Thai vegetable salad

Tags

Appetizers, bean sprouts, chinese cabbage, limes, lunch, napa cabbage, peanut butter, salad, starters, Thai, thai dressing, thai salad, vegetables, vegetarian

Crunchy, zingy, tasty and good for you too.  Now, how good is that?  Before lock-down, I had invited six friends over for a Thai style lunch.  I love Asian cooking but it is not something I often do.  A good friend of mine, Sally Sprinkle, had recently returned from a vacation in Thailand and had brought me back some spices and pastes and I was chomping at the bit to start experimenting with some new ideas. The main course was decided – that was the easy part- we would make a classic Shrimp Pad Thai and a Green Thai chicken curry with coconut rice.  But, what to serve as a starter?  I wanted something light and fresh and full of flavour and preferably vegetarian.  I tried out a few ideas and settled on a very simple vegetable salad which I tossed in a Thai dressing.  It hit the spot perfectly and was thoroughly enjoyed by all, so much so that there was not one peanut or bean sprout left on the serving platter.

If you wanted to serve this by itself you could simply add some cooked shrimp or chicken or even some chilled egg noodles.  If you do not want to add peanut butter to the dressing, simply leave it out and the tasty will still be as delicious, more citrusy but just as good.

Serves 6

Ingredients:

For the Salad

• 3 cups finely sliced Chinese or Savoy or Napa cabbage
• 1 cup sprouts
• 1 finely sliced green and/or red pepper
• 1 cup baby spinach leaves or arugula or both
• 1 finely sliced, seeded red chilli
• 1 small English cucumber, halved lengthwise, gutted and thinly sliced
• 1 cup shredded or finely sliced carrots (optional)
• 1 cup whole sugar snap peas or edamame beans (optional)
• 2 medium scallions, thinly sliced
• 1 cup loosely packed chopped fresh basil, mint and cilantro

• For the Thai Peanut Dressing

  • ¼ cup creamy peanut butter (use unsweetened)
    
  • 2 tablespoons rice wine vinegar
  • 4 tablespoons fresh lime juice
  • 3 tablespoons olive or vegetable oil
  • 2 tablespoons sesame seed oil
  • 1 tablespoon low sodium soy sauce
    
  • 1 tablespoon brown sugar
  • 1 garlic clove, crushed
    
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 1 fresh red chilli, seeded and finely sliced or ¼ teaspoon crushed red pepper flakes
  • Handful of fresh cilantro and basil, chopped

Handful of toasted cashew nuts and/or peanuts

Method:

Place all the fresh vegetables and herbs in a large bowl and toss to combine
In a small glass bowl, mix all the dressing ingredients and whisk well, this can be done using a sticker or immersion blender
Dress the salad with the dressing just before serving
Sprinkle on some toasted cashew nuts and/or peanuts
Bon Appetit!

Smoked salmon and capers fishcakes

Tags

capers, Dill, fish, Fishcake, leftovers, lunch, salmon, smoked salmon

This is a great way to use any smoked salmon left over after a party.  Quick and easy and a delicious lunch.  Using semolina is a great alternative to breadcrumbs as it produces a very crisp coating.  These can be prepared in advance and kept in the refrigerator until you are ready to fry them.

Serves 4

Ingredients:
300g / 10½oz potatoes, peeled and cut into chunks
170g / 6oz smoked salmon
115g / 4oz fine French green beans, cooked al denté
1 tablespoon butter
1 egg plus 1 yolk
1 tablespoon flour plus a little extra for dusting
1 tablespoon capers
1/2 tablespoon fresh dill, chopped
1/2 tablespoon fresh parsley, chopped
2 tablespoons fresh chives, chopped
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
6 tablespoons semolina or dried breadcrumbs
2 tablespoons olive oil
Salt and freshly ground black pepper

Preparation:
Bring water to the boil in a saucepan, add the potato chunks and cook until tender, about 10 to 12 minutes
Drain the potatoes thoroughly, transfer to a large bowl, add the butter and salt and pepper and mash together until smooth (use a potato ricer if you wish)
Chop the green beans into 1cm / ½ inch pieces
Add the green beans, egg yolk, flour, capers, herbs, spring onion, cayenne pepper and lemon juice to the potatoes and stir to combine
Cut the smoked salmon into small bits and add to the bowl and mix gently
Season to taste and place in the fridge for at least one hour
Sprinkle some flour onto a plate
Beat the whole egg in a shallow plate
Sprinkle the semolina or breadcrumbs into a third shallow plate
Form the salmon mixture into about 6 fishcakes
Coat them in flour, egg then semolina then place onto a plate
Heat the oil in a sauté pan and gently fry the cakes until golden on both sides, about 3 to 4 minutes per side
Serve with a tartare sauce or homemade mayonnaise and a green salad

Bon appétit !

Stuffed courgette

Tags

baked vegetables, courgettes, lunch, mince, stuffed vegetables, Veal

These stuffed courgettes are typical fare in France and especially in the South of France. There are numerous recipes for these famous stuffed vegetables, but this is one of my favourites. As we enter summer here in the northern hemisphere, we are starting to see all the typical summer vegetables start to arrive at the local weekly markets and courgettes are one of the most abundant and my favourites. I have used round courgettes here but you can use large beefsteak tomatoes, onions and aubergines too, it’s sometimes nice to stuff an assortment of vegetables this way, so your guests have a choice of which vegetable they prefer.

I made the stuffing in advance, assembled it all and popped it in the oven for 45 minutes once my lunch guests had arrived.

I used veal mince but you can use beef, pork sausage or ground chicken or even if you are vegetarian, omit the meat and add some cooked rice or quinoa in its place.

Serve these delicious stuffed vegetables with a green salad and a crusty baguette to mop up the juices and a glass of wine. voila – perfect, simple summer lunch.

Serves 4

Ingredients:

4 round courgettes
1 tablespoon olive oil
400g / 15oz ground veal
1 medium onion, finely chopped
1/2 red or yellow pepper, chopped
2 tomatoes, peeled, seeded and chopped
1 clove garlic, crushed
1 teaspoon cumin
1 teaspoon herbs de Provence
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 180C / 360F
Cut the tops off the courgettes, keeping them to use as lids and using a pointed spoon, hollow out the centres of the courgettes and keep the flesh
Place the courgettes in a baking dish and set aside
Heat some oil over medium heat in a sauté pan
Add the onions and peppers and cook until soft and translucent
Add the garlic, courgette flesh, tomatoes and meat and allow to simmer for 10 minutes
Add salt, pepper, cumin and herbs
Spoon the mixture into the courgettes and place the tops back on top of the courgettes Drizzle a little olive oil over and around the stuffed vegetables and bake for 45 minutes, or until well browned and the vegetables are soft, but still holding their shape
Serve hot or at room temperature
Enjoy!