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THE FOOD PROGRAMME
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Storecupboard staples |
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Chicken, Avocado and Marmite Mayo Wrap
Serves 2
Ingredients
1 breast of chicken
1 teaspoon Marmite
1 small green chilli
4 rashers good streaky bacon
2 flour tortilla wraps
2 tablespoons lite mayonnaise
1 avocado, peeled and stoned
black pepper
juice of ½ lime
Method
When assembling this tortilla, imagine what it’s going to look like when it’s finished and remember all the ingredients are going to be wrapped, so place them away from the ‘bottom’ of the tortillas.
Coat the chicken breast with Marmite and sprinkle over the finely chopped chilli. Wrap it loosely in kitchen foil and bake in a medium oven 350F/180C/Gas 5 for about 30 minutes. When the chicken is almost ready grill the bacon until crispy. Gently warm the tortilla on a hot dry griddle or in the oven for 2-3 minutes.
Lay out the tortilla and spread the whole of it with mayonnaise. (I like to add Marmite to my mayonnaise as well and mix the two together before spreading.) Slice the chicken breast and divide between the 2 tortillas. Crumble the crispy bacon on the top and finally add slices of avocado. Season generously with freshly milled black pepper and a sprinkle of fresh lime juice to really bring the flavours alive.
Now fold up the bottom half of the wrap, fold in the 2 sides and hold in place with a napkin. Serve with a bottle of ice-cold Mexican beer.
TK & Passionfruit Ice Cream
Makes 2 litres
Ingredients
8 egg yolks
150g caster sugar
125g fresh passionfruit pulp (or 4-6 passionfruit)
125g fresh tomato pulp (Heinz chopped tomatoes)
4 tablespoons Heinz Tomato Ketchup
2 tablespoons lemon juice
300ml double cream
Method
Put the egg yolks and caster sugar into a food processor and blend until they turn a pale creamy colour. Add the passionfruit, tomatoes, ketchup and lemon juice and blitz again for about 30 seconds.
In a separate large bowl whip the cream until it forms stiff peaks. Pour in the blended mixture and fold in the cream with a plastic spatula until it is well combined. Put into a plastic tub and freeze for about 45 minutes. (If you have a fast freeze facility then this will only take about 20 minutes.)
Remove from the freezer and stir the ice cream well. Leave again in the freezer for 45 minutes (or 20 minutes) remove and repeat the stirring. This will avoid the ice cream crystallising. You may need to do this one further time up until the ice cream is completely frozen.
Flavours can be blunted by the cold so leave to stand at room temperature for a few minutes before serving decorated with a stem of fresh redcurrants and some dark chocolate shavings.
Salmon Kebabs with Lime & Syrup
Serves 4
Ingredients
800g Salmon fillet, skinned and cubed
For the marinade:
zest of 1 lime & juice of 2 limes
1 stalk of fresh lemongrass, finely sliced
1 tablespoon light soy sauce
1 tablespoon spoon fish sauce
2 tablespoons Lyle’s Golden Syrup
4 sheets of medium egg noodles
chopped chives to garnish
Method
Put the cubes of salmon fillet into a large, shallow dish. In a bowl mix together the ingredients for the marinade until well blended and then pour over the salmon.
Cover with cling film and leave in the fridge for at least 2 hours turning the fish once during this time. Soak some wooden skewers in water to prevent them burning later.
Bring a pan of water to the boil, add the noodles and then remove from the heat covered with a lid. After a couple of minutes, swizzle the noodles about with a fork to loosen them then cover again and leave for 5 minutes. Drain, return them to the pan and add a couple of tablespoons of the marinade to the noodles. Keep them warm while you finish the salmon.
Line a grill pan with foil and lightly oil the grill rack. Thread the salmon cubes onto the skewers and grill under a medium heat for 3-4 minutes on each side basting with some of the marinade. Serve the kebabs on top of the noodles scattered with chopped chives.
© Paul Hartley
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