Poached salmon and green bean salad with tomato dressing recipe
1 tbsp salt 1 tbsp peppercorns 2 bay leaves 1 star anise 1cm of grated root ginger 1 red chilli 4 salmon fillets, 150g each 300g green beans 200g sugar snap peas or mange tout 3 vine-ripened or plum tomatoes, finely diced 1 red onion, finely diced 2 tbsp lemon juice 2 tbsp extra virgin olive oil 3 tbsp chopped coriander 1 clove crushed garlic Chop the red chilli and place in a deep pan with the peppercorns, bay leaves, star anise, ginger and salt with 1 litre of water and bring to the boil. Add the salmon fillets and then simmer for 12 – 15 minutes until fish is cooked. Remove fish from stock and break into large chunks. Trim green beans and sugar snap pas and cut in half Place beans and peas in steamer basket over saucepan of boiling water for 3 minutes. Drain and mix with poached fish. Finely chop tomatoes and onion for dressing and add to all other ingredients in a screw top jar. Serve with brown rice noodles. More salmon recipes Grilled salmon with ginger recipe
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables
For the meatballs 3 garlic cloves, crushedLarge thumb-size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free-range pork mince2 tbsp finely chopped fresh coriander½-1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick-pickled vegetables 70ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced For the honey glaze 25g clear honey20ml soy sauce (we like Kikkoman)2 tsp fish sauceZest 1 lime To serve (optional) Cooked vermicelli noodles, little gem lettuce leaves, mixed fresh herbs, chopped peanuts, sliced red chillies and lime wedges
Roasted Chicken with Lime, Almonds, & Chili
I love roasting chicken legs—this is really my go-to chicken dish at the moment. The lime gives it a zing, the chili a kick, and the almonds give it a great crunch. This recipe is from my Fall 2015 issue! Serves 4 You will need: 12 chicken legs (I always use organic, youcan really taste the difference) salt and pepper,to taste red chili flakes, to taste 2 garlic heads, tops cut off 2 limes, just the juice 1⁄2 cup chicken stock 1⁄3cup almonds, blanched 2 tablespoons olive oil fresh cilantro, for serving Preheat the oven to 370°F. Make a lot of it and use the rest for a chicken salad the next day! Photography by Food+styling+photography by Paul Lowe Made it?
Spicy naan pizzas
260g jar red pepper and tomato salsa (we like Tracklements, from Waitrose)2 garlic and coriander naan breads, or similar½ tsp fennel seeds6 tbsp ricotta180g Unearthed Semi-dried Tomato & Mozzarella salad (from Waitrose), or similarHandful of your favourite stuffed olives (chilli-stuffed are great on these pizzas)Handful of rocket Chilli oil to serve (optional) 1. Preheat a large baking sheet in the oven to 220°C/fan200°C/gas 2. Spoon the salsa over the naan breads, sprinkle with the fennel seeds and top with spoonfuls of the ricotta, the semi-dried tomato and mozzarella, and a few olives.3. Transfer to the preheated baking sheet and cook for 12 minutes until the base is crisp and the mozzarella is melted. For a meaty alternative, sprinkle diced pancetta on top of the pizza before baking.
Indian spiced omelette with coriander, chilli and turmeric
Whole egg curry
2 tbsp ghee (clarified butter) or coconut oil½ tsp yellow mustard seeds1 onion, finely chopped2 garlic cloves, finely chopped1 tsp finely chopped fresh ginger½ tsp medium chilli powder, or to taste½ tsp ground turmeric1 tsp garam masala2 x 400g tins chopped tomatoes1 tsp sea salt4 fresh mint sprigs, leaves removed and coarsely chopped300g frozen peas4 tbsp coconut cream6 medium free-range eggsNigella seeds to serve (optional) 01.Heat the ghee or oil in a sauté pan over a medium heat, add the mustard seeds and cook for a minute or until they start to pop. Add the onion, garlic and ginger, then cook until soft and fragrant. 2. Add the chilli, turmeric and garam masala, stir, then simmer for about 30 seconds. Add 120ml water and cook for 5 minutes. Add the tomatoes and sea salt, then cover and simmer for 20-25 minutes.02.Stir in half the mint, the peas and coconut cream. This recipe is from Green Kitchen Travels by David Frankiel and Luise Vindahl (£25; Hardie Grant)
The 20 best French recipes: part 2 | Life and style
The Roux brothers’ moules au cidre du pays d’auge (mussels in cider) Albert adores this simple and delicious dish, especially when the sauce is made with slightly sour Normandy cream. For Michel, the great delight is to drink a medium dry cider with the mussels. Serves 4butter 120gshallots 3, finely choppedmedium dry cider 400mlthyme 1 sprigbay leaf 1double cream 200mlmussels 1kg, preferably bouchot, scrubbed, debearded and well washedsalt and freshly ground pepperchives 1 tbsp, snipped, to serve Melt 40g butter in a large saucepan. Raise the heat to very high and cook for 3-4 minutes, shaking the pan every minute, so that the mussels at the bottom rise to the top. Pour the juices into a saucepan and reduce to a light juice. Pour the mussels into a soup tureen or china salad bowl. For a more attractive presentation, leave the mussels on the half shell. Claudia Roden’s bouillabaisse Bouillabaisse is a meal in itself, or rather two courses – a soup and a separate fish dish.
Veal with shallots, green olives and gremolata
bonappetit
Cook spring onion bulbs and oil in a small saucepan over medium heat, swirling pan occasionally, until bulbs are golden brown, about 3 minutes. Transfer bulbs to paper towels with a slotted spoon to drain; season with salt. Set aside 2 Tbsp. onion oil. Combine spring onion bulbs, chives, and 1 Tbsp. lemon zest in a small bowl; set gremolata aside. Cook fava beans in a large pot of boiling salted water until tender, about 2 minutes.
Easy crispy baked cod
