Starter : Smoked Salmon and Greek Salad Parcels
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Main Course : Thai Grilled Chicken
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Pudding : French Apple Tart Tatin
8oz (250g) smoked salmon
100g Feta cheese
8 baby plum tomatoes, quartered
quarter of a cucumber, diced
2 tablespoons fresh coriander, chopped
juice of 1 lime
fresh coriander to garnish
salt and black pepper
- Line 4 ramekins with clingfilm, line the ramekins with smoked salmon slices leaving the ends hanging over the rim and ensuring there are no gaps.
- Combine all the other ingredients in a bowl and mix well. Divide the filling ingredients between the four ramekins, keeping a small amount to use as garnish. Press the mixture down in the ramekins and seal the parcels with the ends of the salmon.
- Turn the parcels on to a foil covered baking tray and remove the clingfilm. Cook under a medium hot grill for about 4 minutes until the salmon becomes opaque and begins to brown.
- Carefully remove the parcels from the foil and serve. Garnish with the coriander and reserved filling. Serve immediately.
7oz (200g) block of creamed coconut
half a pint (300ml) very hot water
2-3 fresh green chillies, deseeded and chopped
1-2 level teaspoons ground ginger
3 tablespoons soy sauce
grated zest and juice of 1 - 2 limes
2 level tablespoons caster sugar
1 pack fresh coriander
4 boneless chicken breasts, skin on
- Cut the coconut cream in to large chunks and place in a bowl. Pour over the hot water and stir to dissolve. Place in a blender with all the other ingredients (not the chicken), reserving a little coriander for garnish. Blend the mixture until well mixed.
- Make 3 diagonal cuts across each chicken breast. Arrange in a dish and pour the coconut mixture over the top. Cover and marinate in the fridge for 30 minutes.
- Arrange the chicken in a casserole dish and pour the marinade over the top. Cook in a pre heated oven at 180C (350F, gas mark 5) for about 30 minutes or until the chicken is thoroughly cooked.
- Serve with Thai Fragrant rice and garnish with the reserved coriander.
8oz (250g) plain flour
4oz (125g) unsalted butter
4oz (125g) light brown soft sugar
2 tablespoons clear honey
4 - 5 (approx 1lb/500g) cox apples
fresh mint sprigs to decorate
fromage frais to serve
- First make the shortcrust pastry by rubbing the margarine into the flour and adding water to mix. Roll out the pastry on a lightly floured surface. Take an 8.75inch (22cm) metal gateau tin, place it on the pastry and cut round it. Put the pastry circle to one side until needed.
- Place the butter sugar and honey in a large pan over a moderate heat and stir until the sugar has dissolved. Remove from the heat whilst preparing the apples.
- Core and quarter the apples, stir in to the caramel sauce. Place back on to the heat and simmer for 2 minutes. Spoon the apples and half the sauce in to the gateau tin, arranging the apple quarters so that they are skin side down.
- Place the pastry circle over the apples, gently pressing the edges down. Bake in a pre-heated oven at 200C (400F, gas mark 6) for 20 - 25 minutes until the pastry is golden
- Remove from the oven and allow to stand for 5 minutes. Place a large serving plate over the tin. Carefully holding the plate and tin, invert it so that the pastry forms the base of the Tatin with the apples on top.
- Gently reheat the remaining caramel sauce, stirring occasionally and pour over the Tatin. Garnish with sprigs of mint. Serve with fromage frais.
Cookery Book Recommendation of the Month
Tools for Cooks by Christine McFadden
A vital reference for every cook, Christine McFadden's "Tools for Cooks" explains the function and design of hundreds of kitchen implements, highlighting the qualities to look for when buying tools. The book also includes recipes by Raymond Blanc, Peter Gordon and Jamie Oliver.
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