Kevin Dundon - Recipes That Work

2 tbsp snipped fresh chives

2 garlic cloves, peeled and finely chopped

1 To make the marinade, place all the ingredients in a bowl, add 1 teaspoon each of salt and pepper, and whisk to combine.

2 Place the salmon in a shallow non-metallic dish and pour over half of the marinade. Cover with clingfilm (plastic wrap) and chill for 1–2 hours to allow the flavours to penetrate the salmon, turning every 30 minutes or so.

3 Place the potatoes in a pan of boiling salted water, then cover, reduce the heat and simmer for 10–12 minutes or until just tender. Drain and leave to cool completely, then cut into quarters lengthways.

4 Place the quails’ eggs in a small pan and just cover with boiling water then cook for 4 minutes. Drain and rinse under cold running water, then remove the shells and cut each egg in half. Plunge the French beans into a pan of boiling salted water and blanch for a minute or so, then drain and refresh under cold running water.

5 Heat a griddle pan (grill pan) for 5 minutes. Remove the salmon from the marinade, shaking off any excess and set any remaining marinade aside. Cook the salmon for 5–6 minutes on each side, depending on how thick it is. When cooked, the fish should feel quite firm to the touch.

6 Arrange the lettuce leaves on serving plates or one large platter and add the potatoes, French beans, tomatoes, onion and anchovies. Put the salmon on top and drizzle over the remaining marinade. Scatter over the quails’ eggs, olives and torn basil leaves to serve.

PAN-ROASTED SCALLOPS WITH A BRANDY CREAM REDUCTION

Scallops are a fabulous starter (appetizer) and serving them with a small amount of this rich sauce turns them into a delightful special-occasion treat.

SERVES 4

1 leek, trimmed

1 carrot, peeled

12 large scallops, corals removed

Salt and cracked black pepper

Sunflower oil, for drizzling

25g/1oz/¼ stick butter

1½ tbsp brandy

200ml/7fl oz/generous ¾ cup pouring cream

4 tsp chopped fresh flat-leaf parsley, plus extra sprigs to garnish

250ml/9fl oz/1 cup sunflower oil 1

large sweet potato

Salt and freshly ground black pepper

1 Chop the leek and carrot into very thin strips and set aside.

2 To make the sweet potato crisps, heat the oil in a deep-fat fryer or a deep-sided saucepan to 180°C (350°F) or until a small piece of white bread turns golden brown in about 30 seconds.

3 Peel the sweet potato and, using a very sharp knife or a vegetable peeler, cut the sweet potato into thin strips. Deep-fry the potato strips for 2–3 minutes, then remove with a slotted spoon and drain on kitchen paper (paper towels). If using a saucepan to deep-fry the crisps, then carefully drop the sweet potato strips into the hot oil in batches. Season with a little salt and pepper and set aside until required.

4 Meanwhile, heat a large frying pan. Season the scallops with a little salt and cracked black pepper, drizzle with a little oil and sear quickly in the hot pan. Just as they are almost cooked, add the butter, which will give the scallops a nice glaze.

5 Remove the scallops from the pan and leave in a warm place or in a low oven for a few moments.

6 Meanwhile, keep the pan hot and quickly stir-fry the leek and carrot strips until they are just softened. Stir in the brandy and remove the pan from the heat. Set the mixture alight with a match, taking care to keep the flames away from your face, hands and other objects in the vicinity, and ensuring your extractor fan is turned off. Let the flames flare up then die down, and return the pan to the heat. Next add the cream and gently bring to the boil. Season to taste and then mix in the chopped parsley.

7 Spoon a little of the brandy and vegetable reduction onto a plate and top with three glazed scallops. Garnish with a sprig of flat-leaf parsley and the sweet potato crisps.

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