Pan Fried Scallops with Piquant Basil Dressing Recipe


Soft, sweet scallops, the ‘Queen of the Sea’ are cooked and on the table very quickly. It is important not to overcook these delicious morsels, as they become a little rubbery and chewy. By making the dressing first, it only takes a couple of minutes to flash the scallops in the pan.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 10 minutes

 

INGREDIENTS:

16 large sea scallops 
2 tbsp olive oil
1 garlic clove, minced
1 small glass dry white wine
3 tbsp capers, drained and chopped
1 tbsp cornichons, finely chopped
Small handful fresh basil, shredded
A few grinds of black pepper for seasoning

 

METHOD:

Make sure you dry the scallops well by patting with kitchen paper. Season a little on both sides and leave ready to cook.

Make the dressing by lightly ‘sweating’ the garlic in a skillet or frying pan (needs to be large if you are cooking the scallops all at the same time).  Add the wine, capers, cornichons and reduce slightly. Pour off the sauce into another pan and add the shredded basil.

In the same frying pan as the sauce, cook the scallops, 2 minutes each side, trying to make sure they are slightly caramelized on the outside.

Serve the scallops on to the plates with the warm dressing and a side salad or roasted baby tomatoes. Grind a little pepper over the platter.

Cider Mussels with Bacon and Leeks Recipe


If you like mussels, this a lovely aromatic dish that does not affect the wonderful taste of the sea from the mussels. Add garlic, different herbs, a touch of cream, all of these will develop the dish even more. Some crusty bread to mop up the juices – delicious!

Serves: 4
Preparation Time: 10 minutes
Cook Time: 10-12 minutes

 

INGREDIENTS:

3 lbs mussels
3 tbsp butter
12 rashers smoked bacon, chopped into small pieces
3 small leeks, sliced diagonally, or one white onion finely diced
handful thyme sprigs (or oregano, or freshly chopped parsley)
2 small glasses cider

 

METHOD:

Warm a big bowl or dish (enough to house the mussels). Keep warm.

Clean all the mussels, removing the beards and ensuring they are all closed. Discard any open mussels.

Heat a pan and melt the butter. Sweat the bacon for 2 minutes in the pan, then turn up the heat to crisp it up a little. Add the leeks or onions and continue to fry on a low heat until soft. Add the cider and mussels, cover with a lid and cook for approximately 4 minutes, until the mussels have opened. Any unopened mussels should be thrown away.

Remove the mussels and place in the warmed dish. Boil up the juices that remain in the pan for about a minute, pour over the mussels and serve accompanied, if required, with a green salad.

Saffron Potato, Fennel and Olive Bake Recipe


Quick and easy potato recipe!

 

INGREDIENTS:

1 lb new potatoes
3 large fennel bulbs
2 tbsp olive oil
1 pkg cherry tomatoes, halved
1 can small black olives

 

METHOD:

Boil potatoes until tender, about 15 mins.

Heat oven to 340F/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is fully coated and shiny. Roast for 20-25 mins, until starting to soften.

Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, but still with a little bite to it. Tip into a warm dish to serve, maybe with some crusty Italian bread.

Potato Curry with Roasted Cumin Onions Recipe


This is a wonderful curry dish, either as a side dish or as a main dish – vegetarians will particularly love this. It is commonly served in India and the Far East, and is known as ‘aloo dum’.

Serves: 4-6
Preparation Time: 15 minutes
Cook Time: 20 minutes

 

INGREDIENTS:

2 lb 4 oz potatoes, peeled and cut into small to medium sized chunks
4 tbsp mustard oil or vegetable oil
1 tsp ground turmeric
3 tbsp vegetable oil
1 medium onion, very finely chopped
3 garlic cloves, finely crushed
2 inch piece fresh ginger, finely grated
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
2 tsp mango chutney or mango powder
½ tsp ground turmeric
½ tsp salt
1 red chili, finely chopped (omit if you don’t like fresh chili)
5½ oz frozen peas
1 tsp garam masala
4 tbsp tomato paste or passata
handful chopped coriander leaves, to sprinkle over the top
4 or 5 medium red onions, cut into wedges
2 tbsp ground cumin

 

METHOD:

Heat oven to 350°F/180°C.

Toss the onions in some mustard oil and the cumin until coated. Place in a roasting tray and roast in the oven for 40-45 minutes until soft, but not mushy.

Boil the potatoes in a pan for 8-10 minutes until just tender, then drain, ensuring that the potatoes are as dry as possible.

Heat the oil in a heavy-based saucepan, add the potatoes and fry for five minutes, or until golden-brown. Add the turmeric, toss the potatoes and cook for a further minute. Remove from the heat.

For the sauce, heat the oil in another pan over a medium-high heat.  Add the onion and fry for five minutes; then add the garlic and ginger and fry until softened and lightly golden-brown (about 5 minutes).

Add the chili powder, cumin, coriander, turmeric and salt and fry for one minute, then add the tomato passata, chili, mango chutney and a little water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a little more water if the mix begins to dry out or stick. This should not however, be too wet as a curry.

Add the peas and garam masala and cook for 4-5 minutes, or until the peas are cooked through. Garnish with fresh coriander and serve with the roasted onions around the plate.

Zucchini Fritters with Smoked Salmon and Beetroot Relish Recipe


A wonderful combination of smoked salmon and crispy zucchini fritters, topped off with a zingy beetroot relish – a great partner to smoked salmon and a real livener for the fritters.

Serves:  1 or 2 depending how hungry you are!

 

INGREDIENTS:

1 medium sized zucchini
1 egg
Small handful chives, finely chopped
¼ C all purpose flour
1tbsp oil
3 slices smoked salmon
1tbsp beetroot relish (you can buy this in most supermarkets or delis, get sugar-free if possible)
Seasoning to taste (easy on the salt, there is plenty in the smoked salmon)
Lemon quarters to garnish

 

METHOD:

Grate the zucchini. Squeeze out some of the moisture as it could be too wet otherwise.

Mix the zucchini with egg, chopped chives, and flour.

Heat a frying pan with the coconut oil and pan fry dollops of the zucchini batter, until both sides are crispy and golden brown.

Serve on a plate with the smoked salmon and beetroot relish, lemon wedges to the side.

Zucchini Wrapped Salmon with Chive Oil Dressing Recipe


Full of Omega 3 healthy fats and deep in flavor. You can also use white fish such as cod, and you can even try monkfish.

Serves: 4
Preparation Time: 20 minutes
Cook Time: 10-15 minutes

 

INGREDIENTS:

4 x 6 oz salmon fillets
2 large zucchini, sliced lengthwise on a mandolin or vegetable cutter
Zest of 1 lemon
1½ tsp fresh oregano, finely chopped
1 generous pinch ground black pepper
1 tbsp olive oil

For the dressing
3 tbsp olive oil
Small bunch fresh chives, finely chopped
Salt and pepper to taste

 

METHOD:

Heat oven to 350°F/170°C/Gas Mark 4.

Make the dressing first by combining all the ingredients together and place in the fridge until required. If you want, you can remove some of the chives by straining through a sieve before serving.

Place a little olive oil, lemon zest, oregano and seasoning in a flat dish and mix together. Lay the zucchini slices in and toss to coat. Leave for 10 minutes to absorb flavor.

Using a board, lay out 4 slices of zucchini flat overlapping slightly along the length. Place a salmon fillet at one end then roll until it is completely wrapped. Continue with the remaining fish fillets.

Roast in a baking dish for 10 minutes, test with a skewer and remove or leave in the oven according to readiness.

If ready, tip over the chive oil evenly and serve.

Al dente broccoli is perfect with this dish, or wilted spinach or seared greens.

Easy Smoked Mackerel Pate Recipe


Nothing like a recipe that only takes you 10 minutes and is super-delicious to eat! This recipe is designed for two people, but simply double or treble the ingredients to boost up the numbers if preparing for a party or a starter for a dinner party. Oily fish is extremely good for you – we have served this dish with pickled vegetables which you can buy in jars in the supermarket, or very easy to make yourself when you have time.

Serves: 2
Preparation Time: 10 minutes
NO COOK

 

INGREDIENTS:

2 medium sized smoked mackerel fillets, skin removed and flesh flaked
3 tbsp of low fat cream cheese, or crème fraiche
1 tsp horseradish sauce
1 tsp Dijon mustard
Juice of ½ lemon
Freshly ground black pepper to taste
3 or 4 cornichons (cocktail gherkins) finely chopped
Thin slices of sour dough or brown bread, lightly toasted

 

METHOD:

You can use a blender to make the pate if you prefer it smooth, but we prefer to make it by hand for more texture.

Place the mackerel flesh into a bowl and squash with a fork to make a textured paste. Add the cream cheese or crème fraiche, lemon juice, horseradish and mustard and mix rigorously with the fork or a spoon until reasonably smooth. Add pepper to taste. Put the mixture into a smaller ramekin or dish and top with the chopped cornichons.

Lightly toast the bread and serve on the side with pickled vegetables.

Sesame Lamb with Garlic and Ginger Recipe


Oriental flavors make this quick and easy dish ‘sing’.

Serves: 4
Preparation Time: 20 minutes
Cook Time: 10 minutes

 

INGREDIENTS:

1 lb lamb strips
1 tbsp Chinese rice wine or dry sherry
1 tbsp dark soy sauce
1 tsp toasted sesame oil
1 tbsp vegetable oil
3 cloves garlic, thinly sliced
6 spring onions or scallions, cut lengthways into thin strips
1 tsp fresh root ginger, peeled and finely chopped
1 tsp corn flour, blended with 2 tsp water

 

METHOD:

Place the lamb in a bowl and stir in the rice wine, soy sauce and sesame oil. Leave to marinate for 20 minutes.

Heat the oil in a wok or large frying pan. When it is very hot, drain the meat from the marinade, reserving it. Stir-fry the lamb for 2-3 minutes until browned then add the spring onion, garlic and ginger. Stir-fry for a further 3-4 minutes, then add the reserved marinade and corn flour and cook for 1 minute, stirring to combine everything together and thicken the sauce.

Serve immediately with steamed rice or noodles or delicious steamed pak choi.

Daikon and Carrot Noodle Fritters Recipe


Daikon are from the same family as radishes, and have the same if not stronger peppery taste – they come in all sizes – the very large ones are incredibly big and could cause damage if hit with them! Carrot is a perfect accompaniment, and herbs and spices mixed with noodles provide a really good appetizer or part of a buffet.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 10-15 minutes

 

INGREDIENTS:

1 daikon, about 8 in long, peeled, washed and grated
1 very large carrot, peeled, washed and grated
2 red chilies (green if you like it really hot), cut into fine rings
4 scallions, chopped finely
2 large eggs
3 tbsp sweet chili sauce
2 tbsp coriander leaves, freshly chopped
7 oz rice vermicelli noodles
Juice of one lime, plus 1 lime cut into wedges
1 tbsp plain flour (optional)
Vegetable oil for frying

 

METHOD:

Rehydrate the noodles in boiling water, cover with film. Drain and chop the noodles or cut with scissors into small to medium strips.

Beat the eggs and mix with noodles, sweet chili sauce, chili, carrots, coriander and scallions. The mix should be a little liquidy, but not too much. If too thin, add a tablespoon of flour to bind.

Divide mix and shape into ‘patties’. Heat oil in frying pan. Cook 3 or 4 patties at a time and keep warm whilst cooking the remainder.

Patties should be served hot, straight from the oven with more dipping sauce and some lime wedges.

Coconut Loaf Cake with Orange Drizzle Recipe


Serves: 8 good slices
Preparation Time: 10 minutes
Cook Time: 50 minutes - 1 hour

 

INGREDIENTS:

4 oz butter
4 oz caster sugar
2 large free range eggs
6 oz self raising flour
2 oz desiccated coconut and a little more for the top
2 tbsp milk
4 oz icing sugar
Juice of 1 orange
Zest of half orange

 

METHOD:

Preheat the oven to 320°F/160° C.

Cream the butter and sugar together until soft. Beat the eggs and add to the mixture a little at a time. Before adding the last part of the egg mix, add a little flour (this will prevent any possible curdling of the mix).

Fold in the coconut and flour. Add the milk and gently beat, until the mixture drops easily from a spoon.

Line a loaf tin with non-stick parchment paper and add mixture. Sprinkle the top with a little more desiccated coconut.

Bake for 50 minutes in the oven. Test the center of the cake with a skewer. If it comes out clean, the cake is ready. If not, replace in the oven for a further 10 minutes and test again.

Remove from the oven and allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack.

Once cool, decorate with the orange drizzle icing – simply mix together the icing sugar and orange juice to firm a thickish texture, and drizzle over with a spoon, or pipe it over if you wish. Top with some orange zest.

You can keep this cake for up to 4 days in an airtight container, it will still be soft and moist – but it will be eaten before then!!

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