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CALIFORNIAN
SALAD
A white wine from Sicily is ideal with
this full-flavoured salad, in which each ingredient contributes an individual
note
Serves 4
1 red pepper
Sunflower oil for brushing
100g/4oz baby sweetcorn, halved
lengthways
8 spring onions, halved lengthways
2 skinless chicken breast fillets
2 tbsp seasoned flour
1 tsp chilli powder
2 tbsp sunflower oil
50g/2oz rocket leaves
For the dressing
4 tbsp extra virgin olive oil
Juice of half a lemon
6 drops Tabasco sauce
Salt and freshly ground black pepper Brush red pepper with oil and place on a hot griddle over medium
heat. Cook, turning, until skin is blackened all over. Remove from heat and
place in a plastic bag, tying the top. Leave for 15 minutes to cool, then
remove pepper and peel off black skin. Halve, remove seeds and cut flesh into
slivers. Reserve.
Brush sweetcorn and spring onions with
oil. Cook on the griddle until lightly charred. Reserve. Place chicken between
2 sheets of clingfilm and, using a rolling pin, bat to flatten. Cut into thin
strips.
Mix seasoned flour and chilli powder on
a plate. Dip chicken strips in flour mix to coat. Dust off excess.
Heat oil in a large pan and fry chicken in batches until cooked through.
Transfer to a serving bowl. Add reserved vegetables and rocket leaves. For the
dressing, mix ingredients together, season and pour over salad. Toss gently
before serving. Preparation time: 30 minutes, plus
chilling
Cooking time: approx 20 minutes
Approximate nutritional values per person:
250 calories, 22g protein, 24g fat, 4g carbohydrate
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ROCKET
RISOTTO
Fantastic combination of peppery rocket leaves with creamy dolcelatte cheese in
this modern risotto well matched with a glass of refreshing Pinot Grigio
Serves 4
2 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
10oz/275g risotto rice
750ml/1 1 /4 pt chicken or vegetable stock
50g/2oz rocket leaves
100g/4oz dolcelatte, crumbled
Salt and freshly ground black pepper
Good squeeze of lemon juice
Extra dolcelatte for topping
Heat oil and fry onion and garlic until soft but not brown. Stir in
rice and cook for 1 minute, stirring. Add a ladle of stock and bring to
bubbling. Simmer until stock is absorbed. Continue adding stock gradually,
until all is absorbed and rice is tender and creamy but still with bite. Use
extra stock if necessary.
Add rocket and dolcelatte, stirring to wilt rocket and melt cheese. Season and
add a squeeze of lemon juice. Serve with extra dolcelatte crumbled on
top. Preparation time: approx 10minutes,
including time for cooking penne
Cooking time: aprox 45 minutes
Approximate nutritional values per person:
362 calories, 9g protein, 16g fat, 51g carbohydrate
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GOAT’S CHEESE
AND OLIVE TARTS
A Muscadet de Sèvre-et-Maine sur Lie will balance the flavours in these
irresistible savoury tarts topped with anchovy-stuffed olives and served on a
bed of sautéed rocket
Serves 4
1 sheet ready-rolled puff pastry
4 slices goat’s cheese from a log, derinded
16 anchovy-stuffed green olives, halved
1 egg, beaten, to glaze
25g/1oz unsalted butter
100g/4oz rocket leaves
Salt and freshly ground black pepper
Cut 4 small circles from pastry, just bigger than cheese slices. Place on a
nonstick baking sheet. Sit goat’s cheese slices on top and arrange olives
over, pressing in slightly. Brush edges of pastry with beaten egg. Bake in a
preheated oven at Gas 6, 400°F, 200°C for 15 minutes, or until pastry
is golden and cheese is just melted.
When tarts are almost ready, melt butter in a large pan and add rocket. Cook
for a few minutes until wilted. Season.
To serve, spoon rocket on plates and perch tarts on top.
Preparation time: approx 15 minutes
Cooking time: approx 5 minutes
Approximate nutritional values per person :
230calories, 38g protein, 25g fat, 20g carbohydrate
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GRIDDLED BROWN
TROUT WITH ROCKET OIL
These fish are organic and have the most superb taste and texture. Choose one
of the refreshing white wines from Penedés in north-east Spain to
accompany this dish
Serves 4
4 organic brown trout, cleaned and descaled
2 tbsp sunflower oil
Sea salt and crushed black peppercorns
Few long sprigs rosemary and lemon thyme
Lemon wedges and rocket leaves for garnish
For the rocket oil
6 tbsp extra virgin olive oil
50g/2oz wild rocket leaves, chopped
1 clove garlic, peeled and crushed
Good squeeze of lemon juice
Wash trout inside and out and pat dry on kitchen paper. Slash fish 3 times on
both sides and rub with oil, sea salt and crushed black pepper. Place rosemary
and thyme sprigs inside, then cook trout on a pre-heated oiled griddle for 5
minutes each side, turning halfway through, or until flesh is opaque.
While fish is cooking make the rocket oil. Place olive oil in a blender with
rocket and garlic. Whizz until rocket is as finely chopped as possible. Season
and add a squeeze of lemon juice.
To serve, place fish on large plates, spoon some rocket oil around each and
garnish with lemon wedges and extra rocket leaves.
Preparation time: approx 15 minutes
Cooking time: aprox 10 minutes
Approximate nutritional values per person:
362calories, 30g protein, 36g fat, trace carbohydrate
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