Antony Worrall Thompson says,
"This research really has the potential to affect people’s lives. People can
take it or leave it but everybody should be made aware that the foods
they eat have the potential to affect their moods, emotions and
concentration levels. It can only be a good thing that more people know about this. It makes sense that the foods a person eats will affect the
how well their brain functions - the brain is part of the body just like the heart or stomach."
Antony has created two special recipes which use healthy ingredients thought to impact on mental wellbeing.
I use the Chinese method of poaching chicken which keeps the meat really juicy and tender. I’m offering two dressings to suit your taste, but if you are in a hurry then just use a dressing of 4 parts olive oil to 1 part lemon juice or white wine vinegar.
Serves 6
For the salad:
2 baby gem lettuces, leaves separated
2 handfuls baby spinach leaves
2 handfuls rocket leaves
85g cooked fresh or frozen peas, blanched for 2 minutes, then refreshed in cold water
125g cooked broccoli florets, blanched for 3 minutes, then refreshed in cold water
85g cooked sugarsnap peas, blanched for 1 minutes, then refreshed in cold water
125g cooked asparagus tip blanched for 2 minutes, then freshed in cold water
1 bunch spring onions, tops removed and thinly sliced
Place the coriander, ginger, garlic, chillies, onion and chicken in a pan just large enough to hug the chicken. Top up with cold water to cover the chicken, add salt and cover with a lid. Bring to the boil;, then reduce the heat until the water is just moving on the surface, simmering gently for 30 minutes then turn off the heat and allow the chicken to cool in its poaching liquor.
Remove the chicken and take off the meat discarding the skin. Either cut the meat into chunks or finely shred. Coat the meat lightly in the dressing of your choice. Set aside. Retain the stock as it makes the base for an excellent Chinese type soup.
Arrange the gem lettuce, spinach and watercress over the base of a large platter.
Toss the blanched vegetables in enough dressing to coat and arrange over the salad leaves. Scatter the chicken over the vegetables.
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Serves 4
3 tablespoons Balsamic vinegar
35ml extra-virgin olive oil
2 tablespoons chopped parsley
2 tablespoons snipped chives
2 garlic cloves, finely chopped
half teaspoon salt
half teaspoon ground black pepper
4 tuna steaks, 2.5 cm thick
2 little Gem lettuce hearts
16 black olives in oil, halved
3 plum tomatoes, quartered
115g extra fine French beans, topped
1 red onion, finely sliced
6 anchovy fillets, rough chopped
8 cooked new potatoes, halved
3 hard-boiled eggs, shelled and quartered
8 ripped basil leaves, ripped
Make a marinade for the tuna by whisking together the vinegar, 7 the olive oil, parsley, chives, garlic, salt and pepper. Pour half of this over the tuna in a non-reactive bowl and chill for 2 hours.
Heat a ridged griddle pan on the hob for 5 minutes. Drain the tuna. Cook the tuna steaks for between 1-3 minutes each side depending on how rare you like your fish.
Toss together the lettuce, olives, tomatoes, beans (cooked for 4 minutes and refreshed in cold water), onion, anchovy and potatoes and add the remaining marinade. Toss to combine.
Arrange the salad on a platter, place the tuna on top and garnish with hard boiled eggs and ripped basil.
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