Just Ridiculous Smoke Mackerel & Horseradish Potatoes

It’s all about the ‘tatas this one. I reckon that it would pair really well with a rare fillet steak or some sweet steamed lobster instead of the fish.

Prep 10 mins, Cooking time 25 mins.

• Enough floury potatoes for two people
• 25g slightly salted butter
• 1 tbsp horseradish sauce (or more if you really enjoy it hot!)
• Juice of ½ lemon
• Good salt & freshly pounded black peppercorns
• 4 small or 2 large smoked mackerel fillets, with or without peppercorns, whatever you prefer
• Accompanying veg - whatever you like but carrots & peas works great!
• 1 very finely chopped spring onion (about 1 tbsp)

1. Peel & cut potatoes into similar sized chunks and boil for around 15 minutes, until tender.
2. Meanwhile, pre-heat the grill to medium/high.
3. Melt the butter gently in a pan and when it becomes liquid add the horseradish sauce stirring constantly. It may look a bit split but it will combine quite quickly.
4. Add lemon juice, salt and pepper and stir again well, it may split a bit again, keep at it!
5. Keep the sauce warm whilst you steam your accompanying veg.
6. When the veg is nearly ready, lightly warm the mackerel under the grill.
7. By this point the potatoes should be ready so drain & return to the pan.
8. Lightly crush with a potato masher then add the horseradish mixture.
9. Add the spring onion and combine well but don’t loose the texture by over mashing it.
10. Serve a pile of the potatoes, topped with two mackerel fillets each and surrounded by steamed veg.

Tags: mackerel, Potatoes, horesradish

Lamb Steaks with Mediterranean Sauce

Makes a delicious weekday supper or summertime lunch. The ingredients for the sauce can be varied infinitely to suit your tastes, be bold and have a go at creating your own version.

Serves 2
Approx. 3 hours including making the oven dried tomatoes

• 15-20 Cherry tomatoes
• 1 clove garlic, crushed
• ½ tsp dried herbs (provencal, oregano or thyme is good)
• ½ tsp freshly ground black pepper
• 1 tsp sea salt (pref. Maldon flaked)
• 2 tsp olive oil
• 2 tbsp olive oil
• 1 tsp fennel seeds
• 1 bay leaf
• 1 onion, thinly sliced
• 2 tbsp Tomato puree
• Handful of halved black olives
• Glass of dry white wine
• 1 x 1inch thick Lamb leg steaks
• 2 tsp olive oil
• 1 tsp freshly ground pepper
• ½ tsp sea salt

1. Halve and partially deseed the tomatoes and place in a bowl with the crushed garlic, salt, pepper and herbs.
2. Leave to stand in a cool place for about an hour stirring occasionally.
3. Preheat the oven to 120°C / 250°F / Gas Mk ½.
4. Place a wire cooling rack over a baking tray and arrange the tomato halves on the wire rack cut side up. The juices out of the tomatoes and some of the garlic will be left in the bowl, set this aside for later.
5. Now bake the tomatoes nice and slowly for about 45 minutes until they are dried on the outside and slightly firm but not crisp.
6. Put the tomatoes into a clean bowl, add the 2 tsp olive oil, stir to combine and set aside.
7. Heat the 2 tbsp olive oil in a medium pan (with a lid) over a medium high heat. When it starts to shimmer add the fennel seeds and bay leaf and fry for a minute until the fennel releases its fragrance.
8. Add the onion and the garlic from the reserved tomato juices to the pan and fry for 5 minutes until the onion is softened and becoming golden.
9. Add the tomato puree and cook it stirring for a minute then add the olives and half of the wine.
10. Turn down to a low light and cook slowly covered.
11. Now pat dry the lamb steaks, brush with olive oil and season with salt and pepper.
12. Fry in a dry hot frying pan for about 5 minutes on each side for pink or longer if you prefer, set aside in a warm place for five minutes to rest.
13. Deglaze the meat pan with the remainder of the wine then add this to the tomatoe mixture.
14. When the sauce is becoming sticky serve in the centre of a plate with the lamb steaks on top.
15. Serve with simple boiled rice or a green salad.

Tags: lamb, tomato, olive, onion, sauce

• Ham, Leek & Mushroom Quiche

• This is delicious served warm from the oven with a green salad and/or french fries or cold the next day as lunch or at a picnic.

• 250g pack of puff or shortcrust pastry or a ready made quiche case
• 25g butter
• 2 Leeks, diced
• 50g white closed cup mushrooms, sliced
• 100g ham or cooked bacon, diced
• 4 eggs, whisked lightly
• ½ cup of cows or soya milk
• Salt & freshly white pepper (you can use black if you don’t have white but white has a nicer finish)
• 50g cheddar cheese, grated

1. Preheat the oven to 180°C / 350°F / Gas Mk 4.
2. If using a ready made flan case you can jump to number 6.
3. Roll out your pastry and line a 9” flan tin/dish with the pastry.
4. Prick the base all over with a fork then line with greaseproof baking parchment, fill the case with baking beans or raw rice and bake for 30 minutes.
5. Remove the case from the oven and allow to cool for 15 minutes or so, remove the paper and baking beans and discard.
6. Meanwhile, saute the leek and mushrooms for 5 minutes in the butter over a medium heat.
7. Add the ham/bacon to the leek mixture and set aside to cool slightly.
8. Spread the leek mixture over the bottom of the pastry case so that it is completely covered.
9. Season the egg mixture with a pinch of salt and a good pinch of pepper.
10. Pour eggs into the pastry case over the top of the leeks and top with grated cheese.
11. Bake for 30 minutes but check the edges of the pastry case don’t burn, the eggs should be set and reasonably firm to the touch.
12. Allow to cool for a few minutes before serving.

Tags: ham, leek, mushroom, egg, pastry

Simon’s Super Quick & Easy
Low Fat Carbonara
(15 minutes, Serves 2)

• As much and whatever pasta as you like, usually 150g Spaghetti for two
• 1 medium onion, finely chopped
• Spray oil
• 3-4 slices reduced fat ham, chopped
• 2 medium eggs, beaten
• 25-50g reduced fat parmesan or pecorino, grated
• Black pepper

1. Sweat the onion until softened but not coloured. If the onion cooks before the pasta take it off the heat and set aside.
2. Whilst the onion cooks, put on your pasta and cook it according to the packet instructions until just cooked al dente.
3. Quickly drain the pasta in a colander but don’t drain off all of the cooking liquor, return the pasta to the pan.
4. Add the onion, ham, eggs and cheese to the pasta and stir lightly to combine.
5. The eggs should cook from the heat of the pasta but if they don’t start to thicken put the pot onto the heat briefly. Don’t allow the eggs to begin to curdle and scramble.
6. Add black pepper to taste and serve immediately.

Tags: low fat, ham, pasta, egg

• Gluten Free Calamari

• It’s difficult being Gluten Free but often there is a GF option. I like these calamari just as much as the regular versions. Based loosely on a Nigella Lawson recipe.

• Enough squid rings for two (Approx. 300g)
• ¼ cup cornmeal
• ¼ cup cornstarch
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup groundnut oil

1. Heat oil in a small but tall saucepan until it browns a piece of bread in 30 seconds.
2. In a plastic bag combine cornmeal, cornstarch, and seasonings.
3. Add squid and shake until coated.
4. Working in batches fry the squid. If your squid is small, it could be done in 35-40 seconds. If it is larger, it could take as long as 2 minutes.
5. If you overcook squid it will be rubbery.
6. Serve immediately as a starter with a small salad and garlic, lemon mayo or as a main with fries or spicy tomato rice.

Tags: calamari, squid

Asian Chicken Salad

We love this quick and nutritious midweek salad recipe that is easily modified to cater for the veg and salad ingredients you have available.
Serves: 2
Ingredients
1 Chicken Breast
A little Olive Oil
1 Medium Carrot
Cucumber about 3 inches long
4 spring onions
Enough salad leaves or shredded lettuce for two (such as Chinese leaves or hearts of romaine)
2 Tbsp Peanut Butter
2 Tbsp Soy Sauce
1-2 Tbsp Sweet Chilli Sauce
3-5 Tbsp Sweet Fruit Juice (such as pineapple or apple)

Method

• Wash the chicken breast, rub lightly with olive oil and steam in a steamer (or on an upturned tea plate in a saucepan with a tight fitting lid and a small amount of water) for 10-15 minutes until gently cooked through.
• Allow the chicken to cool slightly then shred with two forks and set aside.
• Slice the carrot, cucumber & spring onions very finely into string-like, 3 inch pieces.
• Pile the salad leaves onto two plates and season with a little sea salt.
• Stack the vegetable strings into a pile in the middle of the salad.
• Now mix together the peanut butter, soy sauce and 1-2 Tbsp of the chilli sauce (depending on taste) in a small pan and slowly bring to a simmer mixing all the time. If it thickens too quickly add a Tbsp fruit juice.
• When just starting to bubble, add enough fruit juice to create a single cream consistency.
• Continue to heat until warmed through, don’t over heat and if it thickens too much add more fruit juice.
• Dribble the sauce over the vegetables and top with the shredded chicken.
• Serve with chopsticks and prawn crackers.

Tags: chicken, carrots, cucumber, spring onions, salad

Uncle RAG’s Faultless 5 Hour Roast Lamb

A lot of people claim not to like lamb but generally I think this is because they are brought up with the acrid smell of New Zealand lamb (my opinion of course). English lamb is much more subtle in flavour and there is much less of a fatty smell when cooking. This is a super-simple recipe that originated from a Jamie Oliver recipe, adapted by Uncle Rag and further tickled by me which results in buttery soft meat that you could quite literally carve off the bone with a spoon and spread on toast!
Serves: 6-8
Ingredients
Approx. 1.5kg Whole Leg of English Lamb on the bone
Seasonal root veg to your liking cut into large chunks or left whole
1 Bottle of good white wine
Handful or Rosemary, Thyme & 2-3 fresh Bay Leaves
Sea salt & Freshly Ground Black Pepper
Crusty bread to serve

Method

• Preheat the oven to 150°C / 300°F / Gas Mk 2.
• Pat the meat dry with some kitchen paper, season and brown rapidly on all sides in a large frying pan then put the meat into a large heavy casserole or roasting tin.
• Now fry the veg to give it a little colour and add to the meat fitting the veg around the joint.
• Drop in the herbs scattering them evenly through the dish.
• Pour a glassful of white wine into the hot frying pan to de-glaze it and add to the casserole followed by the rest of the bottle of white wine.
• Now refill the wine bottle with tap water and add this to the pan ensuring all the veg is covered.
• Add a tight fitting heavy lid or make an airtight lid with tin foil then put in the oven for five hours.
• Serve straight on the table so your guests can dig in themselves, dipping bread in the wonderful juices!

Tags: lamb, Potatoes, White wine, Parsnips, carrots, swede

Pork & Chorizo Burgers

Serves: 2
Ingredients
300g Pork Mince (Not too fatty)
100g Chorizo, finely diced (about 3mm dice)
1 green or red chilli (heat and colour to your preference)
2 Tbsp Coriander or Flat Leaf Parsley (Optional)
Freshly ground black paper & sea salt
Olive Oil
4 Ciabatta Rolls
Salad to garnish
Mild salsa or garlic mayo

Method

• Put the pork mince, diced chorizo and chopped chilli with a little black pepper and salt into a bowl and add the herbs if using.
• Mix lightly together, do not knead the meat as this will make the burgers tough.
• To be sure of seasoning you can pinch a small amount of the mixture off and quickly fry it off in a pan, taste and adjust the seasoning if required.
• Now split the mixture into four equal portions and with oiled hands form into burger shapes. We like them about 1.5cm thick so they stay juicy in the middle when cooked but shape them to your preference.
• Fry without oil in a heavy based non-stick pan or a griddle or use a health grill on full blast for 5 minutes each side turning just once.
• Serve in ciabatta rolls with rocket leaves, sliced tomatoes, pickles or whatever you prefer with a healthy dollop of salsa or mayo.

Tags: pork, chorizo, chilli, chili, chillie, burger, pattie, patty, hamburger

Chicken Lasagne with Pesto, Spinach and Ricotta

Serves: 4
Ingredients
250g Baby Spinach
250g Ricotta
125g Green Basil Pesto
200g Cooked Skinless Chicken Breast Fillets, sliced thinly
Enough Fresh Lasagne Sheets to cover the base of your baking dish twice
or same amount of Dried Lasagne Sheets soaked in warm water for 15 mins
500g Napoletana Sauce (1 sautéed onion & 3 garlic cloves with 400g tin toms & seasoning)
150g Grated Mozzarella
25g Parmigiano Reggiano, grated
Salt & Freshly Ground Black Pepper
Good Quality Olive Oil

Method

• Preheat the oven to 200ºC, gas mark 6. Place the spinach in a colander over the sink, then pour over a kettle of boiling water to wilt it. Leave to cool then squeeze out all the moisture with your hands. Chop roughly and set aside.
• In a large bowl, mix the ricotta with the pesto until combined then add the chopped spinach and mix again.
• Scatter the base of a baking tin or lasagne dish with half the chicken slices, top with half the ricotta, spinach and pesto mixture, and layer with half the lasagne sheets.
• Pour over a third of the tomato sauce, sprinkle with a third of the mozzarella, then add the remaining chicken and the ricotta mixture. Top with more lasagne sheets. Repeat with more tomato and mozzarella.
• Top with the rest of the tomato, and sprinkle with the last of the mozzarella, the Parmigiano, season & sprinkle with good olive oil.
• Place in the oven for 30-35 minutes until bubbling and golden.
• Serve with green salad leaves.

Tags: chicken, spinach, ricotta, cheese, lasagne, pasta

Jerk Pork or Chicken

This flavour packed Caribbean favourite hits the mark whatever the weather. Deliciously warming in the Winter months and fabulously refreshing and perfect for BBQs in Summer. Inspired by Levi Roots’ recipe.

Ingredients (Serves 4)
For the jerk chicken
2 cloves garlic, roughly chopped
1 inch piece fresh root ginger, roughly chopped
1 red chilli, chopped
1 tbsp chopped fresh thyme leaves
1 tsp coriander seeds
1 tsp dried chilli flakes
2 cloves
½ tsp ground mixed spice
1 tsp mild curry powder
salt and freshly ground black pepper
2 tbsp vegetable oil
6 boneless chicken thighs or 4 pork steaks

Directions

• Place all of the ingredients except for the meat into a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs and leave for about 30 minutes to marinate.
• You can now griddle, fry, grill or BBQ the meat to your liking. Personally I find a health grill is fantastic for this.

Tags: pork, chicken, spicey, chilli, jerk, caribbean

Take Away Style Curry

This method is adapted from the best selling ‘Curry Secret’ book by Kris Dhillon. I highly recommend this book for the full method and many more recipes but this is my take with a few corners cut.

Base Sauce
2 large onions, finely chopped
2 garlic cloves, crushed
2 tbsp groundnut or vegetable oil (groundnut is best)
700g Bottle of Passata (keep the bottle for storing unused sauce)
150ml water
1 tsp turmeric
½ tsp salt

1. Sweat the onions in the oil on very low heat until transparent and very soft but do not brown the onions. Add the garlic towards the end of cooking.
2. Add turmeric and salt and stir to dissolve.
3. Add the passata and water and simmer for 15 minutes.
4. Blitz the sauce in a food processor until completely smooth. Pass through a sieve if you want to be sure.

This is your basic sauce. From this you can make any restaurant style curry.


Cooking your Meat (for 500g meat)

3 tbsp groundnut or vegetable oil
4 tbsp base sauce
4-500g chicken or lamb, trimmed of any fat or sinew

1. In a smallish non-stick saucepan heat the oil over medium heat then add 4 tbsp of the base sauce, be careful that it doesn’t spit too much.
2. Allow the sauce to darken in colour a little before adding your meat.
3. Put on a tight fitting lid and lower the temperature to a slow simmer. Cook chicken for 25 minutes or lamb for 35 minutes.
4. Remove from the cooking liquor and set to one side. Discard the liquor.


Lamb or Chicken Saag

1 onion, finely chopped
2 tbsp groundnut or vegetable oil
1 inch ginger, grated
½ tsp ground cumin (buy cumin seeds, dry fry for a couple of minutes then grind)
1 level tsp chilli powder (more or less to your taste)
Half of the remaining base sauce (about 500ml)
4-500g prepared meat (as above)
1 tsp Garam Masala
5 or 6 balls of frozen spinach

1. Heat the oil and fry the onion until just starting to colour, add ginger and continue to stir for a minute.
2. Add cumin and chilli powder and stir for another minute.
3. Add the base sauce and simmer for 10 minutes.
4. Add the meat and simmer for another 10 minutes then add the spinach and garam masala.
5. Allow to simmer until the spinach has dispersed through the sauce and it is piping hot. Serve!


Chicken Korma

4 tbsp groundnut or vegetable oil ½ tsp ground cumin (buy cumin seeds, dry fry for a couple of minutes then grind) Half of the remaining base sauce (about 500ml) 1 tsp paprika 1 tsp salt 1 level tsp chilli powder (or to taste) ½ tsp ground coriander (buy coriander seeds, dry fry for a couple of minutes then grind) ½ tsp garam masala
4-500g Chicken prepared as above 6 tbsp single cream 1 tbsp fresh coriander, finely chopped

1. Heat the oil in a large, deep frying pan, and stir in the cumin. Fry for a few seconds and add the curry sauce. Bring the sauce to the boil.
2. Add the paprika, salt, chilli powder and ground coriander and continue to cook on high heat stirring frequently for about 5 minutes or until the sauce thickens.
3. Turn down the heat and stir in the garam masala . Simmer for about 3 minutes.
4. Add the chicken and simmer for about 5 minutes to heat the meat.
5. Stir in the cream and simmer for a further 2 minutes.
6. Serve scattered with the fresh coriander.


Perfect Basmati Rice (serves 4)
1 cup basmati rice
2 cups water

1. Rinse the rice in a sieve under cold running water.
2. Put rice in medium sauce pan with tight fitting lid then add the water.
3. Bring to the boil then immediately fit the lid and turn heat onto the lowest you can, listen to the pan and make sure it is slowly simmering.
4. Time the rice for exactly 10 minutes from fitting the lid then turn off the heat and leave for another 10 minutes. Do not remove the lid at all during this process.

If you want to make Pilau rice instead of plain boiled rice then use chicken or vegetable stock instead of water and sweat half a finely chopped onion in 1 tbsp groundnut oil, before adding the rice and stock and 4 cloves, 3 green cardamom pods, half a stick of cinnamon and a bay leaf during the cooking process. Otherwise follow the recipe above.

Tags: curry

Pork and lemon polpettine

These are gorgeous little balls that we normally serve over steamed white rice. The ingredients list is flexible and sometimes I use this as the basis for pork burgers. I am reproducing this recipe on-line because it has disappeared from the BBC’s archive :-(

Authors: Nigel Slater, "The Kitchen Diaries"
Serves: 2

50 g fresh white breadcrumbs
400 g pork mince
1 lemon
handful parsley; roughly chopped
6 sprigs thyme
2 tbsp parmesan cheese; grated
6-10 (according to taste) anchovy fillets; chopped
flour
To cook:
2 tbsp olive oil
200 ml chicken stock
To serve:
Steamed rice and/or a green salad

Put the breadcrumbs and pork in a mixing bowl and grate in the lemon zest. Halve the lemon and squeeze. Add the lemon juice to the pork with the parsley and the thyme leaves stripped from their stems. Tip in the parmesan and the chopped anchovy fillets. Season with a little salt and black pepper, and mix thoroughly. Make about 18 small balls of the mixture, using a tablespoon of pork for each one, and place on a floured baking sheet. Warm the olive oil and butter in a heavy-based pan. Roll the patties lightly in the flour on the baking sheet, then fry them in the oil about 8 at a time, for 4-5 minutes, until they are crisply golden on each side. Lower the heat and leave to cook through to the middle - a matter of 6-8 minutes more. Turn them no more than once or twice during cooking, so they develop a crisp, slightly sticky exterior. Tip the fat from the pan then pour in the chicken stock. Leave to bubble for 2-3 minutes, scraping and stirring the pan stickings. Let the stock bubble down a bit,

Pile steamed rice onto 4 plates then divide the patties between them and spoon over the juices from the pan.

Serve with a green salad!

Tags: pork, lemon, meat, balls, pasta, rice

Tags: Garlic, Lamb, stew, casserole, main, entree, primo

Tags: chicken, roasted, salad, herbs, italian

Disfrute de su Comida

Tags: chicken, beef, cheese, tortilla, corn, chilli, chili, chillie