food
Georgina Hayden - Al Fresco Dining: Tomato Quiche and Salad
In partnership with Sainsbury's.
Supplies
Salad with Gin Infused Olives
- Sainsbury's Taste the Difference Gin Infused Olives
- Sainsbury's Taste the Difference Roasted Garlic Aioli with Paprika Infused Oil
- Chicory
- Spring onion
- Strawberries
- Grapes
- Soft herbs (Mint, Chives etc.)
- Grapes
- Olive Oil
- Mixed Seeds
Ploughman’s Quiche topped with Tomatoes and served with the Truffle Mayonnaise
- Sainsbury's Taste the Difference Ploughmans Quiche
- Sainsbury's Taste the Difference Truffle Mayonnaise
- Fresh mixed colour tomatoes
- Buttermilk
- Lemon
- Sour cream
- Basil
- Mint
- Tarragon
Steps
Salad with Gin Infused Olives
- Toast the mixed seeds in a dry frying pan for a few mins until golden. Leave to cool.
- Slice strawberries + halve grapes
- Slice chicory + spring onions. Place all in a large mixing bowl.
- Add rocket + roughly chopped soft herbs (mint, chives etc).
- Roughly slice and chop gin olives + add to the bowl with most of the cooled seeds.
- Make the dressing by whisking together Sainsbury's TTD Roasted Garlic Aioli with Paprika Infused Oil, extra virgin olive oil + season. Toss through the salad.
- Finish with the extra seeds, any extra herbs
Ploughman’s Quiche topped with Tomatoes and served with the Truffle Mayonnaise
- Warm the quiche as according to packet instructions, then leave to cool a little.
- Make the dressing by whisking together the truffle mayo with buttermilk, sour cream, lemon + season well.
- Finely slice a range of shape + coloured toms.
- Pick and roughly chop soft herbs such as basil, mint, tarragon etc.
- Garnish the top of the quiche with the tomatoes + herbs.
- Serve the sliced quiche with the truffle dressing on the plate.