Harriott - 100 Meals in Minutes

MY KITCHEN TABLE gives you a wealth of recipes from your favourite chefs. Whether you want a quick weekday supper, sumptuous weekend feast or food for friends and family, let the My Kitchen Table experts bring their favourite dishes to your home.

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AINSLEY
HARRIOTT

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Ebook ISBN 9781446416426

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Published in 2011 by BBC Books, an imprint of Ebury Publishing, a Random House Group company

Recipes Ainsley Harriott 2011

Book design Woodlands Books Ltd 2011

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All recipes contained in this book first appeared in:
Gourmet Express 1 & 2 (2000 & 2003)
Low Fat Meals in Minutes (2002)
All New Meals in Minutes (2003)
Friends and Family Cookbook (2004)
Ainsley Harriotts Ultimate Barbecue Bible (2005),
The Feel-Good Cookbook (2006)
Just Five Ingredients (2009)

Ainsley Harriott has asserted his right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988

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This salad makes a refreshing starter on a hot day, and is also good as a side salad or between courses as a palate cleanser. For a more substantial meal, feta cheese would be a great addition. So simple, yet delicious

Serves 4

56 large oranges, plus 6 tbsp freshly squeezed orange juice

1 large pomegranate, seeds removed and any juices reserved (see tip)

2 tbsp olive oil

1 tbsp fresh mint leaves

salt and freshly ground black pepper

Step one To get lovely slices of orange without any bitter pith, use a small sharp knife to take a slice off the top and bottom of the oranges so you can see the juicy flesh, then place on a chopping board. Carefully cut away the skin and pith, following the curve of the orange. Cut the fruit into horizontal slices, reserving any juice for the dressing.

Step two Arrange the orange slices on a large glass serving dish and sprinkle over the pomegranate seeds.

Step three To make the dressing whisk together the olive oil, orange juice and any reserved pomegranate juice in a small bowl. Season to taste and drizzle over the salad. Scatter the mint leaves over the salad and serve.

Heres a quick tip for removing pomegranate seeds: cut the fruit in half, use a spoon to scrape out some of the seeds, then turn the fruit inside-out and scrape again.

For a video masterclass on knife skills, go to
www.mykitchentable.co.uk/videos/knifeskills

This is a gorgeous salad that could be served as a starter or as a main meal. When in season, try to use home-grown asparagus. A glass or two of chilled white wine is the perfect accompaniment to this dish.

Serves 4

6 eggs

250g (9oz) asparagus

25g (1oz) butter

a squeeze of fresh lemon juice

8 slices Parma ham, about 85g (3oz) in total

salt and freshly ground black pepper

to serve

Parmesan shavings

Step one Cook the eggs in a pan of boiling water for exactly 8 minutes. Meanwhile, sit a steamer or colander over the eggs, put in the asparagus, cover and cook for 45 minutes until just tender alternatively, cook them in a pan of boiling water for 23 minutes. Meanwhile, preheat a ridged griddle pan or heavy, non-stick frying pan.