Crispy Chicken Thighs with Savoury Puy Lentil Ragout Cooking time: 1 hour 30 minutes Serves 4 8 chicken thighs with skin on, bones removed 2 leeks, trimmed, finely diced 2 carrots, peeled, finely diced 2 celery sticks, trimmed, finely diced 225g puy lentils, cooked 3 tbsp olive oil 125g pancetta, cubed (optional) 300ml chicken stock Salt and black pepper Parsley, chopped (optional) 1. Heat half the oil in a frying pan over a medium heat. Cook the chicken thighs skin side down for 20-25 minutes, or until the skin is crispy. Carefully turn the chicken over and cook for a further 5-6 minutes until cooked through. Remove from pan and set aside to rest for 5 minutes. 2. Meanwhile heat the remaining oil in a frying pan, add the pancetta if using and cook for a few minutes and when slightly browned add the diced leeks, celery and carrots and then cook for 8-10 minutes or until tender. 3. Stir in the cooked lentils and the stock. Season to taste and simmer for a few minutes until most of the stock has been absorbed. 4. Carve the chicken into 2 to 3 slices and serve on top of the lentils with a sprinkling of chopped parsley. As seen at the Good Food & Wine Show 2013 Page 1 of 5
Salmon and Spinach Fishcakes with Beetroot and Horseradish Relish 450g skinless boneless salmon fillet 2 tbsp olive oil 450g floury potatoes 175g young spinach, washed Grated zest of ½ lemon 1 tbsp capers, rinsed and finely chopped 2-3 tbsp plain flour Salt and black pepper 25g butter Watercress or rocket leaves to serve Lemon wedges to garnish 1. Preheat the oven 190c/375f 2. Drizzle 2 teaspoons of olive oil over the salmon, season with salt and pepper and then cover with foil and bake for 15-20 minutes until cooked through. Set aside to cool. 3. Using a fork flake the fish into pieces and in a large bowl mix and combine with the mashed potato, spinach, lemon zest and capers. Season well. Divide the mixture into 8 equal portions and shape into round patties about 4cm thick. Cover and chill for 20 minutes. 4. Lightly coat the fish cakes in seasoned flour. Heat the butter and oil in a large frying pan and cook the fishcakes for about 4 minutes on each side, until golden brown. As seen at the Good Food & Wine Show 2013 Page 2 of 5
Beetroot and Horseradish Relish 250g cooked beetroot, peeled and ready to grate 1 heaped tsp horseradish sauce 1 tbsp chopped fresh parsley 1 tbsp snipped fresh chives 2 heaped tbsp Greek yoghurt or crème fraiche Juice of ½ a lemon 1. Coarsely grate the beetroot into a bowl. Add the horseradish, parsley, chives and yoghurt or crème fraiche. Season with salt and pepper and then mix well and add lemon juice to taste. 2. Serve the fishcakes with a watercress and rocket salad with lemon wedges and the beetroot horseradish relish. As seen at the Good Food & Wine Show 2013 Page 3 of 5
Shrikand with Poached Cardamom Apricots Cooking time: 10 minutes Serves 4 2x 500g pots of natural yoghurt or Greek yoghurt 2 tbsp milk Pinch of saffron 100g icing sugar, plus extra if needed 50g caster sugar (half for the apricots compote) 1-2 tsp rosewater, depending on the strength Juice of 3 oranges 300g dried apricots 2 cardamom pods, lightly crushed 50g shelled pistachios, roughly chopped 1. If using natural yoghurt, set a sieve over a large bowl and line with a couple of layers of clean muslin, tip in the yoghurt and cover loosely with cling-film. Chill for a few hours or preferably overnight, by which time the excess liquid would have drained away from the yoghurt. Alternatively use thick Greek yoghurt. 2. Gently heat the milk in a saucepan or in the microwave, add the saffron and infuse for about 1 hour. 3. Tip the yoghurt into a mixing bowl, add the saffron milk and gradually beat in the sugars and the rosewater until smooth with the desired sweetness (add more sugar if you like). Cover and chill until needed. As seen at the Good Food & Wine Show 2013 Page 4 of 5
4. Place the orange juice and apricots in a saucepan, add the cardamom pods and 25g sugar and simmer for 5 minutes. Now remove from heat and allow cooling completely. 5. Spoon the shrikand into martini style glasses, top with the apricots and orange syrup and scatter over some chopped pistachios to serve. As seen at the Good Food & Wine Show 2013 Page 5 of 5