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Susan Jung's recipes

Five easy spring recipes that will get your taste buds tingling

With spring on its way you may be feeling it’s time to rustle up some dishes more suited for the warmer weather. Susan Jung runs through some great-tasting recipes perfect for the new season

PUBLISHED : Sunday, 25 March, 2018, 3:48pm
UPDATED : Sunday, 25 March, 2018, 3:48pm

Click on dish names for the full recipes and cooking instructions.

1. Quinoa with grilled shrimps, anchovy butter and poached egg (above)

Nutritionists love quinoa because it’s a superfood: low in calories but high in protein, vitamins, minerals and amino acids. I, on the other hand, like it for its unusual light texture – and because it tastes good. Try this recipe for a light but filling and delicious meal.

2. Barbecued lamb chops with watermelon and mint salsa

Outdoor barbecuing is messy, hot and can be difficult to do well over charcoal or wood. So if you’re going to go to the effort of lighting up the barbecue, make sure you’re preparing food that’s worth it – like these barbecued lamb chops with refreshing watermelon-mint salsa.

3. Tarragon chicken with fingerling potatoes

I love tarragon with its elusive, complex, aniseed-like flavour. Many recipes will tell you that tarragon should be used in small quantities, or the herb can be overwhelming. I’ve found, though, that it depends on the tarragon: some varieties have a lot more flavour than others. It goes especially well with chicken.

4. Grilled scallops with pork fat cracklings and sizzled spring onion

Whenever I travel, I keep my eyes (and palate) open to inspiration for dishes that are delicious, attractive and easy to prepare. Here’s my take on a fantastic dish I came across during a visit to the Princess d’Annam Resort & Spa in Vietnam. The scallops can be cooked on the barbecue or under the oven grill.

5. Miang kham

This, to me, is a perfect dish. At first glance, it looks like just a bunch of ingredients laid out separately, most of them uncooked. If you taste each ingredient on its own, it seems too strong. But when you combine the ingredients by putting them in a wild pepper leaf and adding a dollop of sauce, it turns into everything a good Thai dish should be.