Roasted pepper and tomato salad with a garlic and redcurrant dressing

Again, this is a Spanish themed salad - they seem to have the best salads from my point of view!  It's easy to make and tastes brilliant.  Go really easy on the garlic though, raw garlic is so strong it takes only a small amount to flavour the dressing.  If you add a handful of redcurrants, they are also really good crushed into the dressing to get the juice.

Ingredients
2 red peppers
8 cherry tomatoes - vine ripened if possible, even better if home grown!
1½ tablespoons olive oil
1 dessertspoon red wine vinegar
½ a small garlic clove, crushed (about 2mm cubed is more than enough)
A small handful of redcurrants (optional)
Salt and pepper to taste

Method
Heat the oven to 220°C, core and de-seed the peppers and cut into 1cm strip.  Place them on a baking tray and drizzle with the olive oil.  Put the tray into the oven and bake for 20-30 minutes until soft but not burnt.

 Meanwhile, cut the cherry tomatoes in half and put into a suitable sized serving dish.  You can also start making the dressing.  Add the wine vinegar, garlic, salt and pepper to a small bowl, next crush the redcurrants to get the juice.  If you don't mind getting stained hands to can crush them in your fist, but you can also use a fine sieve and the back of a dessertspoon or even a garlic crusher!

Once the peppers are cooked, drain them keeping the oil and add the peppers to the tomatoes.  Add some of the drained oil to the dressing, whisk the dressing with a balloon whisk, adjust to taste with oil, salt & pepper.  Pour the dressing over the peppers and tomatoes and serve.  You can have this as a warm or cold dish, whichever you prefer.

Chicken gujons with an orange and mint sauce

This started out as a Spanish recipe where the chicken is first browned and then further cooked with the orange and mint, but to my mind it didn't work out too well, so I've modified it to suit my taste.  I've added a coating of salt, pepper, crushed garlic and then rolled the chicken pieces in wholemeal flour before frying them, and made the orange sauce separately.   Judging by the family yesterday, they really like it too!

Ingredients
2 large skinless, boneless chicken breasts
3 garlic cloves
Salt & pepper
1 tablespoon wholemeal flour
Olive oil for frying
3 whole oranges

1 good handful of mint
25g cold butter

Method
Juice two of the oranges - you should get about 150 ml of orange juice.  Slice the other range into 8 and remove the central pith and slice off the skin to leave 8 orange wedges.  Finely chop the mint and set everything aside for later.

First cut the chicken breasts into bite size gujons.  Crush the garlic onto the chicken pieces and add the salt and pepper to taste.  Mix the chicken with the garlic, salt and pepper to evenly coat the chicken, then dust with the wholemeal flour.

Heat a small amount of olive oil in a non stick pan and fry the chicken pieces until lightly browned.  Take the chicken off the heat, wrap it in foil and keep warm ready for serving,

Now make the sauce.  Using the same pan the chicken was fried in, add the orange juice and bring to the boil, then reduce it just a little for no longer than 1-2 minutes - it should still be liquid and not starting to thicken.  Now add the chopped mint and the butter and stir vigorously until the butter has melted but not clarified.  Season to taste with salt and pepper.

To serve, put the chicken gujons on a plate, spoon the sauce over and garnish with the orange wedges.  This goes well with a red pepper salad, or any leaves and either potato salad (my favourite) or rice (Suzanne's favourite)

Bulgar wheat and roasted vegetable salad

I made this up to go with the middle eastern lamb shanks recipe as I wanted something nice and summery to go with it. You could use pretty much anything you want in any measure, including carb, so feel free to substitute rice or couscous but I like the wholegrain taste of the bulgar wheat.  The only thing you really need to do is to include a mix of roasted veg and traditional salad veg.  It was an instant hit and a number of folks have asked if I'm putting up the recipe, so here it is... enjoy :-) This will easily serve 8 but keeps in the 'fridge for 2-3 days and goes with any grilled meat or fish. If you want to just have it on it's own you can add some cubes of feta cheese to bump up the protein.

Ingredients
150-200g bulgar wheat
1 handful broad beans
1 handful peas
1-2 tablespoons olive oil
1 red pepper1 yellow pepper
1 aubergine
3 good size tomatoes
2 courgettes
1 corn on the cob
6 radishes
1 bunch spring onions
75g feta cheese (optional)
The juice of ½ a lemon
Salt and pepper to taste

Method
First prepare the bulgar wheat. Measure the wheat into a cup or measuring jug, add it to a saucepan and then add 5½ times the volume of boiling water and a good pinch of salt. Bring to the boil and keep on a rolling boil for 15 minutes. When the wheat is cooked, drain in a sieve and leave to cool.

Prepare the beans and peas by shelling them (you can use frozen if you like) and then add them to boiling water, bring to the boil and cook for no more than 2 minutes. Drain them and rinse with cold water to stop the cooking process.

While the bulgar wheat is cooking and cooling, prepare the roasted veg. I tend to fry them rather than cook in the oven as I have a griddle pan, but you can do either. De seed the peppers and cut into bite size pieces. Slice the aubergine and tomatoes 1½cm thick. Now heat a small amount of olive oil in the griddle pan until smoking and add the sliced pepper, aubergine and tomato (or spread on a non-stick baking sheet if using the oven and heat the oven to 200°ree;C), add a little salt and brown on each side, adding a little extra oil if needed.  The aubergine should be done last as it will absorb all the oil. Don't be tempted to use too much oil as this will make the whole dish greasy, try and use as little as possible - we're aiming for "fresh"!

To prepare the courgette, top and tail them and then using a potato peeler or mandolin slice them really finely then add a little salt and pepper to them. Cook them by adding them to the pan used for the other vegetables and be careful as they will cook quickly and go from raw to burnt so don't be tempted to take your eyes off them.

To cook the corn on the cob, again use the same pan and brown the cob on all sides b(this will take some time). Once it's cooked, leave to cool so you can handle it then top and tail the cob and slice off the corn from the core.

Prepare the radishes, spring onion and feta by slicing or cutting them to your preference (I'd suggest disks for the radish and spring onion and ½cm chunks for the feta).

Finally, mix everything together, add the juice of half a lemon and salt and pepper to taste and serve warm or cold.