Best Scarborough Fair Salad Recipes

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SCARBOROUGH FAIR SALAD



Scarborough Fair Salad image

Chicken, apple, toasted almonds, celery and green onions are tossed in mayo flavored with parsley, sage, rosemary and thyme for a song-inspired salad. From Kraft Kitchens.

Provided by Tiz4tggr

Categories     Chicken

Time 18m

Yield 1 Cups, 6 serving(s)

Number Of Ingredients 13

1 green apple
1 tablespoon lemon juice
12 ounces cooked chopped chicken breasts
2 ounces toasted slivered almonds
2 stalks celery, chopped
2 green onions, sliced
1/3 cup mayonnaise
1/4 teaspoon ground thyme
1/8 teaspoon garlic powder
1/8 teaspoon ground sage
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary
1/8 teaspoon black pepper

Steps:

  • In a large bowl, toss chopped apples with lemon juice.
  • Add chicken, almonds, celery, onions and parsley; mix lightly.
  • In a small bowl, MIX remaining ingredients until well blended.
  • Add to chicken mixture; toss to coat.
  • Cover and chill for three hours.

Nutrition Facts : Calories 172.6, Fat 10, SaturatedFat 1.9, Cholesterol 36.3, Sodium 47.7, Carbohydrate 7.3, Fiber 2.3, Sugar 4, Protein 14.1

SCARBOROUGH FAIR CHICKEN



Scarborough Fair Chicken image

Categories     Chicken     Bake

Yield serves 2

Number Of Ingredients 12

Olive oil spray
1 cup white rice
1 cup plus 1 tablespoon broth (chicken or vegetable) or water
1/2 to 3/4 pound chicken breasts or thighs
Sea salt and freshly ground black pepper
3 to 5 garlic cloves, chopped
3 to 5 shallots, chopped
1 medium zucchini, cut into 1/2-inch slices
1 medium yellow squash, cut into 1/2-inch slices
5 fresh parsley sprigs
3 fresh sage leaves
4 fresh thyme sprigs

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil.
  • Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer.
  • Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots.
  • Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • nutrition information
  • Calories: 459
  • Protein: 34g
  • Carbohydrates: 76g
  • Fat: 5g
  • Cholesterol: 75mg
  • Sodium: 54mg
  • Fiber: 4g

CHICKEN SCARBOROUGH FAIR



Chicken Scarborough Fair image

...parsley, sage, rosemary, no thyme. Recently, I needed an elegant way to serve guests ordinary chicken for a special occasion. I dug out my Pavoratti CD and blasted my creative juices to flowing and came up with this recipe. It got raves! Hope you will try it :)

Provided by Gingerbee

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

4 whole chicken breasts, halved lengthwise
2 cups buttermilk
1/4 cup butter
2 medium onions, sliced thin
4 cloves garlic, sliced thin
4 strips bacon, chopped small
1 teaspoon salt
1 teaspoon pepper
2 cups marsala wine or 2 cups sherry wine
2 tablespoons flour
1 teaspoon Italian parsley (chopped)
1 teaspoon dried sage (powder or crushed leaves)
1 tablespoon dried rosemary (crushed)
1 (4 ounce) package Philadelphia Cream Cheese

Steps:

  • To prepare chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone.
  • Remove skin, salt and pepper each piece.
  • Place in a large bowl.
  • Add 2 cups buttermilk to tenderize for about an hour.
  • In a black iron skillet on the stovetop, over medium heat, melt 1/2 stick of butter.
  • Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes.
  • Remove from pan and set aside.
  • Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color.
  • Remove and repeat with the remaining chicken.
  • Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside.
  • Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen.
  • Let this cook for 5 minutes to burn off the alcohol.
  • Add onion mixture, parsley, sage, rosemary.
  • Stir in cream cheese.
  • Dissolve flour in 1/4 cup of water; add to the sauce.
  • Cook until just slightly thickened.
  • Adjust salt and pepper to taste.
  • Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken.
  • Cover with aluminum foil and cook in a 350 degree oven for 20 minutes.
  • It makes an amazing sauce to serve over rice.
  • **You can substitute the wine or sherry with either apple or orange juice, add slivered almonds or mushrooms for diversity.

SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING



Scarborough Fair - Savoury Bacon, Onion and Herb Bread Pudding image

I named this dish after my home town, Scarborough, in the North of England - and yes, they really do have a "Scarborough Fayre" every year! And, this recipe does contain "parsley, sage, rosemary and thyme"! This is a very old recipe for savoury bread pudding - often served before the meal, just as Yorkshire Pudding used to be, to take the edge of your appetite & stop you eating too much meat! I added the bacon, but normally it is just made with pounded stale bread mixed with herbs, chives or onions, eggs and any dripping that was available. A delicious savoury dish - serve it with lashings of onion gravy as a light supper, brunch or lunch dish, or as an appetiser, also with gravy. This makes a wonderful accompaniment to roast pork and roast chicken. I have also been known to eat slices of this cold & it's ideal for picnics. Don't throw your crusts away, but process them in a food mixer and freeze them in zip-lock bags.....voila, ready made bread crumbs!

Provided by French Tart

Categories     Lunch/Snacks

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

400 g whole meal bread, crusts removed
300 ml hot vegetable stock or 300 ml ham stock
4 large onions, peeled and finely chopped
200 g smoked lardons or 200 g smoked bacon, cut into small pieces
1 tablespoon chopped fresh parsley
1/4 teaspoon chopped fresh sage
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
3 large eggs, beaten
3 ounces shredded vegetable suet or 3 ounces melted butter
salt
black pepper

Steps:

  • Pre-heat oven to 190C/375F/gas mark 5.
  • Grease a large baking dish or tray about 12" by 8" in size.
  • Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
  • Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
  • Add the bacon and onion mixture to the soaked bread and mix well.
  • Add the rest of the ingredients - continue to mix them together thoroughly.
  • Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
  • Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
  • Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
  • Also great for picnics, brunch or breakfast.

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