Category: Salami

Sportsman’s Saturday Salad

Sportsman's Saturday Salad1

Great name huh? It just kinda rolls off the tongue.  Sportsman’s Saturday Salad. I have no idea why it is called that; but the name instils visions of mad hungry footballers coming home after a match demanding to be fed.  This is a relatively hearty salad with beans providing the bulk and salami and eggs providing the protein. I guess it is kind of a man salad….even though I tried to make it as pretty as poss.

Sportsman's Saturday Salad1
Sportsman’s Saturday Salad1

This gem comes from…huh…where else?  Rosemary Mayne Wilson’s Salad’s for All Seasons.  And it’s good.  Really good! 

He had a couple of mates coming over to do….things…in the garden pertaining to retaining walls and welding and digging post holes. Maybe.  I’m pretty sure it was something like that.  Whenever they started talking my brain did that thing they do in the Snoopy cartoons when the teachers talk….

I may have even started snoring at a few points. But anyway, there were, if not exactly sportsmen in my house at least some semblance of burly-ish men and they not only ate this salad, they wolfed it. I also pretty much ate my own weight of it so it is by no means limited to sportsmen. 

I did make it on a Saturday but believe me, this would be good any day of the week!

Sportsman's Saturday Salad2
Sportsman’s Saturday Salad2

Here is the original recipe and below you will find my tweaked version.

 Sportsman's Saturday Salad recipejpgCapsicums repeat on me so I always sub something else into recipes containing them. In this instance it was chopped cherry tomatoes.
I also subbed in 5 bean mix for the kidney beans because that’s what I had in my cupboard.
And I happened to have some of the saffron yoghurt left over from when I made the super delicious eggplant dish from Perisana so I used that instead of mayo. You have to waste not, want not with the saffron, that stuff’s exxy!

Sportsmans Saturday Salad
Sportsmans Saturday Salad

Because I am obsessed with finger food, I made mine into bite size portions but you could also make a big salad as per the original.

This is great, quick, easy tasty and I thought it looked pretty as well.

And remember, it’s not just for Sportsmen.  Or Saturdays.  It’s barely even salad.  It is really badly named.  But delicious!

Try it!

And have a fabulous week.

And let me know if you have any food you think is incorrectly named!

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Sportsman's Saturday Salad
A delicious and hearty salad but definitely not just for sportsmen or Saturdays!
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  1. 1 450g salami (I used hot Hungarian) cut into cubes about the size of your little fingernail.
  2. 2 cans of 5 bean mix
  3. 3 hardboiled eggs, chopped
  4. 1 cup diced celery
  5. 20 cherry tomatoes, quartered
  6. 1/4 cup mayonnaise
  7. 20 baby cos (romaine) leaves
  8. Chopped Parsley to garnish
Saffron Yogurt
  1. 1 pinch of saffron, ground to a powder in a mortar and pestle
  2. 1 tbsp boiling water
  3. 125ml (4.5oz) Greek Yogurt
  4. 1 tbsp garlic oil
  5. Salt and Pepper
For the Saffron Yogurt
  1. Pour the boiling water over the ground saffron.
  2. Leave to infuse for at least 15 minutes.
  3. Then, pour the cooled saffron water into the yoghurt.
  4. Add the garlic oil and a generous seasoning of salt and pepper.
For the Salad
  1. Mix together the salami, 5 bean mix, eggs, celery tomatoes and mayo.
  2. Chill for an hour.
  3. When ready to serve, pile a large spoonful of salad mix onto each lettuce leaf.
  4. Drizzle with the saffron yogurt.
  5. Sprinkle with the parsley
  6. Enjoy!
Adapted from Salads For All Seasons by Rosemary Mayne-Wilson / Persiana Sabrina Ghayour
Adapted from Salads For All Seasons by Rosemary Mayne-Wilson / Persiana Sabrina Ghayour
Retro Food For Modern Times

Cheesy Eggplant and Salami Sandwiches

Memories, misty water colour memories….

Eggplant Salami Sandwich
Eggplant Salami Sandwich

As I enter week two of Paleo, there is one recipe that I made earlier this year that is lingering in my mind as containing pretty much all the sins of Paleo but all the glories of delicious food.  Funny, the things I thought I would be craving – coffee, chocolate, hummus…not so much…but if you put one of these in front of my right now, I would step on you to get one. 

I found this recipe in the same folder I found the recipe for the Smoked Trout Empanadas.I’ve changed it a bit to include the chili and the original chopped the salami and mozzarella and mixed them together. 

I’m not sure if the lure here is:

  • The gooey, melty cheese
  • The crispy breadcrumbs
  • The spicy salami
  • The silky sauteed eggplant
  • The slighty sweet tomato sauce
  • The little hit of chilli
  • Or all of the above

But believe me, the sirens are singing this song loud and strong.  And you will be too if you make them.  So crispy, so cheesy, so gooooood….

I’m not going to say much this time (because I might cry).  I’m just going to let the pictures speak for themselves.

Eggplant Salami Sandwiches 2
Eggplant Salami Sandwiches 2


Eggplant and Salami Sandwiches 3
Eggplant and Salami Sandwiches 3


Eggplant Salami Sandwich 4
Eggplant Salami Sandwich 4


Eggplant Salami Sandwich 5
Eggplant Salami Sandwich 5
Eggplant and Salami Sandwiches 6
Eggplant and Salami Sandwiches 6

Trying to remember, the way we were…

 Have a fabulous week!

PLEASE eat some cheese for me.

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Sauteed Eggplant and Salami Sandwiches
Yields 12
A delicious take on Eggplant Parmigiana.
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  1. 2 eggplants, each cut into 12 slices about 5 mm thick
  2. 250g mozzarella cut into 12 slices
  3. 12 slices of salami - I used hot Hungarian
  4. 12 slices pickled jalopeno chillies (optional)
  5. 1/2 cup finely grated parmesan cheese
  6. 2 eggs
  7. 1 cup breadcrubms
  8. 3 tbsp vegetable oil
  9. salt and pepper
  10. Chopped herbs - mint, chives, coriander to garnish
Tomato Fondue
  1. 1 onion, finely chopped
  2. 1 clove of garlic, finely chopped
  3. 15g butter
  4. 1 large can tomatoes
  5. bouquet garni
  6. salt and pepper
Tomato Fondue
  1. Saute the onion in the butter over a moderate heat until it is softened and golden.
  2. Add the garlic and saute for 1 minute.
  3. Add the tomatoes, bouquet garni, salt and pepper.
  4. Cook covered for about 10 minutes over a gentle heat.
  5. Remove the lid and continue cooking over a moderately high heat until the sauce is thick.
  6. Discard the bouquet garni.
For The Sandwiches
  1. Brush the eggplant with oil. Place in frying pan and cook until softened and golden on both sides.
  2. Remove from pan.
  3. Brush one side of the eggplant with some tomato fondue.
  4. Place a slice of salami on half of the pieces of eggplant.
  5. Place a slice of chilli on top of the salami.
  6. Cover with a slice of mozzarella and top with a slice of eggplant, tomato side down.
  7. Press down around the outer rim to stick the two slices of eggplant together.
  8. In a small bowl whisk the eggs.
  9. Add the breadcrumbs, parmesan, salt and pepper to another bowl.
  10. Dip the sandwiches in the egg , then dredge them into the breadcrumbs.
  11. In a large frying pan, heat the oil and fry the sandwiches in batches for 2-3 minutes on each side or until they are golden brown.
  12. Once done, transfer with a slotted spoon to paper towels to drain, then keep them warm in a single layer in a dish in a low oven.
  13. Serve with the tomato fondue, sprinkled with chopped herbs.
Retro Food For Modern Times

Friday Night – Pepperoni Pizza with Mozzarella and Mint (Spice Peddlers)

Hands up who loves a pizza on a Friday night?

Just as I suspected. Everyone

(If you didn’t put your hands up, you’re dead to me)

Chef Boy-ar-dee Pizza
Chef Boy-ar-dee Pizza

And what’s better than a pepperoni pizza?  Nothing!Except maybe this:

Vintage Pizza Party 3
Vintage Pizza Party 3

And what’s better than this recipe for Pepperoni, Mozzarella and Mint  Pizza?  Absolutely nothing! Although The Gaylords come a very close second.

I adapted this recipe from My Table: Food for Entertaining by Pete Evans, mainly just to make it a bit quicker.  I’m far too lazy to make pizza dough on a Friday night so my base of choice is pita bread and I use a bought tomato paste mixed with some garlic and herbs for the base. If you want to be entirely DIY, Pete’s recipe is here.

Pepperoni Pizza with Bocconcini, Olives and Mint
Pepperoni Pizza with Bocconcini, Olives and Mint

My quick version is here:

"Pepper"oni, Mozzarella & Mint Pizza

This is so good – the combination of the pepper mix and the mint just lift this out of normal pizza realm into a taste sensation that wil get your tastebuds dancing just like the hipster groovers in the photo below.

Vintage Pizza Party Chef Boy-Ar-Dee
Vintage Pizza Party Chef Boy-Ar-Dee

And if that plain old thing got them going,  I guess my version would have had them doing a bit of this…

Or maybe some of this:


Just not this…

Yep, this is Friday night perfection on a plate!

Pepperoni Pizza with Mozzarella and Mint
Pepperoni Pizza with Mozzarella and Mint

Yay, it’s Christmas!  I’ll celebrate with a very special cocktail next time round.

Have a great week!

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The Australian Vegetable Cookbook (1972) – The Redemption

After harping on about the awful recipes contained in this book last time, it was only fair to showcase some of the better recipes.  Three of them will be included here (I actually made 4 however this week is all about being positive so we won’t mention the Asparagus Italienne.  Ever.)

I chose the Stuffed Celery Curls as my first course.  This was jam-packed with flavours I love – celery, walnuts, chives, cream cheese and Tabasco so there was everything to like.  I chose not to add the red food colouring.  I’m hyperactive enough without it and I could see no earthly reason why it should be there.  I think the “au naturel” version looks much prettier anyway!


Sadly, my celery did not curl as per the picture in the book.   I read the recipe as saying you needed 15 pieces of celery 5 cm long.  Which is what I did.  In retrospect, I think it may mean an unnamed number of pieces of celery 15 cm long by 5 cm wide.  Although that doesn’t seem quite right either – 5cm seems too wide.  If you really want your celery to curl, here is a link:

It didn’t really matter though because whilst mine did not look as fun, they tasted amazing!  We had these as our starter however they could just as easily be a lunch box snack or as finger food.  Blue cheese would be an amazing variation.


Mine – with obligatory knife but no curls 

Next up, for our main dish I made a Farmhouse Potato Bake.  This dish contains potatoes, Hungarian sausage (I used salami), sour cream and paprika so I guess is Eastern European in tone.  It was damn good wherever it came from.  If you weren’t fond of salami you could make this with ham, bacon, or left over roast beef or chicken or for a spot of luxury some smoked salmon.  As you will see from the picture, I subbed in basil for the oregano.  I think it is one of those recipes that you could pretty much use whatever proteins and herbs as you wanted. You could layer in other vegetables as well.  Asparagus, green beans, spinach would all be great!


Salami and Onion Sauteing, Potatoes Par-Boiling in the background


Crumb Mixture

I made a Panama Radish Salad from the book to go with this.  Well, I sort of did.  There is no intended slur to the recipe for my changes,  I think you could follow it absolutely and the result would be delicious.  I just happened to have no red onions and a bucketload of chives and rocket that I needed to use.  So I swapped these in.  I also used my favourite Black Russian tomatoes so my salad is probably “greener” than it should be….it still looks pretty good though.


Panama Radish Salad

These worked really well together, the pepperiness of the rocket and the radish in the salad, the freshness of the mint and the lemon in the dressing cut through some of the creamy, potato, salami induced richness of the Farmhouse bake.  Two big ticks here, will definitely be making both of these again.

The Meal – Delicious!

Bon Appétit.

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