Seaside Times - August 2009

Page 15

together into cakes. If not, adjust breadcrumbs and sauce until the desired consistency is achieved. Form into cakes about 1.5 inches across and 3/4-inch thick.

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Place cakes in the breadcrumbs and pat into the cakes. Fry over medium heat in a bit of oil and butter until the outside develops a nice golden crust and cakes are warmed through.

Mussels & Chorizo in Spicy Tomato Broth ½ pound fresh local mussels 2 chorizo sausage links sliced 2 cloves garlic 1 small can diced tomato ½ cup good white wine 1 tsp. dried chilli flakes Heat a teaspoon of olive oil over medium-high heat in a large pot (with a lid) and brown chorizo. Add the garlic and chilli flakes and cook for two minutes. Add wine and tomatoes, bring to a simmer and then add the mussels. Cover the pot and cook until the mussels open – about 4-5 minutes. Be sure to throw out any mussels that don’t open.

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Remove from heat and serve in a large bowl with some torn fresh basil and French bread to soak up the glorious broth.

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Mediterranean Chicken Salsa 3 boneless skinless chicken breasts seasoned, baked and diced

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2 fresh SunWing tomatoes

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seeded and diced ½ small red onion – diced

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3 sprigs chopped fresh oregano

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Juice and zest from 1 lemon

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2-3 pita breads – lightly oiled, rubbed with fresh garlic & grilled Combine the first five ingredients in a bowl and season with a really good pinch of salt and pepper. Let the flavours combine in the fridge for 30 minutes.

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Prepare the grilled pita and use a cookie cutter to cut it in to bite-sized rounds or just tear into pieces for a more rustic presentation. Spoon the chicken on to the pita and serve.

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ENJOY!!! www.seasidetimes.ca

AUGUST 2009

15


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