One list, five meals: Pea and Potato Cakes with Salmon

450g of mashed potatoes
150g of peas
1 tin of salmon, any bones removed and flaked

1 egg, lightly beaten

flour for dusting

a dash of rapeseed oil

green leaves for four

1 tomato sliced

1 handful of black olives, stoned removed and halved

1 tbs of vinaigrette dressing

2 tbs of a light tomato chutney

This is a handy recipe using tinned salmon rather than fresh.

Mash the potatoes with the peas, flaked salmon and the egg. Season the mash and form it into eight cakes and dust in the flour. Set aside in the fridge for a half an hour.

Heat the oil in a large pan and fry the cakes for four minutes on each side, until they are golden on the outside and cooked through.

Toss the tomato, leaves and olives in the dressing.

Serve the cakes with the salad and a spoon of the chutney

2. Roasted Carrot Salad with Blue Cheese and Garlic Toast

400g of baby carrots

1 tbs of honey

and a dash of olive oil

1 tsp of mild chilli powder

75g soft blue cheese, crumbled – I use Cashel blue

1 tbsp cider vinegar

2 cloves of garlic, halved

4 slices of thick bread

a large handful of walnuts, toasted and chopped

a handful of hazelnuts, toasted and chopped

Place the baby carrots in an ovenproof dish and toss them in the honey, a little oil, seasoning and chilli powder. Put into an oven heated to 180 degrees for about 25 minutes, tossing them every now and then. The carrots should be cooked through but still retaining some bite. Set them aside to cool.

Whisk two tablespoons of the oil with the vinegar and half of the blue cheese until it is smooth, taste and season the dressing.

Rub the cloves of garlic vigorously over the bread to coat it. Toast it under a grill on both sides. Season and drizzle with a little oil once you remove from the grill.

Toss the carrots, blue cheese and nuts in the dressing and serve with the garlic toast.

3. Chicken Wing Stew with Pearl Barley and Bacon

700g of chicken wings

a dash of rapeseed oil

4 streaky rashers, cut into cubes

4 cloves of garlic, roughly chopped

a bunch of thyme, removed from the stalk

1 tbs of honey

1 litre of stock

4 leeks, thinly sliced

1 carrot cut into small cubes

150g of pearl barley

2 tbs of creme fraiche

the zest of 3 lemons

Heat the oil and brown the wings with the rashers and garlic in a large saucepan. Stir in the honey, stock and thyme and allow to come to the boil. Add the leeks, small pieces of carrot and the pearl barley.

Allow to simmer away for 20 minutes until the pearl barley is soft and the wings are cooked. Taste and season.

Mix the lemon zest and seasoning through the creme fraiche and serve a dollop on the stew.

4. Falafel Balls with Yogurt Dressing

One list, five meals: Pea and Potato Cakes with Salmon

1 onion, finely sliced

3 cloves of garlic, finely sliced

a dash of olive oil

1 tin of chickpeas, drained and rinsed

2 tsp of cumin seeds, toasted

1/2 tsp of ground cinnamon

1 tsp of mild chilli powder

zest of 2 lemons

1 egg, lightly beaten

2 tbs of natural yogurt

a bunch of parsley, very finely chopped

lettuce leaves for four

four flat breads

Heat the oil in a pan and gently sauté the onion until it is translucent. Add two cloves of the garlic to the pan. Continue cooking until the garlic is giving off an aroma and has started to change colour.

Add the contents of the pan to a liquidiser with the chickpeas, cumin, cinnamon, lemon zest and chilli. Blitz until it forms a rough paste. You could also use a soup gun or mash by hand if that is easier. Stir in the egg and some seasoning.

Break the paste into eight and gently roll into balls. Set aside in the fridge for twenty minutes to cool.

Place the balls on a lightly oiled baking tray and place into an oven heated to 180 degrees. Roast for about fifteen minutes until golden on the outside and heated through.

Serve with the dressing poured over and with the leaves and flat breads.

5. Chicken with Lemon and Olives

One list, five meals: Pea and Potato Cakes with Salmon

Rice for four

a dash of rapeseed oil

6 cloves of garlic, lightly crushed

4 anchovy fillets

4 chicken breasts, quartered

2 lemons, zest of both, juice of one, the other sliced

2 handfuls of olives

½ a litre of stock

Put the rice on to boil in lightly salted water and drain when cooked.

Heat the oil over a low heat in a large saucepan and sauté the garlic and anchovies until the garlic is about to change colour. Add the chicken and brown it all over. Stir in the lemon juice and zest as well as the olives and stock.

Place into the oven heated to 180 degrees until the chicken is cooked through, about 35 minutes. Serve spooned over the rice.


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