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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 17 January 2014

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    Marty in the Morning

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    Marty Meets Lesley Garrett

    Lesley Garrett came into studio in Dublin ahead of her concert in the NCH in January.

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    Nevens Recipies - Fruity Bread and Butter Pudding.

    Back to basics:

     

    Fruity Bread and Butter Pudding

     

    An Irish country kitchen classic that should have a soft set texture with an exquisitely light spicing of nutmeg and vanilla, a few finely chopped prunes and sultanas and a wonderful buttery top.

    To make it even more delicious, try making it with day-old croissants or brioche.

    Serves 4–6

    4 eggs

    300ml (½ pint) milk

    150ml (¼ pint) cream

    finely grated rind and juice of 1 lemon

    1 vanilla pod, split and seeds scraped out

    50g (2oz) caster sugar

    250g (9oz) sliced white bread (6 slices)

    75g (3oz) butter, softened, extra for greasing

    75g (3oz) ready-to-eat dried prunes, finely chopped

    75g (3oz) sultanas

    good pinch of freshly grated nutmeg

    4 tbsp marmalade

    icing sugar, to dust pouring cream or vanilla ice cream, to serve

    Preheat the oven to 180°C (350°F/gas mark 4). Lightly butter an ovenproof dish that’s about 25cm x 16cm (10in x 6in) and 2.5cm (1in) deep.

    Beat the eggs, milk and cream together in a large jug. Mix together the lemon rind and juice, vanilla seeds and sugar in a small bowl and then add to the egg mixture, beating lightly to

    Spread the slices of bread with the softened butter and cut off the crusts, then cut into triangles.

    Scatter half of the prunes and sultanas into the bottom of the buttered dish and arrange a layer of the bread triangles on top. Pour over half of the egg mixture, pressing the bread down gently, then repeat the layers with the remaining ingredients and sprinkle the nutmeg on top.

    Place the dish into a roasting tin and fill with warm water until it comes three-quarters of the way up the dish. Bake for 30–35 minutes, until just set.

    Meanwhile, sieve the marmalade and then heat it in a small pan. Brush the top of the cooked pudding with the marmalade to form a nice glaze when it comes out of the oven. Dust lightly with icing sugar.

    To serve, cut into slices while still warm and arrange on warmed serving plates with pouring cream or ice cream.

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