Ingredients:
* 1.2 kg duck
* salt
* five-spice
* fresh ginger
* 10-12 destoned plums
* 5 tablespoons sugar
* 2 pinches five-spice
* 2 tablespoons soy sauce
* ½ teaspoon chilli powder
* grated orange zest
* ½ cucumber
* 1 bunch spring onions
* 2 packs pre-made pancakes
*
Ingredients:
Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this Chinese restaurant in Sawbridgeworth where we all fell in love with Peking duck.
There are hundreds of ways of cooking duck in Asian cultures – steamed, roasted, pumped up with bicycle pumps to remove the meat from the skin – but we're at home and so we can't do with all this mucking about. My way is simple and it works...
Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200ºC/400ºF/gas 6 for a short while until it's really crispy.
While this beautiful bird is cooking, you can make your plum sauce. Chuck 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning.
As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.
Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.
29 Şubat 2016 Pazartesi
Veggie chilli recipes
Ingredients:
* 2 medium-sized sweet potatoes , approximately 500g
* 1 level teaspoon cayenne pepper , plus extra for sprinkling
* 1 heaped teaspoon ground cumin , plus extra for sprinkling
* 1 level teaspoon ground cinnamon , plus extra for sprinkling
* sea salt
* freshly ground black pepper
* olive oil
* 1 onion
* 1 red pepper
* 1 yellow pepper
* 2 cloves garlic
* a bunch of fresh coriander
* 1 fresh red chilli
* 1 fresh green chilli
* 2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
* 2 x 400 g tinned chopped tomatoes
*
Ingredients:
This is a lovely alternative to traditional chilli con carne. It's packed with good stuff so is a great choice for veggies and meat eaters alike. I like to serve it with soured cream, guacamole and either rice or tortilla chips, but it’s totally up to you.
1. Preheat the oven to 200˚C/400˚F/gas 6.
2. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
3. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Peel and finely chop the garlic.
4. Pick the coriander leaves and put aside, then finely chop the stalks. Deseed and finely chop the chillies.
5. Place the sweet potatoes in the hot oven for 40 minutes, or until soft and golden.
6. Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.
7. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.
8. Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
9. Stir the roasted sweet potato through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.
10. Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortilla chips.
Tips When you get the hang of this recipe, keep things interesting by varying the types of beans you use or swapping the chillies for some hotter varieties, if you like.
* 2 medium-sized sweet potatoes , approximately 500g
* 1 level teaspoon cayenne pepper , plus extra for sprinkling
* 1 heaped teaspoon ground cumin , plus extra for sprinkling
* 1 level teaspoon ground cinnamon , plus extra for sprinkling
* sea salt
* freshly ground black pepper
* olive oil
* 1 onion
* 1 red pepper
* 1 yellow pepper
* 2 cloves garlic
* a bunch of fresh coriander
* 1 fresh red chilli
* 1 fresh green chilli
* 2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
* 2 x 400 g tinned chopped tomatoes
*
Ingredients:
This is a lovely alternative to traditional chilli con carne. It's packed with good stuff so is a great choice for veggies and meat eaters alike. I like to serve it with soured cream, guacamole and either rice or tortilla chips, but it’s totally up to you.
1. Preheat the oven to 200˚C/400˚F/gas 6.
2. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
3. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Peel and finely chop the garlic.
4. Pick the coriander leaves and put aside, then finely chop the stalks. Deseed and finely chop the chillies.
5. Place the sweet potatoes in the hot oven for 40 minutes, or until soft and golden.
6. Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.
7. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.
8. Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
9. Stir the roasted sweet potato through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.
10. Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortilla chips.
Tips When you get the hang of this recipe, keep things interesting by varying the types of beans you use or swapping the chillies for some hotter varieties, if you like.
28 Şubat 2016 Pazar
Pancakes USA stylie recipes
Ingredients:
* 3 large free-range eggs
* 115 g plain flour
* 1 heaped teaspoon baking powder
* 140 ml milk
* 1 pinch salt
*
Ingredients:
These American pancakes are great! Instead of being thin and silky like French crêpes, they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple – my Jools goes mad for them.
First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.
Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or crème fraîche. Or if you choose to sprinkle with a flavouring, try one of these...
fresh corn from the cob
crispy bacon or pancetta
blueberries
banana
stewed apple
grated chocolate
anything else you can imagine...
PS Blueberry pancakes (above) are great but you must try the corn pancakes. On one condition – you must use fresh corn. To do this, remove the outer leaves and carefully run a knife down the cob – this will loosen all the lovely pieces of corn – and sprinkle these raw over your pancake, before flipping it in the pan. I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes great!
* 3 large free-range eggs
* 115 g plain flour
* 1 heaped teaspoon baking powder
* 140 ml milk
* 1 pinch salt
*
Ingredients:
These American pancakes are great! Instead of being thin and silky like French crêpes, they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple – my Jools goes mad for them.
First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.
Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or crème fraîche. Or if you choose to sprinkle with a flavouring, try one of these...
fresh corn from the cob
crispy bacon or pancetta
blueberries
banana
stewed apple
grated chocolate
anything else you can imagine...
PS Blueberry pancakes (above) are great but you must try the corn pancakes. On one condition – you must use fresh corn. To do this, remove the outer leaves and carefully run a knife down the cob – this will loosen all the lovely pieces of corn – and sprinkle these raw over your pancake, before flipping it in the pan. I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes great!
27 Şubat 2016 Cumartesi
The best pork chops with fresh bay salt, crackling and squashed purple potatoes recipes
Ingredients:
* 1 kg purple or Desirée potatoes , peeled and halved
* sea salt
* freshly ground black pepper
* 4 higher-welfare pork chops , skin removed but kept
* extra virgin olive oil
* 1 small handful fresh thyme , leaves picked
* 1 teaspoon fennel seeds
* 10 bay leaves
* 285 ml cider
* 1 tablespoon wholegrain mustard
* 4 tablespoons low fat crème fraîche
* 1 knob butter
*
Ingredients:
I have to be honest – once you’ve eaten pork in Italy you have to really look around for anything as fine over here. You see, we’ve become attracted to breeds of pigs that grow very fast to be butchered and sold on ASAP, whereas our old farming methods used breeds that are now considered rare. They take longer to grow to maturity, which gives the meat a fantastic depth of flavour and plenty of snowy white, waxy fat that just melts in the pan. Once you’ve tried that, everything else comes second best.
Preheat the oven to 200°C/400°F/gas 6. Parboil your potatoes in salted boiling water for around 15 minutes until tender, then drain. Score the pork skin, season it and put it in a hot roasting tray with a drizzle of olive oil. As it begins to crisp up, add your potatoes and thyme. Toss once or twice (making sure the crackling ends up on top of the potatoes so it crisps up even more) and put in the oven for around 15 minutes until cooked.
Meanwhile, pound up your fennel seeds and bay leaves in a pestle and mortar with 2 tablespoons of salt until you have a fine green moist paste. Shake this through a sieve into a bowl – this will stop it from sticking together in lumps. Pat your pork chops with a little oil – this will stop them sticking to the pan. Season the pork chops on both sides with the herb salt and keep any excess to use another day. Preheat your griddle pan until really hot. Don’t add any extra oil to the pan – if you do it will start to smoke. Add your pork chops, and cook for around 3-4 minutes on each side, depending on the thickness of the pork. Try to avoid the temptation to overcook them. Once cooked allow to rest for about 4 minutes.
Heat a little pan and add the cider and mustard. Bring to the boil, then reduce by half and add the crème fraîche. Bring back to the boil and reduce again until the sauce thickens, then remove from the heat. Add the butter and shake the pan around a bit so the sauce thickens and shines. Season to taste.
Serve up the potatoes – I like to bash up half of them so they kind of smash and crumble – with the pork, a lovely piece of crackling and any resting juices from the meat. Drizzle over the cider sauce and eat – what a pleasure. Nice with a simple green salad and a pint of cider.
* 1 kg purple or Desirée potatoes , peeled and halved
* sea salt
* freshly ground black pepper
* 4 higher-welfare pork chops , skin removed but kept
* extra virgin olive oil
* 1 small handful fresh thyme , leaves picked
* 1 teaspoon fennel seeds
* 10 bay leaves
* 285 ml cider
* 1 tablespoon wholegrain mustard
* 4 tablespoons low fat crème fraîche
* 1 knob butter
*
Ingredients:
I have to be honest – once you’ve eaten pork in Italy you have to really look around for anything as fine over here. You see, we’ve become attracted to breeds of pigs that grow very fast to be butchered and sold on ASAP, whereas our old farming methods used breeds that are now considered rare. They take longer to grow to maturity, which gives the meat a fantastic depth of flavour and plenty of snowy white, waxy fat that just melts in the pan. Once you’ve tried that, everything else comes second best.
Preheat the oven to 200°C/400°F/gas 6. Parboil your potatoes in salted boiling water for around 15 minutes until tender, then drain. Score the pork skin, season it and put it in a hot roasting tray with a drizzle of olive oil. As it begins to crisp up, add your potatoes and thyme. Toss once or twice (making sure the crackling ends up on top of the potatoes so it crisps up even more) and put in the oven for around 15 minutes until cooked.
Meanwhile, pound up your fennel seeds and bay leaves in a pestle and mortar with 2 tablespoons of salt until you have a fine green moist paste. Shake this through a sieve into a bowl – this will stop it from sticking together in lumps. Pat your pork chops with a little oil – this will stop them sticking to the pan. Season the pork chops on both sides with the herb salt and keep any excess to use another day. Preheat your griddle pan until really hot. Don’t add any extra oil to the pan – if you do it will start to smoke. Add your pork chops, and cook for around 3-4 minutes on each side, depending on the thickness of the pork. Try to avoid the temptation to overcook them. Once cooked allow to rest for about 4 minutes.
Heat a little pan and add the cider and mustard. Bring to the boil, then reduce by half and add the crème fraîche. Bring back to the boil and reduce again until the sauce thickens, then remove from the heat. Add the butter and shake the pan around a bit so the sauce thickens and shines. Season to taste.
Serve up the potatoes – I like to bash up half of them so they kind of smash and crumble – with the pork, a lovely piece of crackling and any resting juices from the meat. Drizzle over the cider sauce and eat – what a pleasure. Nice with a simple green salad and a pint of cider.
Shepherd's pie recipes
Ingredients:
* For the filling:
* 2 kg shoulder of lamb, bone in
* olive oil
* 4 red onions
* 4 carrots
* 4 sticks of celery
* 1 medium swede
* a few sprigs of fresh rosemary
* 1 heaped tablespoon plain flour
* For the topping, sides & bottom:
* 2.5 kg Maris Piper potatoes
* 2 good knobs of unsalted butter
* 100 g Cheddar cheese
* 2 sprigs of fresh rosemary
* 60 g fresh breadcrumbs
*
Ingredients:
I believe this is the ultimate shepherd’s pie – a recipe designed to use up leftover roasted meat. Historically, you’ll find it had potato on the bottom, sides and top, so I was inspired to run with this, giving you a pie with crispy potato all the way round, gorgeous tender meat and veg in the middle, and the best gravy to pour over your portion. This is definitely next-level cooking. To be honest, it’s so damn good that I’ll usually roast a small lamb shoulder specially in order to make a big shepherd’s pie for eight to ten people, which also gives you enough filling to freeze for another day – always a bonus.
Preheat the oven to 170°C/325°F/gas 3. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone. Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones. Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelised, stirring regularly. Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you’ve got a loose, stew-like consistency, stirring occasionally. To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan. Separately freeze half the cool meat and gravy for another day.
For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely. Preheat the oven to 200°C/400°F/gas 6. Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch. A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges. Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden. Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.
* For the filling:
* 2 kg shoulder of lamb, bone in
* olive oil
* 4 red onions
* 4 carrots
* 4 sticks of celery
* 1 medium swede
* a few sprigs of fresh rosemary
* 1 heaped tablespoon plain flour
* For the topping, sides & bottom:
* 2.5 kg Maris Piper potatoes
* 2 good knobs of unsalted butter
* 100 g Cheddar cheese
* 2 sprigs of fresh rosemary
* 60 g fresh breadcrumbs
*
Ingredients:
I believe this is the ultimate shepherd’s pie – a recipe designed to use up leftover roasted meat. Historically, you’ll find it had potato on the bottom, sides and top, so I was inspired to run with this, giving you a pie with crispy potato all the way round, gorgeous tender meat and veg in the middle, and the best gravy to pour over your portion. This is definitely next-level cooking. To be honest, it’s so damn good that I’ll usually roast a small lamb shoulder specially in order to make a big shepherd’s pie for eight to ten people, which also gives you enough filling to freeze for another day – always a bonus.
Preheat the oven to 170°C/325°F/gas 3. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone. Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones. Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelised, stirring regularly. Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you’ve got a loose, stew-like consistency, stirring occasionally. To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan. Separately freeze half the cool meat and gravy for another day.
For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely. Preheat the oven to 200°C/400°F/gas 6. Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch. A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges. Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden. Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.
26 Şubat 2016 Cuma
Pink grapefruit & vodka cooler recipes
Ingredients:
* 5 pink grapefruits , juice of (about 850ml)
* 1 small lemon , juice of
* 5 shots vodka
* ice cubes
* 300 ml sparkling mineral water , chilled
*
Ingredients:
Mix the grapefruit juice, lemon juice, vodka and ice cubes in a large serving jug. Pour in the sparkling mineral water, stir and serve in wine glasses.
* 5 pink grapefruits , juice of (about 850ml)
* 1 small lemon , juice of
* 5 shots vodka
* ice cubes
* 300 ml sparkling mineral water , chilled
*
Ingredients:
Mix the grapefruit juice, lemon juice, vodka and ice cubes in a large serving jug. Pour in the sparkling mineral water, stir and serve in wine glasses.
Crab, chilli and pink grapefruit salad recipes
Ingredients:
* 2 pink grapefruits
* 200 g white crabmeat , from sustainable sources, ask your fishmonger
* 2 fresh red chillies , deseeded and finely chopped
* 1 bunch fresh basil , leaves picked and chopped, baby leaves reserved
* extra virgin olive oil
* sea salt
* freshly ground black pepper
* 4 handfuls mixed fresh leaves , washed and spun dry
*
Ingredients:
This is a fresh, fragrant, zingy little salad that delivers a good kick from the chilli. Make it just before you’re ready to eat so that it stays as fresh and delicious as possible.
Top and tail the grapefruits. Stand them on one of the flat ends and carefully trim off the skin with a knife, turning the fruit as you go. To segment them, follow the white lines with your knife and gently twist the knife out to remove each segment. Place the segments in a bowl and squeeze all the juice from the centre parts on top.
Pick through the crabmeat and remove any bits of shell. Place it in a separate bowl with the chilli. Tear over most of the basil leaves then spoon over 2 tablespoons of the grapefruit juice and add 4 teaspoons of extra virgin olive oil. Season with a little bit of salt and a pinch of pepper then gently mix together.
Add the salad leaves to the bowl with the grapefruit segments, add a lug of extra virgin olive oil and a pinch of salt and pepper, then toss to coat each leaf. Arrange the salad over four plates, top with the grapefruit segments from the bottom of the bowl, followed by equal amounts of the dressed crab, then scatter over the reserved basil leaves. Serve with a glass of crisp white wine.
* 2 pink grapefruits
* 200 g white crabmeat , from sustainable sources, ask your fishmonger
* 2 fresh red chillies , deseeded and finely chopped
* 1 bunch fresh basil , leaves picked and chopped, baby leaves reserved
* extra virgin olive oil
* sea salt
* freshly ground black pepper
* 4 handfuls mixed fresh leaves , washed and spun dry
*
Ingredients:
This is a fresh, fragrant, zingy little salad that delivers a good kick from the chilli. Make it just before you’re ready to eat so that it stays as fresh and delicious as possible.
Top and tail the grapefruits. Stand them on one of the flat ends and carefully trim off the skin with a knife, turning the fruit as you go. To segment them, follow the white lines with your knife and gently twist the knife out to remove each segment. Place the segments in a bowl and squeeze all the juice from the centre parts on top.
Pick through the crabmeat and remove any bits of shell. Place it in a separate bowl with the chilli. Tear over most of the basil leaves then spoon over 2 tablespoons of the grapefruit juice and add 4 teaspoons of extra virgin olive oil. Season with a little bit of salt and a pinch of pepper then gently mix together.
Add the salad leaves to the bowl with the grapefruit segments, add a lug of extra virgin olive oil and a pinch of salt and pepper, then toss to coat each leaf. Arrange the salad over four plates, top with the grapefruit segments from the bottom of the bowl, followed by equal amounts of the dressed crab, then scatter over the reserved basil leaves. Serve with a glass of crisp white wine.
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