Recipes by Author

Tom Kime

ROAST DUCK AND WATERMELON SALAD WITH GREEN CHILLI AND ROASTED PEANUTS

ROAST DUCK AND WATERMELON SALAD WITH GREEN CHILLI AND ROASTED PEANUTS

Recipe by: Tom Kime | Publication: Tom's Kitchen

This salad is amazing and well worth a try.  The dressing is what really sets this salad apart.  It has a perfect balance of hot, sweet, salty and sour.

 
ROAST DUCK SALAD WITH ORANGE, WATERCRESS AND WARM HAZELNUT VINAIGRETTE

ROAST DUCK SALAD WITH ORANGE, WATERCRESS AND WARM HAZELNUT VINAIGRETTE

Recipe by: Tom Kime | Publication: Tom's Kitchen

This salad is studded with texture and beautiful colours that make you hungry.   From the dark green luscious watercress leaves, to the soft orange segments, the golden colour of the roasted nutS.  All of these colours are glazed by the dark vinaigrette dressing

 
SALAD OF GRILLED BROCCOLI WITH GORGONZOLA, WALNUTS AND SHAVED PECORINO

SALAD OF GRILLED BROCCOLI WITH GORGONZOLA, WALNUTS AND SHAVED PECORINO

Recipe by: Tom Kime | Publication: Tom's Kitchen

The broccoli can be roasted, grilled or pan fried, alternatively you could use asparagus. 

 
SALMON FISH CAKES WITH HERB CRUSHED POTATOES

SALMON FISH CAKES WITH HERB CRUSHED POTATOES

Recipe by: Tom Kime | Publication: Tom's Kitchen

Every one loves fishcakes and these are no exception.  The appeal of these ones is that flakes of fish are large and juicy and the potatoes are crushed rather than being mashed so they have lots of texture and fresh chopped herbs.  The fishcakes are fried and served with freshly made mayonnaise.  They are simple to make and can be made with left over fish or potatoes, so they are good at any time of the week. 

 
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