Quick eats – two to try

first_imgWhatsApp Facebook Print Linkedin NewsQuick eats – two to tryBy admin – March 15, 2012 561 I HAVE two quick eats dishes that will give you a helping hand to teatime treats. The cod dish requires just a little preparation and will deliver lots of flavour for very little return.Cod loin topped with pine nut and breadcrumb crust with Parma ham Sign up for the weekly Limerick Post newsletter Sign Up WHAT YOU NEED150g breadcrumbs2 chopped tomatoes1 clove of garlic thinly sliced50g pine nuts25g butter1 slice of Parma ham1 cod fillet per portionWHAT TO DOSimply mix the breadcrumbs, pine nuts, tomatoes, garlic and melted butter in a bowl and form a thick stuffing. Place this on top of the cod and top with a slice of Parma ham. Roast in a pre heated oven at 180degC for 15 minutes or until done. The stuffing will be crispy on top and soft underneath the crust and the ham will take on a crispy feel too. Serve this with some seasoned greens, crushed new potatoes, a carrot and potato rosti or a bean salad.Gnocchi with lamb raguI know this is called quick eats and giving a dish that requires over two and half hours cooking kind of defeats the purpose but take it as a weekend quick eat. WHAT YOU NEED2 chopped shallots2 cloves of chopped garlic1/4 head of fennel finely diced454g diced lamb1 litre of good chicken stock150g gnocchi per portionA chunk of parmesan cheeseFinely sliced spring onions to serveWHAT TO DOIn a little oil and butter gently sweat the fennel, shallots and garlic in a heavy based pot.To this, add the lamb and allow it to take on colour. Then add the stock and the cheese piece and reduce the heat and allow the stew to cook for two hours. Keep a check on the level of the liquid during the cooking but if you have the oven hob on medium you should be OK. Once the lamb has cooked, remove the meat from the stew and shred it. Cook the gnocchi in boiling salted water. Bring the cooking liquid to the boil and serve the gnocchi in a bowl with the shredded lamb on top and add a ladleful of the stewing liquor. Top with some finely sliced spring onions.center_img Previous articleGoing Indigo for Paddy’sNext articleKidney plays it safe, again admin Twitter Advertisement Emaillast_img

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