TV chefs serve up a real feast; Celebrity chefs James Martin and Rachel Allen rustle up some tasty treats.
INGREDIENTS: 4 large white or brown rolls or baps Butter, for spreading 300g (11oz) shredded cooked lamb 1/4 cucumber, sliced 1/2 red onion, peeled and thinly sliced 200g (7oz) feta cheese, sliced Handful of green leaves, such as rocket or watercress FOR THE LEMON AIOLI: 2-4 cloves of garlic, peeled and crushed or finely grated 2 egg yolks 1tbsp lemon juice 1tsp Dijon mustard 175ml (6fl oz) sunflower oil 50ml (2fl oz) olive oil Salt and freshly ground black pepper METHOD: FIRST make the aioli. Place the garlic in a bowl with the egg yolks, lemon juice and mustard.
Mix both oils in a jug and, whisking constantly, pour them slowly into the egg yolk mixture in a very thin stream. Continue to add the oil, whisking all the time until it has been fully incorporated and the aioli is thick.
Season with salt and pepper to taste and set aside.
Slice the rolls in half and toast them on each side, then spread with butter and a little of the aioli.
Assemble the lamb, cucumber, red onion, feta and salad leaves on top of one half of each roll, then sandwich together with the other half. Cut the filled rolls in half and serve.
The aioli can be made in advance and stored in the fridge for up to 12 hours.
Any leftover aioli would be delicious served with chips.
Recipes from Rachel's Everyday Kitchen by Rachel Allen is published by HarperCollins, photography by Tara Fisher ICED STRAWBERRY MERINGUE CAKE (serves 8-10) When I was younger, my mum used to make a dessert very similar to this and I've always loved it. The beauty of this dish is that it can be made using up leftover meringues, although I often make meringues especially for it too. It would be equally delicious made with raspberries - see below for other ideas that you might like to try.
INGREDIENTS: 500ml (18fl oz) double or regular cream 265g (91/2oz) meringues, broken into roughly 2cm (3/4in) chunks FOR THE STRAWBERRY SAUCE: 200g (7oz) fresh strawberries, hulled and quartered Juice of 1 lemon 50g (2oz) icing sugar EQUIPMENT: 23cm (9in) diameter spring-form cake tin METHOD: LINE the cake tin with a double layer of cling film and then make the strawberry sauce.
In a food processor or blender, whiz the strawberries with the lemon juice and icing sugar, then pour the mixture through a sieve into a bowl and discard the seeds left in the sieve.
(The strawberry sauce could be made ahead and kept in the fridge for up to three days.) Pour the cream into another bowl and whisk into soft peaks, then crumble the meringue into the whipped cream and stir together to mix.
Add the strawberry sauce, swirling it through the cream and meringue mixture.
Tip the mixture into the lined cake tin and smooth the surface with a spatula. Wrap the tin in cling film and freeze for at least eight hours or preferably overnight.
Take the frozen cake from the freezer, then unclip the sides of the tin and carefully lift these away.
Remove the cling film from the sides of the cake, then use a palette knife or metal fish slice to carefully transfer the cake from the base of the tin to a serving plate.
Cut into slices to serve, either on its own or with fresh strawberries.
(The cake will keep in the freezer, well covered, for up to two months.) | ICED RASPBERRY MERINGUE CAKE: Replace the strawberries with the same quantity of fresh or frozen and defrosted raspberries.
ICED LEMON MERINGUE CAKE: Replace the strawberry sauce with 200g (7oz) lemon curd.
ICED TOFFEE MERINGUE CAKE: Use 200g (7oz) dulce de leche instead of the strawberry sauce.
THAI CHICKEN & CASHEW STIR-FRY WITH CHARRED LIMES (serves 4) Stir-fries are one of the ultimate fast foods. The secret is not to add too much oil, and to use a neutral-flavoured one such as groundnut oil, as most of the others will burn at the very high cooking temperature. Charring the limes is a great, speedy way to impart more flavour when you squeeze them over the finished dish.
INGREDIENTS: 300g white rice, 5g sea salt, 4 chicken breasts, 1 onion, 1 green pepper, 100g cashew nuts, 25ml vegetable oil, 5g Thai green curry paste, 100g sugar snap peas, 4 limes, sea salt and freshly ground black pepper METHOD: 1. FIRST, place the rice and salt in a pan with 500ml cold water. Bring to the boil, reduce the heat and simmer for 12 minutes, until tender. Remove from the heat and keep warm. 2. While the rice is cooking, cut the chicken into strips and slice the onion and green pepper.
Toast the cashew nuts lightly in a dry frying pan until golden.
3. Heat the oil in a wok, season the chicken with salt and pepper, then stir-fry it for three to four minutes, until golden.
Add the curry paste and all the vegetables, then add 50ml water and cook for two to three minutes, stirring frequently. 4. Meanwhile, cut the limes in half and heat a griddle pan.
Cook the limes, cut-side down, in the hot pan for two to three minutes, until charred. 5. Sprinkle the cashew nuts over the stir-fry, and serve with the charred limes and rice.
BLACK CHERRY CLAFOUTIS (serves 4) This is basically a sweet Yorkshire pudding with fruit in it, but as so often happens, the French claim they made it first. So as not to upset them or the Yorkshire clan, here it is: my gran's Yorkshire pudding recipe, with fruit in it and cooked the French way. I still think we must lay claim to this one, though!
INGREDIENTS: Butter (for greasing), 4 sheets filo pastry, 400g cherries, 2 eggs, lightly beaten, 100ml double cream, 75g caster sugar, 100ml milk, 50g plain flour, 1tbsp icing sugar METHOD: 1. PREHEAT the oven to 220degC/425degF/Gas mark 7. Grease a 15x20cm rectangular ovenproof dish and layer the filo pastry sheets over the bottom of the dish.
Allow the excess pastry to stand up around the edges. 2. Stone the cherries and sprinkle over the filo pastry. 3. Whisk together the eggs, cream, sugar, milk and flour until you have a smooth batter with no lumps, then pour it over the cherries. Bake in the oven for 15-18mins, until golden and just set. 4. Allow to cool slightly, then dust with icing sugar to serve.
Recipes from James Martin's Fast Cooking (Quadrille, PS20) Photography: Tara Fisher | CELEBRITY chefs James Martin and Rachel Allen, along with Gennaro Contaldo, will be hosting a series of hands-on live cookery demonstrations in an undercover marquee at the Lowry Outlet Food Festival 2014 in Salford, on Saturday, May 24 - Monday, May 26. Browse over 120 tempting food and drink stalls for FREE. For more information or to book tickets for the celebrity chef demonstrations visit lowryoutletfoodfestival.co.uk
Rachel Allen and her Everyday Kitchen book (below)
James Martin and his latest book (below)