31 July 2014

Chicken salad

Crisp some Spanish ham in a dry pan. Boil a few green beans. Shred a leftover chicken breast. Whisk a Dyon mustard dressing. Mix beans, rucola, chicken, halved cherry tomatoes, red onion and ham. Done!

30 July 2014

Beetroot and feta salad

What to do with a leftover beetroot? Mix with some red onion, feta, oregano and a dressing of balsamic, olive oil, salt and pepper.

We served it with a slice of quiche.

28 July 2014

Goat cheese salad

Start by putting a red bell pepper under the hot grill, till blackened. Take of the skin, then cut into strips. Prepare a dressing from Dyon mustard, walnut oil, - vinegar, running honey, salt, pepper and then olive oil. Toast the bread. Divide a soft goat cheese over the bread, drip some honey over it and put under the grill. In the meantime toast pine nuts in a dry pan. Peel a Granny Smith.
Serve as shown.

25 July 2014

Tomato curry, basmati rice, cucumber raita

For Simon Hopkinson's recipe, go to: www.simonhopkinson.tv

Dried duckbreast and goatcheese salad

Start with the dressing. Mix walnut oil, - vinager, mustard, cherry jam, salt and pepper, then add olive oil. Roast some pine nuts in a dry pan. Mix salad leaves, green beans, black tomatoes. Add duck slices , soft goat cheese and warm pine nuts

20 July 2014

Red mullet, puff pastry, bell pepper and more

Start early with a red and a yellow bell pepper. Put them under a hot grill till their skin turns black. Remove the skin, then put each paprika in a blender with some oil to make a coulis. Then use some puff pastry and cut out discs, about 8 cm diameter. Grate Parmesan cheese and cover  the discs, put them in a 200C oven for about 10 mins. In the meantime slice some ripe tomatoes finely and mix them with shallot to make a concise. Put the mullet fillets in a plastic bag with some flour, shake the bag till the fish is just covered. Fry the fish, skin side down for 3 mins, then turn over for another minute or two. Put the puff pastry rounds on the plates, heap on some tomato concass√©, then the fish on top. Add some rucola and drops of bell pepper mouse. Enjoy!

7 July 2014

Korean noodles, prawns and other lovely stuff

Nigel Slater's recipe: Bring a pan of deep, salted water to the boil, then add 100g of flat rice noodles and turn off the heat. Cover tightly with a lid and leave for five minutes, then drain.
We used the pre-cooked fat Korean ones, which we added to the stir fry before we added the prawns:
Peel two small carrots into ribbons with a vegetable peeler, then roughly chop the slices. Roughly chop two spring onions, then finely chop a small, hot, red chilli and set aside. Peel and thinly slice two large cloves of garlic. Toast 50g of cashews in a shallow pan in a little oil then remove. Set aside. Heat two tablespoons of oil in a wok or frying pan then add the garlic, chopped spring onions and chilli and cook over a high heat for a few seconds until golden. Add 240g of shelled, raw prawns and continue cooking over high heat for a couple of minutes until they are pale pink.
Drain the noodles, add them to the pan and continue cooking for a minute. Pour in three tablespoons of light soy and three teaspoons of sesame oil, add a beaten egg and stir. Add two tablespoons of dried shallots (optional) and a handful of coriander. Squeeze some lime juice over it and add fresh mint. Serves 2.