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| BAKED PRAWN AND CHILLI GINGER CAKES |
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Delicious Thai flavours wrapped up in soft, fluffy
cakes. For an extra burst of flavour, serve them
drizzled with Ainsley ’s sweet chilli sauce or a
squeeze of fresh lime juice
Serves
4 makes 12
- 2 thick slices (about 100g/4oz) white bread,
crusts removed
- 250g/9oz peeled raw prawns
- 1 green chilli, deseeded and finely chopped
- 2.5cm/1in piece fresh root ginger, peeled and
finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp chopped fresh coriander
- 1 tsp salt
- 1 egg
- Oil for spraying
To serve
- Baby lettuce leaves, rocket or watercress
- Sweet chilli sauce
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Place the bread in a bowl,cover with water,soak for
about ten seconds, then squeeze out the excess
water. Place the drained bread in a food processor
with the prawns, chilli,ginger, garlic, coriander, salt
and egg. Whizz until well blended. Preheat the oven to 200 °C, 400 °F, Gas 6. Using
lightly floured hands, divide the mixture into 12 small
cakes. Spray some oil very lightly on to a baking
sheet and arrange the prawn cakes on the baking
sheet, evenly spaced. Spray with a little oil and bake
for 15-20 minutes, turning halfway through, until
golden brown and just beginning to crisp. Serve warm with baby lettuce, rocket or
watercress leaves and a bowl of sweet chilli sauce.
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| CRISP FILO-WRAPPED MUSTARD CHICKEN |
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A great dish for low-fat entertaining. Traditionally,
melted butter is spread between the layers of filo
pastry but by using oil from a sprayer this dish
contains less than half the fat.
Serves
4
- 2 tsp olive oil
- 4 x 75-100g/3-4oz skinless,boneless cooked
chicken breasts
- 2 tsp fresh marjoram leaves,finely chopped
- 1 tbsp Dijon mustard
- 2 garlic cloves,crushed
- Finely grated zest of 1 lemon
- Salt and freshly ground black pepper
- 8 sheets filo pastry
- Oil for spraying
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Heat the oil in a large frying pan and fry the chicken
for 4 minutes on each side until lightly golden. Mix together the marjoram, mustard, garlic and
lemon zest and season. Spread the mustard mixture
evenly over each chicken breast. Preheat the oven to 190 °C, 375 °C, Gas 5. Lay a
sheet of filo pasty flat on a work surface and spray
with a little oil, then top with another sheet. Lay 1
chicken breast in the centre of the pastry, lift the
edges of the pastry over the chicken and scrunch
over the top to enclose. Repeat with the remaining
filo pastry and mustard chicken breasts to make 4
parcels. Arrange on a baking sheet and bake for 20
minutes until crunchy and golden. Place the chicken parcels on warmed serving
plates and serve with fresh, steamed sprouting
broccoli .
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| GRIDDLED PEACHES AND MINT FETA CHEESE SALAD |
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This mouth-watering salad can be made in
less than 15 minutes. Try using low-fat firm
cheese, such as reduced-fat Cheddar, as a
change from feta. Or omit the feta and
serve with some cottage cheese and rye
crackers.
Serves
4
- 1 tsp olive oil
- 4 fresh ripe peaches or nectarines,
stoned and cut into wedges
- Juice and finely grated zest of 1 lime
- 1 x 200g bag mixed salad leaves
- 1 small red onion, halved and thinly sliced
- 150g/5oz sugar-snap peas,
halved lengthways
- 2 tbsp chopped fresh mint
- 200g/7oz feta cheese, roughly crumbled
- Freshly ground black pepper
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Brush a ridged griddle pan, or a frying pan, with half of the oil and heat until slightly
smoking. Toss the peaches or nectarines in
the lime juice. Place flesh-sides down on the
griddle or frying pan and cook for 2-3 minutes
until charred. In a large bowl, toss together any
remaining oil and lime juice,and the lime
zest, salad leaves, onion, sugar-snap peas
and mint. Divide evenly between 4 bowls or
serving plates. Scatter over the peaches or nectarines
and the feta cheese. Season with a good
scattering of freshly ground black pepper and
serve warm.
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