Category Archives: Main course

Roast cod wrapped in pancetta

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.

First make the pesto by adding the basil, parsley, garlic and around 50ml of olive oil to a blender to make the sauce; it needs to be quite thick as it is going under  the ham and you don’t want it to drain out as you cook the cod.  When you have a decent consistency set aside.

Next lay clingfilm on a worktop and lay four ham slices so they just overlap; take half the pesto and spread a thin layer across the ham, roughly where the fish will be then place the cod on top.  Use the clingfilm to wrap the ham around the cod so it is tightly wrapped before putting in the fridge for ten minutes as this will help it hold it’s shape.

Repeat the process for the other cod loin

Next put potatoes on to boil in salted water and make up the stock; this is for cooking the baby leaks.

Put the oven on at 180c and remove the fish from the fridge; add the potatoes and roast the cod for about 15-20 mins on a roasting tray, removing the cling film!

Meanwhile place the baby leaks in the stock and cook for about 5 minutes; serve the cod with potatoes, leeks and peas

Thai yellow curry

Method:

Thai yellow curry is not as well known as some of the other recipes from this region of the world, but I think it is one of the best.

The use of curry powder I assume comes from the fact that this recipe is from the North where there are closer ties to Laos and Burma and therefore different influences on the food.

It’s a very easy recipe to make; if you want the yellow curry to have more heat just add chilli

First make the paste by blending or crushing the ingredients in a pestle and mortar into a fine paste.

Now put the coconut ‘cream’ into a wok or large pan and fry over a medium heat for 3-5 minutes stirring all the time. Add the curry paste and curry powder and fry for a couple of minutes.

Add the potato and the chicken and cook for about five minutes, then add the rest of the coconut milk and bring to the boil. As it is cooking take the palm sugar and add it down the side of the wok so it melts as it goes in and then add the soy. Simmer until the potato and chicken is cooked probably about 5-10 mins. Taste for seasoning.

Red harrisa chicken with pomegranate cous cous

First make the red harissa which will be the marinade for the chicken by adding the spices to a small frying pan and frying gently until they begin to give of an aroma, put them in a pestle in mortar and ground finely.

Next add the rest of the ingredients to a pan with some olive oil and fry for about ten minutes until the ingredients go a darker colour.  Add this mixture with the spices to a blender and finely blend before adding the yoghurt and then mixing with the chicken to marinate overnight (or at least for an hour).

Place couscous in a large bowl.  Pour over about 425ml hot chicken stock. Stir once and leave to stand for 10-15 mins then add the tomato, coriander, drained chickpeas, pomegranate seeds and red onion.

When ready to cook remove the chicken from the marinade and pan fry on each side for a couple  of minutes to colour the meat.  Add the marinade and cook for about ten minutes each side on a medium heat until the chicken is cooked through.  The marinade will become a thick and silky sauce for your dish.

Serve with the cous cous and a spoonful of yogurt and coriander to top.

Chorizo and bean chilli with fried egg

This chorizo with bean chilli served with a fried egg is a great alternative to the usual version with mince and very easy to make.  You could make it vegetarian by using more beans and leaving out the chorizo but it won’t be as good

First fry the chorizo in a small amount of olive oil on a medium high heat for a few minutes until golden brown; remove with a slotted spoon and remove the excess oil from the chorizo to keep things healthy. Continue reading Chorizo and bean chilli with fried egg

szechuan chicken stir fry

This is a really easy and quick to cook stir fry chicken recipe using szechuan pepper which is a fragrant pepper which is widely available.

First place the chicken in a bag with the ginger, garlic, soy, pepper and chilli; ideally leave it to marinade for at least half an hour.

When you are ready to eat get all the veg ready for a quick drop in the wok!  Heat the oil in the wok until smoking hot.

Add the onion and chilli and fry for a couple of minutes before adding the carrot and pepper.  Fry for a couple of more minutes then add the chicken mix from the bag.

Fry until the chicken is coloured all round, make sure you keep everything moving around the wok.

Add the broccoli and the stock and allow to cook off for a few more minutes; let it reduce and place a lid on for the last couple of minutes to steam the brocolli; this stage should take no more than 5 minutes.

Serve hot with rice – yum

 

Salmon fishcakes with salsa verde

This is a bit different as the salsa verde is mixed into the fishcakes but go with it, they taste amazing.

To make the Salsa Verde, soak the breadcrumbs in the vinegar briefly, then put into a food processor with the herbs, garlic and seasoning. Process briefly to a coarse paste. Continue reading Salmon fishcakes with salsa verde

Lamb and spinach karahi

This is an amazing curry and you can beef or chicken (used in the photo) instead of lamb for this lamb and spinach karahi.  Heat the oil in a karahi (or wok), add onions and cook gently for 20-30 mins until soft and light brown.  Put tomatoes, water, ginger and garlic into a whizzer and whizz until smooth. Remove the fried onions with a slotted spoon, add them to paste and whizz again. Continue reading Lamb and spinach karahi