Neven Maguire - Food from the Sun

pinch caster sugar

2 tbsp torn fresh basil leaves

2 tbsp sunflower oil

For the dressing

1 tsp caster sugar

2 tbsp dark soy sauce

1 tbsp sweet chilli sauce juice of 1 lime

4 tbsp sunflower oil

This quick light salad is perfect for eating alfresco, whether you decide to cook the chicken under the grill or on a barbecue. Tiger prawns would make a nice alternative to the chicken.

Place all the ingredients for the marinade in a non-metallic bowl and mix well to combine. Cut the chicken fillets into 3cm (1 1/4in) strips and stir in to the marinade. Cover with clingfilm and chill for at least 2 hours or overnight to allow the flavours to penetrate the chicken.

To make the dressing, dissolve the sugar in the soy sauce in a small bowl, then whisk in the sweet chilli sauce, lime juice and sunflower oil.

Place the vermicelli noodles in a large bowl and cover with boiling water. Leave for about 5 minutes until softened or according to the packet instructions.

Put the red onion slices in a bowl of iced water for 2–3 minutes –this will make them crisp and will tone down the flavour a little.

Drain both the vermicelli and red onion well and place together in a large bowl. Tear the coriander and mint leaves away from their stalks and add to the bowl along with the mango strips and cashew nuts.

Preheat the grill to high. Shake any excess marinade from the chicken strips and place the meat on a foil-lined grill rack. Cook for 5 minutes, turning once or twice.

To serve, add the cooked chicken and the dressing to the bowl with the noodles and toss until well combined.

Serves 4

1 tsp chilli powder

1 tsp sweet paprika

1 tsp garlic salt (optional)

1 tbsp chopped fresh thyme

1 tbsp chopped fresh flat-leaf parsley, plus extra sprigs to garnish

4 tbsp olive oil

4 x 200g (7oz) large skinned chicken breast fillets, at room temperature

salt and freshly ground black pepper

1 large red pepper

1 tbsp chilli oil (see page 219 or shop-bought)

1 garlic clove, peeled and crushed

1 medium-hot red chilli, seeded and finely chopped

juice of 1 lime

1 tbsp chopped fresh mixed herbs (such as coriander and parsley)

1 ripe avocado

This dish is a favourite of mine during barbecue season. If you make a double quantity of the spice mixture and keep it in an airtight container in the fridge for a week or two, you’ll be ready to marinate any meat that you are grilling. The salsa also tastes great with grilled or barbecued fish.

Mix together the chilli powder, paprika, garlic salt (if using), thyme and parsley with half the olive oil in a shallow non-metallic dish. Add 2 teaspoons of black pepper and half a teaspoon of salt to season. Add the chicken breasts and rub the mixture into the flesh. Leave for a couple of hours or, if time allows, cover with clingfilm and chill overnight to let the flavours penetrate the flesh.

To roast the pepper for the salsa, preheat the oven to 220°C (425°F), gas mark 7 and roast the pepper in a small tin for 20–25 minutes until the skin is black. Alternatively, spear the stalk end of the pepper on a fork and hold over the flame of a gas hob, turning regularly until the skin has blistered and blackened, or scorch the pepper with a chef’s blowtorch. Leave to cool and then break in half and remove the stalk, skin and seeds; discard. Cut the flesh into small dice and place in a bowl.

Preheat the grill to high. Arrange the chicken fillets on the grill rack and cook for about 8 minutes on each side, basting with the remaining oil until the chicken is lightly charred and just tender (you could also cook these on a barbecue or griddle pan).

To finish the salsa, put the chilli oil, garlic and red chilli into a small frying pan and, as soon as it starts to sizzle, pour it onto the roasted red pepper mixture, stirring to combine thoroughly. Add the lime juice and herbs and season with salt and pepper. Cut the avocado in half and peel off the skin, then dice the flesh, discarding the stone. Fold into the salsa and set aside.

Transfer the rested blackened chicken to a chopping board and slice on the diagonal. Arrange on plates with the roasted red pepper and avocado salsa. Garnish with the parsley sprigs to serve.

Serves 6-8

1.2 litres (2 pints) chicken stock (see page 215)

1 2tsp saffron strands, soaked in a little warm water

about 120ml (4fl oz) olive oil

175g (6oz) raw chorizo, peeled and thinly sliced

100g (4oz) pancetta, diced

8 skinless, boneless chicken thighs, well trimmed and each cut in half

2 garlic cloves, peeled and finely chopped

1 large Spanish onion, peeled and finely diced

1 red pepper, seeded and diced

1 tsp fresh thyme leaves

1 2tsp dried chilli flakes

425g (15oz) Spanish short-grain rice (such as Calasparra)

1 tsp sweet paprika

120ml (4fl oz) dry white wine

350g (12oz) fresh broad beans, podded and shelled

4 ripe vine tomatoes, peeled, seeded and diced

18 large clams (such as palourde), cleaned

2 tbsp chopped fresh flat-leaf parsley

salt and freshly ground black pepper

This is one-pot dining at its best, and looks very special cooked in a paellera (the traditional paella dish). I brought one home from Spain a number of years ago and, despite lots of use, it is still in perfect condition.

Put the stock and saffron in a large saucepan set over a high heat and bring to the boil. Then turn the heat down to keep the stock warm but not boiling. Heat half the olive oil in a paella dish or large, heavy-based sauté or frying pan. Add the chorizo and pancetta and fry for a few minutes until crisp and lightly golden, then transfer to a plate and set aside. Put the chicken pieces in the pan and fry for a few minutes on each side until golden; remove and set aside with the chorizo and pancetta.

Add half the remaining olive oil to the pan. Add the garlic, onion and pepper and cook for a few more minutes, stirring at intervals.

When the vegetables have softened but not browned, add the thyme, chilli flakes and rice to the pan and stir for about 2 minutes or until all the grains of rice are nicely coated and glossy. Stir in the paprika, then pour in the wine and allow it to bubble a little. Pour in the hot, saffron-infused chicken stock, then stir in the cooked chorizo, pancetta and chicken thighs and cook for about 5 minutes, stirring occasionally.

Fold in the broad beans and tomatoes and season with salt and pepper. Place the clams on top of the paella so that they will open facing upwards and continue to cook gently for another 10–15 minutes or until the rice is just tender. Discard any clams that have not opened. Remove from the hob and leave the paella to rest in a warm place for 10 minutes. Garnish with the parsley and serve straight from the paella dish.

Serves 4

50g (2oz) loose jasmine tea leaves

50g (2oz) light muscovado sugar

50g (2oz) long-grain rice

4 x 225g (8oz) Barbary duck breasts, well trimmed, skin left on

4 tsp sesame oil

1 tbsp hoisin sauce

1 tsp sweet chilli sauce

1 tsp dark soy sauce

jasmine rice and Stir-fried Baby Pak Choi with Mushrooms (see page 128), to serve