Smoked chicken and Waldorf salad
Prep time 30 mins
1 tbsp oil
110g caster sugar
60g macadamia nuts
1 lemon, juice of
4 Granny Smith apples
100g salad leaves
200g smoked chicken fillets, sliced
2 celery stalks, sliced
½ red onion, thinly sliced
For the dressing
1 garlic clove
1 tsp Dijon mustard
1 tbsp tarragon vinegar
1 tsp honey
3 tbsp freshly chopped basil leaves
4 tbsp olive oil
Lightly oil a baking sheet. Heat sugar in a frying pan and lightly swirl it around until the sugar caramelises and turns golden. Add the nuts, swirl to coat, and pour on the oiled sheet to cool. Then break into pieces.
Fill a non-metallic bowl with water and add lemon juice. Slice the base off each apple to enable it to stand easily, then thinly slice into discs and keep upright in lemon water.
For the dressing, crush the garlic using a mortar and pestle. Add mustard, vinegar and honey and stir to form a smooth paste.
Now add basil, grind to a pulp, then gradually add the oil. Mix continuously until all the oil has been used, then season with salt and freshly ground black pepper.
To assemble, arrange the salad leaves on a plate and top with chicken, celery, onion, an apple and the nuts. Drizzle with the dressing and serve.
Baked ricotta with corn, chilli and peppers
Prep time 10 mins, plus cooling time
Baking time 20-25 mins
1 tbsp olive oil
400g fresh ricotta
2 large eggs, lightly whisked
100g corn kernels
80g assorted bell peppers, finely diced
2 tbsp chopped fresh coriander or flat-leaf parsley
1 red chilli, seeded and finely diced
Preheat the oven to 180°C. Brush six ramekins of 125g capacity with oil and set aside.
Combine all the ingredients in a bowl and divide between the ramekins. Place on a baking tray and bake until golden brown, about 20-25 minutes. Set aside for 10 minutes to cool.
Unmould the ramekins and serve with fresh greens or toasted garlic and herb breadsticks.
Spinach, turkey ham and Parmesan soufflé
Prep time 15 mins
Cooking time 30 mins
4 tbsp butter, 2 tbsp melted
8 tbsp finely grated Parmesan, plus extra to serve
250g spinach, large stalks removed
2 tbsp cake flour
150ml hot milk
4 tbsp grated Cheddar
4 tbsp finely diced turkey ham
A pinch of cayenne pepper
2 large eggs, separated
Preheat the oven to 200°C. Grease six ramekins of 150g capacity with melted butter. Scatter 4 tbsp Parmesan in the ramekins, swirl to coat and shake off the excess.
Blanch spinach in a pot of boiling salted water for two minutes. Drain well, squeeze out excess water and pat dry with a cloth. Chop up finely and set aside.
Melt the remaining butter in a pan and stir in the flour to make a roux. Cook for a minute before gradually adding hot milk. Stir constantly for two to three minutes, then add Cheddar and the rest of the Parmesan and remove from the heat.
Now add turkey, chopped spinach and cayenne pepper and season. Stir in the egg yolks and place the whites in a clean mixing bowl. Whisk until stiff peaks form.
Carefully fold egg whites into the spinach, then spoon the entire mix into the ramekins.
Place the ramekins in a roasting dish filled with hot water to create a bain-marie. Now insert this into the oven and bake for 10-12 minutes.
When done, sprinkle extra Parmesan on top and serve.
Panko mushrooms with wasabi mayonnaise
Prep time 10 mins
Cooking time 10 mins
200g fresh assorted Asian mushrooms
60g cake flour
2 large eggs, lightly beaten
Oil, for deep-frying
Lime wedges, to serve
For the wasabi mayo, mix together:
A pinch of white pepper
4 tsp wasabi paste
Wipe the mushrooms with a damp cloth and set aside.
Place the flour, eggs and panko in three different bowls. Season the flour, then toss the mushrooms in it to coat. Gently shake off the excess.
Now first dip the mushrooms in the egg wash to coat, then in the panko. Heat oil in a deep fryer and fry the mushrooms until they turn golden and crispy, one to two minutes per side. Drain on a paper towel and season with a little salt.
Serve hot with wasabi mayonnaise and fresh lime wedges on the side.
Bubble and squeak cakes with crème fraîche
Prep time 20 mins, plus chilling time
Cooking time 20 mins
500g potatoes, peeled and boiled
2 tbsp butter
200g Brussels sprouts, trimmed
1 tbsp olive oil
2 garlic cloves, crushed
1 small bunch spring onions, finely chopped
3 tbsp chopped flat-leaf parsley
1 large egg yolk
¼ cup cake flour, seasoned
150g crème fraîche, to serve
Grilled cherry tomatoes, to serve
Mash the warm potatoes with butter. Boil Brussels sprouts until just tender, three to five minutes. Drain then immediately plunge in cold water. Drain again, pat dry and chop finely. Mix the sprouts with the mash.
Heat oil in a pan and gently fry garlic. Add onions and parsley, cook for two minutes, then add to the potato. Season with salt and pepper. Now add egg yolk, mix well and shape into patties. Chill for 30 minutes.
Coat the patties with flour. Heat oil in a pan and shallow-fry the patties for two minutes on each side, turning carefully. Drain on a paper towel.
Serve warm topped with dollops of crème fraîche and grilled tomatoes on the side.