Mussel salad / Spicy noodle salad

Mussel salad

serves 4–6 ingredients 450g/1lb new potatoes 2 bay leaves 900g/2lb black mussels pinch of saffron threads 175ml/6fl oz dry white wine 4 tablespoons sour cream 1 small onion, sliced 2 teaspoons chopped fresh parsley 2 sprigs of fresh thyme salt and ground black pepper Put the potatoes in a pan of cold, lightly salted water. Bring to the boil, then reduce the heat and simmer for 20 minutes or until tender. Drain and leave to cool. Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don’t close when tapped on the work surface. Rinse well. Put the wine, onion, thyme, bay leaves and half the mussels in a saucepan with a tight-fitting lid. Cover and cook over a high heat, stirring once, for 4–5 minutes until the mussels start to open. Remove the mussels as they open (discard any that remain closed). Cook the remaining mussels the same way and leave to cool. Reserve 125ml/4fl oz of the mussel cooking liquid and strain. While it is still warm, stir in the saffron. Whisk in the sour cream and season well. Cut the potatoes into quarters. Remove the mussels and discard the shells. Combine the potatoes and mussels in a bowl, and add the saffron dressing.Sprinkle with the parsley, and serve immediately. Spicy noodle salad serves 4 ingredients • In a large bowl, mix the noodles 250g/9oz cooked rice noodles with the broccoli and mangetout, 175g/6oz broccoli, blanched and toss with the sesame oil, plum 175g/6oz mangetout, blanched sauce and soy sauce. 2 teaspoons sesame oil • Sprinkle with the spring onions and 2 tablespoons plum sauce chillies, and serve. 4 tablespoons soy sauce sliced spring onions, to serve chopped fresh red chillies, to serve Waldorf chicken salad serves 4 ingredients • Quarter, core and dice the apples. 500g/1lb 2oz red apples Put the diced apple in a bowl with 3 tablespoons freshly squeezed the lemon juice and 1 tablespoon lemon juice of the mayonnaise. Cover with 150ml/5fl oz mayonnaise cling film; leave for 40 minutes. 1 bunch of celery, thinly sliced • Add the celery, shallots, garlic and 4 shallots, sliced walnuts to the apple, mix then add 1 garlic clove, crushed the remaining mayonnaise and 75g/3oz walnuts, chopped blend thoroughly. Add the chicken 500g/1lb 2oz skinless lean and mix well. cooked chicken, cubed • Line a salad bowl with the lettuce 1 Cos lettuce leaves. Pile the chicken salad into salt and ground black pepper the centre, season and serve. Asparagus & potato salad serves 6 ingredients 450g/1lb small waxy potatoes 225g/8oz young spinach leaves, 125ml/4fl oz extra virgin olive oil rinsed and drained 2 shallots, finely chopped) salt and freshly ground 4 tablespoons white wine vinegar black pepper 900g/2lb fresh asparagus tips or young asparagus, trimmed Preheat the oven to 220°C/425°F/Gas mark 7. Put the potatoes in a roasting tin, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast for 20–30 minutes until just soft to the centre, then cool. Meanwhile, in a small bowl, whisk together some salt, pepper, the shallots, vinegar and the remaining oil. Slice the potatoes thickly, put into a large bowl, pour the dressing over and marinate for 10 minutes. Cook the asparagus in lightly salted boiling water for 3–4 minutes. Drain carefully, and put into a bowl of ice-cold water to retain the colour and stop the spears cooking further. Drain again, then add to the potatoes with the spinach.Toss together carefully, and serve. Crab & crispy noodles i ngredients serves 4–6 vegetable oil for deep-frying For the dressing 50g/2oz Chinese rice noodles 50ml/2fl oz vegetable oil 2 cooked crabs 1 tablespoon sesame oil 100g/4oz alfalfa sprouts 1⁄2 fresh red chilli, seeded and 1 small iceberg lettuce finely chopped 4 sprigs of fresh coriander, 1 piece preserved stem ginger in chopped syrup, cut into strips, drained, 1 tomato, peeled and diced and 2 teaspoons syrup reserved 4 sprigs of fresh mint, roughly 2 teaspoons light soy sauce chopped juice of 1⁄2 lime To make the dressing, combine the vegetable and sesame oils in a bowl. Add the chilli, ginger and syrup, soy sauce and lime juice. Heat the oil in a wok over a high heat. Fry the noodles, one handful at a time, until crisp. Lift out and drain on kitchen paper. Flake the white crabmeat into a bowl, and mix well with the alfalfa sprouts. Put the lettuce, coriander, tomato and mint in a serving bowl, pour the dressing over and toss lightly. Place a nest of noodles on top, then add the crabmeat and alfalfa sprouts.Serve. Simple bean salad serves 6 ingredients • Heat the oil in a small heavy pan. 2 tablespoons olive oil Sauté the garlic until golden but 2 garlic cloves, sliced not scorched. Stir in the beans, 2 x 400g/14oz cans flageolet then leave to marinate in the oil for beans, drained and rinsed 10–15 minutes. extra virgin olive oil for drizzling • When ready to serve, drizzle a 2 tablespoons basil pesto little oil over until the beans are freshly squeezed lemon juice generously coated, then add the salt and freshly ground pesto sauce and lemon juice to black pepper taste. Season with salt and pepper, small handful of fresh basil then stir in the basil leaves. Serve leaves straight away. Crab, melon & cucumber serves 4 ingredients • Whisk together the vinegar and oil, 2 tablespoons white wine and season with salt and pepper. vinegar In a bowl, toss the crabmeat in half 150ml/5 fl oz olive oil the dressing. Add the pickled salt and ground black pepper ginger and root ginger. 2 tablespoons pickled ginger, • Arrange a few chicory leaves, chopped cucumber ribbons and a melon 2.5cm/1in piece of fresh root quarter on each of four serving ginger, peeled and grated plates. Spoon the crabmeat and 225g/8oz fresh cooked white remaining dressing over the top, crabmeat, flaked and serve. 1 large head chicory, trimmed and leaves separated 1⁄2 cucumber, seeded and pared into ribbons 1 charentais melon, peeled, seeded and cut into quarters