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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 24 January 2014

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    Neven' Recipes - Homemade Pizza

    Serves 4

    350g (12oz) strong white flour, extra for dusting

    7g sachet easy-blend yeast

    1 tsp salt, 225ml (8fl oz) warm water

    2 tbsp extra virgin olive oil, extra for greasing and drizzling, 2 tsp semolina or dried white breadcrumbs

    8 tbsp passata rustica (crushed tomatoes)

    a few fresh basil leaves, torn, extra to garnish

    150g (5oz) ball of mozzarella, drained and roughly chopped 25g (1oz) freshly grated Parmesan

    40g (1 ½oz) rocket sea salt and freshly ground black pepper.

    Place the flour, yeast and salt in a food processor fitted with a dough attachment (or use a bowl and a wooden spoon if you don’t have a processor). Mix the warm water and oil in a jug. With the motor running, slowly pour the oil mixture through the feeder tube (or stir by hand) and mix until you have achieved a soft, stretchy dough. Knead for 5 minutes in the machine or for 10 minutes by hand on a lightly floured work surface.

    Transfer the dough to a lightly oiled bowl. Rub the top with a little more oil and then cover with a clean, damp tea towel. Set aside at room temperature for 1 hour, or until the dough has doubled in size. Preheat the oven to 240°C (475°F/gas mark 9).

    Punch the dough down with a clenched fist. Remove the dough from the bowl and knead for a couple of minutes until smooth, then cut in half and roll each half out on a lightly floured surface into a 25cm (10in) circle. Sprinkle the semolina or breadcrumbs onto 2 large, flat baking sheets and transfer the pizza bases on top.

    Season the passata to taste and then spread it over the pizza bases, leaving a 1cm (½in) border around the edges. Scatter over the basil, then drizzle over a little olive oil and scatter the mozzarella and Parmesan on top. Bake for 10–12 minutes, until the base is crisp and the cheeses are bubbling and lightly golden. Remove from the oven and drizzle over a little more olive oil, then scatter over the rocket and garnish with more basil. Season to taste.

    To serve, cut the pizzas into wedges and arrange on warmed serving plates.

     

    Variations

    American Hot

    Prepare the bases with the passata, basil and olive oil and then scatter over 50g

    (2oz) thinly sliced pepperoni and 50g (2oz) drained, sliced jalapeño chillies (from a

    jar or can). Finish and serve as described above.

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