Vietnamese Chicken and Mint Salad

A fresh and zingy take on a classic.

1 red chili, deseeded and finely chopped
1 fat clove garlic, peeled and minced
1 tbs. sugar
1 tbs. rice vinegar
1 1/2 tbs. lime juice
1 1/2 tbs. fish sauce
1 1/2 tbs. vegetable oil
half a medium onion, finely chopped
2 cups shredded white cabbage
1 medium carrot, peeled and shredded
1 cup cooked and shredded chicken
3 tbs. freshly chopped mint

In a large bowl, stir together the chili through the oil, then leave to sit for 1/2 hour. Tip in the remaining ingredients and toss well. Check seasoning and add black pepper and sea salt, if needed.

Serves 4

Asparagus, Radish and New Potato Salad

This delicious salad will become a favorite.

1 lb. new potatoes
1 lb. asparagus
1 tbs. olive oil
1 1/3 cups quartered radishes, stalks and tails removed
2 green onions, sliced
1/4 red chili, deseeded and finely chopped
2 cups pea shoots, watercress or mixed greens, to serve

For the dressing:
1/2 cup plain Greek yogurt
2 tsp. dijon mustard
1 tbs. lemon juice
1/2 tsp. dried tarragon
1/4 tsp. dried mint
2 tbs. chopped fresh chives

Steam the potatoes until tender and set aside. Heat the oven to 400°F. Cut the asparagus into 1 1/2″  pieces and discard the woody ends. Toss in a small roasting tin with the olive oil and season. Roast for 15 minutes, or until tender.

Combine the dressing ingredients with salt and pepper in a large bowl. Tip in the warm asparagus, warm potatoes (halve or quarter if large), radishes, green onions and red chili and toss gently.

Arrange the greens on a platter and spoon the salad over the top.

Serves 6

 

 

Lamb Chops

This marinade is a lovely complement to the succulent lamb.

2 lamb chops
1 sprig rosemary
1 garlic clove, bruised
1 tbs. olive oil
1 tbs. red currant jelly
1 tsp. sea salt
1/2 tsp. black pepper

Tip the rosemary, garlic, oil, jelly, salt and pepper is a resealable bag and add the lamb chops. Squelch everything about and chill overnight.

Heat the grill to medium. Cook the lamb for 12-15 minutes, turning once (or to your liking). Transfer to a plate, cover with foil and allow to rest for 5 minutes.

Serves 2

Prawn Cocktail

This is a classic for a very good reason. This version is served hot, but using cold, cooked prawns is equally delicious.

1 lb. raw prawns
1 tbs. olive oil
3/4 cup mayonnaise
3 tbs. tomato ketchup
1 tbs. lemon juice
few drops Tabasco sauce
handful finely shredded lettuce
1 tbs. pink peppercorns, crushed or 2 tsp. paprika, to serve

In a large bowl, stir together the mayonnaise, ketchup, lemon juice and Tabasco sauce, then set aside.

Heat the oil in a skillet. Season the prawns and cook until just pink. Tip into the sauce and toss well.

Arrange the lettuce on six small plates or one large platter. Top with the shrimp, then scatter over the peppercorns or paprika.

Serves 4

Spicy Sausages Patties with Lettuce Wraps

These sassy little sausage discs can be made ahead and quickly cooked when it’s time for supper.

1 lb. good quality pork sausage
1 tsp. grated, peeled ginger
1 green chili, deseeded and finely chopped
1 red chili, deseeded and finely chopped
2 tsp. English mustard
1 garlic clove, peeled and crushed
zest of 1 lemon
2 thin or 1 fat scallion
2 tsp. chopped fresh cilantro
1 tbs. vegetable oil
lettuce leaves, to serve
pita breads, to serve

Squeeze the sausage meat out of the casing into a large bowl. Add the ginger, chilies, mustard, garlic, lemon zest, scallion and cilantro. Mix gently, yet thoroughly and form into approx. 16 patties.

Heat the oil in a large non-stick skillet and cook the patties for 3-4 minutes a side, or until browned and cooked through. Serve them wrapped in lettuce and/or in pita breads.

Sticky Garlic Potatoes

THE perfect side to any dish!

1 1/2 lbs. little new potatoes
8 cloves garlic
1/2 cup olive oil

Bring a pot of water to boil, add salt and boil the potatoes until tender. Drain and return to the pot. Peel the garlic and add to the pot. Use the end of a rolling pin to crack and split the potatoes and the garlic. Set aside until ready to roast.

Heat the oven to 425°F. Tip the oil into a shallow pan and heat for 2-3 minutes. Carefully add the potatoes and garlic and roast for 15 minutes, turning once.

Flourless Peanut Butter Chocolate Chip Cookies

Any biscuit tin would welcome these buttery, chocolaty, crumbly cookies.

3/4 cup plus 1 tbs. creamy peanut butter
1/2 cup packed light brown sugar
1/2 tsp. baking soda
pinch fine sea salt
1 extra large egg, beaten
1 tsp. vanilla extract or paste
1/4 cup mini chocolate chips

Heat the oven to 350°F and line 2 baking sheets with parchment paper.

Stir together the peanut butter, sugar, baking soda and salt. Stir in the egg and vanilla, then add the chocolate chips.

Use a small ice cream scoop to drop 16 cookies onto the baking sheets. Flatten slightly and bake for 10-12 minutes, or until the edges begin to brown. Leave on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

 

Pasta with Pancetta, Parsley and Peppers

Here is a vibrant and delicious way to use up partially used packages of pasta.

2 tsp. garlic-infused olive oil
1 shallot, diced
1 cup mushrooms, sliced if large
1/3 cup pancetta cubes
1/2 tsp. dried chili flakes
zest and juice of 1/2 lemon
1 x 12 oz. jar roasted red peppers, cut into pieces
1 cup parsley leaves
8 oz. pasta
4 tbs. grated Parmesan cheese

Heat a pot of water for the pasta. Generously add salt.

Heat the oil in a large saucepan and gently cook the shallots and mushrooms until tender. Stir in the pancetta, chili flakes pepper, lemon zest and juice. Cook until the pancetta is golden, then stir in the red peppers and most of the parsley.

Cook the pasta according to the package directions. Keep back a little pasta water, then drain and add to the saucepan. Toss in the cheese and add enough pasta water to moisten. Transfer to a serving bowl and scatter over the remaining parsley.

Serves 2

Chicken and Wild Rice

This has a deliciously distinctive Thanksgiving vibe.

2 tbs. olive oil
1 onion, chopped
1 garlic clove, minced or grated
1 tsp. ground turmeric
2 tsp. coriander seeds
2 tsp. cumin seeds
8 skinless, boneless chicken thighs
1 1/2 cups wild rice
1/2 cup dried cranberries
1 quart chicken stock

Heat the oven to 350°F.

Using a wide, shallow Dutch oven that has a lid, heat the oil and gently soften the onions, about 10 minutes. Stir in the garlic, turmeric, coriander seeds and cumin seeds.

Turn the heat up and add the chicken thighs. Seal on both sides (they will not brown). Season them, then stir in the rice and cranberries. Pour in the chicken stock, cover and transfer to the oven for 1 hour.

Remove the lid and cook 10-15 minutes more to reduce any stock. Check the seasonings and serve.

Serves 6

 

Cod Wrapped in Prosciutto

These little ham-wrapped bundles are delicious served with a dollop of basil pesto on the side.

6 cod fillets, lightly seasoned
4 tbs. butter, melted
9 slices prosciutto, 3 cut in half lengthwise

Heat the oven to 400°F. Line a baking tray with parchment paper.

Lay 1 and 1/2 slices of prosciutto on a cutting board side-by-side. Brush a cod fillet with butter and wrap with the prosciutto. Place on the baking tray and brush the top with butter. Repeat with remaining cod and prosciutto.

Bake for 15 minutes, or until the cod is cooked and the prosciutto is crisp.

Serves 6