Fisherman's Stew

 

4 servings (500 calories per serving)

• 3 tablespoons olive oil
• 2 onions, finely chopped
• 3 garlic cloves,crushed
• 2 stalks celery, finely sliced
• ½ teaspoon dried red chili flakes
• 2 teaspoons smoked paprika
• 1½ cups dry white wine
• 2 (14½ oz) cans chopped tomatoes
• 2 bay leaves
• 500 gr boiling (waxy) potatoes, peeled and diced
• 600 gr mixed seafood such as skinless white fish (boned and diced), peeled raw prawns, squid, scallops, mussels, clams
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• ½ cup chopped fresh flat-leaf parsley
• Salt and ground black pepper
• 2 lemons, cut into wedges

1. Heat the oil in a saucepan over medium heat.
2. Sauté the onions, garlic and celery until soft but not coloured ; stir in the chili flakes and paprika, ten add the wine and cook until the liquid has reduced by half.
3. Add the tomatoes, bay leaves and potatoes and bring to a boil ; reduce the heat and simmer for 15 minutes, or until the potatoes are soft.
4. Add te seafood, pushing it gently into the liquid ; cover and simmer for 5 minutes, or until the seafood is just cooked.
5. Gently stir in the sugar, lemon juice, parsley and some salt and black pepper.
6. Serve with lemon wedges.

BON APPÉÉÉÉTIT

Baked Potato Quarters with Smoked Salmon

 

4 as a starter, 8 as a snack

• 8 small baking (floury) potatoes
• 2 tablespoons olive oil
• Salt and ground black pepper
• 1 tablespoon butter
• 125 gr smoked salmon
• 1 tablespoon lemon juice
• Two-third cup low-fat plain yogurt
• 1 tablespoon capers, drained and chopped
• 2 tablespoons chopped fresh dill
• Small sprigs of fresh dill, to garnish

1. Preheat the oven to 400F (200C).
2. Scrub the potatoes and dry them with paper towel.
3. Thread them onto metal skewers, brush with 1 tablespoon olive oil, then sprinkle with a little salt ; arrange on a baking tray and bake for 1-1¼ hours or until tender.
4. Remove the potatoes from the skewers and cut them in half lengthwise ; scoop out some of the flesh, leaving a layer of potato next to the skin about 1 cm thick.
5. Cut each piece in half lengthwise again and place, flesh side up, on a large, clean baking tray.
6. Melt the butter with the remaining oil and season with salt and black pepper ; lightly brush this mixture over the flesh side of the potatoes, return to the oven and bake for a further 12-15 minutes, or until golden and crisp.
7. Meanwhile, cut the smoked salmon into thin strips and sprinkle with the lemon juice ; in a bowl, mix together the yogurt, capers and chopped dill, then stir in the salmon.
8. Allow the potato quarters to cool 1-2 minutes, then top each with a little of the salmon and yogurt mixture and garnish with a dill sprig.
9. Serve warm.

BON APPÉÉÉÉÉÉTIT

Jambalaya

 

                    The spicy tomato flavour and aroma of this one-pot rice dish make it really appealing. Tender chunks of dish, juicy shrimp and plenty vegetables all combine to make a well-balanced, complete meal.

4 servings (378 calories per serving)

• ¼ cup olive oil
• 1 large red onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ head of celery, finely diced and leaves reserved for garnish
• 1 red pepper, deseeded and chopped
• ½ teaspoon chili powder
• 1 teaspoon ground cumin
• 1¼ cups long-grain rice
• 2 x 398ml cans chopped tomatoes
• 1 tablespoon chopped resh thyme or 1 teaspoon dried thyme
• 300 grams skinned firm white fish fillet, cut into four pieces
• 8 peeled raw shrimp
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 lemon wedges

1. Put the oil in a large, deep frying pan and heat gently.
2. Add the onion, garlic, celery, red pepper, chili and cumin.
3. Cook, stirring often, for 10-12 minutes until softened.
4. Add the rice and cook, stirring, 2 minutes.
5. Drain the tomatoes in a sieve over a heatproof measuring cup or bowl, then set aside.
6. Add the tomatoes to the rice, sprinkle the thyme over the top, stir well and reduce the heat a little.
7. Make up the tomato juice to 4 cups with boiling water, pour into the pan and stir well.
8. Bring to a boil, then reduce the heat, cover the pan with a lid slightly ajar, and simmer gently for 10 minutes.
9. Season the rice to taste, then place the pieces of fish on top, continue cooking, partly covered as before, for 5 minutes.
10. Then add the shrimp, partly cover the pan again and cook for a further 5 minutes or until the shrimp have turned pink, the fish pieces are cooked and the rice is tender.
11. The dish should be moist, not dry.
12. Remove from the heat, cover tightly and leave 5 minutes.
13. Scatter celery leaves  and parsley over the top and serve with lemon wedges.

BON APPÉÉÉÉÉÉTIT

Ginger-Lime Scallop Ceviche

 

                    You can present it in a bowl with tortilla or plaintain chips for a casual party, on a small bed of watercress or baby arugula for an appetizer, or in a stemmed martini or champagne glass for a special occasion such as New Year's Eve.

8 servings

• 1 tablespoon chopped scallion greens
• 1 garlic clove, minced
• 1 tablespoon chopped cilantro
• ½ yellow bell pepper, seeded, cut into small dice
• ½ red bell pepper, seeded, cut into small dice
• 2 teaspoons minced fresh jalapeno
• ¼ teaspoon sea salt
• 1 (½-inch) piece fresh ginger, peeled and chopped
• Juice of 2 limes
• 1 tablespoon grapeseed oil
• 1 pound sea scallops, diced (if substituting bay scallops, just slice them in half)

1. In a bowl, combine the scallions, garlic, cilantro, bell peppers, jalapeno, salt, ginger, lime juice, and oil.
2. Add the scallops to the bowl and toss gently, coating with the marinade.
3. Cover with plastic wrap and refrigerate, stirring occasionally, for 30 minutes (for a rarer ceviche) to 3 hours (for one that is fully cooked).
4. Sprinkle with salt and pepper to taste and serve.

BON APPÉÉÉÉÉTIT

Shrimp, Watermelon and Halloumi Kabobs "Ultimate BBQ"

 

                    With a high melting point, halloumi cheese is a great choice for the grill. It is popular in Greek and Turkish cuisines and is made from a mixture of goat and sheep milk.

6 servings

• 36 unpeeled jumbo raw shrimp, peeled, leaving tails on and deveined
• 12 (12-inch) wooden skewers, soaked in water for 30 minutes
• Cilantro-Lime Marinade, recipe belows
• 12 oz. halloumi cheese, cut into 1½-inch cubes
• 24 (2-inch) watermelon cubes
• 3 tablespoons fresh cilantro leaves, torn
• 3 tablespoons fresh mint leaves, torn

1. Combine shrimp and ½ cup Cilantro-Lime Marinade in a large zip-top plastic freezer bag.
2. Combine cheese and ½ cup Cilantro-Lime Marinade in a large zip-top plastic freezer bag.
3. Seal bags, chill 30 minutes, turning occasionally.
4. Preheat grill to 350F to 400F medium-high heat.
5. Remove shrimp and cheese from marinades, discarding marinades.
6. Thread shrimp, watermelon, and cheese alternately onto skewers, leaving a one/eight inch space between pieces.
7. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink.
8. Sprinkle with cilantro and mint.
9. Serve with the remaining Cilantro-Lime Marinade.

Cilantro-Lime Marinade

                    This marinade also doubles as a vinaigrette and dipping sauce, and the sweetness can be adjusted by adding more sugar if you'd like.

Gives 2 cups

• 1 cup red wine vinegar
• ½ cup chopped fresh cilantro
• 2 tablespoons seeded and minced jalapeno pepper
• 1 tablespoon sugar
• 2 tablespoons lime zest
• ¼ cup fresh lime juice
• 2 tablespoons Dijon mustard
• 2 garlic cloves, pressed
• 1 teaspoon salt
• 1 cup canola oil

1. Whisk together vinegar, and next 8 ingredients until blended.
2. Add canola oil in a slow, steady stream, whisking constantly until smooth.
3. Refrigerate in an airtight container for up to a week.

BON APPÉÉÉTIT

Chilean Squid Casserole "Caribbean cooking"

 

                    This hearty stew is ideal on a cold evening. The potatoes disintegrate to thicken and enrich the sauce, making a warming, comforting main course.

Serves 6

• 800 gr squid
• 45 ml olive oil
• 5 garlic cloves, crushed
• 4 fresh jalapeno chillies, seeded and finely chopped
• 2 celery sticks, diced
• 500 gr small new potatoes, peeled and quartered
• 400 ml dry white wine
• 400 ml fish stock
• 4 tomatoes, diced
• 30 ml chopped fresh flat leaf parsley
• Salt
• Corn bread, to serve "click here for a recipe"

1. Clean the squid under cold water.
2. Pull the tentacles away from the body, the squid's entrails will come out easily.
3. Remove the cartilage from inside the body cavity and discard it, wash the body thoroughly.
4. Pull away the membrane that covers the body.
5. Cut between the tentacles and head, discarding the head and entrails.
6. Leave the tentacles whole but discard the hard beak in the middle.
7. Cut the body into thin rounds.
8. Heat the oil, add the garlic, chillies and celery and cook for 5 minutes.
9. Stir in the potatoes, then add the wine and stock.
10. Bring to the boil, then simmer, covered, for 25 minutes.
11. Remove from the heat and stir in the squid, tomatoes and parsley.
12. Cover and leave to stand until the squid is cooked.
13. Serve immediately with the corn bread.

BON APPÉÉÉÉTIT

Crab, Coconut and Coriander Soup "Caribbean cooking"

 

                    Quick and easy to prepare, this soup has all the flavours associated with the Bahia region of Brazil, creamy coconut, palm oil, fragrant coriander and, of course, chilli.

Serves 4

• 30 ml olive oil
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, crushed
• 1 fresh red chilli, seeded and chopped
• 1 large tomato, peeled and chopped
• 45 ml chopped fresh coriander
• 1 litre fresh crab or fish stock
• 500 gr crab meat
• 250 ml coconut milk
• 30 ml palm oil
• Juice of 1 lime
• Salt
• Hot chilli oil and lime wedges, to serve

1. Heat the olive oil in a pan over a low heat, stir in the onion and celery, and sauté gently for 5 minutes, until softened and translucent.
2. Stir in the garlic and chilli and cook for a further 2 minutes.
3. Add the tomato and half the coriander and increase the heat.
4. Cook, stirring, for 3 minutes, then add the stock, bring to the boil, then simmer for 5 minutes.
5. Stir the crab, coconut milk and palm oil into the pan and simmer on a very low heat for a further 5 minutes.
6. The consistency should be thick, but not stew-like, so add some water if needed.
7. Stir in the lime juice and remaining coriander, then season with salt to taste.
8. Serve in heated bowls with the chilli oil and lime wedges on the side.

BON APPÉÉÉÉÉTIT

Coconut King Prawns "Caribbean cooking"

 

                    Popular throughout the Caribean Islands, these butterflied prawns look very pretty and they taste wonderful when partnered with a crisp coconut and chive coating.

Serves 4

• 12 king prawns (jumbo shrimp), peel and devein leaving the tails intact
• 2 garlic cloves, crushed
• 15 ml lemon juice
• 60 ml fine dry unsweetened shredded coconut
• 160 ml chopped fresh chives
• 150 ml milk
• 2 eggs, beaten
• Salt and pepper
• Oil, for deep-frying
• Lime or lemon wedges and fresh flat leaf parsley, to garnish

1. Cut the prawns almost to the belly so that they canbe opened out.
2. Rinse the prawns under cold water and pat dry.
3. Mix the garlic and lemon juice with a little seasoning in a shallow dish, then add the prawns, toos to coat, cover and marinate for about 1 hour.
4. Mix the coconut and chives in a separate shallow dish, and put the milk and eggs in two small bowls.
5. Dip each prawn into the milk, then into the beaten egg and finally into the coconut and chive mixture.
6. Heat the oil in a large pan or deep-fryer and fry the prawns for about 1 minute, until golden.
7. Lift out and drain on kitchen paper.
8. Serve hot, garnished with lime or lemon wedges and parsley.

BON APPÉÉÉÉTIT

Shrimp Burgers "Ultimate BBQ"

 

                    The preparation for these shrimp burgers is similar to that crab cakes. The shrimp are held together with a spicy mixture of egg and cracker crumbs, and the the patties are grilled until lightly crisp.

4 servings

• 1¼ lb unpeeled, medium-size raw shrimp
• Vegetable oil cooking spray
• 1 large egg, lightly beaten
• 1 tablespoon mayonnaise
• 2 teaspoons fresh lemon juice
• ½ teaspoon salt
• Pinch of Cayenne pepper
• 3 tablespoons finely chopped celery
• 2 tablespoons chopped green onion
• 1 tablespoon chopped fresh parsley
• 1¼ cups crush cornbread crackers
• 4 kaiser rolls with poppy seeds, split
• Sweet 'n' Spicy tartar sauce, recipe belows
• 4 Bibb lettuce leaves

1. Peel shrimp, devein and cut each shrimp into thirds.
2. Line a 15- x 10-inch jelly-roll pan with aluminium foil and coat with cooking spray.
3. Stir together egg and next 4 ingredients until blended ; stir in celery, green onion, and parsley.
4. Fold in shrimp and cracker crumbs, mixture will be very thick.
5. Shape into 4 patties, 4-inch-wide, 1-inch-thick.
6. Place patties on prepared pan, cover and chill 1 to 24 hours ; transfer to freezer, and freeze 30 minutes.
7. Coat cold cooking grate with cooing spray, and place on grill.
8. Preheat grill to 350F to 400F heat, grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula.
9. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.
10. Grill rolls, cut side down until lightly toasted.
11. Serve burgers on buns with Sweet 'n' Spicy tartar sauce and lettuce.

Sweet 'n' Spicy Tartar Sauce

                    The shrimp burgers need a healthy dollop of this spicy tartar sauce. You can whip it up in minutes, and also serve it with your favorite grilled white fish.

1 cup

• 1 cup mayonnaise
• 2 tablespoons chopped fresh parsley
• 2 tablespoons prepared horseradish
• 1½ teaspoons Cajun seasoning
• 1½ teaspoons fresh lemon juice
• ¼ teaspoon paprika

1. Stir together all ingredients in a bowl.
2. Cover and chill 30 minutes to 24 hours.
3. Refrigerate in an airtight container for up to 3 days.

BON APPÉÉÉÉÉÉTIT

Barbecue Shrimp "Ultimate BBQ"

 

                    This New Orleans favorite is simple to prepare, and you'll want to soak up every last bit of the spicy butter sauce with a crusty baguette.

4 servings

• 1 cup butter, divided
• 6 garlic cloves, pressed
• ½ cup Worcestershire sauce
• ¼ cup fresh lemon juice
• ¼ cup bottled chili sauce
• 2 teaspoons ground black pepper
• 1½ tablespoons Old Bay seasoning
• 1 teaspoon paprika
• 1 teaspoon dried Italian seasoning
• 1 lemon, sliced
• 2 lb unpeeled, large raw shrimp
• Hot sauce, optional
• Lemon wedges
• 2 French bread baguettes, sliced

1. Melt ¼ cup butter in a skillet over medium-high heat 2 minutes.
2. Add garlic, and sauté until fragrant and lightly browned, remove from heat and spoon into a 6-qt oval-shaped slow cooker.
3. Add remaining ¾ cup butter, Worcestershire sauce, and next 7 ingredients.
4. Cover and cook on LOW 2 hours.
5. Add shrimp to slow cooker, cover and cook on HIGH 45 minutes or until shrimp turn pink, stirring once after 30 minutes.
6. Add hot sauce, if desired.
7. Serve with lemon wedges and French bread.

BON APPÉÉÉÉÉÉÉÉÉTIT

Crab Cake-Stuffed Portobellos

 

                    Served as an appetizer or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant.

6 servings

• 6 large portobello mushrooms
• ¾ cup finely chopped sweet onion
• 2 tablespoons olive oil, divided
• 1 package (8 ounces) cream cheese, softened
• 1 egg
• ½ cup seasoned bread crumbs
• ½ cup plus 1 teaspoon grated Parmesan cheese, divided
• 1 teaspoon seafood seasoning
• 2 cans (6-½ ounces each) lump crabmeat, drained
• ¼ teaspoon paprika

1. Remove stems from mushrooms and set caps aside.
2. In a small skillet, saute onion in 1 tablespoon oil until tender.
3. In a small bowl, combine the cream cheese, egg, bread crumbs, ½ cup cheese and seafood seasoning, gently stir in the crab and the onion.
4. Spoon ½ cup crab mixture into each mushroom cap, drizzle with remaining oil.
5. Sprinkle with paprika and remaining cheese.
6. Place in a greased 15-in x 10-in x 1-in baking pan.
7. Bake uncovered, at 400F for 15-20 minutes or until mushrooms are tender.
8. Serve with lemon wedges, cocktail sauce or tartar sauce.

BON APPÉÉÉÉÉÉTIT

Mini Scallop Casseroles

 

                    Tiny and tender bay scallops take center stage in these miniature dishes. They're reminiscent of potpies, very creamy and packed with flavorful veggies in every bite.

4 servings

• 3 celery ribs, chopped
• 1 cup sliced fresh mushrooms
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 tablespoons butter
• One-third cup all-purpose flour
• Salt and pepper, to taste
• 2 cups milk
• 1 pound bay scallops

Topping

• 1 cup soft bread crumbs
• 1 tablespoon butter, melted
• ¼ cup shredded cheddar cheese

1. In a large skillet, saute the celery, mushrooms, green pepper and onion in butter until tender.
2. Stir in the flour, salt and pepper until blended, gradually add the milk.
3. Bring to a boil, cook and stir for 2 minutes or until thickened.
4. Reduce heat, add the scallops.
5. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.
6. Divide mixture among four 10-oz ramekins or custard cups.
7. In a small bowl, combine crumbs and butter, sprinkle over the scallop mixture.
8. Bake, uncovered, at 350F for 15-20 minutes or until bubbly.
9. Sprinkle with cheese, bake 5 minutes longer or until cheese is melted.

BON APPÉÉÉÉÉÉÉÉTIT

Seafood Lasagna

 

                    This rich, satisfying dish is loaded with scallops, shrimp and crab in a creamy sauce.

12 servings

• 1 green onion, finely chopped
• 2 tablespoons canola oil
• 2 tablespoons + ½ cup butter, divided
• ½ cup fish or chicken stock
• 1 bottle "8 ounces" clam juice
• 1 pound bay scallops
• 1 pound uncooked small shrimp, peeled and deveined
• 1 package "8 ounces" imitation or real crabmeat, chopped
• ½ cup all-purpose flour
• 1½ cups milk
• Salt and pepper
• 1 cup heavy whipping cream
• ½ cup shredded Parmesan cheese, divided
• 9 lasagna noodles, cooked and drained

1. In a large skillet, saute onion in oil and 2 tablespoons butter until tender.
2. Stir in broth and clam juice, bring to a boil.
3. Add scallops, shrimp and crab and a pinch of pepper, return to boil.
4. Reduce heat, simmer, uncovered, for 4-5 minutes or until the shrimp turn pink and scallops are firm and opaque, stirring gently.
5. Drain, reserving cooking liquid and set seafood mixture aside.
6. In a large saucepan, melt the remaining butter, stir in the flour until smooth.
7. Combine milk and reserved cooking liquid, gradually add to the saucepan.
8. Add salt and pepper, to taste, and bring to a boil, cook and stir for 2 minutes or until thickened.
9. Remove from the heat, stir in cream and ¼ cup cheese.
10. Stir ¾ cup white sauce into the seafood mixture.
11. Spread ½ cup white sauce in a greased 13-in x 9-in, baking dish.
12. Top with three noodles, spread with half of the seafood mixture and 1¼ cups sauce, repeat layers.
13. Top with the remaining noodles, sauce and cheese.
14. Bake, uncovered, at 350F for 35-40 minutes or until golden brown.
15. Let stand for 15 minutes before cutting.

BON APPÉÉÉÉÉÉTIT

Fish Burgers

                    These burgers have a wonderful subtle smoky flavor due to the addition of smoked haddock. If you prefer, other smoked fish, such as cod or mackerel, would also work well.

Serves 4

• 5 oz/140 gr potatoes, peeled and cut into chunks
• Salt and pepper
• 8 oz/225 gr cod fillet, skinned
• 8 oz/225 gr smoked haddock, skinned
• 1 tablespoon grated lemon rind
• 1 tablespoon chopped fresh parsley
• 1-2 tablespoons all-purpose flour
• 1 egg, beaten
• 1½ cups fresh white bread crumbs
• 2 tablespoons corn oil

1. Cook the potatoes in a pan of lightly salted boiling water for 15-20 minutes, or until tender, drain well and mash.
2. Chop the fish into small pieces, then place in a food processor with the mashed potatoes, lemon rind, parsley, and salt and pepper to taste.
3. Using the pulse button, blend together.
4. Shape into 4 equal-size burgers and coat in flour, cover and let chill for 30 minutes.
5. Place the egg and bread crumbs in 2 separate bowls and coat the burgers first in the egg, allowing any excess to drip back into the bowl, then in the bread crumbs and let chill for an additional 30 minutes.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 4-5 minutes on each side or until golden and cooked through.
8. Place a few lettuce leaves on the bases of 4 lightly toasted whole-wheat baps, top with a burger, and a squeeze of tomato ketchup.
9. Add the lid and serve.

BON APPÉÉÉÉÉTIT

Fresh Tuna Burgers with Mango Salsa

 

                    Fresh tuna, chili, and mango are united in a totally modern burger. Tuna is best eaten slightly pink as it can be rather dry if overcooked. It is also important that the burgers are piping hot before serving.

Serves 4-6

• 8 oz/225 gr sweet potatoes, peeled and cut into chunks
• Salt
• 1 lb/450 gr fresh tuna steaks
• 6 scallions, finely chopped
• 6 oz/175 gr zucchini, grated
• 1 fresh jalapeno chili, seeded and finely chopped
• 2 tablespoons prepared mango chutney
• 1 tablespoon corn oil

Mango salsa

• 1 large ripe mango, peeled and seeded
• 2 ripe tomatoes, finely chopped
• 1 fresh red jalapeno chili, seeded and finely chopped
• 1½-inch/4-cm piece cucumber, finely diced
• 1 tablespoon chopped fresh cilantro
• 1-2 teaspoons honey

1. Cook the sweet potatoes in a pan of slightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well, then mash and place in a food processor, cut the tuna into chunks and add to the potatoes.
3. Add the scallions, zucchini, chili, and mango chutney to the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour.
5. Meanwhile make the salsa, slice the mango flesh, reserving 8 good slices for serving.
6. Finely chopped the remainder, then mix with the tomatoes, chili, cucumber, cilantro, and honey.
7. Mix well, then spoon into a small bowl, cover and let stand for 30 minutes to allow the flavors to develop.
8. Heat a heavy-bottom skillet and add the oil.
9. When hot, add the burgers and cook over medium heat for 4-6 minutes on each side or until piping hot.
10. Place some salad greens on 4-6 halved wedges of cornbread, top slices of reserved mango, then the burger.
11. Spoon over a little salsa and serve with the other half of bread.

BON APPÉÉÉÉÉÉÉÉÉTIT

Crispy Salmon Burgers with Pine Nuts

 

                    Fresh salmon, spinach, and pine nuts create a very colorful burger. Be sure to squeeze as much water as possible out of the fresh spinach, otherwise the burgers may be rather soggy.

Serves 4-6

• 10 oz/300 gr potatoes, peeled and cut into chunks
• Salt and pepper
• 1 lb/450 gr fresh salmon fillet, skinned
• 4 cups fresh spinach leaves
• ½ cup pine nuts, roasted
• 2 tablespoons finely grated lemon rind
• 1 tablespoon chopped fresh parsley
• 2 tablespoons whole-wheat flour
• 1 cup sour cream
• 1½-inch/4-cm piece cucumber, peeled and finely chopped
• 2 tablespoons corn oil

1. Cook the potatoes in a pan lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well, then mash and set aside.
3. Cut the salmon into chunks.
4. Reserve a few spinach leaves for serving, than blanch the remainder in a pan of boiling water for 2 minutes, drain, squeezing out any excess moisture, than chop.
5. Place the spinach in a food processor with the salmon, potatoes, pine nuts, 1 tablespoon of the lemon rind, parsley, and salt and pepper and, using the pulse button, blend together.
6. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour.
7. Coat the burgers in the flour.
8. Mix the sour cream, remaining lemon rind, and cucumber together in a bowl, then cover and let chill until required.
9. Heat a heavy-bottom skillet and add oil.
10. When hot, add the burgers and cook for 4-6 minutes on each side or until piping hot.
11. Place the reserved spinach leaves on 4-6 whole-wheat baps, top with the burgers, then spoon over a little of the sour cream mixture and place the lid in position.
12. Serve.

BON APPÉÉÉÉÉÉÉÉÉTIT

Smokey Trout Burgers with Pesto Relish

 

                    Smoked fish and bacon may seem a strange combination, but they work really well together here, especially when teamed with the fresh and fragrant pesto relish.

Serves 4

• 8 oz/225 gr potatoes, peeled and cut into chunks
• Salt and pepper
• 12 oz/350 gr smoked trout fillets, flaked
• 2 teaspoons creamed horseradish
• 6 scallions, finely chopped
• 6 oz/175 gr zucchini, coarsely grated
• 2 tablespoons whole-wheat flour
• 8 lean Canadian bacon slices
• 2 tablespoons corn oil

Pesto Relish

• 3 tablespoons fresh basil
• ¼ cup pine nuts, toasted
• 3 garlic cloves
• Two-third cup olive oil
• 1½ oz/40 gr Parmesan cheese, freshly grated
• 1½-inch/4 cm piece cucumber, peeled and finely diced
• 4 scallions, finely chopped
• 2 plum tomatoes, finely diced

1. Cook the potatoes in a pan of lightly salted water for 15-20 minutes, or until cooked.
2. Drain, mash, and place in a large bowl.
3. Add the trout, horseradish, scallions, zucchini, and salt and pepper to taste and mix together.
4. Shape into 4 equal-size burgers, let chill for 1 hour, then coat in the flour and wrap each in 2 slices of bacon.
5. Meanwhile, prepare the relish.
6. Place the basil, pine nuts and garlic in a food processor and blend for 1 minute.
7. With motor running, gradually pour in the oil and continue to blend until all the oil has been incorporated.
8. Scrape into a bowl and stir in the cheese, cucumber, scallions and tomatoes, spoon into a serving bowl.
9. Heat a heavy-bottom skillet and add the oil.
10. When hot, add the burgers and cook over medium heat for 3-4 minuteson each side until golden and piping hot.
11. Place on the bases of 4 ciabatta rolls with sald greens and charred red bell pepper wedges and a little pesto relish.

BON APPÉÉÉÉÉÉÉÉTIT

Coconut Shrimp with Dipping Sauce

 

                    With crispy coconut-cilantro breading and a sweet apricot sauce, these delicious shrimp would be great for any occasion, from an appetizer party to a weeknight dinner.

5 servings

• 1 can "14 ounces" light coconut milk, divided
• 1 jalapino pepper, seeded and chopped
• ¼ cup minced fresh cilantro
• 1¼ pounds uncooked medium shrimp
• ¾ cup all-purpose flour
• 4 egg whites
• ¾ cup panko bread crumbs
• ¾ cup flaked coconut, lightly toasted
• One-third cup reduced-sugar apricot preserves
• 1 teaspoon spicy brown mustard

1. Place 2 tablespoons coconut milk in a small bowl, cover and refrigerate.
2. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk.
3. Peel and devein shrimp, leaving tails on ; add to bag, seal and turn to coat and refrigerate for 1 hour.
4. Place flour in a shallow bowl ; in another bowl, lightly beat the egg whites.
5. In a third bowl, combine bread crumbs and coconut.
6. Drain and discard marinade.
7. Dip shrimp in flour and egg whites, then roll in crumb mixture.
8. Place on a baking sheet coated with cooking spray.
9. Bake at 400F (200C) for 7-9 minutes on each side or until lightly browned.
10. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk ; serve with shrimp.

BON APPÉTIT