FAMILY HOLIDAYS: GREEK LAMB KOFTAS, make ahead, buffets & picnics

Luscious lamb koftas, delicately layered with spices and herbs...

updated 1 May 2018; photos   16/5/16

One of the most popular 67goingon50 recipes of all time
'Beautifully seasoned & spiced; brought back memories of the Mediterranean.' Taster

Koftas, Greek style, are full of flavour -- without heat -- and will please the kids as well as the adults on a holiday.  

Most of it can be prepared the day before: the meat can be mixed and moulded and the tahini sauce made.  Both can be refrigerated in a couple of layers of cling film until needed.  

Though it doesn't take much time to prep the salad on the day and is better for it, in an emergency the veg can be pre-cut and stored in an air tight container.

The photo shows the koftas in homemade chickpea flour wraps (for the wheat-phobic) but the cigar-sized sausages also fit beautifully into pitta pockets.  The raw cabbage salad, smothered with tahini-yoghurt dressing, ensures nearly all your 5-a-day veg quota is met. 

Minced lamb is traditional for this dish but minced beef or turkey thigh can also be used.  

Cost: £6.50 (3/23) for lamb; the frugal should go for turkey thigh or beef mince
Feeds: 6-8

Ingred for Koftas (cabbage salad & Tahini Dressing below)

   500 gm minced 10% fat lamb (or turkey or beef)
  
    1 med onion or half a Spanish onion, grated or processed into small shards
    1.5 tsp paprika
    1.5 tsp cumin
    1 tsp cinnamon
    1 tsp dried coriander
    
    zest of one lemon
    2-3 tbsp fresh mint, chopped medium fine, or 1 tsp dried
    2-3 tbsp fresh parsley, chopped medium fine, or 1 tsp dried
    1 egg (opt)
    pepper & salt

Method:

1. Start the night before
2. Spread out mince; cover with onion and dried herbs; mix well but lightly with two forks or hands, ensuring the herbs are blended into the meat
3. Add lemon zest & fresh herbs; stir well, distributing everything evenly; mix in egg  
4. Break off a tablespoon; fry to check for seasoning 
5. Form into fat cigar shapes about 3inches/7cm long, cover in 2 layers of clingfilm & refrigerate overnight
6. When ready to cook: Either (1), heat a large skillet on medium high heat; add a thin layer of vegetable oil.  Shallow fry the koftas -- 4 mins on the first side, then 3 mins for each of the other three sides. Cut one down the middle to check the meat is cooked through (a little pink is fine)
7. OR (2)  BBQ or grill on med-high heat until done to your liking
8. Remove to a cooling rack lined with paper towels
9. Arrange on a platter with tahini dressing, wraps or pitta and salad ingredients (if using pittas, slice an inch off the top and use it to line the bottom of the pitta to stop the sauce from making the bread soggy)
10. Generously drizzle both the meat and the cabbage salad with Tahini Dressing

1. Cabbage Salad 

half recipe Lamb Koftas

   1 generous mug finely shredded cabbage

   1/2 mug finely sliced peppers

   1/3 mug finely sliced red onion (opt)

   halved and sliced tomatoes

Tahini Dressing:

   200gm/7oz strained 0-fat yoghurt

   4 generous tbsp mayonnaise
   2 tsp lemon juice or white wine vinegar
   1 med clove garlic, finely grated
   2 tbsp chopped fresh mint or 2 tsp dried  
   pepper & salt
   2 tbsp good tahini
   1 tbsp toasted sesame seeds (opt)
   
Mix well

Comments:
'These were beautifully seasoned, spicy but not hot.  I loved them; the entire package of meat & salad and the tahini dressing brought back memories of the Mediterranean. They would make lovely canapes in smaller form.' Retired writer

   
Tips:

• The koftas were shallow fried in sunflower oil; cooking them any other way can reduce flavour and dry out the meat.  Reduce fat by resting the cooked kaftan on paper towels.  
• 67 does not have a barbeque but has seen koftas formed around wooden or metal skewers for open-air grilling.  If using wooden skewers, soak them in water overnight (before skewering the koftas) or they'll burst into flames!
• slice an inch off the top of the pitta and line the bottom to stop the sauce from making the bread soggy
• finely diced fresh chills can be served in a separate dish                           

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

MEAT FEAST: KOFTAS GREEK STYLE (Archive)

Luscious lamb koftas, delicately layered with spices and herbs...

updated April 2025

One of the most popular 67goingon50 recipes of all time
'Beautifully seasoned & spiced; brought back memories of the Mediterranean.' Taster

Koftas, Greek style, are full of flavour -- without heat -- and are perfect for adults and kids.

Most of it can be prepared the day before: the meat can be mixed and moulded and the sauce made; both can be refrigerated in a couple of layers of cling film  until needed.  Though it doesn't take much time to prep the salad on the day and is better for it, in an emergency the veg can be pre-cut and stored in separate containers .

The photo shows the koftas in homemade chickpea flour wraps (for the wheat-phobic) but the cigar-sized sausages also fit beautifully into pitta pockets.  The raw cabbage, pepper, tomato and onion salad, smothered with tahini-yoghurt dressing, ensures nearly all your 5-a-day veg quota is met. 

Minced lamb is traditional for this dish but minced beef or minced turkey thigh can also be used.  

Cost: £6.50+ for lamb mince (4/2025); the frugal should go for beef mince
Feeds: 6-8

Ingred:
   500 gm minced lamb/turkey/beef (lamb mince £6.50 for 500g)
   1 med onion or half a Spanish onion, grated or processed into small shards
    1.5 tsp paprika
    1.5 tsp cumin
    1 tsp cinnamon
    1 tsp dried coriander
    zest of one lemon

    2-3 tbsp fresh mint, chopped medium fine, or 1 tsp dried
    2-3 tbsp fresh parsley, chopped medium fine, or 1 tsp dried
    1 egg (opt)
    pepper & salt

Method:
 

1. Spread out mince on a flat surface
2. Cover with onion and dried herbs; mix well with two forks or with hands, ensuring the herbs are blended into the meat
3. Add lemon zest & fresh herbs; stir well, distributing everything evenly; mix in egg  
4. Break off a tablespoon; fry to check for seasoning 
5. Form into fat cigar shapes, cover in 2 layers of clingfilm & refrigerate overnight
6. When ready to cook, heat a large skillet on medium high heat; add a thin layer of vegetable oil.   
7. Shallow fry the koftas -- 4 mins on the first side, then 3 mins for each of the other three sides. Cut one down the middle to check the meat is cooked through (a little pink is fine)
8. For BBQ or grill, cook evenly over med-high heat
9. Remove to a cooling rack lined with paper towels
10. Arrange on a platter with tahini dressing, wraps or pitta and salad ingredients 
11. Generously drizzle both the meat and the cabbage salad with Tahini Dressing

Cabbage Salad 

half recipe Lamb Koftas

   finely shredded cabbage

   finely sliced peppers

   finely sliced red onion (opt)

   halved and sliced tomatoes

Tahini Dressing:

   200gm/7oz thick o-fat yoghurt

   4 generous tbsp mayonnaise
   2 tsp lemon juice or white wine vinegar
   1 med clove garlic, finely grated
   2 tbsp chopped fresh mint or 2 tsp dried  
   pepper & salt
   2 tbsp good tahini
   1 tbsp toasted sesame seeds (opt)
   
Mix well

Comments:
'These were beautifully seasoned, spicy but not hot.  I loved them; the entire package of meat & salad and the tahini dressing brought back memories of the Mediterranean. They would make lovely canapes in smaller form.' Retired writer 

   
Tips:

• The koftas were shallow fried in sunflower oil; cooking them any other way reduced the flavour and dries out the meat.  Reduce fat by resting the cooked kaftan on paper towels.
• Replace tahini sauce with yoghurt-mayonnaise with harissa to taste stirred through  
• 67 does not have a barbeque but has seen koftas formed around wooden or metal skewers for open-air grilling.  If using wooden skewers, soak them in water overnight (before skewering the koftas) or they'll burst into flames!
• slice an inch off the top of the pitta and line the bottom of the pitta to stop the sauce from making the bread soggy
• finely diced fresh chills can be served in a separate dish 

                          

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

MAKE AHEAD BREAKFAST MUFFINS

Walk out the door -- adult or child -- with these in hand and the morning's off to a great low-guilt start

Healthy Lower-guilt Apple, Carrot & Walnut Breakfast Muffins, Prepare Ahead

photo 4/9/16

Short of going vegan, you may never find a healthier breakfast muffin than these.  The recipe is adapted from Williams Sonoma's The Essentials of Baking, usually better known for delicious but incredibly indulgent (read: high sugar) baking.  

These muffins are aimed at the health conscious and contain: 

• high fibre wholemeal flour
• grated apple
• grated carrot
• gut-friendly dairy
• surprisingly low amounts of butter
• relatively low sugar.

Almost all the prep can be done the night/day before. Whisk the egg, yoghurt and vanilla; cling film & refrigerate.  You can even grate the carrot and apple in advance but remember to drain them before adding to the mix. 

Turn the oven on as soon as you get up & melt the butter; stir the egg mix, add cooled butter and mix into dry ingred.  Add fruit, blend and less than 20 minutes later, breakfast is on the table or ready to go.  

The day after baking, the muffins still taste wonderful and, once cooked, freeze well for a month.  

The frozen versions are maybe 95% as good as fresh but with the nights drawing in will be a welcome addition to a hot cuppa. 

The muffins would go down well at a MacMillan's Coffee & Cake morning. 

Cost: £2.50
Makes: 11 good sized muffins

Ingred:

   75gm/2.5oz plain white flour
   75gm/2.5oz wholemeal flour
   10gm/1/3oz oat or wheat bran or ground almonds 
     1 tsp baking powder
     1/2 tsp baking soda
     1/8 tsp salt
     1/2 tsp cinnamon
     75 gm/2.5oz soft brown sugar

     1 large egg
     187ml/6oz buttermilk OR 125 gm yoghurt plus 60 ml (1/4 cup) milk (or water)
     30gm/1oz unsalted, melted butter
     1/2 tsp vanilla extract

     75gm/2.5oz grated tart apple or pear
     90gm/3oz finely grated carrot
     zest of an orange

     30gm/1oz coarsely chopped walnuts plus 45gm/1.5oz sultanas soaked overnight in orange juice & drained OR finely chopped fresh pineapple, drained well


Method:

1. Generously grease a 12 hole muffin tin with unsalted butter or brush with sunflower oil or line with paper cups (do this the day or night before)
2. Measure all the dry ingredients into a large bowl; mix well; check the sugar has no lumps
3. Preheat oven to 400f/200c/180fan
4. In a small jug, beat the egg; whisk in buttermilk or yoghurt mix, vanilla and cooled melted butter
5. Pour wet into dry ingredients; stir until everything is amalgamated (a whisk is helpful here)
6. Add apple, carrot, zest plus extras if using;  mix well, scraping sides & bottom of bowl with spatula to ensure all is incorporated
7. Use a 2 inch/5cm ice cream scoop to fill muffin tins 3/4 full
8. Place in the centre of the oven; bake 15-18 mins
9. Cool in tin 2 mins, then release muffins onto cooling rack

Tips:

• if you're still weaning yourself or your family off sugar, more sweetness may be required; mix a couple of teaspoons of sugar with half a teaspoon of cinnamon and sprinkle this over the tops of the muffins before baking  
• for an adult version, replace cinnamon with dried or freshly grated ginger, sultanas with finely chopped candied ginger or drained ginger in syrup and orange zest with lemon zest
• for a common-wheat-free option, use spelt flour

Comments:

'A very good muffin; I couldn't tell it had been frozen.' Political Agent. 

                                           More muffins on NavBar: Recipes I/Baking

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.     

   

SKINNIER, TWO--POTATO CHAMP, Frugal vegetarian option, make-ahead, Easy

A twist on the popular Irish dish, Champ: smooth, creamy & piquant, skinnier & frugal

Two-potato champ, creamy but lower-fat (here with egg & fried ham hock) 
'Great way to perkup a classic! And so simple and easy to prepare.'  Taster

photo 19/08/16

The carb-conscious should save up their weekly carb intake for this one; it's worth it.

Rich, light and smooth, flecked with tender spring onions, this champ - adapted from the Irish - is so much nicer than bubble & squeak.  It is also healthier.  Sweet potatoes are added to slow down carb release and add gorgeous colour.  0-fat yoghurt replaces some of the full-fat milk.  

Prep is made easier by baking the potatoes then peeling & mashing them.  

Served in the photo with eggs and crisply fried shredded ham hock, the 2-potato Champ can also be served as a budget-friendly main course.  It's good with pork or thickly sliced ham or bacon chops.  Or mix in shards of cooked bacon, or leftover meat, bake in a moderate oven and serve with vegetables or salad. Tuna and smoked mackerel would also work well.  

This is a perfect make-ahead dish; it reheats extremely well over boiling water, in microwaves or baked.

Cost:  £2 plus cost of any meat or animal protein
Feeds: 2-3

Ingred:
   1/2 kilo baking potatoes, rinsed & halved vertically (usually 2)
   1/2 kilo sweet potatoes, with blemishes removed, in similar sizes to potatoes
    1-2 oz/25-50 gm butter  
    1 small bunch spring onions, finely chopped    
    150 ml milk
    100 ml 0-ft yoghurt
     1/2-1 tsp salt

Method:

1. Bake potatoes naked in a moderately high oven (400f/200d/180f) for 30-45 mins
2. Meanwhile heat milk to just before boiling point, take off heat and add a third to a half the spring onions; leave 5 mins then whisk in the yoghurt; set aside
3. When potatoes are done, peel, remove any crusty bits; place in large bowl
4. Add salt & butter; whisk with a hand whisk just until smooth or use a potato masher
5. Gently warm milk; gradually add to potatoes until they're smooth, light and creamy without being overly floppy;  stir in more spring onions to taste (67 used about 4/5 of the milk & onions)
6. Decant into serving bowl or, if using the next day, a heatproof bowl or baking dish.
7. |If reheating, allow potatoes to come to room temperature (about half an hour)
8. On the hob: put a deep saucepan of water to boil (the pan should be wide enough to allow the champ to sit firmly above the water), set the bowl on top, covered with a lid or foil, turn heat down to medium high; every ten minutes, bring the potato at the bottom of the dish up to the top until potato is heated through; check seasoning; add more salt & pepper if needed
9. Reheating in the oven: at moderate temperature for 20-30 mins; leaving the champ uncovered will give a crispy finish
10. Serve with extra butter on the table  

Comments:
'The great thing about the Two-potato Champ was its simplicity. I love mash; the new ingredients and easy preparation made a lovely change to one of my favourite meals.'  Middle-aged political agent


Tips:

• For individual champ cakes, reduce the amount of liquid, form into patties and shallow fry in oil until crispy
• To save fuel, use the oven for something else (granola, cake) while baking the potatoes 

More vegetarian on NavBar: Recipes II

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

NEW POTATOES VINAIGRETTE, potato salad with a twist, Easy peasy, Prepare ahead, Vegan, frugal

New potatoes have to be one of the great treats of an English summer and this version is a delight...

New Potato Salad Vinaigrette with celery, radish & red onion

This potato salad, unlike most, is flavoured with vinaigrette rather than a creamy dressing.  The potato-vinaigrette combo is so delightful you'll wonder why it's not offered more often. 

It's delicious on its own but perfectly complements the rich flesh of mackerel or leftover pork/lamb or spicy firm tofu. Add baby tomatoes and chopped herbs to heighten the bright colours.  

It takes less than 10 minutes to cook the potatoes and most of the prep can be done a day ahead.  

Cost: £2
Serves: 4-6

Ingredients:
    16oz/1/2k new potatoes, in generous 1/4 inch/ 1/2 cm slices
    2 sticks cleaned, peeled celery in 1/4 in/1/2 cm dice OR finely sliced
    3-4 radishes
    small red onion in thinly sliced rings

   1-2 cups protein of choice
    
    French vinaigrette dressing

Method:

1. Cook potatoes in boiling salted water no more than 7 mins; drain
2. Meanwhile, prepare vinaigrette
3. As soon as potatoes are drained, decant into a bowl and pour over enough vinaigrette to moisten not overwhelm; (they absorb flavour better when warm); set aside
4. When potatoes have cooled, gently mix in celery; refrigerate till needed
5. Allow potatoes to come to room temperature at least half an hour before serving time
6. Thinly slice radishes
7. Gently mix potato and radishes; add protein
8. Heap onto a platter and sprinkle onion rings over the top

 Tip:

If serving this with unadorned freshly cooked mackerel, Balsamic Vinaigrette could be used

                           more quick & easy peasy potato salads:NavBar:RecipesII/Salads  

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

FRESH MACKEREL PARCELS, healthy, easy-peasy

July is the peak time for fresh mackerel; get ready!

Mackerel baked with onion, lemon & sherry with a side of sauteed grapes 

Mackerel is a great fish for healthy diets; it's packed full of good oils including Omega 3 and is very easy to cook.  When it's in season and at its peak, the fresh fish provide a frugal meal.  

The fish needs good strong flavours and is often served with a fruit accompaniment to counteract its oiliness.  Don't be put off by the sauteed grapes; they are brilliant with the mackerel.

Steamed, baked or even fried with an oatmeal coating, it's a treat to have fresh mackerel.  When shopping, look for bright eyes and irridescent skin.  Buy whole fish and ask the fishmonger to either take the head off or fillet the fish for you. Only buy fillets when you trust absolutely the seller.     

Mackerel is wonderful steamed with black bean sauce but this recipe is more suitable for summer.  It's baked until just done and served with grapes and New Potato Vinaigrette.  

Cost: £2.50
Serves: 2

Ingred:
   2 fresh mackerel fillets
   a small yellow or red onion, thickly sliced
   a lemon, thinly sliced, with peel removed
   dry sherry/grape juice/white wine OR water
    

   parchment paper

   small bunch of seedless grapes
   olive oil

Method:

1. Pre-heat oven to 350f/180/gas5; slide in a small tray
2. Cut 2 pieces of parchment paper big enough to envelope one fillet each
   
3. Put two rings of onion on the bottom and lay the fillet on top
4. Lightly pepper and salt; cover with 2 slices lemon
5. Add a generous tablespoon chosen liquid
6. Take the sides of the paper up; fold over until about an inch above the fish; seal the sides in the same manner
7. Place paper parcels on tray; bake 15-20 8 mins (the cooking time is longer than usual because the flesh is firmer)
8. Remove and rest 1-2 mins
9. Meanwhile, sautee grapes in a med-hot pan until cooked through but not broken
10. When ready to serve, open parcels and slide fish onto a serving dish, pouring liquid on top
11. Serve with grapes on the side

Tips:
For a more earthy version of fresh mackerel, line a steamer tray with parchment paper; lay fillets on top of slices of ginger; cover with slices of garlic; steam 7 minutes; serve with finely sliced green onions.  This is best served warm.

                           More fish on NavBar: Recipes I 

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. 

SKINNY SUMMER FRUIT PIES, CHERRY OR NECTARINE low sugar, fruit,

This one is for a summer day when rain patters gently off the leaves in the garden

Cherry Lattice Pie: Stock Photo

Fruit pies are lovely but not by any stretch of the imagination healthy -- pastry is high in fat and fillings are usually heavily sweetened.  

This skinny version has truly gorgeous, rich pastry but less of it to reduce calories. The pie relies on the natural sweetness of the fruit and has little sugar. 

For adults, a splash of cherry brandy or cognac adds sophistication to the cherries.  For the frugal, the Blogger used a filling of mixed sliced nectarines and halved raspberries sprinkled with a little sugar and cinnamon.

The pie has no bottom crust -- party to cut fat levels but also because summer fruits often make the bottom layer soggy.  In addition, the buttery, crumbly topping -- a cross between a cobbler and pastry -- doesn't cover the fruit completely.  The lattice pastry (see You Tube)  reduces the amount of potential damage to health! Of course, the pastry recipe can be doubled to cover the pie entirely.  Portion control also minimises calories. 

In North America, Cherry pies are second favourite to Apple, and in France, peach pie is popular. 

Feeds: 3-4 (the recipe doubles easily)
Costs: £

Ingred:
   500gm/16 ounces cherries  OR nectarines & raspberries 
   1-3 tbsp sugar
   Juice of one orange 
   1/2 tsp extract of vanilla
   1-2 tbsp cognac or cherry brandy (opt)

Pastry
   2 oz/65gm self-raising flour
   pinch salt
   1 1/2 oz/45 gm diced, chilled unsalted dairy or vegan butter
   2 tbsp dairy or plant double cream 

Method:

1. Preheat oven to 190c, 375f,  gas 6
2. Stone the cherries, using a stoning device or one end of a paper clip, extended. Or halve cherries and dig out stone.
3. Place fruit in a 7inch/18 cm or equiv pie plate.  Sprinkle over sugar, vanilla and alcohol, if using.  Add orange juice.
4. Mix flour and salt.  Rub butter into flour into resembling peas.  Add Cream, mix well. Form into a dough ball.  Then, either: 
5. Place dough between two sheets of floured greaseproof paper; roll a centimetre thick; cut into strips about one inch/2 cm wide and make a lattice topping (See You Tube).  OR
6. if covering pie completely, double the pastry ingredients, roll dough between two sheets of lightly floured greaseproof paper a couple of inches wider than the pie plate ; cover fruit and tuck pastry down the sides 
7. Bake 35-40 mins.
8. Serve warm, not hot with ice cream or double cream.

Tips:

• replace cherries with nectarines cut into 8ths and halved raspberries; add 1 tsp cinnamon to the sugar
• for a crust that covers the pie completely, double the pastry recipe 

                                                   More fruit desserts NavBar: RecipesII

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Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

CAESAR SALAD, partly make ahead, portable, Triple duty

Classic Caesar Salad, an old favourite that still pleases, anytime anywhere...

Caesar Salad: Simple, Delicious, Satisfying

The simple salad -- romaine lettuce, croutons and a lovely creamy dressing -  was all the rage a generation ago; in fact, in at least one restaurant it was practically the only salad on offer. Though it's still on the menu at the Covent Garden bistro, Joe Allen (favourite of theatre & film luvvies) Caesar Salad is less fashionable of late.  

It's a shame because Caesar Salad is wallet-friendly, satisfying, fantastically easy to put together and terrifically portable.  

It's also very versatile.  Some are happy with a big bowl of the salad as a meal, others love it with chicken, sausage or salmon. Vegetarians can dress it up with artichoke hearts and oven roasted tomatoes with extra shavings of parmesan -- and forgo the anchovies in the dressing.  If you're not vegetarian, try to include the anchovies - the flavour doesn't dominate and adds a wonderful layer of intesnsity.

As with all simple salads, good ingredients are essential.  The lettuce should be the freshest, crispest possible.  The croutons are lifted by good bakery bread; in fact, the croutons are a vital part of this dish. 

The easy dressing uses multiple ingredients to produce its deliciously complex character.  If you can't be bothered or if you're in frugal mode, a simpler version is offered in Salad Dressings.

All but the lettuce can be prepared ahead and stored in air-tight containers for up to 3 days but the fresher the better. 
  
Cost: £2
Feeds: 3-4

Ingred:
   1 large crisp lettuce, leaves washed & separated (if not organic blanch leaves in 9 parts water to 1 part vinegar 20mins)

Croutons
   3 cups good bread, in generous one inch cubes
   3 tbsp good olive oil
   salt
   1 garlic clove, grated (opt)

Dressing
   6 drained anchovy fillets* (opt but is a pretty vital flavour ingredients)
   1 large or two small garlic cloves, grated
   2 large egg yolks
   2 tablespoons white wine vinegar or lemon juice
   3/4 tsp Dijon mustard
   2 tablespoons olive oil
   1/2 cup dairy or plant yoghurt OR light vegetable oil
   1/2-1 tsp Worcestershire sauce (opt)
   4-5 tbsp finely grated Parmesan, plant or dairy (for the frugal, any other hard waxy cheese (dairy or plant, finely grated)
   pepper and a little salt

Variations:
     Chicken
     Crispy Bacon200 ml cold buttermilk     Flaked Salmon
     Sausage (wild meat preferred)

Vegetarian: artichoke hearts and roasted tomatoes

Method:

Salad:
Dry lettuce leaves in a clean tea towel or salad spinner; refrigerate

Croutons

1. Preheat oven to 350F, 180c
2. Mix olive oil with salt and garlic if using; pour over bread cubes, toss well
3. Spread out in in a single layer on a baking sheet (with low sides); bake 7-10 mins, stirring at least once, or until golden and crisp -- keep an eye out, they burn easily
4. Cool and salt generously
5. Set aside (store in airtight tin for up to 4 days)

Dressing

1. Combine all ingredients except yoghurt;  whizz with stick or bowl blender until ingredients are incorporated
2. Add yoghurt and blitz until thick and creamy
3. Taste for seasoning
4. Refrigerate before use

 To Serve
 (per person)

1. Tear lettuce into large bite sized pieces
2. Add enough dressing to coat but not overwhelm the leaves (2-3 tablespoons should do it)
3. If serving with protein or other additions, add and stir
4. Scatter a handful of croutons on top

*M&S, 100gm,

   Tips:

• For picnics, assemble on site
• Some anchovy fillets have barely any salt; if you can afford them and can use them elsewhere before they go off, the dressing will be even healthier 
• This dressing was part of one of the most popular meat fillings on the Gourmet Sandwich Platter for senior execs in a large City firm -- pre-cooked back bacon slathered with a generous dollop of Caesar dressing, layered between crispy lettuce in white sourdough bread 

                                                  More recipes onNavBar: RecipesII/Salads 

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

SWEET CHILLI & GINGER SALMON, low sugar, for children & the ill & infirm, portable, Vegetarian Option

PERFECT FOR FROZEN FISH

Sweet Chilli & Ginger Salmon: (From frozen, farmed fish)

'One of the finest fish dishes I have ever eaten; the chilli is subtle and doesn't overwhelm the salmon.  I wouldn't have guessed the fish was frozen."  Taster  

25/5/16

 67goingon50 has extolled the virtues of frozen fish in the past. This recipe was tested on frozen salmon from Iceland, both wild and farmed, with good results.

Iceland Wild Salmon fillets

The Iceland wild salmon (£4 for 4) came in thinner flatter portions while the farmed Norwegian salmon (£6 for 4) came in conventional fillets (see photo above).  Both were individually wrapped. 

The farmed fillets looked better and would probably be a first choice for many. But, quite frankly, anyone with budget issues can go for the £4 wild salmon and be no worse off, gastronomically.  

Both were slightly paler than fresh fish but the flesh in both was good quality, taking on marinade without turning mushy.  When cooked, the flesh was firm and flaked nicely but - not surprisingly - was slightly moister than usual without loss of flavour.   The succulence makes these fillets perfect for children or older people.    

The taste was divine; the heat of the chilli, ginger and garlic gently permeated the flesh and was well balanced by the light sweetness.

One caveat: the baked fish extruded a little white liquid affecting neither the size or the taste of the fish.  It was easily scraped away.  

All in all, a rewarding test!

Cost: £2-3 (2016 - probably at least twice that in 2026)
Feeds: 2 but recipe is easily multiplied

 Ingredients:
     2 defrosted, or fresh, salmon fillets

    1 clove garlic, minced
    1 med-to-large red chilli, de-seeded & without membranes, in medium slices 
    30-50 gm white sugar, to taste (67 used 30 gms)
    3 tbsp white wine vinegar  (or 50-50 white unsweetened grape juice and malt vinegar)
    100 ml water or stock

    1 tsp grated ginger

     sesame seeds (opt)

Method:

1. Put garlic, chilli, sugar & vinegar in a small pan with water or stock
2. Bring to the boil; reduce heat; simmer 10 mins 
3. Take off heat; add ginger; stir; cool
4. Pour into a glass dish or large freezer bag; add salmon 
5. Marinade 2-4 hours or overnight
6. When ready to cook, cut a piece of greaseproof paper to fit a metal tray that will hold the fillets in one layer
7. Preheat oven to 400F, 200C/180fan/gas6; put the tray without the paper inside (while it heats)
8. Drain fillets, removing any bits of chilli & garlic
9. When oven is ready, remove tray with oven gloves, add greaseproof paper and the fillets, spacing them evenly
10. Sprinkle with sesame seeds, if using
11. Bake in the centre of the oven: 10 mins for fillets, about 8 mins for flat fillets
12. Cover with foil; rest 10 mins; the fish will continue to cook
13. Serve with new potatoes and/or vegetables boiled for 3 mins 

Tips:

• Remember: overcooked fish is horrible fish!
• these are as good cold as they are hot and can be transported in stiff sided storage containers 
• adults may wish to bake the salmon with the chillis
• vegetarians can substitute thickly sliced plain tofu; instead of roasting, shallow fry until crisp around the edges 
• 67's usual source of frozen fish, Waitrose, also sells frozen salmon; it's sustainably sourced and costs more.  Other major supermarkets offer frozen fish; try it from supermarkets you trust. And, of course, if you can afford it, fresh salmon would be wonderful.   

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. 

SWEET CHILLI & GINGER SALMON, low sugar, for children & the ill & infirm, portable, Vegetarian Option

PERFECT FOR FROZEN FISH

Sweet Chilli & Ginger Salmon: (From frozen, farmed fish)

'One of the finest fish dishes I have ever eaten; the chilli is subtle and doesn't overwhelm the salmon.  I wouldn't have guessed the fish was frozen."    

40-something wannabe foodie
25/5/16

  67goingon50 has extolled the virtues of frozen fish in the past. This recipe was tested on frozen salmon from Iceland, both wild and farmed, with good results.

Iceland Wild Salmon fillets

The Iceland wild salmon (£4 for 4) came in thinner flatter portions while the farmed Norwegian salmon (£6 for 4) came in conventional fillets (see photo above).  Both were individually wrapped. 

The farmed fillets looked better and would probably be a first choice for many. But, quite frankly, anyone with budget issues can go for the £4 wild salmon and be no worse off, gastronomically.  

Both were slightly paler than fresh fish but the flesh in both was good quality, taking on marinade without turning mushy.  When cooked, the flesh was firm and flaked nicely but - not surprisingly - was slightly moister than usual without loss of flavour.   The succulence makes these fillets perfect for children or older people.    

The taste was divine; the heat of the chilli, ginger and garlic gently permeated the flesh and was well balanced by the light sweetness.

One caveat: the baked fish extruded a little white liquid affecting neither the size or the taste of the fish.  It was easily scraped away.  

All in all, a rewarding test!

Cost: £2-3
Feeds: 2 but recipe is easily multiplied

 Ingredients:
     2 defrosted or fresh salmon fillets

    1 clove garlic, minced
    1 med-to-large red chilli, de-seeded & without membranes, in medium slices 
    30-50 gm white sugar, to taste (67 used 30 gms)
    3 tbsp white wine vinegar  (or 50-50 white unsweetened grape juice and malt vinegar)
    100 ml water or stock

    1 tsp grated ginger

     sesame seeds (opt)

Method:

1. Put garlic, chilli, sugar & vinegar in a small pan with water or stock
2. Bring to the boil; reduce heat; simmer 10 mins 
3. Take off heat; add ginger; stir; cool
4. Pour into a glass dish or large freezer bag; add salmon 
5. Marinade 2-4 hours or overnight
6. When ready to cook, cut a piece of greaseproof paper to fit a metal tray that will hold the fillets in one layer
7. Preheat oven to 400F, 200C/180fan/gas6; put the tray without the paper inside (while it heats)
8. Drain fillets, removing any bits of chilli & garlic
9. When oven is ready, remove tray with oven gloves, add greaseproof paper and the fillets, spacing them evenly
10. Sprinkle with sesame seeds, if using
11. Bake in the centre of the oven: 10 mins for fillets, about 8 mins for flat fillets
12. Cover with foil; rest 10 mins; the fish will continue to cook
13. Serve with new potatoes and/or vegetables boiled for 3 mins 

Tips:

• Remember: overcooked fish is horrible fish!
• these are as good cold as they are hot and can be transported in stiff sided storage containers 
• adults may wish to bake the salmon with the chillis
• vegetarians can substitute thickly sliced plain tofu; instead of roasting, shallow fry until crisp around the edges 
• 67's usual source of frozen fish, Waitrose, also sells frozen salmon; it's sustainably sourced and costs more.  Other major supermarkets offer frozen fish; try it from supermarkets you trust. And, of course, if you can afford it, fresh salmon would be wonderful.   

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Like this? Hate it? Comments or questions, pls email b67goingon50@yahoo.co.uk and say if they can be included in the blog                                         

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.