Neven Maguire - Food from the Sun

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Neven Maguire presents a radiant collection of recipes inspired by the food from our favourite travel destinations. From the al fresco trattorias of Italy to the street food of Vietnam, Food from the Sun will make your kitchen a place to enjoy that true holiday spirit all year round.Have you ever yearned to recreate a memorable Mediterranean meal or wondered how to make mouth-watering Thai dishes? Neven presents more than 100 delicious recipes from around the world and shows how easy it can be to cook your much-loved cuisines at home.His recipes are innovative yet straightforward, leaving plenty of time for a siesta once the plates are empty. Whether you want an assortment of flavoursome tapas for a group of friends; to have the whole family round for a Moroccan feast, or just enjoy a simple dish with someone special, Food from the Sun is bursting with inspiration.With beautiful finished food shots and evocative location photography to accompany the recipes, this cookbook will bring sunshine to your kitchen no matter what the weather outside.Recipes include:Baked Sea Bass with Tomatoes and Olives,Beetroot Carpaccio with Creamed Goat's Cheese,Spicy Chicken and Mango Noodles,Moroccan Lamb Tagine,Crispy Wild Mushroom Risotto balls with Leek and Smoked Bacon,Summer Fruit Crumble with Citrus Mascarpone Cream

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When the oil is hot enough (it should sizzle fiercely when you drop in a small cube of white bread), fry the squid in batches for 1–2 minutes until it is covered in a crunchy golden coating. Drain on kitchen paper.

Meanwhile, mix together the harissa and crème fraîche in a small bowl and add salt and pepper to taste. Tip the squid onto a serving plate and sprinkle over some chilli and spring onions if you wish. Place the harissa and crème fraîche dip alongside to serve.

Chicken and Wild Mushroom Wontons with Chinese Black Bean Sauce Serves 6 2 - фото 5

Chicken and Wild Mushroom Wontons with Chinese Black Bean Sauce

Serves 6

2 tbsp olive oil

1 garlic clove, peeled and crushed

2 shallots, peeled and diced

175g (6oz) mixed mushrooms (such as shiitake, chestnut and chanterelle), finely chopped

1 tbsp butter, softened

1 tbsp Madeira or ruby port

120ml (4fl oz) double cream

2 tbsp chopped fresh mixed herbs (such as chives, basil and flat-flat parsley)

1 large skinless chicken breast fillet, diced

3 eggs

1 packet wonton wrappers (contains about 30 square wrappers), thawed if frozen

1 pak choi

1 tbsp toasted sesame oil

salt and freshly ground black pepper

For the black bean sauce

2 tbsp Chinese black beans

1 tbsp balsamic vinegar

1 tbsp light muscovado sugar

1 tsp tomato ketchup

1 tbsp dark soy sauce

300ml (10fl oz) beef stock (see page 212)

This is one of the most popular starters in my restaurant. Packets of wonton wrappers can be found in specialist Asian stores, good delis and even some large supermarkets. The wontons are cooked in two stages, first poached and then steamed; if you don’t have a steamer, you could just place them in a pan of boiling water.

To make the sauce, place the black beans in a bowl and cover with hot water, then leave to soak for 5 minutes. Meanwhile, place the balsamic vinegar in a large saucepan with the sugar, tomato ketchup and soy sauce. Cook on a high heat for 1 minute, stirring, then reduce the heat to low, stir in the beef stock and simmer for 10–15 minutes until reduced and thickened. Drain and add the beans, return to a simmer and season with salt and pepper. Remove from the heat, leave to cool completely, then cover with clingfilm and set aside until needed.

To prepare the mushrooms for the filling, heat the olive oil in a large frying pan. Add the garlic, shallots and mushrooms, stir to combine, then add the butter and sautè for 5 minutes. Stir in the Madeira or port, 1 tablespoon of the cream and half the herbs. Season with salt and pepper and leave to cool.

Place the chicken breast in a food processor with two of the eggs, half of the mushroom mixture and the remaining cream. Add two pinches of salt and blend to make a smooth mousse. Place the mousse in a bowl, then stir in the rest of the mushrooms and herbs. Mix well to combine and season to taste.

Bring a large pan of salted water to the boil and keep it boiling while you assemble the wontons. Lay out 18 wonton wrappers on a clean work surface. Beat the remaining egg in a small bowl with a little water to make an egg wash. Brush the edges of each wrapper with the egg wash, then place a teaspoon of the chicken mixture into the centre of each one, being careful not to overfill. Bring all the edges up to meet in the middle and pinch together firmly to seal.

The wontons are now ready to poach. Put them into the boiling water as soon as possible after filling them and poach for about 2 minutes until cooked through and floating at the top.

The next stage is to steam the wontons, although this can be done up to 24 hours later. If you are preparing the wontons in advance, lay them out in a single layer on a tray and leave to cool. Cover with clingfilm and chill. Otherwise, you can steam them immediately.

When ready to steam, arrange the wontons in a single layer in a steamer and cook for about 5 minutes until heated through. If you don’t have a steamer, put the wontons in a large pan of boiling water, cover with a lid and allow to cook for 4–5 minutes.

Separate the leaves of the pak choi and trim down the stalks. Slice each leaf in half lengthways, then plunge into boiling water for 30 seconds; drain well. Heat the sesame oil in a large frying pan or wok and toss the pak choi until just tender and nicely glazed. Season with salt and pepper.

Arrange some of the pak choi on each warmed plate, along with three of the steamed wontons. Add a small dish of the black bean sauce on the side of each plate to serve.

Vietnamese Spring Rolls with Plum Sauce

Serves 4–6

25g (1oz) vermicelli rice noodles

7g ( 1 4oz) bunch of fresh coriander, including the roots

1 garlic clove, peeled and crushed

1 tsp freshly ground white pepper

250g (9oz) raw tiger or Dublin Bay prawns (langoustines), peeled, deveined and chopped

1 tsp Thai fish sauce

1 tsp light soy sauce

6 x 25cm (10in) spring-roll wrappers, thawed if frozen

2 egg yolks, beaten

about 1.2 litres (2 pints) groundnut oil, for deep-frying

24 iceberg or Webb lettuce leaves, trimmed, and fresh mint leaves, to serve

For the plum sauce

100g (4oz) caster sugar

2 tbsp rice wine vinegar

6 Chinese preserved plums, rinsed if in brine

pinch of salt

1 tbsp roughly chopped fresh coriander

The perfect starter for any Oriental-themed meal! (See the photograph on page22.) In Vietnam, the rolls generally contain minced pork, but here I’ve used prawns for a different result. They’re easy to make and the specialist spring-roll wrappers and preserved plums can be bought from Chinese grocers and some larger supermarkets. You can use two ripe fresh plums, with the stones removed, if you prefer.

To make the plum sauce, place 225ml (8fl oz) of water in a heavy-based saucepan with the sugar, vinegar, plums and some salt. Bring to the boil, then lower the heat and simmer until the liquid has reduced by about a quarter. Remove from the heat and stir in the chopped coriander, then use a hand-held blender to mix to a smooth sauce. Transfer to a serving bowl and allow to cool.

Place the noodles in a large bowl and cover with boiling water. Leave for about 5 minutes until softened or according to the packet instructions. Rinse in cold water and, using kitchen scissors, snip the noodles into small lengths. Set aside.

Place the fresh coriander in a mini blender or pestle and mortar with the garlic and white pepper. Blend or pound to a paste, then transfer to a bowl. Stir in the prawns with the fish and soy sauces, then set aside for 5 minutes to allow the flavours to combine.

Cut the wrappers into quarters to make twenty-four 6cm (2 1/ 2in) squares. Place a tablespoon of the prawn mixture near one corner of each square, fold in both sides on the diagonal and roll up tightly. Brush a small amount of the beaten egg yolk onto the open end and press the edge closed to seal the spring roll. Repeat with the rest of the wrappers and the remaining prawn mixture.

Place the rolls on a rack until ready to fry. Add the oil to a wok or deep-sided pan and heat until very hot and slightly smoking. Gently drop in as many rolls as will fit in one layer. Carefully fry them for 2–3 minutes until golden brown. Drain on kitchen paper.

Place a hot spring roll on each lettuce leaf and garnish with mint. To eat, wrap the rolls in the lettuce and dip into the plum sauce.

Aubergine and Mozzarella Parcels with Pesto and Sun-dried Tomatoes

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