Light fragrant summer salad w smoked mussels dressed w tangerine juice & zest served w half baked mash potato & tomato - light lunch (just bump up the quantities for a great lunch)
allergens: dairy
tags: veggie (if you lose the mussels!)
Thursday, 31 December 2020
Recipe: Smoked Mussel Salad
Light fragrant summer salad w smoked mussels dressed w tangerine juice & zest.
=== for the smoked mussel salad (serves 1 or 2 as a side)
85g smoked mussels inc oil
40g cucumber (cubes & slices)
100g bistro salad
3g tangerine zest
40g tangerine juice
20g carrots (shredded)
80g apple (slices)
80g grapes (halves)
15g spring onion (sliced)
3g thyme (soft young thyme leaves & stems)
0.5g salt flakes
Total (467g)
Simple assembly job!
allergens: molluscs
Recipe: Baked Mash Potato & Tomato
Variation on a baked potato, with added tomato - faster too!
=== for the baked mash potato & tomato (4) pure guesswork - measure if remade
620g potatoes (2 large baking potatoes)
60g butter
160g tomatoes (wedges)
Total (700g)
2 large baking potatoes - makes 4 halves . .
Cut potatoes in half and boil until soft. 10m.
Once boiled leave on counter until they stop steaming & they're cool enough to handle.
Scoop out the soft centre and mash adding the butter and salt and pepper.
Fill the empty potato skins and place on a baking tray.
Dot some tomatoes about including on top of the potatoes.
Bake 180C / 20m
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