pulse doorkeeper: Eat, drink, love: our international food special ? Fabulous Magazine ...

Go on a voyage of discovery with these international recipes from MasterChef winner Ash Mair

food2

Spicy BBQ fish tacos with avocado and tomato salad and green mojo dressing

food3

Serves 8

Prep time 30 minutes

Cooking time 5 minutes

1.2kg sustainably sourced white fish (such as pollock or cod), skinless
2tsp sweet paprika
2tsp smoked paprika
2tsp ground cumin
2tsp dried oregano
1tsp chilli powder
1tsp salt
2tsp caster sugar
Olive oil for drizzling

For the salad

1 medium red onion
4 baby gem lettuce
4 plum tomatoes
Small handful fresh coriander leaves
2 ripe avocados
Olive oil for drizzling

For the dressing

1/2tsp ground cumin
1 clove garlic, peeled and roughly chopped
1/2tsp sea salt
1 green chilli, roughly chopped
Small handful flat-leaf parsley, shredded
Small handful fresh coriander, shredded
100g mayonnaise
100ml sour cream
2tsp lime juice

To serve

16 x 6-7 inch flour ?or corn tortillas
4 limes, cut into wedges

Cut the fish into 2cm x 15cm fingers. Put the paprika, cumin, oregano, chilli powder, salt and sugar in a mixing bowl and stir together. Add the fish pieces and toss to coat. Shake off any excess spice mixture, put the coated fish on a plate and pop in the fridge.

To make the salad, peel and finely slice the onion, then put in a bowl, cover with cold water and leave to soak for 15 minutes ? this will remove the raw-onion flavour. Drain and pat dry with kitchen paper, then transfer to a mixing bowl. Separate the baby gem leaves and rinse in cold water. Drain and pat dry with kitchen paper, then shred into thin strips and add to the mixing bowl. Chop the tomatoes into small chunks, then add to the bowl along with the coriander. Set aside.

For the green mojo dressing, place the cumin, garlic, salt, chilli, parsley and coriander in a food processor and pur?e to make a course paste. Alternatively, place everything in a pestle and mortar and grind to a paste. Tip into a small mixing bowl, then add the mayonnaise, sour cream and lime juice. Whisk together until combined, then refrigerate.

When you?re ready to eat, heat a barbecue or grill to medium-hot. Grill the tortillas on each side for 10 seconds to colour slightly, then wrap in foil to keep warm. Drizzle the fish with a little olive oil, then cook on the barbecue for about 2 minutes. Turn the fillets over and grill for another minute, or until cooked through.

Peel and dice the avocado then add to the other salad ingredients. Drizzle with a little olive oil and gently toss to coat.

Place the fish on a platter with the tortillas and lime wedges. Serve with the salad and dressing on the side, so people can build their tacos.

Calories: 758 Sat fat: 7g

Drink

Nothing heralds the start of summer like a glass of pink. Even if you?re sheltering your barbecue under an umbrella, you can still imagine you?re on a sunny holiday with Casa Luis Cari?ena Garnacha Tempranillo (?4.50, Asda). The ripe fruit flavours will taste delicious with these Mexican fish tacos.

food5

Chargrilled beef and crunchy vegetable salad with hot ?n? sour dressing and crispy shallots

food6

Serves 8

Prep time 15 minutes

Cooking time 15 minutes

2kg topside beef
Sea salt
Vegetable oil

For the crispy shallots

200g shallots
50g plain flour
4tbsp vegetable oil

For the salad

100g bag roasted peanuts
200g fine green beans
2 red peppers
1 cucumber
200g carrots, peeled
Small bunch of spring onions, finely sliced
1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves

For the dressing

Juice of 3 limes
2 cloves garlic, finely chopped
*2tbsp fish sauce
4tbsp palm sugar, crushed
2 red chillies, finely chopped (add more if you like it really spicy)
4tbsp vegetable oil

Around 30 minutes before cooking, remove the beef from the fridge and let it come up to room temperature. Heat your barbecue to high.

Cut the beef in half lengthways, then rub 1tbsp vegetable oil over both halves and sprinkle with sea salt. Place on the barbecue and cook for around 10-12 minutes, turning regularly, for rare or for a further 6-7 minutes for medium. Remove the beef from the grill, cover with foil and leave to rest at room temperature for at least 30 minutes.

Meanwhile, peel the shallots and slice into rings. Place in a mixing bowl with the flour, and toss to coat. Tip into a sieve to shake off any excess flour. Pour the oil into a saucepan and heat to 170?C/340?F. You can test this with a sugar thermometer or by dropping a small piece of white bread into the oil ? it should turn golden brown after 30 seconds. Fry the shallots for 30 seconds, until they are golden and crisp. Use a slotted spoon to remove them from the oil, then spread out on kitchen paper to soak up any excess fat.

To make the salad, pierce a small hole in the bag of peanuts so the air can escape. Gently bash the bag with a rolling pin to crush the nuts, then set aside. Boil a pan of water and cook the green beans until tender (about 2 minutes). Use a slotted spoon to transfer into iced water to cool, then drain in a colander.

Deseed and finely slice the red peppers. Use a peeler to shred the cucumber and carrots into strips, then place in a large mixing bowl with the peppers, green beans and sliced spring onions.

Combine the lime juice, garlic, fish sauce, sugar and chilli in a bowl, then whisk until the sugar has dissolved. Add the oil and whisk again.

To serve, use a sharp knife to cut the beef into very thin slices. Add the meat to the vegetables, along with the coriander and mint leaves. Pour over half the dressing then toss everything together. Transfer to a large bowl or platter, then sprinkle over the peanuts and shallots. Serve with the remaining dressing on the side for people to help themselves.

Calories: 558 Sat fat: 5g

Drink

You might not fancy a warm bottle of red on a hot day, but some grape varieties suit being lightly chilled to bring out their fruity flavours. Pair this spicy beef salad with a cool glass of Salamandre D?Or Brouilly (?9.99, Morrisons) and be treated to a burst of fresh berries and ripe cherry. Silky, smooth and just the right side of sweet.

food8

Whole baked salmon with cockle and leek sauce

food9

Serves 8

Prep time 20 minutes

Cooking time 35 minutes

2kg whole Scottish salmon, scaled and gutted (ask your fishmonger)
Olive oil
Salt and black pepper
1 lemon, sliced
4 cloves garlic, crushed
Small handful of fresh dill

For the sauce

1 large leek
250ml apple cider
800g cockles, shells on
200g butter, chilled and diced
1 small bunch chives, finely chopped

Heat your barbecue to high. Rub the fish with 2tbsp olive oil then season inside and out with salt and pepper. Place a piece of foil slightly longer than the fish on the worktop, then a smaller piece of baking paper on top. Grease the baking paper with olive oil, place the fish on top and fill the cavity with the lemon, garlic and dill. Place a piece of greased baking paper on top of the fish, then more foil. Scrunch the edges together to seal.

Place the parcel on the barbecue and cook for 20 minutes. Very carefully turn the parcel over and cook for another 15 minutes. Remove from the grill and leave to rest for 10 minutes.

Meanwhile, to make the cockle and leek sauce, cut the green art off the leek and discard. Split the white part into quarters lengthways, then slice finely. Pour the cider into a saucepan big enough to hold the cockles. Place over a high heat, bring to the boil and reduce by half. Add the leek, simmer for a minute, then add the cockles. Cover with a lid then leave to steam for 2-3 minutes or until all the cockles have opened, shaking the pan a few times, so they cook evenly. Tip the cockles and leek into a sieve, reserving the liquid. Discard any cockles that haven?t opened, then pour the cooking liquid back into the pan. Bring to a simmer on the hob, then add 50g of the butter and whisk until it has melted. Add the remaining butter, a quarter at a time, whisking until melted. Return the cockles and leek to the sauce and sprinkle over the chopped chives.

Place the foil-wrapped salmon on a serving tray, then remove the top layer of foil and baking paper. While holding the fish, carefully slide the foil and baking paper from underneath.

Spoon the cockles and sauce over and around the salmon, then serve with the leek and potato salad (right).

Calories: 717 Sat fat: 19g

Warm leek and potato salad

Serves 8

Prep time 5 minutes

Cooking time 25 minutes

3tsp Dijon mustard
2tbsp butter, softened
3tbsp olive oil
1tbsp cider vinegar
1.6kg baby new potatoe
300g baby leeks
300g English peas
4 handfuls watercress

Whisk together the mustard, butter, oil and vinegar until smooth, then set aside. Put the potatoes in a pan and cover with cold water. Bring to the boil, lower the heat to a simmer and cook for 15 minutes or until tender. Drain the potatoes then leave to steam dry. Meanwhile, bring another pan of water to the boil. Trim the tops and roots off the leeks and discard. Cut the leeks in half, then add to the water with the peas, and cook for 3 minutes. Rinse in cold water, then drain and pat dry with kitchen paper.

When the potatoes are cool enough to handle, cut them in half and place in a bowl with the peas and leeks. Pour over the dressing and combine. Fold the watercress through, transfer to a salad bowl and serve with the fish.

Drink

If you think it?s sacrilege not to have a cold beer at a barbecue, celebrate the best of British by cracking open a bottle of Sainsbury?s Taste The Difference Summer Ale (?1.89). With zesty aromas and a neat bitter finish, you?ll love this refreshing brew.

food11

?Ginger and miso chicken with warm vegetable salad and ginger and sesame dressing

food12

Serves 8

Prep time 10 minutes, plus 3 hours marinating

Cooking time 25 minutes

250g white miso paste (from large supermarkets)
5tbsp fresh ginger, finely chopped
4tbsp caster sugar
6 cloves garlic, peeled and finely chopped
3tbsp vegetable oil
16 chicken thighs, skin on and bone in
4 spring onions, finely sliced, to serve

For the dressing

2tbsp sesame seeds
1tbsp ginger, finely chopped
3tbsp soy sauce
2tbsp rice wine vinegar
2tbsp light olive oil

For the vegetable salad

400g stem broccoli
4 baby bok choi, halved lengthways
200g baby spinach, washed and drained

To make the marinade for the chicken, tip the white miso paste, ginger, sugar, garlic, oil and 2tbsp water into a large mixing bowl, then whisk together until combined. Add the chicken thighs and toss to coat. Cover with cling film and leave in the fridge to marinate for at least 3 hours, or overnight if you have the time.

Next, make the dressing for the vegetables. Place the sesame seeds, ginger, soy sauce, vinegar and oil in a small bowl and whisk together until combined. Set aside.

Bring a large pan of water to the boil, then add the broccoli. Cook for 30 seconds, then add the bok choi. Bring back to the boil and cook for another 30 seconds, then drain. Tip the vegetables into a bowl and pour over the dressing. Toss to coat, add the baby spinach then toss again to mix everything through.

Take the chicken out of the fridge. Place on a preheated barbecue skin-side down and cook for 20-25 minutes, turning regularly. To check the meat is cooked through, pierce the chicken with a knife ? the juices should run clear.

Divide the chicken between 8 plates and sprinkle over the spring onions. Serve alongside the vegetable salad and some chargrilled corn and sweet potato (below).

Calories: 803 Sat fat: 12g

Chargrilled corn on the cob and sweet potato

Serves 8

Prep time 5 minutes

Cooking time 40 minutes

8 corn on the cob
80g butter, softened
Salt and black pepper
1kg small sweet potatoes
1tbsp light olive oil

Remove any husks and fibres from the corns, then cut each one in half. Rub with the butter and season with salt and pepper. Wrap each piece in foil and set aside.

Wash the sweet potatoes, then place in a saucepan. Cover with cold water and bring to the boil. Lower the heat to a simmer and cook for about 20 minutes or until tender. Drain, then when cool enough to handle, cut into quarters lengthways. Drizzle the sweet potato wedges with a little oil and set aside.

When ready to cook, place the wrapped corn and sweet poatoes on a preheated barbecue and cook for 12 minutes, turning frequently.

Drink

Light, crisp whites are essential for any summer party ? and M?con Blanc Villages 2011 (?5.29, Tesco) is a guaranteed crowd-pleaser. Its pear-drop notes, citrus twist and soft flavours of melon and apple make it a perfect match for chicken dishes.