One list, five meals: Trout with Creamy Mash and Asparagus




MONDAY

Courgette and Garlic Pasta with Smoked Gubbeen

Serves 4

Tagliatelle for 4

8 cloves of garlic

2 courgettes, cut into thin strips with a potato peeler

2 egg yolks

150 mls of milk

250 g of Smoked Gubbeen cheese, grated

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

Toss the cloves garlic in a little oil and place into a medium oven until they are soft.

Mix the egg yolk, milk and cheese.

Pour the egg mixture over the pasta and stir while it is still hot so it melts the cheese and cooks the egg slightly. Season.

Chop the garlic and toss that through with the courgettes.

TUESDAY

Whiting Parcels with Spinach and Salad

Serves 4

A dash of olive oil

2 large handfuls of spinach

4 pieces of whiting, filleted

2 handfuls of black olives , pitted and chopped

Zest of 4 lemons

Green salad for 4

A dash of dressing

Large handful radishes, sliced

Cut four large squares of baking parchment and place a quarter of the spinach on each square then place a piece of the fish on top of each pile of spinach.

Sprinkle with a little oil, seasoning, lemon zest and the olives.

Pull the edges of each pieces of paper together and fold them over to make a parcel of each so that any steam and juices will stay inside.

Place into a medium oven or until the spinach is soft and the fish cooked.

Dress the salad, sprinkle with the radishes through it and serve alongside the fish parcel.

WEDNESDAY

Cauliflower and Leek Soup

Serves 4

1 large cauliflower, broken into florets

1 potato, peeled and cut into chunks

A large knob of butter, melted

4 onions, chopped

8 small leeks, sliced

750 mls of stock

100 mls of cream

Chives, roughly chopped

Toss the cauliflower and potato in half of the melted butter, season and place into a medium oven for about 15 minutes or until it is starting to turn golden.

In the meantime sauté the onions and leeks slowly in the remaining butter until they are very soft.

Add the stock and leave to bubble away for 10 minutes.

Pour the cauliflower into the pot and make sure to scrape the base of the baking tray to get all the flavours off.

Leave to bubble away until the cauliflower is soft.

Add the cream, season and blitz with a soup gun until the soup is really smooth.

THURSDAY

Sausages with Roasted Vegetables and Chive Cream Cheese

Serves 4

4 large beetroot, peeled and chopped

2 carrots, peeled and chopped

4 cloves of garlic, halved

1 onion, sliced

A dash of olive oil

2 tsp of ground cumin

2 tsp of ground cloves

8 large sausages, chopped

A large bunch of oregano, chopped

4 tbs of cream cheese

A bunch of chives, chopped

Toss the beetroot, onion, garlic and carrots in a little oil with the cumin and cloves.

Season and place into a medium oven for about 20 minutes until the vegetables are beginning to soften.

Add the sausages and oregano to the root vegetables and put back into the oven until every thing is cooked through.

Mix the chives and cream cheese together and season.

Spoon the creme cheese on top of the sausages and vegetables and dress with a little more of the chives.

This can also be tasty when served with quinoa if you like.

FRIDAY

Trout with Creamy Mash and Asparagus

Serves 4

4 darns of trout

200 g of cream cheese

4 cloves of garlic, very finely chopped

Zest of 1 lemon

20g of bread crumbs

30g of parmesan cheese, grated

Potatoes for 4

A knob of butter, melted

2 bunches of asparagus

Put the potatoes on to boil in lightly salted water, drain when cooked.

Spread half of the cream cheese on the top of each piece of fish.

Stir the bread crumbs, parmesan, and garlic together and sprinkle them onto the trout and season.

Place in a medium oven for about 15 minutes until the fish is cooked and the crumbs look golden.

Toss the asparagus in half of the butter and place into the oven for the last 10 minutes of cooking.

Mash your potatoes with the rest of the cream cheese and half of the butter until soft and then season and serve all together.


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