Chicken and Puy lentil salad with coriander

Ingredients

• 2 large or 4 small chicken breasts, skinned
• 1 tbsp whole coriander seeds, toasted and ground
• 2 large garlic cloves, peeled and crushed or grated
• salt and freshly ground black pepper
• 1 lemon, juice only
• 5 tbsp olive oil
• 225g/8oz Puy lentils
• 3 tbsp chopped fresh coriander (stalks and leaves)
• 100g/4oz mixed salad leaves, such as rocket, baby beetroot, baby spinach and frisée
• 100g/4oz feta cheese, crumbled
• dash balsamic vinegar

Preparation method

1. Using a sharp knife, make a few long shallow incisions on both sides of the chicken breasts.
2. Place the chicken in a bowl and add the ground coriander, garlic, a pinch of black pepper, two tablespoons of lemon juice and two tablespoons of the olive oil. Mix the marinade with the chicken in a bowl, making sure all the meat is evenly coated in the marinade. Allow to sit for about 30 minutes (or one hour if you have the time).
3. Preheat the oven to 230C/450F/Gas 8.
4. When the oven is hot, spread the chicken out on a baking tray and cook it for 15-30 minutes, depending on the size of the chicken breasts. To ensure the chicken is cooked through, cut into the breast with a knife. Once cooked, take the chicken out of the oven and allow it to rest for a couple of minutes.
5. Meanwhile, place the still-warm lentils in a saucepan, cover with water and boil for about 20 minutes, until cooked through.
6. When cooked, drain the lentils then dress them with the remaining olive oil, lemon juice and chopped coriander, and season with salt and pepper.
7. To serve, slice the chicken thinly and toss with the lentils (they can be still warm) and the mixed salad leaves. Place on plates or in a large bowl and sprinkle with the crumbled feta and a small drizzle of balsamic vinegar.

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Vietnamese-style chicken salad

Try this step-by-step recipe for a tasty and low fat chicken salad.

Ingredients

For the chicken

• 1 x 1.5-2kg/3lb 5oz-4lb 6oz chicken
• 1 onion, quartered
• 2 kaffir lime leaves or bay leaves
• 2 stalks lemongrass

For the salad

• 1 cucumber, peeled and seeded, then cut into long strips
• 1 tsp salt
• 2 tbsp sesame seeds
• 3 stalks celery, cut into long fine strips
• 2 large carrots, peeled and cut into long fine strips
• ¼ crisp white cabbage, thinly shredded
• a large handful fresh whole coriander leaves
• a large handful fresh whole mint leaves
• 4-6 whole lettuce leaves, such as Little Gem, Cos or Webb's Wonder
• salt and freshly ground black pepper

For the lime and chilli dressing

• 1 garlic clove
• 1 small red chilli
• 3 tbsp caster sugar
• 2 limes
• 3 tbsp fish sauce

Preparation method

1. Put the chicken into a large deep pan or stockpot with the onion and kaffir lime leaves or bay leaves.
2. Bruise the lemongrass stalks with the back of a knife and add to the pot.
3. Turn the heat on under the pan, add water to cover, then bring gently up to the boil.
4. Cover and simmer very gently for about 45 minutes to one hour, then leave to cool in the liquid.
5. Once cool, take the chicken out, discard the skin, pull the flesh off the bones and tear into bite-sized pieces. Place in a bowl and set aside. (Strain and save the poaching liquid and use it as stock for another dish.)
6. To make the salad, put the cucumber into a clean bowl with the teaspoon of salt. Mix well and set aside for ten minutes.
7. Meanwhile, place the sesame seeds into a small frying pan over a moderate heat (don't add oil) and dry-fry until they turn a shade darker, then take them off the heat and transfer immediately to a cool plate to prevent further cooking.
8. Once the cucumber has been salting for ten minutes, use your hands to squeeze out any excess liquid from the cucumber. Discard the liquid and transfer the cucumber to a large bowl.
9. Add the celery, carrots and cabbage to the cucumber along with the chicken and most of the sesame seeds, reserving a few for garnish.
10. For the dressing, peel and roughly chop the garlic then place in a mortar and pestle.
11. Deseed and roughly chop the chilli and add to the mortar and pestle.
12. Add half of the sugar to the mortar and pestle and pound the garlic and chilli to a rough paste. Add the rest of the sugar and pound again.
13. Juice the limes and add to the paste, then add the fish sauce and a splash of cold water and mix together. Taste and adjust the flavours if necessary.
14. Toss the salad with enough of the dressing to give a lively flavour, starting with about two-thirds of the dressing and adding more if necessary. Add half the mint and coriander leaves and mix thoroughly.
15. Line a serving plate with the lettuce leaves. Pile the salad onto the lettuce, then top with the remaining coriander and mint and reserved sesame seeds. Serve swiftly.

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Salmon recipes

Sweet miso-marinated salmon with soba noodles

This versatile, oil-rich fish is a popular restaurant choice but you can work wonders with it at home too. Try one of our salmon recipes - from classic dishes such as salmon-en-croûte and salmon tart to Oriental-inspired laksa and sashimi.

Buyer's guide

The salmon group of fish is extensive and can be found in both salt and fresh waters around the globe. The members of this group (which include trout species) are versatile, oil-rich fish with varying flavours and textures. Lesser-known members of the salmon group include char, which resembles trout but has distinguishing markings. This fish has a delicate flavour and was traditionally ‘potted’.

Salmon is a sea-going fish, but starts its life in freshwater. Atlantic salmon is the head of the salmon group. It has a deep-orange flaky oil-rich texture and is easily recognisable due to its heavily-scaled, silver skin and black, speckled back. Other species of salmon are caught in Pacific waters and are sold worldwide: some are canned, others are smoked.

Atlantic salmon was once prolific in the rivers of Northern Europe, but its popularity led to its decline and the fish is now mostly farmed and so is readily available all year. It is sold whole, or as fillets or steaks, both fresh and frozen. It is also available hot- and cold-smoked. The Pacific salmon species are all abundant and can be caught in the wild.

Preparation

Whole salmon are usually gutted: if you’re cooking a whole salmon, the gills should be removed. Salmon fillets usually require skinning; if cooking salmon fillets with the skin on, be sure they’ve been scaled. Pin bones can be removed before or after cooking.

Salmon is a popular choice due to its versatility. It can be grilled, baked, pan-fried, deep-fried or poached and pairs well with many flavours. It is excellent poached and served with hollandaise sauce, or deep-fried as tempura and cooked with Asian flavours such as soy, sesame, chilli and ginger. Cooked whole or as sandwiched whole fillets, salmon is a good fish to use when catering for large numbers.

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Bottle Gourd with Spinach

Anapakaya Palakura.

For bottle gourd spinach curry, bottle gourd is chopped up and is cooked in tempered oil along with green chiles and tamarind. Finally chopped spinach is added to the bottle gourd and this curry can be served with steamed rice or with roti.
Makes: around 3 Servings of Bottle Gourd with Spinach Leaves.

Ingredients:

Bottle Gourd 1/2 of Small One
Spinach 1 1/2 Cups Packed
Green Chiles 2 – 3
Turmeric Powder a big Pinch
Tamarind 2 inch Piece
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash, remove ends and chop the bottle gourd (around 2 Cups).
Remove stems, wash and finely chop the green chiles.
Soak tamarind in a tbsp of hot water for couple of minutes.
Wash and finely chop the spinach leaves.
Crush the green chiles with tamarind and salt and keep aside.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile tamarind mixture and bottle gourd.
Add few splashes of water and cook covered on low flame till bottle gourd turns soft.
Uncover and fry for a minute or two to evaporate any excess moisture.
Stir in chopped spinach leaves and cook for a minute or two.
Serve bottle gourd spinach curry with steamed rice and a dollop of ghee.
Notes: Make sure not to overcook bottle gourd until its mushy.

Suggestions: If the bottle gourd is not cooked properly, put it back on heat and cook covered on low flame till done. If bottle gourd is not tender, you can also steam it or boil it in quarter cup of water.
Variations: Check out other bottle gourd recipes here.
Other Names: Bottle Gourd with Spinach, Sorakaya Palakura tho Kura, Anapakaya Palakura.

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