Sauce Cocktail

 

4 portions

• 30 ml mayonnaise
• 45 ml ketchup
• 15 ml sauce Worcestershire
• 1 goutte de Cognac
• 2 gouttes de sauce Tabasco
• Sel et poivre

1. Mélanger tous les ingrédients dans un bol.
2. Conserver au réfrigérateur.

BON APPÉÉÉTIT

Mixed Leaf and Peach Salad with Brie Crostini

 

                    A delicious way to enjoy the delights of summer, with rust-red salad greens, currants and peaches all bursting with vitamin C. The addition of crostini with creamy brie makes this a satisfying salad to serve as a light lunch.

Serves 4

• 1 large radicchio, separated into leaves
• 50 gr aragula
• 50 gr watercress leaves
• 8 radishes, sliced
• 3 large ripe peaches, pitted and cut into thick slices
• ¾ cup currants or blueberries
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• ¼ cup hazelnuts, toasted and roughly chopped

Brie crostini

• 1 small baguette, cut into 12 slices
• 125 gr ripe brie, cut into 12 slices (you can use creamy blue cheese for the crostini)

1. To make the crostini, preheat the broiler.
2. Lightly toast the bread slices on both sides under the broiler, top each toast with a slice of brie and cook until the cheese has melted and is just bubbling, set aside.
3. Combine the salad greens in a large salad bowl, add the radishes, peaches and about two-third cup of currants or blueberries.
4. Put the remaining currants or blueberries in a small bowl, add the oil and, using a fork, lightly crush the fruit.
5. Stir in the vinegarand season to taste.
6. Pour the dressing over the salad and toss together well to mix.
7. Scattered with the toasted hazelnuts and arrange the brie crostini on top.
8. Serve immediately.

BON APPÉÉÉTIT

Sweet and Sour Duck

 

                    Kumquats are a small citrus fruit, like an orange, but the whole fruit is edible, adding a great tangy flavour to this easy stir-fry dish. Kumquats are believed to symbolize good fortune in the Far East.

4 portions

• 2 tablespoons salt-reduced soy sauce
• 2 tablespoons rice vinegar
• One-third cup plum sauce
• 2 tablespoons tomato paste
• 2 tablespoons canola oil
• 8 scallions, sliced
• 30 gr fresh ginger, peeled and cut into strips
• 4 duck breasts, skinned and thinly sliced
• 2 red peppers, deseeded and thinly sliced
• 8 kumquats, thinly sliced
• 250 gr bok choy, sliced lengthwise (or substitute shredded napa cabbage)
• 440 gr package Hokkien noodles

1. Mix together the soy sauce, vinegar, plum sauce and tomato paste in a small bowl and set aside.
2. Heat the oil in a wok or large frying pan the scallions and ginger over a fairly high heat for about 30 seconds.
3. Add the duck and stir-fry over high heat for about 2 minutes until lightly cooked.
4. Add the peppers to the wok and continue to stir-fry for 4-6 minutes until the peppers and duck are just tender and the juices have evaporated.
5. Add the kumquats and cook for a further 1 minute.
6. Stir the sauce mixture, then pour it into the wok, tossing everything together to coat with the sauce and heat through.
7. Add the bok choy and stir-fry for about 1 minute or until wilted.
8. Finally, add the noodles to the wok and stir-fry for 2-3 minutes until thoroughly heated.
9. Serve immediately.

Variations: To make a vegetarian version of this dish, replace the duck with firm tofu.

BON APPÉÉÉÉÉÉÉÉTIT

Fusilli with Summer Pesto

 

                    Whole wheat pasta is a good source of complex carbohydrate and has a low GI value. Tossed with steamed summer vegetables and a fresh herb pesto, this makes a tempting and satisfying meal.

4 portions

• 3 zucchini, sliced
• 8 scallions, sliced
• 1½ cups shelled fresh peas
• 1¼ cups shelled fresh baby fava beans
• 350 gr whole wheat fusilli

Pesto

• 15 gr fresh flat-leaf parsley
• 15 gr cilantro
• 15 gr fresh mint
• ¼ cup pine nuts
• 1 large garlic clove, peeled
• 3 tablespoons olive oil
• ½ cup grated Parmesan cheese

1. To make the pesto, remove any large stalks from the herbs, then put the leaves in a small blender or food processor with the pine nuts, garlic and a little of the oil.
2. Blend until well mixed.
3. Gradually add the remaining oil to form a fairly smooth paste.
4. Add the Parmesan and freshly ground black pepper to taste and process briefly to mix, set the pesto aside.
5. Bring a large pot of lightly salted water to a boil.
6. Spread out the zucchini, scallions, peas and fava beans in a steamer basket that will sit snuggly over the pot.
7. Add the pasta to the pot of boiling water and bring back to a boil, then reduce the heat slightly and set the steamer basket on top of the pan.
8. Boil the pasta and steam the vegetables for 11-13 minutes until both are cooked and just tender.
9. Drain the pasta and turn into a large serving bowl.
10. Add all the pesto and stir it thoroughly through the pasta, then add the steamed vegetables and toss gently until well mixed.
11. Serve immediately or allow to cool and serve as a salad.

Variations : If you prefer, you can replace the fava beans with thin green beans that have been halved.

BON APPÉÉÉÉÉÉTIT

Greek Lamb Koftas

 

                    Pan-fried lamb meatballs make a delicious filling for warm pita bread pockets, packed with a crisp cucumber and leafy salad. Serve with cherry tomatoes.

6 portions

• 350 gr extra lean ground lamb
• 1 egg
• 2 large garlic cloves, crushed
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon chopped fresh thyme or ½ teaspoon dried thyme
• 1 large onion, finely chopped
• 1¾ cups fresh whole wheat bread crumbs
• 1 tablespoon olive oil
• ½ cup chopped fresh herbs, such as basil, flat-leaf parsley and mint
• 6 scallions, thinly sliced
• 50 gr arugula
• 6 large pita breads
• 1 lemon, cut into six wedges
• ½ English cucumber, thinly sliced
• ½ cup plain yogourt

1. To make the kefta, put the lamb in a large bowl and break it up with a wooden spoon.
2. Add the egg, garlic, oregano, thyme and onion and mix well.
3. Add the bread crumbs and use your hands to mix well.
4. On a large board, roll the lamb mixture into 24 even walnut-sized balls.
5. Flatten the balls slightly on the palm of your hand to make a small patties, about 5 cm across and about 1 cm thick.
6. Heat the oil in a large frying pan, add the koftas, nudging them up to each other, the should just about fit, as they shrink as the begin to cook.
7. Cook over a high heat for 2 minutes until browned underneath, then turn them over and cook for a further 2 minutes.
8. Reduce the heat to medium, turn the patties again and cook for about 8 minutes, shaking the pan occasionally, and turning the patties once more, until cooked through.
9. Meanwhile, mix the chopped fresh herbs with the scallions and arugula.
10. Warm the pita breads, slit the pita breads open and place four koftas in each.
11. Add some cucumber slices and herb salad and squeeze over a little lemon juice.
12. Drizzle with yogourt and eat at once.

BON APPÉÉÉÉÉTIT

Red Lentils and Vegetable Dal

 

                    A dal is a dish of simmered lentils flavored with aromatic spices and usually served as a sauce. But add extra vegetables and it becomes a light and easy vegetarian meal. Serve with a selection of Indian-style breads and plain yogourt or raita.

4 portions

• 1 onion, chopped
• 2 large garlic cloves, crushed
• 1 green chili pepper, desseeded and chopped
• 1 carrot, peeled and grated
• 1 eggplant, chopped
• 1 tablespoon vegetable oil 
• 2 tablespoons water
• 1 teaspoon ground cumin
• 1 teaspoon mild curry powder
• 2 teaspoons black mustard seeds
• ¾ cup split red lentils
• 3 cups diluted salt-reduced or homemade vegetable stock
• 1 zucchini, halved and sliced
• 1 large tomato, chopped
• 2 tablespoons chopped fresh cilanntro

1. Put the onion, garlic, chili pepper, carrot and eggplant into a flameproof casserole dish or large saucepan and stir in the oil and water.
2. Heat until it starts to sizzle, then cover and cook gently for aout 5 minutes until softened.
3. Uncover and stir in the spices, cook for 1 minute, then stir in the lentils and stock.
4. Bring to a boil, then add the zucchini and tomato.
5. Cover and simmer gently for 15 minutes, then uncover for a further 5 minutes, by which time the lentils should have burst open and thickened the liquid.
6. Serve garnished with coarsely chopped cilantro.

Tip : This can be made a day in advance. You may need to add a little more water if it has thickened too much. It is also suitable for freezing.

BON APPÉÉÉÉÉÉTIT

Salade Dolce Vita et sa Vinaigrette Basilic et Parmesan

 

                    Le prosciutto, salé à sec, ce jambon cru typiquement italien est l'une des rares charcuteries à ne contenir ni nitrite, ni agent de conservation.

4 portions

• 2 pêches
• 10 fraises
• 250 ml mesclun
• 500 ml roquette
• 10 à 12 tranches de prosciutto fumé
• 1 petit oignon rouge émincé

Vinaigrette basilic et parmesan

• 80 ml huile d'olive
• 30 ml vinaigre balsamique
• 45 ml basilic frais émincé
• 30 ml parmesan râpé
• 30 ml noix de pin grillées
• Sel et poivre

1. Préparer la vinaigrette, dans un bol, fouetter l'huile d'olive avec le vinaigre balsamique.
2. Incorporer le reste des ingrédients de la vinaigrette, réserver.
3. Couper les pêches et les fraises en quartiers.
4. Répartir le mesclun et la roquette dans 4 assiettes.
5. Garnir chacune des portions de fruits, de tranches de prosciutto et d'oignon rouge.
6. Arroser de vinaigrette.

BON APPÉÉÉÉÉTIT