HAM, PEA &
POLENTA CAKES
PREP TIME: 20 MINS
COOK TIME: 25 MINS
SERVES 2 (AS A MAIN)
150g orange sweet potato,
chopped
150g floury potatoes (such as
King Edward), chopped
100g frozen baby peas,
defrosted
100g gluten-free, salt-reduced
shaved ham, shredded
Small handful mint leaves,
chopped
Zest 1 lemon
3 green shallots, thinly sliced
Pinch cayenne pepper,
plus extra to serve
6 Tbsp fine polenta or 4 Tbsp
gluten-free plain flour
1 eggwhite (from 60g egg)
and 2 x 60g eggs
1 Tbsp canola or olive oil
2 Tbsp light sour cream
1 cup rocket leaves
2 tsp balsamic vinegar
½ tsp extra virgin olive oil
1 Put both kinds of potato in a
saucepan and cover with plenty
of cold water. Cover and bring to
boil over high heat. Reduce heat
to medium and simmer, partially
covered, for 10-15 minutes or
until tender. Drain well and
return to pan. Mash until
smooth. Set aside to cool.
2 Tip mash into a large bowl.
Add peas, shredded ham, mint,
lemon zest, shallots, cayenne
pepper and 3 Tbsp polenta.
Whisk eggwhite and add to
mash mixture. Mix well. Form
the mixture into 6 cakes.
3 Tip remaining polenta onto
a plate and roll cakes in it to coat.
The mixture will be quite wet at
this stage, but extra polenta will
help keep them together during
cooking. Cover cakes and put them
in the fridge for 15 minutes to chill.
4 Heat oil in a large non-stick
frying pan over medium heat. Add
cakes and cook for 3-4 minutes
each side or until they are golden
and warmed through.
5 Meanwhile, poach the 2 eggs
in a pan of barely simmering
water for about 3 minutes
until yolk is soft and white is set.
6 Put polenta cakes on plates
with 1 Tbsp each of sour cream.
Top with poached eggs and a
little cayenne pepper. Serve with
rocket and drizzle with combined
vinegar and olive oil.CHICKEN, BROCCOLINI
& BEETROOT SALAD
WITH AVOCADO PESTO
PREP TIME: 15 MINS
COOK TIME: 15 MINS
SERVES 4 (AS A MAIN)250g broccolini
2 tsp olive oil375g skinless chicken breasts,
trimmed of fat
Freshly ground black pepper
1 red onion, thinly sliced
100g picked watercress or baby
spinach leaves
2 raw beetroot, peeled, grated
Zest 1 lemon
1 tsp nigella seedsAvocado pesto
1 small bunch basil
1 avocado
1 small clove garlic, crushed
25g walnut halves
1 Tbsp olive oil
Juice of 1 lemon
3 Tbsp cold water
Freshly ground black pepper1 Bring a large saucepan of
water to boil. Add broccolini
and cook for 2 minutes. Drain,
then refresh under cold water.
Pat dry with a clean tea towel.
2 Preheat a large chargrill
pan on medium-high heat. Toss
broccolini in 1 / 2 tsp oil. Add to grill
and cook for 2-3 minutes, turning
often, or until a little charred. Set
aside to cool. Brush chicken with
remaining oil and season with
pepper. Add chicken to chargrill
and cook for 3-4 minutes each
side or until cooked through.
Set aside to cool, then slice or
shred into chunky pieces.
3 To make avocado pesto, pick
leaves from basil and set asideHam, pea & polenta cakesChicken, broccolini
& beetroot salad
with avocado pesto Pea, feta & herb frittatafree from