Honey & Mustard Vinaigrette


     No matter what the weather is like outside, these delicious meals will have you in the summer mood!


    Meat, Game Poultry

    Lamb, Chicken, Beef, Pork, Veal


    Salmon, Wild Salmon, Crab, Sea bass, Cod, haddock, Monkfish, Plaice, Lobster, Prawns


    Asparagus, Courgettes, Broad beans, Peppers, Broccoli, Runner beans, Carrots, Watercress.



    Tayberries, Gooseberries, Redcurrants, Cherries, Raspberries, Strawberries, Rhubarb



    Recipes this Month

    Mediterranean Fish Stew

    Chicken & Pasta Salad

    Berry Cake


    Web: www.marjorieskitchen.net

    Email address: marjoriesThis email address is being protected from spambots. You need JavaScript enabled to view it.

    Phone No: 087 2304986

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               Mediterranean Fish Stew            

      (serves 4)

    This vibrant fish stew is really delicious and so simple to prepare.


    Low cal cooking spray

    1 large spanish onion, finely chopped.

    1 red pepper, deseeded & diced

    1 red chilli, deseeded & finely chopped

    3 garlic cloves, finely chopped

    1 x 400g tin of chopped tomatoes

    425g. (approx. 4 potatoes) peeled & cut into cubes

    1 pk fresh coriander leaves and stalks chopped

    1 bay leaf

    15ml/1 tbsp. tomato puree

    500 ml/17 fl ozs. chicken or fish stock

    200ml water

    350g Cod fillet, skinned, remove any bones and cut into bit sized chunks.

    260g pk seafood selection (e.g. cooked mussels, king prawns and squid)

    Sea salt and freshly ground pepper.


    1) Spray a large lidded saucepan or frying pan with low calorie cooking spray and place over a medium heat.

    2) Add the onion and pepper, stir fry for about 8-10 minutes until soft, but do not brown.

    3) Add the chili, garlic and coriander and fry for 2-3 minutes.  Stir in the stock, puree and bay leaf.  Simmer until reduced by half.

    4) Add the potatoes, tomatoes and water, bring to a gentle boil, then reduce the heat and simmer for 20-25 minutes or until the potatoes are just tender.

    5) Season to taste, stir in the cod and mixed seafood, cover and cook for 6-8 minutes or until the fish is cooked through

    6) Remove the bay leaf.

    7) Divide between 4 heated bowls, scatter over some chopped coriander and freshly ground black pepper.


    Chicken & Pasta Salad 

    (serves 4)



    13oz/370g dried pasta shapes

    90ml/6 level tbsp. extra-light mayonnaise

    142/5 oz. fat-free natural yoghurt

    6 spring onions, finely sliced

    30ml/2 tbsp. passata

    15ml/1 tbsp. mild curry powder

    15ml/1 level tbsp. mango chutney

    Salt and freshly ground black pepper

    12 oz. /340g cooked, skinless chicken breasts, cut into bite-size pieces

    ½ cucumber, finely chopped

    2 tomatoes, chopped

    A small handful of fresh coriander, chopped, reserving some to garnish


    1. Cook the pasta according to the packet instructions. Drain well and set aside.
    2. In a large bowl, mix together the mayonnaise, yogurt, sliced spring onions, passata, curry powder and mango chutney and then season to taste.
    3. Add the pasta and the chicken to the bowl and then stir in the cucumber, tomatoes and most of the coriander. Toss to mix well and then serve garnished with the reserved coriander.


    Honey & Mustard Vinaigrette



    10ml/ 2tsp wholegrain mustard

    50ml/ 5dsp balsamic vinegar

    150ml/ ¼ pt. of olive oil

    10ml/ 2 tsp. runny honey

    30-45 ml 2-3 tsp. water


    Place all the ingredients in a screw top jar and shake vigorously until well combined. Leave to let the flavours blend for about 1 hour. Use to dress your summer salads. Good with mixed greens or a salad of tomatoes and onions or spring onions.

    This mix will keep for 2-3 weeks. Shake well before using each time.


     Berry Cake


    170g/6 oz. butter

    227g/ 8 oz. blueberries, dessert gooseberries, raspberries or redcurrants

    227g/8 oz. self-raising flour, sieved    

    170g/ 6 oz. soft brown sugar

    3 large eggs, beaten

    Zest and juice of 1 orange


    1. Pre-heat oven to 180oC/ 350oF/Gas 4.
    2. Grease and base line a 20cm/ 8” spring sided tin.
    3. Top and tail the berries in a bowl.
    4. Cream the butter and sugar until light and fluffy, then gently mix in the eggs and flour alternatively. Fold in the orange zest, juice and lightly floured berries.
    5. Place the mixture into the tin.
    6. Bake in the pre-heated oven for 45 mins – 1 hour. Cool for a few minutes before un-moulding. *If wished, decorate with whole poached berries on top and dust with a little sieved icing sugar.

    Serve this deliciously moist cake as a pudding while it is still warm or cold with whipped cream.

    If wished, place half the cake mixture in the tin, then scatter over the chosen fruit and top with the remaining cake mixture.


    *Marjorie’s Tip

    Top and tail the fruit, if necessary. Rinse and dry the fruit.  Dust with flour to prevent the fruit from sinking.


    For more great recipes from Marjorie, check out the links below. Bon appetit! 

    May http://bit.ly/2IHCUNL

    April http://bit.ly/2GMFaNR

    Easter http://bit.ly/2uBtXyY