This week’s local Chef recipe comes from Leela Brett behind Your Gourmet Catering. Her 15 year old and very successful business is all about wedding and events catering. However, like the many locals who work in hospitality, work literally dried up overnight for Leela and her team with the COVID lockdown. But rather than take a break or rest on her laurels, Leela saw an opportunity and went for it. She now offers a home delivery meal service in the Byron shire twice a week – with same day delivery coming soon! It’s as easy as ordering and paying online – Leela’s website is gorgeous btw and photos from Kate Holmes are mouth watering – and your meal is delivered to your door contactless style. The Your Gourmet Catering home delivery menu features family styled dishes such as Butter Chicken, Chilli Con Carne and Spanish Tortilla (There are many vegan / gluten free options). We recently enjoyed the Malai Kofta and some home made sausage rolls – both delicious and comforting. The Korean Fried Chicken also made a delicious supper. You can even order a meal for someone else as a gift or order a gift card so they can chose themselves. Check out Leela’s website www.yourgourmet.com.au
Leela has shared her recipe for The Classic Caesar Salad – no bacon, chicken breast or add-ons in sight! She says this salad recipe is one of the reasons she became a chef.
“My Dad has been making it for me for as long as I can remember, literally! It is not a gluggy dressing but a sharp, tangy, fresh salad that is a meal on its own,” she says.
“Whenever my Dad comes to visit, I ask him to make his Caesar for me. Occasionally I make it myself and it reminds me of my Dad, family, strong flavours and the simple good things in life.
“Feel free to adapt the recipe to suit you (I put even more garlic in mine!), but I recommend making it as written at least once, as many ingredients like the anchovies and Worcestershire sauce don’t taste the way you think they will once they become part of this powerful dressing. My Dad and I make this salad with raw pastured eggs. If raw egg scares you, you can make this recipe with coddled egg.”
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings | large serves |
- 2 heads Cos (Romaine) lettuce washed and torn
- 200 ml 200ml Extra virgin olive oil, with extra for frying croutons
- 8 cloves garlic finely chopped
- 3 Anchovy Fillets
- 1 Lemon juiced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco
- 1 teaspoon Dijon mustard
- 1 Egg coddled
- 100 g Parmesan cheese freshly grated
- 1 Baguette (day old) cut into cubes
- Sea salt & Black pepper
Ingredients
| |
- Cook the croutons. Heat the olive oil in a pan, add the croutons and toss until coated in oil. Cook until they start to toast, then add garlic. Cook until garlic is golden brown. Add more oil if needed. Set croutons aside.
- Place the garlic, anchovy, and some sea salt in a wooden salad bowl. Crush with a fork until mashed into a paste. With the fork, whisk in lemon juice, mustard, Tabasco, Dijon, Worcestershire and finally egg. Add the olive oil.
- Add the torn cos leaves to the dressing and toss to coat. Add the parmesan and toss again. Mound the salad on a plate and top with croutons.
Note: Coddled eggs are gently or lightly cooked in water just below boiling temperature in or out of the shell or other container.
Serving suggestion: This is a very filling salad but if you are really hungry goes well with some grilled salmon.
Leave a Reply