TO DRINK: The grassy, lemon flavours of a semillon is like a squeeze of lemon over the fish and brings out the sweetness of the peas
Print Recipe Herby poached salmon with greens and steamed basmati Ingredients 750ml (3 cups) vegetable stock 1 red chilli, sliced juice and zest of 2 limes 5cm fresh ginger, sliced sea salt and freshly ground black pepper, to taste 4 x salmon fillet portions steamed basmati rice, to serve fresh rocket, to serve sliced red
Slow cooking ensures the meat is tender and can easily be shredded for the ultimate sandwich… TO ASSEMBLE Toast the bread or rolls in the oven. Spread with your favourite mustard, add fresh rocket and top with plenty of pulled brisket. Make a quick yoghurt dressing by combining 125ml (½ cup) Greek yoghurt with 30ml (2 tbsp) mayonnaise, 30ml (2 tbsp) fresh chopped chives and a squeeze of lemon juice. Season well. Top the pulled brisket with yoghurt dressing and garnish with julienned carrots and spring onions before serving.
Instead of a grilled fillet dish with the usual salsa, this roasted fillet, onion and avocado towers served with goat’s cheese dressing recipe has been deconstructed into an elegant…
Print Recipe Vietnamese vegetable pho noodle soup with Asian basil Serves: 4 Cooking Time: 1 hour 45 mins Ingredients STOCK 1 onion, chopped 1 x 5cm piece fresh ginger, sliced 4 star anise 1 cinnamon stick 30ml fish sauce 15ml sugar 1,5 litres good-quality vegetable stock juice of 2 limes salt, to taste SOUP 12
The subtle taste of the Gorgonzola is off-set by the crunchy toasted walnuts. Served with a toasted baguette, this is real comfort food.
Sift together 500g icing sugar and 450g very finely ground almonds three times in a bowl. Add 2 large egg whites and 5ml (1 tsp) vanilla extract and mix to make a stiff paste. Knead until smooth. Wrap tightly in plastic wrap and store in the fridge for up to one week – if it lasts that long! Serve it as is, dust with cocoa powder or use on cakes.
Print Recipe Filo egg cups Serves: 4 Ingredients 30ml (2 tbsp) melted butter 4 sheets filo pastry 200g roasted vine tomatoes 150g roasted peppers 45ml (3 tbsp) chopped piquanté peppers 100g feta, crumbled 4 eggs sea salt and freshly ground black pepper, to taste fresh rocket, to serve Instructions 1 Preheat the oven to 180°C
Who can resist the comforting deliciousness of gnocchi? Especially when it’s bacon, pear and blue cheese gnocchi with sage. This smoky, cheesy, slightly sweet dish is the perfect quick and satisfying dinner.