Spicy Sea Bass on a Basmati and Quinoa Bed

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A Perfect Summer Supper or lunch for two!

INGREDIENTS – for two

2 Sea bass fillets 

1 tin of chopped tomatoes

125 gm quinoa

125 gms brown basmati rice

6 baby plum tomatoes

1 clove garlic chopped

A small bunch of basil and stalks

1 level tsp each of thyme,rosemary and oregano

Pinch or two of dried crushed red chilli -up to you how much heat you like!

Handful of grated parmesan

Rock salt and black pepper

A splash of olive oil and a tbsp of  balsamic vinegar

METHOD

In a small pan add the garlic, dried herbs, the basil stalks chopped and the crushed red chilli… and then the olive oil. Heat gently. Once it just starts to fizz a little, take off the heat, let it cool a little and add the tomatoes, tinned and fresh. Bring to a gentle simmer, add the balsamic vinegar, stir and leave with a lid on for about 15 minutes.

Heat the oven to 160c. 

Then cook the quinoa and brown basmati rice as per the instructions. Drain and put to one side when cooked. (You might want to do this first before the sauce if the basmati takes a while.)

In a shallow oven proof dish, scatter some torn basil leaves

Pour over the sauce. Pop the fillets on top. Season the fish with a little rock salt and pepper, then sprinkle over the grated parmesan and a few more torn basil leaves. Cover loosely with a sheet of tin foil.

Then slide it into the oven and bake for 20 minutes.

Gently, with a fish slice, remove the sea bass fillets and pop on a warm plate.

Mix the quinoa and basmati rice into the sauce, then replace the fish, skin removed.

Serve and enjoy!

It’s a cracker and very, very tasty.

 

 

 

 

 

Salmon and Asparagus Kedgeree

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Spring meets India meets salmon…..meets my needs!

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A fab way to eat hot smoked salmon and asparagus with a cheeky hint of lime!

INGREDIENTS

Fine for 4 – or a good supper for 2 with a little for the next day!

  • 300g basmati rice
  • 100g unsalted butter
  • 2 tbsp olive oil
  • 1 tbsp hot curry paste or curry powder will do (Madras)
  • 1 small onion, finely chopped
  • 225g hot smoked salmon, cut into chunks or flaked
  • 2 hard-boiled eggs
  • 8 asparagus spears chopped in to 2 inch pieces – blanched in hot water for 5 minutes
  • juice of 1 lime
  • 2 tbsp each chopped fresh coriander and flatleaf parsley

METHOD

  • Pop the rice into a large heavy-based saucepan, pour over 700ml pints water and sprinkle in a good shake of salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed – this should take about 15 minutes. Turn off the heat, cover again and allow to steam dry.
  • Melt half the butter with the oil in a large frying pan. Stir in the curry paste or powder and cook until you start to smell the wonderful aromas.
  • Now add the onion and cook until softened and beginning to brown
  • Once the rice is cooked add the curry and onion mixture  and quickly stir to make sure all the buttery juices are absorbed and the rice is heated through. Now mix in the salmon, eggs, asparagus and lime juice.
  • Stir gently, add the herbs along with cubes of the remaining butter and serve in warm bowls.

A truly tasty and satisfying dish for a Spring weekend.

 

A sprout is for life…not just Christmas

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A great Saturday supper dish!

From Alfredo's With Love

Sprout, Pepper and Chicken Stir Fry

I want to extol the virtues of this marvellous vegetable (oft maligned unfairly) over the coming months, starting with this simple stir fry. The health benefits of greens are all publicised and out there on the web for you to check out – and sprouts come right near the top of the pops when it comes to all they have to offer to protect your body and keep it healthy.

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Ingredients for 4

600 gm of noodles – I used a ready to wok variety

12 sprouts, tailed, outer layer removed

1 long red pepper

3 chicken breast fillets

Bunch of spring onions, topped and tailed and finely sliced

For the sauce – 

2 tablespoons water

2 tablespoons sake (rice wine) – or dry sherry 

1 tablespoon oyster sauce

2 teaspoon sugar

2 teaspoon soy sauce

Or you could just use, as i did…

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PERFECT POLPETTINE!

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PORK, LEMON AND THYME POLPETTINE

As Nigel Slater describes them in his Kitchen Diaries 1 – ‘a meatball to beat them all!’

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This is one of my favourite supper dishes of the meat variety. Perfect served with noodles.

Please give these a go. You will be so glad you did!

INGREDIENTS

70gm white breadcrumbs

500 gm pork mince

A lemon

Parsley leaves – large handful

Several sprigs of fresh thyme

2 heaped tbsp of grated parmesan

A little flour

Optional – 5 anchovy fillets

Olive oil

40 gm butter

200 ml chicken stock

METHOD

Pop the mince and breadcrumbs into a large mixing bowl. Grate the zest of the lemon into the mixture then halve the lemon and squeeze in all the juice. Add chopped parsley leaves and the thyme stripped from their sprigs. Now add the parmesan – and the anchovy fillets chopped – or of not a good grind of sea salt. Now add several good grinds of black pepper.

Using a dessert spoon make about 18 small balls of the mixture. Sprinkle the flour on a board and add each meatball to it as you make them. 

Roll them lightly in the flour. Add the oil to a wok – or large frying pan. Fry the balls on a medium heat for about 4 or 5 minutes, until crispy golden. 

Lower the heat and let them cook through for about another 8 minutes. Try not to move them now.

Then spoon off most of the fat and add the hot chicken stock. Leave to bubble for 2 or 3 minutes.

I now added some finely shredded raw vegetables – bits I had left over – a few bits of broccoli, a couple of cabbage leaves, half a carrot. Whatever you fancy! Or you could leave them out too! Tis up to you. 

I also now added my lightly cooked noodles to the dish and stirred round gently to soak up the flavours.

Thank you again to Nigel Slater for this fab recipe idea. Magnifico!

And a Happy Birthday to him for April 10th!

 

Full on Feta Salad

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This can be a meal in itself – great for lunch or supper – but I had it last night with lamb chops pan fried with garlic, lemon and parsley.

INGREDIENTS

Salad leaves of your choice

6 baby plum tomatoes halved

1 block of feta rinsed and cut into cubes

12 black olives halved

Half a pointed red pepper thinly sliced

1 stick of celery thinly sliced

3 radishes thinly sliced

Handful of fresh coriander chopped- you could use mint instead

FOR THE DRESSING

6 tbsp olive oil

2 tbsp fresh lemon juice

1 garlic clove crushed

Pinch of sugar

Dash of salt

Grind or two of black pepper

METHOD

  1. Make the dressing by whacking the ingredients together in a small bowl.
  2. Toss all the there ingredients together in a large salad bowl.
  3. Just before serving , which the dressing once more and pour over the salad. 

Get a fork and tuck in!

 

 

King prawn and chilli frittata

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This is a great take on the recipe I gave you on the 15th February. For this version – which I made for lunch today – and omg it was fabulous – I added 125 gm king prawns as the fish and 1 chopped red chilli along with 6 finely sliced shallots instead of the red onion. My herb of choice was coriander leaf this time. If you use these substitutes the rest of the recipe was the same. Just remember to use good eggs!

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Pannetone Bread Pudding – Magnifico!

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A great way to use up those left over pannetones that are lingering in the cupboard post Christmas!

Experiment with the different flavoured ones!!

A favourite of my daughter’s! Scrumptious!

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INGREDIENTS

50g butter
250g panettone (about 5 medium slices)
2 eggs
14oml  double cream
225ml milk
1 tsp vanilla extract
2 tbsp caster sugar
Icing sugar, for sprinkling -optional

You could serve with cream but it is really creamy enough!!

METHOD

Preheat the oven to 160C / fan 140C and grease a 850ml/1½ pint shallow baking dish with a little butter.

Cut the panettone into wedges, leaving the crusts on. Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.

In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the panettone.

Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set – it should be yellow inside and nicely browned on top. Dust with icing sugar.

And enjoy!

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Chicken with peppers

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Pollo con peperoni – chicken at its most supreme

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Supper last night and I was in the mood for chicken…and for pasta…and I had some cream left over and a red pepper…so it had to be this dish…simple and such a refreshing change.

INGREDIENTS

400gm chicken fillet cut into strips

1 large red pepper deseeded and cut into strips

100 ml olive oil

2 small red onions peeled and thinly sliced

2 cloves of garlic peels and finely chopped

Teaspoon of dried red chillies

100 ml white wine

Salt and black pepper

8 cherry tomatoes quartered

Small bunch of flat leaf parsley finely chopped

150 ml soured cream – single would be fine too

METHOD

Heat half the oil in a large deep pan – a non stick wok with a lid would be dandy – or a stainless steel casserole pan. Add the onion and fry gently over a lowish heat for about 5 minutes until soft. Remove from pan into a bowl and put to one side.

Add the remaining oil – add the chicken – raise the heat to medium and brown the chicken for around 6-8 minutes.

Return the onion to the pan with the garlic and the dried chilli.

Pour in the wine and let it reduce by half. Add the red pepper slices.

Season with salt and black pepper. After 4 minutes stir in the tomatoes. 

Lower the heat, cover the pan and cook for around 25 minutes. Stir occasionally.

Remove the lid and stir in the cream. Add the chopped parsley and after a minute or so – serve with pasta.

A colourful southern Italian dish with more flavours than you could imagine.

Enjoy!

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Fresh Salmon and Red Onion Frittata

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FRITTATA DI SALMONE E CIPOLLE ROSSE

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Some say frittata some say tortilla! Well, the Italians and Spanish at least! This is my version of a recipe gleaned form the work of Gino D’campo. He uses cod and chives – but I reckon this one with salmon and basil is better! I love making these – not much work for lots of reward flavour wise and it looks so fab on the plate!

You can get at least 6 good portions out of this – or more if you want to serve it as a tapas cut into squares.

INGREDIENTS

300 gm of fresh salmon fillet skin removed

8 eggs – good ones!

Small bunch of basil leaves torn

Salt and black pepper

100 ml olive oil

1 large red onion peeled and thinly sliced

700 gm potatoes peeled and cut into 2 cm chunks

METHOD

Place the salmon in a pan and cover with water. Bring to the boil and simmer for 8 minutes. Put to one side for a minute to cool, then strain and put salmon on a plate whilst you get everything else sorted.

Beat the eggs in a bowl – do not use cheap eggs – for what it is worth I used chestnut marines – anyway, the flavour of this dish is so much better with good organic ones. Add the basil and season. Stir.

Pour the oil into a non stick frying pan and pop onto a medium heat. Fry the onion for 4 minutes until softened, sit now and then with a wooden spoon. Add the potatoes, season with a little salt and a bit more black pepper. Continue to cook for 15 minutes more. Potatoes should be tender – might take up to 20 minutes. Flake the salmon and add to the pan and stir everything together. Now add the eggs and cook on a low heat for 15 minutes.

Preheat the grill. After the 15 minutes is up, pop the frying pan under the hot grill for about 3 to 4 minutes to allow the frittata to set  – the top should have turned a light brown colour.

Transfer to a wam plate and slice and serve. Crusty bread goes down well with this. I served a dish of melanzane parmigiana too. Good buddies!

A fabulous, light supper dish. Tasty and satisfying.