Recipes

Salmon bon bons with potato wedges and cherry tomatoes (serves two)

Ingredients:

175g salmon
Large potato
Cherry tomatoes
1 egg white
1 egg, beaten
Double cream
100g bread crumbs
100g flour
Sprig of rosemary
Olive oil
Oil for frying
Mayonnaise
Seasoning

Method:

Cut the salmon into small cubes, then blend it in a food processor, adding egg white. Add a little cream to soften it, then season. Roll the salmon into small balls and set it aside in the fridge to chill for 30 minutes.

Cook potato wedges in oven pre-heated to 200C with rosemary and oil until tender – around 20 to 30 minutes. Set up three trays: one with flour, one with beaten egg and one with breadcrumbs. Place balls into flour, egg and breadcrumbs. Cook in oil until golden brown. Place tomatoes in a tray with a little oil and bake for 2 minutes at 200C to soften and warm.

Place on plate with potato wedges, tomato and mayonnaise.

Chicken nuggets

Ingredients

900g chicken breast
half tsp garlic powder
1 egg
225g white bread
125ml milk
1 potato, cut into thin chips

Method:

Place chipped potatoes in tray, preheated with a little hot oil. Cook at 200C for 20-30 minutes until crispy and brown.

Toast the bread until it is light brown, then break up into pieces. Grind in food processor to fine crumbs. Add garlic powder. Preheat oven to 200C.

Beat egg, add in milk, add sliced chicken breast. Drain chicken from mixture and toss in breadcrumbs – place the breadcrumbs in a deep tray for this. Arrange chicken on lightly greased baking sheet and bake for ten minutes. Serve straight away, with home-made chips.