Recipes Keywords: salad
North York Moor Wild Duck Salad
# Season the duck breasts with salt and pepper and cook (with the skin on) in a hot pan until they have colour on both sides and then cook in a hot oven at 180°C for approximately 5 minutes. # Remove the duck and allow to rest in a warm place.
To caramelise the cherries
# Firstly remove the stones from the cherries. # Heat the sugar in a pan until it turns caramel in colour, then add the cherries and the sloe gin. # Next add the butter and heat the whole mixture together until you are left with a tasty caramel cherry 'stew'.To assemble the dish
# Arrange the washed salad onto the plate. # Remove the skin from the duck breast and slice thinly, then arrange this on top of the salad. # Finally spoon the cherries and sauce around the meat and serve.Steak Salad with Aromatic Dressing
Preparation time: 15 minutes Cooking time: Rare: 2 minutes on each side Medium Rare: 3-4 minutes on each side Medium: 5-7 minutes on each side : 1. To prepare the dressing; in a small bowl mix all the ingredients together, cover and set aside. 2. Place the steaks on a chopping board, season on both sides with the salt, pepper and Chinese five spice powder then brush with the oil. 3. Cook the steaks under a preheated moderate grill or on a prepared barbecue according to your preference. Transfer to a warm plate, cover with foil and leave to rest for 2-3 minutes then slice on the diagonal. 4. Transfer the beef to a large bowl and add the bean shoots, sweet corn, onion and nuts. Whisk the dressing ingredients together and pour over the salad. Toss gently. 5. Pile the salad on to a large plate and serve immediately. Tip: If using rump or picanha steaks follow the cooking times below (Based on a 2cm/¾-in thick steak): Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side For quantities to serve 10 visit www.simplybeef and lamb.co.uk
Val Berry’s Asparagus, French Bean, Chilli & Pine Nut Salad
– Bring a pan of water to the boil and cook the asparagus, until just soft. Remove with a slotted spoon and plunge into a bowl of ice cold water – Repeat this process for the French beans and then for the peas – Drain the vegetables and combine with the rest of the ingredients in a large bowl. Stir gently and season
Red Rice Salad
In a pan, bring the rice to the boil with the water and then simmer for 20 minutes until the rice is cooked al dente. Meanwhile, zest the lemon and lime into a large bowl and add the juices from both. Finely chop the coriander, mint and parsley and add to the bowl. Peel and chop finely the onion, red pepper and tomatoes. Crumble in the feta cheese, season and stir in the olive oil. Drain the rice and run under a cold tap to chill the rice but also to keep it crunchy. Add to the other ingredients, stir well and it's ready to serve!
Radish, Broad Bean, Mint & Lemon Salad
– Boil the broad beans in a pan of water for 3-8 minutes or until just soft. Drain and plunge into cold water to stop them cooking further. Drain again and then pop the tender, bright green beans out of their thick, leathery skins by squeezing gently. – Slice the radishes and red onion quite thinly and add to the beans – Scoop out the flesh from the preserved lemon and discard. Very finely chop the remaining lemon skin and fresh herbs, and add to the beans. – Make the dressing by adding the zest and juice of the lemon to a good generous glug of olive oil. Whisk together with the ground cumin. Pour over the salad and toss to combine