Spicy Plantain Chips (Chilli Willies)

• 2 large green plantains
• vegetable oil for frying
• coarse sea salt
• large pinch of chilli powder

Dipping Sauce:

• 1/2 cup sour cream
• 1 tbsp paprika

To Make:

1. Green plantains can be difficult to peel - here is how you do it. Fill a sink with warm-hottish water. Cut the ends off the plantains , make 3-4 slits lengthways through the skin, then leave to soak in the water for 20-25 minutes. Once soaked, you can easily peel them by running your fingers under the skin. Slice the plantains 0.3cm thick

2. Half fill a deep fat fryer or deep heavy based saucepan with the oil and heat it to 180C.

3. Drop the plantains slices, a few at a time, into the oil and fry until golden and crisp. Drain on kitchen paper; season with salt and a touch of chilli powder, toss gently

4. Mix sour cream and paprika thoroughly.

5. Serve with dipping sauce.

Matchstick Fries

• 2 medium-large potatoes
• Vegetable oil for frying
• 1/4 tsp caraway seeds, toasted (optional)
• 1/4 tsp coarse sea salt

To Make:

1. Peel the potatoes, then using a Japanese vegetable mandolin, cut into julienne strips. Wash in cold water to remove starch.

2. Dry in a clean cloth

3. Heat the oil to 180C, add the potatoes and fry until golden and crispy.

4. Drain on kitchen paper.

5. Place the caraway seeds and seeds in a mortar and pestle and crush fine. Sprinkle over fries and serve hot or cold.

Celeriac Rémoulade

• 1 celeriac*, peeled, cut into matchsticks
• 120ml mayonnaise
• 2 tbsp mixed chopped herbs
• 1/2 tsp Dijon mustard
• 1/8 tsp anchovy paste (optional)
• salt and freshly ground black pepper

* Celeriac, also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots. It is sometimes called celery root 

To Make:

1. Mix all ingredients in a bowl and season to taste



 

Olive Couscous Salad

• 100g couscous
• 150ml hot chicken stock
• 1/2 yellow pepper, halved, deseeded, finely chopped
• 1/2 green pepper, halved, deseeded, finely chopped
• 1 garlic clove, crushed
• 75g green olives, pitted, chopped
• 60ml olive oil
• 2 tbsp chopped fresh parsley
• juice of 1/2 lemon
• 1/2 tsp ground cumin

To Make:

1. Place the couscous in a bowl, pour the chicken stock over, cover with clingfilm,  leave for 5-6 minutes until the couscous swells.

2. Remove the clingfilm, fluff up with a fork, cover again and leave for a further 5 minutes.

3. Add the peppers, garlic, olives to the couscous, gently mix well.

4. Add the olive oil, parsley, lemon juice and cumin, toss well together and serve.

Mango Salsa

• 1/4 cup Zesty Italian Dressing
• 1 mango, chopped
• 1/2 cup finely chopped red peppers
• 1 green onion, finely chopped
• 1 Tbsp. chopped fresh cilantro
• 1 Tbsp. fresh lime juice

To Make:

1. Combine ingredients in a bowl. Chill until needed.

Tropical Fruit Salad with Honey and Lime

• 1 ripe papaya, about 1 1/4 pounds, peeled, deseeded and cut into 3/4 inch pieces
• 1 ripe mango, about 1lb, peeled and cut into 3/4 inch pieces
• 1/2 ripe, fresh pineapple, cored and cut into 3/4 inch pieces
• 3 ripe kiwifruit, peeled and cut into 1/4 inch thick half moons
• 1 Serrano chili pepper, seeded and minced
• 1 tbsp white wine vinegar
• 1 tbsp honey
• 1 tbsp minced fresh cilantro or optional mint leaves

To Make:

1. In a large bowl combine the ingredients. Gently toss. Chill in the refrigerator 30 minutes.

Spicy Red-Chili Onion Rings

• 2 large onions, peeled, cut into 0.5cm thick slices, separated into rings
• 120ml buttermilk
• 2 tbsp plain flour
• 1 tbsp corn flour
• 1 tbsp red chilli powder
• 1 tsp ground cumin 
• 1 tsp smoked paprika
• ½ tsp garlic powder 
• Vegetable oil for deep frying

To Make:

1 Place the onions in a bowl, pour the milk over, and leave to stand for 30 minutes.

2. In a large bowl, mix together the flour, cornflour, spices and garlic powder along with a little salt and sugar.

3. Half fill a deep fat fryer or deep, heavy based saucepan with the oil and heat it to 180ºC.

4. Taking a few onion rings at a time, remove them from the milk, then dip them into the flour coating.

5. Fry until golden, remove and drain on kitchen paper, and serve.

Smoky Corn Relish

• 3 corn on the cob, husks removed
• 175ml white wine vinegar
• 75g sugar
• 1 garlic clove, crushed
• 2.5 cm piece of root ginger, finely grated
• ¼ tsp ground allspice
• ¼ tsp dried mustard powder
• 4 spring or green onions, white part only, finely chopped
• 1 red pepper, halved deseeded, finely chopped
• 1 small red chilli, deseeded, finely chopped
• 1 tsp cornstarch mixed with 1 tsp cold water
• Salt and freshly ground black pepper

To Make:

1. Blanch the cobs in boiling water for 2-3 minutes, remove, drain.

2. Heat a chargrill or pan grill until very hot. Add the cobs and grill for 5-6 minutes, turning them until lightly charred all over.

3. When cool enough to handle, run a small knife along the length of the cob to remove the kernels.

4. In a pan, bring to the boil the vinegar, sugar then add the garlic, ginger and spices, cook for 10-15 minutes

5. Add the corn, onions, pepper and chilli and cook for a further 6-8 minutes. Stir in the cornstarch, cook for 30 seconds season to taste and cool.

6. Refrigerate for at least 2 days before serving. It will keep in the refrigerator for up to 5 days.

Balsamic Onion Pickle

• 100g dark, soft brown sugar
• 4 large onions, finely chopped
• 2 Granny Smith apples, peeled, cored and chopped
• 100ml balsamic vinegar
• 1 small red pepper, halved, deseeded, finely chopped
• 1 tsp mustard powder

To Make:

1. In a saucepan place the sugar and 150ml water and over a low heat, slowly bring to the boil until the sugar dissolves.

2. Add the onions, apples, balsamic vinegar, chopped peppers and mustard powder. simmer gently for 1-1 1/2 hours until the mixture becomes thick in consistency and the onions very soft and caramelized.

3.  Pour into a small sterilized preserving or jam jar, cover with waxed paper and seal. Leave for 1-2 weeks before using.

Classic Coleslaw

• 300g white cabbage
• 150g carrots, peeled
• 2 green peppers, halved, deseeded
• 300ml Basic Mayonnaise
• salt and freshly ground black pepper
• Pinch of celery salt

To Make:

1. Remove out leaves from cabbage, cut the cabbage into 5cm wedges, remove and discard center core.

2. Using a sharp knife or a food processor, shred it into strips

3. Place the shredded cabbage into ice water for 30 minutes.

4. Meanwhile, cut the carrots into shreds using a knife or small kitchen mandolin. Thinly shave the onion and peppers.

5. remove the cabbage from the water, drain it well, dry it on a clean cloth.

6. Place all the ingrediantes together in a bowl, bind it with the mayonnaise, season to taste, chill until needed. 

Deviled Scallop Burger with Portobello mushrooms, mustard hollandaise and thyme-grilled corn

• 250g skinless, boneless lemon sole fillet (or regular sole marinated in lemon juice for at least 1 hour)
• 400g sea scallops, cleaned, roe (eggs) removed
• Salt and freshly ground black pepper
• 30g fresh white breadcrumbs
• 25g chopped fresh flat-leaf parsley
• 1 egg white
• Vegetable oil for cooking
• Good pinch of cayenne

Toppings:

• Grilled Portobello Mushrooms
• 4 thick slices beef tomatoes
• Mustard Hollandaise Sauce
• 50g watercress
• 8 strips crispy bacon, grilled
• Thyme-Grilled Corn

To Make:

1. Place the lemon sole fillet in a food processor with half the scallops and a little salt. Add the breadcrumbs and parsley and whiz to a fine paste.

2. Take the remaining scallops and chop them thoroughly add to the sole and process for 20 seconds or until just blended. There should be small lumps of scallops in the mixture. Add the egg white and whiz to mix, still keeping the mixture slightly chunky in texture. Season to taste with salt and pepper

3. Using oiled hands shape the mixture into burgers, place on a plate, cover and refrigerate until ready to cook.

4. Heat a thin film of oil in a large non-stick frying pan and, when hot, remove the burgers from the refrigerator,  and dust them all over with a little cayenne pepper.

5. Cook the burgers for 4-5 minutes on each side until golden; they should remain a little undercooked in the centers to keep them moist and juicy.

6. Place the grilled Portobello mushrooms on 4 serving plates, top each with a slice of tomato and then with a scallop burger.

7. Coat each burger with some Mustard Hollandaise Sauce, garnish with the watercress, grilled bacon and Thyme-Grilled Corn

Thyme-Grilled Corn

• 3 corns on the cob, husks removed
• 60ml vegetable oil
• 75g unsalted butter
• 2 tsp thyme leaves, freshly picked
• Salt and freshly ground black pepper

To Make:

1. Blanch the corn in boiling water for 10 minutes, remove and cut into 4cm chunks.

2. Brush grill with the oil, heat a chargrill or pan grill until hot;  grill for 10 minutes until lightly charred, turning them often.

3. Heat the butter with the thyme in the pan for about 2 minutes. Pour over the grilled corn, season and serve.

Twice-Cooked Jacket Potatoes

Makes 8 Potato Halves

• 4 baking potatoes, well washed
• 50g unsalted butter
• 2 garlic cloves
• 75g fresh white bread crumbs
• ½ tsp Dijon mustard
• 3 tbsp chopped fresh flat-leaf parsley

To Make:

1. Preheat grill to its highest setting,

2. Prick the potatoes all over with a small knife, place in microwave for 6-8 minutes or until cooked.

3. Cut the potatoes in half cross-ways and stand cut side up on a grill pan.

4. Heat a frying pan until hot, add the butter, garlic and parsley and cook until the butter starts to foam up.

5. Add the breadcrumbs, mustard and cook for 1 minute.

6. Spoon the fried crumbs over the potatoes and place them under the grill, grill to a golden color, remove and serve.

Creole Rémoulade Slaw

• 60ml Basic Mayonnaise
• 1 tsp Creole mustard
• 1 hard boiled egg chopped
• 1 tbsp fresh flat-leaf parsley
• Salt and freshly ground black pepper
• Pinch of cayenne
• 75g Napa cabbage (Chinese cabbage), shredded
• 2 shallots, peeled, thinly sliced
• 2 sticks celery, peeled, thinly sliced
• 1 red pepper, halved, deseeded, thinly slice
• 1 anchovy fillet, rinsed, chopped

To Make:

1. In a bowl, combine the Basic Mayonnaise with the mustard, egg and parsley and season to taste with the cayenne, salt and black pepper.

2. Add the vegetables and anchovy, toss together to bind and recheck the seasoning.

3. Serve in a small bowl.

Over-The-Top Burger

Credit Chatelaine June 2015

Makes 4 Burgers

 

• 2 tbsp canola oil, divided
• 1 onion, finely chopped
• 3/4 tsp salt, divided
• 1kg medium ground beef

Toppings:

• 8 thin slices smoked cheddar (about 65g)
• 4 brioche buns, sliced and toasted
• 1/2 cup Chatelaine Sauce
• 8 strips bacon, cooked
• 8 Onion Rings, fried
• 1 cup shredded iceberg lettuce
• 2 tomatoes, sliced thinly
• 2 dill pickles, thinly sliced

To Make:

1. Warm chargrill or pan grill to medium heat. To a medium trying pan add 1 tsp oil, then onion and 1/4 tsp salt. Cook, stirring occasionally, until golden brown, 12 to 15 minutes. Transfer to a plate to cool.

2. Stir cooled onions into beef, just until combined. Divide mixture into 8 even portions. Flatten each into a very thin patty. Sprinkle burgers with remaining 1/2 tsp salt. Season with fresh ground black pepper.

3. Cover burgers with remaining 1 tbsp oil, both sides. Place on grill and cook each side 3-4 minutes. Top each burger with cheese, allow to melt.

4. Spread buns with Chatelaine Sauce. Layer with two burgers, then bacob, onion rings, lettuce, tomato and pickles. Cover with top bun half.

English Pub Style Fried Onion Rings

• 250g plain flour
• 60g cornflower
• 300ml sparkling beer
• 300ml soda water
• 2 Spanish onions, sliced into rings
• Vegetable or sunflower oil for deep frying

To Make:

1. Place the flours in a large bowl and whisk together. Add the beer and soda water and mix well to incorporate. Whisk vigorously to get rid of any lumps.

2. Let it stand for 10 minutes and then whisk again for 30 seconds.

3. Half fill a deep fat fryer or deep, heavy based saucepan with the oil and heat to 180°C.

4. Dip the onion rings in the batter and fry for 2-3 minutes, turning once, until golden. Drain on kitchen paper.

Chili-Lime Corn

Credit Chatelaine June 2015

Serves 12

• 12 corncobs

Glaze:

• 1//3 cup lime juice
• 1 1/2 tsp chili powder
• 1 1/2 tsp salt
• Fresh ground black pepper

To Make:

1. Pull back husks from 12 corncobs and remove silk.

2. Re wrap husks around cobs and soak in cold water for 10 minutes.

3. Barbecue lid open, turning often, 6-8 minutes

4. Pull back husks and brush lime mixture on hot corn.

Blackened Burger with grilled onion salad and yellow pico de gallo

Makes 4 burgers

• vegetable or sunflower oil for cooking
• 1 onion
• 1 garlic clove, crushed
• 150g smoked sausage of your choice, such as chorizo, cut into 0.5cm dice
• 600g well trimmed, coarsely minced beef
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp ground cumin
• 1/8 tsp chili powder
• salt and freshly ground black pepper

Toppings

• 4 x 12.5 lengths warm baguette or regular buns
• Chili Mayonnaise
• 50g iceberg lettuce
• Grilled Onion Salad
• Yellow Pico De Gallo

To Make:

1. Heat a small frying pan and add a thin film of oil; add the onion, garlic and sausage, fry until softened and golden.

2. Transfer to a large bowl and allow to cool. Add the minced beef, dried herbs and spices and mix together and season with salt and pepper. Chill for 1 hour.

3. Divide into 4 evenly sized burgers and brush liberally with the oil on both sides.

4. Heat a chargrill or pan grill until very hot. Add the burgers and cook for 3-4 minutes each side or longer if you prefer.

5. Halve the baguette or open the buns. Dress the bases with a spread of Chili Mayonnaise topped with shredded iceberg lettuce. Top with Grilled Onion Salad, a burger, and finally a good spoonful of the Yellow Pico De Gallo.

6. Close the burgers and serve.

Grilled Onion Salad

• 1 large or 2 small red onions, unpeeled
• 100ml Olive oil
• 2 tbsp fresh coriander, roughly chopped
• juice of 1/2 lemon
• splash of balsamic vinegar
• salt and Freshly ground black pepper

To Make:

1. Cut the onion(s) across into 4 thick slices about 2cm each, keeping the skins on each slice.

2. Heat a chargrill or pan grill until hot. Brush the onion slices liberally on both sides with half the oil.

3. Place the onions on the grill and cook until almost charred brown, but not burnt. Brush with more oil during cooking if needed.

4. Remove onions from the grill and transfer to a shallow pan. Discard the outer skins.

5. Mix the remaining oil, chopped coriander, lemon juice and a splash of balsamic vinegar in a bowl and brush over the warm onions. Season to taste and keep warm until being served.

The Ultimate Fries

• 4 large floury potatoes
• Vegetable or sunflower oil for deep frying
• Coarse sea salt

To Make:

1. Peel the potatoes, rinse under cold water, then dry in a clean cloth. Cut into strips about 1cm wide and 5-7cm long.

2. Half fill deep fryer or deep heavy based fry pan with the oil and heat it to 150° C

3 Fry the potatoes in the oil in batches for 5-8 minutes until they are soft but still very pale on color. Lift out with a slotted spoon and drain on kitchen paper. The chips can be perpared to this stage several hours in advance, as long as the final frying is done just before serving.

4. Raise the temperature of the oil to 200° C and returnthe fries to the oil in batches.

5. Fry for 2-3 minutes until golden and crisp. Remove with a slotted spoon.

6. Drain the fries on kitchen paper, then serve sprinkled liberally with the coarse salt.