One list five meals: Open Toasted Sandwich with Cream Cheese and Prosciutto




MONDAY

Roast Tomatoes and Shrimp with Dressed Bulgar Wheat

Serves 4

175g of bulgar wheat

600 mls of stock, heated

350g of cherry tomatoes

2 tbsp of olive oil

3 tsp of honey

A bunch of thyme, removed from the stalk

250g of shrimp or small prawns

A bunch of parsley, chopped

250g of feta cheese

Crunchy bread

Place the bulgar wheat in a saucepan and cover with warm stock. Simmer for 15 to 20 minutes until cooked.

Toss the tomatoes in oil, honey, thyme and seasoning.

Place into a hot oven, about 220 degrees, for 10 minutes, turn down the heat to about 160 and allow to slowly cook for another 20 minutes.

Stir the shrimp and parsley through the tomatoes and sprinkle with the feta cheese.

Place back into the oven at 180 degrees until the shrimp have cooked and the feta has melted.

Serve with the bulgar wheat on the side and some crunchy bread if you wish.

TUESDAY

Sweetcorn Fritters with Lemon Herb Salad

Serves 4

120g of flour

110 ml of milk

2 eggs, lightly beaten

½ tsp of baking powder

3 tbsp of olive oil

½ tsp of chilli powder

450g of drained sweetcorn kernels

A bunch of parsley, chopped

½ lemon’s juice and zest

2 tsp natural yoghurt

1 shallot, very thinly sliced

Mixed leaves for four

A bunch of coriander

A bunch of chives

2 tbsp of relish or chutney

Stir the flour, milk, eggs, baking powder, chilli powder with 1 tbs of oil until well combined.

Season and add the corn and half of the parsley. Stir again until combined.

Heat another dash of oil and spoon about a tablespoon of the sweetcorn mixture into the pan, making fritters about three inches wide.

Cook until they are becoming golden, about two or three minutes. Turn over and cook until the other side is golden as well.

Continue until all of the mixture is cooked.

Whisk the remaining oil with the lemon juice and zest, yoghurt and shallot. Taste and season.

Toss the rest of the parsley, mixed leaves, coriander and chives in the dressing. Taste and season again if necessary.

Serve the fritters with salad and some relish.

WEDNESDAY

Open Toasted Sandwich with Cream Cheese and Prosciutto

Serves 4

200g of cream cheese

50 ml of natural yoghurt

½ tbsp of white wine vinegar

½ a small cucumber, de-seeded and finely diced

Zest of a lemon

A bunch of thyme, pulled from the stalk

A bunch of chives, chopped

8 slices of bread

A handful of leaves

Black olives, pitted and roughly chopped

8 slices of prosciutto ham

4 nectarines, de-stoned and sliced

Whisk together the cream cheese, yoghurt and vinegar, taste and season.

Stir in the cucumber, lemon zest, thyme and chives.

Toast the bread and spread the cream cheese mixture on top.

Sprinkle with the olives and leaves. Slice each piece of ham in two and arrange in two folds on each slice of bread.

Serve the nectarine slices on the side.

THURSDAY

Poached Pollock

Serves 4

Rice for four

2 tbsp of olive oil

2 cloves of garlic, finely chopped

4 small leeks, white parts thinly sliced

5 tbsp of water

1 lemon juice and zest

4 pollock fillets

1 tbsp of cream

A bunch of tarragon, chopped

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

Heat the oil in a large pan with a lid.

Lightly sauté the garlic and leek for about 30 seconds then add the water and lemon juice.

Gently place the fish into the liquid and cover with a lid and allow to cook for about seven minutes until the fish is cooked through.

Remove the fish and reduce the sauce with the lid off for another two minutes and stir in the cream and tarragon.

Taste and season if necessary.

Serve the fish on the rice and spoon the sauce over it before serving.

FRIDAY

Thin Spaghetti with Courgette Shavings and Tomato

Serves 4

Nice thin spaghetti for four

6 cloves of garlic, thinly sliced

A dash of olive oil

1 courgette sliced with a peeler into thin strips then sliced

2 large ripe tomatoes, diced

2 tsp of sugar

2 tsp of lime juice

A bunch of parsley sliced

100g of parmesan, finely grated

Heat a dash of olive oil and gently sauté the garlic until it is about to change colour. Season and set aside.

Toss the garlic through the chopped tomatoes, stir in the sugar, lime juice and parsley and taste and season.

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

Toss the thin slivers of courgette and the tomato mixture through the hot spaghetti.

The heat from the pasta will cook them slightly but keep them fresh tasting.

Sprinkle with the parmesan and serve.


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