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Weekend - TOM KERRIDGE'S A lovely lunch in the garden.

Summary: Tom Kerridge goes al fresco with fresh food platters tosharewithfriends

Good Food contributing editor Tom Kerridge is a regular BBC presenter and chef-owner of The Hand & Flowers and The Coach -- both in Marlow, Buckinghamshire. His latest book, Tom Kerridge's Dopamine Diet (Dhs100, Absolute Press), is out now.

@ChefTomKerridge

W eekend cooking for friends should be about two things: fun and flavour. I've always thought that the open air makes food taste better, and a meal in the garden often takes away the formality. Here, I've cranked up the flavour on four of my favourite dishes for this time of year, for you and your mates to enjoy in the sunshine. They're all lovely for lunch, and all the better if it rolls on into supper while you sit around in your flip-flops, watching the sun go down, cold drink in hand.

Salmon, samphire & charred cucumber salad

The taste of seaweed in the crust and the samphire in this dish evokes memories of being by the seaside, with the smell of salt and the sound of seagulls in the air. Samphire is available from some supermarkets and fishmongers.

SERVES 6 PREP 30 mins plus 1 hr chilling COOK 30 mins MORE EFFORT

1 tbsp seaweed flakes or nori sushi

sheets, crushed

2 tsp chilli flakes

1 tbsp demerara sugar

finely grated zest 2 limes

750g boneless side of salmon

1 tbsp olive oil

2 large cucumbers, halved

lengthways

2 green chillies, sliced

3 tbsp sushi ginger, chopped

150g samphire

1 tbsp sesame oil

2 bunches of peppery leaves,

like watercress or mizuna

1 Tip the seaweed flakes, chilli, sugar, lime zest and 1 tsp sea salt into a bowl and mix together. Lay the salmon flesh-side up on a tray lined with foil and scatter over the seaweed seasoning. Cover the tray with cling film and chill for 1 hr.

2 Heat the oven to 180C/160C fan/gas 6. Drizzle the salmon with a little olive oil and roast in the oven for 25-30 mins or until just cooked. Remove from the oven and leave to cool at room temperature.

3 While the salmon is cooling, heat a heavy frying pan or griddle. Brush the cut side of the cucumber with a little oil, place cut-side down in the pan and sear for 2 mins or until charred. Don't worry if it blackens

-- the flavour will be great. When the cucumber is ready, remove from the heat and season with a little salt. Slice into chunky wedges and tip into a large salad bowl. Add the chilli, chopped ginger, samphire and sesame oil and toss everything together.

3 Flake the salmon into big bite-sized pieces and add to the salad bowl along with the leaves. Gently toss the salad, being careful not to break up the salmon too much, then tip out onto a large platter.

GOOD TO KNOW omega-3 * 2 of 5-a-day * gluten free PER SERVING 354 kcals * fat 24g * saturates 4g * carbs 5g * sugars 5g * fibre 3g * protein 28g * salt 1.8g

Sticky Korean chicken drumsticks

SERVES 8 PREP 30 mins plus overnight marinating COOK 1 hr EASY

16 chicken drumsticks

coleslaw, to serve (you'll find over 20 recipes for coleslaw to choose from at bbcgoodfoodme.com)

sliced red chilli and spring onions, to serve

for the marinade

3 tbsp soy sauce

2 shallots, roughly chopped

2 tbsp honey

large piece ginger, finely grated

8 garlic cloves, finely grated

2 tsp chilli flakes

3 tbsp mirin

1 Tip all of the marinade ingredients into a mixing bowl with good grinding of pepper and whisk them together. Score the drumsticks with a sharp knife, if you like, and toss them in the marinade. Cover and chill for as long as you can -- overnight is good but 24 hrs is even better.

2 Heat the oven to 160C/140C fan/gas 4. Lay the drumsticks on a shallow roasting tray and spoon over any excess marinade from the bowl. Roast the chicken for 40 mins, then baste with the sticky juices in the tin. Turn the oven up to 220C/200C fan/gas 8 and continue to cook the chicken for 20 mins more or until caramelised (it's fine for it to char a little). Use tongs to lift the chicken onto a platter and scatter over some sliced red chilli and spring onions, if you like. Serve with coleslaw and plenty of napkins.

PER SERVING 214 kcals * fat 9g * saturates 2g * carbs 9g * sugars 7g * fibre 1g * protein 25g * salt 1.1g

Mince, Gorgonzola & garlic butter pizza

Garlic butter, salty blue cheese, peppery rocket and a spicy kick of green chilli -- these pizzas are loaded with flavour. Frying and draining the pork mince before baking is a clever trick that stops the base getting soggy.

1 To make the dough, put the flour, yeast and 1 tsp salt into the bowl of an electric mixer with a dough hook. On a medium speed, gradually pour in the oil and 200ml warm water to make a dough. Alternatively, mix by hand and knead on a floured surface. Cover the bowl with cling film and prove for 1 hr or until doubled in size. 2 Meanwhile, fry the mince until browned, then drain on kitchen towel. Make the garlic butter by beating the butter with the garlic, sage, tomato purAaAaAeA@e a some black pepper. 3 Heat the oven to 240C/220C fan/gas 8. Divide the dough into four balls. Roll the balls on a floured surface into thin rounds, about 20cm wide. Lift onto floured baking trays, then spread with the garlic butter, leaving a 1cm border. Sprinkle with the mince, cheese, onion and chilli. Bake for 10-12 mins or until the dough is crisp. Scatter over the rocket, olives and lemon zest, and drizzle over some olive oil to serve.

GOOD TO KNOW 1 of 5-a-day PER SERVING 787 kcals * fat 39g * saturates 19g * carbs 65g * sugars 3g * fibre 5g * protein 42g * salt 3.1g

MAKES 4 pizzas PREP 40 mins plus risingCOOK40minsMOREEFFORT P

500g beef or pork mince

125g Gorgonzola, broken into small chunks

1 red onion, finely sliced

2 green chillies, sliced

50g of rocket

20 pitted green olives, sliced

finely grated zest 1 lemon

for the dough

325g strong bread flour

1 sachet fast action yeast

1 tbsp extra virgin olive oil, plus extra for frying and drizzling

for the garlic butter

60g butter, softened

2 garlic cloves

4 sage leaves, chopped

2 tsp tomato purAaAaAe

Little Gem & beef bacon salad with salad cream

I've never stopped loving salad cream; as a dressing, it delivers just the right balance of creamy sweetness and acidity to this beef bacon and lettuce salad. It's a classic combination, but I've taken it to the next level with my trusty blowtorch.

SERVES 4 PREP 20 mins COOK 20 mins EASYP

150g smoked beef bacon lardons or pancetta cubes

2 slices sourdough, cut into cubes

1 tbsp olive oil

6 Little Gem lettuce, 4 cut in half and 2 torn into leaves

75g mangetout, trimmed and finely sliced

for the salad cream

2 tbsp white wine vinegar

AaAaAeAa' tsp plain flo

2 tsp caster sugar

2 tsp English mustard powder

1 egg

40ml double cream, whisked to soft peaks

10 mint leaves, finely chopped

1 To make the salad cream, put all of the ingredients, except the cream and mint, into a small mixing bowl. Season and whisk over a simmering pan of water for 5 mins until thick. Remove from the heat and leave to cool a little. Fold in the cream and mint, then set aside.

2 Tip the beef bacon into a frying pan with a little oil and cook over a medium heat for 3-4 mins or until the bacon is starting to brown. Add the sourdough and gently fry everything for 8-10 mins, adding a little oil if the pan becomes dry. Cook until the bacon and the bread are golden and crisp. Remove from the heat and set aside.

3 Lay the lettuce halves on a baking sheet, cut-side-up. Drizzle with a little oil and season with sea salt. Use a blowtorch to scorch the cut side. If you don't have one, just flash the lettuce under a hot grill.

4 Put the torn and charred lettuce into a bowl along with the mangetout, bacon and croutons, then toss through 3 tbsp salad cream. Serve with extra salad cream on the side.

GOODTOKNOW folate*fibre*1of5-a-day PER SERVING 304 kcals * fat 17g * saturates 7g * carbs 18g * sugars 7g * fibre 6g * protein 16g * salt 1.3g

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Publication:BBC GoodFood Middle East
Date:Nov 30, 2017
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