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The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Hi guys, this week I’m rav­ing about Asian-style sal­ads — made right, they’re light, bright and su­per-fresh with spicy kicks and zesty, sweet notes that make them an ab­so­lute joy to eat. I’ve asked bril­liant food stylist Joss Herd to put to­gether these Asian-in­spired recipes that tick all of these boxes and a whole lot more.

Kick­ing off, this Ja­panese grilled salmon is a real corker: cooked in soy and honey to make it su­per dark and sticky, it’s sprin­kled with tog­a­rashi sea­son­ing — a mix of chilli, or­ange peel, gin­ger, sesame seeds, Szechuan pep­per and seaweed — to take it to an­other level. It’s well worth in­vest­ing in a pot of this sea­son­ing as it adds tonnes of flavour — you can pick it up at Asian stores or on­line at japane­sek­itchen.co.uk.

The shrimp and noo­dle salad with sweet mango, creamy av­o­cado and spicy chilli has such a great bal­ance of flavours and tex­tures, you won’t be able to stop eat­ing it. This recipe shows you how to make your own sweet chilli sauce — which adds an­other flavour di­men­sion to your salad but is also su­per ver­sa­tile so a great thing to learn how to make. I can’t get enough of the stuff! You can use it on all sorts, and keep­ing with the Asian vibe, it makes a great dress­ing for other Asian-style sal­ads or a de­li­cious dip for Viet­namese sum­mer rolls.

Last up, Joss’s crispy basil salad with pork and pick­led car­rots is a beau­ti­ful fu­sion of Thai and Chi­nese flavours with spicy, red Thai pork, sweet and salty pick­led car­rots and fra­grant crispy herbs. Make the pick­led car­rots in ad­vance to save time — you can keep them in an air­tight ster­ilised jar for up to two weeks to use as and when you like.

We’ve shown you how to pickle car­rots here, but you can swap in all sorts of veg that you’ve got a sur­plus of this sum­mer – crunchy things like radishes, cab­bage and cu­cum­ber all work well.

If you can’t get hold of a whole 500g salmon fil­let, you can use four smaller pieces in­stead. Just ad­just the cook­ing time ac­cord­ingly.

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