Friday, 24 June 2022

TROUT WITH BUTTERY BROWN SHRIMPS, SAMPHIRE & POTATOES


This little number is the perfect omega 3 packed supper for an early summer's day! The question is when will I get over this new found obsession with samphire because for now I cannot stop cooking with it!

SERVES 2

INGREDIENTS
  • 350g Jersey Royal potato or small Charlotte potatoes - larger ones halved lengthways
  • 2 sea trout fillets, skin on but scales removed
  • Pinch of cayenne pepper
  • 1 tsp sunflower or vegetable oil
  • 200g samphire , well washed
  • 50g unsalted butter
  • 1 tbsp finely chopped shallot
  • 4 tbsp white wine (I used white Burgundy)
  • 100g brown shrimps
  • 1 tarragon sprig, chopped
  • juice 1 lemon
INGREDIENTS
  • Steam the potatoes for 15-20 mins, either using a steamer basket or a simple metal colander over a pan of boiling water, with a lid on top. 
  • Put 3 plates in a low oven to warm.
  • Slash the fish skin a few times, then season generously and sprinkle with the cayenne. 
  • Put a heavy-based frying pan over a medium heat, adding the oil once the pan is hot. 
  • Cook the fish, skin-side down, for 6 mins, until the skin is golden and crisp. Avoid the urge to move it about.
  • Season the fish on the upper side, then carefully turn the fillets using a fish slice or spatula. 
  • Cook for 2 mins more until the fish has changed from dark to pale pink all over, with a little blush remaining in the thickest part. Transfer to a warm plate. 
  • Wipe out the pan with kitchen paper.
  • Scatter the samphire over the cooked potatoes, return the lid and steam for 2-3 mins until just tender.
  • Melt the butter in the frying pan and sizzle the shallot for 1 min. 
  • Splash in the wine, boil to reduce by half, then add the shrimps, 25g of butter, tarragon and lemon juice to taste. 
  • Season to taste.
  • Spoon the veg onto warm plates, drizzle with a little sauce, then top with the fish, the rest of the sauce and the shrimps.

Tuesday, 21 June 2022

A MEXICAN FEAST! SEARED TUNA TACOS WITH PINEAPPLE SALSA & THE BEST CHIPOTLE MUSHROOM TACOS


After the rather fantastic Baja fish tacos I made the other week, I was hungry for more tacos and these two variations blew my mind!

Seared tuna slices (marinated in coriander, chipotle and lime), are layered on top of an avocado crema (avocado blended with chipotle paste and sour cream), the most delicious pineapple salsa, while wonderfully vibrant radishes are added as finishing touch to make one stunning taco, both in taste and look.

And then there were the mushroom tacos!!! My god...they were quite the revelation and "meaty" enough in their flavour and texture to convert even the most committed carnivore.  

Thick slices of portobello mushrooms are marinated in the most wonderful concoction of spices, orange juice and chipotle paste. before they are thrown onto a griddle pan for a proper char which gives them incredible depth of flavour. 

Add some smashed avocado and an irresistible chilli slaw and you get yourself quite the memorable veggie friendly taco!

Both these tacos totally wowed me and were actually also super fun to make! 

Perfect for when you want to impress dinner guests and best served, of course, with a spicy Marg on the side!

SEARED TUNA TACOS

INGREDIENTS

MARINADE
  • 2 tuna steaks
  • 1 chipotle, ground to a rough powder 
  • ½ tsp dried oregano 
  • Zest of 1 lime 
  • 2 tbsp extra virgin olive oil 
  • Salt to season 

PICKLED RADISHES
  • 12 radishes, thinly sliced 
  • Juice of ½ lime 
  • SALSA 
  • 1 jalapeno, finely diced 
  • 150g fresh pineapple, diced 
  • Juice and zest of 1 lime 
  • 3 tbsp coriander, finely chopped 

AVOCADO CREMA
  • 2 small ripe avocado 
  • 100ml sour cream 
  • 1 tsp chipotle paste

TO SERVE
  • 150g red cabbage, finely shredded 
  • small tortillas

METHOD
  • Lay the tuna into a shallow tray and sprinkle both sides with chipotle, oregano, lime zest and salt. Drizzle over the olive oil and coat well on both sides.
  • Place the radishes into a small bowl, sprinkle with a little salt and squeeze over the lime juice. Mix well and leave to pickle.
  • Next mix all the ingredients together for the salsa. 
  • Lay the tuna steaks on a hot griddle pan and cook for 1 minute on each side. 
  • Remove from the pan and let them rest up for a couple of minutes on a tray.
  • Meanwhile heat up the tortillas in an oven until they are warm. 
  • Slice the tuna and begin to assemble some tacos.
  • Spoon the avocado crema down first, then cabbage, tuna slices and then the salsa. 
  • Finally sprinkle over some pickled radishes and serve. 

CHIPOTLE MUSHROOM TACOS

INGREDIENTS
  • 6 large portobello mushroomswiped clean
  • 1 ½ tbsp chipotle paste
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • 2 tbsp chopped fresh coriander leaves and stalks
  • 3 cloves of garlic minced
  • 1 tbsp olive oil plus more for cooking the mushrooms
  • 4 tbsp orange juice freshly squeezed 
  • 2 tbsp lime juice freshly squeezed 
  • small tortillas
FOR THE CHILLI SLAW
  • ¼ of a medium red cabbage finely shredded
  • ¼ of a medium red onion finely chopped
  • 2 tbsp lime juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • ½ tsp sea salt
  • ¼ tsp dried red chilli flakes optional
  • for the smashed avocado
  • 2 ripe avocados peeled and pith removed
  • 2 tbsp fresh lime juice
  • 1 tbsp chopped fresh coriander/cilantro
  • ½ tsp sea salt
FOR SERVING
  • Lime wedges
  • Feta cheese 
  • Fresh coriander

METHOD
  • Add the 1 and ½ tablespoons of chipotle paste, 1 teaspoon of smoked paprika, ½ a teaspoon of dried oregano, ½ a teaspoon of ground cumin and ½ a teaspoon of ground coriander and ½ teaspoon of sea salt to a bowl and mix well.
  • Add the minced garlic and fresh coriander along with the orange and lime juice to the bowl and whisk well.
  • Add the clean mushrooms to a large freezer bag and pour the marinade into the bag. 
  • Rub the marinade into the mushrooms, be careful not to break the mushrooms.
  • Seal the bag and leave the bag in the fridge for at least 30 minutes.
  • Mix all the slaw ingredients together in a large bowl and leave in the fridge until you are ready to serve your tacos.
  • Add the peeled avocado to a bowl along with the chopped coriander, lime juice and salt.
  • Using a fork mash the avocado until you have a rough mash.
  • Cover and leave in the fridge until you are ready to make the tacos.
  • Spray a griddle pan with a little oil.
  • Place the mushrooms stalk side down on the pan and cook for about 10 minutes.
  • Turn the mushrooms over and cook for another 10 minutes or until the mushrooms are cooked through. Place a large lid over the pan for this part, it will speed up the cooking of the mushrooms.
  • Depending on the size of your griddle pan you may need to cook the mushrooms in batches. 
  • If so you can keep them warm in a preheated oven.
  • Slice the mushrooms when you are ready to serve.
  • Heat the tortillas up in the oven.
  • Spread a tablespoon of the smashed avocado on one tortilla.
  • Add some of the red cabbage slaw, then top with slices of the cooked mushrooms.
  • Top with a little crumbled feta, a good squeeze of lime and some coriander leaves.
  • ENJOY!

Wednesday, 15 June 2022

CRAB & SAMPHIRE SPAGHETTI WITH CHILLI BREADCRUMBS




I am getting seriously obsessed with samphire, a fleshy green plant that grows along British coastlines and  and is kind of similar to green asparagus, just with a bit more of a salty "sea" taste to it in the best of ways.

Of course being grown close to the sea, samphire works particuarly well when cooked in combination with seafood (like with the seabass I cooked up the other week) and I couldn't help but be intrigued how it would work with crab!

I adore crab spaghetti in any almost any scenario but here it really is taken up a notch when combined with samphire in a white wine (no cream!!) sauce and is even better when topped with a wonderful finishing touch of chilli breadcrumbs.

It's the sort of pasta dish that is zingy, full of flavours yet oh so light, by staying away from any cheese and cream, and is also surprisingly quickly to rustle up considering the very sophisticated dish one ends up with!

Perfect for an early summer supper with a chilled glass of white wine on the side!

SERVES 2

INGREDIENTS
  • 1 + 1/2 tbsp olive oil, plus a glug extra
  • 40g white breadcrumbs
  • 1 + 1⁄2 tsp chilli flakes
  • 2 garlic cloves, sliced
  • 50g brown crabmeat
  • 80ml white wine
  • Finely grated zest and juice 1⁄2 lemon, plus extra zest and wedges to serve
  • 400g spaghetti
  • 1 pack of samphire (I get mine in Waitrose)
  • 100g white crabmeat
  • 1 tbsp finely chopped fresh parsley

METHOD
  • Heat 1⁄2 tbsp of the oil in a large frying pan and fry the breadcrumbs for 3-4 minutes until just golden and crisp, then season with salt and pepper and stir in the chilli flakes. 
  • Set aside on a plate to cool.
  • Add the remaining oil to the same pan over a medium heat and fry the garlic for 2 minutes, then stir in the brown crabmeat and cook for a minute more. 
  • Add 50ml of the white wine, the lemon zest and juice, cook for another minute, then turn the heat off and keep to hand.
  • Cook the pasta in salted boiling water for 3 minutes, adding the samphire for the final minute, then drain, reserving a cup of pasta water.
  • Add the pasta/samphire to the pan with the brown crabmeat along with a splash of cooking water, then toss until coated. 
  • Stir in the white crabmeat, remaining wine and the parsley, along with an extra glug of olive oil. 
  • Season with black pepper, then serve with the extra lemon zest, a scattering of breadcrumbs and lemon wedges for squeezing.

Tuesday, 31 May 2022

CREAMY SAFFRON & PRAWN PASTA


Saffron and prawns are probably two of my favourite ingredients and this pasta is the perfect carby marriage of the two!

If you can use a mix of shell on and shell off prawns, not only for optics but also for added flavour and make sure to infuse the saffron for a good 15 minutes with the boiling water to to get the most this luxurious and flavourful spice!

An easy peasy, yet delicious and restaurant worthy supper that will not fail to impress.

SERVES 2

INGREDIENTS

METHOD

  • Put a large pan of water onto boil ready for the pasta.
  • Whilst it comes to the boil place the saffron into a small saucepan and pour over the 4 tablespoon of boiling water. 
  • Leave to stand for 10 minutes.
  • Salt the pasta water well, add the linguine and cook the pasta for a minute less than the instructions suggest.
  • Add the cream, parmesan and the lemon zest to the saffron and stir over a medium heat until simmering. Simmer for 2-3 minutes.
  • Add the chives, peeled prawns and cook until the prawns are starting to go pink. 
  • Add the shell on prawns so that they can warm through.
  • Check the seasoning.
  • Remove from the heat and stir through the egg yolks (if you don't take the pan from the heat you will end up with a nasty scrambled egg sauce)
  • Drain the pasta, reserving 1 cup of the cooking water.
  • Pour the sauce over the pasta and thin with the cooking water as needed.
  • Serve with a garnish of chopped chives.
  • ENJOY!


Thursday, 26 May 2022

SUPER QUICK BROWNED BUTTER GNOCCHI WITH PESTO, ASPARGUS & BURRATA


Last Friday I had one of those days were work was incredibly busy, I was tired from a long week and cooking seemed like a chore, yet it was STILL Friday and I wanted something delicious and a little bit sophisticated to mark the end of the working week.. 

These gnocchi did exactly that! Gnocchi and pesto were shop bought but frying the gnocchi in browned butter and adding burrata and pan fried, in season asparagus made the end result all kinds of wow. 

All was plated up in less than 20 minutes with minimal kitchen mess made, and I got to say it was a pretty stunning dinner!

INGREDIENTS

  • 2 tablespoons olive oil 
  • 1 bunch asparagus, ends snapped off
  • Salt
  • 6 tablespoons salted butter 
  • 4 cloves of garlic, finely chopped
  • Chilli flakes
  • 2 teaspoons lemon zest500g potato gnocchi, cooked to package instructions and drained
  • 1/3 cup basil pesta
  • 2 burrata balls 
  • Grated Parmesan to serve

METHOD

  • In a large frying pan, heat the olive oil over medium heat. 
  • Add the asparagus and cook until tender, 3-5 minutes. 
  • Season with salt. 
  • Add 1 tablespoon butter, 1 clove garlic, lemon zest, and chili flakes. 
  • Cook until the butter browns, 1-2 minutes. 
  • Remove from the asparagus from the frying pan. 
  • To the same frying pan, add the gnocchi and 5 tablespoons butter. 
  • Allow the gnocchi to get crispy, about 4-5 minutes, then toss with the butter and add the garlic. 
  • Cook another 2 minutes, then stir in the pesto and remove from the heat. 
  • Season with salt.
  • Break the burrata into serving bowls. 
  • Add gnocchi and top with the asparagus.
  • Top with parmesan and extra pesto.

Wednesday, 25 May 2022

BAJAN FISH TACOS


I am not the biggest fan of Mexican food in general (not sure why, I guess the flavours can be a bit repetitive?!) BUT MY GOD THESE FISH TACOS WERE AMAZING!!!

First there is the zingy twist on a classic coleslaw, the shredded cabbage flavoured with pineapple juice and coriander, which is added on top of your tortilla to give the tacos a good crunch. 

The coleslaw gets topped with sliced avocado and then the star of the show: deep fried, beer battered, spicy chunks of cod, which are flaky yet crunchy and surprisingly easy to achieve perfectly executed at home. 

The finishing touch to the tacos is a punchy and moorish chipotle mayo, which I would recommend you mixing a lot of because I kept on topping my tacos up with more, and which is drizzled on top this wonderful concoction of Mexican flavours and textures.

I literally gobbled these up in 5 minutes and have been thinking about them ever since..an absolute must-make even for those, like me, who aren't usually the biggest fans of Mexican dishes because these tacos definitely changed my mind for good!!

INGREDIENTS

  • 1 package taco wraps (I used these from Waitrose)
  • 2 cod fillets, cut into chunks
  • 1 cup all purpose flour
  • ½ cup panko bread crumbs
  • 12 oz. / 1 can of beer (any light beer will work well)
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 2 cups shredded red + white cabbage
  • ½ cup coriander
  • 2 Tbsp. lime juice
  • 2 Tbsp. pineapple juice
  • 1/8 tsp. salt
  • ½ cup mayo
  • 1 tsp chipotle paste (I used this one from Waitrose)
  • Sunflower oil for frying
METHOD
  • Prepare the citrus slaw by combining sliced cabbage, coriander, pineapple juice, lime juice, and salt.
  • Prepare the chipotle mayo by combining mayo and chipotle paste
  • Prepare the batter by combining flour, panko bread crumbs, beer, and seasonings.
  • Cut fish into pieces and dip into batter.
  • Fry in hot oil until golden brown and crispy.
  • Cut avocado into thin slices.
  • Assemble tacos by combining fried fish, citrus slaw, sliced avocado and chipotle mayo on your taco wraps
  • Enjoy!

Thursday, 19 May 2022

CREAMY WHITE ASPARAGUS, LEMON & TARRAGON PASTA WITH PAN FRIED COD


OK, ok I will stop with the white asparagus obsession soon but while its are still in season I simply HAD to share this super delicious, simple and quick to make recipe for a creamy pasta with a twist!

It's truly no gourmet cooking, more the sort of thing you can rustle up after a long day of work when only a bowl of carbs will, but it's still packed full of lovely flavours and textures and the grilled cod makes a fab omega 3 packed finishing touch.

SERVES 2

INGREDIENTS 

  • 500G WHITE ASPARAGUS
  • BUNCH OF TARRAGON
  • 1X LEMON
  • 2 TBSP BUTTER
  • 2 COD FILETTS
  • SALT
  • 400G SPAGHETTI
  • 250ML DOUBLE CREAM

METHOD
  • Peel the asparagus and snap off  the woody ends.
  • Cut off the asparagus tips and set aside.
  • Cut the remaining asparagus spears into bite sized chunks.
  • Next up, finely chop the tarragon.
  • Heat up 1 tbsp of the butter in a frying pan and add the asparagus tips.
  • Sauté until starting to brown.
  • Wash and pat dry the cod fillets, then season them on both sides.
  • Now time for the spaghetti!
  • Cook them until al dente in salted boiling water, adding the chopped up asparagus spears when there is about 4 minutes of cooking time left so that they get cooked through as well.
  • Drain pasta and asparagus chunks, keeping a little of the cooking water to one side.
  • Return the drained pasta and asparagus to the saucepan.
  • Add the double cream, juice of one lemon, chopped tarragon and salt and mix well over a medium heat, adding some pasta water if needed to make a creamy sauce.
  • Heat up the remaining butter in another frying pan and pan fry the cod fillets for 3 minutes on each side until the fish is cooked through.
  • Serve up the pasta, topping it with the asparagus tips and cod fillet.
  • Serve immediately!

Monday, 16 May 2022

HAWAIIAN BBQ SALMON BURGERS WITH GRILLED PINEAPPLE & SMASHED AVO


I am always on the look out for a non meaty burger that isn't based around a bland bean patty or a dry fish cake and OH MY...this Hawaiian BBQ salmon burger with grilled pineapple and smashed avocado is all kinds of WOW, I would even go as far as that it is rather restaurant worthy!

A shop bought BBQ sauce is pimped up into something quite extraordinary by adding pineapple and lime juice as well as fresh coriander, while the burger patties are a wonderful combo of finely chopped salmon, Parmesan some of that "Hawaiian" bbq sauce and panko breadcrumbs. 

This sort of perfect marriage of sweet and savoury is continued with pineapple rings which are pan fried in coconut oil, to be later layered on top of the salmon patties and some mashed avocado, all topped with more BBQ sauce and some thin cheese slices, because why the hell not!

It's crunchy, juicy, sweet, savoury and packed full of flavours and one of the best burgers I have ever made!

Perfect for BBQ season, perfect for when you are craving a burger and sure to impress guests, these burgers are a new favourite of mine and will be added to the regular rotation!

Best served with fries (I went for the best easy frozen sweet potato ones from Waitrose) and more of that amazing tropical BBQ sauce!

INGREDIENTS

  • 1/2 cup of your favorite BBQ sauce
  • 2 tablespoons pineapple juice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh coriander, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 fillets of fresh raw salmon (skin removed)
  • 1/3 cup Panko breadcrumbs
  • 2 tablespoons freshly grated parmesan cheese
  • 1 tablespoon coconut oil
  • 4 slices sandwich cheese
  • 4 brioche burger buns
  • 2 avocado sliced or mashed (optional)
  • lettuce
  • 2 large pineapple rings preferably from a fresh pineapple

METHOD
  • In a small bowl combine the BBQ sauce, pineapple juice, lime juice, coriander, salt and pepper and mix well to combine.
  • Set aside for later.
  • Add salmon to the bowl of a food processor and pulse until it’s somewhat ground. 
  • You can also chop the salmon very finely with a sharp knife like I did!
  • Remove and add salmon to a bowl with the panko bread crumbs, parmesan and 2 tablespoons of the hawaiian BBQ sauce from step 1 (save the rest for serving) and mix with a spoon until just combined.
  • Form into 2 equally sized burger patties.
  • Heat a frying pan over medium-high heat with a tablespoon of coconut oil.
  • Cook burger patties on each side until golden, about 3-4 minutes per side.
  • During the last minute of cooking add the cheese slices.
  • In a separate frying pan heat the remaining 2 tablespoons of coconut oil and place the pineapple slices in the pan.
  • Cook for about 3-4 mins, flip and cook another 3-4 minutes.
  • To assemble place a piece of lettuce on the bottom of a bun, then the burger, mashed or sliced avocado and a ring of pineapple.
  • Drizzle each burger with the remaining Hawaiian BBQ sauce.
  • Serve with fries of your liking!

Wednesday, 4 May 2022

TAGLIARINI WITH RAW COURGETTE, BROWN SHRIMP, CHILLI & LEMON


Fresh, super simple to make but very impressive looking and tasting when plated up - this pasta dish is perfect for showcasing fresh, high quality ingredients to their fullest and for me is basically spring on a plate!! 

Brown shrimp aren't that easy to find but definitely worth a trip to a market or fishmonger! 

Normal spaghetti will also work fine but I love the even thiner and finer tagliarini which I got from an Italian deli near me.

It's the sort of dish that is already a joy to shop for, a little more effort involved than a quick trip to your Sainsbury's local but all the more worth it when you have a Saturday or Sunday to yourself and can have a little potter around your favourite foodie produce spots.

Serves 2

INGREDIENTS

  • 400g of tagliarini, or use spaghetti or linguine (fresh or dried)
  • 8 tbsp of courgettes, coarsley grated
  • 1/2 tsp flaky sea salt
  • 80g of unsalted butter, cubed
  • 1/4 lemon, juiced
  • 1/4 tsp chilli flakes
  • 6 tbsp of brown shrimp, cooked and peeled

METHOD
  • Place the grated courgette in a colander and add ½ teaspoon fine salt. 
  • Place a bowl under the colander and leave for 1 hour. 
  • Squeeze out the courgette to extract as much liquid as possible
  • Put a large pan of water on to boil. 
  • Once the water is boiling, add enough salt to resemble mild sea water. 
  • Add the tagliarini and cook for 2 minutes (if using dried pasta cook until al dente)
  • At the same time, in a saucepan big enough to hold the pasta, heat together the butter, a splash of the pasta cooking water, lemon juice and chilli over a low to medium heat. 
  • When the pasta is cooked, remove it from the water and add it to the pan of butter and lemon to toss. 
  • Keep the pasta cooking water
  • Add the raw courgette and brown shrimp and vigorously toss the pasta in the pan for at least 30 seconds to work the gluten, adding a splash of starchy cooking water if it starts to dry up. 
  • Continue tossing the pasta until the sauce emulsifies and becomes viscous, and season with salt. 
  • Serve immediately.

Wednesday, 27 April 2022

WHITE ASPARAGUS WITH CURRY BUTTER, SEA BASS & POTATO PEA MASH


Germans will know white asparagus season means spring is truly here and being a massive fan of this niche vegetable (at least in the UK) I was SOOO excited to cook my first dinner of 2022 including some!

I loved the unusual curry butter topping and the white asparagus paired with some pan fried sea bass, plus the potato and pea mash was a real relevation when it comes to adding a bit of green and freshness to your standard mash.

Expect more white asparagus content in the next few weeks on here because I LOVE IT! And the season is after all only once a year.

SERVES 2

INGREDIENTS

WHITE ASPARAGUS & CURRY BUTTER
  • 120g Butter (room temperature)
  • Sea salt
  • 1 Tsp Curry Powder
  • Zest of one lemon
  • Juice of one lemon 
  • 500g white asparagus
POTATO & PEA MASH
  • 800g boiled potatoes
  • Sea Salt
  • 150g Frozen pesa
  • 200ml Milk
  • Pepper
  • Nutmeg
SEABASS
  • 2 Seabass fillets
  • 1 tbsp Olive Oil
  • Sea Salt
  • Pepper

METHOD
  • Using a handhold mixer, combine the butter and salt until they combine into a creamy texture.
  • Add the curry powder, lemon juice and zest and keep mixing until everything is well combined. 
  • Spread the curry butter in a thin layer on some cling film and wrap up into a log.
  • Chill in the fridge until ready to serve.
  • Peel the white asparagus, cut off the ends, then boil it in salted, boiling water for 12-15 minutes (check the consistency and cooked through-ness with a knife ever so often).
  • Peel your potatoes and cut them into bite sized pieces.
  • Cook them in boiling, salted water for 20-25 minutes.
  • In the last 5 minutes of boiling time, add the frozen peas.
  • Drain both, add back to the sauce pain and mash until smooth.
  • Add the milk, salt, pepper and nutmeg and mix well under moderate heat.
  • Keep the mash warm.
  • Now to make the sea bass.
  • Heat up your olive oil in a frying pan to medium / hot.
  • Add the sea bass, skin side down, and let it crisp up nicely for a minute or two, before flipping the fish and searing the other side
  • Now it's time to plate up!
  • Serve up the mash, asparagus and sea bass and top with slices of the curry butter log, ready to melt on top!


Tuesday, 12 April 2022

MANGO AVOCADO SOBA NOODLES WITH SESAME TUNA POKE.

I was after something super fresh, satisfying yet not involving too much faff when it came to my Sunday dinner last weekend and this little Asian fusion number ticks all the boxes. 

Sober noodles, in a tahini, sesame oil and oyster sauce dressing, work a treat when tossed with juicy mango chunks, avocado and sugar snap peas, full of crunch, flavour and the perfect balance of sweet and savoury.

This irresistible mix then gets topped with a super easy to make tuna poke -chunks of raw tuna quickly marinated in rice wine vinegar, soy sauce, ginger, garlic and honey, some cucumber slices, sprouts and sesame seed and what you end up with is one bowl of absolute goodness! Seriously the perfect sort of supper for a balmy spring or summer eve and I am happy there are quite a few to come!

Serves 2

INGREDIENTS

TUNA POKE
  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 inch fresh ginger, grated
  • 1 clove garlic, minced or grated
  • 400g of top quality, fresh tuna steak

SOBA NOODLES
  • 340g soba noodles
  • 3 tablespoons sesame oil
  • 4 salad onion, finely chopped
  • 1/4 tahini
  • Juice of 1/2 a lemon
  • 2 tablespoons oyster sauce
  • 200g mango bitesized Mango chunks
  • 1 cup cooked snap peas
  • 1 avocado, diced
  • 1 cucumber, sliced
  • Sprouts and sesame seeds for serving
METHOD
  • In a bowl, whisk together the soy sauce, vinegar, honey, ginger, and garlic. 
  • Add the tuna and toss to combine. 
  • The tuna can marinate for up to 8 hours in the fridge. 
  • Next cook the soba noodles according to package directions and rinse under cold water.
  • Heat a large frying pan over medium high heat and add the sesame oil. 
  • Add the salad onions and cook 30 seconds to 1 minute. 
  • Remove the frying pan from the heat, add the soba noodles and toss to combine. 
  • Add the tahini, lemon juice, and oyster sauce, gently tossing to combine. 
  • Add the mango, snap peas, and avocado, gently tossing once more. 
  • Divide the noodles among bowls and top with the tuna, cucumbers, sprouts, and sesame seeds AND ENJOY!

Thursday, 7 April 2022

HALLOUMI SOUVLAKI


I absolutely adored this veggie friendly twist on a usually pretty meaty Souvlaki and the complexity of flavours and textures it delivered. 

Flatbreads are topped with a sun-dried tomato and caper sort of tapenade, balsamic glaze roasted aubergine chunks, halloumi and homemade tzatziki plus a few slices of raw red onion, yes a few elements to prep but OH SO WORTH IT! Best served with some fries and an Aperol Spritz on the side to get you in the mood for summer!

Serves 2

INGREDIENTS
  • 2 Flatbreads (I used these yummy ones from Waitrose)
  • 220g Halloumi cheese, diced 
  • 1/2 lemon juice
  • 1 medium-size Aubergine, cut into four and sliced.
  • 1tbsp of balsamic glaze
  • 1tbsp olive oil
  • 1/4tsp of salt
  • 1/4tsp of black pepper
  • 1tsp of oregano
  • 120g sun-dried tomatoes with olive oil
  • 2tsp of baby capers 
  • Half a red onion sliced into rings
  • Handful of pomegranate seeds to serve

FOR THE TZATZIKI 
400g of cucumber (1 medium-sized)
  • 6tbsp of Greek yoghurt
  • 10g of fresh dill, finely chopped
  • 2 garlic cloves, minced
  • Drizzle of lemon juice
  • 1/2tsp of black pepper
  • 1/2tsp of salt
  • 1/4tsp of sugar


METHOD 
  • Begin by soaking diced Halloumi in water with 1/2 lemon juice for a duration of 30 minutes. 
  • Next, prepare Tzatziki. 
  • Grate the cucumber into a bowl then squeeze out the excess juice by using a cloth or sieve.
  • Mix cucumber with 6tbsp of Greek yoghurt, 10g of finely chopped dill, 2 minced garlic cloves. 
  • Drizzle with lemon juice and season with 1/2tsp of black pepper, 1/2tsp of salt and 1/4tsp of sugar. 
  • Rest in the fridge until the serving time.
  • Preheat the oven to 180C. 
  • Mix sliced Aubergine with 1tbsp of balsamic glaze, 1tbsp of olive oil, 1/4tsp of salt, 1/4tsp of black pepper, 1tsp of oregano. 
  • Place on a baking tray and bake for 15-20 minutes.
  • Remove Halloumi cheese from the water and place on a separate baking tray, season with olive oil and place in the oven next to the Aubergine for 10-12 minutes or until golden brown.
  • In the meantime blend 120g of sundried tomato with 2tsp of baby capers and place in a small dish.
  • Heat both sides of flatbread on a frying pan ready to serve. 
  • Spread one side with sun-dried tomato paste. 
  • Add few pieces of roasted Halloumi and aubergine.Add a couple spoons of Tzatziki and garnish with red onion and pomegranate seeds.
  • ENJOY!

Tuesday, 5 April 2022

MUSTARD CRUST ROASTED SEA BASS WITH BRUSSELS SPROUT POTATO HASH


Who knew a bit of wholegrain mustard mixed with olive oil would work SO well on top of some white fish! I was completely wowed by the punchy yet not overpowering mustard crust on top of a piece of roasted sea bass. It was also a total delight served with a delicious roast veg number of thinly sliced brussels sprouts and potatoes, roasted in the oven with some rosemary and cumin seeds. 

A one pan (+ frying pan if you want to give the sea bass skin a quick crisp up before the oven) sort of dinner that is healthy, wholesome but definitely not lacking in flavour!

SERVES 2

INGREDIENTS
  • 600g potatoes, thinly sliced
  • 1 large shallot, thinly sliced
  • 1 tablespoon olive oil
  • A few fresh rosemary twigs, finely chopped
  • Salt and pepper to taste
  • 200g Brussel Sprouts, thinly sliced
  • Pinch cumin sees
  • 2 sea bass fillets (skin on)
  • 2–4 teaspoons good wholegrain mustard
  • 2 teaspoons olive oil

METHOD
  • Pre heat your oven to 200 degrees celsius
  • Slice potatoes and shallots and toss with oil, rosemary, salt and pepper in a bowl. 
  • Place them on a baking paper lined tray ( save the bowl) in a single layer and bake 20-25 minutes.
  • Slice the brussel sprouts and place in the same oily bowl. 
  • Toss, add a pinch of cumin seeds and a little more salt and pepper. Set aside.
  • Mix the wholegrain mustard and oil together in a small bowl and season the fish with salt and pepper. Divide the mustard mixture, spooning it over the fish.
  • Sear the sea bass, skin down, on a high temperature for a couple of minutes in a frying pan for a crispy skin.
  • After the potatoes have baked 20 minutes, add the brussel sprouts and give them all a little toss. 
  • Bake for another 10 minutes
  • Make a spot for the fish and bake for a further 10-12 more minutes, until fish is cooked through.
  • Divide the potato brussel sprout hash among two bowls and top with the mustard glazed fish.
  • Serve with optional purple sprouting broccoli.

Thursday, 24 March 2022

BAKED SALMON WITH THE BEST CREAMY LEMON SAUCE


This super tasty dinner essentially is a fishy version of meat and two veg but oh my is it far from average!!!! The baked salmon, roast broccoli and slow roast potatoes are indeed elevated into something rather special when topped with the out of this world herby lemon cream sauce that comes with this dish! A wholesome supper for wish you really only need one big roasting tray and one saucepan but which delivers on all flavour fronts! Absolutely a new regular in the recipe repertoire.

SERVES 2

INGREDIENTS

FOR THE BAKING TRAY

  • For the Sheet Pan:
  • 750g baby new potatoes
  • Olive oil + garlic powder, salt, and pepper
  • 250g tenderstem broccoli 
  • 2 salmon fillets
FOR THE LEMON & HERB SAUCE
  • 4 tablespoons butter
  • 1–2 cloves garlic, minced
  • 1 shallot, minced
  • 2–3 sprigs of fresh thyme
  • 1/2 cup heavy cream
  • 1/2 cup vegetable broth
  • juice of 1 lemon
  • chopped fresh parsley or basil
  • salt and pepper to taste
METHOD
  • Preheat the oven to 200 degrees celsius. . 
  • Add the potatoes to a large baking tray and toss with a little bit of olive oil, garlic powder, salt, and pepper. 
  • Roast for 30-35 minutes until lightly browned and delicious.
  • While the potatoes are roasting, make your sauce. 
  • Melt the butter over medium low heat. 
  • Add the garlic, shallot, and thyme sprigs; sauté for 3-5 minutes until soft and fragrant. 
  • Add broth and cream; bring to a low simmer. 
  • Let the sauce hang out over low heat until it starts to thicken enough to coat the back of a spoon. Remove the thyme sprigs. 
  • Whisk in the lemon juice, stir in the herbs, and season with salt and pepper. 
  • Add the broccoli and the salmon to the potato pan (keeping the potatoes on there). 
  • Toss or brush with a little more oil, salt, and pepper. 
  • Bake for another 10-15 minutes, until the salmon is just cooked, I like have it a little on the raw side
  • Serve salmon, potatoes, and broccoli with big spoonfuls of sauce, more herbs, and more lemon wedges AND ENJOY!