Page 6 - Fresh Magazine - Summer 2017

ebrbemaestro

Hot smoked trout
CEDAR SWAP with apple and feta slaw
You’ll get a lovely smoky avour from the trout
if you use cedar. Ask for some untreated cedar SERVES 4
wood from a local timber yard, but failing that,
a roasting tray with aluminium foil will work 100g feta, crumbled Soak four cedar planks in water for 2
too, though you won’t get the smokiness of the 100g ricotta hours. If you don’t have cedar planks,
wood. 50g sun-dried tomatoes see tip to the left.
in oil, drained and Preheat the barbecue to a medium
chopped heat.
6 cherry tomatoes, Combine the feta, ricotta, sun-dried
quartered tomatoes, cherry tomatoes, lemon
1 lemon, zest only zest and oregano in a small bowl.
2 tablespoons chopped Place the trout llets on the soaked
fresh oregano cedar planks. Season with salt and
4 x 150g trout llets, skin pepper, then top with the tomato
on and feta mixture. Leave in the fridge,
salt and pepper covered, until ready to cook.

FOR THE SLAW Meanwhile, to make the slaw, whisk
3 tablespoons extra virgin together the extra virgin olive oil, sour
olive oil cream, mustard and vinegar. Check the
2 tablespoons sour cream seasoning. In a second bowl, combine
1 tablespoon Dijon the cabbage, apple, carrot and shallot,
mustard then add the feta, drizzle over the
1 tablespoon balsamic or dressing and stir to combine. Cover
sherry vinegar and set aside until ready to serve.
Gluten free ¼ head of white cabbage, Place the planks on the barbecue
shredded over an indirect heat if using charcoal.
1 Granny Smith apple, Close the lid and cook for 10 to 15
peeled, cored and cut minutes, until the trout is cooked
into matchsticks through and has an intense smoky
1 carrot, grated avour. Be careful not to burn the
1 shallot, chopped cedar plank.
100g feta, crumbled Serve the trout with the apple and
feta slaw on the side.

Grilled Hampshire pork chops with honey and ginger

SERVES 4
125ml soy sauce Combine the soy sauce, honey, lime zest and
100ml honey juice, sesame oil, garlic and ginger in a large bowl
1 lime, zest and juice or a baking dish. Add the pork chops and cover
2 tablespoons sesame with cling lm. Leave to marinate for 30 minutes
oil at room temperature or overnight in the fridge.
3 garlic cloves, Preheat the barbecue to a medium heat.
chopped
3cm piece of fresh Transfer the pork chops to a baking tray and
ginger, peeled and brush them with some olive oil. Pour the
grated marinade into a small saucepan and bring to the
4 Hampshire pork loin boil for 1 minute. Remove from the heat, check
chops the seasoning and keep beside the barbecue. Use
olive oil, for brushing a pastry brush to baste the glaze on the pork.
salt and pepper Grill the chops on the barbecue over an indirect
heat for about 15 minutes, turning once. Baste
TO SERVE with the boiled marinade while cooking.
2 heads of baby gem Meanwhile, put the baby gem lettuce and cherry
lettuce, torn into tomatoes in a bowl and drizzle with 1 tablespoon
bite-sized pieces of the boiled marinade, mixing well. HOT & SALTY TIP
200g cherry Serve the grilled pork chops with the salad on Add some nely chopped fresh chilli to the marinade for
tomatoes, halved extra heat. Don’t add too much salt when you check the
the side. seasoning, as the soy sauce is already quite salty.

4 | FRESH SUMMER 2017

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