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Recipe Inspiration from Waitrose




 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different with recipes using this Month's Health Food, Seaweed?

 


See more Recipes from Waitrose

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@foodstylist's Lamb loin fillets with pistachio, preserved lemon and nori seaweed crust@foodstylist's Lamb loin fillets with pistachio, preserved lemon and nori seaweed crust

Serve with a coriander chickpea mash, baby roasted harissa aubergines and honey and coriander carrots.

Serves: 4

Ingredients

  • 4 lamb loin fillets
  • 1 small bunch of mint, leaves picked
  • 1 clove garlic
  • 70g shelled unsalted pistachios
  • 1 sheet of nori seaweed
  • 90g preserved lemons
  • olive oil

Method

  1. Prepare the crust- Preheat the oven to 180 Celsius. Add the nori seaweed to a food processor and wiz until finely chopped. Add the picked mint, garlic and pistachios to the processor and wiz until coarsely chopped and a little sticky. Remove from the processor and put to one side.

  2. Make a paste from the preserved lemons- Add the preserved lemons to the food processor and wiz until a paste forms, you may need to add a splash of olive oil to loosen the mixture.

  3. Coat the lamb- Trim of the fatty layer that sits on top of the lamb and discard, season all over with a little salt and pepper. Lay the loins on a metal tray lined with foil and spread each with a little of the preserved lemon mixture, top with the pistachio mixture patting it down gently to form a crust. Drizzle each lamb loin with a little olive oil.

  4. Roast the lamb- Place the lamb in the oven and roast for 12 minutes for a succulent pink!



Baron de Ley Rioja Reserva


From specialist Reserva bodega, this is made in an assertive style, with soft strawberry fruit flavours and nuances of spice from its noble ageing.


 

Japanese Mushroom Sticky Rice with Wakame and Sesame SeedsJapanese Mushroom Sticky Rice with Wakame and Sesame Seeds

Serves: 4

Ingredients

  • 1 sachet dashi powder
  • 40g dried shiitake mushrooms
  • 360g Japanese short grain rice
  • 3 slices fresh root ginger
  • 700ml light chicken stock or lightly salted water
  • 3 tablespoons rice vinegar
  • 1 teaspoon seaweed seasoning (optional)
  • 20 horse or button mushrooms
  • 1 tablespoon sesame oil
  • 1 tablespoon groundnut or sunflower oil
  • 2 tablespoons light soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon dried wakame seaweed(optional), soaked in cold water until rehydrated, then drained
  • 1 bundle enoki mushrooms (optional)
  • 1 tablespoon sesame seeds, toasted in a dry frying pan until golden

Method

  1. Dissolve the dashi powder in 600ml hot water. Add the shiitake mushrooms and leave to soak for at least 30 minutes.

  2. Put the rice into a medium-sized pan, add the ginger and pour over the stock or lightly salted water. Bring to a boil and cook, uncovered, for 2 minutes, then turn down the heat to the lowest setting possible, cover the pan and cook gently for a further 7 minutes. Remove from the heat, cover and leave to stand for 10 minutes. Fork through the rice vinegar and seaweed seasoning.

  3. Remove the shiitake mushrooms from the dashi and reserve 200ml of the stock. Slice away the woody stems and discard, then slice the larger ones into strips. Heat the oils in a large pan and fry the shiitake and horse mushrooms together until lightly browned. Add the soy and mirin and let it reduce.

  4. To serve, pile the rice into bowls (don't scrape the pan if the rice has stuck), and top with the mushrooms, a little rehydrated wakame seaweed and a few enoki mushrooms, if required. Sprinkle with toasted sesame seeds and serve.



Sawanotsuru deluxe sake


The name Sawanotsuru literally means ‘crane of the swamp’. The quality of the water used in sake production and the method used to prepare the rice for fermentation are both critical in determining the style of the sake produced.


Roasted Arctic Charr with Prawn and Seaweed CrustRoasted Arctic Charr with Prawn and Seaweed Crust

Arctic Charr is a freshwater fish that has a firm pink flesh with a delicate flavour. It is related to salmon and trout and can be used as a substitute for these fish in many recipes.

  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
  • Total time: 45 minutes

Serves: 4

Ingredients

The fish

  • 1 x 400g fillet of Waitrose Arctic Charr, cut into 4 pieces
  • 1tbsp vegetable oil
  • 5-6 heads of pak choi

The topping

  • 5 sheets Yutaka Roasted Natural Seaweed
  • 2tbsp Blue Dragon Sushi Pickled Ginger
  • 1 pack Waitrose North Atlantic Peeled Prawns
  • 1 pack Waitrose Prawn Crackers
  • 1tbsp Khaki Tiga Sweet Dark Soy Sauce

Method

  1. Place all the ingredients for the topping into a food processor and mix together. Spread a quarter of the mixture on top of each Charr fillet, pressing down firmly.

  2. Transfer to a greased baking tray and cook in a preheated oven at 200°C, gas mark 6 for 10-15 minutes or until the topping is golden brown and the fish is thoroughly cooked. Keep warm.

  3. Heat the vegetable oil in a frying pan, add the pak choi and cook for 2-3 minutes.

  4. To serve, divide the pak choi between four plates, top with a piece of fish and drizzle some of the sweet soy sauce over the top and around the edge of the plate.

Cook's tips

you could replace the pak choi with a selection of stir-fry vegetables such as bean sprouts, sliced peppers, onions, carrots and baby corn.



Johann Wolf Pinot Noir


This Pinot Noir has bright juicy cherry fruit flavours and is aged in barriques to give smoky depth and fine tannins. An excellent, approachable red wine for everyday dining.


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