. 1 cup finely chopped red onion
. 1/4 cup sliced fresh basil
. 1/4 teaspoon salt + 1/4 teaspoon black pepper
. 1 salmon fillet, skinned and chopped
. 1 tablespoon hot pepper sauce
. 1 large egg white
. Cooking spray
. 8 slices toasted focaccia
. Combine first 5 ingredients in a large bowl.
. Combine hot pepper sauce and egg white in a small bowl.
. Add egg white mixture to salmon mixture, stirring well to combine.
. Divide the mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
. Heat a large nonstick skillet over medium-high heat.
. Coat pan with cooking spray.
. Add salmon patties, and cook 3 minutes on each side.
. Serve patties on toasted focaccia.
Prawn Summer Rolls.
. 2 finely chopped garlic cloves
. 1 small and chopped red chilli
. 1 tbsp finely chopped ginger
. 1 tbsp sugar
. 3 tbsp fish sauce
. juice 1 lime
. 100g vermicelli rice noodles or bean thread noodles
. handful mint leaves
. 18 cooked prawns cut in half
. 2-3 large iceberg lettuce leaves, torn into 12 piece
. 1 carrot, cut into thin batons
. a handful coriander
. a handful Thai basil
. a handful long chives
. 50g beansprouts
. Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together.
. Then stir in the fish sauce and lime juice.
. Alternatively, just blitz everything together in a mini blender.
. Soak the rice noodles in a bowl of hot water for 15 mins, then drain well.
. Dip one of the rice papers in a bowl of hot water, until the whole wrapper is soft.
. Place wrapper on a board and on edge, add mint leaves, then three prawn halves.
. Place some lettuce on top of the prawns.
. Add some noodles, few strips of carrot? cucumber, herbs and some beansprouts.
. Don’t overfill the pancakes or they will be hard to roll.
. Lift the edge of the rice paper wrapper nearest to you over the filling and.
. Holding the filling in position with your fingers, start rolling up tightly.
. When you’re about halfway, fold the ends of the rice paper in and over the filling.
. Keep on rolling tightly until the whole rice paper wrapper is rolled up.
. sunflower oil
. 300g blackberries
. 300g dark cherries, halved and stoned
. 200g small black seedless grapes
. 140g golden caster sugar
. 200g blackcurrants
. 200g blueberries
. 4 tbsp Crème de Cassis
. 400g medium-sliced white bread
. Brush a 1.5-litre pudding basin with oil.
. Line the basin with a double layer of cling film, overhanging the basin at the top.
. Put the blackberries, cherries, grapes and sugar in a saucepan with 3 tbsp water.
. Cover and gently heat, stirring until the sugar has melted and the fruit is syrupy.
. Add the currants, blueberries, cover and cook gently 2 mins until the fruit is softened.
. Strain the fruit into a colander set over a bowl.
. Leave for 5 mins to drain well, then stir the cassis into the captured juices.
. Trim the crusts from the bread slices and discard, losing as little bread as possible.
. Then use a pastry brush to spread a little of the berry juices over one side of each slice.
. Cut circle from 1 slice that will cover the base of the basin. Push in, juice-side down.
. Reserve some bread so that you have enough to cover the top of the basin.
. Then halve the remaining slices into fat fingers – trimming to the correct length.
. Juice-side down, work round the basin, overlapping the edges of the bread slightly.
. Press them to stay in place, until the basin is completely lined with bread.
. Patch any gaps with scraps.
. Reserve a couple of spoonfuls of fruit to serve.
. Spoon the remainder into the bread-lined basin, squishing the fruit down to level it.
. Reserve 150ml of the juices with the berries, then pour the into the basin.
. Concentrate on pouring it around the edges to soak into the bread.
. Jigsaw the reserved bread to neatly cover the top and seal in the fruit, juice-side up.
. Loosely cover the top of the basin with cling film.
. Find a small plate that will fit inside the basin so it is in contact with the pudding.
. Chill overnight with the reserved juice and berries.
. To serve, unwrap and invert the basin onto a serving plate with a lip to hold any juices.
. Lift off the basin, holding the cling film down tightly as you pull to help you remove it.
. Peel off the cling film round the pudding.
. If you’ve any white bread patches visible, spoon over some juice to colour it.
. 100g quinoa
. 3 peaches or nectarines, or 6 apricots, diced
. 50g toasted hazelnuts, roughly chopped
. handful mint, roughly chopped
. handful parsley, roughly chopped
. 2 tbsp olive oil
. zest and juice 1 lemon
. Put the quinoa in a medium saucepan and cover with 300ml water.
. Bring to the boil and simmer for 20 mins or until the quinoa is tender.
. Drain off any excess liquid and set aside to cool.
. Add the fruit, hazelnuts, herbs and seasoning to the cooled quinoa.
. Whisk together the olive oil, lemon zest and juice.
. Pour over the salad and mix thoroughly.