2 Salmon Fillets
1 orange juiced
1 sheet of puff pastry
1 egg beaten with a little milk
Leave the salmon to marinate in the fresh orange juice for 30 mins.
Meanwhile cut the puff pastry into 2 pieces large enough to make parcels for the salmon
Lay the salmon on the sheet of puff pastry and make a parcel by pulling the ends together and pinching with a fork. Brush with the egg mixture and pop on a lined baking tray for 20 mins @ 180 or until pastry is golden in colour...
Tuna & Sweetcorn Cakes
1 Can of Tuna Chunks 400g
3 tablespoons of mashed potato
1 egg beaten
3 tablespoons of sweetcorn
Combine drained tuna, sweetcorn, mashed potato & beaten egg. Shape into cakes. Dust in a little flour and fry on a non stick pan with a little olive oil for about 4 mins each side until golden brown and heated through.
Serve with a tossed green salad
Asiany Inspired Tuna Cakes
Swap the egg for 1 tablespoon sweet chilli sauce and add some fresh coriander..
Honey Lemon Chicken
4 tablespoons of lemon juice
3 tablespoons of honey
1 tablespoons of Dijon
4 chicken breasts … whole or cubed..
Pop all of the marinade ingredients into a bowl. Stir well to combine all of the ingredients .
Add the cubed chicken stir and coat with the marinade, allow to marinate, if possible for an hour..
Heat oven to 200 (400F) Gas 6) and place in a casserole dish covered for the first 10 mins.. Stir to combine chicken with marinade and cook for a further 15 mins.
This dish is delicious with baked baby potatoes, drizzled with olive oil & seasalt & cooked for 20 mins @ 200 & some steamed broccoli.
Sesame Chill Beef
500g beef strips
1 red chilli deseeded and finely chopped
2 tbls of oyster sauce
1 tablespoon of sesame seeds
Heat a non stick wok and swirl with a little olive oil, pop the chilli on the pan for 30 seconds then add the beef strips, cook on a high heat for 1 min the add the oyster sauce, continue to cook until the sauce bubbles, add half the sesame seeds and combine. Transfer to a serving dish and sprinkle with the remaining sesame seeds
Serve with steamed rice & a green veggie like steamed sugar snap peas.
Sesame Stir Fry Veggies
Serves 4 – 6
1 red pepper sliced lengthways
1 yellow pepper sliced - lengthways
1 carrot sliced – Lengthways
8/10 mushrooms sliced
1 onion thinly sliced
8/10 sugar snap peas
3 handfuls of beansprouts
2 cloves of garlic bashed
2 tbls of soy sauce
2 tbls of sesame seeds
1 tbls of sesame oil
1 tbls of peanut oil
Begin by slicing the peppers & carrots lengthways around the same size.
Have all the other veggies chopped and ready to go.. (this is the key to good stir fries) About 8 mins before the end of the chicken being ready..
Heat the oil in a non-stick wok & add the garlic & onions cook for about 2 mins before popping in the carrots & peppers drizzle with soy sauce, cook for about 3 mins and then add the mushrooms… they will take about 2 mins to cook whereupon you now add the sugar snaps, remainder of the soy, sesame oil beansprouts & sesame seeds … cook for about another minute and you’re ready !!!
This is also a dish in its own right… serve with noodles or rice for a fantastic vegetarian option…