Check out these delicious midweek meals that are super easy to make!
SALMON & PEPPER TERRINE
- 5 sheets leaf gelatine
- 300ml hot vegetable stock
- 235g jar Cooks&Co Sweet Drop Peppers, drained
- 2 salmon fillets (260g)
- 100g asparagus tips
- 260g bag spinach
- 50ml double cream
- 125g Cooks&Co Roasted Red & Yellow Peppers, halved lengthways
- 100g cream cheese
- Line 900g loaf tin with clingfilm.
- Soak the gelatine in cold water for 5 minutes, squeeze out excess water and stir in the hot stock until dissolved.
- Pour the sweety drop peppers into the prepared tin and pour over 150ml of the stock, allow to cool and set.
- Meanwhile, cook the salmon in boiling water for 5 minutes, cool, remove the skin and flake. Blanch the asparagus in the same water for 2 minutes remove and cool under cold water, set aside. Place the spinach in a large
bowl cover with clingfilm and microwave on high for 2-3 minutes until wilted, cool slightly and squeeze out excess liquid, set aside.
- Mix the salmon with the cream and 75ml stock, season and spoon over the sweety drop layer. Press in the asparagus and then lay the red and yellow peppers on top.
- Place the spinach and cream cheese in a food processor and blitz until smooth, season and add remaining stock, spread over the peppers, cover with clingfilm and chill until completely set, ideally overnight.
- Slice to serve.
- Great as a starter or to take on picnics.
ROAST PEPPER SPANISH OMELETTE
Prep: 10 minutes | Cook: 10 minutes | Serves 4
- 200g baby new potatoes, thinly sliced
- 1 tbsp olive oil
- 1 onion, finely sliced
- 6 medium eggs
- 150g Cooks&Co Roasted Red Pepper Strips, drained
- 50g Cooks&Co Semi-dried Tomatoes, roughly chopped
- 1 tbsp chopped parsley
- Cook the potatoes in boiling water for 5-6 minutes until just tender, drain.
- Heat the oil in a 20cm frying pan and fry the onion for 5 minutes, add the potatoes and cook for a further 3 minutes, season.
- Beat the eggs and mix in the peppers, tomatoes and parsley, season and pour into the pan. Cook on a low heat for 5-8 minutes until set round the edges. Place under a preheated grill for 5 minutes to set. Allow to cool slightly before removing from the pan.
- Great served warm or cold for picnics. Add a few Jalapenos for extra heat.
CURRIED FETA & CHICKPEA PASTIES
Prep: 20 minutes | Cook: 20-25 minutes| Makes 6
- 1 tbsp oil
- 1 onion, finely chopped
- 1 tbsp medium curry powder
- 75g frozen peas
- 400g can Cooks&Co Chickpeas, drained and rinsed
- 100g feta
- 2 Cooks&Co Red Frenk Chillies, thinly sliced
- 500g shortcrust pastry
- 1 medium egg, beaten
- 1 tsp black sesame seeds
- Preheat the oven to 200oC, gas mark 6.
- Heat the oil in a frying pan and fry the onion for 4-5 minutes. Add the curry powder and cook for a further 1 minute. Stir in the peas and chickpeas and cook for 2-3 minutes. Transfer to a food processor, add 2-3 tbsp water and pulse to give a coarse texture, crumble in the feta and add the chillies, season to taste.
- Roll out the pastry on a floured surface and cut 6 x 18cm circles. Divide the filling between the circles and brush the pastry edges with water, fold into a pastie shape, pressing the pastry edges to seal. Place on a
baking tray, brush with egg and sprinkle with sesame seeds. Bake for 20-25 minutes until golden.
- Great served with mango chutney. Swap the feta for chopped tofu and brush with a little water for a vegetarian option.
SPICY FETA, PEPPER & COURGETTE PIZZAS
Prep: 15 minutes plus defrosting| Cook: 12-15 minutes | Serves 4
- 2 x 220g frozen pizza dough balls, defrosted
- 100g pizza sauce
- 200g grated mozzarella
- 1 courgette, cut into ribbons
- 150g Cooks&Co Roasted Red & Yellow Peppers, quartered
- 25g Cooks&Co Tri-Colour Jalapeno Slices
- 100g feta
- Drizzle extra virgin olive oil and basil leaves to serve
- Preheat the oven to 240oC, gas mark 9.
- On a floured surface, roll out each dough ball into a rough 30cm round and place on 2 large lightly floured baking trays. Spread with the pizza sauce leaving a 2cm border
- Sprinkle with cheese and top with courgette ribbons, peppers and jalapenos. Crumble over the feta and drizzle with a little olive oil. Bake for 12-15 minutes.
- Drizzle with extra oil and scatter over a few basil leaves to serve.
- Add spoonful’s of mascarpone instead of feta.
HERBY GOATS CHEESE & PORCINI RISOTTO
Prep: 10 minutes | Cook: 20 minutes | Serves 2
- 1 tbsp extra virgin olive oil
- 200g mushrooms, sliced
- 1 clove garlic, crushed
- 190g pack Cooks&Co Porcini Mushroom Risotto
- 150ml white wine
- 500ml vegetable stock
- 75g Cooks&Co Sweety Drop Peppers
- 1 knob butter
- 25g Parmesan, finely grated
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- 50g soft goat’s cheese
- Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes. Add the risotto mix and then the wine and cook until the wine has reduced by half. Add the stock, bring to the boil, cover and simmer for 10 minutes. Remove the lid and cook for a further 5 minutes.
- Stir in the sweety drop peppers, butter and Parmesan, the sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving.
- Try swapping the goat’s cheese for mascarpone or cream cheese.