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Ingredients
8-10 fresh oysters, shucked and shells reserved and cleaned
4-5 rashers of streaky bacon
salt and black pepper
Serves 4
NUTRITIONAL VALUES PER PORTION (APPROX) 99 Kilocalories;
8g Protein; 7g Fat; 1g Carbohydrate; 0g Fibre.
Method
Preheat the grill
Cut each bacon rasher in half and wrap around each oyster. Season. Secure with a cocktail stick.
Cook under a moderate heat for 5 minutes, turning once.
Return each oyster to the shell and serve as a starter with salad.
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Ingredients
225g (8oz) mixed crabmeat, fresh or defrosted
225g (8oz) potatoes, cooked and mashed
salt and black pepper
half a small onion, grated
1 x 15ml spoon (1 tablespoon) fresh chopped parsley
pinch cayenne
1 x 15ml spoon (1 tablespoon) lemon juice
2 eggs, beaten
flour
55g (2oz) breadcrumbs
25g (1oz) oatmeal
oil, for shallow frying
garnish with lemon wedges
Serves 9
Method
Mix together potatoes, crabmeat, seasoning, onion, parsley, cayenne and lemon juice.
Bind together with half of the beaten egg, and shape into 9 cakes, using floured hands.
Mix breadcrumbs and oatmeal together. Dip the cakes in beaten egg and coat with the breadcrumbs mixture.
Shallow fry in hot oil for 4-6 minutes, turning once.
Garnish and serve with broccoli and boiled new potatoes
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Ingredients
455g (1lb) coley, pollack or ling fillets, fresh or defrosted, skinned and cubed
1 x 15ml spoon (1 tablespoon) oil
1 large onion, chopped
340g (12oz) potatoes, peeled and roughly chopped
4 sticks celery, chopped
4 rashers smoked back bacon, chopped
2 x 400g can chopped tomatoes with herbs
425ml (15fl oz) fish or chicken stock
2 x 15ml spoon (2 tablespoons) tomato puree
salt and black pepper
1 green pepper, deseeded and roughly chopped
parsley to garnish
Serves 6
Method
Heat the oil in a large pan; add the onion, potatoes, celery and bacon, cook for 5 minutes.
Add the tomatoes and stock, bring to the boil; reduce the heat and cook for 12 minutes until the potatoes are tender.
Add the tomato puree, seasoning, green pepper and fish. Return to simmering point and cook for 7 minutes.
Sprinkle with parsley and serve with chunks of granary bread.
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