It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.
~ Edward Bunyard, The Anatomy of Dessert
I chanced upon this delightful post by Chef Millie and it sounded too delicious not to make.
So last night I made a slightly modified (to suit what I had in my pantry) version of this roasted pear, leek and chicken salad – and… tonight, I made it again (admittedly again modified to suit what I had in my fridge). I don’t think I have ever cooked the same thing twice in a row when cooking for others – but try it and you may just decide to make this for dinner every day for the rest of the week. Or month? ;-)
I actually felt a little guilty when John, Fran and Heather complimented me on this dish because it was really so easy. There is no real need to measure anything, and ingredients can be substituted. Everything goes into a baking tray, which goes into an oven – and you can read a book or take a shower then sit down for dinner and have just one tray to wash afterwards. Magic!
Last night, I roasted leeks, pear wedges and chicken breasts and plated it individually atop a bed of baby cos/romaine lettuce with toasted Turkish bread on the side.
Tonight, I baked yellow capsicum pieces, pear wedges, half a leek and chicken thighs and placed the tray on the table for everyone to help themselves. Along with this I toasted ciabatta with a drizzle of olive oil, salt and pepper on each slice, and served up bowls of Nigel Slater’s pumpkin, tomato and cannellini bean soup for us all. I still had a bottle of sparkling Sauvignon Blanc from Mindfood magazine so that found its way to the table too…
Main modifications with this recipe: I used different parts of the chicken; smeared wholegrain mustard on the chicken and left out mustard seeds; added in rosemary last night, thyme tonight; changed the goats’ cheese to feta; used more garlic. I also left out the step at the end to heat the fat on the stove and deglaze with red wine vinegar, even though it sounded divine – purely to save time, will have to try it next time!
So I already knew that chicken + mustard + herbs + salt + pepper + oven is often bound to please, but baked leeks and pears together? – a revelation for me. The leeks went slightly pink and so sweet and melting; and pears – they are a total pleasure to eat raw, but when cooked – they are like a golden crown, a fancy something. I really like cooked pears – they make a meal special, somehow. Oh, and fennel seeds – I wish I had discovered them sooner. Now I have to actively restrain myself from this wild urge to spray them liberally on everything…
Just loving the sound of this, on the cards for dinner this week i think :)
yum! you know you’ve come across something special when you make the same thing two days in a row… also,I love your addition of rosemary and/or thyme. Must make this again ;)
Rebecca – glad you made it too!
Rufus – so is :)
Millie – thank you for sharing this on your blog! I am very grateful for this recipe!