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TELEGRAPH TRAVEL DEMONSTRATION EXCEL 2017 WITH LESLEY WATERS FRAGRANT SCALLOP CURRY WITH CRISPY NOODLES Serves 4 For the Thai paste 2 shallots, chopped 1 stick lemon grass, finely chopped 2 cloves garlic, roughly chopped 5cm ginger, peeled and chopped 1 kaffir lime leaf 2 tablespoons vegetable oil 4 tablespoons fresh coriander with stalks & root 1 fresh red chilli, deseeded 1 fresh green chilli, deseeded 1 teaspoon fish sauce 1 x 400ml can coconut milk 300ml (1/2 pint) vegetable stock 225g tiny cauliflower florets 55g (2oz) spinach, roughly shredded 12 scallops salt & freshly ground black pepper 1 x sheet of fine dried rice noodles oil for deep frying 1. Place all the paste ingredients in a blender or small food processor and whiz together. Transfer the paste to a wok or large pan and fry for 2 minutes. 2. Add the coconut milk and stock and bring to the boil. Add the cauliflower florets to the broth and simmer for 4/6 minutes until just cooked. Add the scallops and poach gently for 2 minutes. 3. Deep fry the dried rice noodles in hot oil for 30 seconds, until puffed and crisp. 4. Add the spinach to the broth and stir through. 5. To serve ladle the Thai broth into 4 serving bowls. Place some crisp fried noodles on top of each bowl of broth and serve at once.


SKILLET CHICKEN TIKKA WITH SESAME NAAN AND CORIANDER AND DATE RIATA This recipe can be prepared ahead to the end of stage 4. Or for a lighter supper, simply cook the chicken in the tikka paste and serve on crisp, dressed salad leaves SERVES 4 5 tablespoons rapeseed oil 4 medium chicken breasts, each breasts cut lengthwise into 3 (or in 2 if the breasts are very small) Juice 1 lemon 250g fine green beans, trimmed, blanched for 4-5 minutes and refreshed Small bag of baby spinach leaves For the tikka paste 4 tablespoons sunflower oil 1 large shallot, roughly chopped 5cm piece of ginger, peeled and roughly chopped 3 large cloves of garlic, peeled & roughly chopped 4 tablespoons sun-dried tomato paste 1 large red chilli, deseeded & roughly chopped 2 teaspoons sugar 2 teaspoon ground coriander 2 teaspoon turmeric 1 tablespoon desiccated coconut optional 1. For the tikka paste, place 3 tablespoons sunflower oil and the remaining paste ingredients in a small food processor and whizz together to form a thick paste. 2. Place the chicken pieces in a bowl and squeeze over the juice of ½ lemon. Add the tikka paste, stir to coat the chicken and set to one side. 3. Preheat the oven to gas mark 7 / 220 C / 425 F. 4. Place the chicken pieces in the hot, heavy based pan (beware the pan handle will be hot!), and return to the oven for 5 minutes. Remove from the oven, toss the chicken around the pan, drizzle with a little sunflower oil and return to the oven for a further 5 minutes, or until the chicken is charred and cooked. This can be done also stir fried in a large frying pan over a medium heat if desired. 5. Meanwhile, in a large bowl, combine the remaining 3 tablespoons rape seed oil, squeeze lemon and the chopped mint. 6. To serve, toss the beans to the baby spinach leaves in the dressing and toss together well. Pile the salad onto the centre of each serving plate and top each pile with 3 pieces of chicken tikka. Serve at once with the naan and riata (See below)


DATE AND CORIANDER RAITA Serves 4-6 120g (4oz) dates, chopped 2 tablespoons roughly chopped coriander 300mls (1/2 pint) natural or Greek yogurt 2 spring onions, chopped Salt and black pepper Simply combine the raita ingredients in a bowl, pour into a serving dish and chill for 30 minutes before serving.


SESAME SPICED NAAN BREAD Makes 6 500g self raising flour 7g easy blend yeast ½ tsp sugar pinch salt 150mls (5floz) natural yogurt 2 tablespoons rapeseed oil approx. 200mls warm milk freshly ground black pepper 25g (1oz) butter, melted 1. Place the flour, yeast sugar and salt in a bowl and combine well. Make a well in the centre and pour in the milk, oil and yogurt combine and turn out onto a floured service, knead for 5 minutes until smooth and bouncy. Cover and leave in a warm place to rise for 1 hour or until double in size. 2. Preheat the oven to 200 c fan gas 7 3. Divide the dough into six and using your hands press out each piece into a rough oval approx. 1/2cm (1/4 inch) thick. 4. Transfer to a nonstick baking tray dusted with a little flour and bake for approx. 8/10 minutes until puffed up and golden 3 minutes each side until puffed and golden. 5. Brush each immediately with a little butter and sprinkle with the sesame crumb (see below) serve at once. SESAME CRUMB Toast 2tbsp sesame seeds, 1tbsp cumin seeds and ½ tbsp ground coriander in a dry frying pan for 2 minutes. Place 40g of toasted cashews in a food processor with the toasted spices and season with salt and pepper. Pulse for a few seconds until medium ground. Serve in a bowl, on a platter with a bowl of olive oil and warm strips of flat bread. Dip the bread into the oil and then into the crumb or use as a delicious sprinkle with warm buttered naan breads


SMOKED DUCK SERVED ON CHILLI TERIYAKI PINEAPPLE Serves 4 1 large sweet ripe pineapple 1 red chilli, halved, deseeded and finely chopped 30ml (2tbsp) runny honey 2 oranges, juice only 1 tablespoon teriyaki sauce Duck Salad 2 x smoked duck breast’s, finely shredded or sliced 100g (3½ oz) cashew nuts, toasted, chopped 4 spring onions, finely chopped 1 bunch coriander, roughly chopped 15ml/1tbsp rape seed oil 1. Cut both ends off the pineapple and with a knife cut away the skin, then quarter and remove the core from each wedge. Cut each wedge in half giving 8 wedges in total. 2. Place the pineapple wedges in a bowl add the chilli, honey orange juice and teriyaki. Toss well and set aside for 10 minutes to marinate. 3. Meanwhile, combine all the smoked duck salad ingredients, season to taste and set to one side. 4. Heat a griddle pan over a medium heat. Remove the pineapple wedges from the marinade, reserving the liquid, and add to the pan. Cook for 23 minutes each side or until lightly charred. Arrange onto 4 serving plates or on a big serving board. 5. Pour the reserved marinade into the pan and allow to bubble of the heat for a few seconds. Drizzle the hot dressing over the pineapple wedges and top with the smoked duck salad.


COCONUT AND LIME SALTY RICE SERVED WITH BANANA AND PASSION FRUIT COMPOTE Serves 4 225g (8oz) Thai fragrant rice 85g (3oz) caster sugar 1 x 400g can coconut cream good pinch of salt Grated zest 2 limes 1.

In a large pan of boiling water, cook the fragrant rice for 10 minutes.

2.

Drain the rice and return to the saucepan. Add the sugar and zest and salt and stir in the coconut milk. Return the pan to the heat, cover and simmer for 10-12 minutes or until all the coconut milk has been absorbed.

3.

To serve, place a disc of grease-proof paper in the base of a pudding basin. Spoon in the rice into the bowl and allow to stand for 30 minutes. Turn out onto a serving dish and serve immediately with its fruit accompaniment.


BANANAS IN PASSION FRUIT COMPOTE Serves 4 12 apple bananas or 5 small bananas, peeled For the syrup 600ml (1 pint) water 225g (8oz) granulated syrup 3 star anise 1 piece orange rind 4 passion fruit, scooped out 1. Place all the syrup ingredients in a saucepan over a low heat and stir until the sugar has dissolved. Increase the heat and boil the syrup until it has halved in volume. 2. Lay the bananas in the syrup and simmer for 6-8 minutes, until they are just cooked, but still holding their shape. 3. To serve, stir the passion fruit pulp into the banana syrup. Spoon the bananas in syrup between four dessert plates and serve with the coconut rice.


SAFFRON TORTILLA SERVED WITH CHORIZO, PEPPER AND SHERRY RAGOUT SERVES 4 For the Tortilla 1 tsp saffron strands 2 tbsp olive oil 1 large onion, finely sliced 450g (1lb) potatoes, peeled & finely sliced 6 eggs freshly ground black pepper rock salt 1. Place the saffron strands in a bowl and cover with 2 tablespoons boiling water. Set to one side. 2. In a non-stick frying pan, heat 1 tablespoon oil. Add the onion and gently fry until golden and soft. Add the potatoes, cover with a lid and cook until the potatoes are very soft. 3. In a large bowl, beat the eggs and mix in the saffron. Add the cooked potatoes and onions to the eggs and season with black pepper. 4. In the frying pan, heat the remaining tablespoon of olive oil. Pour the potato and egg mixture into the hot frying pan and gently shaking the pan, cook for 2 minutes until the tortilla is just set. 5. Invert a large baking sheet over the pan and quickly turn out the tortilla. Then gently slide back into the pan and cook for a further 30 seconds to 1 minute on the other side. 6. To serve, turn out immediately onto a serving dish and sprinkle with rock salt. Serve warm or cold, cut into wedges.


CHORIZO PEPPER AND SHERRY RAGOUT SERVES 4 2 tablespoons olive oil 225g (8oz) chorizo sausage, sliced 2 Romero peppers chopped 225g (8oz) baby plum tomatoes halved 3 tablespoons dry sherry 2 baby gem lettuces, washed & shredded salt & freshly ground black pepper 1. In a non-stick frying pan, heat the oil. Add the chorizo and peppers and fry for 3-4 minutes until lightly browned. Add the tomatoes and sherry and simmer for 2-3 minutes until the tomatoes are just softened but holding their shape. 2. Divide the crisp shredded leaves between four serving plates and spoon over the hot chorizo and tomatoes. Drizzle with the pan juices and serve at once.


EMPANADAS SERVED WITH AIOLI Makes 1 large pie to serve 10 or 8 indivdual smaller parcels 500g pack shortcrust pastry 3 tablespoons olive oil 900g /2lb onions, sliced 3 roasted red peppers 2 cloves garlic, crushed 3 tablespoons sun-dried tomato puree 55g / 2 oz baby capers, drained and rinsed (optional) 400g really good quality tuna chunks in oil, drained salt and freshly ground black pepper 1 egg, beaten

1. Preheat the oven to gas mark 6 / 200 C / 400 F. 2. Cut the pastry in half; wrap and chill one half and roll out the other half on a floured board into a rectangle measuring approximately 30 cm x 20 cm (12 inches x 8 inches). Place on a baking sheet and chill in the refrigerator for 10 minutes ( note you can do individual pies by cutting out large saucer rounds of pastry and filling with the mixture pasty style, glaze and bake , they will take approx 10/ 12 minutes to cook) 3. Prick the pastry all over with a fork and bake for about 15 minutes until golden brown. Put to one side and allow to cool. 4. Meanwhile, put the onion in a pan and stir in the oil. Gently fry for 20 minutes until really soft. Halve the peppers remove seeds and skin and roughly slice. Increase the heat, add the garlic, and fry quickly until the onions turn golden brown add the peppers. Spoon into a large bowl and allow to cool a little. 5. Mix together the onion, sun-dried tomato paste, capers, flaked tuna, and season well with salt and freshly ground black pepper. 6. Pile the mixture onto the cooled pastry base and spread evenly, leaving 1 cm (1/2 inch) clear round the edge. Egg wash the edge. 7. Roll the remaining pastry into a blanket large enough to cover the mixture and base. Put the top sheet of pastry in place, pressing the edges to seal it well and cut off any raggedy edges to neaten. Brush all over with beaten egg. 8. Bake for approximately 35-40 minutes or until the pastry is crisp and golden brown. Serve hot or cold or warm with the chick peas and aioli.


CHEAT’S AIOLI Serves 6 2 cloves garlic, crushed 6 tablespoons mayonnaise 6 tablespoons Greek yogurt salt and pepper Put all the ingredients in a bowl, season well and stir together. ROASTED GARLIC AIOLI 6 garlic cloves (approx. 1 small head) 2 medium egg yolks pinch salt 300ml/10fl oz olive oil or a mixture of virgin and sunflower oils black pepper squeeze lemon juice 1. Preheat the oven to Gas Mark 6 / 200C / 400F. Wrap the garlic head in foil, place on a baking tray and roast in the oven for 30 minutes 2. Squeeze the pulp from each garlic clove and place in a small bowl, add egg yolks and salt and lightly whisk together until well blended. 3. Very gradually, begin to add the oil, whilst whisking continuously. As soon as the mixture begins to thicken, add remaining oil in a slow, steady stream, whisking constantly. Season to taste with black pepper and a squeeze of lemon juice. 4. This can be made in a food processor if you have a small bowl insert – place the garlic and salt into the processor, plus egg yolks and blend until creamy. Gradually pour in the oil until emulsified and thick. Add a squeeze of lemon juice at the end and season to taste.


CATALAN PHEASANT WITH PINENUTS AND BITTER CHOCOLATE SERVED ON MANCHEGO POLENTA Serves 2 4 pheasant or guinea fowl breasts 4 slices Serrano ham Marinade 6 large cloves of garlic lightly crushed with peel still attached 1 small bunch thyme, washed and broken into sprigs 1 onion sliced 1/2 orange, cut in half 1 large bay leaf 300mls red wine seasoned flour 2 tbsp olive oil 10g unsalted butter 300mls chicken stock 6 shallots peeled and halved Paste 55g pinenuts 1tsp grated very dark bitter chocolate 60mls Spanish brandy pinch sugar 1. Place the pheasant halves in all the marinade ingredients and refrigerate for 2 hours. Drain and reserve marinade. Wrap the pheasant breast in the ham. 2. Toss pieces in seasoned flour. Place a heavy medium sized shallow saucepan (sautĂŠ pan) on the heat, add the olive oil and lay in the floured breasts. Fry for approx. 1/2 minutes on each side until beginning to colour. Add the garlic cloves, thyme sprigs and the bay leaf and cook for a further minute. Transfer breasts and herbs to a plate. 3. Add the butter to the pan and cook the shallots over a medium heat with a cartouche for 5 minutes or until softened and golden. Add the partridge and pour in the stock and marinade mixture and bring the contents of the pan to the boil. 4. Add the herbs, cover with cartouche and very very gently simmer for approx. 8-10 minutes or until tender and cooked. 5. Place the pheasant breasts in a serving dish along with the herbs and bay, put to one side and keep warm. 6. Remove the skins from the garlic cloves and pulp. Place in a small blender and wiz with the paste ingredients. Place the saucepan with the juices on the hob over a medium heat, add the paste. Bring to the


boil. With a wooden spoon, scrape bits from the tin. Simmer over a medium heat for approx. 2 mins until syrupy and gravy like and if it becomes too thick, add a splash of stock. Season to taste. 7. Pour the sauce over the partridge and serve with the polenta.


MANCHEGO POLENTA Serves 4 225g (8oz) quick cook instant Polenta 900mls (1 1/2) pints vegetable stock 150mls (1/4 pint) white wine 140g (5oz) grated Manchego cheese 30g butter Salt and black pepper 1. In a large saucepan heat the stock and wine together . Bring to the boil and simmer for 5 minutes. Gradually add the polenta to the pan, stirring continually. Simmer for 1 minute stirring all the time. 2. Remove the polenta from the heat and stir in the cheese and butter. 3. Season well and serve


ORANGE LIQUEUR AND ALMOND TARTA SERVED WITH ROSEMARY ICED CREAM Our version of this classic citrus Spanish almond cake. By using a whole cooked orange (skin and all!) in this cake it will give you a moist, extremely moreish dessert, without the use of any butter or olive oil at all. Serves 8 2 large oranges, washed & quartered 6 eggs, separated 225g ground almonds 140g easy cook polenta 225g caster sugar zest 1 lemon Plus 2 tablespoons honey Juice of 2 oranges 3 tablespoons orange liqueur 225g flaked toasted almonds Icing sugar 1. Place the oranges in a saucepan, with enough water to cover and boil for 30-35 minutes or until really soft. Remove pips. 2. Preheat the oven to 190C (fan oven 180C) gas mark 5. Lightly grease and flour a 23-26cm spring form cake tin. 3. Put the warm chopped orange into a food processor and whiz until very smooth. Add the egg yolks, almonds, polenta, sugar and lemon zest and whiz until combined. 4. Spoon the mixture into a large mixing bowl, whisk the egg whites until just stiff and fold into the orange mixture. Spoon the cake mixture into the prepared tin and bake for 30/35 minutes until just firm. Allow to cool in the tin slightly, then using a fork prick the top of the cake all over. 5. Heat the honey , orange juice and liqueur together and spoon and brush over the cake. 6. Scatter over the flaked almonds and dust with icing sugar.


ICED ROSEMARY CREAM Serves 8 200ml/7 fl oz double cream 225g/8oz Greek style yogurt 3 tablespoons runny honey 2 sprigs bruised rosemary 1.

Heat the honey gently with the rosemary and allow to stand for 30 minutes then remove rosemary sprigs.

2.

In a large bowl, lightly whip the cream until soft peaks. Gently fold in the yogurt and cooled rosemary syrup.

3.

Scrape into a freezer-proof container, cover and chill really well for 1 hour.

Telegraph Travel Show Demo with Lesley Waters 2017  

Telegraph Travel Show Demo with Lesley Waters 2017

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