Pat Coldricks much anticipated new album 'Cityjam' has just been released. Hailed as a classical guitarist and composer one thing that will strike you is that this is not what you were expecting.
Unless you have been to one of Coldricks recent intimate concerts where only the discerning have had little tasters of this album, you will not have heard this piece, you will not have experienced the energy, edginess and pure electricity that exudes from this performance, you will not know the ethos of this performer, what he has been trying to tell us all along….. Until now.
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Nevens Recipes - Salads- 11th July
Crispy Shredded Chinese Duck 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.
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.
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.