WEEKNIGHT Winners
Finished work late and can’t be bothered to cook? Well, permission to throw a bunch of ingredients together and call it dinner: granted. Food stylist Lucy Tweed has created these delicious evening feeds to satisfy any food mood, from warm salads to lush chocolate cravings. Over to Lucy...
VINAI-NO-REGRETTE (VINAIGRETTE)
MAKES 375ML
◆ ½ cup lemon juice
◆ 1 garlic clove, peeled and smashed (into big chunks you can fish out later)
◆ 2 tbs dijon mustard
◆ 2 tsp sugar
◆ 2 tsp sea salt
◆ ½ cup grated parmesan
◆ 1 cup extra virgin olive oil
1. Mix lemon juice, garlic (sauté first if you want to keep the garlic in the stored container), Dijon, sugar, salt and parmesan in a jar. Leave for 30 mins.
2. The key is to let the lemon juice dissolve.
Just go away long enough to suddenly think, “Oh, the salad dressing!”.
3. Pour in the extra virgin olive oil and shake or just whisk it up like crazy.
4. I have a jar of this running like master stock in my fridge for weeks. It gets low fast and I top it up. You can decide if that works for you but the main thing is to remove the raw garlic if you’re storing it.
CHICKEN SCHNITTY and Chips
SERVES 4
This dinner is so loved
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