Mango Salsa

Alpine Odyssey…

During a kayaking trip to the French Alps last summer we had as much fun in the evening preparing & eating our dinner over a glass of wine as we did during the day on the water. Eyeing the preparation of homemade burgers our intrepid leader enquired if we had any “ketchup” duly wrinkling up her nose when we produced the “Mango Salsa” made to accompany the burgers. However after a tentative taste our smiles broadened each time she reached for another helping.… J J

Ingredients & Costing…
Mango x 1 ripe	0.99
Tomato x 3 medium	0.24
Red Onion x ½ small	0.05
Fresh Coriander x 2 tblsp	0.50
Lime Juice x 1	0.25
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
6Hearty Portions	€2.13

It Couldn’t be easier…
æ Peel the mango & cut the flesh into small dice. Halve the tomatoes, scoop out the inside & cut the flesh into small dice. Likewise finely dice the red onion. Place all three ingredients into a small bowl & combine gently
æ Add the freshly chopped coriander, lime juice & a generous seasoning of sea salt & freshly ground black pepper

Hat Trick…
The success of any salsa is that wonderful combination of sweet, sour & fragrant flavours making them the perfect accompaniment to burgers, enchiladas & fajitas to name but a few… J

Smoked Salmon Quiche

Salmon Leap…

Anybody who regularly kayaks on the Liffey will be familiar with the fish boxes at Lucan weir. On one occasion while sitting at the bottom of the high drop I was mesmerized to watch the progression of salmon along the base of the weir to the boxes where they systematically worked their way up the concrete steps to continue their journey upstream. Unbeknown to them the resident Heron on that stretch of the river was standing sentinel at the top box patiently waiting on his “takeaway” to arrive… J J

Ingredients & Costing…
Smoked Salmon Trimmings x 200gm	2.99
Capers x 2 tsp	0.10
Crème Fraiche x 125ml	0.54
Horseradish Creamed x 1tsp	0.10
Lemon Juice x ½	0.12
Eggs x 3 beaten (free range)	072
Fresh Dill x 2 tblsp chopped	0.99
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
Puff Pastry x 375gm  (ready to roll)	1.29
4-6Hearty Portions	€6.95

It Couldn’t be easier…
æ Place the crème fraiche, horseradish, lemon juice, sea salt & freshly ground black pepper in a bowl mixing well to thoroughly combine the ingredients
æ Add the beaten eggs mixing well, carefully fold in the salmon trimmings & freshly chopped dill
æ Line a greased 8” quiche tin with puff pastry trimming the edges, pile the salmon mixture into the pastry case & bake on the centre shelf of a pre heated oven (gas mark 6) for approximately 15 minutes until golden & set
Energy Saver…
I was feeling less than energetic when I made this quiche so I took the easy option & used a pack of ready to roll puff pastry I had in the fridge, needless to say it is equally nice made with homemade pastry as in the  “carrot, courgette & parsley flan”… J