Page 48 - Fresh Magazine - Summer 2017

eprepes’ uie
glun-freefest

Poached salmon and dill salad

SERVES 4

1 litre water Pour the water into a medium-sized
juice of ½ lemon saucepan. Add the lemon juice, bay
1 bay leaf leaf, fennel seeds and rock salt and
5 fennel seeds bring to the boil. Add the salmon,
pinch of rock salt then reduce the heat and simmer for
400g salmon fillet, skin 8 minutes, until the salmon is rm
and bones removed but with a little give. Remove the
25g fresh dill, chopped salmon from the water and set aside
1 tablespoon mayonnaise to cool.
salt and pepper
Once it’s cold, break up the salmon
llet into pieces and place in a bowl.
Add the chopped dill, mayonnaise
and seasoning and mix to combine,
but do not overmix. Taste and correct
the seasoning if necessary.

Chicken tikka mayo

SERVES 4

2 boneless, skinless Preheat the oven to 190°C/gas
chicken breasts mark 5.
salt and pepper Place the chicken on a baking tray
25g fresh coriander, and season both sides with salt and
chopped pepper. Roast the chicken in the
Gluten free juice of ½ lime oven for 35 minutes, until it’s cooked
2 tablespoons
mayonnaise all the way through, with no pink
1 tablespoon gluten-free juices. Leave to cool.
LEFTOVER madras curry powder Once cool, dice the chicken into
TIPS small pieces. Put the chicken in a
This is a handy bowl with the chopped coriander,
sandwich ller or lime juice, mayonnaise and curry
spooned onto a powder and mix together. Taste and
corn cake. It can adjust the seasoning if necessary.
keep for up to This can be served as part of a salad
three days in a or as a sandwich ller.
sealed container
in the fridge.
Gluten free Chicken and chive salad
SERVES 4
2 boneless, skinless Preheat the oven to 190°C/gas mark 5.
chicken breasts Place the chicken on a baking tray
salt and pepper and season both sides with salt and
25g fresh chives, pepper. Roast in the oven for 35
TOP TIP chopped minutes, until cooked all the way
This salad can juice of ½ lemon through, with no pink juices. Leave
be made with 2 tablespoons to cool.
leftover cooked mayonnaise
chicken and Once cool, dice the chicken into small
is very tasty pieces. Put the chicken in a bowl with
served on the chopped chives, lemon juice and
toasted gluten- mayonnaise and mix together. Taste
free bread. and adjust the seasoning if necessary.
Gluten free This can be served as part of a salad or
as a sandwich ller.

46 | FRESH SUMMER 2017

043 Fresh_Summer 2017_Gluten Free_V11_KJ.indd 46 17/05/2017 15:31