Summer Suppers

Posted on: 10 July 2008 by Gareth Hargreaves

Sizzling greens with crispy beef\; baked salmon with tapenade\; spicy chicken with cannellini beans\; or Thai prawn jacket potato, all within half an hour.


Have dinner on the table in half an hour with these simple yet tasty dishes.

Sizzling Greens With Crispy Beef 

Shredded cabbage is so quick to cook simply steamed or tossed with a bit of butter. It’s also delicious stir-fried, and in this Chinese inspired recipe it is perfect – slightly crunchy and toasted at the edges.  

Ingredients

Serves 4
 
225g rump steak
6 tbsp teriyaki marinade, such as Kikkoman’s
1 tbsp cornflour
2 tbsp sesame seeds
50g salad onions, preferably baby red salad onions
1 large red pepper
2 tbsp groundnut oil or other flavourless vegetable oil
150g Savoy cabbage or spring greens, coarsely shredded 

Method

1. Cut the meat into 5cm long fingers then cut diagonally into thin strips. In a small bowl toss the meat with half the teriyaki marinade then add the cornflour and sesame seeds and stir until the meat is evenly coated. Set aside for 5minutes. Finely shred the spring onions. Halve and de-seed the pepper then cut into fine shreds.

2. Now place a wok over a high heat, without adding any oil at first. As soon as it’s very hot, add 1tbsp of oil, let it sizzle, then add the meat and toss it and stir-fry it in the oil for about 2minutes until golden and crispy. Remove to a plate with a slotted spoon.

3. Add the remaining oil, let it sizzle then add the cabbage and red pepper. Stir-fry these over a high heat for about 1minute then add the remaining teriyaki marinade and fry for a further 1minute until the marinade is bubbling and the cabbage is sizzling.

4. Now return the beef to the pan with the shredded spring onions. Toss everything together for just 30seconds then serve immediately.

Chef's Tip: Try using 75g of cabbage mixed with 75g finely sliced and shredded purple sprouting broccoli.
If you can’t find teriyaki marinade use dark soy sauce with 1 sliced clove of garlic and 1tsp grated fresh root ginger.
The stir-fry also works well with shredded pork fillet or duck breast.


Baked Salmon With Coriander Chutney Tapenade 

Baked Salmon With Coriander Chutney Tapenade Fresh coriander makes a delicious chutney style tapenade that gives the simplest baked fish a more interesting flavour. There’s no need to discard the coriander stalks as they’re just as flavour packed as the leaves
 
Ingredients 

Serves 4
 
3 tbsp olive oil
4 x wild salmon fillets, each about 125g, skinned
1 small onion, finely chopped
2 garlic cloves, crushed
25g pack coriander, chopped
1 tsp cumin seeds, lightly crushed
25g sultanas
 
Method

1. Heat the oven to 190oC, gas mark 5.

2. Brush the base of a shallow ovenproof dish with a little of the oil. Arrange the salmon fillets in the dish, spacing them slightly apart and season with salt and pepper. Bake for 10 minutes.

3. While cooking, heat 1 tbsp of the oil in a frying pan and gently fry the onion for 5 minutes until golden brown.

4. Add the garlic, coriander, cumin seeds, sultanas, 4 tbsp water and a little seasoning. Heat for about 2 minutes until the water has almost evaporated.

5. Pile the chutney over the fish portions and drizzle with the remaining oil. Bake for a further 8-10 minutes or until the fish flakes easily when pierced with a knife.

Cook’s Tips: Plump salmon fillets are particularly good in this recipe but other pieces of fish like cod, haddock, monkfish or halibut can be used instead. Sultanas accentuate the ‘chutney’ like flavour of the topping but if you don’t like them, use a handful of lightly toasted pine nuts instead. 


Chicken With Midi Plum Tomatoes, Cannellini Beans, Chilli & Garlic

Chicken With Midi Plum Tomatoes, Cannellini Beans, Chilli & Garlic This simple dish is ready in just a few minutes and only uses one pan. The roasted tomatoes give this dish a burst of flavour. Serve with steamed spinach for a complete meal. Try adding some crispy pancetta rashers on top for a stylish dish.
 
Ingredients

Serves 4 
 
4 chicken breasts (500g)
2 tbsp chilli oil
8 midi plum tomatoes, halved lengthways
175ml hot chicken stock
2 garlic cloves, chopped
Juice of 1 lemon
1 x 410g tin cannelloni beans, drained and rinsed
2 tbsp freshly chopped parsley

Method
 
1. Cut the chicken breasts in half horizontally.

2. Heat 1 tbsp chilli oil in a large pan and fry the chicken breasts for 4-5 minutes on each side until lightly golden and cooked through. Remove and keep warm.

3. Add the halved tomatoes and gently cook for 4-5 minutes over a low heat until the tomatoes start to soften.

4. Add the stock, garlic, lemon juice, cannelloni beans and seasoning and gently heat through.

5. Serve the chicken breasts with the tomatoes and cannellini beans spooned over the top. Drizzle with the remaining chilli oil and sprinkle with freshly chopped parsley.


Baked Sweet Potatoes With Thai Prawns & Coconut 

Baked Sweet Potatoes With Thai Prawns & Coconut Ingredients

Serves 4

4 medium sweet potatoes
2 tablespoons grapeseed or groundnut oil
Juice of 2 limes
1 tablespoon red Thai curry paste
2 tablespoons light soft brown sugar
Salt and ground black pepper
350g raw prawns, peeled
2 teaspoons desiccated coconut
1 small handful fresh coriander or basil leaves, roughly chopped
142ml pot soured cream

Method 
 
1. Preheat the oven to 200°/ gas mark 6. Put the sweet potatoes on an edged baking sheet, as they do tend to ooze a sticky liquid while they cook that you don't want stuck to the bottom of your oven. Bake the sweet potatoes for about 40-45 minutes or until very soft.

2. While the sweet potatoes are cooking, mix together the oil, lime juice, Thai paste, sugar and seasoning. Stir in the prawns and leave to soak up the flavours for 10 minutes.

3. Spoon the prawns onto a foil-lined grill pan and cook under a hot grill for 3-4 minutes, turning once during cooking and brushing with any extra spice mixture.

4. Sprinkle over the coconut and return to the grill for about 1 minute or until it is toasted golden brown.

5. Split open the cooked sweet potatoes, spoon over the prawns and top with some coriander, a small spoonful of soured cream and a drizzle of the cooked marinade if desired. Serve immediately.


Web Links

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