This is a reasonably straightforward recipe for a fish dish; for this version of roast cod loin wrapped in parma ham I added a green pesto minus the pine nuts to give it more flavour. Continue reading “Roast cod wrapped in pancetta”
Gyoza are great as a starter or small main, prawn and pork go perfectly together Continue reading “Prawn and pork gyoza”
This is a bit different as the salsa verde is mixed into the fishcakes but go with it, they taste amazing. Continue reading “Salmon fishcakes with salsa verde”
This is an excellent cod curry using but you could use any white fish such as hake or pollock as it will work as well. Continue reading “Cod curry”
A Thai twist on the classic fishcake, these make an excellent starter or part of a main course with salad Continue reading “Red Thai curry fishcakes”
This is a hot Madras prawn curry recipe, the tamarind gives it a great hot and sour flavour Continue reading “Madras prawn curry”
This is a really easy smoked mackerel sushi dish and requires hardly any cooking. You’ll need a rolling mat which you can buy from a Chinese supermarket or specialist (ahem) tobacconists! Continue reading “Smoked mackerel sushi”
Hake is a member of the cod family but has a more subtle flavour and slightly firmer texture than its more well-known fishy relation. It is the perfect foil for strong, punchy flavours such as chorizo here, and indeed it is a popular fish in Spain. Continue reading “Hake with chorizo and potatoes”
Paella is a classic Spanish dish, it’s easy to make, unlike risotto it doesn’t need constant attention. This recipe is very traditional but it’s easy to mix it up using different types of meat and fish Continue reading “Paella”
Pasta and mackerel work well together, try and get very fresh fish. The Marsala adds a bit of sweetness and the pine nuts add texture. Continue reading “Pasta with mackerel, Marsala and pine nuts”
Put the curry powder, crushed coriander seeds, chilli and oil into a large bowl along with some salt and pepper. Mix well then add the prawns. Toss to coat them in the marinade then cover and leave in the fridge for at least 1 hour. Continue reading “Curried prawns with cucumber relish”
Thai chicken & prawn noodle salad is super healthy and so easy to make.
First fill a pan with water and add the stock cube, a good slug of soy sauce, 1 chilli and the garlic. Leave to infuse for 5 mins or so and then add the chicken and simmer on a low heat for about 20 mins. Continue reading “Thai chicken & prawn noodle salad”
First cut the new potatoes and put them in salted water to boil, this should take about 2o mins. In the meantime make the salsa verde by simply adding all the ingredients into a small blender and adding olive oil until it reaches a consistency and flavour you like by seasoning. The mixture should be like a thick mayonnaisse but with more texture. If you don’t have a blender then you can use a pestle and mortar. Continue reading “Sea bass with crushed potato”
Shell the prawns and set the meat aside. Heat the oil in a pan on a medium-high flame, and fry the shells until pink. Add 1 litre of water and bring to a simmer, then strain and discard the shells.
Return the prawn stock to a clean pan, and add the lime leaves, lemongrass and galangal. Bring to a simmer and leave to infuse for 10 minutes, then add the chillies and simmer for another 5 minutes.
Add the prawns and cook through until pink, then take off the heat and stir in the sugar, lime juice and fish sauce. Taste for seasoning, and then pour into bowls. Garnish with coriander or basil and serve immediately
Preheat oven to 180C.
Crush the fennel seeds with the salt using a pestle and mortar. Put in a large bowl with 1 tbsp of the oil and add the potatoes. Mix well and tip into a large roasting dish. Cover with foil and cook in the oven for 20 minutes.
Season each salmon fillet and wrap a slice of prosciutto around each one. Set aside.
Remove the foil from the potatoes and continue cooking for 10-15 minutes until almost tender. Arrange the tomatoes and salmon on top of the potatoes and sprinkle the fish with the remaining oil. Return to the oven and cook for 15-20 minutes until the salmon is done.
Meanwhile, mix the mayonnaise, yogurt and lemon juice together in a bowl. Add the watercress and capers and mix again. Add salt and pepper to taste.
Serve the salmon and potatoes with the watercress mayo and wedges of lemon.