Hi PJ this sounds lovely, i am going to have a crack at it one night, just 1 question
at what point do you add the onion?
HI WB :-)
My apologies for the omission , as Arty rightly says it goes in with the leeks.
The recipe is adapted from one I found in a supermarket mag.
The original had a pastry crust and half the turkey replaced with bacon.
The Mansized version has all the flavour but about nearly 50% less caloires and if, as I did you use instant mash it take half the time !
Got the chicken marinading over night.
I assume this is ok.
Smells good, so should turn out well.
Fingers crossed the missus is in for a treat tomorrow night (the only one mind) and she is going to have to make do with baked spuds and cottage cheese tonight.
450g wholemeal pasta
½ red onion, peeled and sliced
1 clove garlic, peeled and chopped
200g cooked prawns
½ of an 85g bag of fresh watercress, chopped
1 tablespoon lemon juice
2 saucepans
Knife
Tablespoon
Spoon
Colander or sieve
Step by step instructions
- Bring a large pan of water to the boil, add the pasta and cook according to packet instructions
- While the pasta is cooking, place the onion and garlic in the second saucepan together with 2 tablespoons of water and cook with stirring for 5 minutes until the vegetables are softened and most of the water has evaporated
- Stir the prawns into the onion mix and cook for one minute
- When the pasta is cooked, drain it and return it to the same pan
- Stir the prawn mixture, chopped watercress and lemon juice into the warm pasta and serve.
Points for style
Grab king prawns when they are on special offer, the texture and flavour are superior to the little ones. Add a good twist of black pepper over the finished dish.
This colourful, robust meal in a bowl makes the most of cheap white fish such as pollock or coley. Their flesh isn’t as white as cod, but the flavour is great and their firm flesh makes good eating.
Calorie count
Approx 340 calories per serving
Kit you'll need
2 spring onions, chopped
100g potato, peeled and diced
50g tinned or frozen sweetcorn kernels
400ml skimmed milk
200g coley or pollock fillets, cut into chunks
2 tsp chopped fresh parsley
ground black pepper
Saucepan with lid
Spoon
Knife
Step by step instructions
- Place the diced potato, sweetcorn and spring onion in the saucepan with the milk
- Bring to the boil, cover and simmer for 15 mins until the potatoes are soft
- Add the coley or pollock chunks and simmer for a further 5 mins
- Serve sprinkled with chopped parsley and black pepper
Points for style
Don’t try freezing this soup - the texture will be ruined. It will keep for 24 hours in the fridge.
It isn’t worth cooking fresh salmon for this recipe. Mash cooked potato remaining from a previous meal or use instant mash for quick meal with not a frying pan in sight.
Calorie count
Approx 450 cals per serving
Kit you’ll need
225g mashed potato
225g canned salmon, skin and bones removed
2 teaspoons English mustard
1 teaspoon tomato puree
25g flour
1 egg, beaten
2 slices of wholemeal bread
Fork
Bowl
Teaspoons
2 plates
Blender
Oven tray
Step by step instructions
- Set the oven on to Gas 7, 220 °C
- Place the salmon, potato, mustard and tomato puree in the bowl and mash together with the fork
- Whizz the bread into crumbs in the blender
- Put the breadcrumbs on one plate, the beaten egg on the second
- Divide the fish mixture into 4 and using your hands, shape each portion into a round patty
- One at a time, dip the patties first into the beaten egg, then the breadcrumbs
- Place the coated patties on the baking tray and cook for 20 -25 mins, turning halfway through
Points for style
Add a good dash of black pepper to the mixture or omit the mustard and tomato and add fresh chopped herbs.
