A Mille Dreams of Warmer Summer Days

Hi everyone and welcome to this week’s blog. Summer in the UK feels like it’s on hold at the moment. The average daytime temperatures at the moment are struggling to break 15 degrees Celsius (59 degrees Fahrenheit), to put this into perspective the average daytime temperature for July in the UK is 19 degrees Celsius (88 degrees Fahrenheit). It certainly doesn’t feel like summer it feels more like spring, saying that we did have temperatures in the mid 70s Fahrenheit in March and April during the beginning of lockdown.

So, this week’s recipes are to give us all a wish for the return to our sunnier days. The recipes are: – Cheesy Seafood Bake, Enchilada Pie & Lemon Drizzle Mille Crêpe Cake.

 

The first recipe is Cheesy Seafood Bake. Recipe by Sara Buenfeld. Courtesy of BBC Good Food magazine, June 2019.

 

Serves 2, Prep 15mins, Cook 25mins.

 

300g x Medium Potatoes (about 3), thinly sliced

2 tbsp x Milk

40g x Mature Cheddar, finely grated

1 tsp x Rapeseed Oil

1 x Onion (160g), finely chopped

1 x Red Pepper, deseeded and finely diced (270g)

2 tsp x Balsamic Vinegar

1 tsp x Vegetable Bouillon Powder

1 x 400g can of Chopped Tomatoes

½ x 30g pack Basil, leaves picked and finely chopped

1 x Garlic Clove, finely grated

1 x 280g pack Skinless Cod Loins

100g x Frozen Small Atlantic Cooked Prawns, defrosted

160g x Broccoli Florets

 

Boil the potato slices for 10 mins then drain, tip into a bowl and gently mix in the milk and half the cheese. Don’t worry if the potatoes break up a little.

 

Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Stir in the pepper and cook for 5 mins more. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, basil and garlic. Lay the cod fillets on top, then cover and cook for 6-8 mins until the cod flakes when tested. Heat the grill to high.

 

Take off the heat, stir in the prawns and tip into a shallow baking dish, breaking up the cod into large chunks. Cover with the potatoes and sprinkle with the remaining cheese. Grill until golden. While it’s grilling, steam or boil the broccoli to serve with the bake.

 

 

My second recipe is Enchilada Pie. Recipe by Cassie Best. Courtesy of BBC Good Food Magazine March 2019.

 

Serves 2, Prep 5mins, Cook 20mins.

 

1 tbsp x Vegetable Oil or Rapeseed Oil

2 x Peppers, any colour you like, sliced

1 x Red Onion, halved and sliced

1 x 400g can of Mixed Beans, drained

2 tsp-2 tbsp x Fajita Spice Mix (depending on how spicy you like it)

1 x 400g can of Chopped Tomatoes

A Small Bunch of Coriander, chopped

4 x Corn Tortillas

100g x Low-Fat Soured Cream

30g x Grated Cheddar

 

Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.

 

Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.

 

 

My final recipe is Lemon Drizzle Mille Crêpe Cake. Recipe by Lulu Grimes. Courtesy of BBC Good Food Magazine March 2019.

 

Serves 12, Prep 15mins, Cook 20mins + 1 hr chilling

 

For the pancakes

100g x Plain Flour

2 x Large Eggs

300ml x Milk

1 tbsp x Butter, melted, plus more for the pan

 

For the filling

1 x Lemon, zested

250g x Mascarpone

250ml x Double Cream

50g x Sugar

 

For the drizzle

115g x Caster Sugar

2 x Lemons, juiced

 

Put the flour, eggs, milk, 1 tbsp melted butter and a pinch of salt in a bowl or large jug, then whisk to a smooth batter.

 

Set aside for 30 mins to rest if you have time, or start cooking straight away.

 

Set a frying pan or crêpe pan that has a base measurement of 15-16cm over a medium heat and, using kitchen paper, carefully wipe it with a little melted butter. When hot, cook each pancake for 1 min on each side until golden, keeping them warm in a low oven as you go. You should end up with 12.

 

For the filling, whisk together all the ingredients until semi whipped and still spreadable, the more you whisk it the harder it will be to spread on the pancakes. You can adjust the consistency by whisking more as you go along or loosening the mix by adding a little double cream.

 

Layer the pancakes with 2-3 tbsp of the filling, spreading it evenly to the edges, alternating between filling and pancake, finishing with a layer of filling. Put in the fridge to set for 1 hr, or leave overnight.

 

Meanwhile, make the drizzle to go on top. Boil together the sugar, lemon juice and 100ml water until the sugar has dissolved and you have a syrup, then set aside to cool.

 

For a neater finish, trim the edges of the chilled crêpe cake with a sharp knife so you can see the layers, if you like. Drizzle over the lemon syrup and cut into slices to serve.

One Potato, Two Potato, Three Potato? No.

The humble, domesticated potato is believed to have started life in a region of South America, now know as Peru, around 8000 to 5000 BC, however the cultivation of potatoes may date back 10000 years. The first potatoes arrived in Europe, on the Spanish island of Gran Canaria circa 1570, and in Britain between 1588 and 1593. Sir Walter Raleigh, who synonymous with introducing potatoes to Great Britain, reportedly planted them in his garden in Youghal, County Cork, Ireland.

A raw potato is 79% water, 17% carbohydrates (88% is starch), 2% protein, and contains negligible fat. In a portion, a raw potato is a rich source of vitamin B6 and vitamin C (23% and 24% of the Daily Value, respectively), however there are no other vitamins or minerals in significant amounts. The potato is rarely eaten raw because raw potato starch is poorly digested by humans. However when a potato is baked, its contents of vitamin B6 and vitamin C decline notably, while there is little significant change in the amount of other nutrients.

Anyway enough of the nutrition and history lessons, this week’s recipes are Blistered Sweet Potatoes with Herby Tuna, Sweet Potato, Coconut & Lemongrass Soup with Coriander Sambal and Spiced Chicken & Apricot Pastilla.

 

My first recipe is Blistered Sweet Potatoes with Herby Tuna. Recipe by Esther Clark, courtesy of BBC Good Food Magazine June 2019.

 

Serves 2, Prep 25mins, Cook 15mins.

 

2 x Large Sweet Potatoes

½ tbsp x Olive Oil

150g Tuna in Olive Oil, drained

2 tbsp x Pesto

2 tbsp x Greek Yogurt

1 x Lemon, juiced and ½ zested

½ x Small Bunch of Parsley, finely chopped

½ x Small Bunch of Dill, finely chopped, plus extra to serve

1 large x Roasted Red Pepper, finely sliced

¼ x Cucumber, deseeded and cubed

60g x Feta, crumbled

Peppery salad, to serve (optional)

 

 

Heat the grill to high. Prick the potatoes with a fork, then microwave on high for 10 mins. Rub with the olive oil and season with salt. Transfer to a baking sheet and grill for 5 mins or until the skin is crisp and blistered.

 

Tip the tuna into a mixing bowl and combine with the pesto, yogurt, lemon zest, most of the herbs and the roasted pepper, then gently stir in the cucumber, remaining herbs, feta and lemon juice. Season.

 

Split the sweet potatoes open and fill with the tuna mixture, top with extra dill and serve with salad, if you like.

 

 

My second recipe is Sweet Potato, Coconut & Lemongrass Soup with Coriander Sambal. Recipe by Sophie Godwin, courtesy of BBC Good Food magazine March 2019.

 

Serves 4, Prep 15mins, Cook 30mins.

 

2 tbsp x Groundnut Oil

4 x Spring Onions, sliced

2 x Large Garlic Cloves, sliced

2 x Lemongrass stalks, outer leaves removed and stalk finely chopped

Finger-sized Piece of Ginger, sliced

900g x Sweet Potatoes, peeled and chopped into small pieces

215ml x Coconut Milk

285ml x Vegetable Stock

1 x Green Chilli, deseeded

1 tsp x Caster Sugar

2 x Limes, juiced

1 x Small Pack of Coriander

 

 

Heat the oil in a large pan, then add the spring onions, garlic, lemongrass and three-quarters of the ginger and cook for 2 mins until aromatic, then tip in the sweet potato. Give everything a good mix so the sweet potato is well coated, then add the coconut milk, stock and 500ml water. Bring to the boil, then simmer for around 25 mins until the sweet potato is cooked through.

 

Meanwhile, tip the remaining ginger, the chilli, sugar, three-quarters of the lime juice and most of the coriander (reserving a few leaves for a garnish) into a food processor and blitz until smooth. Transfer the sambal to a small jug and set aside.

 

Blitz the soup with a hand blender until smooth, then season to taste with the remaining lime juice and some salt and pepper. Divide the soup between bowls and top with the coriander sambal. Garnish with the reserved coriander leaves.

 

 

My final recipe is Spiced Chicken & Apricot Pastilla. Recipe by Cassie Best, courtesy of BBC Good Food Magazine January 2019.

 

Serves 8, Prep 20mins, Cook 1hr 15mins plus cooling.

 

2 tbsp x Rapeseed Oil or Vegetable Oil

2 x Onions, halved and sliced

2 x Garlic Cloves, crushed

2 tsp x Ground Cinnamon

2 tsp x Ground Cumin

2 tsp x Ground Coriander

1 tsp x Turmeric

½ tsp x Fennel Seeds

4 x Chicken Legs

500ml x Chicken Stock

1 tbsp x Clear Honey

50g x Ground Almonds

1 x Lemon, zested and ½ juiced

85g x Dried Apricots, quartered

Small Bunch of Parsley, chopped

1 x 270g Pack of Filo Pastry (7 sheets)

75g x Butter, melted

Icing Sugar and Cinnamon, for dusting (optional)

 

 

Heat 1 tbsp oil in a large casserole dish and cook the onion and garlic for 8 mins until soft. Add the spices and stir for about 30 seconds until aromatic, then add the chicken. Pour in the chicken stock and season. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.

 

Lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and simmer until thick and reduced by half, then turn off the heat. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones. Return the chicken to the sauce and stir in the lemon zest, apricots and parsley, then leave to cool. Can be chilled for up to two days.

 

Heat oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf. Unwrap the pastry, keeping any you’re not working with under a damp tea towel so it doesn’t dry out. Brush a 22-23cm springform or loose-bottomed round tin with a little oil. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides. Repeat this with two more sheets across the other diameter of the tin so all sides are lined. Patch up any holes or thin patches with another sheet of buttered pastry.

 

Spoon in the chicken mixture and pat down evenly. Sit another two sheets of pastry on top, brushing the melted butter between the layers again, and scrunching the edges of the pastry around the sides. Brush the top with a little more butter and bake on the heated baking sheet for 30 mins until crisp and golden brown. It’s best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve, if you like.

 

Fruits of Your Labour – A Cocktail of Pleasure

With the beautiful sunny weather, the UK is experiencing now, there is nothing better than eating al fresco. And, let’s face it, who wants to cook in this weather hey?! So, this week’s recipes are fruity based dishes along with a couple of cocktails, they are: – Strawberry Shortcake Slice, Peach & Raspberry Fruit Salad with Mascarpone and Chipotle Gazpacho. The cocktails are a Blue Lagoon and a Mojito Pitcher.

 

My first recipe is Strawberry Shortcake Slice, recipe by Anna Glover. Courtesy of BBC Good Food Magazine first published June 2019.

Makes 14, Prep 25mins plus overnight chilling, No Cooking needed

 

600ml x Double Cream

1 tbsp x Vanilla Bean paste

1 tbsp x Orange Blossom Water

125g x Icing Sugar, plus 2 tbsp

500g x Shortcake Biscuits, plus 3 crushed

350g x Strawberries, sliced

 

 

Line a 20cm cake tin or dish (either a square or rectangle works well) with cling film, leaving an overhang. Whip 500ml of the cream, the vanilla, orange blossom water and 125g icing sugar with an electric whisk until thick and billowy.

 

Add a layer of biscuits to the tin, and spoon over some of the cream, about 1cm thick all over. Add a layer of strawberry slices, then repeat with the cream, biscuits and strawberries until you fill the tin, finishing on a layer of biscuit. You’ll have some strawberries left over to serve. Press everything down well so every biscuit is covered in cream. Cover and chill overnight.

 

To serve, flip the tin onto a serving plate, and remove the cling film. Whip the remaining 100ml cream with 1 tbsp icing sugar and dollop on top of the cake, swirling it around. Top with the remaining strawberry slices in lines, sift over the remaining 1 tbsp icing sugar, and sprinkle the biscuit crumbs in between the rows of strawberries. Cut into slices to serve.

 

 

My 2^nd recipe is Peach & Raspberry Fruit Salad with Mascarpone, recipe by Tom Kerridge. Courtesy of Courtesy of BBC Good Food Magazine first published June 2019.

Serves 4, Prep 10mins, No Cooking needed

 

2 x Ripe Peaches or Nectarines

50g x Caster Sugar

1 tsp x Lemon Thyme Leaves

100g x Mascarpone

100ml x Double Cream

A drop of Vanilla Extract

16 x Raspberries, halved

Small handful of Pistachios, roughly chopped

1 tbsp x Maple Syrup

 

 

Stone and finely slice the peaches or nectarines and arrange the slices over four plates. Sprinkle over a little of the sugar and scatter over most of the thyme leaves.

 

Whisk together the mascarpone, cream, vanilla extract and the remaining sugar in a bowl until light and fluffy. Spoon or pipe blobs of the mixture over the peaches or nectarines and arrange the raspberries over the plates. Finish with a scattering of pistachios, the remaining thyme leaves and a drizzle of maple syrup to serve.

 

 

And my final food recipe is Chipotle Gazpacho, recipe by Esther Clark. Courtesy of BBC Good Food Magazine first published June 2019.

Serves 4, Prep 25mins plus 2hrs chilling, No Cooking needed.

 

1kg x Ripe Tomatoes, roughly chopped

1 x Large Red Pepper, deseeded and roughly chopped

1⁄2 x Cucumber, sliced

4 x Spring Onions, finely sliced

1 x Small Garlic Clove, grated

40g x Blanched Almonds, roughly chopped

3 x Limes, juiced

2 tbsp x Olive Oil

2 tsp x Chipotle Paste

1 x Large, ripe Avocado, cubed

1 x Small Red Chilli, deseeded and finely chopped

1⁄2 Small bunch of Coriander, finely chopped

 

 

Put the tomatoes, pepper, cucumber, two of the spring onions, the garlic, half the almonds, half the lime juice, and all the olive oil and chipotle paste into a blender. Whizz until almost smooth. Pour into a jug and chill for at least 2 hrs.

 

When ready to eat, toss the remaining spring onion, avocado, chilli and coriander with the remaining lime juice. Ladle the soup into four bowls and top with the avocado salsa and reserved almonds.

 

 

Finally I have two cocktails to sup on these balmy evenings, in the garden. Firstly, Mojito Pitcher, recipe by Miriam Nice. Courtesy of Courtesy of BBC Good Food Magazine first published June 2019.

Serves 6, Prep 5mins.

 

6 x Limes, plus 1 lime sliced, to serve

4 tbsp x Granulated Sugar

4-5 x Mint Sprigs

Ice

350ml x White Rum

600ml x Sparking Water

 

Chop each lime into six pieces and drop them into a two-litre jug. Add the sugar and squish the lime wedges with a muddler, or the end of a rolling pin. Keep crushing to get out all the juices.

 

Pick the leaves off a mint spring and lay them on one of your hands. Clap the other hand on top to bruise the leaves ever so gently, then drop them into the jug. Repeat with the rest of the mint spring.

 

Fill up the jug about three-quarters full with ice, then add the rum. Stir with a long-handled spoon to mix all the ingredients together gently and top up with the sparkling water. Stir once more, then serve poured into tall glasses with a few extra ice cubes and lime slices.

 

And secondly, Blue Lagoon, recipe by Miriam Nice. Courtesy of Courtesy of BBC Good Food Magazine first published June 2019.

Serves 4, Prep 5mins.

 

few handfuls ice cubes and some crushed ice

100ml x Blue Curaçao

100ml x Vodka

1 x Lemon, juiced

1 x Orange, juiced

1 x Lime, juiced

8 x Maraschino cherries and 1 tsp of the syrup

200ml x Soda Water

 

Put the ice cubes in a large jug. Pour over the curaçao, vodka, fruit juices and 1 tsp syrup from the cherries. Stir until the outside of the glass feels cold.

Half-fill four hurricane glasses with crushed ice, then strain in the cocktail. Top up the glasses with the soda water and gently stir, then garnish with the maraschino cherries.

 

Spring Chickens For Long Hot Summer Days

Hi everyone and welcome to the blog. This week’s recipes are Sticky Lemon Chicken, Middle Eastern Chicken & Apricot Stew and Harissa Chicken with Chickpea Salad.

My first recipe is Sticky Lemon Chicken, courtesy of GoodFood Magazine first published November 2003.

Serves 4, Prep 15mins, Cook 15mins

4 x Chicken Breast Fillets with skin, about 150g/5oz each
1 x Large Lemon
2 tsp x Fresh Thyme Leaves or a generous sprinkling of dried
1½ tbsp x Clear Honey

Preheat the grill to high and lightly oil a shallow heatproof dish. Put the chicken in the dish, skin side down, and season with salt and pepper. Grill for 5 minutes. While the chicken is grilling, cut four thin slices from the lemon.

Turn the chicken fillets over and put a slice of lemon on top of each one. Sprinkle over the thyme and a little more seasoning, then drizzle with the honey. Squeeze over the juice from the remaining lemon and spoon round 2 tbsp water. Return to the grill for 10 minutes more, until the chicken is golden and cooked all the way through. Serve the chicken and the sticky juices with rice or potatoes and a green veg – broccoli or leeks are good.

My next recipe is Middle Eastern Chicken & Apricot Stew, courtesy of Olive Magazine first published February 2010.

Serves 4, ready in 30mins

Olive Oil
1 x Large Onion, chopped
1 tbsp x Root Ginger, grated
2 x Garlic Cloves, chopped
4 x Skinless Chicken Breasts, cut into chunks
2 tsp x Baharat or Ras-el-Hanout Spice Blend (look for Bart spices in the supermarket) 
100g x Red Lentils
10 x Ready-to-Eat Apricots, finely chopped
1 x Lemon, juiced
750ml x Chicken Stock
A Handful of Mint or Coriander (or both), chopped
A Handful of Pomegranate Seeds (optional)

Heat 1 tbsp olive oil in a pan. Add the onion, ginger and garlic, and season. Cook for 8 minutes and then add the chicken. Cook for 5 minutes and then add the spice blend, lentils, apricots and lemon juice.

Stir in 750ml of stock or water and simmer for 15 minutes. Stir in the herbs and pomegranate seeds (if using) and serve with rice or couscous.

My final recipe is Harissa Chicken with Chickpea Salad, recipe courtesy of GoodFood Magazine first published July 2011.

Serves 2, Prep 15 mins, Cook 8 mins

250g x Cherry Tomatoes, halved
½ x Small Red Onion, chopped
1 x400g Can of Chickpeas, drained
A Small Bunch of Parsley, roughly chopped
1 x Lemon, juice only
2 x Skinless Chicken Breasts, halved lengthways through the middle
1 tbsp x Harissa
Fat-Free Natural Yogurt and Wholemeal Pitta Bread, to serve

Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season. Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through. Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.

Feasting with the Seven Fishes

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.

A Fishy Tale Of Two Authors

(first published 4^th May 2012)

Hi everyone and welcome to the blog. The recipes this week are Crispy Cod Nuggets with Sweet Potato Wedges, Lemon & Basil Roasted Sea Bass and Fish Curry.

 

My first recipe is Crispy Cod Nuggets with Sweet Potato Wedges Courtesy of www.goodtoknow.co.uk

Serves: 4, Prep time: 20 mins, plus chilling Cook: 30 mins

4 x Skinned Cod (or Pollack)Fillet, cut into chunks (from a sustainable source)
2tbsp x Plain Flour
1 x Large Egg, beaten
100g x Fresh Breadcrumbs
2tbsp x olive oil
2 x Sweet Potatoes, peeled and cut into wedges
1tbsp x Honey
Sunflower oil, for shallow-frying
Soured Cream and chive dip and lemon wedges, to serve

Coat each piece of cod/pollack in flour then dip in beaten egg and coat in breadcrumbs. Cover and chill in the fridge for 20 mins. Preheat the oven to 200ºC (400ºF, gas mark 6).Heat the olive oil in a roasting tin for 3-4 mins then add the sweet potato. Roast for 20 mins, turning once. Brush with honey and return to the oven for 10 mins until tender and golden. Heat the sunflower oil in a heavy-based frying pan and fry the fish nuggets for 2-3 mins on each side until golden. Drain on kitchen paper. Serve with the potato wedges, dip and lemon.

 

My next recipe is Lemon & Basil Roasted Sea Bass Courtesy of www.goodtoknow.co.uk

Serves: 2, Prep time: 15 mins, Cooking time: 15 mins

2 x Sea Bass Fillets
100g x Cherry Tomatoes
1 x Red Pepper, sliced
1 x Yellow Pepper, sliced
1 x Lemon, zest and juice
10g x Fresh Basil, coarsely chopped
Olive oil

Heat the oven to 200ºC/180ºC/Gas Mark 6. Lay the tomatoes and peppers in a roasting dish and drizzle with olive oil. Place in the oven while you prepare the marinade and the seas bass. Mix the lemon juice, zest, basil and a tablespoon of olive oil and smother over the sea bass fillets (save some basil to sprinkle over when serving). Lay the marinated sea bass on the roasted veg and return to the oven for 15 minutes. The bass will be white and flaky when cooked. Sprinkle with basil and serve immediately.

 

My final recipe is Fish Curry Courtesy of Olive Magazine, first published September 2006.

Serves 4, Ready in 30 mins

1 x Onion, finely sliced
Olive Oil for frying
2 tbsp x Curry Paste, Madras is good for this
2 x 400g tins of Chopped Tomatoes
450g x White Fish Fillets, cut into large chunks
a small handful of coriander leaves

Fry the onion in a large pan with a little oil until softened then add the curry paste and cook for 2 minutes. Stir in the tomatoes then simmer for 10 minutes until reduced and thickened. Add the fish and gently simmer for 3-4 minutes until the fish is cooked through. Scatter with coriander and serve with naan bread or steamed basmati rice.

 

So long, and thanks for the fish. – Douglas Adams

 

It’s Thai We Had A New Start

(first published 9^th April 2011)

Hi everyone and welcome to the blog. This week’s recipes have spring like theme to them the recipes are, Thai Green Chicken Curry,Garlic & Herb Roast Lamb on Boulangere Potatoes, Spiced Roast Leg of Lamb with Fennel & Tomatoes.

 

My first recipe is Thai Green Chicken Curry, courtesy of GoodFood website originally printed in the GoodFood Magazine May 2002.

Serves 6, takes 20mins to prepare, and 20mins to cook.

225g x New Potatoes, cut into chunks
100g x Green Beans, trimmed and halved
1 tbsp x Vegetable or Sunflower Oil
1 x Garlic Clove, chopped
1 Rounded tbsp (or 4 tsp) x Thai Green Curry Paste (you can’t fit the tablespoon into some of the jars) or see recipe below to make your own
400ml x Coconut Milk
2 tsp x Thai Fish Sauce
1 tsp x Caster Sugar
450g x Boneless Skinless Chicken (breasts or thighs), cut into bite-size pieces
2 x Fresh Kaffir Lime Leaves, finely shredded, (or 3 wide strips lime zest), plus extra to garnish
A Good Handful of Basil Leaves
Boiled Rice, to serve

 

Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side. In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.

Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked. Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrusy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.

Thai Green Curry Paste, recipe by Ching-He Huang, courtesy of GoodFood Channel website.

Takes 15mins to prepare and makes 125ml

5 x Garlic Cloves, chopped
6 x Green Chillies, seeds removed and chopped
2 x Lemongrass Stalks
3 tbsp x Coriander roots, chopped
2 cm x Galangal or Ginger
1 x Large Shallots
1 x Limes, Kaffir or ordinary limes, grated zest and juice
A pinch of salt
2 tsp x Ground Cumin
1 tsp x Coriander Seeds
1 tsp x Black Peppercorns

Tip all the ingredients into a food processor and blend until smooth. Store the sauce in an airtight jar in the refrigerator – it keeps for up to one week.

 

My next recipe is Garlic & Herb Roast Lamb on Boulangere Potatoes, recipe by Sara Buenfeld, courtesy of GoodFood Magazine April 2011.

Serves 8, Prep time 30mins, takes 1hr 45mins to cook.

2kg x Leg of Lamb
4 x Garlic Cloves, sliced
A few Rosemary Sprigs
A few Thyme Sprigs
2kg x Large Potatoes, (such as King Edward), peel and thinly slice
2 x Onions, thinly sliced
600ml x Organic Chicken Stock
50g x Butter

 

Heat the oven to 190C Gas Mark5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil. Pile your thinly sliced potatoes into a roasting tin, along with the onions, remaining slices of garlic and a good scattering of herbs.

Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45mins more. Allow the lamb to rest before carving, for about 15mins. leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.

 

My final recipe is Spiced Roast Leg of Lamb with Fennel & Tomatoes, recipe by Lizzie Harris, courtesy of Delicious Magazine April 2011.

Serves 6-8, takes 5 to prepare and 1hr 40mins to cook.

2kg x Leg of Lamb
6 x Ripe Tomatoes, halved
2 x Fennel Bulbs, cut into wedges

For the Marinade
2 x Lemons, zest and juice
6 x Anchovy Fillets in Oil, drained and chopped
1 Heaped tsp x Cumin Seeds
1 Heaped tsp x Fennel Seeds
1 x Mild Red Chilli, de-seeded and chopped
A Small Handful of Fresh Thyme Sprigs
4 tbsp x Olive Oil

 

In a bowl, mix together all the marinade ingredients. Make small incisions all over the lamb, season and smother over most of the marinade, reserving 1 tbsp. Preheat the oven to 200C Gas mark6. Put the lamb in a roasting tray and place into the oven. After 10mins turn the oven down to 180C Gas Mark 4 and cook for a further 50mins.

Remove from the oven and add the halved tomatoes and fennel. Baste everything with juices and top the tomatoes with the rest of the marinade. Continue cooking for 40mins until the lamb is cooked and the vegetables have softened and are lightly charred (allow 20mins per 500g of lamb, plus 20mins to cook to medium). Cover loosely with foil and rest for 15-20mins. Carve and serve with the vegetables.

 

Give Me ANYTHING But Turkey!!!

Given that Christmas and New Year celebrations are over – Happy New Year, by the way, I think I can safely say that we are officially sick of the sight of meals manufactured from turkey leftovers… Turkey sandwiches, turkey curries, turkey kebabs, turkey fricassee… etc. So, with this in mind, the recipes for this week are Turkey free (YAAAAY!!!).

 

The recipes are: – Greek-style Roast Fish, Chinese-style Pork Fillet with Fried Rice & Jam and Coconut Sponge Cake.

 

My first recipe for 2018 is Greek-style Roast Fish Recipe by Sara Buenfeld, courtesy of BBC Good Food Magazine April 2015.

 

Serves 2, Prep 10mins, Cook 50mins

 

5 x Small Potatoes (about 400g), scrubbed and cut into wedges

1 x Onion, halved and sliced

2 x Garlic Cloves, roughly chopped

½tsp x Dried Oregano or ½tbsp x Chopped Fresh Oregano

2tbsp x Olive Oil

½ x Lemon, cut into wedges

2 x Large Tomatoes, cut into wedges

2 x Fresh skinless Pollock fillets (about 200g)

A Small Handful of Parsley, roughly chopped

 

 

Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.

 

Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.

 

 

My next recipe is Chinese-style Pork Fillet with Fried Rice, Recipe courtesy of BBC Good Food Magazine October 2011.

 

Serves 4, Prep 15mins, Cook 25mins.

 

420g x Pork fillet, trimmed and sliced into medallions

1tbsp x Soy Sauce

1tbsp x Chinese Five-Spice

2tbsp x Honey

1tbsp x Cornflour

1 x Egg, beaten

225g x Cooked Rice

200g x Frozen Peas, defrosted

2 x Spring Onions, sliced

 

 

Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.

 

Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.

 

 

 

My last recipe is Jam and Coconut Sponge Cake, recipe by Claire C, courtesy of allrecipes.co.uk

 

Makes 1 Sponge Cake, Prep 10mins, Cook 35mins

 

225g x Butter

225g x Caster Sugar

4 x Eggs

285g x Self Raising Flour

2tsp x Baking Powder

Strawberry or Raspberry Jam

Desiccated Coconut

 

 

Preheat the oven to 180 C / 170 C Fan / Gas 4. Grease and line a roasting tin with greaseproof paper.

Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time beating well with each addition. Fold in the flour and the baking powder. Pour the mixture into the roasting tin and level the surface.

 

Bake for 35 to 40 minutes, until well-risen and golden. Turn the cake out of the tin and allow to cool on a wire rack. Spread your jam of choice over the top of the cake and sprinkle with desiccated coconut. Best served with hot custard.

Smoky Pots for Gunpowder Plots

Hi everyone and welcome to this week’s blog. The recipes this week are in aide of a great British tradition, the remembrance of a treasonable act Guy Fawkes night aka Bonfire Night.

So this week’s recipes are: – Smoky Pork & Boston Beans One-Pot, Smoky Aubergine Tagine with Lemon & Apricots and Smoky Mexican Meatball Stew.

 

My first recipe is Smoky Pork & Boston Beans One-Pot Recipe by Katy Gilhooly, courtesy of BBC Good Food Magazine October 2015.

 

Serves 4, Prep 15mins, Cook 40mins

 

2tbsp x Olive Oil

2 x Garlic Cloves, crushed

2tbsp x Smoked Paprika

500g x Pork Loin Steaks, quartered

2 x 400g Cans of Cannellini Beans, drained and rinsed

400g x Passata

2tsp x Chipotle Paste

1tbsp x Dark Soft Brown Sugar

100g x Ham Hock, in large shreds

4 x Slices of Crusty White Bread

A Small Handful of Flat-Leaf Parsley, roughly chopped

 

Heat oven to 180C/160C fan/gas 4. Mix the oil, garlic and paprika together and rub into the pork. In a large, shallow ovenproof dish, mix the cannellini beans, passata, chipotle, sugar and ham hock. Nestle the pork into the beans. Bake in the oven for 40 mins until the pork is cooked through.

Toast the bread and serve on the side. Sprinkle the parsley over the pork and beans to serve.

 

 

My second recipe is Smoky Aubergine Tagine with Lemon & Apricots Recipe by Sarah Cook, courtesy of BBC Good Food Magazine August 2015.

 

Serves 4, Prep 20mins, Cook 1hr

 

2 x Aubergines, cut into large chunks

3tbsp x Olive Oil

2 x Onions, chopped

2tbsp x Freshly Grated Ginger

1½tsp x Ras el Hanout

1½tsp x Sweet Smoked Paprika

A Good Pinch of Saffron

300ml x Hot Vegetable or Chicken Stock

2 x Preserved Lemons, rind of both sliced, pulp from the centre of 1 roughly chopped

120g x Dried Apricots, halved

200g x Tomatoes, roughly chopped

1tbsp x Clear Honey

Zest of 1 Lemon, juice ½

2tsp x Toasted Sesame Seeds

2tbsp x Finely Chopped Flat-Leaf Parsley

2tbsp x Finely Chopped Mint

Greek Yogurt, to serve (optional)

Wholemeal Bulghar Wheat, to serve (optional)

 

Brown the aubergines in 2 tbsp of the oil so they’re golden on all sides, but not soft in the middle yet – this is best done in batches in a large, non-stick frying pan.

Heat a heavy-based shallow lidded pan or flameproof tagine with the remaining oil, then add the onions, ginger and spices, and fry gently until softened and golden.

Meanwhile, add the saffron to the stock to soak. Stir the preserved lemon rind and pulp, apricots, tomatoes, honey and lemon juice into the onions with the saffron stock. Snugly fit the aubergines in, cover with a lid and simmer for 30 mins until the aubergines are tender. Season to taste.

Mix together the lemon zest, sesame seeds and chopped herbs, and sprinkle over the tagine. Serve with Greek yogurt and wholemeal bulghar wheat, if you like.

 

 

And the final recipe is Smoky Mexican Meatball Stew Recipe courtesy BBC Good Food Magazine February 2012.

 

Serves 4, Prep 10mins, Cook 35mins

 

1½tbsp x Olive Oil

1 x Large Onion, finely chopped

400g x Beef Mince

50g x Fresh White Breadcrumbs

1tsp each of Ground Cumin & Coriander

1½tbsp x Chipotle Paste

200g x Basmati Rice

1 x 400g Can of Chopped Tomatoes

1 x 400g Can of Kidney Beans, drained and rinsed

A Small Handful of Coriander, to serve

 

Heat 1tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.

Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.

Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice.

Spooktacularly Ghoulish Recipes for All Your Monsters

The recipes this week are especially for Halloween, they are: – Goulash in a Dash, Maggoty Apples & Pumpkin & Bacon Soup

 

The first is Goulash in a Dash, courtesy of www.bbcgoodfood.com first appeared in GoodFood Magazine February 2005.

Serves 4 Ready in 30 mins

1tbsp x Vegetable Oil
300g x Stir-Fry Beef Strips or minute steak cut into strips
100g x Chestnut Mushrooms, quartered
2tsp x Paprika
500g x Potatoes, peeled and cut into smallish chunks
600ml x Hot Organic Beef Stock
500ml x Pasatta
A Handful of Parsley Leaves, roughly chopped
Natural Bio Yogurt , to serve

 

Heat half the oil in a large non-stick pan and fry the beef for 2 mins, stirring once halfway through. If your pan is small, do this in two batches. Tip the meat onto a plate. Heat the remaining oil in the pan (no need to clean) and fry the mushrooms for 2-3 mins until they start to colour.
Sprinkle the paprika over the mushrooms, fry briefly, then tip in potatoes, stock and tomato sauce. Give it all a good stir, cover and simmer for 20 mins until the potatoes are tender. Return the beef to the pan along with any juices, and warm through. Stir in the parsley and a swirl of yogurt, then serve straight from the pan.

 

My next recipe is Maggoty Apples Recipe by Miriam Nice, courtesy of BBC GoodFood Magazine October 2015.

Serves 6, Prep 20mins + Chilling time, no Cooking

6 x Apples (such as Braeburns)

Juice of ½ Lemon

100g x White Chocolate

50g x Puffed Rice

Jelly Worm Sweets (optional)

 

Core the apples, starting at the base and trying to keep the stalk ends intact. Use a blunt table knife or melon baller to scoop out any remaining bits of seeds and core if you need to. You can also use a metal skewer to make 1 or 2 holes in the sides. Brush the cut parts of the apples with lemon juice and put on a plate or board.

Put the chocolate in a heatproof bowl over a pan of simmering water to melt. Once melted, stir in the puffed rice, then remove from the heat. Using a teaspoon, pack the chocolate and puffed rice mixture into the apples, sticking a few into the smaller holes and on the top to look like they’re crawling out. Transfer the apples to the fridge for around 20 mins to set.

Spoon any remaining mixture into a mini muffin tin lined with paper petit four cases and put in the fridge to set along with the apples.

Once the chocolate has set, peel away the paper cases and put the ‘maggot balls’ around the apples. Add a few wriggly jelly worms too, if you dare.

 

And finally, Pumpkin & Bacon Soup Recipe by Tom Kerridge, courtesy of BBC GoodFood Magazine October 2016.

Serves 4, Prep 10mins, Cook 1hr 10mins

 

1 tbsp x Vegetable Oil

50g x Butter

1 x Onion, finely chopped

150g x Maple-Cured Bacon, cut into small pieces

500g x Pumpkin Flesh (cut into medium chunks)

1Ltr x Chicken Stock

100ml x Double Cream

3 tbsp x Pumpkin Seeds, toasted

Maple Syrup, for drizzling

 

In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.

Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.