CUISINE
Asian Chicken Salad Lettuce Cups
Ingredients
- 1 deli rotisserie chicken
- 2 medium carrots, shredded
- 1 can(s) (8 oz) sliced water chestnuts, halved
- 6 scallions, diagonally sliced
- 1/4 cup(s) plain Greek yogurt
- 1/4 cup(s) Asian sesame salad dressing
- 1 head(s) Boston lettuce, separated into leaves
- Garnish: hot pepper flakes (optional)
Directions
Remove and discard chicken skin and pull meat off bones. Tear or cut meat into bite-size pieces. Place in a large bowl with carrots, water chestnuts and scallions.
In a small bowl, whisk yogurt with salad dressing; toss with chicken mixture.
Spoon into lettuce leaves. Sprinkle with hot pepper flakes, if using.
Garlic Shrimp
Ingredients
- 1 tablespoon(s) olive oil
- 4 clove(s) garlic, thinly sliced
- 1 red chile (seeded for less heat, if desired), thinly sliced
- 1 pound(s) medium shrimp, peeled and deveined
- Kosher salt and pepper
- 1/2 cup(s) dry white wine
- 1 bunch(es) spinach, thick stems discarded
- 4 thick slices country bread, toasted
Directions
Heat the oil in a large skillet over medium heat. Add the garlic and chile and cook, stirring, for 2 minutes.
Season the shrimp with 1/4 tsp each salt and pepper and cook for 2 minutes. Turn the shrimp, add the wine and bring to a boil. Reduce heat and simmer until the shrimp are opaque throughout, 2 to 3 minutes.
Add the spinach and cook, tossing, until beginning to wilt, 1 to 2 minutes. Serve over the bread.
Strawberry cheesecake with strawberry sauce
For the base:
- 175g (6oz) digestive biscuits, finely crushed
- 75g (3oz) butter, melted
- For the filling:
- 225g (8oz) strawberries, hulled and halved
- 75g (3oz) caster sugar
- 2 gelatine leaves, softened in cold water
- 300g (10oz) cream cheese
- 150ml (1/4 pt) double cream, whipped
- 150ml (1/4 pt) natural Greek yoghurt
For the strawberry sauce:
- 450g (1lb) strawberries, hulled and halved
- 75g (3oz) caster sugar
- Juice of ½ lemon
Extra strawberries to serve to make your strawberry cheesecake you will need:
A 20cm (8in) springform cake tin, base lined with baking parchment
Tip
You can experiment with different flavours to add to the strawberry sauce. A little black pepper will enhance the flavour and fresh basil works really well with strawberries.
Preparation
Place the biscuits and butter in a bowl, mix well and press into the base of the tin. Chill whilst you make the filling.
For the filling, place the strawberries, 25g (1oz) of the caster sugar and 2 tbsp water in a saucepan and cook on a moderate until the strawberries are very soft. Puree the mixture in a blender and push through a fine sieve back into the saucepan that you cooked them in. Warm the strawberry puree again and when hot, squeeze the excess water from the gelatine leaves and add to the strawberry puree. Swirl the pan to make sure that the gelatine is completely dissolved. Set aside.
Place the cream cheese and remaining sugar in a mixing bowl and beat until smooth. Add the cooled strawberry and gelatine mixture and beat again. Add the yogurt and double cream and fold in until thoroughly combined . Pour over the biscuit base and chill for a minimum of 6 hours or overnight.
To make the strawberry sauce, place the strawberries, sugar and lemon juice in a bowl and leave to macerate for ½ hour. Puree the strawberries in a blender and push through a sieve. Chill until ready to serve.
To serve the cheesecake, run a round bladed knife around the outside of the tin and release the tin. Transfer the cheesecake to a serving plate. Decorate the top with a few halved strawberries and serve the sauce on the side. Your strawberry cheesecake will keep for 3 days, covered in the fridge.
