Traditional food and drink menu

Fast Food for Friday

Cod with Lime Pesto

Serves 4 people Approximate time: 40 mins. (including 30 mins. 'marinading')
50g (2oz) fresh basil leaves
50g (2oz) pine nuts
juice and grated zest of 2 limes

1 garlic clove, crushed
125ml (4fl.oz) olive oil
4 cod steaks, washed


  1. Make the pesto sauce by combining all the ingredients in a food processor. Cover and leave for at least 30 mins. to allow the flavours to develop.
  2. Pre-heat the grill on a high setting. Smear the cod with the pesto sauce and grill for at least 5 mins. on each side until cooked. Add extra pesto as you turn the cod over. Turn off the grill, add extra pesto and leave for 1 min. to continue cooking.
  3. Place on warm plates and serve with boiled potatoes and steamed vegetables.

    Any pesto sauce left over can be frozen or kept refrigerated and used within 10 days.

Our thanks to the Dairy Diary for their contribution …

Honeydew Melon Salad

Serves 4 people Approximate Time: 20 mins. and allow chilling time
1 honeydew melon
4 tbsps. Cointreau or Curaçao

1 large fresh pineapple
few fresh cherries, washed and stoned


  1. Slice the melon in half lengthwise, scoop out and discard seeds. Scoop out flesh in large pieces and put to one side.
  2. Serrate edge of one of the melon halves, using scissors or a very sharp knife, thereby giving a decorative edge to the shell.
  3. Peel and core pineapple and dice into chunks.
  4. Pile melon pieces and pineapple chunks into the decorated melon half and sprinkle the liqueur over.
  5. Garnish with cherries and chill before serving.





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