Easy Entertaining

Recipes, food styling & photography | Mark Setchfield

Radicchio & Ham Salad with Hummus Dressing

Serves 2, prep time 20 minutes, cooking time 15 minutes

INGREDIENTS
1 radicchio lettuce
12 slices of air-dried ham
2 small cooked beetroots, retaining the juice for the dressing
10 sun-dried tomatoes
1 fig, cut into 10 pieces
6 radishes, thinly cut into thin segments
½ a Fuji apple, cut into matchsticks (or julienned)
2 tbsp pomegranate seeds
8 pickled peppers
6-8 caper berries


FOR THE DRESSING
100g hummus
1 tbsp of cider vinegar
50ml of beetroot juice
1 tsp of miso paste

METHOD
TO ASSEMBLE THE SALAD
Separated the leaves, rinse and drain.
On a serving plate, arrange the lettuce.
Fold the slice of ham into quarters and push into the gaps between the lettuce.
Cut the beetroot into segments and place evenly over the lettuce.
Add the sun-dried tomatoes, figs, radishes and plum.
Add the pomegranate and apple.
Top with peppers and capers.
Drizzle with dressing and serve with warm flatbread.

Pan-Fried Chicken with Kale & Hummus Dressing

Serves 2, prep time 20 minutes, cook time 15 minutes

INGREDIENTS
FOR THE MARINADE
2 tbsp of olive oil
1 tsp smoked paprika
1 tsp garlic powder
2 tsp ground cumin
Salt & pepper

PLUS
1 tbsp of olive oil
2 chicken breasts
200g chopped kale
1 red onion, roughly chopped
1 red pepper, diced
4 tomatoes, cored & diced


FOR THE DRESSING
100g hummus
1 tbsp of apple cider vinegar
50ml of water


TO SERVE
Dried fried onions

FOR THE DRESSING
Place the hummus in a bowl with cider vinegar, 50ml of water and season. Stir, until smooth, cover and chill.

FOR THE CHICKEN
Place the chicken between two sheets of baking parchment.
With a rolling pin, bash the fillets until they’re about 2cm thick. (This helps the chicken to cook quickly and evenly).
In a small bowl combine the oil and spices, season, then mix into a smooth paste.
Remove the top layer of the parchment, brush both sides of the chicken with marinade.
Heat 1 tbsp of oil in a large non-stick frying pan over a medium-high heat.
Gently place the chicken into the pan and cook for 3-4 minutes on each side or until caramelised.
Remove the chicken from the pan and rest, while you prepare the kale. In the same pan, add onion and sauté until soft.
Next, add the red pepper and stir for 1-2 minutes.
Add the kale with a splash of water, keep stirring the pan until the kale begins to wilt.
Finally, add the chopped tomato and combine the ingredients.
Remove the pan from the heat, place the kale onto two plates.
Slice the chicken into 2cm strips and place on top, drizzle with hummus dressing.
Finish off with fried onions and serve.

Minty Pea Risotto

Serves 4, prep time 10 mins, cooking time 12-15 minutes

INGREDIENTS
6 1cm cubes of unsalted butter
2 shallots, chopped
2 cloves garlic, chopped
750ml of vegetable stock
½ tsp salt
¼ tsp black pepper
1½ cups Arborio rice
1 tsp lime zest
¾ cup chopped fresh
mint leaves
1 ½ cups peas
Grated Parmesan to serve

METHOD
Heat four cubes of butter to the pan and heat until melted.
Add the shallots and sauté for 2-3 minutes until softened.
Next, add the garlic and season with rock salt and black pepper.
Pour in the rice, stir to coat and keep it moving in the pan for 2-3 minutes.
Pour ½ of the vegetable stock and stir.
Simmer for 5-6 minutes, allowing the rice to soak up
the stock, stirring occasionally.
Adding a little at a time add the remainder of the stock.
Keep stirring the rice, taste. Add more stock if needed.
The rice should now have thickened and absorbed
the stock.
Add the peas and lime zest. Taste the rice, it should be soft but still with a bite.
Season more if required. Stir in the chopped mint.
Finally, melt two cubes of butter into the rice, then
turn off the heat.
Serve in deep bowls topped with freshly grated Parmesan.

Jamaican Ginger Cake, Banana, Crème Fraîche & Miso Caramel Puddings

Makes 4, prep time 15 mins, plus 2 hours chill time

INGREDIENTS
FOR THE MISO CARAMEL
35g caster sugar
7g unsalted butter
85ml double cream
1 tsp white miso

FOR THE SPONGE
1 x 200g Jamaican
Ginger Cake
200ml fresh orange juice

(alternatively use brandy for a lux boozy version)
300ml crème fraîche
1 tbsp icing sugar
1 tsp vanilla essence
2 ripe bananas
1 tbsp toasted coconut chips
1 square of dark chocolate to decorate

METHOD
FOR THE MISO CARAMEL
Place a non-stick saucepan over a medium heat.
Pour in the sugar and leave it to turn into a dark in colour.
Whisk in the butter, pour in the cream and stir.
Let it bubble for a minute before removing it from the heat.
Whisk in the miso paste then set aside to cool.

FOR THE SPONGE
Cut the ginger cake into 2cm cubes.
Pour the orange juice (or brandy) into a shallow dish.
Mix the crème fraîche in a bowl with icing sugar and vanilla essence. Using an electric mixer, whisk for 2-3 minutes.
Peel then slice the bananas into 1cm pieces.

TO ASSEMBLE
Set out four clear glasses. Start by adding a tsp of crème fraîche to each glass.
Dipping in orange juice first add a few cubes of ginger cake to each glass.
Top with a tsp of caramel sauce, a few slices of banana then crème fraîche.
Repeat the layering, finishing off with crème fraîche.
Top with coconut chips then grate over some plain chocolate. Chill for two hours, then serve.

For more tasty recipes visit gasmarksix.net, IG @gasmarksix 

Recommended Articles