The Kitchen Revolution: A Year of Time-and-Money-Saving Recipes
Kitchen Revolution
Kitchen Revolution
Kitchen Revolution July Kitchen Revolution Week 3 Kitchen Revolution Seasonal supper

Soft Goats’ Cheese Salad


Introduction
This salad relies on using the very best ingredients you can. The tomatoes in particular have to be ripe and sweet. If they are, this is a delightful summer meal.

Ingredients
* 8 very ripe plum tomatoes, approx. 1 kg
* 1 cucumber2 bunches radishes, approx. 400 g
* 4 little gem lettuces
* small handful of fresh flatleaf parsley
* small handful of fresh mint leaves
* small handful of fresh coriander leaves
* 4 poppy-seed rolls
* 400 g soft goats’ cheese (the freshest and softest you can find)
* juice of 1 lemon
* 3 tbsp olive oil
* salt and pepper

GET AHEAD PREPARATION (optional)
* Prepare the tomatoes and cucumber.
* Wash the radishes and little gems.

Instructions
15 minutes before you want to eat

* Start by chopping everything up. Cut the tomatoes into chunks. Peel, deseed and slice the cucumber. Top and tail the radishes, wash them well and cut them in half. Break
up, wash and dry the little gem lettuces. Roughly chop the parsley, mint and coriander. Throw all the salad ingredients into a bowl.
* Tear the rolls into chunks, break up the cheese and add the rolls and cheese to the salad.
* Season the salad well with salt and pepper then add the lemon juice and oil. Mix together thoroughly so that the cheese starts to disintegrate and becomes part of the dressing.
* Pile the salad on to plates and serve immediately.

Cooking Instructions
15 minutes

Kitchen Revolution
Shopping List for July Week 3
Meat and fish

* 1 kg (approx.) boneless sirloin (ask the butcher to trim most of the fat from the top)
* 3 small free-range chicken breasts, skinless and boneless
* 8 free-range chicken legs (thighs and drumsticks)
* 400 g frozen raw peeled prawns

Dairy

* 2 tbsp crème fraîche
* 400 g soft goats’ cheese (the freshest and softest you can find)

Fruit and vegetables

* 1.2 kg new potatoes (Pink Fir Apple if possible)
* 4 medium red onions, approx. 480 g
* 8 small red onions, approx. 720 g
* 6 spring onions
* 7 garlic cloves
* 2 bunches radishes, approx 400 g
* 1 head celery
* 300 g green beans
* 300 g mangetout
* 150 g beansprouts or 75 g salad leaves
* 100 g watercress, approx. 23 bunches
* 4 little gem lettuces
* 100 g rocket
* 1 cucumber
* 150 g cherry tomatoes
* 8 very ripe plum tomatoes, approx. 1 kg
* 1 large bunch fresh flatleaf parsley
* 1 large bunch fresh coriander
* 1 large bunch fresh mint
* 2 sprigs fresh rosemary
* 2 sprigs fresh sage
* 1 orange
* 3 lemons
* 2 limes

Basics

* 1 large ciabatta (‘heat and serve’ if possible)
* 4 poppy-seed rolls
* 150 ml olive oil
* 60 ml groundnut or grapeseed oil
* 1 tbsp Dijon mustard
* 1 tbsp sugar
* 300 ml orange juice
* 400 ml chicken stock (fresh or made from a stock cube or bouillon powder)
* 400 ml vegegetable stock (made from a stock cube or bouillon powder)
* salt and pepper

Store cupboard

* 250 g basmati rice
* 400 g couscous
* 1 tbsp green peppercorns in brine and 1 tbsp pink peppercorns in brine or 2 tbsp green peppercorns in brine; or 1 tbsp dried mixed peppercorns
* 1 tsp crushed black peppercorns
* 100 g green pickled chillies
* 100 g green olives stuffed with pimientoes
* 7 heaped tbsp mayonnaise
* 1 tsp balsamic vinegar
* 4 tbsp Thai fish sauce
* 1 tbsp sweet chilli sauce
* splash sesame oil
* ½ tbsp light soy sauce
* 2 tsp paprika
* 500 g passata

Serving suggestions

* lime quarters (Vietnamese Beef Salad)
* cucumber and avocado salad ingredients (Spiced Prawn Couscous)
* potatoes for baking or couscous or polenta, and peas (Braised Chicken with Celery and Orange)