THAI prawn and pink grapefruit salad

This recipe is based on my mate Simon Jukes' Thai salad. Since he has moved down the coast, I've had to put together my own version. 

In Thailand and Laos this dish is called Miang kham: which means 'eating many things in one bite'. The perfect name for this deliciously refreshing dish.

serves 2

2 pink grapefruit; suprêmes removed (segmented)

12 cooked prawns; shelled and de-veined

1 avocado; diced

½ medium red onion; finely diced

small handful coriander leaves; chopped

small handful basil leaves; chopped

1 tbsp dry roasted peanuts or cashew nuts; chopped - optional

to serve

a few young spinach leaves

for the dressing

2 limes; juice (kaffir if pos.)

1 tbsp sweet chilli sauce

1 tbsp fish sauce

1. Combine all the ingredients in a large bowl - except the spinach leaves.

2. Take a spoonful; with a bit of everything, and place it on top of one of the spinach leaves.

3. Pick up a spinach leaf with its little pile of salad, roll it up and pop it in!

ทานให้อร่อย

Courgette, Red Onion & Tarragon Quiche

makes 23cm quiche

for the pastry

100g plain flour

100g wholemeal flour

88g cold butter; cut into cubes

1/2 tsp pimento de la vera

1 tbsp poppy seeds

1 tsp Maldon sea salt

25-30ml chilled water

for the filling

2 small courgettes; thinly sliced

1 medium red onion; halved and finely sliced

a knob of butter

1 tbsp olive oil

2 free-range eggs

240ml milk

2 tbsp créme fraîche

175g mild Cheddar; grated

a small handful of tarragon leaves

Maldon sea salt

Freshly ground black pepper

1. Sift the flours into a large bowl. Add the salt, pimenton, poppy seeds and butter cubes.

2. Using your fingertips: rub the butter into the flour mixture until it resembles breadcrumbs.

3. Add enough water to bring the dough together; knead for a few seconds, wrap in film and rest in the fridge for 30 minutes.

meanwhile...

4. In a heavy-bottomed skillet: heat the butter and oil; add the courgette and onion and cook over a low heat for 5 minutes until softened. Season well. Transfer to a colander to drain over a large bowl.

back to the pastry...

5. Preheat the oven to 200°C

6. Remove from the fridge and roll out onto a floured surface to a thickness of 5mm.

7. Gently lower into the quiche tin: pushing down into the corner. Line with a larger circular piece of baking parchment; tip in dried beans and blind bake for 15 minutes.

8. Lift out the parchment and beans; return to the oven for a further 5 minutes.

9. Remove the pastry case from the oven and reduce the oven temperature to 180°C.  Cover the bottom of the pastry case with the cheese; retaining a little to sprinkle on the top.

N.B. The cheese will act as a barrier and stop the quiche getting a soggy bottom.

10. Add the courgette and onion.

11. In a large jug, whisk together the milk, eggs and créme fraîche: season. Pour over the courgette and onion.

12. Sprinkle over the remaining cheese and the tarragon leaves. Bake in oven for 40-45 minutes until set and lightly browned on top. Remove from the oven a leave to rest for 5 minutes before turning out and serving.

Succotash

So, suffering succotash!...

Succotash is a dish; a great dish, whether it be a side to meats or fish or a stand alone meal. The name comes from the Narragansett people who used to live on Rhode Island. Their word sohquttahhash means broken corn kernels.

Coconut oil was a revelation to me: it lends the dish a rich silkiness. If you can't get hold of it, use a good olive oil.

serves 2

1½ tbsp coconut oil

100g fresh habas (lima beans)

1 shallot; finely diced

1 medium cebolla tierna / spring onion; diced

1 small courgette

5 cherry tomatoes; halved

1 corn on the cob

1 tsp chopped fresh chives

2 tsp chopped basil leaves

1 tsp lemon juice

1. Bring a saucepan of lightly salted water to the boil and add the habas for 2 minutes. Drain, refresh in cold water and set aside.

2. Heat 1 tablespoon of the coconut oil in a large heavy-bottomed skillet. dd the shallot and cebolla; and gently cook for 5 minutes until they soften and take on a little colour.

N.B. Coconut oil has a lower smoke point than other vegetable oils.

3. Add the courgette and continue to cook on a low heat; for another 5 minutes until the courgette is soft.

4. To remove the kernels from the cob: stand the cob upright, cut side down, on a chopping board. Push down on the top with one hand; while you run a knife down with the other hand. Keep as close to the core of the cob as possible... collect the kernels.

5. Stir in the beans, corn kernels and tomato halves. Cock for a further 5 minutes, warm everything through and release some of the juices from the tomatoes.

6. Remove from the heat; stir in the other half a tablespoon of coconut oil along with the herbs and lemon juice

7. Serve.

Cauliflower and Potato Curry / Curry de Coliflor y Patata

serves 2

2 tbsp of ghee or oil

1 tsp cumin seeds

1 tbsp finely grated fresh ginger

1-2 hot green chillies

1 small cauliflower, small florets.

3 medium potatoes, peeled and diced.

2 ripe tomatoes

2 tsp ground coriander seeds

½  tsp turmeric powder

½  Garam Masala

1 tsp brown sugar

2 tsp Maldon sea salt

to finish

few fresh coriander leaves

1 tbsp fresh lemon juice

1. In a thick-bottomed pan; heat the ghee and cook the cumin seeds until they start to brown.

2. Add the ginger and finely chopped chilli. Stir and cook for a couple of minutes.

3. Combine the potatoes and the cauliflower and cook for 5 minutes; stirring occasionally. The potatoes should start to stick to the base.

4. Cut the tomatoes in half and then grate them in to a bowl. Discard the skins.

N.B. This is much quicker  method of removing the skins: no blanching followed by iced water!

5. Pour in the tomatoes and remaining ingredients and cook over a low heat for 15 minutes: adding more water if necessary ( not too much - the dish should end up with a thick sticky sauce).

6. Plate up and finish with the lemon juice and coriander leaves.