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| WALNUT AND PARSLEY PESTO |
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A twist
on a classic, this uses walnut oil and a flat-leaf parsley for a rich and
fast sauce tossed through linguine
Serves
4
- 3 tbsp
finely chopped fresh flat-leaf parsley
- 3 tbsp
chopped walnuts
- 3 cloves
garlic, peeled and crushed
- 1 tbsp
sunflower oil
- 3 tbsp
walnut oil
- 50g/2oz
freshly grated Parmesan
- Salt
and freshly ground black pepper
- 350g/12oz
linguine
- Fresh
flat-leaf parsley leaves and extra walnut oil for drizzling
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Place
chopped parsley, 2 tbsp walnuts and garlic in a processor and whizz to a paste
with sunflower oil. Add walnut oil and Parmesan, then season.
Cook pasta
until just al dente. Drain and transfer to a clean pan. Add walnut pesto and
remaining chopped walnuts. Check seasoning and stir thoroughly over a medium
heat. Serve pasta in warmed bowls, garnished with parsley and extra walnut
oil.
Preparation
time: approx 15 minutes
Cooking time:
approx 15 minutes
Approximate
nutritional values per person:
412 calories,
7g protein, 12g fat, 54g carbohydrate
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| OLIVE OIL ROAST POUSSINS |
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A Spanish-influenced
dish of crisp and golden poussins, roasted in olive oil with green olives,
bay leaves and new potatoes. Serve one bird per person.
- 4 tbs
olive oil, preferably Spanish
- 2 oven-ready
poussins
- 350g/12oz
baby new potatoes, scrubbed and parboiled
- Salt
and freshly ground black pepper
- Few frresh
bay leaves
- 75g/3oz
pitted Spanish green olives
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Rub oil
all over birds, season and place in a roasting tray. Surround with potatoes
and drizzle with extra oil. Season and add bay leaves. Cook in a preheated
oven at Gas 6, 400ºF, 200ºC for 30 minutes.
Remove
tray and add olives. Return to oven for 10 minutes, or until poussin juices
run clear when the thickest part of the thighs are pierced with a skewer.
Transfer
birds to a warmed platter and arrange potatoes and olives around. Garnish
with bay leaves.
Preparation
time: approx 10 minutes
Cooking time:
approx 40 minutes
Approximate
nutritional values per person:
685 calories,
32g protein, 50g fat, 22g carbohydrate
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| SEAFOOD SATAY |
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Peanut
oil comes into its own in this Indonesian dish of marinated tuna, scallops
and monkfish on skewers, served with a spicy peanut sauce
Serves
4
- 175g/6oz
tuna fillet steak
- 175g/6oz
monkfish fillet, skinned
- 175g/6oz
fresh scallops, without corals
- Lime
wedges and fresh coriander for garnish
For
the marinade
- DJuice
of 1 lime
- 1 tsp
grated fresh root ginger
- 1 clove
garlic, peeled and crushed
- 2 tbsp
peanut, or groundnut, oil
- 2 tbsp
soy sauce
For
the peanut sauce
- 225g/8oz
dry roasted peanuts
- 2 tbsp
peanut, or groundnut, oil
- 100ml/4fl
oz coconut milk
- Dash
soy sauce
- Juice
of half a lime
- 1 clove
garlic, peeled and crushed
- 1 small
red chilli, deseeed and finely chopped
- 1 tsp
Thai red curry paste
- 1 tbsp
chopped fresh coriander
- Thin
strips of red chilli for garnish
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Cut tuna
and monkfish into thin strips. Wind each strip on to a small wooden skewer.
Slice scallops and thread on more skewers. Place all kebabs on a large plate
in a single layer.
Mix marinade
ingredients together and pour over skewered fish. Leave for at least 30 minutes.
For the
sauce, place 100g/4oz peanuts in a processor with peanut oil, coconut milk,
soy sauce, lime juice and garlic. Add chilli and curry paste and whizz until
blended. Add remaining nuts and whizz a little, so sauce retains a crunchy
texture.
Season
fish skewers with freshly ground black pepper and cook under a preheated grill,
or in a hot griddle pan, for a minute or two on each side until just cooked
through, basting with any remaining marinade.
Meanwhile,
heat peanut sauce in a pan over a medium heat, stirring in chopped coriander
at the end.
Serve
fish skewers on a large platter with peanut sauce in a pot. Garnish platter
with lime wedges and coriander sprigs and strew strips of red chilli on the
sauce.
Preparation
time: 20 minutes
Cooking time:
approx 5 minutes
Approximate
nutritional values per person:
547 calories,
36g protein, 39g fat, 13g carbohydrate
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