Pasta Bows with Smoked Salmon and Dill

 

                    Pasta cooked with smoked salmon is becoming very fashionable. This is a quick and luxurious sauce.

4 servings

• 6 scallions, finely sliced
• 50 gr butter
• 90 ml dry white wine 
• 450 ml heavy cream 35%
• Salt and pepper
• Freshly grated nutmeg
• 225 gr smoked salmon
• 30 ml chopped fresh dill
• Freshly squeezed lemon juice
• 450 gr pasta bows (farfalle)

1. Melt the butter in a saucepan and fry the scallions for 1 minute until softened.
2. Add the wine and oil hard to reduce to about 30 ml ; stir in the cream and salt, pepper and nutmeg to taste.
3. Bring to the boil and simmer for 2-3 minutes until slightly thickened.
4. Cut the smoked salmon into 2,5 cm squares and stir into the sauce with the dill ; taste and add a little lemon juice and keep warm.
5. Cook the pasta in plenty of boiling salted water according to the manufacture's instructions ; drain well.
6. Toss the pasta with the sauce and serve immediately.

BON APPÉÉÉÉÉÉÉÉTIT

Chili Beef Pizza

 

                    Minced beef, red kidney beans and smoky cheese combined with oregano, cumin and chillies give this pizza a Mexican character.

4 servings

• 30 ml olive oil
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• ½ red pepper, seeded and finely chopped
• 175 gr lean minced beef
• 2 ml ground cumin
• 2 fresh red chillies, seeded and chopped
• 115 gr (drained weight) canned red kidney beans
• 1 recipe Cornmeal pizza dough, recipe below
• 1 recipe tomato sauce, click here for the recipe
• 15 ml chopped fresh oregano
• 50 gr mozzarella cheese, grated
• 75 gr oak-smoked cheddar cheese, grated
• Salt and black pepper

1. Preheat the oven to 425F (220C).
2. Heat 15 ml of the oil in a frying pan, add the onion, garlic and pepper and gently fry until soft, increase the heat, add the beef and brown well, stirring constantly.
3. Add the cumin and chillies and continue to cook, stirring, for about 5 minutes ; add the beans and seasoning.
4. Roll out the dough on a surface dusted with cornmeal and use to line a 30 x 7 in greased baking sheet ; push up the dough edges to make a rim.
5. Spread over the Tomato sauce ; spoon over the beef mixture then scatter over the oregano.
6. Sprinkle over the cheeses and bake for 15-20 minutes until crisp and golden.
7. Serve immediately.

Cornmeal Pizza Dough

• 1½ cups strong white flour
• ¼ cup cornmeal
• ¼ teaspoon salt
• 1 teaspoon easy-blend dried yeast
• 120-150 ml lukewarm water
• 1 tablespoon olive oil

1. Sift te flour and salt in a large mixing bowl ; stir in the cornmeal and the yeast.
2. Make a well in the center of te dry ingredients ; pour the water and oil and mix with a spoon to a soft dough.
3. Knead the dough on a lightly floured surface for aout 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl and cover with clear film ; leave in a warm place to rise for 1 hour or until the dough has doubled in size.
5. Knock back the dough and knead again on a lightly floured surface for 2-3 minutes.
6. Roll out as required.

BON APPÉÉÉÉÉÉÉTIT

Seafood Hotpot with Saffron and Vegetables

 

4 servings (320 caloties per serving)

• 1 tablespoon olive oil
• 2 carrots, thickly sliced
• 2 stalks celery, chopped
• 1 large onion, sliced
• 1 clove galic, crushed
• 350 gr unpeeled new potatoes, halved if large
• 1¼ cup vegetable or fish stock, click here for recipe
• 10-12 saffron threads
• 500 gr skinless firm white fish or salmon fillets
• 150 gr green beans, halved
• ½ cup dry white wine
• 125 gr raw prawns, peeled
• 1 tablespoon cornstarch
• 1 tablespoon milk
• Salt and ground black pepper
• 2 tablespoons chopped fresh herbs, such as chives, parsley, tarragon or thyme
• Crusty bread, to serve

1. Heat the oil in a large flameproof casserole dish ; add the carrots, celery and onion, then cover and cook over low heat for 5 minutes.
2. Add the garlic and potatoes and cook, uncovered, for a further 5 minutes, stirring occasionally.
3. Pour in the stock and stir in the saffron ; cover and simmer for 10 minutes, or until the vegetables just start to soften.
4. Meanwhile, remove any bones from the fish and cut into 4 cm chunks.
5. Add to the dish with the beans and wine ; add the raw prawns, cover and simmer for a further 7 minutes.
6. Mix the cornstarch into the milk until smooth, then gently stir the mixture into the dish.
7. Allow the sauce to bubble gently and thicken slightly, taking care the fish does not break up and that the prawns are cooked right.
8. Season to taste with the salt and ground black pepper, stir in the herbs and serve with crusty bread.

BON APPÉÉÉÉÉÉÉÉTIT

Fisherman's Stew

 

4 servings (500 calories per serving)

• 3 tablespoons olive oil
• 2 onions, finely chopped
• 3 garlic cloves,crushed
• 2 stalks celery, finely sliced
• ½ teaspoon dried red chili flakes
• 2 teaspoons smoked paprika
• 1½ cups dry white wine
• 2 (14½ oz) cans chopped tomatoes
• 2 bay leaves
• 500 gr boiling (waxy) potatoes, peeled and diced
• 600 gr mixed seafood such as skinless white fish (boned and diced), peeled raw prawns, squid, scallops, mussels, clams
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• ½ cup chopped fresh flat-leaf parsley
• Salt and ground black pepper
• 2 lemons, cut into wedges

1. Heat the oil in a saucepan over medium heat.
2. Sauté the onions, garlic and celery until soft but not coloured ; stir in the chili flakes and paprika, ten add the wine and cook until the liquid has reduced by half.
3. Add the tomatoes, bay leaves and potatoes and bring to a boil ; reduce the heat and simmer for 15 minutes, or until the potatoes are soft.
4. Add te seafood, pushing it gently into the liquid ; cover and simmer for 5 minutes, or until the seafood is just cooked.
5. Gently stir in the sugar, lemon juice, parsley and some salt and black pepper.
6. Serve with lemon wedges.

BON APPÉÉÉÉTIT

Tex-Mex Shepherd's Pie

 

4 servings (350 calories)

• 2 teaspoons olive oil
• 4 spring onions (scallions), thinly sliced
• 6 cloves garlic, crushed
• 1 large green bell pepper, seeded and chopped
• 300 gr lean ground lamb
• 1 teaspoon chili powder
• 1½ teaspoons ground coriander 
• 1½ teaspoons ground cumin
• 1 (14½ oz) can chopped tomatoes
• 100 ml beef stock, hot
• 1 (14½ oz) can red kidney beans, drained and rinsed
• 750 gr baking (floury) potatoes, peeled and sliced
• 2 tablespoons chopped fresh cilantro

1. Preheat the oven to 425F (220C).
2. Heat the oil in a large frying pan over low heat.
3. Add the spring onions and half the garlic and cook for 2 minutes, stirring frequently ; add the green bell pepper, increase the heat to medium and cook for 5 minutes, stirring until the pepper is tender.
4. Add the lamb and the spices and cook for 2-3 minutes, stirring to break up te meat, until is no longer pink ; stir in the tomatoes, stock and kidney beans and bring to a boil.
5. Reduce the heat to a simmer, cover and cook for 5 minutes, or until the mixture is thick.
6. Meanwhile, cook the potatoes with the remaining garlic in a sauce pan of lightly salted boiling water for 10 minutes, or until tender.
7. Drain the potatoes, reserving 3 tablespoons of the cooking liquid.
8. Return the potatoes and garlic to the pan ith the reserving liquid and mash them roughly using a potato masher or large fork ; stir in the chopped cilantro.
9. Spoon te lamb mixture into a deep pie dish, about 6 cups capacity ; spoon the mashed potatoes over the top.
10. Bake for 15 minutes, or until golden.
11. Serve hot.

BON APPÉÉÉÉTIT

Indonesian Fried Rice

 

                    Flavoured with garlic, ginger and chili, this tempting dish with thin and tender strips of lean beef and juicy shrimp is a variation  on the classic "Nasi goreng". It's perfect for a relaxed lunch because much of the dish can be prepared ahead.

4 servings (470 calories per serving)

• 2 teaspoons sesame oil
• 2 teaspoons sherry vinegar
• 2 tablespoons soy sauce
• 250 gr tenderloin or round steak, cut accross the grain into thin strips
• 1 and two-third cups long-grain white rice
• 2 eggs
• 3 scallions, sliced on the diagonal
• 2 tablespoons chopped cilantro
• 2½ tablespoons canola oil
• 150 gr peeled raw shrimp
• 2 garlic cloves, crushed
• 1 green chili pepper, deseeded and thinly sliced 
• 15 gr fresh ginger, peeled and finely chopped
• 2 carrots, peeled and coarsely grated
• ¾ cup frozen peas, thawed
• Splash of chili sauce, optional

1. Whisk together the sesame oil, vinegar and 1 tablespoon of the soy sauce in a bowl, add the beef and toss to coat in the marinade ; cover and chill for at least 30 minutes or overnight if you have time.
2. Meanwhile, cook the rice in lightly salted boiling water for 12 minutes, or according to the package instructions, until almost tender, then drain and rinse with boiling water ; spread out on a tray and leave to cool. (You will get the best results if you cool the rice overnight.)
3. Lightly beat the eggs in a small bowl, then stir in the scallions and cilantro and season with ground black pepper ; heat 2 teaspoons of the oil in a non-stick omelette pan or frying pan and pour in the beaten egg mixture.
4. Cook the eggs for a few seconds, then use a fork to stir gently for about a minute until the base begins to set ; stop stirring and cook for a further 2 minutes until lightly set, rool up the omelette, slide it onto a plate and cover with foil to keep warm.
5. Heat 1 tablespoon of the remaining oil in a wok or large, deep frying pan until hot ; add the beef with the marinade and stir-fry on a high heat for about 1 minute until well browned, remove with a slotted spoon leaving all juices behind and set aside.
6. Add the remaining oil to the pan ; add the shrimp, garlic, chili pepper and ginger and stir-fry for 2 minutes until the shrimp have just turned pink, then add the carrots, peas and rice and toss on the heat for a further minute.
7. Finally, add the cooked beef, sprinkle with the remaining soy sauce and stir-fry for a final 1-2 minutes until everything is heated through.
8. Spoon the rice mixture into a warmed serving bowl ; cut the omelette into thin strips and scatter over the rice.
9. For those who like an extra spicy kick, serve with chili sauce.

BON APPÉÉÉÉTIT

Yakitori Domburi

 

                    Domburi is a Japanese dish, the name of which originally referred to the bowl in which it was cooked, and Yakitori domburi is traditionally a one-pot meal of chicken and rice. The addition of bok choy will increase your daily vegetable count.

4 servings (467 calories per serving)

• 4 skinless boneless chicken breasts
• 2 tablespoons salt-reduced soy sauce
• One-third cup mirin
• 2 tablespoons water
• 2 teaspoons grated fresh ginger
• 1 garlic clove, chopped
• 2 cups short-grain white rice
• 4 cups water, extra
• 1 tablespoon canola oil
• 2 tablespoons sugar
• 1 bunch bok choy
• 2 scallions, thinly sliced

1. In a glass bowl, combine the chicken breasts, soy sauce, mirin, water, ginger and garlic ; cover and marinate in the refrigerator for at least 4 hours.
2. Wash the rice under several changes of water until it almost runs clear.
3. Drain, add to a pot and pour 3 cups of the extra water ; cover with a lid and bring to a boil, then reduce the heat to a simmer and cook for 12-14 minutes or until the water has been absorbed.
4. Remove from the heat and allow the rice to sit covered for 10 minutes.
5. Meanwhile, remove the chicken from the marinade, reserving the marinade.
6. Heat a frying pan over medium heat, add the oil and cook the chicken breasts for about 5 minutes on each side or until the chicken is cooked.
7. Remove from the heat and slice the chicken into 1 cm thick slices, keeping warm.
8. In the same pan, add the reserve marinade, adding the remaining water and the sugar ; bring to a boil, then allow it to simmer for 1-2 minutes.
9. Skim off any scum with a metal spoon ; add the bok choy and cook until it starts to wilt, about 1 minute.
10. Just before serving, add the scallions.
11. To serve, divide the rice into some deep bowls, top with the bok choy and sliced chicken, and gently spoon over the sauce.

BON APPÉÉÉÉÉÉTIT

Lancashire Hot-Pot

 

                    This modern version of the popular favorite, Lancashire hot-pot, is still slow-cooked for maximum flavour, but is lighter, using lean lamb and more vegetables than the original recipe. If you like, sprinkle the top with a little cheddar cheese at the end of cooking.

4 servings (400 calories per serving)

• 500 gr lean lamb, trimmed of all excess fat, then sliced
• 1 garlic clove, crushed
• 2 tablespoons Worcestershire sauce
• 1 onion, thinly sliced
• 2 leeks, trimmed and thinly sliced
• 3 carrots, peeled and sliced
• 250 gr button mushrooms, halved
• 1 bay leaf
• 1 small bunch of fresh thyme
• 1 sprig of fresh rosemary
• 500 gr new potatoes, scrubbed and thickly sliced
• 2 tablespoons tomato paste
• 1½ cups beef or chicken stock, hot
• 50 gr cheddar cheese, crumbled (optional)

1. Preheat the oven to 350F (180C).
2. Toss the lamb pieces together with the garlic and Worcestershire in a bowl.
3. Spread a layer of onion, leeks and carrots in the bottom of a large casserole dish ; top with a layer of meat and mushrooms and season lightly, then repeat the layers until the ingredients are all used up.
4. Make a bouquet garni by tying together the bay leaf,thyme and rosemary with kitchen string ; tuck it into the center of the casserole and top with a thick layer of overlapping potato slices.
5. Mix the tomato paste into the hot stock and pour the mixture over the potatos.
6. Cover tightly with a lid and bake for 1½ hours or until the meat and potatoes are tender.
7. Remove the lid and sprinkle the cheddar cheese over the potatoes ; increase the oven temperature to 450F (220C) and bake, for a further 25-30 minutes until golden.

BON APPÉÉÉÉÉÉÉÉTIT

Chicken Satay Stir-Fry

 

                    This Indonesian-style stir-fry combines colourful crunchy vegetables and tender chicken strips. Served with toasted white or whole wheat pita bread.

4 servings (342 calories per serving)

• ¼ cup smooth peanut butter
• One-third cup reduced-fat coconut milk
• 2 tablespoons chicken stock
• 1 lemon, zest finely grated
• 1 tablespoon canola oil
• 2 garlic cloves, crushed
• 1 red chili pepper, deseeded and finely chopped
• 350 gr skinless boneless chicken breasts, cut into thin strips
• 1 tablespoon ive-spice powder
• 1 red pepper, deseeded and sliced
• 2 carrots, peeled and cut into julienne strips
• 175 gr button mushrooms, sliced
• 2 tablespoons chopped cilantro

1. In a small bowl, whisk together the peanut butter, coconut milk, stock and lemon zest until blended, then set aside.
2. Heat the oil in a wok or large frying pan over a high heat ; add the garlic and chili pepper and stir-fry for 30 seconds to release the flavours.
3. Add the chicken and five-spice powder and stir-fry 3-4 minutes until the chicken has coloured all over ; add the red pepper, carrots and mushrooms and stir-fry for 2-3 minutes until slightly softened.
4. Pour the peanut butter mixture into the wok and stir-fry for a further 2-3 minutes until the chicken is cooked through and tender.
5. Remove from the heat, stir in the chopped cilantro and serve immediately.

BON APPÉÉÉÉÉÉTIT

Seafood Pie with Potato Pastry

 

                    A very special fish pie that is sure to please everyone. This recipe uses a mixture of white fish, seafood and vegetables in a quick white sauce, topped with a golden turmeric potato pastry crust.

4 servings (600 calories per serving)

Potato pastry

• 1 cup all-purpose flour
• ½ teaspoon ground turmeric
• ½ cup mashed potato
• 100 gr butter, chilled and diced
• 1 tablespoon milk, to glaze
• 1 tablespoon dried breadcrumbs

1. Sift the flour and turmeric into a bowl and, using a fork, mix the mashed potato until blended.
2. Rub in the butter, then draw together into the dough, adding cold water if necessary to bind the dough together.
3. Wrap the dough in plastic wrap and chill in the refrigerator for about 20 minutes.

Filling

• 400 gr skinless white fish fillets, cut into small chunks
• 200 gr peeled shrimp or seafood mix
• 2 leeks, trimmed and thinly sliced
• ¾ cup frozen peas, thawed
• 2 tablespoons chopped fresh flat-leaf parsley
• Leaves from 2 sprigs of fresh thyme
• 1 lemon, zest grated
• ¼ cup cornstarch
• 2 cup 1% milk

1. Put the fish into a pie dish about 1.25 litre capacity ; mix in the shrimp or seafood, leeks, peas, parsley, thyme and lemon zest.
2. Blend the cornstarch with a little of the milk in a bowl.
3. Heat the rest of the milk until it is almost at boiling point, then stir it into the cornstarch paste.
4. Return the mixture to the pan and cook, stirring, until the sauce thickens ; season to taste and pour over the fish filling.
5. Set aside to cool for 15 minutes ; preheat the oven to 400F (200C).
6. Roll out the potato pastry between two large sheets of plastic wrap to about the size and shape of the top o the pie dish.
7. Remove the top sheet of plastic and use the second sheet to help you lay the pastry on top o the filling and remove the sheet of plastic wrap.
8. Press and trim the pastry edges to neaten, and make a small slash in the center of the lid to allow steam to escape.
9. Brush the pastry with the milk, then sprinkle the top with the breadcrumbs.
10. Place the pie dish on a baking tray and bake for 10 minutes, then reduce the heat to 350F (180C) and bake for a further 15 minutes until golden on top.

BON APPÉÉÉÉÉTIT

Beef in Ale with Horseradish Dumplings

 

                    A hearty beef and vegetable casserole that can be left to cook or made ahead and than reheated  beore serving. Cook the dumplings on top shortly before serving.

4 servings (611 calories per serving)

• 2 tablespoons olive oil
• 500 gr lean stewing beef, cubed
• 2 onions, sliced
• 1 tablespoon plain flour
• 2½ cups well-flavoured dark beer
• 1 tablespoon currant jelly
• 1 teaspoon whole-grain mustard
• 1 bay leaf
• 6 carrots, peeled and thickly sliced
• 200 gr baby or small turnips and quartered if necessary
• 4 large portobello mushrooms, thickly sliced

Dumplings

• 1¼ cups self-rising flour
• 6 sprigs of fresh flat-leaf parsley
• One-third cup cottage cheese
• 2 teaspoons horseradish sauce
• 2 tablespoons 1% milk, or as needed

1. Preheat the oven to 325F (160C).
2. Heat the oil in a large, heavy flameproof casserole dish and briefly fry the pieces of beef until they are nicely browned.
3. Lift the meat out of the casserole dish with a slotted spoon and set aside on a plate.
4. Add the onions to the pan, reduce the heat to medium and fry gently for about 10 minutes until golden.
5. Sprinkle flour over the onions, stir well and cook for 1 minute ; pour in the beer and bring to a boil, stirring well to dislodge any bits of food stuck to the base of the dish.
6. Add the currant jelly, mustard and bay leaf, then return the meat to the casserole dish, followed by the carrots, turnips and mushrooms.
7. Cover and transfer to the oven ; cook for 2 hours or until the meat is very tender.
8. Shortly before the end of the cooking time, make the dumplings.
9. Put the flour, a little seasoning and the parsley sprigs into a food processor amd process briefly to chop the parsley.
10. Mix the cottage cheese with the horseradish and milk and add to the processor ; mix to make a soft dough, adding a little more milk if necessary.
11. Turn the dough out onto a lightly floured work surface and divide into eight equal portions ; roll each into a ball with floured hands.
12. Increase the oven temperature to 350F (180C).
13. Uncover the casserole dish, stir and season to taste ; gently place the dumplings on top of the meat and vegetables, but do not submerge them.
14. Cover, return to the oven and cook for a further 20 minutes.
15. Serve at once.

BON APPÉÉÉÉÉTIT

Riz de Coco Épicé à la Lotte et aux Petits Pois

 

                    Ce plat de riz d'influence thaïe, préparé dans du lait de coco et des tomates, et recouvert de lotte épicée marinée, constitue un plat principal original.

4 portions

• 1 piment rouge fort, épépiné et haché
• 5 ml flocons de piment écrasés
• 2 pincées de safran
• 45 ml feuilles de menthe grossièrement hachées
• 60 ml huile d'olive
• 30 ml jus de citron
• 375 gr filet de lotte, coupé en cubes
• 1 oignon, finement haché
• 225 gr riz long grain
• 2 gousses d'ail, hachées
• 400 gr tomates concassées en boîte
• 200 ml lait de coco
• 115 gr petits pois
• Sel et poivre
• 30 ml coriandre fraîche hachée, en garniture

1. Mélanger le piment rouge, les flocons de piment, l'ail, le safran, les feuilles de menthe, l'huile d'olive et le jus de citron dans un robot de cuisine et hacher assez finement.
2. Mettre la lotte dans un plat non métallique, recouvrir de pâte de piment et bien mélanger.
3. Couvrir de film alimentaire et laisser mariner 20 minutes.
4. Chauffer à feu très vif une casserole à fond épais.
5. Retirer la lotte de la marinade à l'aide d'une écumoire, ajouter dans la casserole en plusieurs fois et cuire 3 à 4 minutes, jusqu'à ce que la lotte soit colorée et ferme.
6. Retirer à l'aide d'une écumoire et réserver.
7. Aouter l'oignon et la marinade dans la casserole et cuire 5 minutes à feu doux, jusqu'à ce que l'oignon soit fondant et légèrement doré.
8. Ajouter le riz et bien mélanger, incorporer les tomates et le lait de coco, porter à ébullition et couvrir.
9. Laisser mijoter 15 minutes à feu très doux, incorporer les petits pois, saler et poivrer au goût.
10. Garnir de poisson, couvrir de papier d'aluminium et cuire 5 minutes à feu doux.
11. Garnir de coriandre fraîche hachée et servir immédiatement.

BON APPÉÉÉÉÉÉTIT

La Douce Merveille (Pizza Prosciutto, Fromage de Chèvre et Figues)

 

2 petites pizzas

• 1 portion de pâte à pizza classique, cliquer ici pour la recette

Ingrédients pour les oignons caramélisés

• 15 ml huile d'olive
• 2 oignons, émincés
• 15 ml sucre
• 60 ml eau 
• 30 ml vinaigre balsamique
• 2 ml piment fort broyé
• Sel et poivre

1. Dans une casserole, chauffer l'huile, puis faire revenir les oignons et le sucre.
2. Laisser colorer les oignons sans remuer pendant quelques minutes.
3. Lorsque le fond de la casserole commence à brunir, remuer et laisser colorer de nouveau.
4. Lorsque les oignons sont bien colorés, ajouter l'eau, le vinaigre balsamique et le piment fort broyé.
5. Réduire le liquide à sec, puis retirer du feu, assaisonner.

Garniture pour 2 petites pizzas

• 4 tranches de prosciutto, coupées en 2
• 40 gr fromage de chèvre
• 2 figues fraîches, coupées en 6
• 1 poignée de roquette

1. Abaisser la pâte afin de former deux disques de 15 cm.
2. Garnir avec les oignons, les tranches de prosciutto et de petites boules de chèvre.
3. Terminer en disposant les figues sur les pizzas.
4. Cuire les pizzas sur la grille inférieure du four à 500F (250C) pendant 9 minutes.
5. Servir avec quelques feuilles de roquette fraîche.

BON APPÉÉÉÉTIT

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

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

Poulet Satay avec Trempette aux Arachides

 

                    Servez ces brochettes accompagnées de riz, vous obtenez ainsi un repas absolument sensationnel.

4 portions

"8 bâtonnets de bambou", trempés dans l'eau pendant 30 minutes

• 450 gr haut de cuisse de poulet désossé, coupé en cubes de 2,5 cm
• 30 ml huile végétale

Trempette aux arachides

• 60 ml huile végétale
• 125 ml arachides, grillées à sec
• 2 feuilles de lime kaffir, grossièrement hachées
• 2 gousses d'ail, grossièrement hachées
• 1 piment serrano, grossièrement haché
• 125 ml lait de coco
• 30 ml sauce soya
• 60 ml marinade réservée
• Sel 
• 1 oignon vert, en tranches minces

Marinade

• 125 ml sucre
• 80 ml arachides, grillées à sec
• 60 ml sauce soya
• 30 ml curcuma moulu
• 4 gousses d'ail, grossièrement hachées
• ½ branche de citronnelle, grossièrement hachée
• 30 ml galanga, pelé et grossièrement haché

1. Mélanger tous les ingrédients de la marinade avec 80 ml d'eau jusqu'à ce que la préparation soit homogène, réserver 60 ml pour la trempette aux arachides.
2. Verser le reste de la marinade sur le poulet, couvrir et réfrigérer de 6 à 24 heures.
3. Retirer le poulet du réfrigérateur.
4. Préchauffer le gril ou la poêle à feu moyen-vif et huiler.
5. Enfiler les morceaux de poulet sur les brochettes, griller pendant 5 à 6 minutes, puis retourner et griller encore pendant 5 à 6 minutes, jusqu'à ce que la viande soit cuite.
6. Servir chaud accompagné de la trempette aux arachides.
7. Pour la trempette, préchauffer l'huile dans une casserole à feu moyen-vif.
8. Ajouter les arachides, les feuilles de lime, l'ail et le piment serrano, et cuire, en remuant de temps en temps, jusqu'à l'obtention d'un parfum, soit environ 5 minutes.
9. Incorporer le lait de coco et la sauce soya et poursuivre la cuisson pendant 5 minutes encore.
10. Réduire la température de cuisson à feu moyen, puis ajouter 60 ml d'eau et la marinade réservée, assaisonner avec du sel.
11. Retirer du feu et laisser refroidir brièvement avant de verser dans un mélangeur ou dans un robot culinaire afin de réduire la préparation en purée, jusqu'à ce qu'elle soit homogène.
12. Remettre la trempette dans la casserole et faire mijoter à feu doux, en remuant de temps en temps, pendant environ 5 minutes.
13. Verser dans un bol et garnir d'oignons verts.

BON APPÉÉÉÉÉÉTIT

Nouilles Soba et Maquereau, au Poivre Rose et à la Betterave

 

                    Le plein de superaliments grâce à la betterave, à l'algue nori et au maquereau, le tout assaisonné d'une sauce relevée et très parfumée. 

Pour 1 portion "548 calories"

• 115 gr nouilles soba
• 75 gr maquereau fumé, sans peau et émietté
• 140 gr concombre, découpé en bâtonnets
• 1 poignée de feuilles de coriandre, hachées
• 75 gr fèves edamame surgelées, décongelées
• ¼ de feuille d'algue nori, découpée en fines bandes
• 75 gr betterave crue, râpée
• 1 oignon vert, parties vertes uniquement, finement émincé
• Poivre rose fraîchement moulu

Pour la sauce

• 5 ml vinaigre de riz
• 2,5 cm gingembre frais, pelé et râpé
• ¼ gousse d'ail, pressée
• ¼ lime pressée
• 1 poignée de feuilles de coriandre, hachées
• 1 pincée de flocons de piment
• Sel et poivre

1. Mettre les nouilles soba dans un récipient et couvrir d'eau bouillante, laisser agir 10 minutes, égoutter, rincer à l'eau froide pour bien les séparer, puis égoutter à nouveau et réserver.
2. Préparer la sauce en mélangeant tous les ingrédients de la sauce dans un récipient, en assaisonnant de sel et de poivre.
3. Mélanger le maquereau émietté, le concombre et les feuilles de coriandre aux nouilles, ajouter la sauce et mélanger délicatement.
4. Mettre le mélange de nouilles et de maquereau dans un bol, puis ajouter les fèves edamame et les bandes de nori.
5. Disposer par-dessus la betterave et parsemer d'oignon et de poivre rose.

BON APPÉÉÉÉTIT