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.
This is a great ‘fridge surprise’ tea and leftovers are great for lunch – hot or cold – the next day!
Heat the oil in a heavy based pan (one that has a tight fitting lid) and add the curry leaves and onion with a pinch of salt. Fry gently, stirring occasionally, for 10-15 minutes until soft and slightly caramelised.
Add the garlic and ginger and continue frying for a few minutes. Next, add the spices and mix well.
Tip in the rice, coat well with the spice mixture and add the stock. You may not need the full 500ml, so leave a wee bit behind. Mix well, bring to a boil then cover and simmer for about 7 minutes until most of the liquid has been absorbed and the rice is almost cooked.
At this stage, flake in the tuna and add the peas. If it looks really dry, you can add a bit more stock. Cover and continue to simmer for another few minutes until the tuna and peas have warmed through and the rice is cooked. Turn out the heat and leave to sit, covered for 2-3 minutes.
When ready to serve, squeeze over the lemon juice and sprinkle over the fresh herbs.
To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, and a squeeze of lemon juice together in a large bowl. Season to taste with Tabasco, Worcestershire sauce, and a splash of brandy. Stir to combine.
Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. Shred the lettuce and divide equally among the glasses. Scrape out the flesh from the avocado using a spoon and scatter over the lettuce. Spoon another layer of sauce on top.
Arrange the prawns on top and finish with a final spoonful of sauce (reserving any remaining sauce for future use). Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve.
Skin the mackerel and flake into a bowl, removing any bones. Heat the grill to high.
In a large non-stick frying pan, heat the olive oil and gently fry the onions until soft and slightly coloured. Add the mackerel and mix with the onions until warmed through. Add the parsley, if using.
In a bowl, lightly beat the eggs and season with salt and pepper. Add the eggs to the pan and mix through with the onion and mackerel. Turn down the heat and leave to cook until the egg has just started to set.
Place under the grill to finish cooking – this will only take a few minutes if the grill is hot.
Leave to rest in the pan for a few minutes before serving.
Serve with a tomato and onion salad
This is really is the best prawn curry. The curry leaves give it a great depth of flavour. You can find jars of dried ones quite easily in the supermarket. If you don’t like prawns, you can use diced chicken breast instead.
Heat a good splash of oil in a pan. When hot, add the mustard seeds. Once they start popping, add the curry leaves followed by the onion. Lower the heat and cook the onions, stirring, until they are golden brown and soft.
Next, add the ginger, garlic, chilli, fenugreek and turmeric with a good pinch of salt. Cook for a couple of minutes before adding the tomatoes. Continue to cook, stirring, until the tomatoes have softened. Add a little water if the spices start to catch.
Once the tomatoes have cooked out, add the coconut milk. Simmer for 5-10 minutes, uncovered, to let the sauce thicken and reduce. It should be the consistency of double cream.
Add the tamarind paste and stir well. Bring back up to heat and add the prawns and potato. Simmer for about 5 minutes until the prawns are cooked. Add the spinach and allow to wilt in the heat of the sauce. Taste and add more salt if needed.
Serve with basmati rice and garnish with the fresh coriander.
Put the stock, lemongrass, shallots, chilli, mushrooms and sugar into a saucepan over a medium heat and bring to a simmer. Cook for 10 minutes.
Meanwhile, halve each salmon fillet lengthways and season well. Heat the oil in a non stick frying pan over a medium heat. When hot, add the salmon, skin side down and sear for 2-3 minutes until the skin is crisp. Turn over and continue to cook for a further 2 minutes, until heated through but still pink in the middle.
Wilt the spinach in the broth for 10 seconds then remove with tongs and divide between four warm shallow soup bowls. Arrange the salmon on top. Add fish sauce and lime juice to the broth then spoon round the salmon. Serve with a wedge of lime to squeeze over.
Smoked mackerel pate is amazing with oat biscuits and perfect for Christmas party nibbles. This will take ten minutes to make which means there is more time for gin o clock! Continue reading “Smoked fish pate”
Heat the stock in a pan and keep on a low heat.
Gently fry the onion and celery in olive oil in a frying pan taking care not to colour. Add a good pinch of salt and stir well until vegetables have softened. Add garlic and fry for a couple of minutes.
Add rice and mix well with the vegetables so that the grains are well coated in oil and glistening. Add the wine and reduce until almost evaporated.
Then start adding the stock, a ladle at a time, making sure that each ladleful is absorbed before adding the next, stirring well.
Before all stock is added, add peas and prawns. The rice is cooked when it is soft but still with a bite. At the end, add the herbs, butter and some of the parmesan and stir well. Check seasoning and leave to sit in the pan for a few minutes before serving.
Serve in bowls – sprinkle with rest of parmesan and squeeze over a little lemon juice to taste.
The celeriac adds a little twist to the traditional potato topping for this fish pie. Yummy.
Boil the potato and celeriac in salted water until soft. Drain and mash with 25g of the butter. Add a little milk too if you like but watch the mixture does not become sloppy. Season to taste.
Meanwhile heat 60g of the butter in a pan, add the leeks and cook, covered, until soft. Add the flour and cook, stirring, for 2 minutes. Gradually add the milk and bring to the boil, stirring constantly.
Add the fish to the pan and simmer, covered, for 3 minutes. Gently stir in the lemon juice, herbs and seasoning. Try not to break up the fish too much.
Preheat the oven to 220C. Spoon the fish mixture into an ovenproof dish. Melt the remaining butter. Spoon the potato and celeriac mash over the fish and smooth with a palette knife. brush the top with the melted butter.
Bake for about 25 minutes until the top is golden brown.
A tasty, fresh and healthy burger!
Put the fish in a food processor and roughly blitz. Tip the fish into a large bowl.
Put the shallot, cornichons and capers into the processor and blitz quite finely. Add to the bowl with the fish, parsley and a good seasoning of salt and pepper. Mix thoroughly and then shape into 2 nice big burgers. Cover and chill until needed – at least an hour.
When ready to serve, dust the burgers with the flour. Heat some olive oil in a non stick frying pan and fry the burgers over a medium heat until they are nicely browned on both sides and cooked through – about 10-15 minutes.
Serve with the garnishes and some chips or potato wedges.
This is a really easy starter or light lunch, ideal to take to work. Packed full of goodness with lots of veggies and omega 3-rich oily mackerel. Win win! The amounts are just a rough guide – add more or less of what you want.
Boil the potatoes in salted water until tender. Drain and cool then cut into slices or quarters.
When ready to serve, assemble everything in individual bowls and dress with the vinaigrette. How easy was that!
Normally, I would only advise drinking brandy but here it’s used in this very tasty pasta dish!
Cook the tagliatelle in a large pan of salted water until al dente.
While the pasta is cooking, fry the shallots and walnuts in olive oil in a large frying pan for a few minutes.
Add the garlic and prawns with a pinch of salt. When the prawns have changed colour, turn the heat up and add the brandy. Allow to bubble for a minute or two then add the tomatoes.
Cook over a medium heat until the tomatoes have broken down a bit. Then add the cream and allow to bubble away for a few minutes, stirring occasionally.
Squeeze in the lemon juice and add the parsley. Add salt and pepper to taste.
Add the drained tagliatelle to the frying pan and mix through with the sauce. Serve immediately and enjoy!
This is a very simple recipe, place the prawns in a small food bag and add the ginger, garlic, lime juice and chilli. Leave to marinate for 30mins at least. Prepare the salad by pan frying the peppers in a pan with some olive oil, when ready remove from the pan and mix in a bowl with the rocket, pomegranate seeds and cucumber.
Bring a small pan of water to the boil and reduce to a simmer, add the green beans and on top of this place the tied bag of prawns and place the lid on top. The prawns will stream in the bag and this way you will have a natural dressing for the salad. When ready (should only take a few mins, the prawns will turn pink), set the bag aside and open to let the prawns cool down.
Drain the water and add the beans to the salad. Add the prawns and use the juice in the bag to dress the salad. Season to taste.
Boil the potatoes and mash. leave to cool. Add the tuna, garlic, bread and parsley. season and mix well
Divide into 4 portions and shape into fishcakes before dipping in egg then roll in the breadcrumbs
Bake in a medium over (180oC) for about 20 mins or until golden brown
For this pasta with smoked mackerel recipe choose a good pasta like De Cecco which typically takes around 10-12 mins, the pasta should be cooked through but with a little bite to it. You can’t get a better place to source mackerel than Scotland so make sure you get something that it is good quality, Italian food is simple and relies on great ingredients.
Add 2 tbsp olive oil to a cold frying pan and add the crushed garlic. Put on the heat and gently fry for 1-2 minutes until the garlic starts to turn golden then add the smoked mackerel and the tomatoes and allow to bubble for a few minutes stirring gently.
Cook the penne pasta in a large pan of boiling salted water until al dente, you’ll need about 2 litres of boiling water with about 1-2 tablespoons of salt.
Squeeze in the lemon juice and add the creme fraiche and parsley. Mix well and cook for a few minutes until all the flavours have amalgamated. Add a generous amount of pepper and taste. You may or may not need salt as the smoked mackerel is quite salty.
Drain the pasta, reserving a tablespoon or two of the cooking water. Add this water to the sauce and mix through before adding the pasta to the smoked mackerel mixture. Mix well and serve with toasted ciabatta and a nice glass of wine.