Plaice with a creamy prawn and lemon sauce

Ingredients

2 whole Plaice

A handful of cooked prawns

50g unsalted butter

1/2 lemon, juice only

1/2 cup of  double cream

1 tbsp of dry white wine

1 shallot, finely chopped

ground white pepper

Method

1. Over a gentle heat melt the butter in an oven proof frying pan. Place the fish in the pan skin side down for 2-3 minutes. Using a fish slice, turn the fish over carefully and fry gently for another couple of minutes. Bake at 180 c for 10-15 minutes or until fish flakes easily with a fork. Check to see that they are cooked through. Reserve the fish in a warm place.

2.Heat the butter in a separate frying pan, add the shallots and fry for a few minutes. Add the cream to the pan it will initially become thinner but will gradually thicken over a low heat (keep stirring )
3.Add the prawns, add the lemon juice, a pinch ground white pepper and the wine. It is ready when the sauce coats the back of a wooden spoon.

4.Pour the sauce over the fish. Garnish with chopped parsley and serve with new potatoes.

Creamy linguine with prawns

Ingredients

160 g linguine

120g raw peeled prawns (or Mixed Seafood)

2 tsp olive oil

1 garlic clove, finely sliced

100ml white wine

2 tbsp reduced-fat crème fraiche

salt and black pepper

juice of lemon (or to taste)

1 chilli finely chopped

small parsley , finely chopped

Method

1. Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.

2. Drain the pasta and tip into the sauce with chilli and half the parsley . Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining parsley.

Potato Cheese Herb Scones

Ingredients

200 g self-raising flour

50 g wholemeal flour

1/2 tsp salt

1/4 tsp mustard powder

2 tsp mixed herbs

1 tsp baking powder

40 g butter, cut into small pieces

150 ml semi-skimmed milk, or more as needed

170 g (6 oz) cold mashed potato (without any milk or butter added)

100 g cheddar cheese

To finish

milk or beaten egg to glaze

1 tsp paprika

50 g cheddar cheese

Method

1. Preheat the oven to 180ºC . Sift the flour, salt, mustard powder and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
2.In another bowl, stir the milk into the mashed potato, mixing well. Add to the dry ingredients and stir with a fork to mix, adding another 1–2 tbsp milk, if needed, to make a soft dough.

3.Lightly knead the dough on a floured surface for a few seconds or until smooth, then roll out to a 15 cm (6 in) round about 2 cm ( 3/4 in) thick. Place on a greased baking sheet. Mark the scone round into 8 wedges with a sharp knife.

4.Brush with milk or beaten egg, then sprinkle with the paprika and cheese . Bake for 15–20 minutes or until well risen and golden brown.

5.Transfer to a wire rack and break into wedges. Serve warm or leave to cool. The scones can be kept in an airtight tin for up to 3 days. If liked, reheat them for serving: set on a baking sheet, cover with foil and warm in a low oven for about 4-5 minutes.

Cajun Chicken

Ingredients

4 skinless boneless chicken breast fillets

2 tablespoons Cajun seasoning

1/4 teaspoon cayenne pepper

1 tablespoon sunflower oil

salt and pepper to taste

garlic powder to taste

Method

1. Dry chicken with kitchen paper, then butterfly.

2. Mix spices with seasoning, then tip onto a plate

3. Brush the chicken on both sides with the oil.then coat all over with the spice mix.

4. Cover, and refrigerate for 1/2 hour.

5. Heat a frying pan then cook the chicken for 5-6 mins on each side until cooked through. Served with chips and a side salad.

Bangers and mash with onion gravy and peas

Ingredients For the sausages and onion gravy

6 sausages

1 onions, sliced

½ tsp dried mixed herbs

500ml chicken stock

salt black pepper

1 tbsp softened butter

2 tsp plain flour

For the mash

800g potatoes, peeled and cubed

50gunsalted butter

50ml double cream or milk

To serve 280g frozen peas

Method

1. Cook the potatoes in boiling salted water for 12-15 minutes or until soft.

2. Drain the potatoes and mash with the butter and the cream.

3. Heat the sunflower oil in a frying pan. Add the onion and cook until soft.

4. Heat up a frying pan, add a little sunflower oil and fry the sausages cook until they have a good colour on the outside.

5. Preheat the oven to 180C 6.

6. For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Add the sliced onions to the oven dish . Mix the sausages ,onions dried herbs and stock together.

7.  Return the oven dish to the oven for a further 20-25 minutes, or until the sausages are cooked through and the onion gravy thickened.

8. Season to taste with salt and pepper.

9. Cook the peas in a saucepan of boiling water for 2-3 minutes, or steam them for 1-2 minutes. Drain thoroughly and set aside.

10Serve the sausages, mash and peas with the onion gravy spooned over.

Salmon Fish Cake

Ingredients

400g potato cut into chunks

300g salmon

zest ½ lemon plus wedges to serve

1 tbsp chopped parsley

1 cup plain flour

2 egg beaten

200g dried breadcrumb
6 tbsp sunflower oil
salad, to serve


Method
1.Place the potatoes in a pan of water, bring to the boil, cover and cook until tender. then mash. 2.Season the salmon and cook for 12-15 mins. Cool for a few mins, then break into large flakes
3.Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the fish cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
4. Heat the oil in a large pan. Fry the fish cakes over a medium-low heat until deep golden and heated through. Serve with salad and lemon wedges.

homemade-mushy-peas

Ingredients
500g  frozen garden peas                                                                   
25g of butter 1 handful fresh mint (chopped)
Pinch ground black pepper and  salt

Method
Boil or steam the peas
Add the butter and mint
Mash with a potato masher and season to taste