Mango salsa with grilled salmon

Ingredients

1 half-ripe mango, about 350g

6 chilis finely cut

2 tbsps chopped coriander leaves

2 tbsps lime juice

2 salmon steaks, 250g each

1 tsp salt

1/2 tsp pepper

Method

1. Peel and slice mangoes, then cut into fine strips.

2. Stir in chilis, coriander leaves and lime juice. Taste and see if more lime juice or a little sugar is needed.

3. Rub the salmon steaks with salt and pepper.

4. Grill in the oven, without oil, at 200C for 12 minutes.

5. Serve the salmon with the mango salsa on the side.

Note: You can serve the remaining mango salsa with any roast meats or fried fish.

Marinade

2 tbsp hoisin sauce

1/2 cup premium light soy sauce

1 tbsp chili sauce

3 cloves garlic, pounded

1 tbsp chili sauce

1 tbsp grated ginger, squeezed for juice and discard the pulp

1/2 tsp pepper

1 tbsp Chinese cooking wine

1½ tbsp oil

Method

Cut chicken wings in half at the main joint and discard the wing tips. Use a sharp knife to trim the meat around each cut joint. Scrape the meat down the bone and push it over the bottom joint so that the wing looks like a small chicken leg.

Combine the marinade ingredients in a small plastic bag. Place the prepared drummettes into the plastic bag. Shake well to coat the drummettes with the marinade. Tie up the plastic bag and leave in the refrigerator for several hours.

Arrange the drummettes in a lightly greased baking tray and bake in a preheated oven at 180°C for about 15–20 minutes or until meat is cooked.

Ingredients

2 ripe avocados of average size

4 rounded tbsp fine granulated sugar

150ml fresh milk

Method

Cut the fruit into two halves lengthwise, and twist to free it from its stone. Peel off the skin, which should come off easily in almost one piece. Cut the fruit into large chunks. You should roughly get two cups of flesh.

Blend the avocado, sugar and milk in an electric food processor or blender until smooth.

Pour into a shallow container and freeze until solid.

Remove the container from the freezer and allow it to soften slightly at room temperature before blending it again in a food processor. This will aerate the mixture to get a smoother and creamier texture.

Transfer the ice-cream into a clean, covered container and refreeze until required. To serve, scoop into dessert bowls, allowing the ice cream to thaw out slightly at room temperature for a few minutes, if it is too hard.