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

Tuesday, 11 October 2016

National Curry Week - Perfect Rosé Wine Parings from Provence Wines

Just in case you didn't know, it's National Curry Week.  Personally I can't think of anything better than a nice cold glass of Rosé to cool down a lovely spicy curry.  Provence Wines have come up with this really delicious looking recipe for Curried Mussels and they've also picked a few of their wines that are the perfect match with curry.


Image supplied by Provence Wines.

Château La Gordonne, Vérité du Terroir, AOP Côtes de Provence, 2015 – £14.99 from Ocado

A bright pink wine showing notes of raspberry and redcurrant that seduces with its elegance and its freshness from the nose to the palate.

Manon, AOP Côtes de Provence, 2015 - £9 from Tesco

Boasting a brilliant pink colour, this delicious dry Rosé from sunny Provence is bursting with  aromas of  pit fruits and white flowers. The mouthfeel is rich yet refreshing with a silky structure and lingering finish.

Château d’Ollières Classique, AOP Coteaux Varois en Provence, 2015 - £12.99 from Selfridges

Château d’Ollières lies between Aix and Nice. Crisp, well balanced with a bouquet redolent of soft spices, this Provençal Rosé comes from a region that is synonymous with this style of wine.

Sunday, 2 October 2016

Tuna Napolitana - Quick and Easy Recipe

If you're stuck for ideas on what to cook for dinner and you're also in a hurry, this tasty Tuna Napolitana can be on the table and ready to eat in just 15 minutes; and most of the time I've quoted is bringing a pan of water to the boil to cook the pasta.

There are no fancy spices or expensive ingredients to buy either.  To find out what the big secret is please read on.......

Packet Mix































The secret is a packet mix!

Yep it's true - Knorr Naturally Tasty packet mixes have been designed to make authentic, great tasting meals that are quick and easy to prepare.  Of course I love cooking and so I wouldn't normally use a packet mix but having been sent some to try I have to say I'm impressed and love that they contain real vegetables and all the herbs, spices and seasoning.

Sunday, 28 August 2016

Thai Fish Cakes with Mango Salsa - Philips AirFryer

Week 3 of the 4 week #AirFryerTakeIn challenge given to me by Philips.  Using the AirFryer the plan is to swap a takeaway and get cooking using the AirFryer.

As the Philips AirFryer uses very little oil if any in many recipes (including these fish cakes) you can cut the calories without compromising on taste.


AirFryer recipe


I must say I think the AirFryer is a most marvelous invention. Yep I'm really loving this gadget as it can cook many things other low fat fryers can not cook and I'll be writing a detailed post on that soon.

So far in the #AirFryerTakeIn challenge I've cooked Ricotta and Basil Balls and Mini Chorizo Empanadas and both were totally delicious.


AirFryer





These Thai Fishcakes are just 57 calories per Fishcake with Mango Salsa and Philips say a takeaway version (on average) would be 70 calories.

So how does the AirFryer work?
By using very little oil and something called Rapid Air Technology.  Rapid Air technology makes the hot air circulate very rapidly around the ingredients in the basket.  This heats up the ingredients in the basket from all sides at once, making it a healthy, fast and easy method to prepare tasty food. Food prepared in the Airfryer is crispy on the outside and without being dry on the inside.

Now I'm just saying, from my personal experience I say the non-stick Philips Grill Pan that isn't supplied with the AirFryer is seriously worth buying as my fishcakes did stick to the bottom of the supplied wire basket but the grill pan is non-stick and works perfectly.  Of course it's also useful for cooking many other food items too.

AirFryer no oil



































There was no oil used to make these fishcake - the recipe is in the book that is supplied with the Philips Viva Collection AirFryer along with a good selection of other recipes that include a chocolate cake.  Oh yes CAKE made in the AirFryer!! 

Check out this and more Philips products over the Philips website.


Disclosure - I was sent the Philips AirFryer to take part in the #AirFryerTakeIn challenge along with a gift card for ingredients. All thoughts and opinions are my own.  I was not required to write anything positive. 

Saturday, 14 May 2016

Get BBQ Ready with Iceland Foods

Oh my, the great British weather has once again tried to fool us again this week.  From horrid rain and hail to brilliant sunshine and dare I say it - hot even!  But the one thing we all love to do on the relatively few and sometimes far between nice sunny days is to have a BBQ.

Now that's all very well and dandy but who on earth wants to have to rush out to buy burgers and kebabs and stuff when you realise the weather forecast is actually wrong and you could have a BBQ -if only you had thought about it beforehand.  After all, if you have to go out shopping for food by the time you get back you've missed the best of the sun!

PowerofFrozen


























So I was really pleased to have been set another Iceland Foods #PowerofFrozen challenge which was to see if I could be BBQ ready for whenever the weather was next looking good.

With my freezer stocked up with frozen and ready to cook goodies from the truly brilliant range of BBQ foods available from our local Iceland I was all set to BBQ and that day came sooner than the weatherman predicted.  I'm not just saying it, pop down to your local Iceland Food store and I think you'll be pleasantly surprised of the quality upmarket range they now have.

You can believe me or not but, on Thursday I'd done a days work 6am till 2pm and the weather had turned out to be gorgeous.  So without having to go shopping (it would have been too late if I'd had to do that) I conjured up this array of delicious BBQ food from Iceland.

I found out we hadn't got any briquettes in the garage needed for the BBQ - oh bother, I'm thinking (or words to that effect) please don't make me have to now pop out after all.  But fear not this wasn't a problem because all the food I'd bought is not only cooked from frozen but can also be cooked in the oven too which is what I did......Happy me yay!




Here's a photo of all the food in my freezer I had in readiness for a sunny BBQ kind of day.  I already had Brioche Burger Buns which I forgot to photograph by the way.  The burger buns are pre-sliced making everything so very easy.

Now that's not all folks; for my next trick I even managed to make a 10 Minute Sweetcorn and Pepper Burger Relish to go on the burgers - check me out.  Again made from (yes you guessed it) ready prepared frozen ingredients.

Sunday, 28 February 2016

Bajan Prawn Tacos with Pink Florida Grapefruit Avocado and Black Beans

Florida Grapefruit has teamed up with celebrity chef Gizzi Erskine to create a number of simple, delicious recipes that use Florida Grapefruit.

Florida Grapefruit is a great way to brighten up your winter diet.  I had a go at making one of Gizzi's recipes and I must say these Bajan Prawn Tacos were really, really tasty.  As Paul (the husband) doesn't eat prawns I did the very same recipe but used chicken instead and it worked well.  A lovely mix of spiciness that works really well with the other ingredients. 

Bajan Prawn Tacos



Florida Grapefruit is like no other as it isn't bitter in taste.  Because of  Florida’s unique climate that includes both tropical and subtropical attributes, as well as sandy soil perfectly suited for citrus trees, that receive over 130 cm of rain per year; this makes Florida Grapefruit sweeter and juicier than their Mediterranean counterparts.

Did you know?
  • Florida Grapefruit is fat free, cholesterol free, and high in fibre
  • One half of a Florida Grapefruit is only 60 calories
  • One Florida Grapefruit provides 100% of your recommended daily allowance of vitamin C
  • Each Florida Grapefruit is packed full of vitamins, iron and essential anti-oxidants that help give your immune system a much needed kick start this winter
Read on for the recipe.

Wednesday, 18 March 2015

Get ready for your Summer Holiday - Let's Cook Paella

Oh yes, it's that time of year when we all soon start to think about our summer holiday.  Well okay, the weather isn't even spring like at the moment here in the UK, but I don't care!  I'm getting into the holiday spirit a bit early as I'm going to make the most of this years holiday abroad since we didn't have one last year.





















I do love Spanish food and when in Spain I can't resist Paella. 

Saturday, 16 August 2014

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.

Wednesday, 13 August 2014

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.

Saturday, 1 March 2014

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.

Sunday, 5 January 2014

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.

Monday, 18 November 2013

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.

Wednesday, 20 March 2013

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.

Tuesday, 2 October 2012

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.

Tuesday, 10 July 2012

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?!

Saturday, 26 May 2012

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.
 

Thursday, 16 February 2012

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?! 

Wednesday, 1 February 2012

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. 

Sunday, 29 January 2012

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.

Thursday, 1 December 2011

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!