NOW that summer has drawn to a close and kids have gone back to school, I'm sure like me, everyone is trying to get their household back into a routine.
This week's lunch recipes were created for those with busy lifestyles that are trying to juggle home and work.
The mackerel pate recipe makes enough for four portions. The dish can be stored in an airtight container in the fridge, making it a quick and simple lunch that you can prepare in advance and enjoy throughout the week. This dish is also great when paired with day-old sourdough.
The avocado salad, on the other hand, is a healthy lunch option that is full of flavour and nutrients to keep you filled throughout the afternoon.
This recipe can also be made with leftover roast chicken from your Sunday dinner, making it a quick and convenient lunch option.
For more information, or to book an experience at the Waterman Cookery School, visit www.cookinbelfast.co.uk.
Mackerel Pate
Serves 4
Keeps for five days in airtight container in fridge
25g of crème fraiche
50g of cream cheese
25g of mayonnaise
½ lemon, juiced
1 tablespoon of tabasco
Salt
Black pepper
250g of smoked mackerel fillet, skinned and flaked
Method
Mix together the crème fraiche, cream cheese, mayonnaise and mix until all combined.
Add in the lemon juice and tabasco and season to taste.
Remove the mackerel from the skin and fork into flakes, add to the cream mix and combine thoroughly.
Taste again for seasoning and season with salt and pepper if required.
Serve with toasted sourdough and green leaves.
Chicken and Avocado Salad
Serves 2
2 large chicken breasts
2 tablespoons of olive oil
½ lemon juiced
1 pinch of sweet paprika
1 clove of garlic, crushed
2 tablespoons of pumpkin seeds, toasted
2 baby gem lettuce, washed, separated
1 avocado, sliced
Method
Start by turning the oven to 150C. Place the chicken in a dish with the olive oil, lemon juice, paprika and garlic and season with salt and pepper. Cover in cling film and leave to marinade in fridge for at least 15 minutes, though the longer the better.
Place the pumpkin seeds on a dry pan and toast for 15 minutes until golden. Remove from heat and set aside.
Remove chicken breasts from marinade and heat a little oil in oven proof pan, place on high heat on hob and seal for 5 minutes each side, place in oven and cook through for approximately 12-15 minutes until cooked through. Remove and leave to rest for 10 minutes covered in foil.
Place the baby gem on a plate with the avocado.
Make the dressing by combining 4 tablespoons of Greek yogurt, ½ a lemon zest, 15g of basil leaves, 10g of grated parmesan and mix well.
Coat the leaves with the dressing and place the chicken on top, sliced. Top with the pumpkin seeds and serve.
