Variations on the puff pastry theme

A variation on Prawn, tomato and ginger parcels, using the same pastry – JUS ROL All Butter puff.

Ingredients

Serves 2 for lunch or light dinner

1/2 of 375g JUS ROL All Butter Puff pastry
100g ham – I used a thicker sliced roast ham
1 1/2 tbs of spicy sweet chilli sauce2 large fresh red chilli peppers – deseeded and sliced (didn’t have any other crunchy fresh veg)
1 mozzarella in brine – sliced
generous sprinkling of za’atar all over – can be substituted with dried oregano
few leaves of basil to serve – used my own
Preheat over to 220C (200C for fan assisted over)/Gas 7

Roll the pastry into a rectangle. Place on a metal sheet

Spread the chilli sauce as far to the edges as possible. Evenly distribute small pieces of ham, then the slices of fresh chilli peppers and finally the mozzarella.

Bake for approximately 15 minutes until pastry is risen and golden. I find that leaving it a couple of minutes doesn’t hurt anything.

Slice into four smaller pieces and enjoy. We had this with the fennel soup for starter and there was enough for a light dinner.

Advertisements

Summer dinner

It started with the idea of a dinner on a terrace or garden in occasionally warm weather this spring and ended as a delicious dinner inside. The menu was positively spring-like:

Fresh cucumber, pea & mint soup, griddle herby lemon chicken with jersey royal potatoes with butter & parsley, and a side of stir-fried courgettes with ginger and chilli. Served with white wine, of course.

Fresh cucumber, pea & mint soup

Serves 4
Nutrition: 305kcal/25g carbohydrate/5.3g sugars/19.8g fat/12.8g saturated fat/2.5g salt per serving

1 fresh cucumber, medium to large, peeled and diced
25g butter
1 small onion, chopped
300g Maris Piper potatoes, peeled and cubed
1 litre chicken or vegetable stock
250g podded fresh peas or frozen peas
2 sprigs fresh mint, plus shredded mint for garnishing
4 tbsp creme fraiche
1/2 tsp cayenne pepper
pinch of paprika

Wash the cucumber and cut off 5cm to reserve for the garnish. Cube the rest. Melt the butter in a large pan and add the onion, cucumber and potato and cook over a low heat for 10 minutes stirring. Add the stock and bring to the boil, then simmer for 12-15 minutes until the potato is almost tender.

Add the peas and whole mint springs to the pan and simmer for 5 minutes until the peas are tender. Remove the mint sprigs and add 6-8 ice cubes to the pan and stir until melted. Blend or process until smooth, then chill. Serve with a dollop of creme fraiche in each bowl and a scattering of shredded mint, diced cucumber and sprinkle of paprika.

Griddled herby lemon chicken

Serves 4
5 minutes preparation
1 hour marinating time
15 minutes cooking time

1 unwaxed lemon, plus extra lemon wedges to serve
100g natural yoghurt
15g pack fresh oregano (I used lovage from my garden)
20g pack fresh flat leafed parsley, chopped
2 cloves garlic, roughly chopped
1 tbsp olive oil
4 British free range skinless chicken breast fillets

Grate the lemon zest and squeeze the juice, then place both in a blender with the yoghurt, oregano, parsley, garlic, olive oil and seasoning. Whizz until smooth. Place the chicken breasts in a shallow dish and poor over the marinade. Cover with clingfilm and leave to marinade in the fridge for at least an hour, turning once.

Heat a ridged griddle or non-stick frying pan. I used a flat non-stick pan as was making a mess of it on the griddled one. Cook for 6-7 minutes each side, turning once until golden and cooked through with no pink meat (this is important). Serve with extra lemon wedges, new potatoes and a green salad or a lightly stir-fried greens.

With the last piece of chicken in the pan almost done, I added the marinade and cooked it well, served it as a top up sauce with the meal.

Jersey royal new potatoes with butter and chopped parsley

600g new potatoes
15g butter
15g parsley, chopped

Cover the potatoes with cold water in a pot, bring to boil, simmer for 20 minutes or until tender. Add butter and parsley, let stand for 2 minutes before serving.

Stir-fried courgettes with ginger and chilli

1 courgette per person
half-inch chunk of fresh ginger, peeled, thinly sliced, then chopped very finely
1 large clove garlic, thinly sliced, then chopped
1 fresh red or green chilli, very thinly sliced
1 tsp groundnut oil
soy sauce
cut courgettes in about four portions, then cut each portion in half. Place each cut section face down on a cutting board and slice very thinly into fine little strips, about 2mm thick.

In a wok or frying pan, heat up groundnut oil. When it is hot (but not too hot), throw in the chopped garlic, and stir fry for about a minute. Before it takes colour, throw in the ginger, followed by the courgette-strips and the chilli. Stir fry until the courgettes begin to go translucent. Season with soy sauce and sesame oil, if you’ve got any, then serve.