Preparation time 20 minutes (plus 30 minutes to marinade)
Cooking time 25 minutes
Calories per portion 337
Serves 4
For the Salmon
300g/10oz boneless salmon fillet
1 tbsp soy sauce
Grated rind and juice 1 large orange
1 tbsp clear honey, warmed
1 small red and yellow pepper, deseeded
1 courgette, trimmed
2 medium onions, peeled
8 fresh bay leaves
For the Spicy Rice
1 tbsp olive oil
2-3 garlic cloves, peeled and sliced
1-2 red chillies, according to taste, deseeded and chopped
2 leeks, about 200g/7oz in weight, trimmed, sliced and thoroughly washed
300g/10oz basmati rice
750ml/1 1/4pt vegetable stock, (Bouillon)
225g/8oz French beans, trimmed and chopped
1 large carrot, peeled and grated
Freshly ground black pepper
6 spring onions, trimmed and chopped
2 tbsp freshly chopped coriander, optional
8 wooden kebab skewers, soaked in cold water for 30 minutes
1. Discard the skin and fine pin bones from the salmon, rinse lightly. Cut into bite sized chunks. Place in a shallow dish. Blend the soy sauce with the orange rind, juice and honey and pour over the fish. Cover and leave to marinate for 12 minutes in the refrigerator. Turn the fish over occasionally.
2. Cut the peppers and courgette into equal sized pieces and the onions into wedges. When ready to cook, drain the salmon, reserving the marinade, and thread with the vegetables and bay leaves onto the soaked kebab skewers.
3. Line the grill rack with tinfoil and preheat the grill to hot. Place the kebabs on the grill rack. Cook the kebabs for 12-15 minutes, or until cooked. Turn the kebabs over frequently brushing with the remaining marinade.
4. Meanwhile for the rice dish; heat the oil in a large frying pan, add the garlic, chilli and leeks. Cook stirring for 5 minutes before adding the rice. Continue to cook, stirring for 5 minutes.
5. Add half the stock, bring to the boil, reduce the heat to a simmer, cover and cook for 10 minutes, stirring frequently. Add the chopped beans together with a little more stock and cook for a further 10 minutes or until the rice is tender. Add more stock if needed. Stir in the carrot, black pepper to taste and then the spring onions. Sprinkle with the coriander and serve with the kebabs.
Easy Turkey Bake
Preparation time 20 – 25 minutes
Cooking time 25-30 minutes
Calories per portion 314
Ingredients
550g/lb 4oz potatoes, peeled
350g/12oz cooked turkey breast
1 large red pepper, deseeded and chopped
1 tbsp olive oil
225g/8oz leeks, trimmed, sliced and thoroughly washed
175g/6oz closed cup mushrooms, wiped and cut in half
450ml/3/4pt chicken or vegetable stock made with Just Bouillon stock cube or powder
2 tbsp cornflour
225g/8oz cherry tomatoes, halved
25g/1oz grated mature Cheddar cheese, grated
1. Preheat oven to 190˚C/ 375˚F/Gas Mark 5. Cut the potatoes into 5mm slices and boil for 8 minutes. Drain and reserve. Cut the turkey and red pepper into small pieces and reserve
2. Heat the oil in a frying pan and sauté the leeks, pepper and mushrooms for 5-8 minutes or until softened then stir in the turkey meat. Spoon into a 1.2 litre/2 pint ovenproof gratin dish.
3. Pour all but 3 tbsp of stock into a saucepan and bring to the boil. Blend the cornflour with the reserved stock to a smooth paste. When the stock comes to the boil, add the cornflour paste and cook stirring until the mixture thickens. Cook for 2 minutes then pour over the turkey and vegetable mixture. Stir lightly.
4. Place the halved cherry tomatoes on top then arrange the potato slices over and sprinkle with the grated cheese.
5. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbling. Serve with a crispy green salad.
And Finally.......
Easter Breakfasts
Scrambled eggs with hot cross buns
Porridge with fruit and toast
Melon wedges with croissants and pain au chocolate and a glass of bucks fizz
Muesli with yoghurt and grilled grapefruit.
Wholemeal toast with butter and marmalade
Easter Lunches
Roasted Vegetable Salad with crusty wholemeal bread
Vegetable Stir Fry with Savoury Noodles – using a packet of prepared Oriental vegetables including bean sprouts and pak choi. Served with egg noodles which have been cooked in Just Bouillon stock
Fragrant Prawn Cocktail – king size prawns infused with lemon grass, cardamom, ginger and star anise served on a bed of salad leaves
Roast Turkey – using Just Bouillon to make the gravy for the turkey
Mixed Berries with baby meringues and Raspberry Coulis
Quiche Lorraine (home-made or bought) with salad and new potatoes
Easter Dinners
Seafood Kebabs with Springtime Pasta with Spicy Peach Crumble
Moussaka with a Greek feta salad, olives and warm bread
Mango and Blueberries in Apple and Elderflower Jelly
Turkey wraps with Salad - using the left over turkey breast, baby scones with cream and jam small cakes and Simnel or chocolate cake
Turkey Bake served with a tossed green salad and Fruit Pavlova
Recipes provided by Just Bouillon - the premium stock and gravy experts
Back to Other Recipes |
