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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
If it's made with beef it's Cottage Pie; with lamb it's Shepherd's Pie... Apparently the British have no cute name for Fish Pie. This is traditionally made with odd bits of white fish, but we love salmon. And Savoy cabbage.
Baked Chevre with Prosciutto Preparation and cooking time: 10 minutes3.5oz (100gr) aged goat cheese, with white rind either a slice from a large log or a several from a small one
2 tbs dried breadcrumbs
1/4 tsp dry mustard
2 slices Prosciutto
3 tsp olive oil
Slice cheese into 6 rounds (if small log). Each round should be between 1/4 and 1/3" (.75 - 1cm) thick.
Mix bread crumbs and dry mustard. Put onto a plate and put 2 tsp olive oil on another plate. Dip both sides of the cheese into the oil, then the crumbs and place on a nonstick or lightly oiled baking sheet. Bake, 400F (200C) for 2 - 4 minutes, just until you see the tops sink slightly
or cheese ooze slightly. If it hasn't happened after 4 minutes, take them out anyway - they're ready.
While cheese bakes: Roughly chop the prosciutto and sauté in 1 tsp oil over medium high heat until they start to get crisp. Remove to 2 plates. When cheese is ready, add to plates and serve.
2 medium potatoes, 10oz (300gr)
1 tbs horseradish
1 tbs butter
2 - 3 tbs milk
8oz (250gr) fresh salmon
4oz (120gr) smoked salmon either wet or dry smoked
8oz (250gr) Savoy cabbage 1/2 medium head
1 onion
1 tsp lemon juice
1 bay leaf
1/2 tsp black peppercorns
1 cup (8oz, 240ml) chicken stock
1/2 cup (4oz, 120ml) white wine
1 tsp dried tarragon
1 tsp dried chives
2 tsp maizena (cornstarch) dissolved in 1 tbs water
1/2 cup (4oz, 120gr) Greek or plain yogurt
1 tbs olive oil
The potatoes: Peel the potatoes and cut into chunks. Cook in boiling, salted water until tender. Drain well. Add butter, horseradish and 2 tbs milk. Mash well. They should not be stiff but should hold their shape. Add a bit more milk if needed.
The salmon: Put fresh salmon in a medium skillet. Add water to almost cover, lemon juice, bay leaf and peppercorns. Cover and poach until done, 12 - 15 minutes. It should turn opaque and flake easily with a fork. Remove and cut into large chunks. Roughly chop the smoked salmon.
The vegetables: Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges. Roughly chop the onion. Heat oil in a large skillet. Add onion and sauté 5 minutes, until it turns translucent. Add cabbage and sauté, stirring 2 - 3 minutes. Add white wine, chicken stock, herbs, cover and simmer 10 minutes. Dissolve cornstarch in water. Uncover cabbage, increase heat and add cornstarch, stirring until thickened. Remove from heat. Add yogurt and stir well to combine.
To finish: Add both salmons to cabbage and stir gently. Spoon into a baking dish large enough to hold everything. Top with potatoes, covering as well as you can. Bake, 400F (200C) for 15 minutes or until the top starts to brown. Remove and serve.
Cooking Schedule: 40 minutes for menu |
Put oil on plate |
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