ll e w e g a d n a Eat well
Food
Delicious and nutritious recipes
Smoked salmon rolls with prawns and grapes Serves 2-3
INGREDIENTS: 150 g smoked salmon Approx 12 cooked king prawns 12 black grapes Freshly ground black pepper Juice ½ lemon 2-3 lemon wedges Approx 3 tbsp sweet chilli sauce Basil leaves, torn 1. Arrange small rolls of smoked salmon with a few cooked and peeled king prawns on a pretty plate. 2. Squeeze over a little lemon juice. Season with freshly ground black pepper. 3. Add a few black grapes, some torn basil leaves and an optional small dish of sweet chilli dipping sauce, plus a couple of lemon wedges. 4. Guests can use cocktail sticks or small forks to dip the fish into the sauce. 5. Frozen prawns are fine to include also; just de-frost in the fridge overnight first and drain well, before serving. 6. Add a tomato and watercress salad, and some wholemeal bread rolls, to complete.
Beverley Jarvis is a member of the Guild of Food Writers and has written more than 23 cookery books published by most of the large British publishers, including Microwave Cooking, the first colour microwave cookbook available on the general market. She has presented a series on microwave cookery for the BBC and appeared on Food and Drink plus morning TV shows. Having qualified as a home
economist and cookery teacher in the 1960s, Beverley followed a career in many aspects of home economics, including writing, food styling for photography and demonstrating to large audiences. She now teaches and writes for u3a and its magazine TAM (Third Age Matters), as well as contributing to other magazines, including the recently launched Platinum. Images © David-James Selling
1. Halve the aubergine, lengthways, and scoop out the flesh using a tablespoon, leaving a shell 5 mm/¼ inch thick. Chop the flesh roughly. 2. Rinse both shell and pulp, drain well, then blot dry with absorbent kitchen paper. Put the aubergine pulp into the mixing bowl. 3. Stand the aubergine shells, spaced slightly apart, on the dinner plate. 4. Add the mushrooms, parsley, bread- crumbs, dates and yoghurt to the mixing bowl, season with a little salt and pepper and mix well to combine. 5. Divide the mixture evenly between the aubergine shells, piling it up. 6. Combine the two grated cheeses with the paprika then divide between the aubergine halves. 7. Cover the plate loosely with kitchen paper, tucking the paper under the plate to prevent it blowing off. 8. Microwave on High for 10 minutes, giving each aubergine half a turn, half way through cooking. 9. Allow to stand for 4 minutes before serving with the salad or coleslaw.
Chinese chicken
Baked aubergine Serves 1
INGREDIENTS: 2 chicken legs Salt and freshly ground black pepper 2 tbsp olive oil 1 medium-size red onion, chopped 50 g button mushrooms, sliced, 1 small red pepper, chopped 1 clove garlic, chopped 1 x 227 g can pineapple slices, drained and chopped, reserving the juice 1 tsp light soy sauce, 1 tsp runny honey, 2 tsp grated root ginger INGREDIENTS: 1 aubergine, 100 g button mushrooms, finely chopped 1 tbsp chopped parsley, or 1 tsp dried parsley 1 tbsp fresh brown breadcrumbs 3 stoned dates, chopped 2 heaped tbsp natural Greek-style yoghurt Salt and freshly ground black pepper 1 tbsp each of grated parmesan and cheddar cheese A little sweet paprika EQUIPMENT: You will need a tablespoon, small mixing bowl, microwaveable dinner plate, dessertspoon, chopping board and knife, grater and absorbent kitchen paper or greaseproof paper. 82 Senior Times l January - February 2022 l www.seniortimes.ie
EQUIPMENT: You will need a small browning dish with lid, absorbent kitchen paper, oven gloves, chopping board and knife, slotted spoon, 1-litre microwaveable mixing bowl, teaspoon, mug, serving dish and tin foil. TO SERVE: Serve with a handful of parsley sprigs, chopped, 2 spring onions, chopped, and brown rice. 1. Pre-heat the browning dish in the microwave, without the lid, on High, for 5 minutes.
