thai salad

Based on a Nadiya Hussein recipe, slightly adapted.  Hot and spicy!  

• If everyone is ok with true Thai-style hot, put all the sauce on.  If not use half and put the rest in a jug for people to spice it up to taste.

For 4 as a full course or 8 as an accompaniment

• 100g green beans
• Half a papaya, not too ripe, peeled, seeds removed
  
• 1 cucumber, peeled, core removed
• 10 cherrry tomatoes, cut in half
• 1 large carrot, peeled
• 1 small red onion
• 150g cooked prawns (or if raw, stir fry for 4 minutes)
• 80g roasted salted peanuts

For the sauce:

• 4 red chillies or 7 bird's eye chillies, thinly sliced
• 3 garlic clove, crushed
• 1 tbsp brown sugar
• 2 limes, juice only (about 4 tbsp)
  
• 4 tbsp Thai fish sauce

1. Make up the sauce by putting all the ingredients in a container and whizzing up with a stick blender. If possible do this an hour or more in advance and chill.
2. Blanch the green beans in boiling water for 4 minutes. Drain, run under cold water and leave to cool. 
3. Meanwhile, slice up the papaya, cucumber and carrot into thin matchstick-like pieces; halve the onion, thinly slice and separate the rings.
4. Combine the papaya, cucumber, carrot and red onion in a large bowl. Mix by hand. 
5. Add the sauce to the salad and mix everything together. 
6. Distribute the tomatoes, prawns and peanuts on top.
7. Serve chilled.

salmon en croute

 

A spectacular presentation dish for a dinner party, producing lovely juicy baked salmon with a crisp pastry shell.

Adapted from recipes by Mary Berry and James Martin, this dish is also known as salmon coulibiac

for ~ 8

For the filling

• 250g mushrooms, finely chopped

• 50g butter

• 200g leaf spinach, chopped

• 100g cream cheese

• salt and pepper

For the salmon

• 2 whole salmon sides, filleted and skin removed, total weight about 1.5kg

• large bunch fresh dill, chopped

• 2 250g packs ready-rolled puff pastry – keep in the fridge until you use it

• egg wash: 1 egg yolk plus 1 tbsp milk

For the herb sauce

• 3 spring onions, finely chopped

• herbs: for example:

• 1 tbsp snipped fresh chives

• 2 tbsp chopped fresh flatleaf parsley

• 1 tbsp chopped fresh dill

• 200g/7oz full-fat crème fraîche

• ½ lemon, juice only (or 2 tbsp juice)

Method

1. Filling:

• Heat half the butter over a medium heat in a frying pan.

• Fry the mushrooms until the they have released their water and most is evaporated, then remove to a bowl.

• Return the pan to the heat, add the remaining butter then wilt the spinach leaves.

• Add to the mushrooms, allow to cool, add the cream cheese and mix thoroughly, then season to taste with salt and pepper.

2. Assembly:

• Work quickly so that the puff pastry stays cool.

• Roll out flat one of the puff pastry sheets on a sheet of parchment/greaseproof paper placed on a board.

• Place one of the fillets onto the pasty centrally, cut back the pastry if necessary so that there is about 3cm all round bigger than the fillet. Turn this up against the sides of the fillet, then paint the outer face with the egg wash.

• Spread the filling across the whole face of the fillet.

• Place the other fillet on top.

• Now unwrap the other puff pasty sheet and lay this over the assembly. You can use a rolling pin to lift the sheet over the assembly. Press down against the first sheet to form a good seal.

• Brush all over with the egg wash.

3. Baking:

• Preheat the oven to 220C with a baking tray inside.

• Transfer the assembly to the baking sheet still on its parchment (htis will help you transfer it).

• Bake for 25 minutes, then reduce the temperaure to 200C and bake for a further 12-15 minutes until the pastry is golden brown.

• Remove to a serving plate.

4. Sauce: Place all of the ingredients in a bowl, season with salt and pepper and stir to combine.

5. Serving: Leave the salmon to rest for about 15 minutes before carving into thick slices at the table. Serve with the herb sauce, new potatoes and salad.