It's worth while keeping the fridge freezer and pantry reasonably stocked... love to be able to fossick around for a tasty lunch.
I did have a box of new baby potatoes. I love them at this time of the year.
I was desperate for a pie for lunch.
We are very fond of pies
Here's a combination that worked
I got 4 pies out 2 sheets of puff pastry
2 with lids and 2 without
2 sheets Puff Pastry
5 baby potatoes steamed till tender
Handful frozen peas
1 onion finely chopped and sauteed till translucent
4 eggs beaten separately
Roll out pastry to fit your pie tins.
Re-roll the scraps till you have 4 bottoms and 2 lids!
Line with pastry and prick with a fork
Healthy amount of grated cheese on bottom
Slice the potatoes and layer
Throw in peas and onion
Beat 1 egg per pie
Season with sea salt and freshly ground black pepper
Add to pie
Put more cheese on the top
Place lids on
Brush with some beaten egg and water to make a glaze
Remove from tins
Cook slightly on a rack
Pick it up in your hand
Dip it into some tomato sauce
I had some beautiful fresh gurnard...this recipe is really
not like Salade Nicoise at all but it flashed through my head.
Some Nicoise flavours in the sauce though.
Simple, perfect for the summer, we might get one of these days.
I haven't put quantities... its up to you.
200gms gurnard per person
1 shallot finely chopped
French dressing (just use your favourite recipe I always have some made in a jar)
For the potatoes
Cook till tender
Slice while warm
Into a bowl with the shallots
Pour over a couple of tablespoons of white wine
Sit and let absorb for about 5 minutes
Then toss with French Dressing
Set aside till ready to use
For the fish
2 tablespoons Olive oil
Sea salt and freshly ground black pepper
1 tablespoon of capers
Good knob of butter
Season the fish with S & P
Saute the fish in olive oil
Don't over cook
Remove and keep warm
Add anchovies mush them up
Throw in a good slurp of white wine
and the juice of a lemon
Turn heat up and bring to boil
Add capers and a good size knob of butter
Add fish back into pan just to coat with the sauce.
Dress the lettuce and tomatoes with your favourite french dressing.
Lay out on the plate
Add the fish
Spoon over the sauce.
Add hard boiled eggs, blanched green beans, olives
Any flavours you like.
I was making chicken stock for the freezer today. I couldn't get any chicken carcasses but they did have a special on legs.
I really love leg meat it is so moist and flavourful.
I put the chicken and vege in a pot to simmer for about1 hour.
Took the legs out, removed the meat and chopped into 2 cm pieces then stuck them back in.
Continued to cook for another couple of hours to extract as much wonderful flavour as possible.
for my stock.
Now what to do with that luscious chicken meat.
I had a quick look in the fridge, all the ingredients for a Waldorf Salad were sitting there.
Great, add chicken
Sit on some crispy lettuce
Accompany with some little new potatoes.
What I did do, that was different to normal, was my dressing
The lemon zest really lifts it, as does the bite from the Piri Piri seasoning.
It was so delicious so I have to share.
Chicken Salad a la Waldorf
So enough for two
3 poached chicken legs
2 sticks celery chopped into small pieces (not too small want to get the texture)
1 small apple, peeled, cored and chopped into small cubes
6 walnut halves chopped in half
8 small potatoes
Baby Cos lettuce leaves
3 tablespoons Best Foods Mayo
Zest of 1 lemon
Juice of 1/2 lemon
Freshly ground black pepper
1 tsp french mustard
Good pinch of Piri Piri seasoning
Mix all of the dressing together in a bowl
Add the rest of the ingredients and serve.