Spring has arrived, meaning longer leisurely days on the horizon and lighter meals on the menu. However, fresh spring produce still has a long way to go so it can be puzzling as to what to cook.
I have an eclectic mix of some of my worldly favourites which are light to eat, easy to prepare and perfect for casual dining.
Photo: Simon Lambert
Kedgeree
This is a Scottish classic and one I love as it has a little spice combining with the smoky fish and eggs. It works great as a brunch but it is perfect for our lighter evenings.
Serves 4
Ingredients
25g butter
1 onions, sliced
¼ tsp turmeric powder
2 cardamom pods, split
1 cinnamon stick
1 bay leaf
350g basmati rice, rinsed
600ml chicken or vegetable stock
2-4 eggs, boiled
450g undyed smoked fish
generous handful flat-leaf parsley, roughly chopped
salt and pepper
1 lemon for serving
Method
Melt the butter in a large heavy-based pan, add the onions and cook over a medium heat for 5min so they are soft and sweet.
Add the spices and bay leaf and stir into the onions and cook for 1min-2min to get the flavours moving.
Add the rice and stir to coat with all the spices and butter.
Add the stock and ½ teaspoon salt and bring to a boil. Cover with a lid and lower the temperature to a gentle simmer and cook for 15min.
While this is cooking you need to boil the eggs by bringing a small pot of water to the boil and carefully submerging the eggs.
When the water comes to the boil again set the timer for 5min for soft or 8min for hard.
When the time is up remove immediately from the heat and refresh under cold running water. Peel when cool enough to handle. Set aside.
Remove all bones and skin from the smoked fish and flake into largish pieces.
Add the fish and chopped eggs to the rice, and cover and cook gently for a further 5min. Turn off the heat and add the parsley and adjust the seasoning.
Serve with more parsley and a wedge of lemon.
Photo: Simon Lambert
Tostadas with salmon, radish and avocado
Tostadas are fried tortillas found all over Mexico and boy are they addictive.
You can put any variation you desire on top; however, radishes, coriander and rocket are all blooming in my garden and when I teamed them up with salmon and avocado they took these delicious tostadas to another level!
Serves 4
Ingredients
oil for frying
8 small corn tortillas
150g smoked salmon
50g mayonnaise or sour cream
4 radishes finely sliced
handful rocket leaves
1 bunch coriander, roughly chopped
2 spring onions, finely sliced
2 avocados
1 red chilli
1 lime/lemon
extra virgin olive oil
sea salt flakes
cracked pepper
Method
Heat 6cm oil in a wide deep saucepan over high heat to 190C.
Add tortillas one at a time and fry, turning occasionally, until bubbled, golden and crisp (2min-3min).
Remove with tongs and drain on paper towels. Cool slightly.
Have all your toppings prepared so all you have to do is add them.
Spread a little mayonnaise or sour cream over every tostada. Layer over the rocket and radishes.
Slice the avocado and add to the tostada along with a few spring onions, chillies, and coriander.
Season with a little salt and pepper, squeeze over the lime or lemon and drizzle over a little olive oil.
Eat immediately.
Photo: Simon Lambert
Shakshuka
Now if you haven't eaten this iconic Israeli dish then you are falling behind! This dish is simple to prepare, packed with flavour and hugely satisfying.
Serves 4
Ingredients
2 Tbsp oil
1 onion, finely sliced
1 red pepper, deseeded, sliced into ½cm slices
6 cloves garlic, sliced thinly
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
1 Tbsp tomato paste
1 whole red chilli, pricked
1 400g tin chopped tomatoes (500g fresh tomatoes)
4-8 eggs (depending on if you want 1 or 2 each)
50g feta cheese or yoghurt
handful coriander or parsley, roughly chopped
salt and cracked pepper
Method
Add the oil to a suitable sized frying pan in which you will also be serving the shakshuka and heat over a moderate heat.
Add the onions, pepper and garlic and cook gently for 5min.
Add the spices and fry for another minute.
Add the tomato paste and tin of tomatoes along with 3 tablespoons water, poke in the red chilli and simmer for 20min or until the sauce is thick and glossy.
Season lightly with salt and pepper.
Make a little indent with the back of a spoon and break in the eggs.
Crumble over a little feta cheese, cover and continue to cook for a further 3min-8min or until you get your eggs cooked to your liking.
Sprinkle over the coriander and parsley and serve immediately with plenty of bread.
