At the Emma Bridgewater Factory we think our café is the most delicious place in town to enjoy a warming breakfast, a flavoursome lunch or an afternoon tea treat.
Our food is fresh, simple and tasty and we use eggs from our own hens and salads from the greenhouse and garden whenever we can. We are passionate about food and sharing what’s really good at the moment from the Factory kitchen, information about café events and the garden produce we use.
Where possible we use local, organic and free range produce but that doesn’t mean recipes have to be complicated using unobtainable or expensive ingredients. So grab a notebook and pencil and get inspired by simple and delicious recipes from the Emma Bridgewater Factory Kitchen and let us know your feedback too. We’d love to hear about the results. Enjoy and cook well.
Mid September – Pesto Chicken Salad
It’s that time of year when the hard work put in by our gardener Arthur is really bearing fruit – and lots of it! The greenhouse is bulging and in the garden the kale is reminiscent of something from an H G Wells novel!
So with this in mind, here’s a fantastically tasty recipe for a Kale Pesto Chicken Salad, perfect for a quick lunch or a supper and a real favourite on the cafe menu. You can make the pesto in advance and it will store well in the fridge for up to a week.
We are also adding various delicious tomatoes from our greenhouse as their sweetness beautifully complements the earthy taste of the kale pesto. Not as perfumed as basil, kale has a wonderfully earthy flavour that makes you feel you’ve eaten something that’s really good for you!
• 1 chicken breast per person (skin removed)
• Several tomatoes – taste more important than variety or size
• Balsamic vinegar
• Mixed salad leaves (I use raddichio, rocket and watercress for their distinctive flavours)
To make the pesto mix
• 25 g kale – we grow “Red Bore” black but any variety will do
• 100ml olive oil
• 2 cloves garlic
• Sea salt and black pepper
• 25g Parmesan cheese, fresh not dried
• 40 g pine nuts
Simply put the pine nuts, Parmesan, garlic, olive oil and kale in a food processor and whizz to a paste. Season to taste.
To make the chicken salad
1) Give the chicken breasts a little whack with a rolling pin to flatten them. Season well with the salt and black pepper and drizzle with the olive oil. Set aside
2) Slice the tomatoes thinly and place in an ovenproof dish or tray. Drizzle with Balsamic vinegar, olive oil, sea salt and black pepper and a little sprinkle of sugar. This will marinade the tomatoes.
3) In a hot pan, sear each chicken breast for around four to five minutes on each side. Then place them on a baking tray and smother with the pesto mix. Place in a medium hot oven for around 10-12 minutes or until well cooked through.
4) Prepare the salad leaves, tomatoes and olives and arrange on gently warmed plates. Slice the chicken breast into strips and add croutons, a little extra drizzle of the pesto or other extras as you wish.
Quick, fresh and good for you – enjoy!