Nicoise in a Jar

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I like things in jars, and here is another good use for the many jars I have laying around.

Putting salads in Jars is a great way to make things them of time, and to keep the salad fresh, and develop flavors while they sit in the fridge.

The order of the layering is important, as keeping the lettuce away from the moist ingredients keeps it crisp, while allowing some to touch the dressing improves their flavor – in this case the tomatoes and onion.

They also look, really pretty. Depending on how tightly packed the jar is  you may be able to eat directly from the jar (shaking to mix), or as I had, added to a plate or bowl to mix and eat.

Nicoise is a classic French salad, I didn’t use olives as I didn’t have any, and used capers instead of anchovies for a salt hit.

The tuna, egg, potato and beans make a very filling salad. If you wish, replace the eggs and tuna with white bans or chickpeas for a vegan alternative.

You need two large size clean jars for this recipe,  mine where 750mls, but you can add more or less lettuce to fit a slightly smaller or larger jar.

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Ingredients: for two large jars (these make a BIG salad for one).

2 tins of tuna slices in oil, drained

2 boiled eggs cooled, and sliced.

1 cos lettuce, washed, spun and torn into pieces

10 cherry tomatoes – halved

1 red onion – diced

6 baby potatoes, steamed, cooled, cut into slices.

250 gs of green beans, steamed lightly and cooled, cut into thirds

2 tsp of capers

2 tbs of olive oil

1 tbs of red wine vinegar

Salt and Pepper

Steps.

1. Add oil, vinegar and salt and pepper to the bottom of the jar.

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2. Add tomatoes, onions and capers.

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3. Add tuna.

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4. Add the potato slices, carefully so that they are flat and cover the bottom layers completely.

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5. Add the green beans to cover the potato.

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6. Add the egg, reserving a couple of slices to arrange vertically against the jar for decoration.

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7. Place the decorative eggs slice against the glass, add the lettuce to ‘hold’ up the egg and fill the jar.

8. Screw on lid, and refrigerate until you want to eat!

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Txx

Burning Butter

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Who knew that burning butter could make a delicious sauce!

But obviously, a sauce composed almost entirely of butter is a sometimes food.

I believe the milk solids in the butter burn, leaving the brown specks you can see in the pan. This creates a rich nutty flavor.

You can add many different herbs and nuts and other things to the sauce as you wish (in summer Basil works well).  The herb fries, making it a little crunchy. Here I have used sage and pecans.

I have served it here with some frozen cheats pumpkin and ricotta ravioli (made with gow gee wrappers, recipe by Donna Hay), when I make then again I will post the recipe.  The traditional french version of this sauce beurre noisette can be served with with vegetables (nice with swede mash), fish, egg dishes and chicken.  It can also be used to add a special nutty flavor to some baked goods (madeleines, financiers and I’ve sen it used in an ice-cream).

Warning: If you take the butter to far it may cook too much and become  a different sauce beurre noir (this usually has an acid added)or just burnt, and if under cooked it will be well, just melted butter, it may take a few goes to get it perfect.

Ingredients: (Serves 4)

100gs butter

1/3 cup of sage leaves

hand full of pecans

Place butter in a small fry pan over medium-low heat. Cook for 3-4 minutes or until butter just starts to turn brown. Add sage and cook for 1 minute or until crisp. Remove sage from pan with a slotted spoon and drain on paper towel. Reduce heat to low, add nuts, and continue to cook the butter until golden brown. Serve over your dish!

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