11/24/15 recipe -Taste USA

Tuesday, November 24, 2015

salmon fillets with sage and quinoa

How to make salmon fillets with sage and quinoa recipe

Serves 4

Preparation time 5 minutes, Cooking time 15 minutes

Ingredients:
200 g (7 oz) quinoa
100 g (3½ oz) butter, at room temperature
8 sage leaves, chopped
small bunch of chives
grated rind and juice of 1 lemon
4 salmon fillets, about 175 g (6 oz) each
1 tablespoon olive oil
salt and pepper

Method:
Cook the quinoa in a saucepan of unsalted boiling water for about 15 minutes or according to the packet instructions until cooked but firm.

Meanwhile, mix together the butter, sage, chives and lemon rind in a small bowl and season to taste with salt and pepper.

Rub the salmon fillets with the oil, season with pepper and cook in a preheated frying pan, turning carefully once, for about 8–10 minutes or until cooked through and the salmon flakes easily. Remove from the pan and leave to rest.

Drain the quinoa, stir in the lemon juice and season to taste. Spoon on to serving plates and top with the salmon, topping each piece with a knob of sage butter.

For salmon with tarragon & couscous, replace the sage leaves with 4 sprigs of tarragon and the quinoa with 250 g (8 oz) couscous. Put the couscous in a heatproof bowl and pour over 400 ml (14 fl oz) boiling water.

Cover and leave to stand for 5–8 minutes, or according to the packet instructions, until the liquid has been absorbed and the grains are soft. Fluff up with a fork and season. Dress with a little lemon juice and olive oil and serve with the salmon, as above.

salmon fillets with sage and quinoa

Smoked trout and grape salad

How to make smoked trout and grape salad recipe

Serves 2

Preparation time 15 minutes

Ingredients:
200 g (7 oz) smoked trout
160 g (5½ oz) red seedless grapes
75 g (3 oz) watercress
1 fennel bulb
Dressing
3 tablespoons mayonnaise
4 cornichons, finely diced
1½ tablespoons capers, drained and chopped
2 tablespoons lemon juice
salt and pepper

Method:
Flake the smoked trout into bite-sized pieces, removing any bones and skin, and place in a large salad bowl. Wash and drain the grapes and watercress leaves and add them to the bowl. Finely slice the fennel and stir through the salad.

Make the dressing. Mix together the mayonnaise, cornichons, capers and lemon juice in a bowl. Season to taste with salt and pepper, then carefully mix through the salad and serve.

For crispy trout salad, prepare the dressing as above and add 1 finely chopped hard-boiled egg, 1 tablespoon chopped parsley and 2 finely chopped anchovy fillets.

Prepare the salad as above (omitting the smoked trout) and adding 1 green apple, cut into matchsticks. Season 2 pieces of fresh trout, about 140 g (4½ oz) each, with salt and pepper.

Heat 1 tablespoon vegetable oil in a frying pan over a high heat and cook the trout, skin side down, for 4 minutes, pressing it down with a fish slice to give an evenly crispy skin.

Turn over the fish and cook for a further 2 minutes or until it is just cooked through. Toss the salad with the dressing and serve immediately with the crispy trout.

Smoked trout and grape salad

Cod fillets with tomato and rocket

How to make Cod fillets with tomato and rocket recipe

Serves 4

Preparation time 5 minutes, Cooking time 12–15 minutes

Ingredients:
4 chunky cod fillets, about 150 g (5 oz) each
3 tablespoons olive oil
2 garlic cloves, chopped
300 g (10 oz) cherry tomatoes on the vine
2 tablespoons balsamic vinegar
4 tablespoons chopped basil
125 g (4 oz) rocket leaves
salt and pepper

Method:
Rub the cod fillets all over with 1 tablespoon of the oil and season well with salt and pepper.

Scatter over the garlic and put the fish in a roasting tin lined with baking paper. Arrange the cherry tomatoes alongside and drizzle with the remaining oil, the balsamic vinegar and basil. Season with salt and pepper to taste.

Cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes or until the fish is flaky and the tomatoes are roasted. Serve the cod with the tomatoes and rocket leaves.

For cod with Italian-style salsa, oil and season the cod fillets as above and fry for 5–6 minutes or until cooked through and golden brown.

To make the salsa, mix together 8 finely chopped sun-dried tomatoes, 2 tablespoons roughly chopped basil leaves, 1 tablespoon drained capers, 1 tablespoon lightly crushed toasted pine nuts and 2 tablespoons olive oil in a bowl. Serve with a rocket salad.

Cod fillets with tomato and rocket

Grilled sardines with tomato salsa

How to make grilled sardines with tomato salsa recipe

Serves 1

Preparation time 10 minutes, Cooking time 3–4 minutes

Ingredients:
3 fresh sardines, about 125 g (4 oz) in total, gutted
4 tablespoons lemon juice
1 tablespoon chopped basil
salt and pepper
Tomato salsa
8 cherry tomatoes, chopped
1 spring onion, sliced
1 tablespoon chopped basil
½ red pepper, cored, deseeded and chopped

Method:
Make the tomato salsa by mixing together all the ingredients in a bowl.

Put the sardines on a baking sheet and drizzle with the lemon juice. Season to taste with salt and pepper. Cook the sardines under a preheated hot grill, turning once, for 3–4 minutes or until cooked through.

Sprinkle with the chopped basil and serve immediately with the tomato salsa and toasted ciabatta.

For quick sardine & anchovy toasts, cook the sardines as above, then put them in a food processor or blender with 50 g (2 oz) can anchovies in oil, drained, 1 crushed garlic clove, a sprig of parsley and 2 tablespoons olive oil. Whizz to a paste, then spread over slices of toasted ciabatta, sprinkle with chopped parsley and serve.

Grilled sardines with tomato salsa

Mixed seafood grill

How to make mixed seafood grill recipe

Serves 4

Preparation time 10 minutes, plus infusing, Cooking time 10 minutes

Ingredients:
300 g (10 oz) ready-prepared squid, cleaned
12 raw prawns, unpeeled
12 live clams, cleaned
12 live mussels, scrubbed and debearded
lemon wedges, to serve
Dressing
2 garlic cloves, peeled and bruised
6 tablespoons extra virgin olive oil
2 tablespoons chopped parsley

Method:
Cut down the side of the squid so that it can be laid flat on a chopping board. Using a sharp knife, lightly score the inside flesh in a crisscross pattern, then cut the squid into 3 cm (1¼ inch) squares. Chill until required.

Make the dressing. Put the garlic in a small bowl, add the oil and stir in the parsley. Leave the flavours to infuse for at least 15 minutes.

When ready to serve, heat a ridged griddle pan over a high heat until searing hot. Lightly brush the prawns and squid with half the dressing. Add the prawns to the pan and cook for 3–4 minutes on each side or until they turn pink. Transfer to a warmed serving platter.

Add the squid flesh (but not the tentacles), the clams and mussels to the pan (discarding any that don’t shut when tapped), and cook for 5–7 minutes or until the squid turns white and is charred and the clams and mussels have opened. Discard any that remain closed.

Add the squid tentacles and cook for 2–3 minutes more, then transfer everthing to the serving platter and drizzle all the seafood with the remaining dressing. Serve immediately with lemon wedges, avocado dip (see below) and bread, if liked.

For tangy avocado dip to serve as an accompaniment, halve, stone and peel 2 very ripe, large avocados and put in a food processor or blender with 2 tablespoons good-quality mayonnaise, 2 tablespoons soured cream, the juice of 1 lemon, 1 teaspoon mild chilli sauce, if liked, and some salt and pepper. Blend until smooth, spoon into a small bowl and place on the serving platter.

Mixed seafood grill

Soy and orange salmon with noodles

How to make Soy and orange salmon with noodles recipe

Serves 4

Preparation time 5 minutes, Cooking time 10–15 minutes

Ingredients:
4 skinless salmon fillets, about 175 g (6 oz) each
spray olive oil, for oiling
250 g (8 oz) dried soba noodles
4 tablespoons dark soy sauce
2 tablespoons orange juice
2 tablespoons mirin (rice wine)
2 teaspoons sesame oil
2 tablespoons sesame seeds

Method:
Remove any bones from the salmon fillets and put the salmon in a bowl. Heat a heavy-based frying pan until hot and spray lightly with oil. Add the salmon and cook for 3–4 minutes on each side or until cooked through. Remove from the pan, wrap loosely in foil and leave to rest for 5 minutes.

Meanwhile, cook the noodles in a large saucepan of boiling water for about 5 minutes, or according to the packet instructions, until just tender.

While the noodles are cooking, mix together the soy sauce, orange juice and mirin in a bowl, then pour into the frying pan and bring to the boil. Reduce the heat and simmer for 1 minute.

Drain the noodles well, return to the pan and toss with the sesame oil and sprinkle over the seeds. Divide the salmon among 4 serving bowls and top with the sauce. Serve with steamed sugar snap peas.

For salmon, orange & soy parcels, put each salmon fillet on a 30 cm (12 inch) square of foil. Draw the foil edges up to form ‘cups’ and add the soy sauce, orange juice and mirin as above, along with 2 sliced spring onions, 2 sliced garlic cloves and 2 teaspoons peeled and grated fresh root ginger.

Seal the edges of the foil together to form parcels, transfer to a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Remove from the oven and leave to rest briefly, then serve with steamed rice.

Soy and orange salmon with noodles

Pasta crab and rocket salad

How to make Pasta crab and rocket salad recipe

Serves 1

Preparation time 5 minutes, plus cooling, Cooking time 10 minutes

Ingredients:
50 g (2 oz) dried pasta, such as rigatoni
grated rind and juice of ½ lime
2 tablespoons crème fraîche
85 g (3¼ oz) can crab meat, drained
8 cherry tomatoes, halved
handful of rocket leaves

Method:
Cook the pasta in a saucepan of boiling water according to the packet instructions until al dente. Drain well and leave to cool.

Mix together the lime rind and juice, crème fraîche and crab meat in a large bowl. Add the cooled pasta and mix again.

Add the tomatoes and rocket leaves to the bowl, toss everything together and serve.

For pasta salad with tuna & chilli, cook the pasta as above. Drain a 140 g (4½ oz) can of tuna and mix through the cooled pasta.

Add 1 deseeded and finely chopped red chilli, the grated rind and juice of 1 lemon, 2 tablespoons chopped parsley, a handful of rocket leaves and 2 tablespoons olive oil and mix together well. Season to taste with salt and pepper and serve.

Pasta crab and rocket salad

Prawns with garlicky beans

How to make Prawns with garlicky beans recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
4 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
2 x 400 g (13 oz) cans cannellini, haricot or butter beans, drained
100 ml (3½ fl oz) vegetable or fish stock
400 g (13 oz) raw peeled prawns
½ teaspoon mild sweet paprika
2 tablespoons sun-dried tomato paste
1 tablespoon chopped oregano
2 teaspoons clear honey pepper

Method:
Heat 2 tablespoons of the oil in a saucepan, add the onion and fry gently for 5 minutes. Add the garlic and fry for a further minute.

Remove the pan from the heat. Tip in the beans and use a potato masher to crush them. Add the stock and plenty of pepper and set aside.

Dust the prawns with the paprika and a little salt. Heat the remaining oil in a frying pan, add the prawns and fry for 5–6 minutes, turning once or twice during cooking, until they turn pink and are cooked through. Stir in the tomato paste, oregano, honey and 2 tablespoons water and cook for 2–3 minutes or until it begins to bubble.

Meanwhile, reheat the pan with the beans until piping hot. Spoon the bean mixture into small dishes, pile the prawns on top and pour over the cooking juices.

For blackened cod with garlicky beans, prepare and cook the beans as above. Spread one side of each of 4 x 175g (6oz) cod fillets with 1 heaped teaspoon of ready-made black olive tapenade.

Heat 2 tablespoons olive oil in a griddle pan over a medium heat, add the fish and cook for about 5 minutes on each side or until cooked through. Serve on a bed of crushed beans, sprinkle with chopped black olives and parsley.

Prawns with garlicky beans

Griddled red snapper with spinach

How to make Griddled red snapper with spinach recipe

Serves 4

Preparation time 5 minutes, Cooking time 8 minutes

Ingredients:
4 red snapper fillets, about 175 g (6 oz) each
250 g (8 oz) baby leaf spinach
1 teaspoon pumpkin seeds
1 teaspoon sunflower seeds
2 teaspoons olive oil
1 bunch of spring onions, shredded, to garnish

Method:
Heat a griddle pan over a medium heat, add the snapper fillets and cook for 4 minutes on each side or until cooked through and the fish flakes easily when pressed with a fork.

Meanwhile, steam the spinach until just tender. Drain well, then mix the pumpkin seeds, sunflower seeds and oil with the spinach in a bowl. Serve immediately with the snapper fillets on top, garnished with the shredded spring onions.

For griddled red snapper with couscous, put 250 g (8 oz) couscous in a heatproof bowl and pour over 300 ml (½ pint) boiling vegetable stock. Cover and leave to stand for 8 minutes or according to the packet instructions, until the stock has been absorbed, then fluff up with a fork.

Drain 250 g (8 oz) mixed roasted peppers in oil (no need to chop them up) and mix with 1 tablespoon ground cumin, 1 tablespoon ground coriander and 1 tablespoon olive oil into the couscous. Cook the snapper fillets as above and serve on a bed of couscous, sprinkled with the shredded spring onions.

Griddled red snapper with spinach

Scallops with citrus dressing

How to make Scallops with citrus dressing recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
16 large raw prawns
24 fresh scallops, roe removed
1 large, ripe but firm mango, peeled, stoned and cut into chunks
2 tablespoons oil, for frying
125 g (4 oz) mixed salad leaves
Citrus dressing
juice of ½ pink grapefruit
finely grated rind and juice of 1 lime
1 teaspoon clear honey
1 tablespoon raspberry vinegar
75 ml (3 fl oz) lemon oil

Method:
Make the citrus dressing by mixing together all the ingredients in a small bowl.

Poach the prawns in a saucepan of simmering water for 2 minutes or until they turn pink. Drain well.

Put the scallops, mango and prawns in a bowl and pour over 3 tablespoons of the dressing. Mix well to coat, then thread them alternately on to 8 skewers.

Heat the oil in a large frying pan over a medium heat, add the skewers and fry, turning and basting occasionally, for about 5–7 minutes or until golden brown and cooked through.

Arrange the skewers on plates with the salad leaves and serve with the remaining dressing.

For haloumi & mango kebabs with citrus dressing, replace the scallops and prawns with 450–500 g (14½ oz–1 lb) haloumi cheese, cut into cubes.

Coat with the dressing, thread on to skewers with the mango and fry as above. Alternatively, cook over a barbecue for about 5–7 minutes or until slightly charred.

Scallops with citrus dressing

Tuna steaks with green salsa

How to make Tuna steaks with green salsa recipe

Serves 4

Preparation time 15 minutes, plus marinating, Cooking time 2–4 minutes

Ingredients:
2 tablespoons olive oil
grated rind of 1 lemon
2 teaspoons chopped parsley
½ teaspoon crushed coriander seeds
4 fresh tuna steaks, about 150 g (5 oz) each
salt and pepper
Salsa
2 tablespoons capers, drained and chopped
2 tablespoons chopped cornichons
1 tablespoon finely chopped parsley
2 teaspoons chopped chives
2 teaspoons finely chopped chervil
30 g (1½ oz) pitted green olives, chopped
1 shallot, finely chopped (optional)
2 tablespoons lemon juice
2 tablespoons olive oil

Method:
Mix together the oil, lemon rind, parsley and coriander seeds with plenty of pepper in a non-metallic dish. Add the tuna steaks and coat evenly with the mixture. Leave to marinate while you make the salsa.

Make the salsa by mixing together all the ingredients in a bowl. Season to taste with salt and pepper and set aside for the flavours to infuse.

Heat a ridged griddle pan or frying pan until hot, add the tuna steaks and cook for 1–2 minutes on each side or until seared all over. The tuna should be well seared but rare.

Remove from the pan and leave to rest for 2–3 minutes.Serve the tuna steaks with a spoonful of salsa, a dressed salad and plenty of fresh crusty bread.

For yellow pepper & mustard salsa, to serve as an alternative accompaniment, mix together in a bowl 2 cored, deseeded and finely chopped yellow peppers, 1 tablespoon Dijon mustard, 2 tablespoons each finely chopped chives, parsley and dill, 1 teaspoon sugar, 1 tablespoon cider vinegar and 2 tablespoons olive oil.

Tuna steaks with green salsa

Clams with tomatoes

How to make Clams with tomatoes recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
2 tablespoons olive oil
3 garlic cloves, finely chopped
2 ripe tomatoes, finely chopped
1 kg (2 lb) live clams, cleaned
125 ml (4 fl oz) Manzanilla sherry
4 tablespoons finely chopped parsley
salt and pepper

Method:
Heat the oil in a large frying pan, add the garlic and tomatoes and cook over a medium heat, stirring, for 3–4 minutes.

Discard any clams that won’t shut when tapped, then add them to the pan with the sherry and parsley. Season to taste with salt and pepper, then cover tightly and cook over a high heat, shaking the pan vigorously several times, for 4–5 minutes or until the clams have opened. Discard any that remain closed.

Serve the clams immediately in their cooking liquid or leave to cool to room temperature.

For linguine alle vongole, prepare the clams as above. Cook 400 g (13 oz) dried linguine in a large saucepan of salted boiling water according to the packet instructions until al dente.

Meanwhile, heat 1 tablespoon olive oil in a large saucepan, add 1 chopped garlic clove and 1 crumbled dried chilli and cook until softened. Add the clams and increase the heat to high, then add 100 ml (3½ fl oz) vermouth and cover tightly.

Cook as above, discarding any clams that remain closed. Drain the pasta, add to the clams and toss well, stir through some chopped parsley and serve immediately.

Clams with tomatoes

Skate with balsamic butter

How to make Skate with balsamic butter recipe

Serves 2

Preparation time 5 minutes, Cooking time 15 minutes

Ingredients:
2 teaspoons plain flour
2 skate wings, about 200 g (7 oz) each
50 g (2 oz) butter
3 tablespoons balsamic vinegar
1 tablespoon capers, drained salt and pepper

Method:
Mix the flour with a little salt and pepper and use it to dust the skate wings.

Heat a knob of the butter in a large frying pan, add the skate and fry gently for about 5 minutes on each side or until cooked through. Remove with a slotted spoon and keep warm on serving plates.

Add the remaining butter, balsamic vinegar and capers to the pan and cook over a medium heat, whisking until bubbling and syrupy. Season to taste with salt and pepper, then pour over the skate. Serve immediately with boiled baby new potatoes tossed in chopped parsley and a side salad.

For skate wings with lime & coriander tartare sauce, first make the tartare sauce. Break 1 egg into the bowl of a food processor, add ½ teaspoon sea salt, 1 peeled garlic clove and ½ teaspoon mustard powder, then switch the motor on and pour 175 ml (6 fl oz) olive oil through the feed tube in a thin, steady stream.

When all the oil has been added and the sauce has thickened, add 1 dessertspoon lime juice, 1 tablespoon drained capers, 4 cornichons, 1 tablespoon chopped coriander and some pepper. Switch on the pulse button and pulse until the ingredients are chopped. Cook the skate in a knob of butter as above and serve with the sauce.

Skate with balsamic butter

Sugar and spice salmon

How to make sugar and spice salmon recipe

Serves 4

Preparation time 5 minutes, Cooking time 10 minutes

Ingredients:
4 salmon fillets, about 200 g (7 oz) each
3 tablespoons light muscovado sugar
2 garlic cloves, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon smoked or ordinary paprika
1 tablespoon white wine vinegar
3 tablespoons groundnut oil salt and pepper
½ teaspoon cumin seeds, crushed
2 courgettes, sliced into thin ribbons
lemon or lime slices, to serve

Method:
Put the salmon fillets in a lightly oiled roasting tin. Mix together the sugar, garlic, cumin seeds, paprika, vinegar and a little salt in a bowl, then spread the mixture all over the fish so that it is thinly coated. Drizzle with 1 tablespoon of oil.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes or until the fish is cooked through.

Heat the remaining oil in a large frying pan, add the crushed cumin seeds and fry for 10 seconds. Add the courgette ribbons, season with salt and pepper and stir-fry for 2–3 minutes until just softened.

Transfer to warm serving plates and serve the salmon on top, garnished with lemon or lime wedges.

For salmon with pesto crust, put the salmon in a lightly oiled roasting tin, season with pepper and add a squeeze of lemon juice. Mix together 4 tablespoons pesto and 2 handfuls of fresh white breadcrumbs in a bowl, then spread on top of the salmon.

Grate Parmesan cheese over the top and drizzle with olive oil. Bake as above and serve with green beans and new potatoes.

Sugar and spice salmon

Lime and coconut squid

How to make lime and coconut squid recipe

Serves 2

Preparation time 15 minutes, Cooking time 5 minutes

Ingredients:
10–12 prepared baby squid, about 375 g (12 oz) including tentacles, cleaned
4 limes, halved
Dressing
2 red chillies, deseeded and finely chopped
finely grated rind and juice of 2 limes
2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
100 g (3½ oz) freshly grated coconut
4 tablespoons groundnut oil
1–2 tablespoons chilli oil
1 tablespoon white wine vinegar

Method:
Cut down the side of each squid so that they can be laid flat on a chopping board. Using a sharp knife, lightly score the inside flesh in a crisscross pattern.

Mix all the dressing ingredients together in a bowl. Toss the squid in half the dressing until thoroughly coated.

Heat a ridged griddle pan until smoking hot, add the limes, cut side down, and cook for 2 minutes or until well charred. Remove from the pan and set aside. Keeping the griddle pan very hot, add the squid pieces and cook for 1 minute. Turn them over and cook for a further minute or until they turn white, lose their transparency and are charred.

Transfer the squid to a chopping board and cut into strips. Drizzle with the remaining dressing and serve immediately with the charred limes and a salad of mixed green leaves.

For lemon & garlic squid, remove the tentacles from the prepared squid and slice the bodies into rings. Place in a non-metallic dish with the juice of 1 lemon and leave to marinate for 5 minutes.

Heat 75 ml (3 fl oz) olive oil in a large frying pan and add 3 chopped garlic cloves and the grated rind of 1 lemon. When the oil is very hot, add the squid and cook over a high heat for 1–2 minutes or until it turns white and loses its transparency. Season with salt and pepper and serve sprinkled with parsley and lemon wedges.

Lime and coconut squid

Galician style monkfish

How to make Galician style monkfish recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
15 whole blanched almonds
800 g (1 lb 10 oz) monkfish fillet, skinned
1 onion, thinly sliced
olive oil, for drizzling
3 garlic cloves, crushed
large pinch of saffron threads, crushed
1 tablespoon finely chopped parsley
250 g (8 oz) fresh or frozen peas
salt and pepper

Method:
Roast the almonds in a dry frying pan over a medium heat for a few minutes until toasted.

Cut the monkfish into 8 evenly sized pieces. Spread the onion over the base of a medium-sized flameproof casserole and arrange the monkfish over the top. Season to taste with salt and pepper and drizzle over a little oil. Cover tightly and cook over a medium heat for 5–6 minutes.

Meanwhile, in a food processor add the almonds, garlic, saffron and parsley, and blitz until finely chopped. Add 2–3 tablespoons water and blitz again to make a coarse paste.

Remove the lid from the casserole, spread the almond mixture over the top of the fish and add the peas. Re-cover and cook for a further 4–5 minutes or until the fish is cooked through. Serve immediately.

For monkfish wrapped in Parma ham, prepare the monkfish as above and wrap each piece in a slice of Parma ham, then season with pepper. Heat 1 tablespoon olive oil in a frying pan, add the monkfish and fry for 2–3 minutes on each side or until browned.

Place in a roasting tin and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 8 minutes or until cooked through. Remove from the oven and leave to rest for 5 minutes.

Heat 1 tablespoon olive oil in the pan, add 1 chopped onion and 2 crushed garlic cloves and fry gently until softened.

Add 500 g (1 lb) cherry tomatoes and a handful of chopped basil and stir together well. Serve the monkfish on a bed of wilted spinach leaves with the tomatoes.

Galician style monkfish

Devilled fillet steaks

How to make Devilled fillet steaks recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
2 tablespoons olive oil
4 fillet steaks, about 175 g (6 oz) each
2 tablespoons balsamic vinegar
75 ml (3 fl oz) full-bodied red wine
4 tablespoons beef stock
2 garlic cloves, chopped
1 teaspoon crushed fennel seeds
1 tablespoon sun-dried tomato purée
½ teaspoon crushed dried chillies
salt and pepper
chopped flat-leaf parsely, to garnish

Method:
Heat the oil in a nonstick frying pan until smoking hot, add the steaks and cook over a very high heat for about 2 minutes on each side, if you want your steaks to be medium rare. Remove from the pan, season with salt and pepper and keep warm.

Pour the vinegar, wine and stock into the pan and boil for 30 seconds, scraping any sediment from the base of the pan. Add the garlic and fennel seeds, then whisk in the sun-dried tomato purée and crushed chillies.

Bring the sauce to the boil, then boil fast to reduce down until syrupy.

Transfer the steaks to warmed serving plates, pouring any collected meat juices into the sauce. Return the sauce to the boil, then season with salt and pepper.

Slice the steaks before serving, if you wish. Pour the sauce over the steaks and serve immediately, garnished with chopped parsley.

For devilled chicken breasts, heat the oil as above and cook 4 boneless, skinless chicken breasts for 5 minutes on each side or until cooked through.

Leaving the chicken in the pan, follow the recipe above, replacing the beef stock with 4 tablespoons chicken stock and using ½ teaspoon dried oregano instead of the fennel seeds.

Devilled fillet steaks

Griddled salsa chicken

How to make Griddled salsa chicken recipe

Serves 4

Preparation time 10 minutes, Cooking time 6 minutes

4 boneless chicken breasts, skin on, about 150 g (5 oz) each
3 tablespoons olive oil
salt and pepper
Salsa
1 red onion, finely chopped
2 tomatoes, deseeded and diced
1 cucumber, finely diced
1 red chilli, deseeded and finely chopped
small handful of fresh coriander leaves, chopped
juice of 1 lime

Method:
Remove the skin from the chicken breasts. Using kitchen scissors, cut each breast in half lengthways but without cutting the whole way through. Open each breast out flat. Brush with the oil and season well with salt and pepper.

Heat a ridged griddle pan until very hot, add the chicken breasts and cook for 3 minutes on each side or until cooked through and grill-marked.Meanwhile, make the salsa. Mix together the onion, tomatoes, cucumber, red chilli, coriander and lime juice. Season well with salt and pepper.

Serve the chicken hot with the spicy salsa spooned over and around.

For griddled tuna with pineapple salsa, prepare and cook 4 thick fresh tuna steaks, about 175 g (6 oz) each, as for the butterflied chicken breasts above.

Meanwhile, in a bowl, mix together 6 tablespoons roughly diced drained canned pineapple, 1 finely chopped red onion, 1 tablespoon peeled and finely chopped fresh root ginger, 1 deseeded and finely chopped red chilli, the grated rind and juice of 1 lime, 2 teaspoons clear honey and salt and pepper to taste.

Serve the pineapple salsa with the griddled tuna.

Griddled salsa chicken

Indonesian beef strips

How to make Indonesian beef strips recipe

Serves 4

Preparation time 5 minutes, Cooking time 8 minutes

Ingredients:
1 onion, roughly chopped
2 garlic cloves, peeled
2.5 cm (1 inch) piece of fresh root ginger, peeled and sliced
1 red chilli, deseeded
2 tablespoons dried shrimp
3 tablespoons groundnut oil
500 g (1 lb) lean beef, cut into thin strips
1 tablespoon tamarind paste
2 tablespoons dark soy sauce
4 tablespoons water
1 teaspoon demerara sugar
small handful of mint leaves, shredded, plus extra whole ones to garnish
salt and pepper
1 tablespoon snipped chives, to garnish

Method:
Put the onion, garlic, ginger, chilli and dried shrimp in a food processor or blender and blend until it forms a smooth paste.

Heat the oil in a wok or large frying pan over a medium heat, add the paste and cook, stirring continuously, for about 2 minutes or until the oil separates from the other ingredients.

Add the beef and stir-fry until the meat turns opaque, then add the tamarind paste, soy sauce and the water. Simmer, uncovered, for 2–3 minutes or until most of the liquid has evaporated and the meat is tender.

Stir in the sugar and shredded mint leaves, season to taste with salt and pepper and garnish with chives and a few whole mint leaves. Serve with a vegetable dish and rice, if liked.

For pork with yellow peppers & mushrooms, replace the beef with 500 g (1 lb) lean pork, cut into thin strips, and add 1 yellow pepper, cored, deseeded and cut into thin strips, and 75g (3 oz) halved chestnut mushrooms. Follow the recipe as above, adding the additional vegetables to the wok or pan with the meat.

Indonesian beef strips

Chicken livers with marsala and raisins

How to make Chicken livers with marsala and raisins recipe

Serves 4

Preparation time 10 minutes, Cooking time about 10 minutes

Ingredients:
400 g (13 oz) fresh chicken livers
25 g (1 oz) butter
2 tablespoons olive oil
25 g (1 oz) raisins
6 tablespoons Marsala
squeeze of lemon juice
salt and pepper
plenty of chopped chives, to garnish

Method:
Rinse the livers and pat them dry on kitchen paper. Cut each into about 4 pieces, cutting out and discarding any white parts. Season with salt and pepper.

Heat the butter and oil in a frying pan. When it is very hot, add the livers and fry them quickly, turning them so they brown evenly, for 5 minutes or until golden. If you prefer the livers well done, fry them for a further couple of minutes. Add the raisins and fry for 1 minute. Remove the livers and raisins with a slotted spoon and keep warm.

Add the Marsala to the pan and bring to the boil. Cook for a couple of minutes until syrupy, then stir in the lemon juice. Pour the sauce over the livers and serve scattered with chives.

For rustic chicken livers, heat the butter in a frying pan, add 1 thinly sliced onion and 150 g (5 oz) chopped bacon and fry for 5–6 minutes or until the bacon is crisping up and the onion has softened.

Add the prepared chicken livers and cook as above, omitting the raisins. Remove with a slotted spoon and keep warm. Add 25 g (1 oz) plain flour to the pan juices, then slowly stir in 6 tablespoons red wine to make a smooth sauce. Pour over the livers, bacon and onion and serve immediately.

Chicken livers with marsala and raisins

Taverna style grilled lamb with feta

How to make Taverna style grilled lamb with feta recipe

Serves 4

Preparation time 8 minutes, Cooking time 6–8 minutes

500 g (1 lb) leg or shoulder of lamb, diced

Marinade:
2 tablespoons chopped oregano
1 tablespoon chopped rosemary
grated rind of 1 lemon
2 tablespoons olive oil
salt and pepper

Feta salad:
200 g (7 oz) feta cheese, sliced
1 tablespoon chopped oregano
2 tablespoons chopped parsley
grated rind and juice of 1 lemon
½ small red onion, finely sliced
3 tablespoons olive oil

Method:
Mix together the marinade ingredients in a non-metallic bowl, then add the lamb and mix to coat thoroughly. Thread the meat on to 4 skewers.

Arrange the sliced feta on a large serving dish and sprinkle over the herbs, lemon rind and sliced onion. Drizzle over the lemon juice and oil and season with salt and pepper.

Cook the lamb skewers under a preheated hot grill or in a griddle pan, turning frequently, for 6–8 minutes or until browned and almost cooked through. Remove from the grill or pan and leave to rest for 1–2 minutes.

Serve the lamb, with any pan juices poured over, with the salad and accompanied with plenty of crusty bread, if liked.

For pork with red cabbage, replace the lamb with 500 g (1 lb) lean, boneless pork, diced. Marinate and cook the pork as above.

Replace the feta with 250 g (8 oz) finely chopped red cabbage. Omit the oregano and replace the lemon with an orange. Mix the salad ingredients together and leave to marinate for 5 minutes before serving.

Taverna style grilled lamb with feta

Chicken wrapped in parma ham

How to make Chicken wrapped in parma ham recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
4 slices of Parma ham
4 sage leaves
plain flour, for dusting
25 g (1 oz) butter
2 tablespoons olive oil
4 sprigs cherry tomatoes on the vine
150 ml (½ pint) dry white wine
salt and pepper

Method:
Lay each chicken breast between 2 sheets of clingfilm and flatten with a rolling pin or meat mallet until wafer thin. Season with salt and pepper.

Lay a slice of Parma ham on each chicken breast, followed by a sage leaf. Secure the sage and ham in position with a cocktail stick, then lightly dust both sides of the chicken with flour. Season again with salt and pepper.

Heat the butter and oil in a large frying pan over a high heat, add the chicken and cook for 4–5 minutes on each side or until the juices run clear when pierced with a knife.

Add the tomatoes and wine to the pan and bubble until the wine has thickened and reduced by about half. Serve immediately, accompanied by a green salad.

For veal escalopes with rosemary & pancetta, take 4 veal escalopes, about 150 g (5 oz) each, and flatten as above.

Top each flattened escalope with a scattering of rosemary leaves, then wrap each in a slice of pancetta, instead of the Parma ham, omitting the sage. Dust with flour, season with salt and pepper and cook as above.

Chicken wrapped in parma ham