Here are a few ideas for a menu which may like to try.
Grilled Gammon with a pineapple salsa dressing with fingerling potatoes and Salad
Grill until cooked and if you like glaze the Gammon with a little honey.
For the salsa chopped pineapple, chopped red onion, a small chilli if you like some heat remove the seeds and finely chopped, tsp of honey, juice of a lime or lemon and fresh chopped coriander. Serve with your lovely potatoes.
Beefy Stuffed Peppers served with rice. You can also stuff tomatoes if anyone doesn't like peppers. Use good mince if you can. This is simply brown with onions, garlic then add a little tomato puree and about half a pint of beef stock to about 360-400g meat. Bring to the boil and then simmer for 15 mins or until it tender. To thicken add a tsp of corn flour(starch) to a little cold water and give it a good stir, then add to your meat mixture. Season. Stuff the peppers and bake in a preheated oven at 180°C if fan oven. 200°C/400°F/gas 6 .
These freeze very well!
Cornbread Vegetable bake- this is vegetarian dish makes a nice change. Peel and chop 1 onion, 2 cloves of garlic, 2 sticks of celery, 2 carrots, 1 large potato, 1 parsnip and 2 sweet potatoes. In 1 tbsp of oil sweat not brown the onion, celery and garlic then add the rest of the vegetables. Add a can of chopped tomatoes, half pint of vegetable stock and bring to a boil and add some thyme 1 tsp of dried or a small sprig of fresh thyme and season. Simmer for 30 mins until they are cooked through. Once cooked put this into an oven proof dish. Preheat your oven to 220°c/425°f/ gas 7.
Cornbread- 225g fine cornmeal, 2 tbsp plain flour, 4 tsp baking powder mix in a bowl and make a well in the centre. Now you add the wet ingredients: 3 beaten eggs, 175ml milk, 2 tbsp oil..mix well and spoon the batter over the vegetables and bake for about 30 mins or until firm and golden.
Crispy Smoked Bacon and Scallop Salad - This is a delicious starter or a light dinner. It consists of baby leaf salad. 3 scallops per person. 2 rashers of smoky streaky bacon and a dressing of olive oil and balsamic vinegar, Maldon salt.
Place the salad in a bowl and reserve until later.
Grill the bacon until golden and crispy and reserve for later. Now season the scallops with freshly ground pepper and sear/pan fry the scallop ( 1 or 2 mins on each side). Dress the salad and toss it. Place on one individual plates and top with 3 scallops then sprinkle the scallops with Maldon salt and a bit more pepper if you like. Top it all with the crispy golden bacon. This is lovely with a crisp white wine.
Crunchy Stuffed Chicken Breast - This can be deep fried or baked. 1 chicken breast per person (200g/ 7oz) these can be smaller or larger depending on ones appetite or if you want to do smaller ones for the children. 1 tbsp. of soft butter, 4 sun-dried tomatoes, 4 to 6 leaves of fresh Basil, Plain flour for coating, 1 beaten Egg, Breadcrumbs (panko breadcrumbs if you are baking them), oil for frying.
Flatten the chicken breast between cling film to make them thin with a mallet or rolling pin. Make a herb butter with about a tbsp. of soft Butter with a 1tsp of Mixed Herbs mix well and spread on one side of your Chicken. Place the sun-dried tomatoes and top them with the Basil leaves evenly. Roll and tie or secure with a skewer or toothpicks. Flour, egg and then breadcrumb the rolled chicken.
Fry for 10-15 mins or until golden brown. The healthy option is to bake them in a 180*C/350*F/Gas 4 preheated oven until golden brown (10-20 mins) This recipe serve 1 person; multiply for your family.
Grilled Sardines with Garlic and Lemon - 2 sardines per person, sliced Lemon and lemon wedges, olive oil, freshly ground sea salt and black pepper.
Season the sardines and drizzle them with olive oil and place a lemon wedge or two in the belly of the sardine. Lay the sardines on the sliced lemon and grill for 3-5 mins on each side in hot grill. The flesh should be opaque and firm.
Once grilled drizzle with lemon juice and serve with a salad, boiled potatoes and if you have the time a little tomato and red pepper salsa. It's great with fresh crispy bread.
Cajun spiced Steak - Beef steak to your liking (but I like sirloin or T-bone) Cajun seasoning. Coat the steak well with the seasoning and let it sit for at least 30 minutes to take the flavours. Have a hot pan ready add oil and lay the steak away from you so you don't burn yourself...cooking time will depend on how you like your steak. This is nice with mashed potatoes, steamed greens. I really like them with homemade deep fried onion rings!
Bon Appetite!
