Coriander Fish Fingers...

A few weeks ago we had a big 5-course family meal (for 11) where each of us contributed one course to the evening. We chose the fish course. Then begun the challenge of finding something to make. We wanted something simple, tasty and light enough to leave room for the other courses. We ended up with a bit of a cross between something we'd seen on Jamie's Fish Suppers and a recipe in Nigel Slater's The 30-Minute Cook ('An Indian way with a fish fillet'). The result was very tasty and simple to put together. I'm sure we'll have them again some time.

Ingredients:
750g White Fish
Large Handful Coriander
2 Garlic Cloves
1 inch Green Chilli
Olive Oil
Lemon Juice
5 tbsp Yoghurt
4 slices Breadcrumbs

Method:
• Cut sweet potatoes into wedges, place in a roasting dish with a little oil and dust with paprika and cumin (or whatever takes your fancy). Place in the oven at 200°C to cook whilst you prepare the fish fingers.
• Blitz the coriander, garlic, and chilli with two tablespoons of olive oil and 2 tablespoons of lemon juice.
• Prepare the fish (scale, bone etc.) and cut into inch-thick fingers accross the fillet.
• Dip each fillet in yoghurt, then cover in about a teaspoon on coriander paste and finally roll in breadcrumbs.
• Fry the fish fingers gently for about 4 minutes each side until firm and golden brown.
• Serve with the chips and some mayonnaise mixed with lemon juice and capers.

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Tomato, Olive & Feta Salad...

This is incredibly simple to put together, but makes a lovely side salad with meats, especially BBQ but great with a buffet too. The basics come together tastily enough, but you can also add basil, finely chopped onion, chopped pepper etc, also leave out the olives if you don't like them.

Ingredients:
These are the rough proportions...
• 500g small/cherry tomatoes
• 100g feta
• 100g olives

if you want to add them...
• about 1 tablespoon of finely chopped onion
• half a red pepper, finely chopped

Chop all the ingredients, crumble the feta into rough cubes, place in a large bowl and mix together gently with a litle olive oil, balsamic vinegar and salt & pepper.
(quantities above will serve 4-6 as a side portion)

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Roasted lamb Chops with Mint & Potatoes...

This is one of those incredibly simple throw it all in one tray kind of dinners. I kept the flavours fairly simple in this instance and seasoned the meat well.

Prepare the meat a little in advance...
• Place the chops in a bag/bowl with a couple of crushed garlic cloves, chopped mint, salt, pepper and a dash of olive oil.
• Shake it up a little and leave for at least an hour

Later...
• Heat the oven to 200-220°C.
• Chop the potatoes and an onion into roughly inch-sized chunks, coat in oil in a roasting tin and pop in the oven for about 10 minutes.
• Meanwhile, brown the lamb chops on both sides in a little oil in a frying pan.
• Add to the roasting dish, arranging the potates and onions around the chops. Include any juices/seasoning and the garlic from the bag.
• Roast for around 20 minutes or until the lamb is crisping up on the edges.
• Serve with fresh vegetables.

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Simple Salsa...

This is so simple to make, but perfect with a BBQ or Nachos.
The key to success is the freshest, ripest ingredients you can get.

• Chop the tomatoes, onion, garlic and coriander. Depends how coarse you want your salsa, but I usually chop as fine as possible. You could always use a hand blender if you want a smoother texture.
• Add a small splash of olive oil and season to taste.
• Ideally rest for an hour before serving to allow the flavours to mingle.

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