Mussel salad / Spicy noodle salad

Mussel salad



serves 4–6



ingredients



450g/1lb new potatoes



2 bay leaves



900g/2lb black mussels



pinch of saffron threads



175ml/6fl oz dry white wine



4 tablespoons sour cream



1 small onion, sliced



2 teaspoons chopped fresh parsley



2 sprigs of fresh thyme



salt and ground black pepper



Put the potatoes in a pan of cold, lightly salted water. Bring to the boil, then reduce the heat and simmer for 20 minutes or until tender. Drain and leave to cool.

Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don’t close when tapped on the work surface. Rinse well. Put the wine, onion, thyme, bay leaves and half the mussels in a saucepan with a tight-fitting lid. Cover and cook over a high heat, stirring once, for 4–5 minutes until the mussels start to open. Remove the mussels as they open (discard any that remain closed). Cook the remaining mussels the same way and leave to cool.

Reserve 125ml/4fl oz of the mussel cooking liquid and strain. While it is still warm, stir in the saffron. Whisk in the sour cream and season well.

Cut the potatoes into quarters. Remove the mussels and discard the shells. Combine the potatoes and mussels in a bowl, and add the saffron dressing.Sprinkle with the parsley, and serve immediately.





Spicy noodle salad



serves 4



ingredients



• In a large bowl, mix the noodles



250g/9oz cooked rice noodles



with the broccoli and mangetout,



175g/6oz broccoli, blanched



and toss with the sesame oil, plum



175g/6oz mangetout, blanched



sauce and soy sauce.



2 teaspoons sesame oil



• Sprinkle with the spring onions and



2 tablespoons plum sauce



chillies, and serve.



4 tablespoons soy sauce



sliced spring onions, to serve



chopped fresh red chillies,



to serve







Waldorf chicken salad



serves 4



ingredients



• Quarter, core and dice the apples.



500g/1lb 2oz red apples



Put the diced apple in a bowl with



3 tablespoons freshly squeezed



the lemon juice and 1 tablespoon



lemon juice



of the mayonnaise. Cover with



150ml/5fl oz mayonnaise



cling film; leave for 40 minutes.



1



bunch of celery, thinly sliced



• Add the celery, shallots, garlic and



4



shallots, sliced



walnuts to the apple, mix then add



1 garlic clove, crushed



the remaining mayonnaise and



75g/3oz walnuts, chopped



blend thoroughly. Add the chicken



500g/1lb 2oz skinless lean



and mix well.



cooked chicken, cubed



• Line a salad bowl with the lettuce



1



Cos lettuce



leaves. Pile the chicken salad into



salt and ground black pepper



the centre, season and serve.







Asparagus & potato salad



serves 6



ingredients



450g/1lb small waxy potatoes



225g/8oz young spinach leaves,



125ml/4fl oz extra virgin olive oil



rinsed and drained



2 shallots, finely chopped)



salt and freshly ground



4 tablespoons white wine vinegar



black pepper



900g/2lb fresh asparagus tips or



young asparagus, trimmed



Preheat the oven to 220°C/425°F/Gas mark 7.

Put the potatoes in a roasting tin, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast for 20–30 minutes until just soft to the centre, then cool.

Meanwhile, in a small bowl, whisk together some salt, pepper, the shallots, vinegar and the remaining oil. Slice the potatoes thickly, put into a large bowl, pour the dressing over and marinate for 10 minutes.

Cook the asparagus in lightly salted boiling water for 3–4 minutes. Drain carefully, and put into a bowl of ice-cold water to retain the colour and stop the spears cooking further. Drain again, then add to the potatoes with the spinach.Toss together carefully, and serve.





Crab & crispy noodles



i



ngredients



serves 4–6



vegetable oil for deep-frying



For the dressing



50g/2oz Chinese rice noodles



50ml/2fl oz vegetable oil



2 cooked crabs



1 tablespoon sesame oil



100g/4oz alfalfa sprouts



1⁄2 fresh red chilli, seeded and



1 small iceberg lettuce



finely chopped



4 sprigs of fresh coriander,



1 piece preserved stem ginger in



chopped



syrup, cut into strips, drained,



1 tomato, peeled and diced



and 2 teaspoons syrup reserved



4 sprigs of fresh mint, roughly



2 teaspoons light soy sauce



chopped



juice of 1⁄2 lime



To make the dressing, combine the vegetable and sesame oils in a bowl. Add the chilli, ginger and syrup, soy sauce and lime juice.

Heat the oil in a wok over a high heat. Fry the noodles, one handful at a time, until crisp. Lift out and drain on kitchen paper.

Flake the white crabmeat into a bowl, and mix well with the alfalfa sprouts. Put the lettuce, coriander, tomato and mint in a serving bowl, pour the dressing over and toss lightly. Place a nest of noodles on top, then add the crabmeat and alfalfa sprouts.Serve.





Simple bean salad



serves 6



ingredients



• Heat the oil in a small heavy pan.



2



tablespoons olive oil



Sauté the garlic until golden but



2



garlic cloves, sliced



not scorched. Stir in the beans,



2 x 400g/14oz cans flageolet



then leave to marinate in the oil for



beans, drained and rinsed



10–15 minutes.



extra virgin olive oil for drizzling



• When ready to serve, drizzle a



2



tablespoons basil pesto



little oil over until the beans are



freshly squeezed lemon juice



generously coated, then add the



salt and freshly ground



pesto sauce and lemon juice to



black pepper



taste. Season with salt and pepper,



small handful of fresh basil



then stir in the basil leaves. Serve



leaves



straight away.







Crab, melon & cucumber



serves 4



ingredients



• Whisk together the vinegar and oil,



2 tablespoons white wine



and season with salt and pepper.



vinegar



In a bowl, toss the crabmeat in half



150ml/5 fl oz olive oil



the dressing. Add the pickled



salt and ground black pepper



ginger and root ginger.



2 tablespoons pickled ginger,



• Arrange a few chicory leaves,



chopped



cucumber ribbons and a melon



2.5cm/1in piece of fresh root



quarter on each of four serving



ginger, peeled and grated



plates. Spoon the crabmeat and



225g/8oz fresh cooked white



remaining dressing over the top,



crabmeat, flaked



and serve.



1 large head chicory, trimmed



and leaves separated



1⁄2 cucumber, seeded and pared

into ribbons



1 charentais melon, peeled,



seeded and cut into quarters





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