 2 and 3 together
- Roll little balls and put them in the oven: 160 degrees – half hour. Make sure you put some sage or bay leaves on your balls. Like this they won’t become dry. This can be bacon too. Normally the balls need to be put in a Crépinette, but since we didn’t buy that, we just rolled them by hand. A Crépinette will make sure the Caillette won’t become dry, but we solved it with herbs.
NOTE: after half an hour, cut one of the rolls/balls to see if it’s cooked enough. In the recipe it says an hour, but this is too long. Actually the time depends on the size of your balls.
Enjoy your meal!