Harriott - Ainsley Harriotts Gourmet Express 2

CONTENTS

LIST OF RECIPES

About the Author

One of the nation's all-time favourite television chefs, Ainsley Harriott has become a much-loved face on our screens as the presenter of Ready Steady Cook and several other series. His recipe books have sold a total of 2 million copies worldwide and include the Feel-Good Cookbook, Ainsley's Barbecue Bible, Meals in Minutes, Low-fat Meals in Minutes, All New Meals in Minutes, Big Cook Out, the Friends and Family Cookbook and Just Five Ingredients.

INTRODUCTION

Welcome to my second Gourmet Express book.

What a thrill its been writing, testing and eating my way through it. I thought at first it would be really difficult to come up with another 100 recipes that are easy to prepare, fit in with modern living, look appetizing and taste fantastic. Well, once I started, there was no stopping me or my friends, who were immediately either on the phone looking for a dinner date or, more to the point, knocking on the door uninvited saying, we were just passing by. Its been a real pleasure entertaining them and, of course, you get an instant reaction to the food yknow, hmmm, lovely, ooohhh, thats gorgeous, or Ains, this is well wicked! Its always nice to be complimented on your food; it gives you a real buzz. Besides, its not everyday someone says, well done, unless youve just passed your driving test.

There was the odd recipe that didnt make the final cut, but what you have here is the best, and once you have experienced the wonderful delights on offer in Gourmet Express 2 youll realize how accessible great food can be. Ive taken on board food from all over the world to produce a clutch of exciting recipes. From Europe we have: Smoked Bacon and Dolcelatte Risotto from Italy; Lightning Lamb Cassoulet and One-pot Chunky Beef Bourguignonne from France; Cracked Tapas Patatas Bravas, Spain; Portuguese String-tied, Stuffed Sardines; and Mamas Greek Butter-bean Salad, to name but a few. Theres also a delightful, succulent Lamb Shank Rogan Josh from India, Sesame-salt Roast Sea bass with Ginger Soy Dressing (very much a Chinese influence here), Spicy Thai Beef Salad, as well as a few classics from our own back garden and the desserts are to die for.

This book has been written to get you into the kitchen, cooking and producing stunning meals with the least amount of fuss, creating dishes that dont compromise on flavour or style. Whether youre standing with a plate full of grub, fork in your hand, watching the telly, lazing on the sofa with a delicious bowl of pasta and catching up on the new CD, feeding the family at the dining table, or having friends around for supper, youll always find something to titillate those taste buds.

Now, before we even start, heres a little something to get you going and give you lots of confidence. After a mouthful of these youll be on your way to lots of tasty, time-saving meals without all the fuss. Spoon Crab Canaps, the perfect way to begin a casual dinner party.

To make enough canaps for six people, all you need to do is mix together 150 g (5 oz) fresh or canned white crabmeat, with 2 chopped salad onions, teaspoon cayenne pepper and 2 tablespoons crme frache. Add a little salt and pepper and a squeeze of lemon juice to taste and chill the mixture until youre ready to serve. When your guests are about to arrive, divide the crab mixture between 12 teaspoons, then top each one with a spot of sweet chilli sauce and a chervil leaf. Arrange on a platter and serve. What could be easier than that?

Have fun its only food, so enjoy the experience. Happy, smelly cooking!

Love

CHAPTER ONE SNACKS & BRUNCH

Toasted halloumi cheese and chorizo skewers

Halloumi is a great cheese for grilling because it holds its shape when warmed and has a wonderful texture. Its now readily available from larger supermarkets, sometimes packed in water for freshness make sure you drain it thoroughly and rinse it before use. To enjoy these delicious skewers at their best, make sure you eat them hot as they become quite chewy when cold.

PREPARATION: 20 minutes COOKING TIME: 10 minutes

SERVES 4

1 loaf flavoured focaccia (see Chefs Tip )

70 g pack thin-cut chorizo

10 fresh basil leaves

250 g (9 oz) halloumi

2 tablespoons chilli oil

1 lemon, cut into wedges, to serve

METHOD

Halve the focaccia horizontally then arrange the chorizo slices, overlapping, across the base of the sandwich. Place the basil leaves on the chorizo then sandwich the bread back together. Using a serrated knife cut the sandwich into about 40 2.5 cm (1 inch) squares.

Cut the halloumi in half lengthways to make 2 long blocks roughly 2.5 cm (1 inch) thick. Now slice each block thinly to give a total of 32 square slices of cheese. Thread the halloumi and sandwich squares alternately on to 8 bamboo skewers, starting and ending each stick with a sandwich. Brush lightly with the chilli oil.

Heat a ridged griddle pan or heavy, non-stick frying-pan and cook the skewers for 23 minutes on each side until hot and golden brown. Serve garnished with lemon wedges.

CHEFS TIP: A rectangular cheesy loaf measuring 13 20 cm (5 8 inches) is the perfect size for this recipe. If you have a round or oval loaf it doesnt matter if some of the edges of the sandwiches are rounded or some squares are smaller than others, it all adds to the charm of the skewers. And if the cheese breaks or is uneven, thread it on itll still look great. Enjoy!

Black and blue Cajun-chicken sandwich

An American classic made in heaven.

PREPARATION: 10 minutes COOKING TIME: 10 minutes

SERVES 2

1 large skinless, boneless chicken breast, about 150 g (5 oz)

1 tablespoon plain flour

1 teaspoon cayenne

1 teaspoon ground mixed spice

teaspoon dried oregano

12 tablespoons vegetable oil for shallow-frying

4 thick slices crusty bread

2 tablespoons mayonnaise

cucumber

salt and freshly ground black pepper

75 g (3 oz) blue cheese such as Gorgonzola or Stilton

METHOD

Cut the chicken breast in half horizontally. Place between two sheets of cling film and flatten with a rolling pin until 1 cm ( inch) thick. Mix together the flour, cayenne, mixed spice, oregano, salt and pepper. Dust the chicken in the seasoned flour, shaking off any excess.