Cog1nio

Lamb Kebabs, tomato dip and cous cous

Ingredients:

½ lb low fat lamb mince

½ small onion

1 garlic clove

1 tbsp cumin

½ tbsp dried coriander

olive oil (to brush kebabs)

salt and pepper

1 tbsp olive oil

1 garlic clove

150ml passata

½ tbsp. tomato puree

¼ tbsp. sugar

Mug of cous cous

Veg stock cube

Fresh coriander and ¼ lemon to decorate

Special utensils: wooden skewers, tongs to turn kebabs and foil

Mix mince, finely chopped onion, finely chopped garlic, cumin, coriander salt and pepper and form a long round kebab and push a skewer through it. Brush with oil and place under grill for 4- 5 minutes each side turning with the skewer.

Mix vegetable stock cube in boiling water and pour over couscous cover with foil and leave

In a pan fry garlic in oil, add passata and tomato puree, sugar and reduce until a thick tomato sauce.

Place kebabs on a plate, decorate with ¼ lemon and coriander leaves with sauce in a ramekin as a dip

Spinach and Feta tartlets

Ingredients:

1 pkt chilled filo pastry

Sml bunch spring onions

2 garlic cloves

Nutmeg

1 pkt baby spinach leaves

1 pkt feta cheese

1 pkt on the vine cherry tomatoes

Sml bag baby new potatoes – chop into halves/quarters

Olive oil

Mint

Salt

Black pepper

Set oven to 200c/Gas 6

Cook potatoes for 8-10 minutes drain and set aside then cut into small pieces

Cut filo in half then into half again twice leaving 8 x squares

Place in oiled tartlet tins and bake in oven for 8-10 minutes

In a frying pan fry the spinach, garlic, spring onions, season well then remove from heat.

Add nutmeg and feta and toss

Stir-fry potatoes in butter for 5-10 minutes until browned add some spring onion and tomatoes and cook for 1-2 minutes.

Garnish with parsley and serve the tartlet with potatoes and tomatoes

Curried cod with fluffy rice

Ingredients:

175g basmati rice

Sea salt

Fresh coriander

2 limes

Extra virgin olive oil

Black pepper

Mild curry powder

2 chunky cod fillets, approx 200g each.

Butter

Natural yoghurt

The Rice

Wash the rice for a minute in a colander.

Put the rice and water in a pan and boil quickly for 5 minutes.

Put it back in the colander to drain.

Put 2.5cm of water in a pan and boil then simmer

Put the colander on top of the pan and steam for 8-10 minutes with a lid or foil then remove from heat.

Chop coriander leaves finely

Zest two limes then cut in halg

Put the lime, corander and juice in the rice

Some olive oil and the rice is ready

The Fish

Put the curry powder salt and pepper on a chopping board. Roll the cod in the powder then place in a frying pan with oil and spoon over oil while it cooks. After 2-3 minutes on each side it will be ready to serve.