Featuring Robinsons foods, Ballakelly, IoM Creamery & Laxey Flour Mill.
Looking for meal inspo? Here are 6 quick and healthy ideas which all use delicious local products.
Monday – Robinsons fish and veg
2 boneless Paddy’s salmon pieces dressed with;
1 tsp garlic purée
1 tbsp sesame oil
1 tsp honey (no honey under 12 months) .
1 tbsp lemon juice
Sprinkle of sesame seeds
Placed on tray with extra lemon, asparagus and tender stem broccoli. Baked at 200c for 25mins.
Tuesday – Rainbow Pizza
Eat the Rainbow, literally!
The cool looking rainbow pizza is really simple to make, it’s simple you can get the kids involved in making too. You can use any pizza base, homemade or bought. I use a sheet of ready rolled puff pastry and grab a load of veggies from Robinsons.
- Roll out pastry sheet
- Top with tomato puree, or Passata or homemade tomato sauce (leave a small edge round the side)
- Top that with sliced mozzarella cheese
The build your rainbow;
- Red – sliced cherry tomatoes
- Orange – orange pepper
- Yellow – sweetcorn
- Green – spinach and Broccoli
- Purple – red onion
Bake at 220c for 20 mins
Wednesday – Manx Meatballs
Quick and easy 5 ingredient meatballs in tomato and basil sauce with spaghetti!!
- 300g Ballakelly beef mince.
- Garlic purée
- Handful basil
- Tin chopped tomatoes.
- Tomato purée
In a bowl mix by hand the mince, 1/3 of the chopped basil and a small squeeze garlic purée. Squeeze the mix together.
Make into around 12-14 small meal balls. Measure out with a teaspoon and roll in your hand.
Heat some oil in a pan – I used rapeseed – on a med / high heat
Brown off the meatballs on all sides, takes about 10-15 mins (cut one open to check it’s cooked through).
Meanwhile add the chopped tomatoes, basil, garlic and tomato purée to a food processor and whizz until smooth.
When meatballs are cooked pour the sauce into the pan with the meatballs and simmer until it’s heated through.
Serve with pasta or spaghetti (gluten free if you wish).
Thursday – Cheese avo and apple toasties
Looking for something quick and easy but that gives a good full on meal but with snack sort of feel? Look no further than this tasty toastie!!
Packed with IOM Creamery mild cheddar, local Manx apples and avocados from Robinson’s – this toastie is a taste sensation!
Add grated apple cheese and mashed avo to bread and make a sandwich then pop in the toastie maker! Alternatively, you could have a piece of toast with smashed avo, top with shredded apple and then cheese, grill then top with more toast – Tada!! Thank me later.
Friday – Toad in the hole
- 115g Laxey flour plain flour
- 4 large gellings eggs
- ½ pint iom Creamery milk
- 1 heaped tsp dried thyme
- 8 ballakelly sausages
- 2 tbsp sunflower oil
- Salt and pepper to taste
- Firstly make the batter. sift the flour into a bowl and add the salt and pepper and thyme
- Make a well in the middle of the flour and crack in the eggs. Beat in the eggs and then slowly add the milk until combined.
Cover and leave to stand for 30mins to an hour.
Preheat the oven to 200C.
Meanwhile, cook the sausages over a medium heat in a pan until browned all over.
Pour the oil into an ovenproof dish and heat in the oven for five minutes.
Add the sausages to the hot dish and pour the batter around the sausages. return the dish to the oven and cook for 35 minutes.
Serve with seasoned veg and gravy.
Saturday – Saturday night fake away
Teriyaki chicken stir fry noodles -yum!
Quick and easy to make and healthier than your standard take away meal!
- 2 chicken breasts
- Rice noodles
- Your choice of Robinsons veg – cut into strips (carrots, broccoli, onions, baby corn etc)
- 2 tbsp soy sauce (I use refined salt)
- 2 tbsp Manx honey
- 1 tsp garlic purée
- 1/2 tsp ground ginger
- 1 tbsp Sesame oil
- 1 tbsp Sesame seeds
Stir-fry chicken in sesame oil until cooked through
Throw in the veg and cook got 3-4 mins
Throw in the noodles And cook for a further 2 minutes
Mix soy sauce, honey, garlic And ginger and pour over chicken veg And noodles xx
Sunday – Roast Pork
- 2.3kg whole boneless pork leg joint, rolled
- 3 cloves garlic, peeled & thinly sliced
- 1 tbsp salt
- 2 onions, peel & sliced
- Handful of sage leaves
- 1 cooking apple peeled & sliced
- 600ml chicken stock
- 1 tbsp plain flour
Preheat oven to highest setting (I went to 300c)
Use a sharp knife to cut deep lines in the fat, parallel to the string
Flip the joint over and make cuts in the flesh and push under the garlic pieces
Rub salt into the fat and set aside until oven is fully heated (up to an hour so that the fat can dry out well)
In a dish places the onions, apples, stock and sage
Place the joint on top of the stock
Roast joint in the centre of the oven for about 30 mins, until skin starts to crisp up, then reduce the oven temperature to 180c, and cook for a further 2-2 1/4 hours
If the fat isn’t crispy enough for how you like your crackling after the cooking time, turn the temperature up until it’s crisped up. Don’t overheat or you’ll dry out your meat
Remove from oven and remove meat from the stock onto a carving platter and let sit for 15/20 mins
Remove stock and apple and onion and sage. Mix and whizz in a food processor with the flour
Return to a pan and reheat. Add extra water if the gravy is too thick
Slice the meat and serve with fresh veggies, roasties and applesauce.