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girls club

Paul Rankin wowed the audience at the Junction One on 1st April with a combination of tasty dishes and light-hearted banter, when he brought to life dishes for the Junction One Girls Club.

Try out the fabulous dishes at home with the easy to follow recipes below.

STARTER

ESCALOPE OF SALMON WITH A SOY MUSTARD VINAIGRETTE WITH ASIAN COLESLAW AND CRISPY WONTONS
Serves 4

INGREDIENTS:

• 400g of thick salmon fillet
• 1-2 tbsp vegetable oil

For the vinaigrette:

• 2 tbsp grain mustard
• 1 tsp English mustard
• 2 tbsp caster sugar
• 2 tbsp rice wine vinegar
• 2 tbsp Japanese soy sauce
• 5 tbsp vegetable oil

To Garnish: Fresh chives and coriander sprigs

METHOD:

To prepare the salmon, discard any bones from the salmon fillet, removing them with a clean pair of tweezers. Cut into 4 equal portions.

Season the salmon pieces. Heat a large frying pan over a high heat, add the oil to the pan, then the salmon pieces. Allow each piece to cool quickly, without moving them too much. After 3 minutes turn the salmon pieces over and continue to cook for 2-3 minutes. The cooking time will depend on how big the fillets are and whether you prefer the salmon slightly pink in the middle.

To make the dressing, whisk together both the mustards and the sugar with the wine vinegar and soy sauce until the sugar is dissolved, then whisk in the oil.

AISAN COLESLAW WITH CRISPY FRIED WONTONS
Serves 4-6

INGREDIENTS:

• 250g white cabbage finely shredded
• 1 small carrot finely grated
• 2 tbsp pickled ginger finely chopped
• 3-4 tbsp soy sauce (preferably Japanese)
• 1 tbsp peanut butter
• 1 tbsp sugar
• 2 tbsp lime juice
• ¼ tsp chilli powder
• 4 tbsp fresh coriander chopped
• 2 tbsp spring onions, finely sliced
• 1 packet wonton wrappers

Oil for deep frying

Note: Won ton wrappers, pickled ginger and Japanese soy sauce can be found in Asian groceries and larger supermarkets.

METHOD:

In a ceramic bowl, combine the cabbage, carrot and ginger. Then mix together in a separate bowl the soy sauce, peanut butter, sugar, lime juice and chilli powder. Add to the cabbage mixture and leave to marinate for at least 1 hour.

When you are ready to serve, toss in the coriander and spring onions.

Heat the oil in a wok or wide pan to 180°C. Separate the won ton wrappers, cut into fine strips and deep fry in batches until crisp and golden brown. Drain on a kitchen towel and sprinkle on plenty of salt. Pile on top of Asian coleslaw and serve at once with the fish.

To serve, place the salmon in warm plates, and serve with the Asian coleslaw. Surround with the dressing and garnish

MAIN COURSE

PEPPERED DUCK BREASTS WITH WILD MUSHROOMS AND CREAM WITH COLCANNON CAKES
Serves 4

INGREDIENTS:

• 4 female boneless Barbary duck breasts
• 2-3 tbsp cracked black peppercorns
• salt
• 50ml cognac
• 100ml light gravy or stock
• 100ml double cream

To garnish: 8 flat leaf parsley sprigs

For the mushroom mixture:

• 100g shiitake mushrooms
• 100g oyster mushrooms
• 30g dried black trumpet mushrooms, soaked and drained
• 30ml light olive oil
• 2 tbsp butter
• 100g fresh spinach

METHOD:

Trim the duck breasts and lightly score the skin sides with a sharp knife. Spread the cracked peppercorns on the duck breasts, pressing them into the breasts. Season with salt.

Heat a large frying pan over a moderate heat and place the duck breasts in it, skin side down. Let them cook for 5 minutes or until the skin is nicely golden and crisp. Turn the breasts over, and cook for another 4 minutes. Remove the duck breasts from the pan and keep warm.

Pour off the fat, and deglaze the pan with the cognac. Add the gravy or stock, stirring well to scrape up the caramelized juices. Add the cream and simmer to reduce to a sauce consistency that will coat the back of a spoon.

To make the mushroom mixture, fry the mushrooms in the oil and add 1 tablespoon of the butter. Fry the spinach in the remaining butter. Mix the two together.

COLCANNON CAKES
Makes 8 Cakes

INGREDIENTS:

• 750g new potatoes, preferably the slightly waxy type, pealed and cut into 5cm cubes
• 85g butter
• ⅓ Savoy cabbage, outer leaves removed, cored and finely chopped
• ½ bunch spring onions, finely chopped
• Plain white flour for dusting
• 2 tbsp light olive oil

METHOD:

Cook the potatoes in boiling salted water, then drain in a colander and set aside.

Heat 50g of the butter with 150ml of water in a medium-sized saucepan and add the cabbage. Cook over a high heat until the cabbage is just cooked, and the water has almost evaporated. Add the spring onions and cook until the mixture is just starting to fry.

Tip the cabbage into a bowl with the potatoes. Mash or crush the two together roughly (using your hands might work best). Shape the mixture into eight balls, dust with flour and press into neat patties.

Heat the oil with the remaining butter in a frying pan until the butter foams. Add the patties and cook over a medium heat for 3 minutes on each side. Drain on kitchen paper and serve at once.

To serve, spoon the mushroom mixture onto four warm plates. Slice the duck breasts and arrange them on top. Place the colcannon cake on the side of the plate, surround with the sauce and garnish with sprigs of parsley.

DESSERT

PINEAPPLE CREPES SUZETTE
Makes 12-16 Crêpes, Serves 4-6

INGREDIENTS:

• 125g plain white flour
• 50g caster sugar
• A pinch of salt
• 4 eggs
• 350ml milk
• 1 tsp vanilla essence
• 50g melted butter, plus 2-4 tbsp melted butter for cooking

To serve: vanilla ice-cream or cream

For the pineapple:

• 1 ripe pineapple
• 60-100g sugar
• Juice of 1 orange
• 2 tbsp lemon juice
• 2 tbsp Southern Comfort
• A pinch of cracked black peppercorns and crushed mild chilli flakes (optional)
• 30-50g butter

Make the crêpe batter at least 1 hour ahead of time, as it is necessary to let it rest. If you have a food processor you can simply process all the crêpe ingredients except the 2-4 tablespoons of melted butter and sieve them into a clean bowl. If you are making the crêpes manually, start with the flour, sugar and salt in a mixing bowl. Whisk the eggs until smooth, then slowly stir in the milk, vanilla essence and the 50g melted butter until the batter is smooth. Let it rest, covered with Clingfilm.

To cook the crêpes, have one or two heavy-based (non-stick is preferable, but not necessary) frying pans, heating over a moderately high heat. Brush or rub the base of each pan with melted butter. When a drop of batter sizzles immediately, the pan is hot enough. Ladle about 3 tablespoons of batter into the pan, turning the pan quickly to coat the base thinly and evenly with the batter. Cook until the crêpe is light brown, about 1 minute, then turn it with a spatula, or toss it over, and let the other side cook. This will only take about half the time of the first side. Turn on to a plate or rack and make the remaining crêpes.

Peel and core the pineapple then cut it into bite-sized chunks, no bigger than 1cm, trying to keep them the same size to aid even cooking. Heat the frying pan over a moderately high heat and put some sugar into the dry pan. The amount will vary, depending on personal taste and the natural sweetness of the pineapple. When the sugar has dissolved and turned a rich golden caramel colour, add half the orange juice to stop the cooking process (or the caramel will burn). Toss in the pineapple chunks and sauté over a medium-high heat for about 3 minutes. The pineapple will release some of its natural juices, and will soften and become slightly transparent. Add another spoonful or two of the orange juice and the lemon juice, to taste, and deglaze with the Southern Comfort. Whether it flambés or not, the alcohol will burn off, leaving only the flavour and essence of the liqueur. (At this point add a pinch of peppercorns and a pinch of chilli flakes if you wish). Swirl in the butter and remove from the heat. Using a slotted spoon, remove the pineapple chunks to a warm dish.

Fold each crêpe in half and then half again, and return them to the pan, pressing them down until they are slightly heated, and are coated and soaked with all the juices. Put two crêpes on each plate, then arrange the pineapple chunks over and around the crêpes. Drizzle any remaining juices over. Serve at once. Vanilla ice-cream, or some cream, would go very well here.