Category: OF_Kids_Recipes

Method:

1. Scrub the mussels thoroughly, scraping off any barnacles and pulling out the gritty beards. Sharply tap any open mussels and discard any that fail to close.

2. Place the mussels and water in a large pan. Cover and steam for 5 minutes until the mussels have opened.

3. Drain the mussels, discarding any that have remained closed. Snap the top shell off each mussel, leaving the mussel attached to the bottom shell.

4. Balance the shells in a flameproof dish, packing them closely so they stay level.

5. Preheat the grill to high.

6. In a small bowl, mix together the melted butter, olive oil, parmesan, parsley, garlic and black pepper.

7. Place a small amount of the mixture on top of each mussel.

8. Grill for 2-3 minutes until mussels are sizzling and golden.

Method:

1. Pass all the ingredients (except the sunflower oil) in a food processor, blend until bound together and smooth

2. Divide into 12 small fish cakes for 4 portions, 30 for 10 portions. The cakes should be at least 2cm thick

3. Heat the sunflower oil in a suitable pan, place in the fish cakes, allow approximately 3 minutes each side

4. Serve immediately garnished with flat leaf parsley and Thai cucumber salad

Method:

1. Mix the lime dressing ingredients in a small bowl and season with salt and pepper. Set aside.

2. Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute of cooking time.

3. Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a gentle heat for about 30 seconds without letting the garlic go brown.

4. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.

5. Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.

6. Drain the pasta and sugar snap peas well then toss into the prawn mixture.

7. Tear up the basil leaves and add, stir and season with salt and pepper.

8. Drizzle the salad leaves with lime dressing and serve the pasta with the salad and warm crusty bread.

Method:

First, make the béchamel –

1. Melt the margarine in a pan. Once melted, add the flour and mix in.

2. Cook for a few minutes over a gentle heat without colouring, remove from the heat.

3. Gradually add the warm milk and stir until smooth then add the onion (studded with a clove). Simmer for 30 minutes.

4. Remove the onion, pass the sauce through a conical strainer and cover with a film of butter to prevent a skin from forming.

5. Prepare the fish, mushrooms and egg. Chop the parsley.

6. When ready to finish the pie, gently bring the béchamel back to the boil and add the fish, mushrooms, eggs and parsley. Adjust the seasoning using salt and pepper.

7. Place the mixture in a buttered pie dish and pipe the cooked potato on top. Brush with milk and brown in a hot oven.

Method:

1. Preheat the oven to 400° F (200° C).

2. In a small bowl, stir together the butter, mustard and honey. Set aside.

3. In another bowl, mix together the breadcrumbs, pecans and parsley.

4. Brush each salmon fillet lightly with the honey mustard mixture and sprinkle the tops of the fillets with the breadcrumb mixture.

5. Bake the salmon 12 to 15 minutes in the pre-heated oven until it flakes easily with a fork. Season with salt and pepper and garnish with a wedge of lemon.

Method:

1. Cover the smoked haddock (skin side down) with milk and fish stock in a pot. Bring to the boil and simmer for 4-5 minutes, turning once.

2. Take the haddock from the pan and remove the skin and any bones.

3. Break the fish up into flakes, put it back in the stock and add the chopped onion, bay leaf, some salt and pepper. Simmer for another ten minutes.

4. Strain the liquid and remove the bay leaf.

5. Bring the stock back to the boil. Add enough mashed potato to create the consistency you prefer.  Add the flaked fish.

6. Check the seasoning just before serving.

7. Sprinkle some chopped parsley on top, accompanied by triangles of toast.