Summer Salad

Here's a quick and tasty summer salad.  I have deliberately not given quantities, as it's more of a throw together to your taste kind of a salad - aren't they all?  It'd be great to hear your summer salads - please leave a comment below. 

Chorizo and Avocado Salad
Crusty bread
Chorizo
Cherry Tomatoes
Avocado
Lettuce

Aioli or Creamy Garlic Salad Dressing

1. Tear or cut up the bread into smaller crouton sized pieces.  Drizzle some oil in a non-stick pan and cook the croutons till they are showing a little colour.  Remove croutons and set aside.
2. Slice the chorizo on the diagonal.  Peel it if necessary too.  Cook the chorizo in the same pan as the croutons.  Don't add anymore oil, there'll be enough in the chorizo.
3. Whilst the chorizo is cooking - slice the cherry tomatoes in half.  Halve the avocado and remove it from the skin in one piece.  This works best by sliding a dessert spoon carefully between the skin and the flesh.  Be gentle!  Once it's out slice it diagonally too. 
4. You can use whatever lettuce you like.  I would suggest a crunchy cos or iceberg, as you want that firmer texture.  So peel your lettuce apart, rinse and pat dry.  Tear into more manageable pieces, if it is large leaves.
5. Once the chorizo is almost finished cooking, throw in the cherry tomatoes.  Allow these to cook till the skins start to blister (a little) and the flesh starts to break down a little.  See the picture to know what I mean.
6. Add a little bit of warm water to the Aioli, to loosen it a bit, so you can drizzle it at the end rather than dolloping it.
7. Time to assemble - place the lettuce, avocado and croutons in a large bowl.  Top with chorizo and tomato, and pan juices (most important!).  Finally drizzle the Aiolo (or Creamy Garlic Salad Dressing) over the top.

Other ideas
Instead of Aioli, use a balsamic reduction (pour half a bottle of balsamic vinegar into a wide pan and let it bubble away till reduced by half, store in a jar till you need it).
Shave same parmesan cheese over the top.
Depending on how spicy your chorizo is - add some dried chilli or chilli flakes.

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Too many condiments are never enough

And so to Mexico we go.... Tonight's dinner was a simple chicken, chorizo and red rice chimichanga. Fresh, fresh, fresh!! They were very tasty, very juicy and very colourful. Mexican meals like this are so easy and really only use pantry items.

Chimichanga's are traditionally a deep-fried number. However in the spirit of helping someone's cholesterol and general healthy eating, these were oven baked. If you've got the March 2012 Masterchef magazine, you'll find this on page 67. For those who don't, here's my quick version of what to do. This will make 8 or so chimichangas - depending on how full you fill them and the size of tortilla (I used the small oens)! This dish can be made and served up on the table in 30 - 45 mins. If you are short of time you could certainly short cut by using a store bought salsa and guacamole. Fresh is much better though.

Quick spicy tomato salsa: Finely chop 3 large tomatoes and 1 red chilli. Add a crushed clove of garlic. Allow to drain through a coarse sieve (you want the tomato juice to add to the rice). To serve squeeze over juice of 1/2 lime, finely chopped coriander and a pinch of salt.

Red rice: Finely chop a red onion, 2 red tomatoes, 1 red chilli. Mix together and add to a hot fry pan (on medium with a dash of olive oil in it). Add 1 clove crushed garlic, 2 tbs tomato paste. Cook stirring occasionally, for about 4 mins. Stir in 1 cup long/medium grain rice, 160 mL chicken stock and the reserved tomato juice from the salsa (see above). Bring to boil. Cover, reduce to low, cook for about 10 mins to liquid is absorbed and rice is just cooked. Add a little more chicken stock if needed.

Chorizo and chicken mix: Remove meat from a bbq chicken and shred. Finely dice 160g chorizo and add to frying pan. Cook over medium for 3 mins or until browned. Add chicken to pan, with 2 tsp oregano leaves and 200mL chicken stock. Cook until liquid is almost evaporated.

Guacamole: Mash the flesh of a ripe avocado, squeeze over the juice of the other half of the lime. Finely chop some red onion and add to avocado. Add a splash or two of Tobasco sauce, to taste.

To assemble: Spoon red rice into middle of tortilla, top with chicken mix. Roll up and place in baking dish. Repeat with remaining tortillas (it should be enough to fill about 8 small tortillas). Sprinkle cheese over chimichangas (I found a Mexican cheese mix in Coles). Bake in moderate oven for about 10 mins, until cheese has melted.

Serve with guacamole, sour cream, salsa, cheese and any extra rice and chicken mix that wasn't used. And eat with your hands!
5 out of 5 wooden spoons.