Food Recipe Collection

Serves 2 Ingredients: 1 can chickpeas (400g /14oz), drained 1 clove garlic, superfinely chopped 2-3 tablespoons lemon juice 4-6 lamb cutlets 2 handfuls sugar snap peas or snow peas Process: Put a small saucepan of salted water on to boil. Crush chickpeas, garlic and lemon juice together in a bowl with a fork or your hands until you have a chunky mash. Stir through a couple of tablespoons extra virgin olive oil. Taste and season. Place a frying pan over a medium high heat. When the pan is hot and the water is boiling, pop the peas in the water. Add a few tablespoons oil to the frying pan, season lamb and cook for 2 minutes each side or until browned on the outside but still pink in the middle. When the lamb is done, the peas should also be ready. Drain peas.Divide crushed chickpeas between 2 plates. Top with lamb and peas.

Pan fried salmon with tahini sauce & salad

Serves 4 Ingredients: 4 tablespoon tahini 8 tablespoons lemon juice 4 salmon fillets 2 small bulbs fennel, very finely sliced crosswise 1 bunch mint, leaves picked Process: Combine tahini and lemon. Add a little water until it is a good sauce consistency. Heat 3 tablespoons olive oil in a medium frying pan over medium heat. Season salmon and cook skin side down for 3 minutes or until the skin is crispy and starting to go brown. Turn and cook the other side until cooked to your liking. About 2 minutes. Meanwhile combine mint and sliced fennel.To serve, spread a bed of tahini over the base of each plate. Top with a little of the mint and fennel and lastly the fish.

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Rice pudding with raisins

bocadillo with jamon

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