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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 using this Month's Health Food, Cabbage?

 


The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters

Colcannon Prawn Cakes

Colcannon Prawn Cakes

Making these fish cakes is easy using Waitrose ready-made colcannon, which is smooth mashed potato with Savoy cabbage. You can use a 200g can tuna, drained and flaked, instead of the prawns.
  • Preparation time: 15 minutes, plus chilling time
  • Cooking time: 12-15 minutes
  • Total time: 27-30 minutes

Serves: 4

Ingredients

  • 2 x 300g packs Waitrose Colcannon
  • 2 x 100g packs fresh Waitrose Icelandic Fjord Prawns
  • 195g can Waitrose American Sweetcorn
  • 1 bunch salad onions, finely chopped
  • Flour, for coating
  • 2 tbsp sunflower oil
  • Salt and freshly ground black pepper
  • Flat leaf parsley, to garnish

 

Method

  1. Place the colcannon in a large bowl. Drain the prawns and sweetcorn and add to the bowl with the salad onions. Mix thoroughly using a fork, and season.

  2. Place 2 tbsp flour on a plate. Shape the potato mixture into 8 cakes, 7-8cm in diameter, then coat with the flour. Place on a flat plate, cover with clingfilm and chill for at least 30 minutes.

  3. Heat the oil in a non-stick frying pan, add 4 of the cakes and fry for 3-4 minutes each side until they are crisp, golden and piping hot. Remove and keep warm while you fry the remaining cakes. Garnish with flat leaf parsley. Serve with grilled cherry tomatoes and Waitrose Tartare Sauce.

Cook's tip

This can be prepared to the end of step 2 and kept in the fridge for up to 8 hours.

 

 


Heston's Smoked salmon & kimchi okonomiyakiHeston's Smoked salmon & kimchi okonomiyaki

'Kimchi is a traditional Korean sweet and sour cabbage dish. Okonomiyaki are delicious little savoury Japanese pancakes. Both are simple to prepare and provide a set of lively, vibrant Asian flavours that suit salmon really well' - Heston Blumenthal

Makes: 18

Ingredients

FOR THE KIMCHI

  • 2 pointed spring cabbages
  • 110g sea salt
  • 20g garlic, peeled and finely chopped
  • 10g ginger, peeled and finely chopped
  • 30g fish sauce
  • 40g clear honey
  • 40g chilli powder
  • 50g salad onions, finely sliced
  • 1 red chilli, thinly sliced

FOR THE OKONOMIYAKI

  • 100g plain flour
  • 1 medium egg
  • 15g peeled and grated potato
  • 50g Cooks’ Ingredients Dashi
  • 1 salad onion, finely sliced
  • 120g kimchi, chopped
  • 60g cabbage, finely grated
  • 10g sushi ginger, finely chopped

FOR THE SAUCE

  • 50g HP Sauce
  • 20g apple juice
  • 20g Waitrose Hoisin Sauce
  • 15g Waitrose Plum Sauce

TO FINISH

  • Mayonnaise
  • 1 preserved lemon, finely chopped
  • 100g pack Heston from Waitrose Smoked Salmon (Gin & Juniper or Lapsang Souchong Tea Smoked)
  • Kimchi
  • Fresh dill
  • 2-3 tbsp soy sauce
  • 2-3 tbsp rice vinegar

Method

  1. For the kimchi, wash the pointed spring cabbages and cut into quarters lengthwise. Sprinkle sea salt between the cabbage layers. Cover and leave at room temperature for 6 hours, turning the leaves 2 to 3 times. When ready, you should be able to bend the white part of the leaves without snapping them. Then rinse the leaves with fresh water, squeezing out any excess.

  2. Place the garlic and ginger in a mortar and purée until fine. Add the fish sauce, honey, chilli powder, salad onion and red chilli.

  3. Spread the mix between the cabbage leaves and fold in half. Place in an airtight container and stand at room temperature for 2 days.

  4. To make the okonomiyaki, place all the ingredients in a bowl and combine.

  5. Heat a large sautée pan with a little oil over medium-high heat. Using a tbsp, place a little of the mixture in the hot pan. Stand for a minute or so before turning. Continue to fry for a couple of minutes until cooked through. Cook in batches and place on paper towels to absorb excess oil.

  6. For the sauce, mix all the ingredients together and reserve. In a separate bowl mix the soy sauce and rice vinegar and place in a small serving bowl.

  7. To serve, place a little mayonnaise on top of the okonomiyaki. Sprinkle some of the chopped lemon on top. Drizzle with the sauce. Fold the slices of smoked salmon and place on top. Add some finely chopped kimchi. Finish with a small sprig of dill and a couple of drops of the soy and vinegar mixture



Chateau Les Clauzots Graves White



Coming from a property that has been in the same family for over a century, this Sauvignon is refreshing and full of character.  Semillon adds breadth, with notes of citrus and white peach being supported by more tropical fruit on the palate.

 


Sesame spring rollsSesame spring rolls

Vegetarian

  • Preparation time: 20 minutes plus cooling
  • Cooking time: 15 minutes
  • Total time: 35 minutes

Serves: 6

Ingredients

  • 1 tbsp groundnut oil
  • 3cm piece fresh root ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp Chinese five spice powder
  • 185g pack Waitrose Spiralized Courgette Spaghetti
  • 100g coarsely grated carrot
  • 100g Savoy cabbage leaves, thinly sliced
  • Bunch salad onions, halved and thinly sliced lengthways
  • 28g pack fresh coriander, roughly chopped
  • 1 tsp toasted sesame oil
  • 2 tbsp Cook’s Ingredients Sweet Chilli Sauce, plus extra to serve
  • 6 sheets filo pastry
  • 20g butter, melted
  • 2 tbsp sesame seeds

 

Method

  1. Preheat the oven to 200°C, gas mark 6. Heat the groundnut oil in a wok, add the ginger and garlic and cook for just a few seconds. Add the spice powder, courgette spaghetti, carrot, cabbage and salad onions (reserving a few to garnish). Stir fry for about 3 minutes until wilted but still retaining a crunchy bite. Add the coriander, sesame oil and sweet chilli sauce and toss together well. Set aside to cool.



  2. Unroll the filo pastry and lay out on a clean work surface. Trim the sheets to make 6 rectangles measuring 22 x 26cm. Take one rectangle and, with the shorter side nearest you, spread 2 tablespoons of the vegetable mixture along the edge, leaving 4cm at each side. Fold these sides over the filling and roll up.



  3. Transfer to a baking sheet, seam-side down, brush with a little melted butter and sprinkle with sesame seeds. Repeat to make 6 spring rolls.



  4. Bake for 12-15 minutes until golden and crispy. Serve scattered with the reserved salad onions and some sweet chilli sauce on the side.

Cook's tip

Keep the filo sheets covered with a clean, damp tea towel while you prepare each spring roll to prevent the pastry drying out and cracking. 

 

Paul Cluver Gewürztraminer



Bursting with Gewürtraminer's signature flavours of rose water, Turkish delight, peach blossom and lychees, this delicious South African white comes from the cooler region of Elgin.


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