Thursday

Celebrate the slide into the weekend with these Throwback Thursday treats

Breakfast:

Congee

Ingredients

1 cup long-grain rice
8 cups water or chicken / vegetable stock
Salt and pepper to taste
Garnish, e.g., spring onion, soy sauce, soy-marinated boiled eggs

Directions:

Place the rice in a large strainer or colander and rinse it under cool water
Combine the rice, seasoning and water or stock in a heavy-bottomed saucepan
Bring to a boil, then reduce heat to its lowest setting and partially cover
Simmer for about 1 - 1 ½ hours, stirring occasionally during cooking — this will make it more creamy
When it’s reached your desired consistency, ladle the congee into individual bowls and garnish with soy-marinated egg and scallions

Lunch:

Fish Fingers with Homemade Fries and Pea Salad

Ingredients

2 large potatoes, sliced into fries
2 white fish fillets, cut into 1-inch thick batons
2 eggs
½ cup flour
1 cup breadcrumbs
½ an avocado, diced
1 cup peas, cooked
Handful fresh watercress or other salad leaves
2 tbsp olive oil
Salt and pepper to taste

Directions:

1. Preheat the oven to Cook at 180°C / 350°F / gas mark 4
2. Toss the potato fries with olive oil and season well
3.Bake for 25-35 minutes, until golden and crispy
4. Meanwhile, assemble the pea salad: watercress, cooked peas, some chopped avocado and fresh mint
5. Cut your preferred fish into batons, about an inch thick
6. In a bowl, beat two eggs. In another bowl, mix flour with some salt and black pepper. Pour fresh breadcrumbs into a third bowl.
7. Toss the fish in the flour to coat then dip the fish pieces into the egg and shake off the excess
8. Roll the fish in breadcrumbs until well-coated and place on a baking tray
9. Heat 1 tbsp of oil in a large non-stick frying pan over a medium heat and add the fish fingers
10. Fry for 2-3 minutes on each side, until golden, crispy and cooked through
11. Arrange the cooked potato on a plate, spoon on your pea salad, and arrange your fish fingers on top

Dinner

Turkey Meatloaf

Ingredients

2 cups of minced turkey
1 cup chopped tomatoes
2 tbsp tomato purée
1 whole egg
Half an onion, diced
2-3 garlic cloves, minced
Chopped parsley
Salt and pepper, to taste

Directions

Preheat oven to 180°C / 350°F / gas mark 4 and bring a splash of olive oil to a medium heat in a large frying pan
Fry chopped onion for 2-3 minutes until softened
Add minced garlic and 2 tsp of tomato purée to the pan, stirring well
Cook for a minute and then set aside to fully cool
Combine turkey mince, a whole egg, and the cooled onion, garlic and tomato mixture in a large bowl and season well
Then shape into a rectangular loaf and place in a large roasting dish
Pour a cup of chopped tomatoes over the meatloaf and bake for 30 minutes
When it’s cooked, scatter the meatloaf with chopped parsley and cut into slices. Serve with a fresh salad or side of your choice.