Gizzi Erskine's Chicken Kale Caesar Salad w DJ BBQ | Wild Dish
- 8 years ago
Gizzi Erskine is back in the kitchen with the awesome DJ BBQ to share with us her chicken kale caesar salad recipe, the ultimate chicken dish. This is deliciously healthy, packed full of protein and keeps you feeling fuller for longer!
She also shows us how easy it is to make the BEST homemade caesar dressing and crunchy salad croutons - a must try!
Check out DJ BBQ Healthy Chicken Fajitas recipe and let us know who won in the comments http://bit.ly/22pJEjk
Please don't forget to subscribe http://bit.ly/SubWildDish
INGREDIENTS:
1 MEDIUM FREE-RANGE CHICKEN (SPATCHCOOKED)
1 BULB OF GARLIC, CLOVES PEELED AND FINELY CHOPPED
3 TBSP CHOPPED HERBS (THYME, ROSEMARY AND PARSLEY)
2 TBSP KOREAN OR REGULAR CHILLI POWDER
1 TSP SEA SALT FLAKES + FRESHLY GROUND BLACK PEPPER
GRATED RINE AND JUICE OF 1 LEMON
2 TBSP OLIVE OIL
FOR THE CROUTONS:
100ML OLIVE OIL
4 GARLIC CLOVES, BASHED
2 ROSEMARY SPRIGS
¼ WHITE LOAF OF WHITE SOURDOUGH BREAD, TRIMMED OF CRUSTS AND TORN INTO BIT SIZED PIECES
TO MAKE THE DRESSING:
1 EGG YOILK
5 ANCHOVIES IN OIL
1 TSP DIJON MUSTARD
1 TBSP WHITE WINE VINEGAR
50G PARMESAN CHEEESE, GRATED
2 GARLIC CLOVES (YOU CAN USE THE COOKED LEFTWOVER GARLIC FROM MAKING THE CROUTONS)
200ML LIGHT OLIVE OIL
100G NATURAL YOGHURT
JUICE OF 1 LEMON
SEA SALT FLAKES AND GROUND BLACK PEPPER
FOR THE SALAD:
A SMALL BUNCH OF KALE
LIGHT CAESER DRESSING
4 FREE-RANGE EGGS – SOFT BOILED FOR 6 MINUTES
8 PICKLED ANCHOVIES, SLICED IN HALF LENGTHWAYS
30G PARMESAN CHEESE, SHAVED
METHOD
LAY THE SPATCHCOOKED CHICKEN IN A ROASTING TRAY. USING A PESTLE AND MORTAR, BASH TOGETHER THE GARLIC, HERBS, CHILLI, SALT AND PEPPER AND LEMON RIND, GRADUALLY ADDING THE LEMON JUICE AND OIL. RUB THIS MARINADE ALL OVER THE CHICKEN, COVER WITH CLING FLIM AND LEAVE IN THE FRIDGE OVERNIGHT TO MARINATE. TO MAKE THE CROUTONS, PREHEAT THE OVEN TO 180C/GAS MARK 4. PLACE THE OIL GALIC AND ROSEMARY IN A SAUCEPAN AND HEAT UNTIL THE GARLIC AND HERBS START TO SIZZLE. REMOVE FROM THE HEAT A LEAVE TO STAND FOR 10 MINUTES. STRAIN THE GARLIC AND HERBS FROM THE OIL AND SET BOTH THE INFUSED OIL AND THE GARLIC AND HERBS ASIDE. LAY THE BREAD IN A ROASTING TRAY AND DRIZZLE WITH THE INFUSED OIL. ROAST FOR 25 MINTUES, TURNING THE CROUTONS HALFWAY THROUGH, UNTIL GOLDEN ON THE OUTSIDE.
HEAT A GRIDDLE PAN UNTIL SMOKING AND COOK THE CHICKEN ON EACH SIDE UNTIL LIGHTLY CHARRED. RETURN THE CHICKEN TO THE ROASTING TRAY AND COOK IN THE OVEN FOR 25 MINUTES, OR UNTIL THE JUICES IN THE LEGS RUN CLEAR. CHOP THE CHICKEN THROUGH IT JOINTS INTO 10 PIECES.
BLANCH THE KALE AND REFRESH IT IN COLD WATER TO STOP IT COOKING. PLACE THE LEAVES ON A PLATTER AND POUR THE OTHER HALF OF THE DRESSING OVER THE LEAVES. CUT THE BOILED EGGS IN A HALF AND PLACE ON TOP ALONG WITH ANCHOVIES, PARMESAN SHAVINGS AND RESERVED CRISPY ROSEMARY SPRIGS AND CROUTONS. SERVE ALONGSIDE THE GRIDDLED CHICKEN WTH THE CHICKEN JUICES POURED OVER.
FOR THE LIGHT CAEASER DRESSING:
PUT THE EGG YOLK, ANCHOVIES, MUSTARD, VINEGAR, PARMESAN AND GARLIC CLOVES IN A FOOD PROCESSOR AND BLEND UNTIL SMOOT. CONTINUE TO BLEND AND SLOWLY TRICKLE IN THE OIL UNTIL THE DRESSING THICKENS UP. MIX IN THE YOGHURT AND SEASON WITH THE LEMON JUICE AND SALT AND PEPPER.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Thanks to DJ BBQ, check him out:
https://twitter.com/DJ_BBQ
https://www.youtube.com/djbbq
https://www.instagram.com/djbbq/
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
She also shows us how easy it is to make the BEST homemade caesar dressing and crunchy salad croutons - a must try!
Check out DJ BBQ Healthy Chicken Fajitas recipe and let us know who won in the comments http://bit.ly/22pJEjk
Please don't forget to subscribe http://bit.ly/SubWildDish
INGREDIENTS:
1 MEDIUM FREE-RANGE CHICKEN (SPATCHCOOKED)
1 BULB OF GARLIC, CLOVES PEELED AND FINELY CHOPPED
3 TBSP CHOPPED HERBS (THYME, ROSEMARY AND PARSLEY)
2 TBSP KOREAN OR REGULAR CHILLI POWDER
1 TSP SEA SALT FLAKES + FRESHLY GROUND BLACK PEPPER
GRATED RINE AND JUICE OF 1 LEMON
2 TBSP OLIVE OIL
FOR THE CROUTONS:
100ML OLIVE OIL
4 GARLIC CLOVES, BASHED
2 ROSEMARY SPRIGS
¼ WHITE LOAF OF WHITE SOURDOUGH BREAD, TRIMMED OF CRUSTS AND TORN INTO BIT SIZED PIECES
TO MAKE THE DRESSING:
1 EGG YOILK
5 ANCHOVIES IN OIL
1 TSP DIJON MUSTARD
1 TBSP WHITE WINE VINEGAR
50G PARMESAN CHEEESE, GRATED
2 GARLIC CLOVES (YOU CAN USE THE COOKED LEFTWOVER GARLIC FROM MAKING THE CROUTONS)
200ML LIGHT OLIVE OIL
100G NATURAL YOGHURT
JUICE OF 1 LEMON
SEA SALT FLAKES AND GROUND BLACK PEPPER
FOR THE SALAD:
A SMALL BUNCH OF KALE
LIGHT CAESER DRESSING
4 FREE-RANGE EGGS – SOFT BOILED FOR 6 MINUTES
8 PICKLED ANCHOVIES, SLICED IN HALF LENGTHWAYS
30G PARMESAN CHEESE, SHAVED
METHOD
LAY THE SPATCHCOOKED CHICKEN IN A ROASTING TRAY. USING A PESTLE AND MORTAR, BASH TOGETHER THE GARLIC, HERBS, CHILLI, SALT AND PEPPER AND LEMON RIND, GRADUALLY ADDING THE LEMON JUICE AND OIL. RUB THIS MARINADE ALL OVER THE CHICKEN, COVER WITH CLING FLIM AND LEAVE IN THE FRIDGE OVERNIGHT TO MARINATE. TO MAKE THE CROUTONS, PREHEAT THE OVEN TO 180C/GAS MARK 4. PLACE THE OIL GALIC AND ROSEMARY IN A SAUCEPAN AND HEAT UNTIL THE GARLIC AND HERBS START TO SIZZLE. REMOVE FROM THE HEAT A LEAVE TO STAND FOR 10 MINUTES. STRAIN THE GARLIC AND HERBS FROM THE OIL AND SET BOTH THE INFUSED OIL AND THE GARLIC AND HERBS ASIDE. LAY THE BREAD IN A ROASTING TRAY AND DRIZZLE WITH THE INFUSED OIL. ROAST FOR 25 MINTUES, TURNING THE CROUTONS HALFWAY THROUGH, UNTIL GOLDEN ON THE OUTSIDE.
HEAT A GRIDDLE PAN UNTIL SMOKING AND COOK THE CHICKEN ON EACH SIDE UNTIL LIGHTLY CHARRED. RETURN THE CHICKEN TO THE ROASTING TRAY AND COOK IN THE OVEN FOR 25 MINUTES, OR UNTIL THE JUICES IN THE LEGS RUN CLEAR. CHOP THE CHICKEN THROUGH IT JOINTS INTO 10 PIECES.
BLANCH THE KALE AND REFRESH IT IN COLD WATER TO STOP IT COOKING. PLACE THE LEAVES ON A PLATTER AND POUR THE OTHER HALF OF THE DRESSING OVER THE LEAVES. CUT THE BOILED EGGS IN A HALF AND PLACE ON TOP ALONG WITH ANCHOVIES, PARMESAN SHAVINGS AND RESERVED CRISPY ROSEMARY SPRIGS AND CROUTONS. SERVE ALONGSIDE THE GRIDDLED CHICKEN WTH THE CHICKEN JUICES POURED OVER.
FOR THE LIGHT CAEASER DRESSING:
PUT THE EGG YOLK, ANCHOVIES, MUSTARD, VINEGAR, PARMESAN AND GARLIC CLOVES IN A FOOD PROCESSOR AND BLEND UNTIL SMOOT. CONTINUE TO BLEND AND SLOWLY TRICKLE IN THE OIL UNTIL THE DRESSING THICKENS UP. MIX IN THE YOGHURT AND SEASON WITH THE LEMON JUICE AND SALT AND PEPPER.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Thanks to DJ BBQ, check him out:
https://twitter.com/DJ_BBQ
https://www.youtube.com/djbbq
https://www.instagram.com/djbbq/
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.