Salad of fresh figs, basil and avocado
If you are lucky enough to get fresh figs, this is a heavenly match.
6 ripe figs,
1 ripe avocado,
10 large basil leaves,
1/4 sweet white onion,
white sesame seeds,
extra virgin olive oil
1 tablespoon apple cider or raspberry vinegar,
1 tablespoon syrup (your choice, we use raspberry),
juice of 1/2 lemon,
Freshly ground black pepper.
Remove the onion skin and finely slice. Trim the fig top, cut in half and ‘slice out’ the flesh with a paring knife. Place the pieces on the serving plates. Remove the pip and skin from the avocado, slice the flesh and slide in next to the figs. Drizzle the avocado with a little lemon juice. Roughly slice the basil leaves and scatter with the sliced onions over the salad, sprinkle with sesame seeds. Combine the vinegar and syrup, drizzle over the figs. Finally drizzle the whole salad with olive oil and season with pepper. Serve immediately.
Salad of langoustines, chicory and orange
Langoustines and sweet winter oranges are available everywhere in this region, this salad combines these delicious fresh tasting flavours and goes particularly well with a chilled white Albariño from Galicia.
1 kilo large langoustines (cooked),
4 chicory heads,
1 frisée lettuce,
4 sweet oranges,
2 scallions (spring onions),
200ml extra virgin olive oil,
Remove the heads and tails from the langoustines. Peel off the shell, remove the waste vein and rinse under cold water. Rest on ice until job complete. Pat dry, cover and refrigerate. Prepare the oranges. Remove the skin and pith. Cut into small segments. Finely chop the spring onion. Prepare the chicory and frisée.
Arrange the leaves in a dish, add the langoustines, orange segments and spring onion. Season with black pepper, dress with olive oil and a squeeze of lemon. For a dressing with more zip, combine a touch of grated garlic and ginger with a teaspoon each of mustard, natural mayonnaise and syrup, add a generous amount of olive oil, lemon juice and finely chopped fresh coriander. Serve immediately.
Laksa with coconut milk, chili and lemongrass
400ml coconut milk (100% natural - carton brand),
4-6 green chilies,
1 stick fresh lemongrass,
10cm length fresh ginger root,
1/2 small mango,
3 pale green cabbage leaves or heart,
1 tablespoon coconut oil,
1/2 small courgette,
1 small leek,
Small handful of coriander and / or Thai basil.
Preparation. Trim and ultra-finely chop the lemon grass. Trim and finely slice the leek diagonally. Peel the ginger and finely grate. Peel the mango and medium dice. Hull the chilies (set aside the seeds) and finely slice. Trim the courgette and julienne (cut into fine long strips). Finely slice (shred) the cabbage leaves. Finely chop the herbs.
In a medium sized pan, stir fry the leeks, shredded cabbage and chilies in the coconut oil on medium heat for 2 minutes - do not colour. Add the courgettes and stir, then add ginger, lemon grass, coriander, basil and coconut milk, warm through to simmer, remove from heat. Ladle into bowls, spoon in the mango pieces. Add sprigs of coriander, serve immediately.
40g dried apricots,
1 small sweet white onion,
zest from 1/2 orange,
1 tablespoon lemon juice,
1 teaspoon ground turmeric,
1g fresh ginger root,
10g coriander fresh,
pinch sea salt,
fresh coriander flowers (if you can get them).
Simmer the quinoa for 8 minutes in a large pan of boiling water, drain and set aside. Peel and finely chop the onion. Peel and finely grate the ginger. Finely chop the apricots and coriander. Add all to the drained, cooled quinoa. Add the lemon juice, orange zest, turmeric and salt, mix thoroughly. Garnish with coriander flowers, best served fresh within a few hours.
Watermelon, fresh cheese, black sesame
Sweet summer watermelon, soft fresh cheese or mozzarella, extra virgin olive oil and a sprinkling of seeds makes an unusual summer supper.
Strawberry, chili and rocket salad with lime
8 large ripe strawberries,
2 large mild fresh red chilies,
50ml extra virgin olive oi,
1 heaped tablespoon toasted pinenuts,
2 cm length fresh ginger root,
2 teaspoons syrup (your choice),
pinch sea salt flakes,
To make the dressing. Finely zest and juice the lime, peel and finely grate the ginger root, combine both with the olive oil and syrup, mix thoroughly.
Slice through the chillies, remove the seeds and top, finely slice the flesh. De-stalk the strawberries and slice. To serve, arrange the strawberries, chilies and rocket, sprinkle with pinenuts, pour over the dressing, garnish with chives.
Raw cabbage kimchi
150g green cabbage head,
50g mild white onion,
40g fresh ginger root,
3 limes juiced,
15g fresh coriander,
Peel and finely grate the ginger, put in a bowl along with any juice. Peel the apple and finely dice the flesh, add to the ginger, add the lime juice and leave to marinate. Peel the onion, top and tail. Remove the outer layers of the cabbage. Finely shred the cabbage and onion, as fine as you can get it on a mandolin and add to the bowl. Finely chop the coriander and add to the bowl. Keeps well in the fridge.
Mango puree, red summer fruits, crushed mulberries
Puree a ripe mango until very smooth, spoon into the base of two glasses. Dice fresh strawberries, combine with raspberries and redcurrants, spoon over the puree. Gently crush a few mulberries with a fork and spoon over the red fruits. Garnish with a physalis, serve immediately or chill and serve within 2 hours.