As my contribution to the restaurant reviewing game however, I must report that I enjoyed an excellent meal with the most charming service at Kika Tapas Bar http://www.kika.com.au/ (the website is still coming but it's a handy reminder) in Darlinghurst during the week. Yes, my Spanish passion continues unabated and if anything it was further fired here with the most luscious jamon and crispy churros. Definitely a must-return.
This week's recipe offers something a little lighter - back to a nice winter salad now that the days are a little shorter and cooler. I made this for dinner one night and loved it. It's from my Growers Market book, a never ending source of inspiration for seasonal goodies.
Have a wonderful week. Love from Jane xx
Orange, hazelnut and goat's cheese salad
What you need:
- 1/4 cup hazelnuts, toasted and rubbed in a clean teatowel to remove the skins
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 250g watercress, rinsed and dried
- 1 cup baby English spinach leaves, rinsed and dried
- Segments from two oranges (peeled)
- 300g firm goats cheese, sliced into 4 equal portions
What you do:
- Make the dressing by combining the nuts, juices, and a pinch of salt in a food processor.
- With the motor running, gradually add the olive oil a few drops at a time. When about half the oil has been added, pour in the remainder in a steady stream.
- Pick the leaves from the watercress and combine in a bowl with the spinach, orange segments and two tablespoons of the dressing.
- Toss to combine and season with sea salt and freshly ground pepper.
- Arrange the salad on four serving plates.
- Heat a small non stick frying pan over a medium-high heat and brush the pan lightly with olive oil.
- When the oil is hot, carefully press each slice of goats cheese firmly into the pan and cook for a couple of minutes, or until a crust has formed on the cheese.
- Carefully remove the cheese from the pan and arrange on top of the salads, crust side up.
- Drizzle over the remaining dressing and serve.