FIRST MEETING:

At the first meeting of the Cooking Group, we looked at ways to use up fruit and vegetables that were in glut.  As there are always plenty of oranges and lemons available in this area, these two recipes were popular suggestions.

500g carrots, chopped

1 sliced onion

1 leek – white part only finely sliced

2tablespoons olive oil

I litre chicken stock

Juice of two oranges

Clove garlic minced

Salt and pepper

Sweat vegetables in oil, covered, for 5 minutes.

Add stock, orange juice, garlic

Simmer till carrot is tender, then puree.

Serve hot or cold with a swirl of olive oil and a little orange zest.

SESSION TWO

At the second meeting of the cookery group we contributed different ways to cook fish, especially for those who were not fond of “fishy tastes”.  These two recipes were amongst the most popular different ways to cook fish.

ROAST MACKERAL

Whole mackerel                       vinegar (any type– different types add subtleties)

Lemon                                      olive oil

Garlic                                       sea salt flakes

Clean fish.  Remove head or get it done at the shop. Open the fish like a book by cutting along the belly.

Grease an ovenproof dish.  Add fish, drizzle with lemon juice and salt.

Bake for 10 minutes at 180 degrees.

Meanwhile slice garlic into flakes, brown lightly in oil.

Remove from the heat and add vinegar of choice.  Mix.

Pour over cooked fish.

PAULINE’S PRAWNS

 

 

 

Green ( raw) prawns (1 kilo shelled serves about 4)

Enough lemon juice and olive oil to make 1/3 cup

Dried crushed chillies to taste

2 cloves garlic minced

(Optional:  add chopped tomatoes and/or chopped spring onions to taste)

Heat oven to 180.

Cover the prawns with the mix and let it marinate for ½ hour.

Bake in ovenproof lasagne-type dish for 10 minutes.

Serve with rice and green salad and crusty bread.

Top with basil, parsley, lemon zest or chopped feta if you like.