Apr

9

Fish Cakes

April 9, 2009 | Leave a Comment

Searching for a satisfying and versatile fish recipe then these fish cakes are worth a try. The proportions of the ingredients are put as a guide, and you can also vary them to suit your own preferences, including different fish, for instance smoked haddock, cod or salmon. They make a really tasty meal. Makes 8 cakes to serve 4.
fish-cake-big

Ingredients:
450g (1lb) Coley (filets)
450g (1lb) potato (boiled and mashed)
2 Tbsp Chopped Parsley
1 Tbsp seasoned Flour to coat the cakes

Method:

fish-cake1

Mash the potato with margerine and a little milk.
Poach the fish in water or milk in a large pan and allow to cool. Remove the skin and any bones and flake the fish into a bowl.
Mix the potato and fish together, season with salt and pepper to taste and mix in the chopped parsley.
Take small handfulls of the mixture and shape into round cake shapes and flatten. Dust each cake with the seasoned flour.
Fry in oil for about 4 minutes each side until golden.

Serve with seasonal vegetables or salad.

fish-cake2

Apr

8

Roasted Sardines

When searching for a sardine recipe why not try this really tasty recipe. It’s a healthy option with the zing of lemon to give the flavour a punch. Goes well with a other vegetables of choice.

Serves 4 to 6…

Ingredients:

Sardines 12
Cherry tomatoes 250g
Extra Virgin olive oil.
Black olives 100g
Half Lemon

Method:

Use an ovenproof dish large enough to hold the sardines in one layer.

Preheat the oven and dish to 200°C / Gas Mark 6.

Prepare Tomatoes

Pierce the tomatoes with a fork. Toss with olive oil, season and Bake in the dish for 15 minutes.

Stone the olives if necessary.

Grate the peel of half a lemon and squeeze the juice.

prepare sardines

Prepare the sardines (remove heads, tails and guts).

Use an ovenproof dish large enough to hold the sardines in one layer, and drizzle with olive oil.

Place the sardines in, side by side, and season.

Sprinkle over the lemon zest and juice, olives and tomatoes, and drizzle with olive oil.

Bake for 10 minutes.

Serve with a slice of lemon.

Roasted Sardines

Apr

8

Searching for a pasta dish using salmon then this is quite delicious. The dish uses Conchiglie Pasta (pasta shells) which resemble small conch shells and are concave and trap the sauce to provide a rich eating experience. You can use other small pasta shapes if you prefer, the main thing is to enjoy! Best served hot. The recipe serves 4. 

Ingredients: 

Conchiglie (pasta shells) 225g 8 oz
Olive oil 3 tsp
Courgettes 100g 4 oz
Red salmon (Tin) 450g 16 oz
Parmesan cheese 50g 2 oz
Ground Black Pepper
Fresh Dill

Method:
Drain, skin, bone and flake the red salmon,  grate the Parmesan cheese and chop the fresh dill for the garnish.

Cook the pasta in a large pan of boiling, salted water until just soft. Drain well.

Meanwhile, heat the oil in a large frying pan, grate the courgettes and add to the frying pan, stir fry for about 1 minute.

Gently stir in the flaked salmon, along with the cooked pasta and Parmesan cheese. Toss well and heat through slowly. Season with black pepper.

Serve hot and garnish with the dill.

Apr

6

Searching for the basic recipe for Yorkshire Pudding then this is it. This Yorkshire pudding is quite versatile and as well as being served as part of a main meal (e.g. with roast beef and seasonal vegetables), it can be served simply with vegetables and an onion gravy, as a savoury side dish, or as a dessert with golden syrup or a choice of baked or stewed fruit. Number of servings depends on how much you like it! However generally serves 4 or 5.

Ingredients:

Plain Flour 125g 4 oz
Medium Egg 1
Milk 300ml ½ Pint
Salt Pinch
Water 100ml
Vegetable oil 30ml 2 tbsp

Method:

Preheat the oven to 220C (425F, gas mark 7).  Put the oil into a suitable roasting tin or oven proof dish and put in the oven for a few minutes when it is hot.

Add the salt to the flour and sift into a bowl.

Make a well hole in the centre of the flour.

Add the egg and half the milk and work into the flour with a wooden spoon. Then beat or whisk the mixture until smooth. Add the rest of the milk and the water and continue to whisk until the surface is covered with tiny bubbles. 

Pour the batter into the hot dish and return to the oven 40 to 45 minutes, until, risen and golden brown. Don’t open the oven to check for at least 30 minutes.

Serving suggestion: Can be served as part of a main meal (e.g. with roast beef and vegetables); simply with vegetables and onion gravy; as a savoury side dish; as a dessert with golden syrup or a choice of baked or stewed fruit.     

Apr

5

Fish Pie

April 5, 2009 | Leave a Comment

Searching for a versatile fish recipe then this is worth a try. The proportions of the ingredients are put as a guide, but you can also vary them to suit your own preferences. It makes a really tasty meal. Serves 4 to 6.

Fish-Pie

Ingredients:
450g (1lb) Coley (filets)
225g (1/2 lb) Haddock (filets)
115g (4 oz) Peas
3 Hard Boiled Eggs

For the sauce:
600ml (1 pint) Milk
55g (2 oz) Plain Flour
55g (2 oz) Margerine

For the topping:
675g (1 1/2 lb) Mashed potato

Method:
Fish-Pie-1

Remove the skin and cut up the fish into bite sized chunks. Lay out the fish chuncks in an oven proof dish.

Cut up the hard boiled eggs into quaters and lay out evenly on the fish across the dish.

Spread the peas evenly over the eggs and fish.

To prepare the sauce:
Melt butter in a saucepan over moderate heat.

Add flour and beat until smooth, remove from heat.

Add milk, a little at a time, and beat well.

Bring to the boil and cook gently for 2-3 minutes, stirring all the time.

This completes the cooking of the starch in the flour.

Add seasoning or flavouring as desired.

Pour the sauce over the fish mixture stirring in to coat all the ingredients.

To prepare the mashed potato topping:
Boil your potatoes until soft. Drain and then mash together with margerine and a little milk to taste. Spoon the mashed potato over the fish mixture.

Cook at 170°C (325°F, Gas Mark 3) in a pre warmed oven for 40 to 45 minutes until the potato is starting to brown.

Fish-Pie-3

Searching for a versatile fish recipe then this is worth a try. The proportions of the ingredients are put as a guide, but you can also vary them to suit your own preferences. It makes a really tasty meal. Serves 4 to 6.

Fish-Pie-4

Dec

5

Kedgereee on a PlateSearching for a versatile kedgeree recipe then this is worth a try. The proportions of the ingredients are put as a guide, but you can also vary them to suit your own preferences. It makes a really tasty meal. Serves 4 or 5.

Ingredients: 

Smoked Haddock 900g 2 lb
Brown rice 350g 12 oz
Onion 1
Frozen Mixed Vegetables, 125g 4oz
Hard-boiled eggs 3
Sunflower oil 1 tbsp
Seasoning

Method: 

Cook the rice as set out on the packet and set aside.

While the rice is cooking remove the bones from the fish and put it in a pan. Cover with a mixture of half milk and water and bring to the boil then simmer for a few minutes until the fish is cooked. Remove the fish from the pan and skin and flake then set aside.  

Boil the eggs for about 10 minutes until hard boiled. When cooled a little, shell and quarter them and set aside.  

Cook the frozen mixed vegetables as per packet in a separate pan then drain and set aside.  

Kedgeree in the PanPeel and dice the onion and fry gently in oil until tender. Add the mixed vegetables, fish and rice and  lay the egg on top. Warm through thoroughly, stirring gently and adding a little water while heating. Serve immediately.

Nov

10

Spaghetti Bake

November 10, 2008 | Leave a Comment

Spaghetti PlateThis spaghetti dish can be served to look a bit like a pizza with toppings of your choice. I suggest a simple topping of sliced tomato and cheese finnished off. I usually try to avoid using tinned meat but this is a quick easy standby using good quality tin of meat. There are variations on the basic elements of this recipe adding fried diced onion, diced chicken or sliced bacon.  

Ingredients Per Serving:

Spaghetti 70 - 100g 4 oz
Eggs 1
Cheese 50g 2 oz
Milk 50ml 2 floz
Tin of Pork, Spam or Corned Beef 50g 2

Preparation:

Pre heat an oven proof dish in the oven to 190°C, 375°F, gas mark 5.

Bring a large pan of salted water to the boil. Break the spaghetti sticks into two or three and place into the pan, stirring briefly to aid cooking. Boil uncovered for 12 minutes or until soft and drain.

While the spaghetti is cooking beat the egg and milk in a mixing bowl, grate the cheese and dice the meat. Retain a little of the cheese and meat for a garnish. 

When the spaghetti is cooked and drained, add the egg mixture and most of the cheese and meat to the spaghetti and stir in well to mix.

Spaghetti Bake in DishTip the spaghetti mixture into an oven proof dish and spead out. Add the cheese and meat garnish (sliced tomato can also be added ti the garnish at this stage). Cook in the oven for about 10 to 12 minutes and the cheese is melted and browning slightly.

Serving Suggestion: Serve hot with salad.

Oct

7

Searching for fried chicken with a difference. Serve the chicken breasts with seasonal vegetables then pour the sauce over the chicken breasts. Garnish with lemon slices and parsley. Serves 4. Delicious…

Ingredients

60g / 2oz butter
4 boneless chicken breast joints, skinned
1 clove garlic, peeled and crushed
Strained juice 1 lemon
3 tbsp fresh chopped parsley
Seasoning (salt and freshly ground black pepper)
Fresh parsley
Slices of lemon to garnish

Method

Melt half the butter (30g / 1oz) in a frying pan.

Add the chicken breasts and cook over a moderate heat for 6-8 minutes, turning frequently until cooked through.

Remove the chicken breasts from the pan on to a plate and keep hot until ready to serve.

Melt the remaining butter in the frying pan and add the garlic, lemon juice and parsley and seasoning. Stir over a high heat until bubbling to crate the sauce.

Serve the chicken breasts with seasonal vegetables then pour the sauce over the chicken breasts. Garnish with lemon slices and parsley.

Oct

7

Sauce Ideas

October 7, 2008 | Leave a Comment

A sauce is a well-flavoured liquid, thickened to a suitable consistency and used in the preparation of dishes, or as a dressing, coating or filling. The right sauce can make the meal. Whether you are preparing a sweet or a savoury sauce, you should follow the basic recipe for the sauce and only then add the appropriate flavourings.

Savoury Sauces

To make a delicious sauce to accompany your meal try this: Make a white Sauce, season with salt and pepper, then flavour with either of these: Cheese, Parsley, Onion, Mushrooms, Shrimps or Prawns.

Sweet Sauces

To make a delicious sweet sauce to accomany a dessert make a white sauce and flavour with either vanilla essence, marmalade, or coffee essence, then bring back to the boil for 2 minutes.

White Sauces

Try white sauces for either coating food or pouring.
Melt butter in a saucepan over moderate heat. Add flour and beat until smooth, remove from heat. Add milk, a little at a time, and beat well. Bring to the boil and cook gently for 2-3 minutes, stirring all the time. Add seasoning or flavouring as desired.

Oct

7

Savoury Sauces

October 7, 2008 | Leave a Comment

When searching for a savoury sauce for pouring over your food, you can start with the basic white sauce recipe then add seasoning and flavouring as suggested below. To make a delicious savoury sauce to accomany your meal try one of these options…

Prepare 500 ml  (1 pt) White Sauce and season with 1 x 2.5 ml (½ tsp) salt and a pinch of pepper.

Flavour with one of the following:

Cheese - add 100 to 150 g (4-6 oz) grated cheese.

Parsley - add 1 x 15 ml spoon (1 tbsp) chopped parsley after cooking.

Onion - add 200 g (8 oz) chopped onion, cooked until soft or slightly golden brown.

Mushrooms - add 50 g (2 oz) finely chopped, cooked mushrooms.

Shrimp or Prawn - add 100 g (4 oz) chopped shrimps or chopped prawns.

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