Smoked Trout and Potato Salad Recipe


A good summery salad as a light lunch or early supper, but still delicious in the winter months. You can serve this salad warm or cold.

Serves:  4
Preparation Time: 10 minutes
Cook Time: 15-20 minutes (for the potatoes)

 

INGREDIENTS:

4 cooked smoked trout fillets (approx. 4 oz each)
1 lb baby ‘new’ potatoes, cooked for 15-20 minutes
8 green onions or scallions, cleaned and chopped at an angle
4 tbsp mayonnaise
Juice of 1 lemon
Plenty of freshly milled black pepper
A few sprigs of mint, finely chopped

 

METHOD:

Cook the potatoes until tender, but try not to split them.

In a bowl, flake the smoked trout, add the green onions, pepper, mayonnaise, lemon juice and chopped mint.

Add the potatoes whilst still warm, or wait until they are cold. Mix everything thoroughly.

Place on one large plate or separate plates, season and serve with a little more salad.

Cheese and Herb Fishcakes Recipe


Lovely melting fishcakes with a soft cheesy center and quick to make and cook and a big favorite, particularly with the children. A warm minted pea and potato salad is a great accompaniment and a change from chips or fries.

Serves: 6
Preparation Time: 10 minutes
Cook Time: 20 minutes

 

INGREDIENTS:

2 x 6 oz cod loins, skinned, boned and cut into cubes
4 spring onions, finely sliced
12 oz floury potatoes, cooked and mashed
2 tsp parsley, finely chopped
Flour for dusting
4 oz garlic and herb cream cheese, or cheddar cheese, grated
4 oz breadcrumbs
1 egg, beaten
2 tbsp sunflower oil
For the minted pea and potato salad
6 oz baby potatoes, skin on, boiled and cut into small pieces
8 oz frozen peas, defrosted and warmed through in the microwave
½ red onion, finely chopped
8-10 mint leaves, finely chopped
2 heaped tbsp mayonnaise
6 cornichons (gherkins) finely chopped

 

METHOD:

Pre-heat grill.

In a large bowl, mix together the fish, cooked potatoes, spring onions and parsley.

Dust hands with flour and divide the mix into 12 portions. Shape each portion into a ‘burger’ or patty, flattening slightly.

Place a spoonful of cheese in the middle of 6 of the patties, top with another patty and mould together. Repeat the process until you have 6 fishcakes.

Coat the fishcakes in beaten egg and then breadcrumbs, and place on a foil lined baking tray. Cook in the oven for 20 minutes, turning once and brushing with oil.

Meanwhile, crush the peas and mix with the potatoes, cornichons, red onion, chopped mint and mayo, serving slightly warm.

Place fishcakes and potato salad mix on each plate and serve.

Pecan and Raisin Pancakes Recipe


Lovely way to start the day if combined with bacon or fresh fruit, or you can eat this as a delicious but filling dessert!

Serves: 2
Preparation Time: 10-12 minutes
Cook Time: 5-8 minutes

 

INGREDIENTS:

2½ oz whole wheat flour
2½ oz almond flour (you can mix plain flour with ground almonds)
1 tsp baking powder
½ tsp baking soda
1 pinch salt
1 egg
3 tsp maple syrup
3½ oz buttermilk
1 tbsp canola oil
1 tsp vanilla extract
1½ oz pecans, chopped reasonably small
2 oz dried raisins or sultanas
Butter or oil, as needed (for cooking)

 

METHOD:

Sift flour, almond flour, baking powder, baking soda and salt together in a mixing bowl.

In a medium bowl, whisk one egg. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the raisins. Do not overwork the batter. Set aside for 10-15 minutes to allow batter to settle.

Heat non-stick griddle or a large skillet over medium-high heat. Brush with butter or oil. Measure one half cup of batter and pour into hot pan and let cook until bubbles appear. Flip pancake and cook until brown.

Serve stack of pancakes with pecans, raspberries or blueberries and a drizzle of maple syrup or honey if you prefer.

Makes 5 or 6 pancakes depending how big you like them! You could also serve with crispy bacon and a little more maple syrup for breakfast – yummy!

Pear and Chocolate Pudding Pots Recipe


Pear and chocolate is a combination from heavy. These delicious cake pots are a great dessert and will impress your friends, even though they are simple to make.

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

 

INGREDIENTS:

3 oz butter
3 oz caster sugar
2 eggs
1 oz cocoa
3 oz all purpose flour
¼ tsp baking powder
4 small pears, peeled but stalk left on
2 tsp runny honey
Icing sugar for dusting

 

METHOD:

Heat oven to 350F/180C/Gas Mark 4.

Lightly butter four ramekins. Cream together butter and sugar until blended. Beat in the eggs vigorously. Add cocoa and beat again.

Quickly fold in flour and baking powder. Divide mixture between the four ramekins.

Cut base off each pear, making it stable. Press a pear into the middle of each ramekin and bake in the oven for 16 minutes. Serve drizzled with a little honey and a dusting of icing sugar.

Peach and Berry Lime Cheesecake Recipe


Try this easy cheesecake with lime juice to quickly set the creamy filling and topped with peaches and summer berries!

Serves: 4
Preparation Time: 20 minutes
Chill Time: 2 hours or more

 

INGREDIENTS:

4½ oz low fat digestive biscuits, crushed
1 oz butter, melted
11 oz light cream cheese
7 oz Condensed Milk
Zest and juice of 3 limes
4 peaches, sliced
Fresh berries such as strawberries, blueberries, raspberries, blackcurrants

 

METHOD:

Crush the biscuits into crumbs then tip into a bowl and mix with the butter. Mix well. Spread the crumbs over the base of a greased loose-bottomed baking tin and press down firmly.

Beat the cream cheese and condensed milk together until smooth. Add the zest and juice of the limes, which will thicken the mixture. Spoon over the crumbs and chill until set.

To serve, put the peach slices around the edge of the biscuit base, fill the center with berries and put back into the fridge until ready to serve. When ready to serve, push the base of the tin up and remove the cheesecake.

Malay Sambal Chicken Recipe


A classic Malaysian or Indonesian dish, quite spicy but with a hint of sweetness. Commonly served with green beans or snake beans and steamed coconut rice. Ordinary rice would be fine to use. Accompany this dish with a sweet but hot dipping sauce, made from the same marinade.

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

 

INGREDIENTS:

For the chicken
8 boneless skinless chicken thighs or 4 chicken breasts cut in half

For the marinade and sauce
2 tbsp sriracha chili sauce
2 tbsp ketjap manis (sweet soy sauce)
4 tbsp soft brown sugar
4 tbsp rice wine vinegar or if not, use mirin or sherry vinegar
1 lime, juice and grated zest
1 tsp ground coriander
2 cloves garlic, minced or crushed

 

METHOD:

First make the marinade by combining all the ingredients, apart from the garlic. Leave in the fridge for at least 2 hours, or even better, overnight.

Using half the marinade, add the minced garlic, mix to combine and toss the chicken so that it is really well coated.

Drizzle either a frying pan, chargrill pan or barbecue with a little oil. Grill the chicken or pan fry until it is cooked through and a glorious color on the outside. Remove the dip from the fridge.

Steam the green beans and rice to your liking, serve with the dipping sauce to one side.

Prawn, Chicken and Coconut Laksa Recipe


This quick meal for one is the perfect way to warm up an autumn or winter evening.

Serves: 1
Preparation Time: 10 minutes
Cooking Time: 8 minutes

 

INGREDIENTS:

2 tsp oil
1 garlic clove, crushed
1 spring onion, finely chopped
2 tsp finely chopped fresh root ginger
1 green chili, deseeded and finely chopped
Juice from ½ lime
3½ oz raw prawns, any size
6 oz can coconut milk
3½ oz chicken or vegetable stock
3½ oz dried egg noodles
Chopped coriander, to serve

 

METHOD:

Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chili. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.

Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.

Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.

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.

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