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Enjoy spring cooking in the sunCooking, Ideas April 14, 2014 - 12:40 pm No Comment
As weather forecasters predict a drastic rise in temperatures over the coming week, it’s understandable that many of us will want to head into the garden to basque in the early summer heat. Whether you’re after something light to serve up to friends over the weekend, of just want something simple to cook and enjoy on your patio one evening after work, we’ve got some great, quick and tasty meals for you to enjoy.
Parmesan Spring Chicken
- 1 egg white
- 5 tbsp finely grated parmesan
- 4 boneless, skinless chicken breasts
- 400g new potatoes, cut into small cubes
- 140g frozen peas
- a good handful of baby spinach leaves
- 1 tbsp white wine vinegar
- 2 tsp olive oil
- Heat your grill to a medium temperature and line the grill pan with foil. Beat an egg white on a plate with a little salt and pepper.
- Tip the Parmesan onto another plate, then dip the chicken into the egg white, then the cheese.
- Grill the coated chicken for 10-12 minutes, turning until browned and crisp.
- Meanwhile, boil the potatoes for 10 minutes, adding the peas for the final 3 minutes, then drain.
- Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste.
- Divide up into four plates, and then serve with the chicken.
Spring Salmon with Minty Vegetables
- 750g small new potatoes, thickly sliced
- 750g frozen peas and beans
- 3 tbsp olive oil
- The zest and juice off of 1 lemon
- small pack of mint (leaves only)
- 4 salmon fillets about 140g/5oz each
- Boil the potatoes in a large pan for 4 minutes. Tip in the peas and beans, bring back up to a boil, and then carry on cooking for another 3 minutes until the potatoes and beans are tender.
- Mix the olive oil, lemon zest and juice and mint in a blender to make a dressing
- Put the salmon in a microwave-proof dish, season, and then pour the dressing over. Cover with cling film, pierce and microwave on high heat for 4-5 minutes until cooked through. Drain the vegetables and mix with the hot dressing and cooking juices from the fish.
- Serve the fish on top of the vegetables.
Spring Fish Pie
- 250g bag washed leaf spinach
- 450g small new potatoes
- 2 eggs
- 300g skinless, boneless white fish fillet, cut into large chunks
- 100g half-fat crème fraîche
- juice ½ lemon
- 1 tbsp olive oil
- First, heat your oven to 220C and then tip the spinach into a colander in the sink and tip the potatoes into a saucepan.
- Bring a kettle full of water to the boil and pour enough over the potatoes to cover and slowly pour the rest over the spinach to wilt it. Bring the potatoes to the boil and cook for 8-10 minutes until tender, then drain and mash.
- Leave the spinach to cool, and then squeeze out excess water with your hands. Scatter the spinach over the bottom of an ovenproof dish, leaving two gaps for the eggs.
- Crack the eggs into the gaps, then season with salt and pepper. Distribute the fish over the spinach and eggs. Spread over the crème fraîche and drizzle with the lemon juice. Loosely spoon over the potatoes, drizzle over the olive oil, then bake for 20-25 minutes until the top is crispy and golden and the sauce is bubbling at the sides.
- Leave to stand for a few minutes, and then serve straight from the dish.
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