Kevin Dundon - Recipes That Work

4 Preheat the oven to 190°C (375°F), Gas mark 5 or heat enough oil for deep-frying in a deep-fat fryer or deep-sided saucepan to 180°C (350°F) or until a small piece of white bread turns golden brown in about 30 seconds. If baking in the oven, brush the samosas with the remaining melted butter then place on a baking tray lined with parchment paper and bake for 5–6 minutes on each side. Alternatively, deep-fry in the hot oil for 45 seconds until golden brown. Remove with a slotted spoon and drain on kitchen paper.

5 Serve the samosas with mango chutney or a dipping sauce.

TIP

Spring roll pastry, available from Asian markets, tends to be more resilient than filo pastry, so use that if you prefer.

TIGER PRAWNS WITH A MANGO SALSA

I love how tiger prawns (jumbo shrimp) have such a delicate flavour but with a great meaty texture. Mango is the perfect accompaniment; the combination of the two makes for a delicious light summer starter (appetizer)!

SERVES 4

4 slices of crusty bread

1 tbsp olive or sunflower oil

16 tiger prawns (jumbo shrimp)

Juice of ½ lime

Cracked black pepper

MANGO SALSA

1 large firm mango

1 bunch of spring onions (scallions), trimmed and chopped

1 tbsp chopped fresh coriander (cilantro)

½ red chilli

50ml/2fl oz/¼ cup olive oil

Juice of ½ lime

Salt and freshly ground black pepper

1 Begin by preparing the mango salsa. Choose a mango that is not too soft. An over-ripe mango will make a very soggy salsa. Cut the mango into 5mm/¼in cubes and place in a small bowl with the chopped spring onions and coriander.

2 Finely dice the red chilli and add this to the salsa as well. Make sure the chilli is diced very finely, as large chunks of chilli are unpleasant. Next pour in the olive oil and the lime juice then season lightly. Store in the fridge until required.

3 Preheat the barbecue or a griddle pan (grill pan). Brush the slices of bread with a little oil and toast on the barbecue or the griddle pan until golden brown on both sides.

4 Place the tiger prawns in a large bowl then sprinkle with the lime juice and a little cracked black pepper. Place the prawns on the barbecue or griddle pan and cook for about 2 minutes on each side.

5 Remove the prawns from the barbecue or griddle pan and serve on top of a piece of toasted bread with a spoonful of the mango salsa.

ASIAN CRAB CAKES

I normally make these fancy fishcakes as a starter (appetizer), but they are also good as a main course (entrée). You can buy ready-prepared crabmeat, or use whole crabs and save the shells for the Crab Bisque in Chapter 2.

SERVES 6–12

3 large potatoes, unpeeled

450g/1lb prepared crabmeat

2 tsp sunflower oil, plus extra 2 tbsp for frying

½ red chilli, finely chopped

2 garlic cloves, peeled and crushed

½ red onion, peeled and finely chopped

2.5cm/1in piece fresh root ginger (gingerroot), peeled and grated

1 large egg yolk

Sweet chilli jam, to serve

COATING

75g/3oz/½ cup plain (all-purpose) flour

Salt and freshly ground black pepper

2 large eggs mixed with 5 tbsp milk

200g/7oz/4 cups fresh white breadcrumbs

1 tbsp sesame seeds

1 tsp dried chilli flakes

1 Cook the potatoes in a large saucepan of boiling water for about 15–20 minutes or until tender. Drain and set aside until cool enough to handle, then peel them. Return the potatoes to the pan and mash. Allow to cool.

2 Pick through the crabmeat to make sure that there are no bones or traces of shell.

3 Heat the 2 teaspoons of oil in a frying pan, add the chilli, garlic, onion and ginger and fry until everything has softened, then remove from the heat and allow to cool.

4 Once the potatoes and chilli mixture are cold, mix the potatoes, crabmeat and chilli mixture together with the egg yolk. Using damp hands, divide the mixture into 6–12 balls and flatten slightly into round cakes.

5 For the coating, prepare three bowls, one with seasoned flour, a second with the beaten egg and milk and a third with fresh breadcrumbs mixed with sesame seeds and chilli flakes.

6 Put the crab cakes into the seasoned flour and roll until coated, then shake off the flour. Transfer the cakes to the egg and milk mixture and turn until coated then shake off the excess. Place the crab cakes in the breadcrumbs and roll until coated all over. Place the crab cakes on a plate.

7 Heat the 2 tablespoons of oil in a large pan and fry the crab cakes for 2–3 minutes on each side until piping hot. Alternatively, bake them in an oven preheated to 190°C (375°F), Gas mark 5, for 12–15 minutes or until piping hot. Serve immediately with sweet chilli jam.

SMOKED SALMON WITH PICKLED CUCUMBER AND CITRUS CREME FRAICHE

I’m a firm believer that smoked salmon should be served as plain and as simply as possible. So I love this combination of ingredients, because the light flavours of the cucumber and lemon don’t overwhelm the fish.

SERVES 4

1 large cucumber

150ml/5fl oz/ 2/ 3cup rice wine vinegar

4 tsp caster (superfine) sugar

¼ tsp chopped fresh dill

Cracked black pepper

1 shallot, peeled and very finely diced

CITRUS CREME FRAICHE

75g/3oz/ 1/ 3cup crème fraîche

Finely grated zest of 1 lemon

Finely grated zest and juice of 1 lime

1 tbsp chopped fresh parsley

Salt and freshly ground black pepper

TO SERVE

4 large slices of smoked salmon

Salad leaves (salad greens)

2 lemons, cut into wedges

1 To make the citrus crème fraîche, place the crème fraîche in a mixing bowl and whisk for a moment or two to soften it. Add the grated lemon zest, grated lime zest and juice, chopped parsley and seasoning and mix well to incorporate. Transfer to a clean bowl and store in the fridge until required.

2 To pickle the cucumber, using a vegetable peeler, slice the cucumber into very long thin strips, then with a very sharp knife, cut each strip into long ribbons and place in a bowl. Be careful not to add any of the seeds, as this can make the pickled cucumber very soggy.

3 Gently heat the rice wine vinegar and sugar together in a small saucepan. Do not bring the mixture to the boil but merely a gentle simmer. Add the chopped dill, some cracked black pepper and the finely diced shallot to the bowl with the cucumber and then pour the warmed vinegar and sugar mixture on top. Allow this mixture to cool and if possible allow it to infuse and develop in flavour for a number of days before using.

4 To serve, arrange a slice of salmon flat on a serving platter. Garnish with some mixed lettuce leaves and lemon wedges. Place a dollop of citrus crème fraîche on the platter with the salmon and arrange a small pile of pickled cucumber on the side.

SALMON SALADE NICOISE

This particular recipe is a variation on the classic Provençal favourite, as it uses salmon instead of tuna. I like to serve it with a well-chilled, high-acidity white wine, to complement the strong flavours of the dish, such as Bellet or Palette, which you can find in most good off-licences.

SERVES 4

4 portions of salmon, about 175g/6oz each

8 new potatoes, scraped or scrubbed

Salt and freshly ground black pepper

8 quails’ eggs, at room temperature

110g/4oz/¾ cup extra-fine French beans (green beans), trimmed

4 Little Gem (Boston) lettuce hearts, quartered lengthways and separated

4 ripe plum tomatoes, roughly chopped

1 red onion, peeled and finely sliced

6 anchovy fillets, cut lengthways into thin strips

16 black olives in brine, pitted and drained

8 fresh basil leaves, torn

MARINADE

100ml/3½fl oz/scant ½ cup extra-virgin olive oil

3 tbsp aged red wine vinegar

2 tbsp chopped fresh flat-leaf parsley