Salmon with a chili and garlic and miso paste marinade, served with a dollop of yoghurt and a glass of German Pinot noir.
8 x 20cm soft flour tortillas
200g Monterey Jack cheese or Gruyere, grated
300g cooked skinless chicken breast, sliced
1 small red onion, finely sliced
8 red pickled jalapeños, finely chopped
1 tbsp vegetable oil
Spicy Tomato and Mango Salsa
1 small red onion, finely chopped
1 tbsp finely chopped coriander
3 large vine tomatoes, deseeded and chopped
1 small mango, diced
1 lime, juice and zest
1 red chilli, deseeded (optional)
salt and freshly ground pepper
4 tbsp sour cream
handful salad leaves
- To assemble the quesadillas, place 4 tortillas on a board and divide half of the cheese evenly across each one then top with a layer of chicken. Next, add the red onion and jalapeños and sprinkle over the remaining cheese. Season with salt and black pepper then place a tortilla on top of each one and press down gently. Set aside.
- Meanwhile to make the salsa place all of the ingredients into a small bowl, mix well and chill until required.
- Heat a griddle pan and brush lightly with oil then carefully place one quesadilla into the pan and cook over a moderate heat for about 2-3 minutes. Place a small plate on top of the quesadilla and turn the pan over then slide the quesadillas back into the pan from the plate. Cook the other side for a further 2 minutes until crisp and heated through. Keep warm whilst cooking the rest.
- Cut each quesadillas into 4 and serve with a portion of salsa, sour cream and salad leave.
Reduce the amount of red chilli if you prefer a milder salsa
To balance the heat and spiciness, try an off-dry Pinot Noir or a full-bodied Chardonnay to match the chicken and hard cheese.
Apples, watermelon, radish and fennel topped with salted hazelnuts and shavings of pecorino.
Sheet Pan Snapper with Potatoes and Fennel
Packed with delicious veggetables and herbs, the Sheet Pan Snapper with Potatoes and Fennel makes for a perfect simple summer supper!
Miso Roasted Aubergine with Noodle Salad
Aubergine takes on a great rich and honeyed flavoured when roasted until soft. Serve it with a fresh noodle salad for tangy kick.
Mexican Prawn Tacos with Pickled Vegetables
A Mexican classic, complemented by crisp pickled vegetables. Lightly spicy, this dish is the ideal partner for a fruity German Wine.
Blue Cheese, Pea and Asparagus Quiche
The taste of summer in a pastry case! Perfect either served warm as a seasonal main, or chilled and packed for a picnic.