Five recipes shared with Marian

It is always a pleasure to be on the Marian Finucane show. I hope you enjoy these recipes that I shared with Marian at the weekend. A refreshing juice some delicious salads and yummy crepes. Hope you enjoy.

LOVE MARIAN... It is always a pleasure to be on the Marian Finucane show

LOVE MARIAN… It is always a pleasure to be on the Marian Finucane show

Celery, Pear, Apple and Ginger Juice

JUICE-TASTIC...Fresh and so tasty

This juice uses two of my favourite fruits combined with refreshing celery, which adds an almost salty quality to the juice, and a tangy hint of ginger. Celery is a cleansing, soothing juice with diuretic properties that help to rid the body of excess water.

  • 6 celery stalks, trimmed
  • 4 small pears, cored and quartered
  • 2 crisp red apples, cored and quartered
  • 5cm (2in) piece of fresh root ginger, peeled
  • juice of 2 lemons
  • large handful of ice cubes

MAKES 750ML (1 ¼ PINTS)

Press the celery, pears, apples and ginger through your juicer and pour into a jug. Stir in the lemon juice and then pour into glasses half-filled with ice cubes to serve.

Crab, Avocado and Mango Salad

This is great for a leisurely lunch on a bright spring day or as a starter for a dinner party. All the components can be prepared an hour before serving, so it’s perfect if you don’t want to have too much to do at the last minute before your guests arrive.

  • 50ml (2fl oz) low-fat mayonnaise
  • 1 large, ripe avocado
  • 2 tbsp tomato relish (preferably Ballymaloe)
  • 1 tsp chopped fresh coriander
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp finely grated lemon rind
  • 2 tbsp rapeseed oil
  • 1 tsp clear honey
  • 1 tsp balsamic vinegar
  • 9 cherry tomatoes, quartered (preferably vine-ripened)
  • 225g (8oz) fresh white crabmeat, well picked over
  • 2 Little Gem lettuces, trimmed and shredded
  • 1 small, firm, ripe mango, peeled and cut into thin strips
  • sea salt and freshly ground black pepper
  • fresh micro coriander, to garnish

SERVES 6

Set aside 4 teaspoons of the mayonnaise in a bowl to use as a garnish. Place 2 tablespoons of the remaining mayonnaise in a liquidizer or mini food processor. Cut the avocado in half and scoop out the flesh, then add to the food processor with 1 tablespoon of the tomato relish and the chopped coriander and blitz until smooth. Transfer to a bowl, cover with cling film and chill until needed.

Mix the reserved mayonnaise to use as a garnish with the remaining tablespoon of the tomato relish, the lemon juice and lemon rind. Place in a bowl, cover with cling film and chill until needed.

Mix together the rapeseed oil, honey and balsamic vinegar in a bowl and season to taste. Fold in the cherry tomatoes, cover with cling film and set aside at room temperature to allow the flavours to develop.

Using two forks, shred the crabmeat, discarding any pieces of shell.

To serve, spoon some of the avocado mayonnaise into the bottom of six glasses. Put a layer of the lettuce leaves on top, then scatter over the mango, followed by the marinated tomatoes. Spoon over the crabmeat in an even layer and garnish with the tomato mayonnaise and micro coriander. Set on plates to serve.

Garlic and Lemon Chicken with Rocket

CHICKEN WITH A TWIST... You are going to love this mix of chicken garlic and lemon

CHICKEN WITH A TWIST… You are going to love this mix of chicken garlic and lemon

This is the kind of dinner I make again and again at home. The combination of flavours is just sublime and it really takes no time at all to prepare.

  • 3 tbsp lemon rapeseed oil
  • 4 shallots, peeled and halved
  • 2 large garlic bulbs, halved
  • 4 boneless chicken breasts, skin on
  • 1 lemon, cut in half lengthways and sliced
  • 4 fresh thyme sprigs
  • sea salt and freshly ground black pepper
  • lightly dressed rocket and green bean salad, to serve

SERVES 4

Preheat the oven to 180°C (350°F/gas mark 4).

Heat 1 tablespoon of the lemon rapeseed oil in a nonstick frying pan over a low heat. Add the shallots and garlic and sauté for 5 minutes, until they begin to catch some colour. Transfer to a small roasting tin.

Increase the heat under the frying pan to high, add another tablespoon of the oil and quickly seal the chicken breasts for 2 minutes on each side, until browned. Transfer the chicken breasts to the small roasting tin, tucking them around the shallots and garlic, then tuck in the lemon slices and thyme sprigs. Season with salt and pepper, then drizzle over the remaining tablespoon of the lemon rapeseed oil. Place in the oven for 15–20 minutes, until the chicken breasts are cooked through.

Remove the chicken from the oven and cover loosely with foil for 5 minutes to allow the chicken to rest, then serve straight to the table with the rocket and green bean salad.

Roasted Beetroot, Feta and Watercress Salad

You could use a jar or vac-pack of cooked baby beetroot, but the ones you roast yourself are so much more delicious and even better a day later, when the flavours have developed. Watercress works so well with beetroot, but you could use rocket or a mixture of leaves from a bag, such as watercress, spinach and rocket.

  • 100g (4oz) watercress
  • 100g (4oz) feta cheese, crumbled
  • 50g (2oz) ready-to-eat dried apricots, finely diced
  • 2 tbsp toasted pine nuts

ROASTED BEETROOT:

  • 500g (1lb 2oz) small raw beetroot, peeled
  • 2 tbsp olive oil
  • 1 tbsp clear honey
  • 2 tsp balsamic vinegar
  • 1 tsp fresh thyme leaves

DRESSING:

  • 1 tbsp sunflower oil
  • 1 tbsp olive oil
  • 1 tbsp good-quality sherry vinegar
  • 1 tsp clear honey
  • ½ small mild red chilli, seeded and finely diced
  • sea salt and freshly ground black pepper

SERVES 4–6

Preheat the oven to 200°C (400°F/gas mark 6). Cut each beetroot in half or into quarters until they are all evenly sized. Whisk together the olive oil, honey, balsamic vinegar and thyme, drizzle over the beetroots and season to taste. Toss until all the beetroot is thoroughly coated. Roast for 40–45 minutes, until cooked through and glazed. Leave at room temperature to cool.

Put all the dressing ingredients in a screw-topped jar and season with salt and pepper, then shake until emulsified. Arrange the watercress on plates or use one large platter.

Sprinkle over the cooked baby beetroots, feta, apricots and pine nuts. Just before serving, drizzle over the dressing.

 

Smoked Salmon and Watercress Crêpes

This is a great recipe for a foolproof crêpe or pancake batter, with plenty of tips on how to get them exactly right. Traditionally, people said you should leave the batter for 30 minutes to allow the starch in the flour to swell, but there’s really no need to do that – unless, of course, it suits your timetable, in which case the batter will keep happily in the fridge for up to two days. Just give it a good stir before using.

  • 200g (7oz) smoked salmon slices
  • 150g (5oz) crème fraîche
  • 100g (4oz) watercress, well picked over lemon wedges, to serve

CRÊPES:

  • 100g (4oz) plain flour
  • 2 eggs (preferably free-range)
  • 300ml (½ pint) semi-skimmed milk
  • 1 tbsp olive oil, plus extra for frying
  • 1 tbsp snipped fresh chives finely grated rind of 1 lemon
  • sea salt and freshly ground black pepper

SERVES 4

To make the crêpes, sift the flour into a large bowl with a pinch of salt and make a well in the centre. Crack the eggs into the middle, then pour in about 4 tablespoons of milk and 1 tablespoon of oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour has been incorporated, beat vigorously until you have a smooth, thick paste. Add a little more milk if it’s too stiff to beat. Gradually pour in the rest of the milk and add the chives and lemon rind, then whisk to loosen the thick batter – you should end up with a batter the consistency of single cream, so you may not need all of the milk.

Heat a large non-stick frying pan over a medium heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin, even layer. Quickly pour any excess batter back into the bowl. If the temperature is right, the pancake should turn golden underneath after about 30 seconds. Flip it over and cook for another 30 seconds.

Continue with the rest of the batter, folding the crêpes into quarters and covering with foil to keep them warm.

Repeat until all the batter has been used – it should make eight crêpes in total.

Place the plate of crêpes on the table with a separate plate of the smoked salmon, bowls of crème fraîche and watercress and a little dish of lemon wedges. Allow everyone to help themselves while the crêpes are still warm.

 

 

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