Kitting up your Kitchen

I promised you recipes, the first being a timely one to use storecupboard ingredients with any cold lamb leftover after Easter:
Spring Lamb Salad: serves 2
half pint measure of finely chopped roast lamb
quarter pint of diced celery
1 spring onion, finely chopped
quarter pint measure (or less) diced cheddar cheese
2 tblsp mayonnaise
2 tsp sweet pickle
half tsp. horseradish sauce
2 tblsp tomato ketchup
salt and pepper to season
lettuce leaves for serving.
In a bowl combine all ingredients except lettuce. Stir well to blend and serve on lettuce leaves.

Gingered Chicken with Peanuts: serves 4
5 fl. oz water
2 tsp cornflour
2 - 3 chicken breasts, skinned and boned
2 tblsp light olive oil
about 1 lb (5oog) mixed vegetables, part cooked (sliced carrot, broccoli, baby onions, baby sweetcorn, mushrooms, green beans, bell peppers etc)
2 tblsp salted (or unsalted) peanuts or cashew nuts
1 tblsp soy sauce
1 tblsp grated ginger, OR 1 preserved ginger diced
Cut the chicken into strips and fry in the oil for about five minutes until the meat has turned white. Stir the cornflour into the water and add this to the chicken along with the rest of the ingredients. Bring to the boil over medium heat and bubble away, stirring constantly with a fork to keep the veggies separate. When thickened, reduce heat to the simmer and cook on for a further four minutes. Serve with rice.

Creamy Tuna Shells: 6-8 servings
8 oz (225g) pasta shells (the large ones if possible)
2 cans (each approx 7oz) tuna in oil, drained
8 oz (225g) cream cheese
8 fl. oz chicken stock
12 oz ( 350g) peas
3 -4 tblsp grated Parmesan cheese
finely chopped dill or parsley
Cook the macaroni until almost al dente. Drain, then replace over a very low heat and stir in the cream cheese until melted into a sauce. Stir in the flaked tuna, the peas and the stock and heat through. When the pasta and peas are cooked, add the chosen herb and Parmesan. Stir once then serve.

Strawberries with Yummy Honey Cream - serves 2-3
2 tblsp creme fraiche
1 tblsp honey
1 tblsp orange liqueur
1 pint of fresh strawberries, hulled
Mix together the first three ingredients then pour over onto the strawberries. Easy as that.
Tip: if you have a small avocado to spare, mash this with a fork until creamy and blend this into the Yummy Honey Cream before adding to the strawberries.

'It Shouldn't be Allowed' Pudding: for adult cheats only
One packet of instant chocolate pudding such as Angel Delight
milk to mix less 1-2 tblsp
1-2 tblsp whisky, rum or orange liqueur - even Tia Maria
Make the pudding up as per directions on packet using milk less 1-2 tblsp, substituting 1-2 tbslp of the spirit of your choice. Beat well until thickened then pour into individual glasses until set. Serve with whipped cream.
Tip: For a subtle flavour just use 1 tblsp of the chosen spirit. If you wish it to be a little stronger, then use a little more, but don't overdo it. As they say, less is more-ish. If you like it, then experiment using other flavours, other liqueurs.

PS. The above 'instant' recipe was given me many years ago by one of the editors of the Good Housekeeping Magazine who served it regularly to guests. Well - if it was good enough for her I thought it was worth a mention - even though it does use a manufactured dessert mix.