Donal Skehan - Home Cooked

Prepare the salsa by boiling the corn in a pan of water for 8–10 minutes until tender. Heat a large griddle pan over a high heat, brush the corn cobs with a little olive oil and place them on the griddle, turning when well charred. Then griddle the avocado quarters until you get nice char marks.

While the corn and avocado cook, combine the olive oil, vinegar, Tabasco sauce, garlic and red onion in a bowl. Using a knife, slice the cooked corn kernels off the cobs and then toss in the bowl with the onion and dressing. Add the coriander and season with sea salt and ground black pepper.

Brush the griddle pan with a little olive oil and add the chicken breasts along with the marinade. Cook for about 4 minutes on either side until the chicken is cooked through. Serve with a generous helping of the avocado and corn salsa and some lime wedges.

GRIDDLED BEEF & MINT SALAD WITH TOASTED RICE AND PEANUTS

On my first visit to Bangkok, it was a hot and sticky night when we arrived and this was the dish we tucked into after wandering the streets. The rather interesting addition, to what would otherwise be an ordinary beef dish, is the toasted ground rice, which adds both texture and a surprisingly smoky, nutty flavour. The original dish doesn’t feature the extra leaves, but I think it makes a wonderful healthy salad.

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