The other day at Cold Storage, I was searching for Betty Crocker Pancake mix when I come across this pancake mix - Marie Callender's Corn Bread/Muffin Mix. It is selling at $1.20, I think, clearing stock as it is expiring on the 14th this month. So I took a pack to try and intend to make Roast Chix at home, to imitate those you have at Kenny Rogers. Verdict - it's not bad for a quick n fuss-free cornbread!
As I was decided what else to go with the Roast Chix and Corn Bread, salad was my 1st choice til I stumble upon the post by Joyce of Kitchen Flavour. That was my 1st encounter with IHCC (stands for I Heart Cooking Club). It is a group of cooking lovers who have a theme and free choice of what recipes to use, that features or is from the guest chef that is chosen. I briefly browse and saw this - Asparagus with celery and quails' eggs.
I was intrigued to make this, simply toss on olive oil and sprinkle black pepper over blanch vegetables. And I replace the apsaras and celery with broccoli and carrot. It is light, simple and yummy. I didn't use the olive oil ultimately, I toss it in the Chix oil from roasting the Chix, to get some of the marinate 'taste' from the Chix. Then I topped it off with black pepper and I am done.
The combination of Roast Chix, Corn Bread and Broccoli, Carrot & Quail Eggs salad goes very well. Light and flavourful. I would definitely recommend this to lazy ppl who want to impress guests that they invite over for dinner. Haha~
I am submitting this recipe to IHCC on the theme of 'Loving the Leaf' by guest chef Yotam Ottolenghi
Aparagus, Celery and Quail eggs (adapted from Guardian.co.uk