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    Nevens' Recipes - 25th July - Salads

    Crispy Shredded Chinese Duck Salad & Grilled Salmon with Avacado and Sundried Tomato Salad

    It’s great that there is now authentic Chinese aromatic duck readily
    available in all major supermarkets. It makes this salad quick and easy to
    make, and the duck can be cooked a couple of hours ahead of time so that all
    you have to do is toss all of the ingredients together just before you are
    ready to serve.



    Serves 4-6


    1 whole aromatic duck (Silver Hill or similar)

    1/2 head iceberg lettuce, core removed and shredded

    1 firm ripe mango, peeled, stone removed and cut into julienne

    4 spring onions, thinly sliced

    50g (2oz) roasted cashew nuts, roughly chopped

    good handful fresh coriander leaves

    120ml (4fl oz) sunflower oil

    4 tbsp rice wine vinegar

    2 tbsp hoisin sauce

    1 tsp caster sugar

    1 tbsp finely minced ginger root

    1 garlic clove, crushed

    1/2 tsp toasted sesame oil

    salt and freshly ground black pepper



    1 Preheat the oven to 200C (400F), Gas mark 6. Remove the packaging from the
    duck and place on a rack over a roasting tin. Roast for 1 1/2 hours or
    according to packet instructions until the skin is crisp and the duck is
    completely heated through. Remove from the oven and leave to rest for 20
    minutes.


    2 Carve the meat from the duck and cut into bite-sized pieces, discarding
    the bones and any excessively fatty pieces of skin. Place in a large bowl
    with the lettuce, mango, spring onions, cashew nuts and coriander.


    3 To make the dressing, place the sunflower oil in a small bowl with the
    vinegar and hoisin sauce. Whisk until blended, then stir in the sugar,
    ginger, garlic and sesame oil. Season to taste.


    4 Use the dressing to lightly dress the duck salad, tossing gently until
    evenly combined. Arrange on plates and serve the remaining dressing in a
    small jug so that your guests can help themselves.


    Grilled Salmon with Avocado and Sun-dried Tomato Dressing and Rocket Salad


    Well-produced organic salmon is perfect to use for this dish and as it is
    farmed in colder waters it has a firmer flesh. Salmon tastes far better is
    eaten slightly underdone than overcooked, and is using in this recipe should
    be served warm and not hot.


    Serves 6



    6 x 175g (6oz) skinless salmon fillets, pin bones removed

    olive oil, for brushing

    juice of 1/2 lemon

    3 ripe avocadoes

    25g (1oz) wild rocket

    FOR THE DRESSING

    12 semi sun-dried tomatoes in oil, drained and roughly chopped

    200ml (7fl oz) olive oil

    1 tsp fresh lemon juice

    pinch of chilli powder

    3 fresh basil leaves

    salt and freshly ground black pepper



    1 To make the dressing, place the sun-dried tomatoes in a food processor
    with the olive oil, lemon juice, chilli powder and basil leaves. Blend
    together for about 1 minute or until you have achieved a fairly smooth
    texture. Season to taste and transfer to a jug.



    2 Cut each the salmon fillet into three pieces. Heat a griddle pan until
    smoking hot.  Season the salmon pieces and brush each one with a little
    olive oil, then place in griddle pan. Reduce the heat and cook for 3-4
    minutes on each side until just cooked through and golden brown. Remove from
    the heat and sprinkle over the lemon juice.



    3 To serve, cut each avocado in half and remove the stone, then carefully
    peel away the skin. Drizzle a little of the dressing into the centre of each
    plate and place a fanned out avocado half in the centre. Arrange three
    pieces of the salmon around the edge of each plate. Scatter around the
    rocket and drizzle over a little more of the dressing.


     

    Marty in the Morning Friday 14 June 2013

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    Neven's Recepies - Dressings

    Dressings:

    GINGER SESAME DRESSING

    Makes about 100ml (3 1/2fl oz)

    1 tsp finely grated root ginger

    2 tbsp white wine vinegar

    1 tbsp dark soy sauce

    2 tbsp vegetable oil

    2 tbsp toasted sesame oil

    sea salt and freshly ground black pepper

    Place the ginger in a small bowl with the white wine vinegar and soy sauce. Stir until well combined, then slowly whisk in the vegetable and sesame oils to emulsify and thicken. Season to taste and store covered with clingfilm in the fridge until needed. Use as required.

    PREPARE AHEAD

    This will keep happily for up to 1 week in the fridge.

    BASIL PESTO

    Makes about 250ml (9fl oz)

    1 large bunch of fresh basil leaves (at least 50g (2oz))

    2 garlic cloves, peeled

    25g (1oz) toasted pine nuts

    175ml (6fl oz) olive or rapeseed oil

    50g (2oz) freshly grated Parmesan

    sea salt and freshly ground black pepper

    Place the basil in a food processor with the garlic, pine nuts and a quarter of the oil. Blend to a paste, then slowly add the remaining oil through the feeder tube. Transfer to a bowl and fold in the Parmesan, then season to taste. Cover with clingfilm and chill until needed.

    PREPARE AHEAD

    This will keep happily in the fridge for up to 1 week – just top it up with a little extra olive oil to keep it tasting lovely and fresh. It can also be frozen.

    Alternative potato accompaniments

    SWEET POTATO FONDANTS

    This has to be one of my favourite accompaniments at the restaurant, where I often serve it with duck or lamb. I normally use a 5cm (2in) straight-sided cooking ring as a cutter, which creates perfect little sweet potato towers every time!

    Makes 4

    2 sweet potatoes, each at least 8cm (3in) long and 4cm (1 1/2in) across

    25g (1oz) butter

    1 tsp sunflower oil

    sea salt and freshly ground black pepper

    300ml (1/2 pint) chicken stock

    2 fresh thyme sprigs

    Peel the sweet potatoes and trim down until they are 8cm (3in) long so you are left with cylindrical sections. Place these on your chopping board and cut each one into 2cm (3/4in) slices, then use a straight-sided cutter to stamp out 8 x 4cm (1 1/2in) rounds.

    Heat a frying pan over a medium heat and add the butter and oil. Add the sweet potato discs and cook for 2–3 minutes on each side, until golden. Season to taste and pour in enough stock to come three-quarters of the way up the sweet potatoes.

    Add the thyme sprigs to the fondants, then increase the heat and bring to the boil. Reduce the heat and simmer gently for 10–12 minutes without moving the potatoes, until all of the stock mixture has gone and the potatoes are tender when pierced with the tip of a sharp knife. Turn the discs over carefully with a spatula. You will notice that the bottoms have started to brown and caramelise. Cook for 3–4 minutes, until browned and completely tender.

    COOK AHEAD

    Make the sweet potato fondants up to 2 days in advance and keep covered in the fridge until needed. Reheat on a baking sheet at 180°C (350°F/gas mark 4) for 10 minutes. They also keep well in a cool oven.

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