Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts

Giveaway - Lots of Lovely Haywards Pickles

Everyone loves Haywards pickles and although I hate to mention the 'Christmas' word so soon, on Boxing Day, leftover turkey with mashed potatoes just has to happen and without Piccalilli and Red Cabbage it's just not the same. 
Now, if you fancy winning more pickles than you can shake a stick - read on! 


But before all of that, here's a rather nice recipe Haywards have sent over to share with you
 Salmon and Beetroot Fishcakes:


Print recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/salmon-and-beetroot-fishcakes

Ready in 25 mins, plus chilling
Made in a flash with cupboard ingredients, these nourishing and inexpensive fishcakes come with a Baby Beetroot colour kick

To serve 4 you will need:
2 x 567g tinned new potatoes, drained
2 x 189g tinned pink salmon, drained
1 tbsp curly parsley, chopped, or 2 tsp dried parsley
2 tbsp lemon juice, plus zest and lemon wedges, to serve
2 eggs - free range of course
4 slices of Haywards Baby Beetroot, rinsed and chopped
Plain flour, for dusting and coating
100g breadcrumbs
6 tbsp vegetable oil
Black pepper
Salad, to serve

How to do it:
In a large bowl, mash the tinned potatoes with a potato masher. Add the pink salmon, parsley, lemon juice and zest and 1 of the eggs, and mix thoroughly.
Season with pepper, then lightly mix in the chopped beetroot.

Set out a bowl with the remaining egg (beaten) in it and a bowl with the breadcrumbs.
Dust your hands with flour and shape the mixture into eight fishcake shapes, placing them on a plate, as you go. Coat the fishcakes with flour on the plate, then, one at a time, dip them in the beaten egg, coating thoroughly, and then coat them in the breadcrumbs. Place them back on the plate. Chill for at least 10 mins.

Heat the oil in a frying pan and, when the oil is sizzling, add the fishcakes, cooking for 3-4 mins, then turn them over and cook for a further 3-4 mins. You may have to do this in batches, according to the size of your pan. Drain on kitchen paper then transfer to plates and serve with salad and lemon wedges.
Haywards tip: Make a simple salad dressing by whisking together 1 tbsp lemon juice and zest and 2 tbsp olive oil, and season with salt and pepper.

Now for the Giveaway!
Haywards are giving readers of A Glug of Oil the chance to win a bundle of Haywards pickles as follows:
 2 x Baby Beetroot
2 x Sweet Onions
2 x Red Cabbage
1 x Piccalilli
1 x Traditional Onions
1 x Mixed Pickle 

 How to Enter - Entries must be via the Rafflecopter widget:
Please note the prize can only be sent to the UK only. To see a short video on how easy it is to use Rafflecopter click here.
*Inappropriate comments will be deleted and entry/entries to the competition removed as will anyone that says they have left a blog post comment but really hasn't! 
For information on how to find the URL of your tweet click here - Entries that do not show the URL of the Tweet will be removed.
There is one main way to enter and several ways to get bonus entries, including bonus daily entries.
Competition end time is as shown on the Rafflecopter widget along with the terms and conditions.

Giveaway - Branston Relishes and Pickles

Branston is well known for their great products and just about everyone has heard of and loves Branston Pickle!  Well the good news is they've just released a new relish line incorporating five flavours and they are offering readers of this blog the chance to win all five of these relishes - and more!

 The selection consists of Tomato and Red Pepper relish which adds a tangy twist to a hot dog, and the jalapeño in the Spicy Tomato is perfect if you like a kick to your food.  Caramelised Red Onion which is brilliant in burgers, Smoky Tomato and Chipotle that offers a distinctive smoky taste and Brazilian which is a sweet and spicy relish.
Pop over to Branston to find out more about their products.
 

 TV Chef Andy Bates of Street feasts has created some lovely recipes to celebrate the launch of Branston's relishes.
Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/tuna-melt-toastie-with-branston-spicy-tomato-relish

Tuna Melt Toastie with Branston Spicy Tomato Relish
Ingredients:
1tbsp mayonnaise
1tbsp soured cream
2tbsp tinned sweet corn
1 red chilli deseeded and finely chopped
zest of a lemon
1tbsp chopped Coriander
salt and pepper
150g tinned tuna, drained
4 slices of sour dough bread
½ ripe avocado cut & sliced
50g grated Swiss cheese
20g grated Parmesan
3tbsp Branston Spicy Tomato Relish
2tbsp butter for frying

Method:
     Preheat oven to 180C/Gas 4.
    In a bowl, mix the mayonnaise, soured cream, sweet corn, chilli, zest, coriander and season. Carefully fold in the tuna. Set to one side. Spread two of the bread slices with the tuna mix, then top with avocado slices, and the cheeses. Spread the remaining 2 slices with the Relish. Close sandwiches together.
    In a heavy based saucepan heat the butter on a medium heat till starting to foam. Add the sandwiches and cook for 2-3 minutes, flip over and transfer the pan to the oven for 4 minutes melting the cheese inside.
    Cut and Serve.
 *For a milder toastie the kids can enjoy, substitute Spicy Tomato Relish for Tomato and Red Pepper Relish and omit the chilli.
 
Now for the Branston Giveaway - the prize will be:
5 x Branston relish (one of each flavour)
2 x Branston Original Pickle
2 x Branston Small Chunky Pickle

How to Enter - Entries must be via the Rafflecopter widget:
Please note the prize can only be sent to the UK only. To see a short video on how easy it is to use Rafflecopter click here.
*Inappropriate comments will be deleted and entry/entries to the competition removed as will anyone that says they have left a blog post comment but really hasn't! 
For information on how to find the URL of your tweet click here - Entries that do not show the URL of the Tweet will be removed.
There is one main way to enter and several ways to get bonus entries, including bonus daily entries.
Competition end time is as shown on the Rafflecopter widget along with the terms and conditions.
a Rafflecopter giveaway
 
Good Luck Everyone!

Giveaway - £25 Morrisons Voucher plus Scandilicious Cookbook

Norwegian salmon is a mouth-watering fish with a fresh, smooth, rich flavour and a soft, red flesh and defined flakes; perfect for dining al fresco this summer.  Turning a delicate pink colour when cooked, Norwegian salmon is deliciously sweet and its succulent flakes fall away easily when cooked making it an ideal key ingredient for any summer meal.


 Pictured above this beautiful dish by Singe Johansen Marinated Norwegian Salmon with Asparagus, Shiitake Mushroom, Sesame Seed and Rice Noodle Salad - click here for the recipe.

Pan-fried Skrei with Lemon Butter and Parsley Sauce

Skrei is a very special type of line caught cod and is a much loved Norwegian delicacy.  An extremely tasty and firm fish which is fantastic simply pan fried in a little butter and oil.  It's ready in just a couple of minutes and it doesn't break up during cooking.  
Here's my very simple recipe for pan-fried Skrei with a lovely lemon butter and parsley sauce.  The whole dish is ready in under 15 minutes from start to finish and the main part of that time is spent gathering the ingredients together!


  Print Recipe

https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/skrei-with-lemon-butter-sauce

To make enough Sauce to Serve Two you will need:    
1 shallot - finely chopped
2 tablespoon white wine vinegar
2 tablespoons water
3 tablespoons dry white wine
1 tablespoon double (heavy) cream
120g unsalted butter - cut into cubes and kept cold in the fridge until needed
zest from a whole lemon and the juice from half the lemon
salt - just a pinch
cayenne pepper - a pinch or two

How to do it:
Put the shallots into a pan with the wine, white wine vinegar and water and reduce to a quarter of the original amount. This is important or your sauce will taste of vinegar.  Add the cream and boil for a minute.
Now, whisk in the butter cubes a few at a time, keep whisking whilst taking the sauce on and off the heat and keep adding a bit more butter.  The sauce should look smooth and shiny but with no sign of an oily film.
Now whisk in the lemon juice and zest and season to taste with a teeny bit of salt and a pinch of two of cayenne pepper.  Serve immediately over pan-fried Skrei or other white fish.


  
  Availability of Skrei:
Only available between January and April each year, Skrei is migratory and journeys thousands of miles annually from the Barents Sea to the Lofoten Islands in northern Norway to reproduce.
Thanks to this epic journey through icy, dark waters, Skrei has a lean, bright white firm flesh and is rich in protein, vitamins and minerals, which makes it a hugely versatile, healthy and wholesome food.


Where to Buy:
Skrei is available in Harrods Food Halls, Booths or you can ask your local fishmonger.

More about Skrei:
 To be classified as SKREI® the fish needs to be:
   Caught fully grown - as a large mature cod before it has spawned (approx. five years old)
    The skin needs to be immaculate, with no scratches, bruising or injuries
     Packaged within 12 hours of being caught
     Stored on ice at a temperature between 0° and 4° Celsius
    Whole, fresh SKREI® is required to have the SKREI® brand fastened to the forward dorsal fin and put in a branded SKREI® box.

Thank you to Amelia and The Norwegian Seafood Council for sending me a box of Skrei.

SousVide Supreme - Mediterranean Style Cod

 Having experimented quite a bit now with The SousVide Supreme water oven, I've had a go at Starter Courses and Party Food and Everyday Dinners but until now I hadn't tried cooking fish apart from salmon fillets.  Cooking in the SousVide Supreme keeps vegetables vibrant and meat and poultry succulent, juicy and totally delicious but what about fish? 


Personally I'm not keen on salmon cooked sous vide, probably it's just a matter of taste but I found the salmon lost texture and became slightly mushy despite trying different temperatures and cooking times.  That said, it must just be me as others have been successful with salmon.
Cod fillets however are not only a doddle to cook sous vide, but they came out perfectly cooked and flaked beautifully and were full of flavour.  My photo really doesn't do this dish justice - hurry up the brighter weather I say.  Since I made this dish up as I went along I was so pleased with it I will make it again.

School of Wok - Cookery Classes in London Review

Located in London between Leicester Square and Covent Garden is Jeremy Pang’s School of Wok – a leading Oriental and Asian Cookery School.


It was Thursday night and I was luckily enough to attend one of their Oriental Seafood & Fish courses.  On the menu tonight was Salt & Pepper Squid, Sweet & Sour Squid, Steamed Sea Bass with Crushed Soy & Hoi Sin and finally Steamed Scallops with Garlic and Vermicelli.
Having lived in Hong Kong for over 6 years I was really excited about this especially the Salt & Pepper Squid – could it live up to the seafood restaurants on Lamma Island that everyone from HK seems to frequent.

Skrei with Salsa Verde and Roasted Vine Tomatoes

I have to say personally, I'd never heard of Skrei until now - it's a very special type of cod, line caught, and is a much loved Norwegian delicacy.
Having been sent some to try I made some mashed potato and served the Skrei with Roasted Vine Tomatoes and Salsa Verde.
Please excuse the poor photo, my camera really needs natural daylight - hurry up the nicer weather please!

Availability:
Only available between January and April each year, Skrei is migratory and journeys thousands of miles annually from the Barents Sea to the Lofoten Islands in northern Norway to reproduce. 
Thanks to this epic journey through icy, dark waters, Skrei has a lean, bright white firm flesh and is rich in protein, vitamins and minerals, which makes it a hugely versatile, healthy and wholesome food.

Loved by Top Chefs:
SKREI® has already received high-end acclaim from top chefs, including Mitch Tonks and Michel Roux Jnr, who have both tried and loved Skrei, with Michel Roux Jnr featuring this hero-fish on the menu for the last two years.

All in all:
I thought Skrei tasted really good, it keeps its shape, flakes well and is a lovely translucent white.  It looks just the same as cod but we thought it had a slightly richer flavour.  I would definitely buy it.
If you would like to make Salsa Verde my recipe can be found here.

 
 More about Skrei:
 To be classified as SKREI® the fish needs to be:
•    Caught fully grown - as a large mature cod before it has spawned (approx. five years old)
•    The skin needs to be immaculate, with no scratches, bruising or injuries
•    Packaged within 12 hours of being caught
•    Stored on ice at a temperature between 0° and 4° Celsius
•    Whole, fresh SKREI® is required to have the SKREI® brand fastened to the forward dorsal fin and put in a branded SKREI® box.

Thank you to Amelia, Kingfisher Brixham and the Norwegian Seafood Council.

Sunvil Supper Club - Fish Stew from Paxos

I love visiting Greece and its islands although I've only visited an handful but someday I'd love to visit Paxos.  The smallest of the Ionian islands, Paxos lies just south of Corfu and is only 7 miles long and 3 miles wide.  Although Paxos is literally covered with olive trees, it also has many wooded areas that are ideal for walking, and yet Paxos has over 30 beautiful beaches to choose from too.
 Fish stew from Paxos is this months recipe from the Sunvil Supper Club which they started a little while ago, designed to give you a taste of different country's cuisines.  You can download this and other recipes, so have a look and cook yourself into the holiday mood.  I think you'll agree, Paxos certainly looks beautiful.
The fish stew with sea bream, prawns, tomatoes, celery and potatoes was delicious.  Easy to make and perfect served with some nice crusty bread.

Forman and Field Tasting Hamper - Review

I was recently sent a lovely 'Tasting Hamper' to review from Forman and Field.
The hamper arrived around early in the morning, was perfectly packed and full of loads of yummy food.....
 What was inside?!

Saucy Fish.Co - Salmon with Red Pesto Style Dressing Review

Loving the sound of Red Pesto Style Dressing on Salmon, but did it live up to my expectations?  Oh yes it did - this was yummy indeed!
 The foil bake bag means you don't have to touch the fish, doesn't fuss me in the slightest, but I know a lot of people are put off fish for that reason.
 Seriously good for anyone that either doesn't like cooking or simply doesn't have time.
Just preheat your oven 170C for a fan oven.  Remove from the outer cardboard packaging and pop the sealed foil bag onto a baking tray and into the oven:
 Just 18 minutes later, remove the fish form the parcel and serve:
When it was cooking the house didn't smell of fish as it can when baking salmon in the traditional fashion.

All in all, there was just the right amount of saucy dressing too which tasted lovely.  Made from basil, SunBlush tomatoes, oregano, garlic and lemon and olive oil etc this really is the way to go if you want a really nice, tasty meal in a hurry.  Priced at just £4 it's a great price too - the rest of the Saucy Fish range is available in all large Tesco's.
I served ours with new potatoes and a side salad. 
  Nutrition for the Salmon with Red Pesto are as follows:
100g contains energy 951kj, 229kcal. protein 17.5g, carbohydrates 0.9g fat 17.2g 

The Saucy Fish.Co has Saucy now has 22 different fishy things in their range which includes fresh fish with sauces, foil bake bag fish dishes, saucy-center fishcakes and fresh standalone sauces.  

Seasoned Tuna steaks with Sweet Soy & Chilli Dressing is another foil bake bag dish that I'm having trouble getting hold of at the moment as our Tesco keeps selling out!
 Thank you to James and Alexandra for sending me vouchers to try this.
 

Foil Baked Salmon and King Prawns with Chilli and Lime Butter

Another of my 'make it up as I go along' easy to cook salmon recipes.  Just bake the salmon in a foil parcel.  Add a few King Prawns and some other bits and bobs with lime zest and a squeeze of the juice along with a knob of butter.  Done and ready to eat in 20 minutes! 
Now that can't be bad can it?! 

Weight Watchers Smoked Haddock and Potato Parcels - Video Recipe

Whether you're on a diet or not this is a really nice recipe and it's so very easy to make.  It's very tasty and it's good for you!  Makes a change from eating meat all the time.
If you're not on a diet a knob of butter would be good and a tablespoon of white wine instead of water!  My picture isn't too amazing but trust me it tasted good!
You can see more Weight Watchers recipes and over at Play Weight Watchers
Or why not start your own Weight Watchers Supper Club

Valentine's Day Dinner idea - Linguine with King Prawns Chorizo and Sun-dried Tomatoes

  You don't have to go out to eat on Valentine's Day, it's really easy to cook something up at home.  There's something quite nice about not having to dress up and just sitting down together with a nice bowl of pasta and a bottle of wine.  There's a lovely mixture of tastes in this dish, King prawns and sun-dried tomatoes with chorizo and chilli are just perfect together. 
This is my entry to the Find Me A Gift Valentine's Day Food Blogger's Competition.  If you're looking for a gift for your Valentine, they have loads of Valentines Day Gifts to choose from both for him or for her. 
  This dish is perfect for a Valentine's dinner - just have everything prepared in advance and it's cooked in no time at all.

Crispy Chunky Fish-Cakes with Tartare Sauce

You can't beat a nice chunky home-made fish cake served with Tartare sauce - again, home-made of course!
  Thick chunks of flaky fish coated with crispy crumbs - what's not to like?
These are big fat fish cakes and even greedy me couldn't eat two!

Indian Style Fish and Chips - Tesco Real Food Cook Off

Last nights episode of Tesco Real Food Family Cook off saw Kate Watts up against Banita Ludhor.
I thought they both did really well and I loved everything they cooked!
    Before I'd seen the show last night I'd been asked to pick a recipe and cook it! As I'd previously cooked Banita's Spicy Chicken Kebabs, I went for Kate's 'Indian Style Fish and Chips'.
I didn't have a picture to go by but Kate's recipe was really easy to follow and I have to say I will be making it again.  
By the way, the Tandoori butter that goes over the fish is soooo good!
 The twist to this dish is said Kate, there is no batter and no chips!
 As both teams ended up drawing with the same overall score, it was down to celebrity chef Ainsley Harriott to make the final decision.
As a result Banita's team have now gone through to the final which will be shown next Tuesday at 7.30pm on Channel 5 where Banita will be up against Filipa Kay.  Readers of this blog will know I cooked Filipa's Piri Piri Chicken.
I was sorry to see Kate go but well done to both teams - excellent recipes! 

If you'd like to make this dish, pop over to Channel 5 and have a look at Kate's recipe.

Griddled Tuna Steaks with a Tomato Caper and Olive Dressing

A while back I went to a Masterclass with Marco Pierre White and Knorr and Marco cooked a lovely tuna dish.  The very next day I made it myself and have been meaning to post it ever since.  
So very easy to do and not only tastes good but looks good too.
To be honest you want smaller tomatoes that I could get at the time - just because they'd look better.

Linguine with Prawns Chorizo Sun-dried Tomatoes and Chilli

Yesterday I fancied eating prawns. Why? I've no idea, but you know how you just fancy something sometimes.  
Nothing else would do, so prawns it was - time to invent something......
The flavour combo was amazing.  If I do say so myself I did a right good job of this dish and can't wait to make it again.

Young's New Kingsmill Breaded Range and Chip Shop Mackerel

I was kindly sent some Young's new fish products to try: 
Yummy cod fillets coated in their new breaded range uses Kingsmill freshly baked loaves resulting in a lovely crunchy coating.  
And another new product in their 'Chip Shop' range, Mackerel, which I must say was very really nice too as you can see.
Below: Mackerel coated in a lovely crunchy beer batter. 

Young’s Chip Shop Mackerel is now on shelf, thanks to the support of two major supermarkets. Tesco and Morrison’s.  Both supermarkets will be stocking the product across 650 stores nationwide.

The introduction of Young’s Chip Shop Mackerel was inspired by the Fish Fight programmes shown on Channel 4 in January. The programmes highlighted Hugh Fearnley-Whittingstall’s ‘Mackerel Mission’, to encourage more people to try sustainable mackerel at Fish and Chip shops. The campaign continues and just 1 and a half months after the Fish Fight aired, this new product has been launched to give consumers provides a way for consumers to enjoy mackerel baps at home.
As Britain's best loved name in fish, Young's has used mackerel many times before and has been seeking ways to increase its profile for some time.  Now, inspired by the TV programme, Young's is giving mackerel even more exposure by adding it to Chip Shop: Britain's favourite battered fish brand.
New Breaded range using Kingsmill bread:
Young’s, have been supplying fish to the UK for over 200 years and both cod and haddock are available in the new Kingsmill coated range.
Below: Cod fillets with the new crunchy Kingsmill coating.

We did find the new coating to be really nice and crunchy.  The fish was nice and moist too, just as you would expect from Young's.

 There's nothing like a nice plate of good old fish and chips!

Nutritionist’s often recommend we consume at least two portions of fish a week to contribute to a healthy and well balanced diet. With the launch of the breaded variants to the Young’s range, being healthy has never been easier and there is sure to be something to suit every appetite.

All the fish in Young’s products is sourced with proper care for seafood sustainability and the marine environment as part of their flagship sustainability programme, Fish for Life.

You can find Young's on FaceBook or Twitter @youngsseafood
Thank you to Hazel and Young's for sending me these to try. 

Jan's Chicken Chow Mein Recipe

This is so very tasty you want to eat more.  I dabbled about in my kitchen  and come up with this.  Now it has to be said my Special Chicken Chow Mein is the best - even if I do say so myself!  You can of course use pork instead of chicken, or indeed as well as chicken.

    Stir frying is easy peasy and it really is up to you what else you fancy putting in it.

Sesame Prawn Toasts - nice and easy to make

 It will soon be Chinese New Year and everyone likes sesame prawn toasts!  This year, by the way, it's the year of the Rabbit.
 Way better than any of those pre-made supermarket ones you can get and really easy to do too.

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