Leeky Salmon Parcels

You will Need

salmon cut into chunks
leeks chopped finely
frozen peas no need to thaw
cream a dollop for each parcel
greaseproof
paper		 in squares, each large enough for each parcel

Method

  1. Cut the leek finely and the salmon into chunks.
  2. For each person: put both in the middle of a sheet of greaseproof paper.
  3. Add a dollop of cream and some peas.
  4. Tie the greaseproof paper into a parcel.
  5. Cook in the microwave for 5 mins.
  6. Serve with fresh bread.

Lemony Prawn Risotto

Ingredients

1 bag of prawns, defrosted
3 tbsp olive oil, for cooking
1 red chilli, finely chopped
1 litre vegetable or fish stock, hot
1 onion, finely chopped
300 g rice
1 small glass white wine
200 g frozen peas
1 lemon

Method

  1. If the prawns are shelled, peel them, and make fish stock with the heads and shells.
  2. Saute the onion until softened, add the chilli and continue to cook gently.
  3. Add the rice and stir until it’s all covered in the oil.
  4. Pour in the stock and bring to the boil, then turn down to a simmer.
  5. Add the prawns and peas and stir, then leave covered and simmering very gently for 15 mins.
  6. Add the lemon juice and zest if available.  When the rice has absorbed most of the liquid it’s ready.

Macaroni Cheese

Ingredients

100 g pasa shapes or macaroni
25 g butter or margarine
25 g flour
300 ml milk
100 g cheese, Cheddar or similar
½ tsp mustard
optional
ingredients		 small can tuna
100 g ham
50 g peas or sweetcorn
cooked onions or peppers

Method

  1. Cook the past and drain.
  2. Mix the margarine, flour, milk and mustard in a saucepan and whisk until the flour dissolves.
  3. Heat gently stirring all the time.  Bring to the boil and cook for 1 minute.
  4. Remove from the heat, add half the cheese, cooked pasta and any extras.  Season & stir together.
  5. Place in an ovenproof dish and sprinkle the remaining cheese on top.
  6. Grill under a hot grill until bubbling and browning.

Cheesy Veg. Pie

Very, very easy.  The only thing to remember is to thaw out any frozen or chilled ingredients beforehand.  Although things like frozen peas and corn can be added directly to the boiling water.

Ingredients

1 packet flaky pastry, at room temperature 
2 tbsp butter
2 tbsp flour
½ litre milk
lots of grated cheese
assorted veg. defrosted/peeled/chopped into bite sized pieces
(peas, corn, broccoli, cabbage, cauliflower, potato etc.)

Method

  1. Prepare all the veg. depending on the types chosen.  Peel and chop potato, carrots, etc. into bite sized pieces.  Chop up broccoli or cauliflower and the like into florets.  Defrost frozen peas and sweetcorn and so on.
  2. Simmer the veg. in a pan of salted water until lightly cooked. This can all be done in the same pan if tipped in at different times (e.g. root veg first, then florets, then smaller podded veg). Drain the veg.
  3. Make a cheese sauce, by melting the butter in a pan and cooking the flour in it. Then, add the milk slowly, mixing all the time to avoid lumps. Finally, add in the cheese and stir until smooth.
  4. Pour the drained veg. into the sauce and stir well. Tip into a casserole dish
  5. Roll out the pastry to roughly fit the top of the casserole. Score 2 or 3 short lines through the pastry in the centre to allow the steam out, then place on top of the cheesy veg mixture
  6. Bake for 20 to 25 mins at 200°C