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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 22 November 2013

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    Neven's Recipes - Ragu Sauce

    This dish is a perfect stand-by for converting into dishes such as moussaka, cannelloni, chilli con carne, lasagne, cottage pie and as a filling for pancakes and jacket potatoes.
     
    Serves 10
     
    Ingredients
    Ragu Sauce
    1 tbsp rapeseed oil
    25g butter
    1 onion, finely chopped
    2 carrots, finely chopped
    2 celery sticks, finely chopped
    2 garlic cloves, crushed
    225g button mushrooms, sliced
    100g rindless pieces of smoked streaky bacon, finely chopped
    350g lean minced beef (quality assured)
    1 tbsp tomato puree
    Ragu Sauce
    400g cans chopped tomatoes
    300ml beef stock (low salt kallo)
    1tbsp chopped fresh basil
    freshly ground black pepper
    Method:
     
    Heat the butter and oil in a large sauté pan with a lid until sizzling.
     
    Add the onion, carrots, celery, garlic, mushrooms and bacon and sauté over a medium heat for 10 minutes until the vegetables have softened and everything is lightly browned, stirring frequently.
     
    Add the minced beef to the pan, reduce the heat and cook gently for 10 minutes until well browned, stirring to break up any lumps with a wooden spoon.
     
    Stir in the tomato puree, canned tomatoes and half of the stock and bring to the boil, stirring to combine.
     
    Reduce the heat under the pan, half cover with the lid and simmer very gently for about 2 hours or until the meat is meltingly tender, stirring occasionally and adding a little more of the remaining stock as it becomes absorbed.
     
    Add basil to the sauce and mix well to combine, then simmer uncovered for another 30 minutes until the bolognese sauce is well reduced and thickened, stirring frequently.
     
    Season with ground black pepper.
     
    Serve with pasta.

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