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

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 and 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. 

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.

Cod Tray Bake with Potatoes Bacon and Onions

I needed to use up some potatoes, tomatoes and bacon and felt the need to eat fish (as you do) now and then.  All that was missing from Jan's tray bake was some fish.  So, after a quick trip to Tesco it was on with the dinner!
  You then just need a baking tray and a frying pan and you're on a roll.
One easy meal - sorted.

Cod Mornay - Easy One Dish Recipe for Cod with a nice cheese sauce

A nice colourful dish of cod, potato and spinach.  
Spinach, just so you don't feel quite as bad about eating the yummy cheese sauce and crunchy crumb topping!
Cod Mornay or cod with cheese sauce whatever you fancy calling it - it's delicious.

Cod with Parsley Sauce

Nothing like the 'boil in the bag' stuff we've probably all been fed at some point in our lives!  This is proper homemade parsley sauce with a nicely fried cod fillet.  Oh and of course, you have to have mash and and peas.

Parsley sauce is so easy to make - you will need a balloon whisk.


Cod en Papillote with Asparagus Mange Tout and Vine Tomatoes

'En papillote' is French for 'in parchment' and is a method of cooking in which the food has been put into a parcel and baked in the oven.

Cooking in a parcel is not only easy, it looks good and is exciting to open! I love making up recipes of things that can go in the parcel.


The Best Paella Recipe

Easy and tasty recipe - Paella is packed with flavour and as long as you use the correct rice you can't really go wrong. Lots of people like to leave the shells on the tiger prawns, which I know looks more impressive, but I can't be doing with things on my plate that can't be eaten!

 You may wish to add more shellfish than I did but I had to keep mine very low key as Paul would have a fit as I had a job convincing him about the squid!

Jambalaya - Based on a Rick Stein Recipe

I've based this on a recipe by Rick Stein that I've altered slightly, as you do. Now, we must have become immune to chillies as when I make it again I will add another chili and I'd already added two teaspoons of chili powder, not one as listed. Best you go for one teaspoon and then decide for yourself. 


I used Chorizo as I couldn't get the Cabanos smoked sausage that Rick Stein used.

Canadian Scallops with Chorizo and Sherry Vinegar Butter

Anyone in the UK will, by now, be familiar with the M&S 'Dine in for two for £10' offer. You can choose from a range (to serve two people) of mains, side dishes, and desserts and have a bottle of wine all for a tenner - can't be bad!
I know what you're probably thinking about the wine, but it's always a half decent bottle I say, so that makes it all the better!

Yesterday I managed to get a pack of the M&S 'Dine in' Canadian scallops with Spanish chorizo and sherry vinegar butter for an amazing 75p - yes 75 pence!
They had a few packs left from the offer and so they were reduced - lucky me ah?
If you don't happen to have an M&S near you, you can make this yourself as it really is easy to do.
You will need:
Scallops, Spanish chorizo sausage, freshly chopped flat leaved parsley and a dollop of butter with a teeny bit of sherry vinegar.
How to do it:
In a frying pan, melt a little butter and fry the chorizo, now add the scallops and a little more butter and a tiny splash of sherry vinegar - they will only take a minute or so each side.
Add the freshly chopped flat leaved parsley and serve immediately.
Yummy yum yum!

Teriyaki Salmon Baked in Foil

Quick and simple is what I was after yesterday! So, out came the kitchen foil and salmon yet again.
I made it up as I went along finding more things to add to my foil parcels.

Therefore the whole dish was made from bits and bobs in my fridge - for example just half a bell pepper is needed and one carrot - nothing too costly, just left overs really.
The picture below is one salmon fillet ready for the oven.

Teriyaki Salmon Baked in Foil

I prepared this before I went to work, so when I arrived home all that was needed was to pop the parcels into the oven and stir fry some rice noodles and Ta da, that's dinner sorted!

You will need to serve 2:
2 pieces of salmon fillet - skinless
a bottle of Teriyaki marinade - you wont need the whole bottle though!
1 small cube of fresh ginger root (half and inch cube) - peeled and finely diced
Put the salmon fillets into a small dish and add a good dose of the marinade and the chopped ginger. Cover with cling film. Keep basting them and leave for at least half an hour.

Preheat your oven to 200C/400F or Gas 6
Meanwhile, you can prepare the rest of the ingredients.
1 small carrot - sliced into very thin strips
half of a red bell pepper, or any colour you fancy - sliced into thin strips
1 small red onion - again sliced into thin strips
half of a fresh green chili pepper - de-seeded and sliced very finely
a lime - slice half of it and keep half for squeezing over that salmon later on
a little olive oil

How to do it:
Remove the salmon from the marinade but reserve the liquid for later.
Get yourself a two large pieces of good quality kitchen foil - the thin stuff isn't any good as it will tear easily.

Drizzle a little olive oil on each piece of foil.

Lay one piece of salmon in each foil - you will be making a parcel from the foil.
Add equal amounts of the sliced ingredients, bell pepper, onion, carrot and lime to each parcel and sprinkle with the chopped chili pepper.

Squeeze the lot with a little lime juice from the half you kept earlier.
Drizzle with a little of the marinade liquid and a little olive oil.

Bring the foil up each side till they meet and make a parcelPop them onto a baking tray into a preheated oven for about 20 minutes - depending on the size of your salmon pieces.

The end result was yummy. My picture isn't too good, but you can get the idea through the blur!

I served the salmon in the foil with some stir fried rice noodles that I'd added a little soy sauce to when stir frying. Simple and delicious!

Top Tip;
Did you know you can freeze fresh ginger root? It doesn't loose any of it's flavor and so you can be sure to always have some handy! All that happens to it is it goes soft. It defrosts in no time at all and can be used as normal.  So, next time you buy some freeze a bit in a plastic bag.

Salmon Baked with Herbs and Caramelised Lemons

When I saw Gordon Ramsay make baked salmon with herbs and caramelised lemons, I had to make it pretty much immediately.  

Now, he cooked a whole salmon but obviously for two people this would have been a bit of a salmon overdose me thinks.  So instead I used a 400g piece of filleted salmon but skin on which I removed once it was cooked.

Salmon with herbs and caramelised lemons

I must say this was such an easy thing to make, I love cooking in foil or greaseproof paper, the smel when you open it is amazing.


How to Make Prawn Cocktail

Prawn cocktail was around in the 60's when it was very popular as a starter.
Old fashioned it may be, but I love prawn cocktail, then again, is there much I don't like in the way of food?......Probably not!
Saying that, it is still around now on menus, it's just a bit more fancy that it used to be.

Cocktail Sauce

Simple to make, just shred a few lettuce leaves, I use iceberg lettuce for it's crispness. Put some prawns on top.
I have never measured the amounts I used to make the dressing - just taste as you go and add a bit more of whatever you feel it needs. Therefore, please note that the amounts in the following are a rough guide.

To make the dressing:
4 tablespoons of Hellmann's mayonnaise
2 tablespoons of Heinz tomato ketchup
1 or 2 teaspoons of Worcestershire sauce
1 teaspoon of paprika
3 or 4 small gherkins - finely chopped
10 capers - rinsed well and finely chopped
A squirt of fresh lemon juice - to taste
Freshly ground black pepper
Now, just mix the lot together and taste it. It should be a lovely orange colour and taste nice and tangy. Season with some freshly ground black pepper. You may want to add a little more Worcestershire sauce or ketchup.
Serve the sauce on top of the prawns, a little more black pepper and a wedge of lemon.

Scallops with Crispy Pancetta with a Lemon Butter Sauce

Okay - I have a story to tell........
A while back I replied to an advert looking for people interested in being on a new television cooking show. Now, when I first saw the ad, there was no way I was going to apply. For one thing I didn't think I stood a chance of getting on it. Anyway, after a few weeks I saw the advert again in a cooking magazine. In a moment of madness, I sent my name and email address in reply to the advert.


Well you can imagine my shock when I answered the phone one day and the woman said she was from the television.  Anyway I answered all her questions and at the end she said she liked me because I talk a lot!! Anyone that knows me will say it's true; I can talk for England!


Chinese Special Fried Rice

This is a really good recipe for special fried rice.  It's just like the kind you get from a Chinese restaurant or take away.

After taking bits from one recipe and bits from another - then doing my own thing, I came up with this. I have to say it wasn't bad at all and I will be making this again when I feel the need to eat Chinese!

**Please don't miss out putting the chicken in the marinade as this makes the chicken so soft. It will not be the same if you don't do it.

Print Recipe

You will need: Plus the marinade below.
2 Cups of Rice – cooked and cooled ***See note at the bottom on storing cooked rice
1 Tablespoon Soy Sauce
1 and a 1/2 Teaspoons Sweet Soy Sauce (Ketjap Manis - sold in Tesco)
1/4 Teaspoon White Pepper
1 Skinless and Boneless Chicken Breast - cut into small cubes
80g of Cooked Prawns
60g of Cured Ham – diced into very small cubes
A Handful of Cooked Peas
1 Tablespoons Vegetable Oil
2 Cloves Garlic - finely chopped
2 Eggs - lightly beaten

In a small bowl, mix together the following to make a marinade for the chicken:
1 Tablespoon Cornflour
1 Tablespoon of Dark Soy Sauce
1/2 a Tablespoon of Shaoxing or Rice Wine, such as Saki
1/2 Tablespoon of Vegetable Oil

How to do it:
Marinade the chicken cubes in the above for half an hour of more.
Get your wok out, heat it up and add the oil. Fry the beaten eggs just for a few seconds - you don't want it cooked too much at this stage. Remove the egg, break into pieces and set aside.

Fry the garlic for a minute, now, remove the chicken from the marinade, drain and add to the wok, stir fry until it is almost cooked.
Now add the cooked rice and whilst giving it a good stir, add the ham, prawns, soy sauce, sweet soy sauce, white pepper and continue to fry the rice for a couple of minutes.

Add the cooked peas and stir fry for a minutes or so. Make sure the chicken is cooked through.

Now return the egg to the wok, it will cook in a few seconds. Stir for another minute or so.

Serve immediately.

Read on if you want to know about how to store cooked rice to avoid food poisoning:

It's true that you could get food poisoning from eating reheated rice. But it's not actually the reheating that's the problem – it's the way the rice has been stored before reheating.

Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.

So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat.It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.Remember that when you reheat any food, you should always check that it's piping hot all the way through, and avoid reheating more than once.

Foil Baked Salmon with Feta Topping

This picture was taken just as it was ready to go into the oven.

Paul's mum and dad came for dinner last night and we had a great time!
For our starter I made a marinade of olive oil, dark soy sauce, honey, a little bit of sugar and some chili sauce.
Problem is I have no idea how much of anything I used to make this marinade as I didn't know I was going to make it until I did!
I had been speaking to my friend Jean who was also having a dinner party and was cooking salmon for starter too! She was doing hers in a rather yummy sounding ginger, honey and soy marinade.
So, once I'd put the phone down I made a similar marinade without the ginger.
It was about 1tbs olive oil, 2tbs soy, 1tbs honey, a teaspoon of sugar and a dollop of chili sauce.

After marinading the salmon for about an hour, I wrapped each piece of salmon in it's own foil parcel and sliced some red onion, a piece of lemon and added some chopped parsley.
Then I topped with cubed feta and spooned about 1 teaspoon of the marinade over and baked in the oven for about 15 minutes before opening the foil and cooking for about 5 minutes more.

When it came out of the oven it looked like this:

I then served it with some tabbouleh but I didn't put any mint in the tabbouleh coz I don't like it!


Grown ups Fish Finger Sandwich with Lemon Mayonnaise

Today I made some dough in the bread machine and made it into rolls (big ones) and baked them. I had one large beer battered cod fillet in the freezer.
A few weeks ago I'd had this in a local pub for lunch. They called it Grown ups Fish Finger Sandwich - it was yummy, I copied it!

I had never made mayonnaise before, but it turned out fine so I was pleased with myself.
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