Mother’s Day Meal Recipes
- By Sonya Meagor
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- 01 Mar, 2018
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With the U.K deep in beautiful but treacherous white snow as a result of the “Beast from the East” it feels more like Christmas at the moment. It is hard to believe that Mother’s Day is just around the corner, but don’t forget it is – on Sunday 11th March Mothering Sunday will be celebrated by many.
Some people go all out, with trips to the theatre, Michelin Star dining out in the City, jewellery and gifts galore. But, sometimes the most meaningful gifts are the one’s we make ourselves. How many of us know a mum who has lovingly kept a scribbled drawing that their child made for them – probably all of us! A handmade card and a baked cake or a home cooked meal, goes a long way.
Maybe you are mum and you are hoping for something special to mark the occasion? Here’s the perfect hint…
We bring you dining suggestions from eco cuisine. Whether you are catering breakfast, brunch, lunch or dinner here are our delicious recipes for you to use.
Firstly, something easy, quick and yummy for you to make for your mum for breakfast this coming Mother’s Day:
French Toast
Take two slices of wholemeal bread, 1 egg, 1/3 cup of milk, spices – namely, cinnamon or nutmeg sprinkled in.
Simply beat the egg, milk and spices together, then heat your pan and put in a knob of butter. Dip bread in the mixture and fry on both sides until golden brown.
Serve with honey and fruit if you desire. Remember a nice cup of something hot to wash it down with.
What’s not to love?
Cooking lunch for her, then what about poached salmon for lunch?
You will need a fish kettle for this recipe.
Poached Salmon
You need a 2.5kg whole salmon, peppercorns, 2 carrots, 2 celery sticks and one onion.
Place the salmon into the kettle and add cold water to just cover the fish, then add the peppercorns and the rest of the stock ingredients and bring the water to the boil with the lid on. Then switch it off and leave it all to sit in the water until it is at room temperature.
You can take the fish head off or leave it on but it is easiest to take the skin off whilst it is still warm too. Make sure you do both sides and then you can decorate with parsley, lemon wedges and serve with some boiled potatoes and salad.
Voila!
Doing supper to finish off the day with a home cooked meal for mum, then try this:
Baked Lamb Chops with Rosemary
You need 2 loin chops per person (pp), half an onion pp chopped into quarters, plus rosemary.
Warm oven to gas mark 6, 400f, 200c – place your chops on a baking tray and sprinkle sea salt and rosemary on top and pop the onions around them. Leave for 20 mins – pink, 30 for cooked through. Serve with some simple steamed spuds and peas or sprouting broccoli (bang in season in March).
Serve with a glass of Bordeaux or Cote du Rhone.
We hope you wow her with these simple but delicious recipes. Whatever you’re doing, have a good day!
The Millfield theatre is home to eco cuisine and the events have been held here too for that reason.
OLIO (the food app) and NLWA (North London Waste Authority) CROPDROP (local Haringey boxed fruit/vegetable scheme) plus our very own Sonya Meagor (eco cuisine) are confirmed as our first speakers and we're For each event, we support a North London based charity related to the event theme - for this event we're delighted to collaborate with The Felix Project .
TICKETS
https://www.eventbrite.co.uk/e/sustainable-food-packaging-tickets-61490383392?aff=website
With less than two weeks until Christmas and the holidays nearly upon us, the shops are stocked with delicious festive treats and people are already stocking up on Christmas food fit for a feast or two.
But, just because it is Christmas doesn’t mean we should not consider what is in season and keeping sustainability at the forefront of our minds.
So, what is in season over December and the winter seasons in Britain? Well, thankfully many of the Christmas time favourites are favourites for a reason – they’re traditionally easily grown and sourced in the U.K. over winter. Cabbage, sprouts, potatoes and onions, celeriac, celery and carrots as well as parsnip and swede are all in season this time of year. Not forgetting chestnuts, beef and venison and even guinea fowl too.
So roast dinners with all the trimmings can be environmentally friendly! Of course clementines, pomegranates and dates are seasonal favourites too and these are obviously not sourced locally.
Whatever you buy and eat over the festive season, remember to consciously consume – making informed and conscious decisions about what you buy and eat.
In the lead-up to the Christmas break we enjoy hearty, warming foods, keeping us warm in the cold weather and suitably fuelled over this busy season.
We enjoy Rumbledethumps – for those who haven’t heard of it, it is the Scottish equivalent of bubble and squeak as it is often made with leftovers, though it isn’t usually fried. It is a lovely filling dish served as a side or when served with a nice piece of fish or chicken breast can even be a substantial main meal.
Rumbledethumps
550g large potatoes,
350g swede
60g unsalted butter
250g kale, finely sliced
1 small onion diced
Sprigs of thyme
25g cheddar cheese, grated
Preheat the oven to 180C/350F/Gas 4.
Peel and chop the potatoes and the swede and chop into large chunks. Next, boil in a saucepan tender. Drain and return to the pan.
Heat three quarters of the butter in a pan on medium low heat and cook the kale and the onions for a few minutes, until the kale is tender and onions lightly browned.
Add the kale and onions to the pan with the potatoes and swede then add the remaining butter and mash together. Season, to taste, with salt and freshly ground black pepper.
Place the mashed medley into an ovenproof dish and top with the cheese. Cover with a lid and bake in the oven for about 20 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Serve with fresh thyme.
What winter dishes keep you going in the lead-up to the Christmas break? Let us know in the comments.
