It was great to come across the fantastic quality products from the Salad Daze range which are not only good value for money but also very practical. Any of the Salad Daze dressings can be used for marinades and sauces as well as dressings and they do not have to be refrigerated thanks to all natural preservatives. My personal favorite is Salad Daze Hommus, their newest product, perfect for bread and dip platters or Gourmet Tapas Plates. The award winning restaurant at Ashby House Tamworth looks forward to more new and exciting products from the Salad Daze range, as well as our old favorites. Our executive chef, Andrew MacPherson is always quick to acknowledge quality products and has no hesitation in recommending the Salad Daze range.

David Kopiszke
Proprietor & Licensee
Ashby House Motor Inn & Restaurant, Tamworth.

As many of you know, we launched our new Lemon Myrtle Marinade at the begining of the month, so to celerbrate, here is another favourite Lemon Chicken.

To serve 6, all you will need is 6 nice chicken breasts (free range have a better taste) 150 ml of Salad Daze Lemon Myrtle Marinade, new boiled potatoes and the salad of your choice, maybe a fresh garden or couscous salad.

Method
Place the chicken pieces in a shallow dish, pour the lemon myrtle marinade over the chicken pieces, cover and leave to marinate in the fridge overnight. If you have time turn the chicken pieces before bed. The next day, preheat the oven to 180 degrees centigrade. Remove the chicken from the marinade, place on a lightly greased roasting tray and bake for about 25 to 30 minutes or until cooked. Meanwhile, place the marinade in a saucepan and gently whisk over a low heat until the liquid is slightly reduced and somewhat thickend. Serve up the chicken with the lemon myrtle marinade sauce and add the boiled potatoes and salad for a delicious mouthwatering summer meal.

Hope you like it…

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