At the reunion with our clients in December, we had prepared a lunch with a clear christmas twist.
It became a Christmas salad on kale and red cabbage, which was served with a chicken flavored with cinnamon and garlic and to it an absolutely lovely saffron mayonnaise.
Let’s start with The Salad:
- 50/50 red cabbage/kale (For 4 people, for example, a catch of kale and the same volume of chopped red cabbage as the kale offers)
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 1 dl almonds or sunflower seeds or other nuts/seeds you want in your salad
- Grated peel from a lemon
- 1-2 tsp salt (depending on how much you like salty flavors)
- 1 handful of parsley
- Start by chopping red cabbage and kale into edible pieces – some want it finely chopped and others like coarser pieces. you decide how you want it.
- Mix the vinegar, oil and mustard and whisk it together with a fork
- Pour the mix over the chopped cabbage and stir around
- Prepare the gremotala by roasting nuts/seeds on a medium-hot frying pan (they should turn light brown or start “talking” on the frying pan
- chop the parsley roughly and grate the lemon zest
- mix nuts, parsley, lemon zest into a coarse flour – or roughly chop everything with a knife
- Salt the nut mix and stir around
- pour over the salad and stir around
If it doesn’t trigger you and you want some extra colour, you can also add some pomegranate kernels.
This salad can be stored in the fridge for about a week – and it only gets better settling for a couple of days before eating it.
Saffron mayonnaise :
- 2 dl mayonnaise
- 1 letter of ground saffron
- a pinch of salt
Mix around and leave to stand cold for a while to allow the saffron tastes to develop. Stir before serving.
Cinnamon chicken 4 servings:
For maximum taste you can prepare the marinade a day before you intend to eat it.
- 600g chicken pieces (thigh fillet, innerfile, chicken steak, or whatever you want
- 2 tbsp olive oil
- 1 tsp cinnamon
- 2 finely chopped garlic cloves
- 1 tsp salt
- The juice of 1/2 freshly squeezed orange
- Squeeze the orange and chop the garlic
- Mix all the ingredients together in a bag (except the chicken)
- Put the chicken pieces in and let the chicken marinate cold overnight for more flavor (if you are in a hurry – try to leave the chicken in the marinade at least 30 – 60 minutes)
- Bring out the chicken so it’s not ice cold when you’re going to cook it
- 20 minutes before you intend to eat, pick up the chicken pieces and fry in butter on a hot frying pan so they get a nice fried surface. Pour the marinade on and let the chicken simmer on low heat.
If you make large quantities of the chicken, you can also put chicken with marinade in a ovenproof dish and into the oven at 175 degrees for 25 minutes (make sure it is ready, it all depends on how large or small pieces you use).