25 October 2016Last updated

Food | Recipes

Four recipes to try at your next dinner party

This autumn the colours are not restricted to fashion – cook up these stunning dishes and eat bright

3 Oct 2016 | 02:39 pm
  • Creamy and tangy prawn linguine


Creamy and tangy prawn linguine

Prep time 10 mins
Cooking time 15 mins
Serves 4

2 tbsp butter
6 spring onions, thinly sliced
1 large garlic clove, finely chopped
1 small green chilli, seeded and finely chopped
500g prawns, peeled, cleaned and tails intact
1 large lemon, juice of
100ml non-alcoholic white wine
100ml fresh cream
500g fresh linguine
2 tbsp freshly grated Parmesan
Sprigs of dill, to garnish
Lime wedges, to garnish

Melt butter in a frying pan over moderate heat, add spring onions, garlic and chilli and cook until softened. Add prawns and cook for no more than 1 minute. Add lemon juice and non-alcoholic white wine. Then add cream and reduce for about 2 minutes. Cook linguine in salted boiling water until al dente. Drain and return the pasta to the pot.

Sprinkle Parmesan over the creamy prawns. Stir through and season.

To serve, arrange the warm pasta in a shallow bowl, pile the prawns on top; garnish with dill and lime wedges.

Flaked salmon with pea and herb risotto


Prep time 10 mins
Cooking time 30 mins
Serves 4

80ml sweet chilli sauce
50ml olive/avocado oil
1 tsp finely chopped fresh dill
4 fillets salmon, 160g each
125g butter
1 onion, finely chopped
2 garlic cloves, finely chopped
500g Arborio rice
150ml non-alcoholic white wine
1.3 litres chicken or vegetable stock
200g frozen or fresh peas
4 tbsp fresh herbs, chopped
50g Parmesan, finely grated

Preheat the oven to 180°C.

Combine chilli sauce, oil and dill in a bowl. Pour the mix over the salmon and refrigerate for 15 minutes. Then place the salmon on a hot griller until seared. Remove and place it on a baking tray. Bake for 5-10 minutes.

Meanwhile, melt 100g butter in a pot over moderate heat, add onion and garlic and sauté until soft and translucent. Add rice and stir well. When glossy, add the non-alcoholic wine. Once it’s absorbed, add the stock one ladle at a time, stirring gently after each addition until it has all been absorbed.

Now add the peas and cook for a further 2 minutes. Cook until the rice is creamy but holds its shape and the peas are tender. Season. Stir through the remaining butter, herbs and Parmesan. Flake the salmon fillets into chunks using a fork.

To serve, spoon a mound of risotto on to each plate and top with the flaked salmon.

Pan-fried lobster tails with mango salsa and lemon aIoli


Prep time 10 mins
Makes 4

8 lobster tails in their shells, cleaned
120g butter
1 tsp lime zest, finely grated
1 small, fresh chilli, seeded and finely chopped
2cm piece of fresh ginger, grated
Lemon wedges, to serve
420g tinned mango, drained and cubed
1 small red onion, cubed
1 lime, juice of
1 tbsp finely chopped mint
1 tbsp finely chopped coriander
½ small, fresh red chilli, seeded and finely chopped
2 tbsp olive oil
160ml good-quality mayonnaise
½ a lemon, zest and juice of

To make the salsa, combine all the ingredients in a bowl and place in the fridge until ready to use.

For the aïoli, combine the ingredients in a small bowl and refrigerate.

For the lobster, melt the butter in a small pot. Add the zest, chilli and ginger. Stir until softened, about 2 minutes.

Cut the soft shell on the underside of the lobster and run under cold water to clean. Brush the tails with the fragrant butter mixture. Cook the tails in batches in a heated and oiled frying pan until cooked through and the shells are pink.

Place the lobster tails in a plate, top with the salsa and a dollop of aioli. Serve with lemon wedges.

Fillet medallion with halloumi and salsa


Prep time 2 hours
Cooking time 10 mins
Serves 2

4 x 200g beef fillet medallions
250g halloumi cheese, cubed
125ml soy sauce
125ml sweet chilli sauce
2 tbsp honey
1 cup oil
½ onion, finely chopped
2 garlic cloves, crushed
2 tbsp coriander seeds
5 fresh basil leaves
150g thin green asparagus
1 red pepper, seeded and cubed
1 x 420g tin whole kernel corn, rinsed and drained
2 tbsp olive oil, plus extra
1 lemon, zest and juice of
2 tbsp chopped flat-leaf parsley
4 tsp red grape vinegar

Preheat the oven to 200°C.

Pour marinade over the beef. Cover and refrigerate for at least 2 hours.

To make the salsa, remove the woody ends of the asparagus and blanch in salted boiling water until just cooked. Submerge in ice water and slice.

Place the pepper and corn on a baking tray. Drizzle with 2 tbsp of the oil and lemon juice. Scatter the lemon zest on top and roast in the oven until just cooked and softened. Toss the asparagus, pepper mixture and parsley together with the vinegar and a drizzle of oil. Season.

Place each piece of fillet on a hot griddle pan and sear on both sides. Put on a baking tray and bake for 10-15 minutes. Remove from the oven and rest for a few minutes.

Heat a pan with oil and fry the halloumi until golden. To serve, top the beef with the halloumi and salsa.