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 Food
and Drink |
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McIntyre Magic - Series 2 Programme 4
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Baby
gem lettuce salad with smoked tomatoes and buttermilk dressing
Buttermilk dressing:
200ml
buttermilk
2 cloves garlic
50ml olive oil
4 scallions, chopped
25g grated parmesan ( optional)
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Method:
Blitz all the ingredients together in a food processor. Season
to taste. Quarter and wash 4 baby gem lettuce. Place on a
platter and sprinkle over smoked tomatoes ( or sunblush tomatoes)
and coarsely grated parmesan cheese. Serve as a salad on its
own or with grilled steak or chicken.
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Pak
choi with ginger and garlic
4 head of pak choi, split in 2
1 tablespoon finely chopped ginger
2 cloves garlic
1 tablespoon sesame seeds
soy sauce
oil for frying
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Method:
Bring a pot of salted water to boil and plunge pak choi
into it. Cook for 1 minute and then cool under cold water. Heat
a tablespoon of oil in a frying pan over medium heat and add
the ginger and garlic. Cook until soft. Add the sesame seeds
and pak choi and cook until the seeds pop- about 2 minutes.
Drizzle with soy sauce and serve with beef, fish or chicken.
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Lemon
chicken
4 chicken breasts, with skin on
4 servings of cooked spaghetti ( or your favourite pasta)
Lemon paste:
Zest
of 2 lemons
1 tablespoon finely chopped fresh rosemary
2 cloves garlic
3 scallions, chopped
2 tablespoons of olive oil
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Method:
Blitz all the ingredients in a
food processor to a smooth paste. Take half the paste and
spread on the chicken between the flesh and the skin. Wrap
the chicken in foil and bake at 180oc,320of or gas6 for 20
minutes. Add the remaining paste to a large sauce pan and
toss in pasta. Add the lemon juice and 4 tablespoons of olive
oil. Toss the pasta round the pan. Remove chicken from the
oven and toss the juices into the pasta. Grate 50g parmesan
into the pasta and a handful of chopped flat leaf parsley.
Place the pasta into 4 bowls, slice the chicken breasts and
place on top.
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