Monday, 2 June 2014
Saturday, 1 March 2014
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.
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:
More about Skrei:
To be classified as SKREI® the fish needs to be:
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.
Wednesday, 12 February 2014
I must admit I'd never tried Maille Tomate Séchée - Sherry Vinegar with Sun-dried Tomatoes or Maille Ail et Citron - Mustard with White Wine, Lemon and Garlic and I couldn't wait to give them a go.
So what to make using these lovelies from Maille?
Wednesday, 8 January 2014
Wednesday, 11 December 2013
Thursday, 7 November 2013
Thursday, 19 September 2013
Tuesday, 30 July 2013
Friday, 20 April 2012
Quiche is a good way to use up eggs.
Friday, 24 February 2012
Wednesday, 6 January 2010
Tuesday, 29 July 2008
In my fridge I had some soft goats cheese and baby plumb tomatoes.
In my freezer I had some ready made puff pastry.
In my cupboard I had a jar of red onion jam - So, wondering what to do with all these nice things, I came up with this!
You will need:
250g of Ready Made Puff Pastry - divided into two
1 Jar of Red Onion Jam
100g of Soft Goats Cheese
6 x Baby Plumb Tomatoes
Some Fresh Thyme Leaves, chopped
Rocket Leaves and a Few Olives to Serve - if you like them, which I do!
Preheat the even to 190C or 375F Gas 5
I rolled the pastry till into two oblongs until they were about a quarter of an inch thick - or slightly more.
Then I lightly scored (being careful not to go right the way through) a border of just over half an inch all the way round.
Taking a fork, lightly prick the pastry inside the border all over to prevent pastry on the inside part from rising as much as the rest of the pastry.
Place them on a non stick baking tray.
Bake in the heated oven for about 10 minutes, remove and very carefully retrace the line you made that formed the border.
Normally, you see in recipes where you would remove the top layer of pastry and either discard or use it as a lid. I didn't remove it, after re-tracing the scored line, I just pushed it to the bottom to make the base thicker and more yummy.......Ha ha a cunning plan ah?!
Now spread a good amount (to your liking) of the red onion jam all over the bottom and top with some goats cheese.
Now, add some halved cherry tomatoes. Sprinkle with some freshly chopped thyme leaves.
Return to the oven for (approx) a further 10 minutes until the cheese begins to melt and the pastry takes on a light golden brown colour.
Sunday, 25 May 2008
Monday, 19 May 2008
They served it on a plate in the foil.
When we got home, I of course, had to try to make it myself.
I didn't have a recipe - I just went by what I decided was in it and how it looked.
I'm sure that Peter over at 'Kalofagas' will be able to put me right in what the dish is called and if I've got it right! Whatever, if I've got it right or not - this as I make and cook it tastes the same and just as nice.
All you do is get a big piece of kitchen foil and drizzle a little olive oil, then layer thinly sliced red onion, thinly sliced tomato, a sprinkle of finely chopped garlic. A little salt and pepper (only a little) and a slice of feta cheese.
Repeat this and then scrunch the foil up into a parcel (not too tightly done up) and bake in the oven for about 20 minutes on 200C /400F
This is how it looks before the oven.
And after the oven!
Sunday, 11 May 2008
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!
Tuesday, 22 April 2008
Saturday, 19 April 2008
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.
Thursday, 10 April 2008
This is a Jamie Oliver Recipe for a really tasty and 'posh' looking salad.
You can use any salad leaves that you like. The pancetta must be thinly sliced.
1 Loaf of Ciabatta
Extra Virgin Olive Oil
1 Clove of Garlic
Sea salt and Black Pepper to Taste
12 Sliced of Pancetta
Juice of 1 Lemon
4 Large Eggs
3 Handfuls of Rocket
1 Lettuce (Oak leaf lettuce looks nice)
100 g Parmesan Cheese
Preheat the oven to 200°C/400°F/Gas6.
Leave the eggs in their shells at this point (you will need to poach them later on).
Shave the Parmesan with a vegetable peeler and put to one side.
Peel and slice the garlic.
Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces. Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning. Bake for 10 minutes until the bread is crisp.
Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
Mix the lemon juice with 8 tablespoons of olive oil and season.
Put a big pan of unsalted water on to boil.
In a large bowl, toss the salad leaves, pancetta, bread and the dressing together. Divide between 4 plates.
When the pan is simmering, gently crack the 4 eggs into the simmering water to poach. Simmer for 4 minutes if you like a soft egg, or to your liking.
Place an egg on top of each salad and add the Parmesan shavings.
Serve straight away - Don't let the eggs get cold!