Brief: Create a food masterpiece – your favourite summer cuisine
For my summertime recipe, I made a little something we at home like to call a Salad Tea. I used to have this British family favourite a lot when I was younger so it’s almost a comfort food without the stodge! It usually makes an appearance around May-time when we get the first sight of summer and is really easy to make. A salad tea consists of lettuce, tomato, cucumber, hard boiled eggs and luncheon meats with room for your own additions / deductions. Here’s what I did with mine…
First, I put the eggs on the boil then chopped my cucumber and tomatoes. I took my ‘washed and ready to use’ lettuce and placed it on two large plates. Next, I arranged the tomatoes and cucumber on top of the lettuce and rolled some slices of meat to add to the dish. I love pickled onions so I put them in, as well as some beetroot, but just for me as Dave can’t stand the stuff – if he had his way, there would have been a porkpie in the mix but I couldn’t get any. Penultimately, I took the eggs off the boil, put them in cold water and grated some cheddar. While they cooled I poured some Sauvingon Blanc and had a few sips.
Lastly, I de-shelled the eggs, chopped them and took a handful of the cheddar to place on the plate. Et voilà, a salad tea for 2!
For desert we each had a yoghurt but thinking about it now, I probably should have made jelly to have with cream / ice cream – it’s like coming home from school… how nostalgic can you get?!