Sunday, August 6th, 2006
Simply delicious
Cook up a starter, main course and dessert with minimum effort. These three dishes will certainly impress and yet they are so simple and, apart from the marinating, quick to make.
The sweetness of the melon mellows the flavour of the feta and you end up with a creamy and refreshing salad complimented by the crunchiness of the toasted pumpkin seeds. Perfect for a starter or a light summer lunch.
Serves 4
INGREDIENTS:
1 ½ oz (40g) pumpkin seeds
½ large water melon, about 1 lb 12 oz (800g)
7 oz (200g) feta cheese
olive oil for drizzling
freshly ground black pepper
METHOD:
Heat a frying pan over a moderate heat. Tip in the pumpkin seeds and toast for 3-4 minutes, shaking the pan, until they start to change colour. Set aside to cool.
Deseed the water melon and cut the flesh into largish chunks. Divide between four serving plates.
Divide the cheese into four and crumble over the melon.
Sprinkle over the pumpkin seeds, drizzle with olive oil and season with the black pepper. Serve.
This recipe comes courtesy of Sophie Grigson from Saturday Kitchen.
Serves 4
INGREDIENTS:
1½lb (700g) haddock fillet
For the marinade:
¼ tsp black peppercorns
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp dried oregano
½ tsp turmeric
½ tsp paprika
¼ tsp cayenne pepper
3 cloves garlic, chopped
1 Seville orange and 1 lime, juice only
salt to taste
Tomato salsa:
1lb (450g) ripe tomatoes, deseeded and finely diced
½ red onion, finely chopped
1 clove garlic, very finely chopped
2 green chillis, deseeded and finely chopped
½ Seville orange, juice only
1 tsp sugar
4 tbsp chopped fresh coriander
salt
freshly ground black pepper
To serve:
soft flour tortillas
¼ pt (150ml) soured cream
lime wedges
METHOD:
Divide the haddock into four portions.
To make the marinade, dry fry the peppercorns, cumin and coriander seeds over a moderate heat until they turn a shade darker and give off an aroma.
Tip into a bowl and cool slightly. Grind with the oregano, turmeric, paprika and cayenne.
In a mortar, mash the garlic to a paste with the salt, and gradually work in the spices and the citrus juices.
Smear this mixture over the haddock, then tip over any left in the mortar.
Leave to marinate for at least one hour and up to four hours.
To make the salsa, mix all the ingredients together, then taste and adjust seasonings. Chill in the fridge until needed.
Pre-heat a grill or barbecue.
Wrap the tortillas in foil and warm through in the oven, or on the edge of the barbecue.
Grill the fish, turning carefully once, until just cooked through.
Serve with the salsa, sour cream and lime wedges.
To eat, place some salsa in the centre of a tortilla, top with a piece of fish and a dollop of sour cream. Finish with a Squeeze of lime juice and roll up.
INGREDIENTS:
6 medium or 4 large ripe peaches
250g tub mascarpone
3 ½ oz (100g) Jamaican ginger cake
icing sugar to dust
METHOD:
Preheat the grill. Wipe the peaches, cut in half and ease out the stone.
Using a teaspoon or the tip of a sharp knife, make the hole in the centre of each peach a little wider and deeper. Put the peaches cut side up in a baking dish.
Crumble the ginger cake and mash with the mascarpone until well mixed.
Divide the filling between the peaches and place under the grill, about 6-8 in (15-20cm) away if possible, for about 10 minutes, until the top starts to form a golden brown crust.
Serve at once with a dusting of icing sugar.
