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3 fun-to-cook recipes for coders

3 fun-to-cook recipes for coders

For those evenings when you finish work late but still want to impress!

 

1. Starter

Crab Cakes

Ingredients
3 spring onions
½ a bunch of fresh flat-leaf parsley
1 large free-range egg
750 g cooked crabmeat
300 g mashed potatoes
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
plain flour, for dusting
olive oil
watercress
tartare sauce

Method
Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
Refrigerate for 30 minutes, then shape into 6cm cakes.
Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.

Serve with pinches of watercress and a dollop of tartare sauce.

www.jamieoliver.com

 

2. Main course

Mustard-stuffed chicken

Ingredients
125g ball mozzarella, torn into small pieces
50g strong cheddar, grated
1 tbsp wholegrain mustard
4 skinless boneless chicken breast fillets
8 smoked streaky bacon rashers

Method
Heat oven to 200C/fan 180C.
Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.
Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together.
Season, place on a baking sheet and roast for 20-25 mins.

www.bbcgoodfood.com

 

3. Dessert

Mini Blueberry Tarts

Ingredients
2 cups fresh blueberries
1/3 cup sugar
4 teaspoons cornstarch
2 sheets refrigerated pie crust
1 large egg yolk, lightly beaten

Method
Preheat oven to 200C/fan 180C Crush half of the blueberries.
Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated.
Set aside.
On a lightly floured surface, unroll crusts. Cut out six 4-1/2-inch circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-inch circles from remaining crust; place over filling. Brush with yolk.
Bake until crust is golden and filling bubbles, 13-17 minutes.
Cool in pans for 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

www.tasteofhome.com

 

Authored by the Finerton.com News Team (Malta)
Images Sourced from Unsplash.com & Pixabay.com

Last modified on: April 29, 2020

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