Salmon and Pea Penne

You can make this creamy salmon and pea dish in the time it takes to cook the pasta, and all the ingredients are easy to find. This recipe will serve 2 people, possibly with a bit leftover for seconds. You can add some chopped parsley or chives at the end if you have them to hand.

Ingredients:

• 200g penne pasta
• 2 salmon fillets
• 4 spring onions, sliced
• 250g frozen peas
• 250g quark
• Juice and zest of a lemon
• Plenty of fresh black pepper
• Salt

Method:

• Begin by putting the pasta on to cook in lots of boiling, salted water.
• While the pasta is cooking, heat the frozen peas in the microwave by adding a little water to a bowl and covering with cling film. Heat on high for 4 minutes then set aside.
• Steam the salmon by adding a couple of teaspoons of water to a bowl or plate then cover the salmon with clingfilm. Cook for 4 minutes then when cool enough to handle, remove the skin and set aside.
• In a large bowl, combine the quark, spring onion, lemon zest* and lemon juice. Mix well and season with lots of black pepper and a big pinch of salt.
• Flake the salmon slightly then add to the quark mixture along with the peas.
• Once the pasta is cooked, transfer directly to the mixture with a slotted spoon (don’t drain).
• Mix well but gently until everything is combined.
• Taste and add more salt and pepper if you like.
• Eat!

*if you don’t own a zester, you can use a speed peeler to take off the zest of the lemon. Just be gentle so you don’t get any of the white pith and chop as finely as you can before adding to the dish.

Smoked Mackerel Pate

Scallops with Fennel Puree, Sweet Potato and Charred Spring Onions

Ok, so it’s not exactly a midweek tea, but it is very easy and looks fancy. Allowing 3 scallops per person will make a perfect starter or very light supper with drinks and pudding.

Ingredients:

• 6 scallops
• 4 spring onions, washed and trimmed
• 1 fennel bulb
• 1 sweet potato
• Bag of pea shoots or mild salad leaves of your choice
• Handful flat leaf parsley
• 1 medium red chilli
• 4 tablespoons extra virgin olive oil
• 1 teaspoon chilli powder
• 1 teaspoon smoked paprika
• Salt
• Black pepper

Method:

• Chop the fennel in to 8 pieces and boil in salted water until tender (usually about 10 minutes).
• Drain the fennel very well and transfer to a food processor. Blend until very smooth then taste and add more salt or a squeeze of lemon if required.
• Transfer the puree to a bowl and cover until you’re ready to eat.
• Peel and dice the sweet potato in to 1cm cubes, then add to a frying pan with butter, salt and black pepper. Fry gently to caramelise the outside slightly but be careful not to burn it. They will take about 10 minutes and will need to be tossed about every couple of minutes to ensure even cooking.
• Heat up your griddle pan until very hot then lay the spring onion in the pan, pressing down slightly to create the lovely markings and create even more taste! These will also take about 10 minutes to become soft.
• Now make the dressing by finely chopping the herbs and chilli, then adding the juice of a lemon and 3 tablespoons of extra virgin olive oil. Taste and adjust to your own liking!
• Fill a big bowl with cold water and drop the pea shoots in, pushing them gently down with your hands.
• Heat a frying pan and add a drizzle of olive oil, then sprinkle a touch of chilli powder on to both sides of the scallops. Add a pinch of salt too.
• Fry the scallops in the pan for a minute on each side, then turn off the heat. Leave for another minute in the pan while you plate up. Take your time and make it look beautiful!
• Gently lift the pea shoots out of the water with your hands, then lay on to some kitchen paper.
• Spoon the puree in the middle of the plate, then add the sweet potato round the edges along with some pea shoots or any salad leaves you like. The dressing goes on next, then finally the scallops and spring onions.

Enjoy!

 

 

Steamed Fish with Lime and Pak Choi

The Thai name for steamed fish with lime is Pla Neung Manao, and it’s the inspiration for this recipe. Tonight is one of those no husband nights when I can make something just for me, without having to consider Jason’s appetite! I used Pouting for this recipe, but it can be made with Tilapia (good value), Cod (if you must – remember sustainability), Sea Bass (if you’re feeling flush) or even seafood like scallops and prawns.

Ingredients:

• 1 fillet of white fish
• 1 pak choi
• 1 red finger chilli
• Fresh ginger
• 1 clove of garlic, finely chopped
• 1 handful coriander
• Juice of a lime
• 4 tablespoons light soy sauce
• 3 tablespoons of water

Method:

• Pre-heat the oven to 200 degrees (Gas Mark 6).
• Peel the ginger and slice as thinly as you can to make strips, then finely chop the chilli and garlic. The finer you chop, the more intense the flavour, so use your own taste as a measure on this one.
• Chop the pak choi at the root leaving the leaves separated and give them a good rinse under the cold tap, place them in the centre of a large piece of foil.
• Put the coriander on top of the pak choi then lay the fish over the top.

• Tip the ginger, chilli and garlic on to the fish then add the soy sauce, lime juice and water.
• Fold up the foil to make a sealed packet for the fish to steam in. I find the best way is to use two pieces of foil – lay one on the worktop and then one over the top once you have added all your ingredients, then go round and pinch the two edges together tightly to make a packet with enough room for the steam to circulate.
• Give the fish 10 minutes to soak up some of the flavours before baking in the oven for 12 minutes on an oven proof dish.
• Carefully open the foil packet being careful to burn your fingers, serve with rice and some extra stir fried pak choi.

Crispy Salmon Tacos with Guacamole

This is a feast for 4 hungry people when served with Red Pepper Rice and Chunky Guacamole. If you’re making the whole thing (which I strongly suggest you do) make sure your rice and toppings are prepared before you start the salmon as it takes no time at all.

Ingredients:

For the tacos:

• 12 taco shells
• Half a side of salmon or 1 fillet per person
• 2 teaspoons chilli powder
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• Large pinch of salt

Toppings (take your pick!):

• Sour cream
• Lime wedges
• Chunky guacamole
• 3 spring onions, thinly sliced
• Grated cheddar
• Shredded lettuce
• Sliced jalepenos (red or green)

Method:

• Pre-heat the oven to 200 degrees (gas mark 6) ready for taco shells to go in.
• Pat the salmon dry using a clean tea towel, then lay on a board or plate ready to coat with the spices.
• Combine all the spices and the salt in a bowl then sprinkle over the salmon, rubbing gently to ensure it’s totally coated on both sides.
• Heat a drizzle of oil in a large frying pan, then add the salmon, skin side down.
• Push the salmon down using your fingers so all the skin makes contact with the hot pan.
• Leave to cook for 6 minutes on a high heat then gently turn it over using a fish slice. Fry for a further minute, flesh side down then turn off the heat and leave the salmon in the pan for another 3 minutes while you sort out the taco shells.
• Stand the tacos shells up side down on their edges in a large roasting tin and heat in the oven for about 8 minutes.
• While the shells are cooking, transfer the salmon to a serving plate with some lime wedges on the side, then take everything to the table.
• Take out the shells and dig in immediately.

If you don’t fancy salmon, I also make this with 500g steak mince instead. Just use the same combination of spices and stir through some fresh tomato at the end for freshness.

 

 

 

King Prawn and Spring Onion Risotto

When the boys are out, Charlotte and I get the chance to cook recipes that the boys wouldn’t appreciate or enjoy as much. This risotto is a perfect example and was just what I wanted on a Friday night in, matched with a large glass of Villa Maria and an early night.

Ingredients (to serve 2):

• 200g risotto rice
• 225g cooked and peeled king prawns
• Large glass of dry white wine
• 2 chopped cloves garlic
• 1 diced white onion
• 2 spring onions
• 1 lemon
• 750ml chicken stock
• Handful of basil

Method:

• Heat a tablespoon of olive oil in a saucepan on a medium heat, add the onion and cook for 5-7 minutes until the onion is soft and translucent.
• Stir through the rice and the chopped garlic making sure the rice is evenly coated in the oil.
• Turn up the heat and add the white wine, then stir until the liquid has reduced down by about half.
• Add the stock a ladleful at a time, continuously stirring the rice.  As soon as the stock has been absorbed add a further ladle and continue until the rice cooked but firm (al-dente).
• Stir through the prawns, add the spring onions and squeeze in the juice of the lemon.
• When the prawns are hot throughout, stir through the freshly chopped basil.

Three Ideas for #BBQ

I made these recipes over the weekend and wanted to share in the hope that we’ll have a LOT more BBQs and hot weather this summer. Burgers and sausages taste so good on the BBQ, but we always like to go a little further and try something new.

Grilled Fennel

Raw fennel has a very strong aniseed taste (think Sambuca…or maybe not depending on bad experiences) so based on my (bad) experiences, I don’t really like it raw – for example in a salad. Braising or grilling the fennel makes it taste amazing and it is perfect for a BBQ. To try it, just slice the fennel in to 1cm slices, drizzle with some olive oil then season with lots of salt and black pepper. Grill or BBQ for about 10 minutes, turning a couple of times. Fennel can be friends with any fish, and is also good with pork.

Mackerel with Chilli Butter

Fresh mackerel has a milder, less fishy taste than the smoked version you can buy vacuum packed. I got the fillets from the fish counter at my local supermarket and they were happy to fillet the whole fishes for me so I could put them straight on the BBQ without mess or fuss. These fillets cost about 80p each and are SO good for you.

Make some slits on the skin side of each fillet then season on both sides and place skin side down on the BBQ or under a hot grill. Mash up some salted butter with a chopped chilli and cut a lemon in to wedges. Cook the mackerel for about 4 minutes skin side down, then flip over for one minute. Transfer to a serving plate, top with the butter and serve with lots of lemon.

Pork Loin Chops with Red Pepper Marinade

I absolutely love pork loin chops any day of the week – they go with so many ingredients, they’re always on offer and it’s easy to make them healthier by trimming the fat off. To make them even better, I made a marinade from red pepper paste (Turkish ingredient but you can pick it up in the world food aisle of most supermarkets), 2 cloves of crushed garlic, a handful of chopped parsley, juice of a lemon, teaspoon of cayenne pepper and salt.

Once you’ve mixed the ingredients together, you can rub it on pretty much anything! I wonder how many of my friends with smirk at that statement. You can leave it on meats, fish or even halloumi over night or just use it at the last minute, brushing more on as the food cooks.

On this occasion, I shredded up some lettuce and toasted a piece of tiger baguette, then topped with mayo. Makes a good change from a burger in a bun, but still fills everyone up without costing the earth. You might need napkins!

 

 

Roasted Prawns with Feta

Ingredients:

• 400g large raw tiger prawns
• 200g feta cheese
• 1 tin of chopped tomatoes
• 1 tablespoon of tomato puree
• 1 large glass of white wine
• The end of a crusty baguette (any crusty bread is fine)
• Handful of parsley
• 2 lemons
• 2 cloves of garlic
• 2 teaspoons dried oregano

 Method:

• In a food processor blend the bread, zest of one lemon and a handful of flat leaf parsley until they resemble fine breadcrumbs. Season with salt and pepper.

• Pre-heat the oven to 200 degrees or gas mark 6.
• Heat a tablespoon of olive oil in a shallow, oven proof frying pan. If you don’t have one, begin the recipe in a regular frying pan and transfer the sauce to an oven proof dish before baking.
• Chop or crush the garlic and fry gently in the oil for about a minute.
• Add the wine and bring to the boil.
• Add the tomatoes to the pan with the tomato puree and oregano then stir well.
• Simmer the sauce for about ten minutes.

Tomato sauce

• If you are using an oven proof pan, crumble in the feta and evenly spread the prawns over the top of the sauce, then cover with the breadcrumbs.

• If you aren’t using an oven proof pan, transfer the tomato sauce to a dish and layer the feta cheese, prawns and breadcrumbs as above.
• Bake in the oven for 15-20 minutes until the prawns are pink and the breadcrumbs have browned.

We like to leave in the centre of the table with plenty of lemon wedges so everyone can help themselves. This is lovely served with a big salad, crusty bread and chilled dry white wine.

 

 

 

Prawns with chilli, garlic and parsley in cava

I think I know what I’m going to make this weekend!

Thai Poached Salmon and Rice

I love this meal because it’s so quick – I can have our tea sorted in record time without spending loads or going for something unhealthy. This recipe is probably not very authentic with regards the ‘Thai’ in the title, but it’s full of flavour and always leaves me feeling really satisfied. It’s become one of my standard week night teas!

You can easily substitute the salmon for chicken, pork, prawns or just leave the meat out altogether. Because this is a broth, you’ll need to serve it in bowls and eat (slurp) with a spoon.

Ingredients:

• 2 salmon fillets
• 1 tin coconut milk
• Green curry paste
• Bag of stir fry vegetables
• 1/2 a pint of semi-skimmed milk
• Salt
• 2 limes
• 1 red chilli (optional)
• Large handful of coriander
• 1 pouch of instant rice or instant noodles

Method:

• Roughly chop the coriander and slice up the chilli so they’re ready to garnish as soon as the dish is ready to eat.

• Heat a large, deep pan (I use my stock pot) and add three big tablespoons of curry paste. Fry the paste for about 4 minutes on a medium heat.

• Add the stir fry veg and coat well in the paste. Fry for another 4 minutes on a slightly higher heat, stirring all the time.
• Add the milk and coconut milk, gently stir through and turn up the heat.
• Once the broth has come to the boil add the salmon fillets, pushing them down in to the broth so they’re covered. Turn the heat down low and let the salmon poach in the broth for about 5 minutes.
• While the salmon is poaching, cook the rice in the microwave. When cooked, divide the rice up between your serving bowls.
• Squeeze in the juice of a lime and add a big pinch of salt then taste the broth. You might need to add more lime and salt to taste.
• Lay the salmon fillets over the rice, then ladle the broth over the top.
• Garnish with loads of chopped coriander, sliced red chilli and an extra lime wedge.