Salmon and Spinach Pie
Ingredients:
500g salmon fillet
2 bay leaves
6 green peppercorns
550ml milk
200g fresh spinach
50g butter
drizzle olive oil
good grating of fresh nutmeg
salt
freshly ground black pepper
2 hard boiled eggs, chopped
2tbsp capers, rinsed
2 batches shortcrust pastry, chilled in fridge (recipes/baking/pastry)
1 beaten egg to glaze
Cooking Instructions:
Poach the salmon in the milk with the bay leaves and pepper for 10-15 minutes. Drain the salmon reserving the milk but discarding the spices. Break up the salmon and set aside.
Make a bechamel sauce with the flour, butter and poaching milk. Stir through the capers. Cover the sauce with a cartouche of baking parchment to prevent a skin forming and leave to cool.
Heat the butter and oil until frothing and wilt the spinach quickly.
Roll out one batch of pastry and line a greased pie dish.
Layer the spinach, salmon and egg in the pastry and top with the white sauce.
Roll out the second batch of pastry and use to top the pie. Crimp the edges together, cut a couple of slits in the top to let steam escape and brush with the beaten egg.
Chill in the fridge for 20-30 minutes.
Meanwhile, heat the oven to 200C
Bake the pie for 25-30 minutes until bubbling and golden.
First made: 15th September 2013
500g salmon fillet
2 bay leaves
6 green peppercorns
550ml milk
200g fresh spinach
50g butter
drizzle olive oil
good grating of fresh nutmeg
salt
freshly ground black pepper
2 hard boiled eggs, chopped
2tbsp capers, rinsed
2 batches shortcrust pastry, chilled in fridge (recipes/baking/pastry)
1 beaten egg to glaze
Cooking Instructions:
Poach the salmon in the milk with the bay leaves and pepper for 10-15 minutes. Drain the salmon reserving the milk but discarding the spices. Break up the salmon and set aside.
Make a bechamel sauce with the flour, butter and poaching milk. Stir through the capers. Cover the sauce with a cartouche of baking parchment to prevent a skin forming and leave to cool.
Heat the butter and oil until frothing and wilt the spinach quickly.
Roll out one batch of pastry and line a greased pie dish.
Layer the spinach, salmon and egg in the pastry and top with the white sauce.
Roll out the second batch of pastry and use to top the pie. Crimp the edges together, cut a couple of slits in the top to let steam escape and brush with the beaten egg.
Chill in the fridge for 20-30 minutes.
Meanwhile, heat the oven to 200C
Bake the pie for 25-30 minutes until bubbling and golden.
First made: 15th September 2013
Sea Bream with Lemon Roasted Asparagus and New Potatoes
Ingredients:
For the fish:
2 Sea Bream fillets, pin-boned
2 discs lemon parsley butter (Recipes/Extras)
2tbsps white wine
1tbsp capers
salt
freshly ground pepper
For the asparagus and potatoes:
250g new potatoes
1/2 lemon, chopped
bunch asparagus, trimmed
a few sprigs of thyme
25g butter
drizzle olive oil
1 garlic clove, peeled but left whole
Cooking instructions:
Boil in the potatoes and garlic in salted water until tender. Drain, dry and set aside.
Line two pieces of tin foil with baking parchment and lay the fish in the middle.
Season the fish and place the lemon and parsley butter on top. Add the capers and white wine then wrap the fish up making sure that no steam can escape.
Place on a baking tray and bake for 10 minutes at 180C (fan).
Heat the olive oil in a frying pan and toss the potatoes until well coated. Add the butter, lemon and asparagus and mix carefully through.
Transfer everything to a baking tray and roast for 8-10 minutes with the fish.
Serve the fish on top of the asparagus with its juices poured over and the potatoes on the side.
First made: 12th May 2013
For the fish:
2 Sea Bream fillets, pin-boned
2 discs lemon parsley butter (Recipes/Extras)
2tbsps white wine
1tbsp capers
salt
freshly ground pepper
For the asparagus and potatoes:
250g new potatoes
1/2 lemon, chopped
bunch asparagus, trimmed
a few sprigs of thyme
25g butter
drizzle olive oil
1 garlic clove, peeled but left whole
Cooking instructions:
Boil in the potatoes and garlic in salted water until tender. Drain, dry and set aside.
Line two pieces of tin foil with baking parchment and lay the fish in the middle.
Season the fish and place the lemon and parsley butter on top. Add the capers and white wine then wrap the fish up making sure that no steam can escape.
Place on a baking tray and bake for 10 minutes at 180C (fan).
Heat the olive oil in a frying pan and toss the potatoes until well coated. Add the butter, lemon and asparagus and mix carefully through.
Transfer everything to a baking tray and roast for 8-10 minutes with the fish.
Serve the fish on top of the asparagus with its juices poured over and the potatoes on the side.
First made: 12th May 2013
Sweet Chilli Baked Halibut with Guacamole
Ingredients:
4 halibut fillets
3tbsps sweet chilli sauce
Method:
Heat the oven to 180C (fan).
Line a baking tray with baking parchment and lay the fillets on. Spread the sweet chilli sauce all over the top of the fillets and bake for 10-15 minutes until the fish is cooked and flaking.
Remove from the oven. Cover with foil and allow to rest for a few minutes.
Serve with guacamole and naan or pitta bread.
First made: 15th May 2013
4 halibut fillets
3tbsps sweet chilli sauce
Method:
Heat the oven to 180C (fan).
Line a baking tray with baking parchment and lay the fillets on. Spread the sweet chilli sauce all over the top of the fillets and bake for 10-15 minutes until the fish is cooked and flaking.
Remove from the oven. Cover with foil and allow to rest for a few minutes.
Serve with guacamole and naan or pitta bread.
First made: 15th May 2013
Romanian Burrida (Fish Stew)
Ingredients:
2 onions, peeled and finely chopped
2 cloves garlic, peeled and finely sliced
1 yellow pepper, deseeded and diced
2 courgettes , diced
4 tomatoes, peeled, deseeded and chopped
200ml white wine
300ml vegetable stock
pinch saffron
1/2tsp paprika
sprig each of oregano, thyme, rosemary
salt, pepper
handful chopped fresh parsley
1 pangasius fillet, or any white fish, cut in largeish pieces
portion sized piece salmon, in 2cm chunks
15 prawns
Cooking instructions:
Saute the onion and garlic until the onions are soft. Add the pepper and courgettes and lightly fry.
Add a little of the white wine to deglaze the pan then add the rest, bring to the boil and boil for 2 or 3 minutes.
Add the stock, tomatoes, herbs and seasoning and simmer until vegetables are almost done.
Add the fish in stages depending on how long it will take to cook so, salmon first for a few minutes then white fish and finally, the prawns until they turn pink.
Check seasoning, add parsley and serve with loads of fresh, crusty bread.
First made: 7th July 2012
2 onions, peeled and finely chopped
2 cloves garlic, peeled and finely sliced
1 yellow pepper, deseeded and diced
2 courgettes , diced
4 tomatoes, peeled, deseeded and chopped
200ml white wine
300ml vegetable stock
pinch saffron
1/2tsp paprika
sprig each of oregano, thyme, rosemary
salt, pepper
handful chopped fresh parsley
1 pangasius fillet, or any white fish, cut in largeish pieces
portion sized piece salmon, in 2cm chunks
15 prawns
Cooking instructions:
Saute the onion and garlic until the onions are soft. Add the pepper and courgettes and lightly fry.
Add a little of the white wine to deglaze the pan then add the rest, bring to the boil and boil for 2 or 3 minutes.
Add the stock, tomatoes, herbs and seasoning and simmer until vegetables are almost done.
Add the fish in stages depending on how long it will take to cook so, salmon first for a few minutes then white fish and finally, the prawns until they turn pink.
Check seasoning, add parsley and serve with loads of fresh, crusty bread.
First made: 7th July 2012
Prawn Salad
Ingredients:
500g cooked prawns, peeled
3 tomatoes, chopped
1 yellow pepper, deseeded and diced
green beans, cooked and chilled
3 spring onions, sliced
2 sticks celery, diced
1 red chilli, deseeded and finely chopped
zest of 1 lime
Cooking instructions:
Mix all ingredients in a large salad bowl and dress as desired.
I used my 'Brutus' Dressing - so named because it has no Parmesan therefore Caesar is dead! Whatever, it was scrummy!
First made: 14th August 2012
500g cooked prawns, peeled
3 tomatoes, chopped
1 yellow pepper, deseeded and diced
green beans, cooked and chilled
3 spring onions, sliced
2 sticks celery, diced
1 red chilli, deseeded and finely chopped
zest of 1 lime
Cooking instructions:
Mix all ingredients in a large salad bowl and dress as desired.
I used my 'Brutus' Dressing - so named because it has no Parmesan therefore Caesar is dead! Whatever, it was scrummy!
First made: 14th August 2012
Grapefruit, Avocado and Prawn Salad
Ingredients:
1/2 crusty loaf, cut into cubes
2tbsps olive oil
2 large pink grapefruit, peeled and segmented
2 avocados, peeled and sliced
1/2 pack lamb's lettuce - or any lettuce
3tbsps sweet chilli sauce
1/2tbsp olive oil
300g whole prawns, peeled
Method:
Heat the oven to 200C (fan). Cut half a loaf into chunky cubes and tip into a freezer bag. Add 2tbsp olive oil and give it a good shake making sure the bread is well covered. Bake for 10 minutes until crispy and golden. Set aside to cool.
Cut the peel and the pith from the grapefruit and, using a small sharp knife, cut out the segments adding them to the salad bowl. Squeeze the juice from what's left of the grapefruit into a smaller bowl.
Peel and stone the avocados, slice and add to the salad bowl. Tip in the prawns and give everything a mix.
Add the sweet chilli sauce and 1/2tbsp oil to the grapefruit juice and season well.
Toss the cooled croûtons through the salad and drizzle the dressing over.
First made: Qatar, 2006
1/2 crusty loaf, cut into cubes
2tbsps olive oil
2 large pink grapefruit, peeled and segmented
2 avocados, peeled and sliced
1/2 pack lamb's lettuce - or any lettuce
3tbsps sweet chilli sauce
1/2tbsp olive oil
300g whole prawns, peeled
Method:
Heat the oven to 200C (fan). Cut half a loaf into chunky cubes and tip into a freezer bag. Add 2tbsp olive oil and give it a good shake making sure the bread is well covered. Bake for 10 minutes until crispy and golden. Set aside to cool.
Cut the peel and the pith from the grapefruit and, using a small sharp knife, cut out the segments adding them to the salad bowl. Squeeze the juice from what's left of the grapefruit into a smaller bowl.
Peel and stone the avocados, slice and add to the salad bowl. Tip in the prawns and give everything a mix.
Add the sweet chilli sauce and 1/2tbsp oil to the grapefruit juice and season well.
Toss the cooled croûtons through the salad and drizzle the dressing over.
First made: Qatar, 2006
Pan-fried Halibut with Pecorino Cream Sauce
Ingredients:
2 halibut fillets
25g butter
olive oil
4 small sprigs lemon thyme
120ml cream
30ml white wine
75g Pecorino (or Parmesan), finely grated
Cooking Instructions:
Season the fish with salt and freshly ground pepper.
Heat the butter and a drizzle of olive oil in a frying pan. Add the lemon thyme and the fish fillets and fry for 3 minutes on each side.
Meanwhile heat the cream in a small pan, whisking. Add the white wine and the grated Pecorino, stirring until melted and smooth. Don't worry about the wine still smelling very strongly, you need it to cut through the cheese; the sauce won't taste of white wine,
Serve the fish on a bed of smashed potatoes and spoon the sauce over. Great with peas mashed with a little butter.
First made: 30th April 2013
2 halibut fillets
25g butter
olive oil
4 small sprigs lemon thyme
120ml cream
30ml white wine
75g Pecorino (or Parmesan), finely grated
Cooking Instructions:
Season the fish with salt and freshly ground pepper.
Heat the butter and a drizzle of olive oil in a frying pan. Add the lemon thyme and the fish fillets and fry for 3 minutes on each side.
Meanwhile heat the cream in a small pan, whisking. Add the white wine and the grated Pecorino, stirring until melted and smooth. Don't worry about the wine still smelling very strongly, you need it to cut through the cheese; the sauce won't taste of white wine,
Serve the fish on a bed of smashed potatoes and spoon the sauce over. Great with peas mashed with a little butter.
First made: 30th April 2013
Spicy Pan-fried Sea Bass with Coconut Rice
Ingredients:
2 sea bass fillets
2tbsps flour
1tsp turmeric
salt and pepper
25g butter
drizzle olive oil
For the sauce:
1tbsp olive oil
1 bunch spring onions, firnely chopped
1 red chilli, deseeded and finely sliced
1 clove garlic, finely chopped
175g tomatoes, peeled and chopped
juice of half a lime
chopped parsley
Coconut Rice:
1tbsp olive oil
knob butter
1 small onion, finely chopped
2cm root ginger, grated
1 clove garlic, finely chopped
150g basmato rice
75ml white wine
150ml prawn stock - chicken or vegetable will do if you haven't any prawn or fish stock
100ml coconut milk
2 or 3 sprigs of thyme
Cooking Instructions:
Score the skin of the fish at 1cm intervals and season with sea salt and freshly ground pepper. Mix the flour and turmeric in a shallow bowl and lightly dust the fish with it. Set aside.
Start the rice, heat 1 tbsp olive oil and a little butter in a large saucepan and sauté the onion, ginger and garlic until soft but not browining. Add the rice, coat with the oil and toast for a minutes, stirring. Turn up the heat, add the wine and bubble until the wine has evaporated. Add the stock, coconut, thyme and seasoning and bring to the boil. Simmer, covered, for 10 minutes. Remove from the heat, stir and set aside uncovered for 10 minutes.
Heat 1tbsp olive oil in a pan and sauté the spring onions, garlic and chilli for 2-3 minutes. Add the tomatoes and lime juice and season well. Cook until the tomatoes are beginning to soften. Add the chopped parsley at the last minute and stir through.
Heat 25g butter and a little olive oil in a frying pan. Add the fish and cook for 2-3 minutes each side.
Serve the fish on top of the rice with the sauce drizzled over.
First made: Sat, 27th April 2013
2 sea bass fillets
2tbsps flour
1tsp turmeric
salt and pepper
25g butter
drizzle olive oil
For the sauce:
1tbsp olive oil
1 bunch spring onions, firnely chopped
1 red chilli, deseeded and finely sliced
1 clove garlic, finely chopped
175g tomatoes, peeled and chopped
juice of half a lime
chopped parsley
Coconut Rice:
1tbsp olive oil
knob butter
1 small onion, finely chopped
2cm root ginger, grated
1 clove garlic, finely chopped
150g basmato rice
75ml white wine
150ml prawn stock - chicken or vegetable will do if you haven't any prawn or fish stock
100ml coconut milk
2 or 3 sprigs of thyme
Cooking Instructions:
Score the skin of the fish at 1cm intervals and season with sea salt and freshly ground pepper. Mix the flour and turmeric in a shallow bowl and lightly dust the fish with it. Set aside.
Start the rice, heat 1 tbsp olive oil and a little butter in a large saucepan and sauté the onion, ginger and garlic until soft but not browining. Add the rice, coat with the oil and toast for a minutes, stirring. Turn up the heat, add the wine and bubble until the wine has evaporated. Add the stock, coconut, thyme and seasoning and bring to the boil. Simmer, covered, for 10 minutes. Remove from the heat, stir and set aside uncovered for 10 minutes.
Heat 1tbsp olive oil in a pan and sauté the spring onions, garlic and chilli for 2-3 minutes. Add the tomatoes and lime juice and season well. Cook until the tomatoes are beginning to soften. Add the chopped parsley at the last minute and stir through.
Heat 25g butter and a little olive oil in a frying pan. Add the fish and cook for 2-3 minutes each side.
Serve the fish on top of the rice with the sauce drizzled over.
First made: Sat, 27th April 2013
Sea Bass Parcels
Ingredients:
2 fillets of sea bass
sea salt
2 sprigs rosemary
1 lemon
2 slices Lemon, Pepper and Parsley Butter - recipe under Recipes/Extras
Cooking Instructions:
Wash the fish fillets and dry on kitchen paper.
Brush two pieces of aluminium foil with olive oil and lay one sprig of roasemary on each. Top with on sea bass fillet and season with sea salt. Add the slice of herb butter and a wedge of lemon and close up by making a boat-shaped parcel with the foil curled over to seal.
Cook in the oven at 180C (fan) for 15 minutes.
Serve with buttery garlicky new potatoes and deep fried courgette matchsticks.
First made: 9th April 2013
2 fillets of sea bass
sea salt
2 sprigs rosemary
1 lemon
2 slices Lemon, Pepper and Parsley Butter - recipe under Recipes/Extras
Cooking Instructions:
Wash the fish fillets and dry on kitchen paper.
Brush two pieces of aluminium foil with olive oil and lay one sprig of roasemary on each. Top with on sea bass fillet and season with sea salt. Add the slice of herb butter and a wedge of lemon and close up by making a boat-shaped parcel with the foil curled over to seal.
Cook in the oven at 180C (fan) for 15 minutes.
Serve with buttery garlicky new potatoes and deep fried courgette matchsticks.
First made: 9th April 2013
Smoked Mackerel, Potato and Quails' Egg Salad
Ingredients:
1 pack smoked mackerel - two fillets
8 fingerling potatoes, scrubbed
12 quails' eggs
small bunch chives, snipped
4 tbsps natural yoghurt
2 tbsp tartare sauce
zest 1 lime
salt
freshly ground black pepper
Method:
Boil the potatoes whole in plenty of salted water until tender. Drain and cool.
Bring a pot of salted water with a little vinegar in it to the boil then lower the quails' eggs into the water in a sive that just fits. Boil for 2 1/2 minutes then immediately run under cold water to coll quickly. Peel, dry and place in a small bowl.
Flake the mackerel into a salad bowl. Roughly break up the potatoes (I bash them with the meat hammer then break them up) and add them to the bowl.
Mix together the yoghurt, tartare sauce, lime zest, salt and pepper. Gently dress the eggs with a little then mix the rest, with the chives, through the potatoes and mackerel - I like to keep the eggs separate at this stage because they should be quite softly boiled and it depends when you want the yolk to break.
Place the eggs on top of the patoato and fish or gently mix them through - you choice.
Serve with bread - we had pitta.
First made: 31st March 2013
1 pack smoked mackerel - two fillets
8 fingerling potatoes, scrubbed
12 quails' eggs
small bunch chives, snipped
4 tbsps natural yoghurt
2 tbsp tartare sauce
zest 1 lime
salt
freshly ground black pepper
Method:
Boil the potatoes whole in plenty of salted water until tender. Drain and cool.
Bring a pot of salted water with a little vinegar in it to the boil then lower the quails' eggs into the water in a sive that just fits. Boil for 2 1/2 minutes then immediately run under cold water to coll quickly. Peel, dry and place in a small bowl.
Flake the mackerel into a salad bowl. Roughly break up the potatoes (I bash them with the meat hammer then break them up) and add them to the bowl.
Mix together the yoghurt, tartare sauce, lime zest, salt and pepper. Gently dress the eggs with a little then mix the rest, with the chives, through the potatoes and mackerel - I like to keep the eggs separate at this stage because they should be quite softly boiled and it depends when you want the yolk to break.
Place the eggs on top of the patoato and fish or gently mix them through - you choice.
Serve with bread - we had pitta.
First made: 31st March 2013
Salmon and Caper Fishcakes with Mushy Peas
Ingredients:
200g salmon fillet
300g potatoes, peeled and diced
2tsps tartare sauce
2tbsps capers, well rinsed and drained
250g milk
1/2 onion, peeled and quartered
1 bayleaf
6 black peppercorns
salt
For the paner:
1/4 cup flour
1/4 cup breadcrumbs
1 egg
Cooking Instructions:
Boil the potatoes in salted water until tender.
Meanwhile poach the salmon fillets in the milk flavoured with the onion, bayleaf and peppercorns until flaking.
Drain the fish reserving the milk and discarding the onion, bayleaf and peppercorns. Remove the skin from the fish and, using a fork, break the fish into fairly large flakes. Set aside.
Mash the potatoes with the tartare sauce and 4 tablespoons of the reserved milk. Add the salmon and capers and mix through. Leave to cool.
Once cooled, wet your hands with cold water, and form the potato mix into four cakes and place on a baking tray lined with baking parchment. Put in the fridge to chill for 30 minutes.
Assemble the paner by putting each ingredient in a shallow bowl; whisk the egg.
Paner the fishcakes by coating each one in flour, egg then breadcrumbs and placing back on the baling parchment. Return to the fridge for another 30 minutes.
Meanwhile, bring 225g frozen peas to the boil with 1/2 teaspoon salt and 1/2 teaspoon of water. Allow to boil quite vigorously and, as the water reduces, mash lightly with a fork. Keep doing this until nearly all the water is gone. Mix in 2 teaspoons of tartare sauce and mash to desired consistency.
Finally, and while the peas are cooking, fry the fishcakes in a little olive oil, turning once, until golden brown on both sides.
First made: 21st February 2013
200g salmon fillet
300g potatoes, peeled and diced
2tsps tartare sauce
2tbsps capers, well rinsed and drained
250g milk
1/2 onion, peeled and quartered
1 bayleaf
6 black peppercorns
salt
For the paner:
1/4 cup flour
1/4 cup breadcrumbs
1 egg
Cooking Instructions:
Boil the potatoes in salted water until tender.
Meanwhile poach the salmon fillets in the milk flavoured with the onion, bayleaf and peppercorns until flaking.
Drain the fish reserving the milk and discarding the onion, bayleaf and peppercorns. Remove the skin from the fish and, using a fork, break the fish into fairly large flakes. Set aside.
Mash the potatoes with the tartare sauce and 4 tablespoons of the reserved milk. Add the salmon and capers and mix through. Leave to cool.
Once cooled, wet your hands with cold water, and form the potato mix into four cakes and place on a baking tray lined with baking parchment. Put in the fridge to chill for 30 minutes.
Assemble the paner by putting each ingredient in a shallow bowl; whisk the egg.
Paner the fishcakes by coating each one in flour, egg then breadcrumbs and placing back on the baling parchment. Return to the fridge for another 30 minutes.
Meanwhile, bring 225g frozen peas to the boil with 1/2 teaspoon salt and 1/2 teaspoon of water. Allow to boil quite vigorously and, as the water reduces, mash lightly with a fork. Keep doing this until nearly all the water is gone. Mix in 2 teaspoons of tartare sauce and mash to desired consistency.
Finally, and while the peas are cooking, fry the fishcakes in a little olive oil, turning once, until golden brown on both sides.
First made: 21st February 2013