Salmon balls with roasted tomato’s & spaghetti

Quick, easy & delicious.

This is a beautiful recipe, ideal for a mid week meal

Serves two hungry people but the recipe is easily scaled up.

Start by preheating your oven to 190 degrees Celsius

Ingredients for the salmon balls

1. 2 x 6 ounce tins of Alaskan Salmon

2. 60g fresh breadcrumbs

3. 1/4 cup spring onions

4. 2 cloves of garlic minced

5. 1/2 teaspoon ginger minced

6. 2 tsp sesame oil

7. 1 beaten egg

   
   

Ingredients for the tomato sauce

1. 400g tin best quality tomatoes

2. 2 tbs tomato purée

3. 2 cloves of garlic crushed

4. Bunch basil (small bunch)

5. 1/4 cup grated Parmisan cheese plus extra to serve

6. Salt and pepper

7. 2 tbs olive oil

8. 1 medium onion finely chopped

   
   

   1/2 pack dried spaghetti

   2 x bunches vine tomatoes

   2 tbs olive oil

   2 cloves of garlic sliced

   
   

   method for salmon balls

   1. Start by making the salmon balls, drain the salmon and chop finely.

   2. Put the chopped onion, garlic, ginger, spring onion, sesame oil, breadcrumbs and the egg in a blender and pulse until smooth, the. Add the salmon and pulse again.

   3. Firm the mixture up for 30 minutes in the fridge.

   
   

   method for the vine tomatoes

   place the vine tomatoes on a baking tray, dress with the olive oil and sprinkle with the garlic.

   roast in the oven for 30 minutes until softened

   
   

   method for tomato sauce

   1. Heat the olive oil in a frying pan, when hot add the onion and fry for ten minutes.

   2. Add the garlic cloves, tinned tomatoes, tomato purée, cook for 20 minutes on a medium heat until the mixture thickens. 3. Add 3/4’s of the basil, reserving some for garnish

   4. Salt & pepper to taste

   
   

   method (2) for salmon balls

   Once the mixture is firmed, remove from the fridge and with moistened hand roll he mixture into 1.5 inch balls. Bake in the oven for 20 minutes.

   
   

   Cook the spaghetti following the instructions on the pack.

   
   

   To serve

   1. Drain the spaghetti.

   2. Top with the tomato sauce.

   3. Arrange the salmon balls on top of the sauce.

   4. Shave a few slivers of Parmisan.

   5. Finish with some basil leaves

   
   

   Enjoy.xx

   
   
   
   

Prawn Linguine Pasta

A fast and fabulous mid week treat.

Serves two generously

Ingredients

250g dried Linguine Pasta (or your pasta of choice)

200g fresh raw prawns (deveined)

200g fresh cherry tomato’s

The juice and zest of a small lemon

50g of salted butter

2 cloves of garlic sliced thinly

Small bunch fresh parsley

125ml white wine

1 egg yolk (whisked)

Salt and pepper to taste

Method

1. Cook the Linguine in boiling salted water as instructed on the packet.

2. Melt the butter in a frying pan and sauté the garlic over a low heat, add the tomato’s.

3. Add the lemon juice and zest then the prawns. Make sure the heat is not too high.

4. Add the wine, salt and pepper and let is all combine gently.

5. When the pasta is cooked, drain and reserve some of the cooking water

   Remove the pan with the prawns from the heat and add a 1/4 cup of the cooking water, then quickly mix in the beaten egg. This will give you a lovely silky sauce.

6. Serve onto warmed dishes, sprinkle with parsley and check the seasoning.
   

   Enjoy. Xx

Hasselback Aubergines

OMG, if ever you need a meal that packs a punch, this is the one.

Every bite crammed full of deliciousness.

Ingredients

1 large white onion finely diced

1 large red pepper finely diced

500g tomato’s finely diced

200g block of feta cheese

75g Parmisan cheese (your favourite)

4 cloves of garlic either sliced or minced

2 tsp dried oregano

1 tsp granulated sugar

100ml olive oil

Salt

Pepper

Method

Cut the top off the aubergines, and using a chop stick at either side, make cuts down the length of the vegetable. Take care not to cut straight through.

Fan the aubergines out slightly and drizzle with olive oil.

I prefer to use an air fryer here, but you could cook them in a regular oven 180 degrees for 20 minutes.

They should then have taken on a bit of colour.

Remove from the oven and let them cool slightly.

Slice your block of feta thinly, and when the aubergine is cool enough to handle, put the feta slices into the gaps in the aubergine.

Spoon the onion, pepper and tomato mixture into an ovenproof dish, then place the aubergines on top. Drizzle with olive oil, and place back into the air fryer or oven at the same temperature for a further 20-25 minutes. This depends on how large your aubergines are).

When cooked remove from the oven and sprinkle over the Parmisan cheese.

Check the seasoning and serve with your sides of choice, a nice crispy green salad, of a chunk of crusty bread would be nice.

Put 50ml olive oil into a deep frying pan or wok and fry for 15 minutes on a medium heat.

Add the garlic, chopped pepper and tomato’s and cook for a further 10 minutes.

Add the oregano, sugar, and a teaspoon each of salt and pepper.

Enjoy….