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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 21 March 2014

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    Nevens Recipes - Meatball pasta bake

    Meatball Pasta Bake with Spinach and Mozzarella

     Serves 4–6

    225g (8oz) lean minced beef

    225g (8oz) minced pork

    8 cream crackers, crushed into fine crumbs

    1 egg, lightly beaten

    1 tbsp chopped fresh flat-leaf parsley

    2 tbsp olive oil, extra for drizzling

    1 onion, finely chopped

    1 celery stick, finely chopped

    1 large garlic clove, crushed

    500ml (18fl oz) passata (Italian sieved tomatoes)

    2 tbsp tomato purée

    small handful of fresh basil leaves, extra to garnish

    350g (12oz) penne pasta

    knob of butter

    225g (8oz) baby spinach leaves

    100g (4oz) mozzarella, cut into cubes

    25g (1oz) freshly grated Parmesan

    sea salt and freshly ground black pepper

    lightly dressed mixed salad, to serve

     

    Place the minced beef and pork in a bowl with the crushed cream crackers, egg and parsley.

    Season with salt and pepper and using your hands, give everything a good mix. Using slightly

    wetted hands, make about 20 even-sized balls. Arrange on a flat baking sheet, drizzle over a

    little olive oil to lightly coat and chill for 1 hour to firm up if time allows.

    Heat 1 tablespoon of olive oil in a large pan over a medium heat and sauté the onion and celery for about 5 minutes, until lightly golden. Add in the garlic and cook for 1 minute more, stirring. Add the passata and tomato purée and season to taste. Simmer gently for 8–10 minutes, until the sauce has nicely reduced and thickened. Stir in the basil leaves and remove from the heat.

     

    Meanwhile, preheat the oven to 200°C (400°F/gas mark 6). Bring a large pot of salted water to the boil.Plunge the penne into the boiling salted water and simmer for 6–8 minutes, until almost tender but not quite cooked through. Drain the penne well and return to the pan.

    Heat the remaining 1 tablespoon of olive oil in a deep-sided frying pan over a medium heat and sauté the meatballs for 6–8 minutes, until almost cooked through and nicely browned.

     

    Heat the butter in a separate pan. Add one fistful of spinach at a time, adding another as one

    wilts down. Cook for 1 minute, then tip into a colander to drain. Season to taste.

    Stir the tomato sauce into the drained penne to coat and then transfer to a 30cm x 20cm (12in

    x 8in) 5cm (2in) deep ovenproof baking dish. Nestle in small mounds of spinach and arrange

    the meatballs on top. Scatter over the mozzarella and Parmesan. Place in the oven and bake for 15–20 minutes, until bubbling.

    To serve, put the pasta bake straight on the table garnished with the basil leaves. Have a

    separate big bowl of salad and allow everyone to help themselves.

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      Performer(s): Vivaldi, Antonio
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      Performer(s): Newman, Thomas
      Performer(s): Newman, Thomas
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      Performer(s): Kern/Hammerstein Ii
      Performer(s): Kern/Hammerstein Ii
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      Title: Scarborough Fair
      Performer(s): Traditional
      Performer(s): Traditional
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      Performer(s): Cahn, Sammy/Van Heusen, Jimmy
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      Performer(s): Orff, Carl
      Performer(s): Orff, Carl
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      Performer(s): Sarah Brightman & Cliff Richard
      Album: The Andrew Lloyd Webber Collection
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      Performer(s): Ungar, Jay
      Performer(s): Ungar, Jay
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      Performer(s): Williams, John
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      Performer(s): Bixio/Neri
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      Performer(s): Strauss, Johann Ii
      Performer(s): Strauss, Johann Ii
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      Performer(s): Leoncavallo, Ruggero
      Performer(s): Leoncavallo, Ruggero
      Duration: 2:48
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