Food from the Sun

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Neven Maguire. Food from the Sun

Neven’s Food from the Sun. Neven Meguire

Table of Contents

Introduction

Small bites: appetisers, mezze and tapas

Oven-roasted Dublin Bay Prawns (Langoustines) with Tomato and Chilli

Roasted Red Pepper and Chilli Hummus with Crispy Tortilla Chips

For the tortilla chips

VARIATION. Avocado Hummus

Halloumi with Griddled Pitta and Red Onion, Bean and Tomato Salad

For the salad

Bruschetta Platter

Goat’s cheese with fig and onion marmalade

Artichoke and Parmesan purée

Parma ham-wrapped asparagus with tapenade

For the tapenade

Roasted Aubergine and Cumin Soup

Crispy Fried Squid with Harissa and Crème Fraîche

Chicken and Wild Mushroom Wontons with Chinese Black Bean Sauce

For the black bean sauce

Vietnamese Spring Rolls with Plum Sauce

For the plum sauce

Aubergine and Mozzarella Parcels with Pesto and Sun-dried Tomatoes

Cracked Patatas Bravas

Chicken Satay with Pickled Cucumber Salad

For the pickled cucumber salad

For the dipping sauce

Poached Oysters with Spinach and Lemongrass

For the lemongrass sauce

Marinated Olives

Spiced Glazed Almonds

Poultry

Turkey Moussaka

For the cheese sauce

Spicy Chicken and Mango Noodles

For the marinade

Blackened Chicken with Roasted Red Pepper and Avocado Salsa

For the salsa

Chicken and Broad Bean Paella with Clams

Tea-smoked Barbary Duck

Creamy Chicken Korma

Butterflied Poussin

Vietnamese-style Grilled Five-spice Chicken Thigh Salad

Thai Yellow Chicken Curry

VARIATIONS. Thai Green Prawn Curry

Thai Red Duck Curry

Crispy Shredded Chinese Duck Salad

For the dressing

Turkey Enchiladas with Chilli Sauce

For the chilli sauce

Harissa Roast Chicken with Roasted Sweet Potatoes

For the marinade

Meat

Inverted Cashel Blue Burger with Roasted Tomatoes and Red Onion Salad

VARIATIONS. Lamb and Mint

Asian Pork

Grilled Rib-eye Steak with Smoked Paprika and Red Pepper Butter

For the paprika butter

Moroccan Lamb Tagine with Herb Couscous

For the couscous

Chilli Cornbread Pie

Lamb Shanks Osso Bucco

Barbecued Brine Pork Chops with Balsamic Glaze

For the brine

Caramelised Pork Belly with Mustard Potato Purée

For the rosemary and Madeira jus

For the mustard potato purée

Parma-wrapped Pork Fillet stuffed with Pesto

For the pesto

Butterflied Lamb with Spiced Mint and Yoghurt Rub

Lamb Rogan Josh

Rack of Lamb with Tapenade Toasts and Wilted Spinach

For the red wine sauce

For the tapenade

For the wilted spinach

Porchetta with Sautéed Potatoes

For the sautéed potatoes

Vietnamese Beef Noodle Soup (Pho Bo)

Fish and shellfish

Black Cod with a Sweet Basil Crust and Roasted Vine Tomatoes

Mackerel with Puy Lentils and Sherry Vinaigrette

For the sherry vinaigrette

Seared Scallops with Date Jam and Curried Cauliflower Purée

For the date jam

For the cauliflower purée

Baked Sea Bass with Tomatoes and Olives

Grilled Salmon with Avocado and Sun-dried Tomato Dressing

For the dressing

Fried Butterflied Sardines with Aubergine Chutney

For the chutney

Seared Tuna with Sweetcorn, Red Pepper and Lime Salsa

For the salsa

Smoked Fish Platter with Smoked Salmon Brandade

Roasted Haddock with Smoked Bacon, Haricot Bean Purée and Wilted Spinach

For the haricot bean purée

For the spinach

Hake with Clams, Fennel and Cherry Tomatoes in Parchment Paper

Seared Swordfish with Salsa Verde

For the salsa verde

Monkfish in Thai Yellow Curry Broth

For the yellow curry broth

Crispy Lemon Sole with Chilli Jam and Curried Mayonnaise

For the chilli jam

For the curried mayonnaise

Vegetables and salads

Gorgonzola, Pear and Rocket Salad

Chunky Greek Salad with Feta Cheese

Salade Niçoise

For the marinade

Pomegranate, Orange and Mint Salad

Chargrilled Thai Beef Salad

Italian Bean Salad with Griddled Red Onion

Piedmont Roasted Peppers with Feta Cheese

Chargrilled Vegetable Layered Sandwich with Tapenade

Shallot Tarte Tatin

VARIATION

Pumpkin, Spinach and Chickpea Curry with Flatbread

Roasted Stuffed Aubergines with Goat’s Cheese and Cherry Tomatoes

Stir-fried Baby Pak Choi with Mushrooms

Oven-baked Tomatoes with Ratatouille and a Basil Crust

Griddled Asparagus with Roasted Red Peppers and Parmesan

Beetroot Carpaccio with Creamed Goat’s Cheese

Baked Mediterranean Vegetables with Tomato, Cooleeney Cheese and Parmesan

Dairy and eggs

Huevos Rancheros

Garlic Yoghurt Cheese with Crudités and Pitta Bread Fingers

For the pitta bread fingers

Goat’s Cheese Pâté with Apricot Relish

For the apricot relish

Quick Quesadillas with Chilli Salsa and Soured Cream

For the chilli salsa

Pizza Brie Tart

Baked Eggs with Tomatoes, Chorizo and Manchego Cheese

Twice-baked Cheese Soufflé

Mozzarella Fritters with Roasted Red Pepper and Tomato Sauce

For the sauce

Warm Crab and Spinach Tart

VARIATION. Onion tart with mozzarella and sun-blushed dried tomatoes

Pancetta Frittata

VARIATION. Greek-style omelette

Pulses, grains and pasta

Smoked Salmon and Saffron Orzo

Tabbouleh Salad

Porcini and Artichoke Pasta with Thyme and Lemon

Puy Lentil, Red Onion and Sun-dried Tomato Salad

Swiss Chard and Ricotta Ravioli with Parmesan Shavings and Toasted Pine Nuts

Singapore Noodles

Lemon and Herb Couscous with Roasted Spicy Root Vegetables

For the spicy root vegetables

Seafood Lasagne with Salmon Mousse and Prawn Foam

For the prawn foam

Oven-roasted Cannellini Beans with Sage and Tomato

Roasted Butternut Squash, Crispy Pancetta and Pine Nut Pasta

Mussel and Saffron Risotto with Leek and Courgette

Crispy Wild Mushroom Risotto Balls with Leek and Smoked Bacon

Baked Macaroni Pie with Dublin Bay Prawns (Langoustines)

Chicken and Chorizo Rice Bake

Sweet things

Pineapple Tarte Tatin

Peach Open Tartlets with Fromage Frais Sorbet

For the sorbet

Churros with Hot Chocolate

For the hot chocolate

Orange Polenta Cake with Rosemary Syrup

Passionfruit Tart

For the raspberry sauce

For the filling

Summer Fruit Crumble with Citrus Mascarpone Cream

For the crumble

For the citrus mascarpone cream

For the caramel sauce

Coconut Toasted Meringue with Lemon Curd Cream and Tropical Fruit

For the lemon curd cream

Buttermilk Pannacotta with Poached Rhubarb

For the poached rhubarb

Catalan Crème Pots

Almond and Apricot Tart with Amaretto Custard

For the pastry

For the amaretto custard

For the almond filling

Coconut Pearls in Coconut Milk with Caramelised Bananas

For the caramelised bananas

Coconut Crème Caramel with Malibu and Pineapple

For the caramel

For the pineapple compote

Pear Belle-Hélène

For the chocolate mousse

Lemon and Mango Cheesecake

For the filling

For the fruit topping

Larder

Beef Stock

Vegetable Stock

Chicken Stock

Five-spice Balsamic Cream

Infused Oils

Acknowledgements

Index

About the Author

Copyright

About the Publisher

Отрывок из книги

To Amelda, who shares my passion for food – a wonderful travelling companion, colleague, friend and wife. Thank you foryour love and support. Where to next?

Title Page

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Pomegranate, Orange and Mint Salad

Chargrilled Thai Beef Salad

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