Summertime salads

With the wondrous fresh bounty in our veggie plots, markets and shops, it seems a no brainer that we make the very most of summer ‘s fresh ingredients with some simply delicious main course salads – add a few slices of sushi grade salmon or a local soft goat cheese and summer never tasted do good.

Salmon sashimi salad with quinoa and miso dressing

Serves: 4

150g red or white quinoa

60g baby Asian salad leaves

12 radishes, trimmed and thinly sliced

100g podded Edamame beans

1 small avocado, peeled, stoned and cut into wedges

400g sashimi-grade salmon fillet*

2 tablespoons black sesame seeds

a handful of chives, snipped

chive flowers, optional

Dressing

80ml mirin

75ml sake

1 tablespoon caster sugar

2 tablespoons white miso paste

1 tablespoon rice wine vinegar

2 teaspoons soy sauce

1 teaspoon sesame oil

Place the quinoa in a small saucepan with 300ml water. Bring to the boil and simmer gently, uncovered for 10-15 minutes until the grains are al dente and water absorbed. Set aside to cool in the pan.

Make the dressing. Place the mirin, sake and caster sugar in a small saucepan. Heat gently, stirring until it reaches the boil. Simmer for 1 minute, then set aside to go cold. Whisk in the remaining ingredients until evenly combined.

Transfer the quinoa to a bowl and stir through the salad leaves, radish slices and edamame beans. Add half the dressing, stir well. 

Season the salmon fillets and sprinkle with the sesame seeds, pressing lightly into the flesh. Drizzle with a little oil. Heat a dry frying pan until hot. Add the salmon and cook for 30 seconds each side until just charred on the outside. Cool for 10 minutes and then thinly slice.

Arrange the quinoa salad on plates with the seared salmon and avocado wedges. Scatter over the chives and chive flowers (if using) Drizzle with the remaining dressing to serve.

  • Sashimi grade salmon is available from some good quality fishmongers. Ask your supplier and explain what you are using the fish for as it needs to be super fresh. Also if it is designed specifically to made into sushi it will come as a long thin fillet, ideal for slicing.

BBQ’d Korean chicken Noodle salad 

Serves: 4

500g skinless chicken thighs fillets

200g dried green tea soba noodles

2 carrots, trimmed

1 cucumber, seeded

1 nashi pear

100g bean sprouts

2 little gem lettuce, cut into wedges

a handful coriander leaves

Marinade

1 tablespoon soy sauce

1 tablespoon caster sugar

1 garlic clove, minced

1 teaspoon fresh grated ginger

1 teaspoon sesame oil

1 teaspoon crushed black pepper

Dressing

1 tablespoon sesame seeds

2 tablespoons rice wine vinegar

2 tablespoons dark soy sauce

2 tablespoons sunflower oil

1 tablespoon clear honey

2 teaspoons sesame oil

1 teaspoons gochujang*

a few micro herbs, to garnish, optional

Cut the chicken into 2cm pieces and place in bowl. Combine the marinade ingredients, pour over the chicken and stir well. Marinate for 2 hours.

Cook the noodles by plunging them into a pan of boiling water. Boil for 4 minutes until al dente. Drain, refresh under cold water and pat dry.

Cut the carrot and cucumber into long thin julienne. Peel, quarter and core the nashi pear and cut the flesh into thin batons. Combine the carrot, cucumber, nashi and bean sprouts. Set aside.

Make the dressing. Toast the sesame seeds in a dry frying pan. Transfer to a spice grinder and grind to a powder. Place in a bowl and stir in the remaining dressing ingredients. Set aside.

Preheat the griddle pan until hot. Thread the chicken pieces onto metal or bamboo skewers and griddle for 3-4 minutes each side until charred and tender. Rest for 5 minutes. 

Arrange the noodles in bowls and top with the salad, scatter over the micro herbs, if using. Drizzle over the dressing and serve with the skewers of chicken on the side. 

  • Gochujang is a red chilli spice paste with a sweet, spicy flavour. It is widely used in Korean cooking and is available from specialist food stores or online. 

Marinated buffalo mozzarella with orange and fennel with basil oil

Serves: 4

4 x 150g balls buffalo mozzarella

2 tablespoons extra virgin olive oil

2-4 oranges, depending on size

1 teaspoon fennel seeds

1 small head fennel, trimmed

2 teaspoons lemon juice

1 teaspoon honey

75g Niçoise olives, pitted

60g picked watercress leaves

Basil oil

60g basil leaves

150ml extra virgin olive oil

salt

a few edible flowers, such as primulas or nasturtiums, to garnish, optional 

Place the mozzarella balls in a bowl. Finely grate the zest and squeeze the juice of 1 orange into a bowl. Stir in the olive oil and season to taste. Lightly toast the fennel seeds and bash with a pestle and mortar. Add to the marinade and pour over the mozzarella. Set aside until required.

Make the basil oil. Wash the basil leaves in cold water. Then blanch the leaves in boiling water for 1 minute. Drain and immediately refresh in iced water. Drain again and dry really well with paper towel. Place in a liquidizer with the oil and a little  salt and puree until really fine. Strain the oil through a fine sieve (reserve both the basil pulp and oil, separately).

Peel and cut the remaining oranges into then slices. Shave the fennel into fine slices using a mandolin (or sharp knife) reserving any fronds. Remove the mozzarella balls from the marinade and strain the juices into a bowl. Stir the lemon juice and honey into the marinade to use as the dressing.

Arrange the mozzarella on plates with the shaved fennel, orange slices, olives and watercress leaves. Drizzle over the marinade dressing, basil oil and some pepper. Serve scattered with fennel fronds and edible flowers, if using.

  • Tip: what to do with the basil pulp. There is still a good flavour in the basil pulp so add a little salt and pepper and toss through pasta. 

Carpaccio of courgette, melted goat cheese and lemon with warm honey 

Serves: 4

2 large courgettes

60g baby spinach leaves

a handful fresh basil leaves

1 lemon

21/2 tablespoons extra virgin olive oil

2 sprigs fresh lemon thyme or savory, chopped

200g goat cheese

4 tablespoons clear honey 

4 tablespoons toasted pine nuts

25g Parmesan, shaved

Using a mandolin, very thinly shave the courgettes lengthways. Arrange the slices on 4 serving plates, overlapping them to fit, if necessary. Take the courgette trimmings (there will be side

pieces left) and grate then on a box grater. Arrange the grated courgette in the centre of each plate. Top with the spinach and basil leaves.

Grate the lemon zest and set aside. Squeeze the juice into a bowl and whisk in 2 tablespoons of the olive oil, salt and pepper. Spoon about half of the dressing over the courgette carpaccio, set the rest of the dressing aside.

Preheat the grill to medium. Slice the goat cheese into rounds (if not bought as individual rounds) and arrange on a piece of oiled tin foil, on baking tray. Drizzle with the remaining olive oil and scatter over the reserved grated lemon zest, chopped thyme or savory and some black pepper. Warm under the grill for 30 seconds or so until just starting to soften.

Meanwhile, warm the honey in a small saucepan until it just starts to bubble. Remove from the heat.

Carefully slide the warm cheese onto the courgettes and scatter over the spinach and basil leaves, pine nuts and shavings of Parmesan. Pour the remaining lemon dressing over the top and finally drizzle the salad with the heated honey. Serve.

Seared tuna salad with crisp flatbreads and aubergine salsa

Serves: 4

2 flat breads or flour tortilla

1/2 teaspoon baharat spice*

4 x 125g tuna steaks

100g Greek yogurt

2 teaspoons tahini paste

2 Lebanese cucumbers, sliced into wedges

50g rocket leaves

Aubergine salsa

1 medium aubergine, trimmed

1/4 red onion, finely diced

2 teaspoons red wine vinegar

1/2 small garlic clove, crushed

125g cherry tomatoes, quartered

2 tablespoons chopped fresh mint

grated zest and juice 1/2 lemon

3 tablespoons extra virgin olive oil

2 teaspoons honey 

1 teaspoon pomegranate molasse

sea salt and pepper

sunflower for deep frying

Roll the flatbreads up and cut into thin slices to form strips about 5mm thick. Heat about 5cm of sunflower oil in a deep frying pan until hot (check by frying ne strip of bread, it should sizzle as soon as it enters the oil). Fry the bread strips, in batches over a high heat for 1-2 minutes until crisp and golden. Drain on paper towel, transfer to a bowl and add the spice mix and sea salt. Toss and set aside.

Heat a ridged griddle pan until hot. Cut the aubergine lengthways into thin slices about 5mm thick. Brush the slices with oil and season with salt and pepper. Griddle for 4-5 minutes each side until charred and soft. Let cool and then dice the flesh.

Meanwhile, place the diced onion in a bowl, add the vinegar and let soak for 10 minutes. Drain.

Combine the diced aubergine, infused onion, garlic, cherry tomatoes, mint and lemon zest. Season and stir well. Whisk together the lemon juice, olive oil, honey, pomegranate molasses and season to taste. Stir about half through the salsa.

Preheat a griddle pan until hot. Season the tuna fillets and sear over a high heat for 30-60 seconds until cooked to your liking. Rest for 5 minutes. 

Beat the Greek yogurt and tahini together until smooth and season to taste.

Spread a little tahini on plates and top with the aubergine salsa, tuna fillets, rocket leaves and crisp flatbreads. Drizzle over the remaining dressing and serve..

  • Baharat spice is a Middle Eastern/North African spice mix traditional used to flavour meats. You can buy it online or from specialist food stores.

© Recipes Louise Pickford

© Photographs Ian Wallace

First published by Food & Travel magazine August 2018


Recipe of the week……………duck salad

Duck Salad

Sesame and soy duck fillets and green papaya salad

Serves: 4

Green papaya is a used extensively in Thai and South East Asian cooking where it is traditionally served as a refreshing salad. The slightly tart quality of the fruit absorbs the sweet salty dressing perfectly, a perfect foil to the richly flavoued duck.

4 x 200 g duck breast fillets

1 tbs soy sauce

1 tbs fish sauce

2 tsp caster sugar

1 tsp sesame oil

750 g green papaya, peeled, halved and  seeded

2 Lebanese cucumbers, thinly sliced

1/2 bunch each fresh Thai basil, coriander and mint

125 g grape cherry tomatoes, halved

4 tbs dry roasted peanuts, finely chopped

dressing

3 tbs fish sauce

3 tbs caster sugar

2 1/2 tbs fresh lime juice

2 small red chillies, thinly sliced and seeded if wished

sea salt

Thai crispy fried shallots, to garnish

Marinate the duck. Combine the marinade ingredients in a bowl. Score the skin of each duck breast several times with a sharp knife, add to the marinade, cover with cling wrap and chill for 4 hours.

Preheat the oven to 200c. Remove the duck from the marinade and rub dry with kitchen paper, sprinkle the skin with sea salt. Heat a heavy based ovenproof frying pan and sear the duck skin down form 1 minute until golden. Turn the duck breast oven, transfer to the oven and roast for 8-10 minutes until cooked through. Remove from the oven and rest for 5 minutes.

Meanwhile, thinly slice the papaya and cut into long thin strips or julienne. Place in a bowl and add the cucumber, herbs and cherry tomatoes. Whisk together the fish sauce, sugar and lime juice until the sugar is dissolved and stir in the chillies.

Thinly slice the duck breast and add to the salad with the dressing. Toss well, divide between plates and serve scattered with the peanuts and the fried shallots.


Slurp……….

Twelve months ago (hard to believe how fast last year passed by) I was in London working on my latest cook book for best ever publishers Ryland, Peters & Small. The book, Oodles of Noodles was published later in the year and has been very well received – it’s always a thrill to know that not only has a book been published, but people have bought, read and cooked from it – so I wanted to share some of the recipes over the next few weeks.

The recipes were inspired by my travels throughout Asia as well as my years spent in Sydney which is chock full of Chinese, Thai, Vietnamese, Japanese, Vietnamese, Indonesian and Korean restaurants. Hopefully you will enjoy cooking and eating them as much as I did researching, developing, writing and testing the recipes.

I also hope you enjoy the evocative images so beautifully shot by Ian Wallace and styled by the very talented stylist Tony Hutchinson. Thanks also to to Sonia, Leslie and Julia at RPS.

I am beginning with the title recipe, a fabulous Vietnamese soup. Enjoy…….

Vietnamese beef pho

RPS1796_Pho bo copy

Serves: 4

When I am visiting a city with a Vietnamese population I always try and make a trip to wherever the majority of Vietnamese have settled so I can treat myself to an authentic beef pho. It’s the large baskets of colourful herbs and condiments that give this classic soup its freshness and that unique flavour and texture I love so much.

1 kg beef short ribs

5 cm piece root ginger, sliced and bruised

1 onion, sliced

2 garlic cloves, sliced

3 whole star anise, bruised

2 cinnamon sticks, bruised

400 g dried rice stick noodles

350 g beef fillet, thinly sliced

3 tablespoons fish sauce

1 teaspoon salt

1 teaspoon caster sugar

juice 1 lime

125 g bean sprouts, trimmed

garnishes

2 red bird’s eye chillies, chopped

a handful each of fresh Thai basil, Vietnamese mint and coriander

6 spring onions, trimmed and sliced

Put the beef ribs in a large saucepan, cover with cold water and bring to the boil. Simmer fast for 10 minutes then drain and wash ribs. Return ribs to the pan and add 2 litres more cold water along with the ginger, onion, garlic, star anise and cinnamon sticks. Bring to the boil and simmer gently for 11/2 hours or until the meat is tender.

Remove the ribs from the stock and set aside to cool. Thinly shred the meat discarding bones. Strain the stock through a fine sieve and let cool. Refrigerate both the meat and the stock overnight.

The next day, soak the noodles in hot water for 20 minutes, drain and shake dry. Divide noodles between 4 large soup bowls. Meanwhile, remove the layer of fat from the cold stock and return the pan to the heat until boiling. Stir in the shredded meat, raw beef, fish sauce, salt, sugar and lime juice. Spoon the soup over the noodles and top with the bean sprouts. Serve soup with a plate of the garnishes in the middle of the table for everyone to help themselves.

 

 

 

 

 

 



A right falafel

Falafels are little nuggets of pulses, herbs and spices served as street food in Middle Eastern and North African countries. They are cooked and served in flat bread wraps with salad and tahini dressing. Traditionally they are made with chickpeas but here I have made two versions, firstly replacing the chickpeas with bulghar wheat to make a homemade falafel, whilst the second recipe not only returns to the classic chickpea falafel but uses a ready made falafel mix available from supermarkets and specialist food stores – making a really quick and simple mid-week supper dish.

Bulghar wheat falafel with courgette and haloumi salad 

 This recipe can be served as either a salad or as a wrap, it’s up to you – both a equally yummy.Bulghar falafel serve

Serves: 4

250 g bulghar wheat

1 bunch spring onions

2 garlic cloves, chopped

1 bunch coriander leaves (about 30g)

1 tsp ras al hanout*

1 tbs chickpea* or rice flour

1 tbs tahini paste

juice 1 lemon

200 g baby courgettes

1 small cucumber

haloumi, thinly sliced

a handful rocket leaves

a few fennel or edible flowers (optional)

Preserved lemon yogurt

1 tbs finely chopped preserved lemon

150 g Greek yogurt

1 teaspoon clear honey

1 tbs chopped fresh coriander

salt and pepper

vegetable oil for shallow frying

flat breads, to serve

Pour boiling water over the bulghar wheat and leave to soak for 30 minutes. Drain thoroughly and place in a food processor. Add the onions, garlic, coriander, ras al haout, chickpea flour, tahini paste, 1 teaspoon salt and a little pepper and blend to form a smooth green paste. Shape into 32 oval patties and set aside. 

Make the preserved lemon yogurt dressing. Place the ingredients in a blender and blend until smooth and speckled green. Very thinly slice the courgettes and cucumber (using a mandolin or potato peeler). Place in a bowl and add the rocket and a coriander leaves.

Heat 5 cm oil in a wok or saucepan and fry the falafel for 5 minutes until evenly browned, turning halfway through. Drain well on kitchen paper. Arrange the salad on a platter and top with the falafel. Serve with the yogurt dip, edible flowers if using and some flat bread.

* Ras al hanout is a Middle Eastern spice mix available from some supermarkets or specialist food stores. Chickpea flour is also known as gram flour and is also available from most larger supermarkets or specialist food shops.

Couscous salad with falafel and hummus sauce

Couscous and falafel 1

Serves: 4

150 g couscous

3 tbs extra virgin olive oil

3 ripe plum tomatoes, seeded and chopped

1 bunch roughly chopped fresh mint

1 bunch roughly chopped fresh parsley

2 tbs lemon juice

225 g packet ready-made falafel *

125 g Greek yoghurt

100 g hummus

1 teaspoon toasted cumin seeds

a pinch hot smoked paprika

4 pieces flatbread or pitta pockets, to serve

Place the couscous and 1 tablespoon oil in a heatproof bowl. Add 150 ml boiling water, cover and leave to stand for 5 minutes until the couscous grains are softened. Stir with a fork to separate the grains and then stir in the tomatoes, herbs, lemon juice and 1 tablespoon of the remaining oil. Set aside.

Heat the falafel following packet directions. Meanwhile, combine the yogurt, hummus and half the cumin seeds in a serving dish and drizzle with the remaining oil, cumin seeds and paprika. Serve the hot falafel with the couscous salad, yogurt hummus and flatbread.

Both these recipes were first published by Grazia UK. Photographed by Ian Wallace