Daniel Cartwright whips up a treat in-store

Published on Friday 04 June 2010

Try Daniel's delicious recipes he cooked up for our customers in June...

*Barbecued Moroccan lamb with couscous.
*Thai chicken with coriander and lime crème fraiche
*Char-grilled lamb with summer herb dressing
*Pork fillet, ‘Spanish style’
*Chinese style chicken
*Poached Asparagus with butter sauce
*Chinese style duck salad

Here is a ten minute clip where Daniel shows just how quickly and easy his recipes are:

Barbecued Moroccan lamb with couscous.

Serves 4
Prep time 20 mins
Cooking time 5-8 mins

Ingredients:

12, single bone chops, trimmed
½ tsp cinnamon
½ tsp cumin
½ tsp coriander
½ tsp smoked paprika
4 cloves garlic, crushed
1 lemon, zest and juice
8 tbls rapeseed oil
2 tbls chopped fresh mint
150 ml natural yoghurt.

Method:

Mix the lemon zest, mint and yoghurt together and set aside in the fridge.

Now mix all the other ingredients together and toss the lamb in it until it has been well coated. Allow this to marinade for an hour (for best results, overnight).

Thai chicken with coriander and lime crème fraiche

Serves 4
Prep time 15 mins
Cooking time 10 mins

Ingredients:

4 chicken breasts cut into thick finger shaped pieces
1 green chilli, deseeded
1 lime juice and zest
2 cloves garlic
2cm piece of fresh ginger, peeled and grated
2 tbls chopped coriander
1 stick lemon grass, chopped small
1 tsp shrimp paste or 1 tbls fish sauce
4 tbls crème fraiche

Method:

Mix half the coriander, half the lime and the crème fraiche together and set it aside.

Put everything else in a food processor or liquidiser and blitz it to get a paste, pour this over the chicken and allow to marinade for an hour.

Cook this over a medium heat for no more then five minutes, serve with a dollop of the crème fraiche and some green salad.

Char-grilled lamb with summer herb dressing.

Serves 4
Prep time 15 mins
Cooking time 5 mins

Ingredients:

12 lamb cutlets, trimmed of excess fat
1 lemon, juice and zest
2 cloves garlic, crushed
A tiny pinch of saffron
1 tbls chopped mint
1 thle chopped parsley
1 tsp smoked paprika (sweet)
8 tbls olive oil
2 ripe tomatoes, de-seeded and diced

Method:

Mix together half the lemon, half the garlic, half the oil and all the paprika, season with salt and milled pepper and rub this mixture into the lamb and leave for an hour.

Meanwhile make the dressing, add the remaining lemon, garlic, saffron, mint, parsley, tomatoes and oil and again season to taste.

Grill or griddle the lamb for just a minute on each side for pink and serve with the thick dressing.

This is great with green salad or roasted peppers and couscous.

Pork fillet, 'Spanish style'

Serves 4
Prep time 20 mins
Cooking time 45 mins
Oven temp 200c

Ingredients:

600g pork fillet, left whole
1 medium size onion, diced small
2 medium carrots, peeled and diced small
2 cloves garlic, crushed
1 tbls sweet smoked paprika
100g chorizo sausage or any spicy sausage
1 red pepper diced
4 medium tomatoes, diced, seeds’n’all
150g beans, Flageolet, butter, cannelloni are all great.
1 ltr chicken or vegetable stock

Method:

Dust a chopping board with half the paprika and roll the pork in it.

Now seal the pork in a hot pan, (suitable for the oven) and a little oil, do this until it is well browned all over, remove this from the pan and set aside.

Now add a little more oil to the same pan and throw in the onion and garlic cook for two minutes and add the carrot continue to cook for another two minutes.

Add the remaining paprika and stir in well, followed by the pre- cooked beans (if using dried), pepper, tomatoes, sausage and stock.

Bring this to the boil and return the pork to the pan, cover and into the oven for thirty minutes.

To serve, carve the pork and serve with a generous portion of the stew.

Chinese style chicken

Serves 4
Prep time 10 mins
Cooking time 5 mins

Ingredients:

16 chicken fillets (these are the small finger shaped pieces of chicken)
½ tsp five spice
2 cloves garlic, crushed
½ tsp smoked paprika
4 tbls dark soy sauce
1 tbls clear honey
2 tbls spring onion, chopped small
1tsp ground ginger

Method:

Set the chicken aside and mix all the other ingredients together, now add in the chicken and ensure it is well coated, allow this to marinade for half an hour.

These and lovely just grilled for two minutes each side or B.B.Q. ed

Serve with some straight to wok noodles and stir fry vegetables.

Poached Asparagus with butter sauce.

Serves 4
Prep time 10 mins
Cooking time 15 mins

Ingredients:

20 pieces of fresh asparagus, peeled if thick.
2 shallots, peeled and chopped
6 crushed peppercorns
4 tbls white wine vinegar
2 tbls double cream
100g butter, cut into small cubes
1 tbls chopped parsley

Method:

Throw the shallots into a pan with a little butter and sweat for a minute or two, add in the vinegar, peppercorns and allow to reduce by two thirds. Now add the cream and bring to the boil before whisking in the butter a little at a time, add the parsley, season to taste and keep warm.

Now add the asparagus to a large shallow pan of boiling water, you can add a tsp of salt and a sprig of thyme if you have it, boil this for no more then three minutes without a lid, remove and set on a plate with the sauce over it.

Lovely as a light lunch or with some new Cornish potatoes.

Chinese style duck salad

Serves 4
Prep time 20 mins
Cooking time 10 mins

Ingredients:

2 small or 1 large duck breast
2 tbls dark soy sauce
1 tsp grated fresh ginger
1 tbls runny honey
2 cloves garlic crushed
2 sping onions cut small
1 orange, juiced
2 tbls sesame oil
50g pak choi
50g bean sprouts
50g Chinese leaf

Method:

Mix the soy sauce, ginger, honey, garlic and onions in a bowl.

Score the fat on the duck breast with a sharp knife and add it to the bowl making sure it is well covered with the marinade. This can be covered and put into the fridge for an hour or two (better still, over night)

Cook the duck in a very hot non stick pan, fat side down to get it crispy then finish it in a hot oven (220c) for just 8-10 minutes, depending on size.

Remove the duck from the pan and allow to cool. Add the orange juice to the hot pan and the remaining marinade and reduce by half, throw in the sesame oil, sieve and allow to cool.

Mix the pak choi, bean sprouts and Chinese leaf together, add some of the dressing and arrange on the plates.

Carve the duck and arrange on top with the remaining dressing poured around the outside