Hi everyone and welcome to the blog. This week’s blog is dedicated to celebrating Christmas, Italiano style (more information can be found on my information blog at https://applesfromthetreeofknowledge.wordpress.com/This week’s recipes are:- Spiced Salmon with Traybaked Sag Aloo, Griddled Garlic & Mint Studded Swordfish and Keralan Fish Curry.
My first recipe is Spiced Salmon with Traybaked Sag Aloo Recipe by Esther Clark, Courtesy of BBC Good Food Magazine published December 2018.
Serves 4, Prep 10mins, Cook 45mins
1kg x Floury Potatoes, such as Maris Piper, peeled and cut into 2cm chunks
Olive Oil, for roasting
1 tsp x Turmeric
2 tsp x Ground Cumin
1 tsp x Chilli Flakes
200g x Spinach
1 x 500g Salmon Fillet
2 tbsp x Tandoori or Tikka spice paste
100ml x Double Cream
Lemon wedge, to serve
Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water.Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/ gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.
My next recipe is Griddled Garlic & Mint Studded Swordfish Recipe by Carmelita Caruana, courtesy of BBC Good Food Magazine published August 2002.
Serves 4, Takes 20-25 mins, plus an hour marinating
4 x Swordfish or Tuna Steaks, 2cm/¾in thick
200ml x Dry White Wine
2 tbsp x White Wine Vinegar
2 x Garlic Cloves
16 x Fresh Mint Leaves
2 tbsp x Extra-Virgin Olive Oil, plus extra for serving
A little fresh Oregano or finely chopped Flat Leaf Parsley, to serve
2 x Lemons, preferably organic, quartered
Wash the fish steaks and pat dry with kitchen towels. Rub with pepper on both sides, but do not salt as it would draw out the juices. Marinate for an hour in the wine and vinegar.
Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter. Cut each half in four, so you end up with 16 slivers.
Heat a heavy ridged griddle pan on the hob. Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife. Wrap a mint leaf round a garlic sliver and insert one into each of the incisions.
Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes. Brush the second side with oil while it is on the griddle, then turn the fish over. Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two. When the fish is cooked it should be moist inside, with white flesh that flakes easily.
Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over.
My final recipe is Keralan Fish Curry Recipe by Jamie Oliver, courtesy of jamieoliver.com
Serves 6 to 8, Cooks in 40 mins
6 x Shallots
4 x Garlic Cloves
2.5 cm x Piece of Ginger
1 x Fresh Green Chilli
750g x Firm White Fish, from sustainable sources
Groundnut Oil
1 x tsp Mustard Seeds
20 x Curry Leaves
1 x tbsp Chilli Powder
1 x tsp Turmeric
1 x 400g tin of Light Coconut Milk
1 x 400g tin of Good Quality Chopped Tomatoes
A few Sprigs of Fresh Coriander
Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread
Buon Natale e un Felice Anno Nuovo
Merry Christmas and a Happy New Year
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
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