Recipes That Work

1 large courgette (zucchini), chopped into bite-sized pieces

1 small aubergine (eggplant), chopped into bite-sized pieces

12 cherry tomatoes, diced

25ml/1fl oz/1/8 cup olive oil

225g/8oz/11/3 cups couscous

500ml/18fl oz/generous 2 cups chicken stock (see Chapter 5)

Salt and freshly ground black pepper

Juice and finely grated zest of 1 lemon

4 tsp chopped fresh mint

4 tsp Basil Pesto (see Chapter 5)

1 Preheat the oven to 190°C (375°F), Gas mark 5

2 Arrange the chopped vegetables on a baking tray, scatter the cherry tomatoes on top and drizzle with some of the olive oil. Roast in the oven for 15 minutes then allow to cool.

3 Place the couscous in a heatproof bowl. Bring the stock to the boil in a saucepan and pour over the couscous. Cover the bowl and set aside to rest for 10 minutes.

4 Use a fork to shake up the couscous then add the vegetables. Season well with salt and pepper, then mix in the lemon zest and juice, mint and remaining olive oil. Add the pesto and mix to bind it all together. Taste and adjust the seasoning accordingly, then either serve immediately or chill in the fridge until ready to serve.

CAESAR SALAD

Caesar salad must be the most popular salad in existence, judging by how frequently it gets ordered in restaurants. It is a very simple dish to make at home and is suitable as a starter (appetizer) or alternatively as a light lunch.

SERVES 4–6

4 slices of bread (slightly stale bread is best)

Sunflower oil, for cooking

175g/6oz/2/3 cup bacon lardons

1 large head cos (romaine) lettuce

75g/3oz/¾ cup freshly grated Parmesan cheese

CAESAR DRESSING

50g/2oz/½ cup freshly grated Parmesan cheese

3 egg yolks

3 garlic cloves, peeled

25g/1oz tinned (canned) anchovies

350ml/12fl oz/1½ cups olive or sunflower oil (sometimes a combination is nice)

Salt and freshly ground black pepper

1 Begin by making the Caesar dressing. Put the Parmesan cheese, egg yolks, garlic and anchovies into a food processor and blitz to a rough paste. Don’t over-process or the eggs will over-thicken. It is possible to add the oil to the food processor, but the dressing may curdle and split, so I prefer to transfer the egg and anchovy paste to a large mixing bowl, then slowly pour in the oil and whisk thoroughly until the mixture has emulsified. Season to taste and store in the fridge until required. If the dressing is too thick whisk in a little milk or water to thin it down.

2 Meanwhile, cut the crusts off the bread then cut the bread into 1cm/½in cubes. Heat a large frying pan with a little oil. Add the cubes of bread to the hot pan and stir constantly until lightly browned. Remove with a slotted spoon and drain on kitchen paper (paper towels). Store until required (these can be stored for up to 1 week in an airtight container).

3 Clean out the pan and heat it, again with a little oil. Add the bacon lardons and allow them to brown up nicely. Cooking them on quite a high heat allows them to get nice and crispy. Remove with a slotted spoon and drain on kitchen paper.

4 To assemble the salad, tear the lettuce into a large mixing bowl. Add the bacon lardons and the croûtons then add a couple of tablespoons of the dressing to the salad and toss until coated. Transfer the salad to a large serving bowl and top with the grated Parmesan cheese.

VARIATION

Feel free to substitute the bacon for some poached or smoked chicken or salmon.

EGG MAYONNAISE

This recipe has really stood the test of time. It is most recognised these days as a sandwich filling, but I adore it and think it’s good enough to be served as a starter (appetizer). It is best enjoyed simply with a slice of nice brown bread.

SERVES 6 (V)

6 fresh eggs

1 small head iceberg lettuce, finely shredded

A pinch of paprika

Brown bread, to serve

MAYONNAISE

2 egg yolks

½ tsp dry mustard powder

1 garlic clove, peeled and crushed

2 tsp white wine vinegar

250ml/9fl oz/1 cup sunflower oil

Salt and freshly ground black pepper

POSSIBLE GARNISHES

Tomatoes

Cucumber

Finely diced (bell) peppers

Spring onions (scallions) Red onions

Grated carrot

Beetroot (beet)

1 To make the mayonnaise, place the egg yolks, mustard powder, crushed garlic and wine vinegar in a large mixing bowl and whisk well until combined, using either a hand whisk or an electric whisk. Very slowly begin to add the oil. For the first few drops beat it in very well between each addition then continue to pour in the oil and whisk well to allow the mixture to emulsify. If the mayonnaise is a little thick, you can whisk in 2 tablespoons of boiling water to correct the consistency. Season to taste with salt and pepper and store in a glass jar in the fridge for 3–4 days until required.

2 Meanwhile, place the eggs in a large saucepan of cold salted water, bring to the boil and boil for 6–8 minutes. Remove the eggs from the water with a slotted spoon and place in a large sieve (strainer). Leave them under cold running water for about 4–6 minutes until the eggs are completely cold. This will prevent a black or darkened rim forming around the cooked egg yolk. Once the eggs have cooled, peel and leave in the fridge until required.

3 Meanwhile, prepare the serving plate. I normally put a little finely shredded iceberg lettuce on the plate and then arrange two halves of one egg on top of the lettuce. Garnish the plate as desired with some of the suggested garnishes and place a large spoonful of the mayonnaise on top of the egg. Sprinkle with a little paprika and serve with slices of brown bread.

CURRIED VEGETABLE SAMOSAS

This is party food at its best. These samosas have a mild curried flavour but you can vary the flavour as much as you like. This recipe is for vegetarian samosas, but it can also be a great way to use up any leftover bits of meat, such as cooked chicken or duck; just shred and add in with the vegetables.

SERVES 6 (V)

sunflower oil

1 red (bell) pepper, thinly sliced

1 green (bell) pepper, thinly sliced

1 medium onion, peeled and thinly sliced

3 garlic cloves, peeled and thinly sliced

75g/3oz cauliflower, broken into florets

75g/3oz/¾ cup beansprouts

75g/3oz/¾ cup mangetout (snow peas)

1 tsp Thai green curry paste

½ tsp ground cumin

2 tbsp chilli jam

1 packet of filo (phyllo) pastry, naturally thawed

About 110g/4oz/1 stick butter, melted

Vegetable or sunflower oil, for deep-frying (optional)

Mango chutney or a dipping sauce, to serve

1 Heat a large wok with a little oil, and when hot, add all the vegetables and stir-fry for about 2–3 minutes until they are lightly glazed. Next add the curry paste and stir-fry until the vegetables are coated in the paste. Add the cumin and chilli jam and stir-fry for a few minutes until everything has combined with the flavours and heated through. Transfer the vegetables to a bowl and allow to cool.

2 Meanwhile, lay the filo pastry sheets on the work surface (counter) and cut the sheets into 18cm/7in squares. Brush each individual square with melted butter and stick about three squares directly on top of each other to make the samosas strong enough.

3 Place a spoonful of the vegetable mixture in the centre of one of the pastry squares then fold over and secure tightly into a triangular shape. You can use a little additional melted butter if required, which will act as a glue to secure the pastry in place. Repeat this process with the remaining pastry and vegetable mixture. Store in the fridge until ready to cook.

4 Preheat the oven to 190°C (375°F), Gas mark 5 or heat enough oil for deep-frying in a deep-fat fryer or deep-sided saucepan to 180°C (350°F) or until a small piece of white bread turns golden brown in about 30 seconds. If baking in the oven, brush the samosas with the remaining melted butter then place on a baking tray lined with parchment paper and bake for 5–6 minutes on each side. Alternatively, deep-fry in the hot oil for 45 seconds until golden brown. Remove with a slotted spoon and drain on kitchen paper.

5 Serve the samosas with mango chutney or a dipping sauce.

TIP

Spring roll pastry, available from Asian markets, tends to be more resilient than filo pastry, so use that if you prefer.

TIGER PRAWNS WITH A MANGO SALSA

I love how tiger prawns (jumbo shrimp) have such a delicate flavour but with a great meaty texture. Mango is the perfect accompaniment; the combination of the two makes for a delicious light summer starter (appetizer)!

SERVES 4

4 slices of crusty bread

1 tbsp olive or sunflower oil

16 tiger prawns (jumbo shrimp)

Juice of ½ lime

Cracked black pepper

MANGO SALSA

1 large firm mango

1 bunch of spring onions (scallions), trimmed and chopped

1 tbsp chopped fresh coriander (cilantro)

½ red chilli

50ml/2fl oz/¼ cup olive oil

Juice of ½ lime

Salt and freshly ground black pepper

1 Begin by preparing the mango salsa. Choose a mango that is not too soft. An over-ripe mango will make a very soggy salsa. Cut the mango into 5mm/¼in cubes and place in a small bowl with the chopped spring onions and coriander.

2 Finely dice the red chilli and add this to the salsa as well. Make sure the chilli is diced very finely, as large chunks of chilli are unpleasant. Next pour in the olive oil and the lime juice then season lightly. Store in the fridge until required.

3 Preheat the barbecue or a griddle pan (grill pan). Brush the slices of bread with a little oil and toast on the barbecue or the griddle pan until golden brown on both sides.

4 Place the tiger prawns in a large bowl then sprinkle with the lime juice and a little cracked black pepper. Place the prawns on the barbecue or griddle pan and cook for about 2 minutes on each side.

5 Remove the prawns from the barbecue or griddle pan and serve on top of a piece of toasted bread with a spoonful of the mango salsa.

ASIAN CRAB CAKES

I normally make these fancy fishcakes as a starter (appetizer), but they are also good as a main course (entrée). You can buy ready-prepared crabmeat, or use whole crabs and save the shells for the Crab Bisque in Chapter 2.

SERVES 6–12

3 large potatoes, unpeeled

450g/1lb prepared crabmeat

2 tsp sunflower oil, plus extra 2 tbsp for frying

½ red chilli, finely chopped

2 garlic cloves, peeled and crushed

½ red onion, peeled and finely chopped

2.5cm/1in piece fresh root ginger (gingerroot), peeled and grated

1 large egg yolk

Sweet chilli jam, to serve

COATING

75g/3oz/½ cup plain (all-purpose) flour

Salt and freshly ground black pepper

2 large eggs mixed with 5 tbsp milk

200g/7oz/4 cups fresh white breadcrumbs

1 tbsp sesame seeds

1 tsp dried chilli flakes

1 Cook the potatoes in a large saucepan of boiling water for about 15–20 minutes or until tender. Drain and set aside until cool enough to handle, then peel them. Return the potatoes to the pan and mash. Allow to cool.

2 Pick through the crabmeat to make sure that there are no bones or traces of shell.

3 Heat the 2 teaspoons of oil in a frying pan, add the chilli, garlic, onion and ginger and fry until everything has softened, then remove from the heat and allow to cool.

4 Once the potatoes and chilli mixture are cold, mix the potatoes, crabmeat and chilli mixture together with the egg yolk. Using damp hands, divide the mixture into 6–12 balls and flatten slightly into round cakes.

5 For the coating, prepare three bowls, one with seasoned flour, a second with the beaten egg and milk and a third with fresh breadcrumbs mixed with sesame seeds and chilli flakes.

6 Put the crab cakes into the seasoned flour and roll until coated, then shake off the flour. Transfer the cakes to the egg and milk mixture and turn until coated then shake off the excess. Place the crab cakes in the breadcrumbs and roll until coated all over. Place the crab cakes on a plate.

7 Heat the 2 tablespoons of oil in a large pan and fry the crab cakes for 2–3 minutes on each side until piping hot. Alternatively, bake them in an oven preheated to 190°C (375°F), Gas mark 5, for 12–15 minutes or until piping hot. Serve immediately with sweet chilli jam.

SMOKED SALMON WITH PICKLED CUCUMBER AND CITRUS CREME FRAICHE

I’m a firm believer that smoked salmon should be served as plain and as simply as possible. So I love this combination of ingredients, because the light flavours of the cucumber and lemon don’t overwhelm the fish.

SERVES 4

1 large cucumber

150ml/5fl oz/2/3 cup rice wine vinegar

4 tsp caster (superfine) sugar

¼ tsp chopped fresh dill

Cracked black pepper

1 shallot, peeled and very finely diced

CITRUS CREME FRAICHE

75g/3oz/1/3 cup crème fraîche

Finely grated zest of 1 lemon

Finely grated zest and juice of 1 lime

1 tbsp chopped fresh parsley

Salt and freshly ground black pepper

TO SERVE

4 large slices of smoked salmon

Salad leaves (salad greens)

2 lemons, cut into wedges

1 To make the citrus crème fraîche, place the crème fraîche in a mixing bowl and whisk for a moment or two to soften it. Add the grated lemon zest, grated lime zest and juice, chopped parsley and seasoning and mix well to incorporate. Transfer to a clean bowl and store in the fridge until required.

2 To pickle the cucumber, using a vegetable peeler, slice the cucumber into very long thin strips, then with a very sharp knife, cut each strip into long ribbons and place in a bowl. Be careful not to add any of the seeds, as this can make the pickled cucumber very soggy.

3 Gently heat the rice wine vinegar and sugar together in a small saucepan. Do not bring the mixture to the boil but merely a gentle simmer. Add the chopped dill, some cracked black pepper and the finely diced shallot to the bowl with the cucumber and then pour the warmed vinegar and sugar mixture on top. Allow this mixture to cool and if possible allow it to infuse and develop in flavour for a number of days before using.

4 To serve, arrange a slice of salmon flat on a serving platter. Garnish with some mixed lettuce leaves and lemon wedges. Place a dollop of citrus crème fraîche on the platter with the salmon and arrange a small pile of pickled cucumber on the side.

SALMON SALADE NICOISE

This particular recipe is a variation on the classic Provençal favourite, as it uses salmon instead of tuna. I like to serve it with a well-chilled, high-acidity white wine, to complement the strong flavours of the dish, such as Bellet or Palette, which you can find in most good off-licences.

SERVES 4

4 portions of salmon, about 175g/6oz each

8 new potatoes, scraped or scrubbed

Salt and freshly ground black pepper

8 quails’ eggs, at room temperature

110g/4oz/¾ cup extra-fine French beans (green beans), trimmed

4 Little Gem (Boston) lettuce hearts, quartered lengthways and separated

4 ripe plum tomatoes, roughly chopped

1 red onion, peeled and finely sliced

6 anchovy fillets, cut lengthways into thin strips

16 black olives in brine, pitted and drained

8 fresh basil leaves, torn

MARINADE

100ml/3½fl oz/scant ½ cup extra-virgin olive oil

3 tbsp aged red wine vinegar

2 tbsp chopped fresh flat-leaf parsley

2 tbsp snipped fresh chives

2 garlic cloves, peeled and finely chopped

1 To make the marinade, place all the ingredients in a bowl, add 1 teaspoon each of salt and pepper, and whisk to combine.

2 Place the salmon in a shallow non-metallic dish and pour over half of the marinade. Cover with clingfilm (plastic wrap) and chill for 1–2 hours to allow the flavours to penetrate the salmon, turning every 30 minutes or so.

3 Place the potatoes in a pan of boiling salted water, then cover, reduce the heat and simmer for 10–12 minutes or until just tender. Drain and leave to cool completely, then cut into quarters lengthways.

4 Place the quails’ eggs in a small pan and just cover with boiling water then cook for 4 minutes. Drain and rinse under cold running water, then remove the shells and cut each egg in half. Plunge the French beans into a pan of boiling salted water and blanch for a minute or so, then drain and refresh under cold running water.

5 Heat a griddle pan (grill pan) for 5 minutes. Remove the salmon from the marinade, shaking off any excess and set any remaining marinade aside. Cook the salmon for 5–6 minutes on each side, depending on how thick it is. When cooked, the fish should feel quite firm to the touch.

6 Arrange the lettuce leaves on serving plates or one large platter and add the potatoes, French beans, tomatoes, onion and anchovies. Put the salmon on top and drizzle over the remaining marinade. Scatter over the quails’ eggs, olives and torn basil leaves to serve.

PAN-ROASTED SCALLOPS WITH A BRANDY CREAM REDUCTION

Scallops are a fabulous starter (appetizer) and serving them with a small amount of this rich sauce turns them into a delightful special-occasion treat.

SERVES 4

1 leek, trimmed

1 carrot, peeled

12 large scallops, corals removed

Salt and cracked black pepper

Sunflower oil, for drizzling

25g/1oz/¼ stick butter

1½ tbsp brandy

200ml/7fl oz/generous ¾ cup pouring cream

4 tsp chopped fresh flat-leaf parsley, plus extra sprigs to garnish

250ml/9fl oz/1 cup sunflower oil 1

large sweet potato

Salt and freshly ground black pepper

1 Chop the leek and carrot into very thin strips and set aside.

2 To make the sweet potato crisps, heat the oil in a deep-fat fryer or a deep-sided saucepan to 180°C (350°F) or until a small piece of white bread turns golden brown in about 30 seconds.

3 Peel the sweet potato and, using a very sharp knife or a vegetable peeler, cut the sweet potato into thin strips. Deep-fry the potato strips for 2–3 minutes, then remove with a slotted spoon and drain on kitchen paper (paper towels). If using a saucepan to deep-fry the crisps, then carefully drop the sweet potato strips into the hot oil in batches. Season with a little salt and pepper and set aside until required.

4 Meanwhile, heat a large frying pan. Season the scallops with a little salt and cracked black pepper, drizzle with a little oil and sear quickly in the hot pan. Just as they are almost cooked, add the butter, which will give the scallops a nice glaze.

5 Remove the scallops from the pan and leave in a warm place or in a low oven for a few moments.

6 Meanwhile, keep the pan hot and quickly stir-fry the leek and carrot strips until they are just softened. Stir in the brandy and remove the pan from the heat. Set the mixture alight with a match, taking care to keep the flames away from your face, hands and other objects in the vicinity, and ensuring your extractor fan is turned off. Let the flames flare up then die down, and return the pan to the heat. Next add the cream and gently bring to the boil. Season to taste and then mix in the chopped parsley.

7 Spoon a little of the brandy and vegetable reduction onto a plate and top with three glazed scallops. Garnish with a sprig of flat-leaf parsley and the sweet potato crisps.

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