Dinner

Father’s Day Dinner

Hi everyone! I hope you all had a lovely weekend and all this rain isn’t getting my fellow Irish bloggers down too much. This weekend I cooked dinner for Mr. Simply Homemade as a little Father’s Day celebration……..there really are only so many ‘Super Dad’ socks you can present your husband with over the years, cooking him dinner now seems like a much better option!
Here is what we had.
Prawn & Watercress Spring Rolls

 

I made these using Kevin Dundon’s recipe for Crab & Watercress Spring rolls, http://www.kevindundon.com/kilmore_quay_crab_and_watercress_spring_roll.html,  with the ONLY changes being that I used prawns (same quantity) instead of crab and filo pastry instead of spring roll wrappers. . They were absolutely delicious.
Prawn & Watercress Spring Roll

 

Salmon & Prawn Pie


Ingredients (for 2 servings)
150g large peeled prawns
175g salmon fillet cubed
A little olive oil
1 small red onion, finely chopped
75ml white wine
½ tbsp white flour, mixed to a paste with cold water
50ml fish stock made with ¼ cube (I actually used a dash of fish sauce here with a little water)
100ml Milk
½ tbsp Dijon mustard
1 tbsp chopped fresh dill
1 tbsp capers rinsed & drained (I omitted these as we’re not great lovers of capers)
2 sheets filo pastry

1. Preheat oven GM6/200C/FAN 180. Place the salmon & prawns in the base of a shallow pie dish
2. Heat the oil in a pan 7 sauté the onion for 3-4 minutes until it starts to soften.
3. Add the white wine & simmer for 1-2 minutes to reduce slightly. Add the flour paste in a slow trickle, whisking with a balloon whisk all the time until the sauce has thickened. Turn off the heat, add the Dijon mustard and season well.
4. Sprinkle the capers, if using, over the fish, then cover with the herby sauce.
5. Take each sheet of filo and crumple loosely, then place on top of the fish. Repeat with the other sheet. Egg wash the pastry.
6. Place in the oven for 25-30 minutes until the pastry is golden brown & the filling piping hot.

I must confess, I forgot to buy the fresh dill whilst purchasing the other ingredients for this meal, therefore I used dry dill and was, admittedly,  a little heavy handed with it, however the pie itself was still delicious and will deifinetly be made again.

This recipe came from the Spring 2010 Weight Watchers ‘Irresistible’ Magazine

Prawn & Salmon Pie
Raspberry Cream
This dessert is light, very adaptable & extremely simple to throw together.

 

Ingredients (for 2 servings)
1-2 tbsp raspberry jam
60 ml boiling water
4 sponge fingers ( I actually used pieces of orange Madeira cake, recipe here, http://simplyhomemade-nic.blogspot.com/2011/05/lemon-madeira-cake.html , just swap oranges for lemons. The combination of the raspberry & orange was simply mouth watering & very moreish!!)
100g raspberries.
Cream
Grated Chocolate

. Dissolve the jam in the boiling water, add more water if necessary, until you have a syrup mixture. If you are using sponge fingers, soak them in the syrup. If you are using the Madeira cake or any other ‘softer’ cake just do as follows.
2. In a serving glass layer fresh raspberries, the Madeira and then pour over the syrup. Top with cream and repeat these layers again. Garnish with raspberries and a little grated chocolate.
Then savour every mouthful!
*Recipe from Feb/March 2011 Easy Food Magazine

Raspberry Cream
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