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Smoked Trout, Potato and Mint Salad



1 Kg baby potatoes
2x 175g smoked trout fillets, flaked
2 cups mint leaves
1 cup dill leaves

Sour Cream Dressing

1/2 cup sour cream
1 tablespoon white balsamic vinegar
1 clove garlic, crushed sea sdalt and cracked pepper.

To make sour cream dressing, place sour cream, vinegar, garlic, salt and pepper in a bowl and stir to combine. Set aside.
Cook potatoes until tender. Drain, allow to cool and slice. Combine with the trout, mint and dill and spoon over the dressing to serve.

This is a nice light summer lunch.

Chocolate Gateau


You'll Need:
1 packet sponge fingers
12 oz plain chocolate
6 oz butter
6 oz sugar
3 eggs separated
2-3 tbsp whisky
1 tbsp water
1/2 pt double cream beaten



Directions :

Place the sponge fingers around the sides of an 20cm round loose-bottomed cake tin. Melt chocolate, add water. Beat butter and sugar together until light and creamy. Beat in egg yolks and whisky. Add the melted chocolate. Beat egg white stiffly and fold into mixture. Pour into sponge finger lined pan. Chill overnight. Remove from cake tin,top with cream, sprinkle with a layer of grated chocolate. Serve with strawberries.

Cannellini Bean with Flat Leaf Kale


You'll Need:
1 cup canned cannellini beans
1 clove garlic, crushed
2 ounces kielbasa sausage, sliced thin
1/2 small onion, slivered
3 leaves kale, rinsed and sliced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 tablespoon grated Parmesan cheese

Directions :

In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.

Apricot and Honey Suffed Mackerel


You'll Need:
4 small mackerel, cleaned and boned
2 oz. dried apricots
2 tbsp of clear honey
2 oz. fresh white bread crumbs
Quarter pint dry white wine
2 oz. butter
2 tbsp of cream
1 level tbsp of chopped parsley
Salt and pepper to taste

Directions :

Pre-heat the oven to 375F, chop the apricots and mix with bread crumbs and tarragon. Stir in the honey and season to taste with salt and pepper. Remove the heads off mackerel and fill the cavity of the fish with the prepared apricot mixture, butter a large ovenproof dish and arrange the mackerel in it Pour over the wine, dot with the remaining butter and cover with foil. Bake in the pre-heated oven for about 35 minutes or until tender. Remove the foil and stir the cream into the juices. Garnish with the parsley and serve immediately

Baked Chicken Maryland


You'll Need:

4 chicken marylands (leg and thigh)
60g (2oz) butter
1 onion
1/2 green pepper
1/2 red pepper
250g (8oz) zucchini
1 cup fresh breadcrumbs
1 egg
salt and pepper
2 tablespoons grated parmesan cheese
30g(1oz) butter, extra
1/2 teaspoon dry mustard
1 teaspoon french mustard
1 tablespoon oil
Sauce
3 ripe tomatoes 30g
1oz butter
salt and pepper

Directions :

Peel and chop onion. Melt butter in pan, add onion, finely chopped red and green peppers and cook until tender. Grate Zucchini and add to pan, cook until just softened, approximatley 2 minutes. Remove from heat and place in bowl, add breadcrumbs, lightly beaten egg, salt and pepper and grated cheese. Refrigerate until cold. Using fingers, loosen the skin on the chicken; spoon some filling into each piece of chicken, working the stuffing down the drumstick. Mix the extra melted butter, dry mustard and french mustard together and brush over chicken. place chicken in baking dish with oil and bake in moderate oven 45 minutes or until golden brown. To serve, spoon sauce over chicken. Sauce. Chop tomatoes roughly. Melt butter in saucepan, add tomatoes, salt and pepper, sugar and tomato paste. Coverpan, bring to boil, reduce heat and simmer 15 minutes. Strain tomatoes, pressing down with the back of a spoon to get as much of the pulp through as poosible. Return to saucepan, add cream, reheat gently.

Cakes - Tangy Citrus Cake


You'll Need:

250g butter
250g caster sug
350g self-raising flour
4 eggs
1 cup orange and lemon or lime juice mixed

Butter Cream Icing
350g icing sugar
175g butter
2 tablespoons orange juice
2 tablespoons lemon or lime juice


Directions :

Preheat the oven to 160C deg. Beat the butter and sugar together until light and fluffy. Then beat in the eggs, one at a time. Stir in the fruit juices and the flour and mix well. Pour the mixture into a 20cm x 30cm x3.5cm cake tin which has been lined with baking paper and spread evenly. Bake in the pre-heated oven for roughly 35 minutes. Allow the cake to cool in the tin before removal.Once cold spread with butter icing. Store in an air-tight container.

Poached pears in red wine with cinnamon yoghurt.


2 cups red wine

400g reduced fat yoghurt

2 cups water

1/2 cup caster sugar

2 strips orange rind

1 star anise or cinnamon stick

4 firm pears, peeled and halved

1 teaspoon cinnamon

2 tablespoonz raw unsalted pistachios, chopped



Place yoghurt into a paper-towel-lined sieve over a large bowl. Cover and refrigerate for 1-2 hours or over night.

Combine wine, water, sugar, ornage and rind ans star anise in a large heavy based pan. Bring to the boil, stirring, until sugar has dissloved.

Reduce heat, add pear halves and simmer for 15 minutes or until tender. Remove pears with halve of the liquid.Set aside. Boil remaining liquid until reduced and thickened slightly.

Mix the yoghurt and cinnamon until well combined.

For serving, drain the pears from the liquid and divide between serving bowls. Drizzle with some of the reduced liquid, top with yoghurt and sprinkle with pistachios