Crab
and samphire linguine
Per serving -> ProPoints value of 15 per
recipe -> 284 calories per serving -> 5 minutes to prepare, 10 minutes to
cook -> Serves 2 -> Milk free -> Nut free
If you can’t find samphire, use fine
asparagus or sliced tenderstem broccoli instead.
125g (9/2oz) dried linguine
75g (11/4oz) samphire, rinsed well Calorie
controlled cooking spray
1 garlic clove, crushed
1 red chilli, de-seeded and sliced finely
120g (9/2 oz) fresh white crabmeat, or use a
170g can white crabmeat chunks in brine, drained.
Pared zest and juice of I small lemon
1. Bring a large pan of water to the boil. Add the linguine and simmer
for 7 minutes, then add the samphire and simmer, uncovered, for a further 2
minutes.
2. Meanwhile, mist a pan with cooking spray and add the garlic and
chilli. Fry, stirring, for 1 minute. Add the crabmeat, lemon zest and juice and
season with plenty of freshly ground black pepper: Cook, stirring, over a
medium heat for 5 minutes.
3.
Drain the pasta and samphire and return
to the pan. Add the hot crab and toss to mix. Divide between 2 warm plates and
serve.
Grilled salmon with asparagus, Jersey Royals and
buttermilk hollandaise
Grilled
salmon with asparagus
Per serving -> Pro Points value of 44
per recipe -> 432 calories per serving -> minutes to prepare, 30 minutes
to cook -> Serves 4 -> Nut free
You can add 1 tbsp chopped fresh tarragon
leaves to the bollandaise sauce if you like.
·
600g (11b 5oz) Jersey Royal new potatoes,
scrubbed and halved if large, or use any new potatoes 200g (7oz) asparagus
·
4 X 150g (11/2 oz) skinless salmon fillets
For the buttermilk hollandaise:
·
110ml (15/4 oz) buttermilk
·
1/2 tbsp cornflour
·
1 egg, beaten Juice of 1/2 lemon
1. To make the hollandaise, whisk 25ml (3/4fl oz) of the buttermilk
with the cornflour in a heatproof bowl. Place over a pan of fast simmering
water and heat whisking constantly, for 1 minute. Slowly pour in the remaining
buttermilk, whisking, and then whisk in the egg. little by little, until
combined. Continue to whisk for a further 5 8 minutes or until the hollandaise
thickens. Remove from the heat, stir in the lemon juice and season. Cover and
set aside.
2. Preheat the grill to high and line a grill pan with foil. Bring a
pan of water to the boil and add the potatoes. Simmer for 12 minutes, then add
the asparagus and Simmer for a further minutes or until the potatoes are tender
3. Meanwhile, season the salmon fillets and grill, turning once, for
12-15 minutes. Drain the potatoes and asparagus and divide between warm plates
with the salmon fillets. Spoon the buttermilk hollandaise over and serve.