No matter what the weather is like outside, these delicious meals will have you in the summer mood!
Meat, Game Poultry
Lamb, Chicken, Beef, Pork, Veal
Fish
Salmon, Wild Salmon, Crab, Sea bass, Cod, haddock, Monkfish, Plaice, Lobster, Prawns
Vegetables
Asparagus, Courgettes, Broad beans, Peppers, Broccoli, Runner beans, Carrots, Watercress.
Fruit
Tayberries, Gooseberries, Redcurrants, Cherries, Raspberries, Strawberries, Rhubarb
Recipes this Month
Mediterranean Fish Stew
Chicken & Pasta Salad
Berry Cake
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Mediterranean Fish Stew
(serves 4)
This vibrant fish stew is really delicious and so simple to prepare.
Ingredients:
Low cal cooking spray
1 large spanish onion, finely chopped.
1 red pepper, deseeded & diced
1 red chilli, deseeded & finely chopped
3 garlic cloves, finely chopped
1 x 400g tin of chopped tomatoes
425g. (approx. 4 potatoes) peeled & cut into cubes
1 pk fresh coriander leaves and stalks chopped
1 bay leaf
15ml/1 tbsp. tomato puree
500 ml/17 fl ozs. chicken or fish stock
200ml water
350g Cod fillet, skinned, remove any bones and cut into bit sized chunks.
260g pk seafood selection (e.g. cooked mussels, king prawns and squid)
Sea salt and freshly ground pepper.
Method:
1) Spray a large lidded saucepan or frying pan with low calorie cooking spray and place over a medium heat.
2) Add the onion and pepper, stir fry for about 8-10 minutes until soft, but do not brown.
3) Add the chili, garlic and coriander and fry for 2-3 minutes. Stir in the stock, puree and bay leaf. Simmer until reduced by half.
4) Add the potatoes, tomatoes and water, bring to a gentle boil, then reduce the heat and simmer for 20-25 minutes or until the potatoes are just tender.
5) Season to taste, stir in the cod and mixed seafood, cover and cook for 6-8 minutes or until the fish is cooked through
6) Remove the bay leaf.
7) Divide between 4 heated bowls, scatter over some chopped coriander and freshly ground black pepper.
Chicken & Pasta Salad
(serves 4)
Ingredients:
13oz/370g dried pasta shapes
90ml/6 level tbsp. extra-light mayonnaise
142/5 oz. fat-free natural yoghurt
6 spring onions, finely sliced
30ml/2 tbsp. passata
15ml/1 tbsp. mild curry powder
15ml/1 level tbsp. mango chutney
Salt and freshly ground black pepper
12 oz. /340g cooked, skinless chicken breasts, cut into bite-size pieces
½ cucumber, finely chopped
2 tomatoes, chopped
A small handful of fresh coriander, chopped, reserving some to garnish
Method:
- Cook the pasta according to the packet instructions. Drain well and set aside.
- In a large bowl, mix together the mayonnaise, yogurt, sliced spring onions, passata, curry powder and mango chutney and then season to taste.
- Add the pasta and the chicken to the bowl and then stir in the cucumber, tomatoes and most of the coriander. Toss to mix well and then serve garnished with the reserved coriander.
Honey & Mustard Vinaigrette
Ingredients:
10ml/ 2tsp wholegrain mustard
50ml/ 5dsp balsamic vinegar
150ml/ ¼ pt. of olive oil
10ml/ 2 tsp. runny honey
30-45 ml 2-3 tsp. water
Method:
Place all the ingredients in a screw top jar and shake vigorously until well combined. Leave to let the flavours blend for about 1 hour. Use to dress your summer salads. Good with mixed greens or a salad of tomatoes and onions or spring onions.
This mix will keep for 2-3 weeks. Shake well before using each time.
Berry Cake
Ingredients:
170g/6 oz. butter
227g/ 8 oz. blueberries, dessert gooseberries, raspberries or redcurrants
227g/8 oz. self-raising flour, sieved
170g/ 6 oz. soft brown sugar
3 large eggs, beaten
Zest and juice of 1 orange
Method:
- Pre-heat oven to 180oC/ 350oF/Gas 4.
- Grease and base line a 20cm/ 8” spring sided tin.
- Top and tail the berries in a bowl.
- Cream the butter and sugar until light and fluffy, then gently mix in the eggs and flour alternatively. Fold in the orange zest, juice and lightly floured berries.
- Place the mixture into the tin.
- Bake in the pre-heated oven for 45 mins – 1 hour. Cool for a few minutes before un-moulding. *If wished, decorate with whole poached berries on top and dust with a little sieved icing sugar.
Serve this deliciously moist cake as a pudding while it is still warm or cold with whipped cream.
If wished, place half the cake mixture in the tin, then scatter over the chosen fruit and top with the remaining cake mixture.
*Marjorie’s Tip
Top and tail the fruit, if necessary. Rinse and dry the fruit. Dust with flour to prevent the fruit from sinking.
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For more great recipes from Marjorie, check out the links below. Bon appetit!
April http://bit.ly/2GMFaNR
Easter http://bit.ly/2uBtXyY
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