Apple Chicken And Stilton Salad Food

WARM STILTON SALAD

Steps:

• Use kitchen scissors or a sharp knife to snip the bacon crossways into fat matchsticks. Heat a small, dry frying pan on a medium heat and add the bacon. Cook for about 10 mins, until the fat has run and the bacon is crisp.
• To make the dressing, reduce the heat in the pan to low and stir in 1 tbsp water, then the vinegar, honey and mustard. Stir well, scraping up any residue on the base of the pan. Stir in the oil, taste and season.
• Meanwhile, heat a ridged griddle pan or grill and cook the pears for about 5 mins on each side, until browned. Place in a bowl and mix with the cubes of cheese (this melts the cheese a little, making it nice and squidgy). Tip the spinach into a serving bowl, and scatter the cheese and pear mixture over. Top with the warm bacon dressing and serve immediately.

CHICKEN SALAD WITH APPLES

Steps:

• In a large mixing bowl, whisk together mayonnaise, maple syrup, mustard, dill, and salt and pepper until well combined.
• Add chicken, apple, walnuts, and cheese to bowl, and stir to combine.

APPLE CHICKEN

Steps:

• Sprinkle chicken with thyme, salt and pepper.
• In large frypan, heat half of the oil over medium high heat; brown chicken all over.
• Transfer to plate.
• Add remaining oil to frypan.
• Cook apples and onion, stirring occasionsally, until golden, about 5 minutes.
• Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
• Return chicken to frypan.
• Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
• Transfer chicken to serving platter.
• Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
• Pour over chicken.

APPLE CHICKEN SALAD

Steps:

• In a small bowl, combine first seven ingredients. Chill until ready to serve. Place lettuce leaf on a serving plate and top with the chilled chicken salad.

APPLE, CHICKEN AND STILTON SALAD

Steps:

• Coat a lg grill pan with a non stick cooking spray. Place over med heat. Add chicken and cook 5-6 mins per side or until it reaches 165 degrees inside. Remove from heat, slice into strips and set aside.
• In a lg bowl combine spinach, apple slices, nuts and vinaigrette, toss to coat. Place salad on 4 plates, season with salt and pepper to taste.
• Top each salad evenly with sliced chicken and 1 Tbsp of the crumbled cheese. Drizzle with more dressing if you wish and serve at once.

PAN-ROASTED STILTON CHICKEN WITH APPLES

Steps:

• Preheat the oven to 425°F. Lightly oil a small, rimmed baking sheet with extra-virgin olive oil or coat with nonstick cooking spray. Season the chicken breasts with salt and pepper, and sprinkle with the rosemary.
• Melt the butter with the oil in a large nonstick skillet over medium-high heat. Cook the chicken for 6 minutes or until browned on both sides, turning once. Transfer to the baking sheet. Add the apple slices to the skillet and cook over medium-high heat for 3 to 4 minutes, or until slightly softened and lightly browned. Spoon the apples around the chicken, placing a couple of slices over each breast.
• Bake for 6 minutes or until the chicken feels slightly firm when pressed. Scatter the cheese over the chicken and apples. Continue baking another 2 minutes, or until the cheese is melted and the chicken is no longer pink in the center. Serve the chicken with the apples.

APPLE AND STILTON SOUP

Steps:

• Core but do not peel the apples, and cut into walnut-sized pieces.
• Melt the butter in the oil and fry the inion and potatoes in it over a medium heat for 3 - 4 minutes.
• Season generously and add the apple chunks and water.
• Bring to the boil and simmer for 15 minutes until fruit and vegetables are soft.
• Put into a food processor or liquidiser and blend until fine.
• Add half of the Stilton and blend again.
• Re-heat the mixture.
• Serve in bowl with the remaining cheese, crumbled with a fork, sprinkled on top.

APPLE, ENDIVE, AND STILTON SALAD

Steps:

• Make vinaigrette:
• In a small bowl whisk together vinegars, mustard, and sugar. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Stir in shallot, salt and black pepper.
• In a small saucepan melt butter over moderate heat and add walnuts and sugar. Cook walnuts, stirring, until golden, about 2 minutes, and transfer to a bowl.
• Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips.
• In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper.

ORANGE, WALNUT & STILTON SALAD

Steps:

• Empty the salad bags into a large bowl. Peel the oranges over a small bowl to catch the juices; then, over the same bowl, cut the segments from the pith. Whisk the walnut oil into the orange juice, season, and pour over the salad leaves. Toss the salad, then arrange on a large platter. Scatter over the orange segments, walnuts and stilton.

SKILLET APPLE CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
• Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.

BACON AND STILTON SALAD

Steps:

• Cook the bacon in a pan for 7-8 minutes or until crisp. Remove with a slotted spoon and drain on absorbent paper.
• Add the butter to the pan and melt. Add the garlic and bread and cook for 3-4 minutes until crisp and golden. Drain on absorbent paper.
• Mix the cheese and mayonnaise together. Stir in the cream and black pepper. Beat well to blend.
• Mix the salad leaves, bacon and croutons together. Place on serving plates, top with the dressing and serve.

STRAWBERRY AND STILTON SALAD

Steps:

• Combine first 4 ingredients in a medium bowl; toss well to coat.
• Cover and refrigerate 1 hour.
• Strain mixture through a sieve into a jar, reserving liquid.
• Set strawberries aside.
• Add oil and water to jar.
• Cover tightly, and shake vigorously.
• Arrange 1 cup greens on each of 4 salad plates.
• Top with 1/2 cup berries, 2 teaspoons dressing, and 1 tablespoon cheese.
• Serve with French bread.

CHICKEN SALAD WITH APPLES

Steps:

• Mix first 3 ingredients until blended.
• Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.

CHICKEN AND STILTON WRAPPED IN BACON

Steps:

• pre heat the oven at 180C, then cut the chicken down the side but not all the way through just enough so you have a small space to fit a quarter of the cheese, then go on to put a quarter of the cheese in each breast,wrap breasts in bacon you can secure the bacon with a cocktail stick but it is not essential. Place the chicken in the middle of the oven for 25-30 mins depending on size.
• Whilst the chicken is cooking put the 400ml creme fraiche in a small sauce pan with the rest of the Stilton and heat on a low heat, stirring constantly until the cheese is melted then add the cider vinegar you can allow the sauce to cool then heat before serving. depending on how light and fresh you want the sauce feel free to add more or less vinegar.

APPLE CHICKEN SALAD

Steps:

• In a medium bowl, gently stir together, chicken, apple, celery and raisins.
• In a small bowl, whisk together, dressing and brown sugar, pour over chicken mixture.
• Toss gently to coat.
• Serve on lettuce leaves, sprinkle nuts of your choice over.