Spread the love
Post Views: 5

1. Phoodie’s Greek Style Salmon Parcel
A plate of food
Description automatically generated with low confidenceIngredients
(Serves 4 but works well in individual parcels as well)
2 x small sweet potatoes, sliced into 1/2 cm pieces
2 x medium white potatoes, sliced into 1/2 cm pieces
1 x leek, roughly chopped
1 x punnet cherry tomatoes
juice of 2 Lemons
5 x cloves Garlic, kept whole
2 tablespoons extra virgin olive oil
4 x 200g boneless salmon fillets
salt and pepper, to season
2 sprigs Rosemary
100g Greek feta, crumbled
Method
Preheat the oven to 180 deg cel (fan forced.)
Peel, slice and prepare all the vegetables as per instructions above.
Place a large sheet of baking paper in an oven dish. This sheet should be twice the length of the oven dish.
Place all of the vegetables in the oven dish along with the garlic, oil, and lemon juice. Toss well so that the vegetables get coated.
Cover with the extra length of baking paper (the same piece extended from under the vegetables) and top with alfoil.
Bake in the oven for 20 minutes.
Remove from the oven, open the parcel and place the four fillets of salmon on top of the vegetables. Season the salmon with salt and pepper and then place the rosemary sprigs on top of the vegetables too.
Re-cover with the baking paper and foil and bake for a further 15 minutes.
Remove from the oven, open the parcel, crumble the feta all over the top and serve directly from the oven dish immediately.
2. Phoodie’s Super Simple Easter Prawn Cocktail Bites
A plate of sushi
Description automatically generatedIngredients
2 x heads Baby Gem lettuce, washed and leaves separated / long tall leaf
1 kilo Australian Tiger prawns, peeled and deveined
1 cup guacamole, store bought
1/3 cup Sriracha mayonnaise, store bought
1/2 bunch chives, chopped finely
1/2 bunch spring onions, chopped finely
2 tablespoons sesame seeds
lemon, to serve
Method
Prepare lettuce as per instructions above.
Peel and devein prawns.
Place lettuce cups in a single layer upon a large platter
Dollop a teaspoon or so of guacamole into each lettuce cup
Place a prawn on top of each dollop of guacamole.
Top each prawn with a small amount of Sriracha mayonnaise.
Generously scatter the chives, spring onions and sesame seeds over the prawns.
Serve with fresh lemon