u3a member's favourite recipes

In our April Newsletter express, we asked u3a members to share their go-to recipes, and how they would make them fit for a King. Here is a selection - and thank you to everyone who responded. For more recipes, keep your eyes peeled on the u3a Cook for the King page.

Tarragon Chic-King

I was introduced to a recipe some 20 years ago by a friend, simply called Tarragon Chicken - which she made with turkey as it was cheaper than chicken at the time, and with the strong tarragon taste nobody guessed!

I still make this dish today especially whenever we are entertaining guests as it goes a long way. It is one of the families favourites still and so easy to put together with just 5 ingredients.

To make it suitable I would call it 'Tarragon Chic-king'

Amanda, Dunmow u3a

Mince and potatoes

When I was employed I used to be overseas for weeks at a time. Of course staying in good hotels so the food was pretty rich. My go-to dish when I got back was always mince, potatoes and baked beans followed by a crumble and custard. Can’t beat it!!!

Jim, Southport u3a

Catalan Stew

My go to dish is Catalan Stew: Chicken, Chorizo, Capsicum, Chilli, Garlic, Tomatoes, Red Wine. Served with crusty bread.

Neil, Trustee for the North West

Eggs benedict

Toasted muffin buttered With poached egg hollandaise sauce smoked salmon.Round edge of plate small tomatoes small white chocolates and blue bows.

Christine, Mill hill u3a/u3a in London

A Right Royal Mess

Eton Mess. I'd pimp it with a bit of brandy in the whipped cream and call it a "Right Royal Mess". A doddle to make and always an empty dish after.

Sandy, Bromley u3a

Roast Cod

Roast cod on a bed of vegetables! So easy and nutritious.

Shallots, peppers, tomatoes, courgettes and olives (maybe aubergine, squash or baby potatoes as the mood takes me) roasted in a little olive oil for 20 minutes, then top with a cod loin for last 15 minutes or so (depending on thickness).

Eileen, Stewartry u3a

Chris's Concotion 

This is my favourite solution for one when I have pretty empty cupboards and fridge, not much time or energy, and am hungry for something tasty and filling.

Take any savoury rice - I prefer 50/50 white and brown - and boil in water - or cheat by using a prep-prepared pack taking 2.min. I like mine slightly al dente.

Take a bit of every veg in your freezer or stores, including left-over scraps or anything cooked needing using up.. Must include onion or leek or else dried onion. Wash a small piece of every one, chop and throw into wok, add oil and sitr-fry. Add a random selection of spice and dried herbs to taste, including garlic and back pepper.

Pile on top of rice, sprinkle soy sauce (in my case Japanese wheat-free) on top. You can cheat and add any left-over protein too if you want - left over ham, bacon, or continental sausage, but the veggie option is dellcious on its own.

Christina, Milton Keynes u3a

Trifle

First of all never never use jelly….. apart from my not eating meat and of course there is gelatin and jelly, its not a child friendly dessert at all. Its easy to make ahead by a day or two and keep in the fridge.

Ingredients:
A packet of frozen raspberries
A bought madeira cake
Sherry
2 cartons of ready made custard – or if you must do make your own!
1 pt of double cream
Flaked almonds

Method:
Slice the cake and cover the bottom of a trifle dish
Add as much sherry to taste to soak the cake#
Cover with the raspberries (defrost if you are eating immediately but you can make this a day ahead and the raspberries will have thawed by then if you use frozen)
Pour over the custard.
With the cream to soft peaks and cover the custard
Toast the almonds and sprinkle over the cream.

Keep refrigerated until you need it and enjoy!

 Margaret, Trustee for Yorkshire and the Humber

Chocolate mousse

Easy and tastes fab! Another thing you can keep for a day or two in the fridge.

Ingredients:

One Egg to every 25g/1oz of chocolate – I use one egg per person and scale it up
Whipped cream to decorate or grated chocoloate/chopped nuts….what ever you like

Method:
Melt the chocolate either in a bowl over a pan of hot water, or in the microwave. Remove from the heat.
Separate the eggs
Lightly beat the egg yolks and stir in the melted chocolate
Whisk the egg whites to stiff peaks
Fold egg whites into the egg yolk and chocolage mixture gently and to preserve as much of the air as you can.
Divide into dishes
Decorate as you wish

Margaret, Trustee for Yorkshire and the Humber

Posh Fish Pie to serve 8

Ingredients:

Approx 2lbs/1kg of mixed fish cut into chunks. I often buy a ready prepared pack and add prawns and extra salmon
Three quarters of a pint of milk or 750 ml
An onion
A bay leaf
3oz flour
Spinach (optional)
White wine
Dill or parsley to taste

Mash:
1.5 kg/3lbs potatoes
20z/50g butter
Tub of Crème Fraiche
Grated cheese to taste

Method:

Put the fish into a saucepan and cover with the milk. Add the bay leaf and the onion in quarters. Put a lid on it and bring it up to a simmering point. Turn off the heat and leave for 10 minutes or so until the fish has cooked through.

Meanwhile peel and put the potatoes on to cook.

Strain off the milk from the fish.

Once the potatoes are cooked mash with the butter and crème fraiche – you can either add grated cheese to the mix at this point or you can leave it to top the potato before it goes into the oven.

Melt the 75g of butter in a saucepan and then add the flour. Cook stirring for a minute or less. Add the strained milk and continue to stir until thickened and smooth. Add the spinach if using and a glug of white wine. Stir again and remove from the heat. Add the dill or parsley and season to taste.

Put the fish into a 3ltr oven proof dish and pour over the sauce. Stir it through.

Top with the mash and if you are adding the cheese afterwards add it now.

Bake in the oven for approx. 45 mins until golden at gas Mk6/200C/180C fan oven.

Margaret, Trustee for Yorkshire and the Humber