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
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
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
This is a super healthy kebab, aka Greek turkey meatballs, although I also accept it looks like a joby on a stick!
First make the bread as it will take a little time to prove. Place the flour in a bowl, add the salt to one side and the yeast to the other, pour in the water and mix to a smooth dough. Continue reading Greek turkey meatballs with flatbreads
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. This is a simple one-pot supper but its simplicity belies its taste reward. If you’ve never tried hake, I urge you to give it a go and this is the ideal recipe to convert you!
Continue reading Hake with chorizo and potatoes
Ok, so this is a bit of a cheat as the gnocchi aren’t homemade but it’s still damned good and let’s face it, sometimes needs must! It’s such a quick and easy dish and the soft pillowy gnocchi with the garlicky sauce and oozy cheese are the perfect comfort food after a busy day. Glass of red wine mandatory.
Continue reading Gnocchi with tomatoes, pinenuts and blue cheese
First make the pesto – place basil and pine nuts in food processor. Cover; process a few times with on-and-off pulses. Add garlic; pulse a few times. Slowly add oil in stream while processor is running, stopping to scrape down sides of processor with rubber spatula. Add Parmesan cheese; pulse until blended.
Continue reading Pesto stuffed chicken with parma ham
This is a really simple chicken recipe which captures Tuscan flavours and is ideal for using up old bread, in this recipe it was a focaccia which was just too hard to eat!
First make the croutons, heat the oven to 150 and toast whatever bread you are using in the oven for ten minutes or until golden. Continue reading Chicken and Tuscan bread salad
Soak the sultanas in hot water and put a pan of water on to boil for the pasta. Once boiling, add salt and then the linguine.
Heat the oil in a frying pan and cook the shallots over a low heat for a few minutes until soft. Add the Marsala and let it bubble for a minute before adding the mackerel, the sultanas (after squeezing out the water), capers and a few drops of red wine vinegar. Add the dill and pine nuts and stir well to heat through. Continue reading Pasta with mackerel, Marsala and pine nuts
A Tagliatelle twist on the traditional basil/pine nut pesto. So easy but so tasty!
Put the parsley, hazelnuts, garlic and lemon zest in a food processor and whizz to a semi-smooth paste. Add the parmesan and then, with the food processor going, drizzle in the olive oil gradually until everything is emulsified. Taste and add salt and pepper accordingly.
Cook the tagliatelle in plenty of boiling salted water until al dente. Drain, reserving a couple of tablespoons of the cooking water. Return the pasta to the pan with the reserved cooking water and mix through the pesto.
Serve immediately with more grated parmesan.