spring onions (scallions), trimmed and chopped
1 red chilli, seeded and chopped
2 cloves of garlic, peeled and crushed
2 stalks of lemon grass, finely sliced
1kg/2.2lb of prepared fresh (or frozen) mussels in or out of shells
425g/15oz of condensed beef consommé
600ml/20fl oz/2½ cups of water
140g/5oz of pickled ginger slices, drained
1 teaspoon of (GF) fish sauce (or double up on [GF] soy sauce)
1 teaspoon of dark (GF) soy sauce
Salt and freshly ground black pepper
1 bunch of fresh coriander (cilantro), chopped
Heat the oil in a large pan. Add the onions (scallions), chilli, garlic and lemon grass.
Cook for 3 minutes.
Add the mussels, followed by the consommé, water, pickled ginger, fish sauce and soy sauce.
Season and then simmer for 10 minutes.
Serve the soup immediately in hot bowls and sprinkle with the chopped coriander (cilantro).
Clam Soup
Now that I have discovered some decent canned clams, I am converted into a clam chowder fan! This particularly light version of the all-American soup is made with fresh clams and tuna so that it is complete low-fat meal in itself. Serve with fresh, warm bread.
Serves 6
1 large onion, peeled and very finely chopped
1 litre/35fl oz/4 cups of water
1 litre/35fl oz/4 cups of (GF) fish stock (bouillon)
2 cloves of garlic, peeled and crushed
2 bay leaves
1 sprig of fresh thyme
140ml/5fl oz/2/3 cup of good white wine (Burgundy is perfect)
200g/7oz/1 cup of tuna fish in brine or water, drained
A few drops of (GF) chilli sauce/oil
1kg/2.2lbs/4 cups of fresh clams (shells on)
6 large sprigs of fresh parsley, finely chopped
Put the onion and water into a large pan over high heat, cover with a lid and bring it to the boil.
Cook for 5 minutes and then drain away the water. Put the onions back into the pan and once again cover them with the same amount of fresh water. This time add the stock (bouillon) as well and cook over medium heat for about 10 minutes.
Add the garlic, bay leaves, thyme and wine and simmer for another 10 minutes. Reduce the heat and simmer until the onions are soft and the liquid has reduced by about half.
Mix in the tuna fish, chilli sauce/oil, clams and half the parsley and simmer gently until the clams are heated through. Do not boil the soup or the clams will become rubbery. Serve the soup immediately with the remaining fresh parsley sprinkled over.
Tomato Mousse and Avocado Ceviche
Here, the traditional Mexican mix of tomatoes, avocados, black beans, coriander (cilantro) and limes are put together in a more European way as an ideal starter.
Serves 6
100g/3½ oz/½ cup of dried black beans, soaked in water overnight
2 ripe avocados, skinned, stoned (pitted) and chopped
2 beef tomatoes, skinned, seeded and chopped
1 red chilli, seeded and chopped
1 small red onion, peeled and very finely chopped
The juice of 3 limes, and grated rind of 2 of them
Salt and freshly ground black pepper
2 tablespoons of olive oil
3 tablespoons of coconut cream
1 teaspoon of coriander (cilantro) seeds, crushed
Large bunch of coriander (cilantro) leaves
MOUSSE
Sunflower oil for greasing
700g/24oz/3 cups of tomato passata
(GF) chilli sauce/oil and (GF) Worcestershire sauce
The juice of ½ a lemon
11.7g/½ oz sachet (US 1 tablespoon) of powdered gelatine or vegetarian equivalent
40g/1½ oz of rocket (arugula) leaves, washed and dried
6 ramekins, greased with sunflower oil and lined with baking parchment (wax paper)
The day before you need them, cook the soaked beans in boiling water until soft.
To make the ceviche, first drain and then mix the beans in a large bowl with the avocado, tomatoes, chilli, onion, lime juice and zest, seasoning, olive oil, coconut cream, coriander (cilantro) seeds and half of the chopped coriander (cilantro) leaves.
Marinate overnight or for at least 4 hours, stirring occasionally.
To make the mousse, mix the tomato passata with the chilli and Worcestershire sauce, lemon juice and seasoning to taste.
Dissolve the gelatine by stirring it into about 2 tablespoons of boiling water in a cup until it is clear and there are no lumps.
Stir this into the tomato mixture and place in the refrigerator to chill and thicken slightly.
After about 10 minutes, spoon the mousse into each ramekin and level off. Chill until set.
Cut the rocket (arugula) stems in half, and arrange on each plate.
Turn out each mousse onto the plate by briefly dipping the ramekins into a bowl of boiling water.
Remove the paper, spoon the avocado ceviche around the mousse.
Serve with Sesame Corn Crackers (see page 250), or Chilli and Herb Cornbread (see page 246).
Rocket,
