Hot Smoked Salmon, Tomato and Cream Cheese Bagel

Ingredients

2 bagels
2 tomatoes, thinly sliced
grated zest of 1 lemon
1 scallion, chopped
pepper
olive oil
4 slices smoked salmon (about 4-1/2 oz)
4 tbsp cream cheese lemon wedges, to serve

Method

  1. Preheat the broiler on a medium—high setting.
  2. Slice the bagels in half horizontally and place them cut sides down on the rack in the broiler pan. Toast until browned, then turn over.
  3. Cover the bottom halves of the bagels with tomato slices. Sprinkle with lemon zest and scallion, then season with pepper (but not salt—the smoked salmon will be salty when cooked). Trickle a hint of olive oil over the tomatoes. Broil for 1-2 minutes, until the bagels are toasted and the tomatoes are lightly cooked. Remove the top halves and set aside.
  4. Arrange the smoked salmon slices on the tomatoes, wrinkling them slightly, and replace them under the broiler for a minute, to lightly cook the salmon and brown the edges in places.
  5. Top each with a couple of dollops of cream cheese and the bagel lids.
  6. Serve at once, with lemon wedges, for adding a squeeze of juice.

Makes 2 servings.

Source: Toast It!

Vietnamese-style Spicy Chicken Wings

Ingredients

8 chicken wings, cut in half at joint, 16 pieces
6 tablespoons chopped lemongrass
6 large cloves garlic, chopped
3 tablespoons chopped shallots
3 tablespoons chili sauce
2 tablespoons bbq sauce
4 tablespoons soy sauce
3 tablespoons honey

Chili Mayonnaise Dipping Sauce

4 tablespoons mayonnaise
1/2 teaspoon lemon juice
2 teaspoons chili sauce

Method

  1. Combine lemongrass, garlic and shallot in a food processor to make a paste.
  2. Add bbq sauce, soy sauce and honey to make a marinade.
  3. Mix the chicken wings with the marinade. Set aside for at least 30 minute.
  4. Remove wings from marinade and grill until well-cooked.
  5. Add chili sauce and lemon juice gradually to mayonnaise, checking for taste.
  6. Serve sauce with wings.

Makes 4 servings.

Source: The Streets Cookbook

Marinated Grilled Quail

Ingredients

4 free-range quails, spatchcocked
2 bay leaves
2 thyme sprigs
2 garlic cloves, crushed
150 ml pomace oil

Infused Honey

12 white peppercorns
4 cloves
2 star anise
100 ml runny honey
splash of sherry vinegar
few thyme sprigs
2 red chilies, deseeded and chopped

Jerusalem Artichokes

400 g Jerusalem artichokes
enough water to cover the artichokes
150 ml full-fat milk
60 g Arbequina olive oil
2 tbsps unsalted butter
8 sage leaves, julienned

Lovage Oil

200 ml Arbequina olive oil
30 g lovage leaves

Method

  1. For the marinated quail, put the four quails in a tray with the oil and the rest of the ingredients and let them marinade for a minimum of 24 hours.
  2. For the infused honey, put all the ingredients together and infuse them on a very low heat (making sure that it doesn’t boil) for five minutes. Set it aside.
  3. For the Jerusalem artichokes, peel the artichokes and place in a pan with the water and milk. Simmer them until they are a bit al dente – you are going to cook them again so make sure that they don’t get too soft. Allow to cool, cut in half lengthways and set aside.
  4. For the lovage oil, put the oil and lovage in a pan and heat to 49C. Allow to cool and blend to a smooth oil. Pan-fry the quail on a medium heat, skin side down, until the skin is golden and crisp. Turn over and cook the other side for 30 seconds: the flesh needs to be a bit pink. Season to taste.
  5. In another pan over a medium heat, add the Arbequina olive oil and Jerusalem artichokes and toss them until they start to colour. Add the butter and caramelise the artichokes until they turn golden brown. Season to taste and then add the sage. Toss everything well together.
  6. Place the Jerusalem artichokes on a plate, then place the quails on top, skin side up. Drizzle the honey over the quail and the lovage oil around the plate.

Makes 4 servings.

Source: Chef Nieves Barragán

Veal Kebaks with Ginger Dressing

Ingredients

1 lb hindshank veal, trimmed of excess fat and cut into 1 inch cubes
1 green pepper, cored, seeded and cut into 1 inch squares
1 red pepper, cored, seeded and cut into 1 inch squares
2 medium zucchini, cut into 1/2 inch slices
1 cup tiny mushrooms
4 bay leaves
1 lemon or orange, quartered, to garnish

Marinade

3 tablespoons sunflower oil
1 tablespoon red wine vinegar
2 teaspoons grated orange rind
1 tablespoon orange juice
1 inch piece fresh root ginger, peeled and chopped
1/2 teaspoon ground ginger
salt and freshly ground black pepper

Method

  1. Mix together the marinade ingredients.
  2. On 4 skewers, thread the veal, peppers, zucchini, mushrooms and bay leaves, alternating the colours and ending with a bay leaf.
  3. Place the skewers in a shallow dish, pour over the marinade and turn the skewers in the mixture. Cover and set aside for about 2 hours.
  4. Heat the broiler to moderate.
  5. Drain the skewers and broil for 10-12 minutes, turning frequently and basting them with the marinade.
  6. Garnish with the lemon or orange wedges. Serve immediately with brown rice.

Makes 4 servings.

Source: Cooking Naturally

Grilled Pork Skewers with Couscous

Ingredients

1 teaspoon Dijon mustard
1 teaspoon honey
juice of 1 lemon
1 tablespoon fresh thyme (about 4 sprigs), plus more for garnish
salt and freshly ground pepper
2-1/2 tablespoons olive oil, plus more to brush on grill
2 cloves garlic, peeled and finely chopped
1-1/4 pounds pork tenderloin, trimmed and cut into 1-inch cubes
1/2 medium red onion, cut into 1/4-inch dice
1/2 each small zucchini and yellow squash, cut into 1/4-inch dice
1 each red and yellow peppers, seeded and cut into 1/4-inch dice
1 cup dry couscous
1 cup boiling water

Method

  1. Mix first 4 ingredients, salt, pepper, 1 tablespoon oil, and half the garlic in a large bowl. Add pork and cover; let stand for at least 1/2 hour.
  2. Heat remaining oil in a saucepan over medium-low heat. Add remaining garlic and the onion. Cook until translucent, about 4 minutes.
  3. Add vegetables, raise heat, and cook until just soft, about 5 minutes more.
  4. Add couscous and water. Sir well. Turn off heat, cover, and let sit for 5 minutes. Season with salt and pepper.
  5. Heat grill and brush with oil.
  6. Thread pork on skewers and season with salt and pepper.
  7. Grill on each side until done. Serve over the couscous.

Makes 4 servings.

Source: What to Have for Dinner