A Sea Bass and Giant Cous Cous Supper

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I created this recipe, like so many of us do, to use up some ingredients I had lingering in the fridge and store cupboard. But they had to go with the 2 sea bass filets I had just bought!

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Ingredients for 2 to 3

100 gm Giant Cous Cous – I use Merchant Gourmet brand

A little olive oil

1 tulip shallot diced

Half a red pepper thinly sliced

A bunch of flat leaf parsley

400 gm tinned tomatoes

1 red chilli deseeded and sliced thinly

2 sea bass fillets – or any white fish frankly!

A little water

Method

  1. Cook the cous cous as per the packet instructions – I pan fry them gently in a little olive oil for 5 minutes then add about 100 gm of water and let them simmer gently away for about 15 minutes. Then drain and put to one side.
  2. In a wok or large saute pan, heat a tablespoon of olive oil and add the chopped shallot, red pepper and chilli. Fry gently til the onion softens and starts to turn a little golden.
  3. Add the tomatoes and stir. Season to taste.Cook gently for around 20 minutes. til you have a nice velvety sauce.
  4. Now add the cous cous and stir. 
  5. In a separate frying pan cook the fish in a little olive oil – skin side down first for 2 minutes then gently turn and cook for another 2 minutes. Remove from pan and flake away the white meat from the skin and add to the sauce. Gently move it around and then add a handful of chopped parsley.

Simple, I know, but stunning and sexy as fish suppers go!

 

 

 

 

 

Summer Salmon Salad

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A Fabulous Melange of Green leaves, Salmon and Giant Cous Cous!

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Simplicity itself! Arrange salad leaves of your choosing on a large platter. Pan fry 100 gm of giant cous cous in a little olive oil for about 2 to 3 minutes until golden brown. Then add 200 ml of cold water. Add  pinch of cumin seeds and a pinch of smoked paprika and simmer for about 20 minutes stirring often. You may need to top up the water a little if it starts to dry out. Once it is ready leave to one side to cool then spread over your salad leaves. Add a couple of hot smoked salmon fillets broken up. Then add a few dashes of balsamic vinegar and mix gently.

You could always use lentils if you cannot get hold of any giant cous cous.

A great summer light lunch!

 

 

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.

 

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!

 

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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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. 

 

 

 

 

 

 

Chicken Cannellini and Chorizo One Pot

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This is a perfect mid week supper – simple and satisfying with sufficient zing to warm up your engine!

 

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INGREDIENTS for 4

2 tbsp olive oil
500g chicken breast cut into chunks
4 shallots, sliced
3 garlic cloves, sliced
1 celery stalk, finely chopped
1 green chilli, deseeded and chopped
Splash red wine
275g chorizo, thinly sliced
1 x 400g  can chopped tomatoes
200ml  chicken stock
1 x 400g can cannellini beans, drained
Salt and freshly ground black pepper
Handful chopped fresh coriander
Crusty bread or a good warm flat bread, to serve

METHOD

  1. Heat half of the  oil in a large pan. Add the chicken, grind over some black pepper, and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm.
  2.  Add a little more oil to the pan, then fry the chorizo until crispy, add to the warming plate with the chicken.
  3. Add the onions, garlic, celery and chilli and cook for five minutes in the juices left over. Add a splash of red wine and simmer until reduced by half.
  4. Add the can of chopped tomatoes to the pan with the vegetables, stir and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil.
  5. Add the browned chicken, the cannellini beans and the crisp chorizo and half the chopped coriander – simmer for 20-25 minutes, or until the chicken is completely cooked through –  no lid. Season, to taste, with a tiny bit of salt if needed and a little more ground black pepper.
  6. Sprinkle with remaining chopped coriander and serve with crusty bread.

This went down well last night and was hoovered up very happily by the family.

 

 

Spinach, Goats Cheese and Walnut Pasta

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A winter wonder to wow all the family!

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INGREDIENTS FOR 4

400 gm pasta of choice 

Olive oil and a knob of butter

An onion finely chopped

2 cloves of garlic finely sliced

200ml chicken or vegetable stock

200 gm of spinach uncooked

3 tbsp of crème fraîche

100 gm soft goats cheese

Tsp of chilli flakes

A handful of basil leaves torn

2 tbsp of chopped walnuts

Method

  1. Put your pasta on to cook.
  2. Heat a little olive oil and the butter in a large frying pan or wok
  3. Add the onion and sauté gently until softened then add the garlic. Fry for a minute. Pour in the stock .
  4. Add the spinach and cook  for a minute, then add the crème fraîche and stir in. Season with black pepper.
  5. When the pasta is cooked, drain well and add to the creamy mixture. Crumble in the goats cheese.
  6. Add the chilli flakes and the torn basil leaves, then the walnuts. Stir gently.
  7. Check for seasoning.

A fabulous dish for late autumn and you can play about with it as you wish. Use different greens – maybe rocket – maybe savoy cabbage finely shredded or even crumbled broccoli. You could use pine nuts too. Tis up to you!

But you MUST try it!