Morrocan Cous cous salad - for one as a main side dish
Ingredients
· 100g couscous
· 1/2 vegetable stock cube
· 25g dried apricots, chopped
· 1/2 Pepper chopped
· 1tbsp Garlic chives chopped
· 1/2 red onion, chopped
· vegetable or sunflower oil
· zest and juice 1/4 lemon
· 1 tbsp olive oil
· 1 handful of garden and basil mint, shredded
· Salt and pepper to taste.
Method
1. Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the apricots, and season well. Pour over 100ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
2. Put the onions in a hot pan/roasting dish with oil. Cook with the peppers until coloured.
3. Sprinkle with salt.
4. Use a fork to fluff up the couscous. Add the lemon zest and juice, olive oil and herbs.
5. Tip onto a serving bowl and mix with more shredded mint leaves.
6. Enjoy warm or cold as a side dish with lamb chops, quiche or ham.
Raspberry and Lemon Verbena sponge cake
INGREDIENTS
Lemon Thyme crusted sea trout
Ingredients
APPLE SALAD
- alter quantities according to quantity required
pink lady apples chopped, natural yoghurt, pepper , lemon juice and apple mint.
Ingredients
· 100g couscous
· 1/2 vegetable stock cube
· 25g dried apricots, chopped
· 1/2 Pepper chopped
· 1tbsp Garlic chives chopped
· 1/2 red onion, chopped
· vegetable or sunflower oil
· zest and juice 1/4 lemon
· 1 tbsp olive oil
· 1 handful of garden and basil mint, shredded
· Salt and pepper to taste.
Method
1. Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the apricots, and season well. Pour over 100ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
2. Put the onions in a hot pan/roasting dish with oil. Cook with the peppers until coloured.
3. Sprinkle with salt.
4. Use a fork to fluff up the couscous. Add the lemon zest and juice, olive oil and herbs.
5. Tip onto a serving bowl and mix with more shredded mint leaves.
6. Enjoy warm or cold as a side dish with lamb chops, quiche or ham.
Raspberry and Lemon Verbena sponge cake
INGREDIENTS
- 100g butter, softened, plus extra for greasing
- Grated zest of 1 lemon
- 100g golden caster sugar
- 2 med free-range eggs
- 100g self-raising flour
- ¼ tsp baking powder
- Sm Handful fresh raspberries
- 4 lemon verbena leaves chopped and ground
- Juice of 1 lemon
- 2 tbsp icing sugar, plus extra for dusting
- .Preheat the oven to 180°C/fan160°C/gas 4. Grease tin and line the base with baking paper. Put the butter, lemon zest and sugar into a bowl and beat together with a wooden spoon or an electric whisk until soft and creamy.
- .Crack 1 egg into the butter and sugar mixture and beat it in with your wooden spoon or whisk..
- When you add the second egg, you will need to add a couple of spoonfuls of the flour to stop the mixture from curdling.
- .Sift the remaining flour and baking powder into the cake mixture, then use a metal spoon to fold in (use the spoon to cut through the middle of the mixture, then move it across the bottom of the bowl and up the other side). The idea is to fold in the flour gently, so you don’t push out the air from the mixture. Stir in the raspberries and verbena leaves.
- Bake for 20 minutes or until risen and cooked through. Try not to open the door until the end of the cooking time, or they might not rise properly.
- .Make the icing. Cut the lemon in half and squeeze the juice into a bowl. Sift over the icing sugar and mix together. Poke holes all over the cakes with a skewer, then drizzle the icing over them. When cool enough to handle, tip the cakes out onto a rack, peel off the paper and leave to cool.
Lemon Thyme crusted sea trout
Ingredients
- 250g fresh breadcrumbs
- 50g dried fruit chopped
- 20g fresh lemon thyme chopped plus extra for sprinkling.
- 50g butter melted
- 1kg side of sea trout/ salmon, skin on, pin-boned
- 2 lemons zested
- 1 red onions
- Salt and pepper
- Preheat the oven to 180°C/gas mark 4. Grease a large metal baking tray.
- Melt butter
- Put the breadcrumbs, cranberries, seasoning, chopped onion, lemon thyme, zest into bowl. Mix together, adding butter.
- Place the salmon, skin-side down, on a lightly greased baking tray and cover with a sprinkling of thyme and then the breadcrumb mix, using your hands to press it down. Bake for 20-25 minutes until the crust is lightly golden and the salmon is just cooked. Transfer to a platter.
APPLE SALAD
- alter quantities according to quantity required
pink lady apples chopped, natural yoghurt, pepper , lemon juice and apple mint.