Salads & Accompaniments

3 anchovy fillets, drained (optional)
1 large garlic clove
100g freshly grated Parmesan cheese
250ml mayonnaise
45 ml red-vine vinegar
45 ml fresh lemon juice
100ml Staffords Dijon Mustard
freshly milled black pepper
8 ml teaspoons Worcester sauce (optional)
75ml vegetable oil
20 ml Vesuvio Olive Oil
1 head romaine lettuce, washed, drained and cut
If you decide on homemade mayonnaise, start your preparation according to this recipe:
1 fresh egg
juice of 1 lemon
250ml Vesuvio Olive Oil
salt and pepper to taste

Put the whole egg, lemon juice, olive oil and salt and pepper in a measuring beaker. Introduce a hand blender vertically onto the very bottom of the beaker. Press the position turbo press and process, always keeping the shaft in an upright position until the mixture on the bottom starts to emulsify. Now move the hand blender straight up and down until the mayonnaise is ready. If you are going to use the mayonnaise as a dip, you can add any flavour (like Staffords Dijon Mustard, garlic, herbs, fruit or sour cream, to make it lighter, etc.)

SALAD:
Chop anchovies, garlic, parmesan in the chopper attachment of a blender. Add mayonnaise, vinegar, lemon juice, Staffords Dijon Mustard, pepper, Worcester sauce, and oils and blend until smooth. Covered and refrigerated, the sauce will stay fresh for up to 1 week.
Wash salad and pat dry. Slice the leaves diagonally (20 mm across). Put the leaves in a large bowl and add the dressing. Toss until the leaves are coated evenly. Serves 6.

DRESSING:
7 anchovy fillets in oil, drained (optional)
1 garlic clove
30 ml red wine vinegar
30 ml lemon juice
2 egg yolks
100g Parmesan cheese
pepper
SALAD:
1 baguette, sliced
Vesuvio Olive Oil
4-6 fresh farm eggs
15-30 ml Staffords Balsamic Vinegar
15 ml salt
4 small heads romaine lettuce

Cut Parmesan in cubes of 20 mm and grate. Put all ingredients for the dressing in a bowl and blend with a hand blender until smooth. Set aside in a jar with a lid.
Preheat oven to 180ºC. Lightly brush the baguette slices with olive oil. Place on a baking sheet and bake until golden.
Bring water, Staffords Balsamic Vinegar and salt to the boil in a frying pan, turn the heat down and add 2 eggs at a time. Poach eggs for about 4 minutes, according to taste. Set them aside on wet paper towel.
Trim the lettuce. Cut into slices and place in a large bowl. Pour the dressing and the grated Parmesan over the greens and toss gently. Serve on plates with the croutons and the poached egg on top.
Instead of poached eggs, Caesar Salad can be served also with grilled chicken, fish or Italian prosciutto. Serves 6-8.

DRESSING:
45 ml finely chopped spring onion
30 ml sherry vinegar
15 ml Staffords Dijon Mustard
90 ml Vesuvio Olive Oil
SALAD:
2 slices day old white bread, crusts removed and cubed
few rashers bacon, rolled up
mixture of fresh lettuce and young spinach leaves
125 ml low fat cheese cubes

Combine the spring onion, vinegar and Staffords Dijon Mustard and gradually beat in the oil. Season to taste with salt and black pepper. Sprinkle the bread cubes with olive oil and grill with the bacon rolls until golden brown and crisp. Cool and mix with the remaining salad ingredients. Pour the salad dressing over the salad, mix lightly and season. Serve immediately. Serves 4.

500 g couscous
500 ml water
Pinch of salt
Pinch of pepper
100 g Staffords Capers in Vinegar
50 g chopped fresh coriander
50 ml lemon juice
1 onion chopped
250 g butter
50 g chopped nuts

Sauté chopped onions in butter until soft. Boil water and add salt. Remove from heat when boiling, add the couscous, stir and cover with lid, allow to stand for 10 minutes. Add coriander, Staffords Capers in Vinegar, nuts, onions, lemon juice, salt and pepper to the couscous. Mix everything together and serve hot.

1 loaf ciabatta
1 x Staffords Mango Slices in Syrup
6 medium tomatoes
2 trimmed sticks celery
1 cucumber
1 red onion chopped coarsely
250 ml basil leaves
70 ml red wine vinegar
125 ml Vesuvio Olive Oil
1 clove garlic

Cut ciabatta into crouton shapes and toast in the oven with a drizzle of olive oil till brown. Cut tomatoes into wedges and discard the seeds, chop finely. Cut celery into four strips and chop coarsely. Cut cucumber into 20 mm thick slices. Cut the Staffords Mango Slices in Syrup into cubes. Combine onion with bread, basil, celery, tomato, mango and cucumber in large salad bowl.

Combine red wine vinegar, Vesuvio olive oil and garlic together and shake well to form a light dressing to pour over the salad. Serves 4.

2 x mozzarella balls
2 x tomatoes, roughly sliced
handful fresh basil
100ml Vesuvio Olive Oil
30ml Staffords Balasmic Vinegar

Slice two mozzarella balls and place them on a serving platter. Top with tomatoes and scatter with fresh basil leaves. Pour Vesuvio Olive Oil and Staffords Balsamic Vinegar into a bottle with a lid and add the salt and freshly ground black pepper. Shake well to combine. Drizzle over the tomato salad and serve. Serves 4.

2 slices ciabatta bread, diced
1 garlic clove, crushed
60 ml Vesuvio Olive Oil
15 ml Staffords Cranberry Jelly
15 ml red wine vinegar
2 x 400g cooked turkey breasts
2 Little Gem lettuce, shredded, or 1 shredded lettuce
30g grated Parmesan cheese

Toss the bread with the garlic. Heat half of the oil in a frying pan and fry the bread until crisp and golden. Whisk the Staffords Cranberry Jelly, red wine vinegar and olive oil together until smooth.
Carve the turkey and transfer to a salad bowl. Add the lettuce, dressing and croutons and toss well. Scatter the grated Parmesan cheese over the salad and serve. Serves 4.

250 ml ketchup
30 ml honey
30 ml red wine vinegar
30 ml butter
30 ml Staffords Mint Jelly

In a small saucepan over medium heat, mix together the ketchup, Staffords Mint Jelly, honey, red wine vinegar, and butter. Bring to a boil, then remove from the heat, allow to cool, then serve. Serves 4.

1 boiled egg mashed with a fork
add 15ml lemon juice
25ml Vesuvio Olive Oil
15 ml chopped spring onion
30ml fresh cream
10ml Staffords Dijon Mustard, either mild flavoured Smooth or Old Style with whole mustard seeds

Mix together. Great with salad, meat and chicken.

250 g basil leaves
100 g parsley
150 ml Vesuvio Olive Oil
100 ml lemon juice
5 ml salt
70 g Staffords Capers in Vinegar

Blend all ingredients together until smooth. Taste, add seasoning if necessary.

30-45 ml Cranberries
60 ml Staffords Balsamic Vinegar
30 ml Vesuvio Olive Oil
30 ml maple syrup
2 ml salt and freshly ground black pepper

Combine all ingredients in blender and mix until smooth. Serve with a salad.

75ml Verjuice
75ml walnut oil
75ml Vesuvio Olive Oil
1 ½ tsp Staffords Dijon Mustard
2 crushed garlic cloves (or to taste)
black pepper and sea salt to taste

Shake together all ingredients or blend with hand blender for a thicker, creamier emulsion.
Variations: For a cost-effective dressing, replace the walnut oil with olive oil; add your favourite herbs, eg. parsley, chives, oregano, basil, etc.; reduce oil and add60 ml fromage frais or crème fraiche – drizzle over ostrich or beef Carpaccio.