This week, we've got some exciting new recipes for you to try at home.  Don't forget that you can always find more recipes to make at home for the whole family at the My Cookery Club website: http://www.mycookeryclub.co.uk/telford

Chunky Fresh Tomato Soup

Serves 6

Ingredients

• 8 x Ripe Tomatoes
• 1 x Small Red Onion (chopped)
• Handful of Fresh Coriander
• 1 x 400g Tin Chopped Tomatoes
• 1 x 400g Tin Cannelloni Beans (drained)

Method

1) ½ the tomatoes and squeeze out the seeds.

2) Put the flesh in a food processor with the onion and coriander and blitz until chopped.

3) Add the tin of tomatoes and blitz again.

4) Transfer to a bowl and stir in the beans and seasoning add ¼ pint of cold water.

5) Serve well chilled with more coriander and tortilla chips.

Citrus Cous Cous

Serves 4

Ingredients

• 250g / 9oz Cous Cous
• Zest & Juice of 1 Lemon
• Zest & Juice of 1 Lime
• 2 x Spring Onions (chopped)
• ½ Red Pepper (chopped)
• ½ Green Pepper (chopped)
• ¼ Cucumber (chopped)
• ½ Red Onion (chopped)
• Handful of Mint (chopped)
• 1 Tbls Olive Oil
• 10fl oz Cold Water

Method

1) Pour water onto cous cous and leave to stand for approx 15 mins

2) Add chopped onions, peppers and cucumber - mix in

3) Add the zest and juice of citrus fruits

4) Mix the olive oil and mint

Serve with fish or as a salad

Crunchy Duck & Noodles

Serves 4

Ingredients

• 450g / 1lb Cooled Duck (shredded)
• 150g / 5oz Fresh Bean Sprouts
• 220g Can of Water Chestnuts (drained & thinly sliced)
• 2 Spring Onions (shredded)
• 1cm / ½ Inch cube of fresh Ginger (peeled & chopped)
• Handful of fresh Coriander (chopped)
• 150g / 5oz Chinese Noodles
• Boiling Water
• 1 x Red Chilli
• 2 Tbls Hoi Sin Sauce
• 2 Tbls Dry Sherry
• 2 Tbls Sesame Oil
• 2 Tbls Soy Sauce
• Juice of 1 Orange

Method

1) Break up the Noodles in a pan or bowl and pour a kettle full of boiling water over tem to cover.

2) Leave for 5 to 10 mins.

3) Mix the shredded duck, bean sprouts, chestnuts, spring onions, ginger and chilli.

4) Drain the noodles when soft and add to the mix.

5) Whisk the Hoi Sin sauce, sherry, sesame oil and soy sauce together and toss into the mix.

6) Sprinkle over the coriander and orange juices.

Poached Salmon

Serves 4

Ingredients

• 4 x Salmon Portions
• Boiling Water
• Juice of a Lemon
• 1 x Handful of Dill
• 2 x Tbls White Wine Vinegar
• 6 x Pepper Corns
• 1 x Tsp Rock Salt

Method

1) Cut salmon portions into 3 - 4 slices.

2) Overlap each slice in a dish and sprinkle with the rock salt, peppercorns and dill.

3) Pour over the lemon juice and white wine vinegar.  Leave to marinade 10 to 15 mins.

4) Pour over the boiling water and leave to cool for 10 - 15 mins.

5) When cool, take out of the cooking liqueur and serve.

Smoked Haddock Carpaccio

Serves 4

Ingredients

• 200g / 7oz Piece of un-dyed Smoked Haddock Fillet
• 2 x Spring Onions (thinly sliced)
• Small Handful of Chopped Parsley
• 1 x Tsp Capers
• 1 x Tbls Olive Oil
• ½ Lemon

Method

1) Put the haddock in the freezer for 15 to 20 mins (this makes it easier to slice).

2) Slice into the fillet against the grain.

3) Make long thin slices of fish fillet, approx 20 to 30 very thin slices.

4) Lay the slices on a large plate to cover it completely.

5) About 20 mins before serving, scatter with the spring onions, the chopped parsley, the capers, the olive oil and lemon juice.

6) Finish with plenty of black pepper.