Kippers with spicy potatoes

Probably shouldn’t be posting this recipe now during working hours but my manager’s out of office and I’m saving my motivation for my new job. Half of tomorrow will be spent planning my mini-trip to Paris and Reims which may result in some rose biscuits on this blog, just in time for the new series of the Great British Bake off which starts in under a week now! I found this recipe in ‘Palestine on a Plate’ and was fairly surprised that there was no Ras al Hanout or Harissa used and I might give that a go next time I make it or maybe even some pesto or some other spicesg mixed with the oil used. The oil in the recipe was 175ml which was a bit too much in my opinion, probably you’re better off with about 110ml but I very much liked this recipe, it was so quick to put together and obviously as a Brit I love potatoes. As you may expect, the original recipe did not contain kippers and rather halibut but when I did the online food shopping, searching for halibut just gave me options for the coconut rum – Malibu! I thought that kippers would be more appropriate but feel free to use any kind of fish.

Ingredients

  • 2 large potatoes
  • 3 garlic cloves
  • 1 red chilli
  • 110ml olive oil
  • 2 plum tomatoes (or 10 mini plum tomatoes)
  • 10g parsley
  • 100g green beans
  • 1 lemon
  • salt
  • 4 fish fillets

Method

1.) Preheat the oven to 200 degrees C

2.) Slice up the potatoes thinly (no need to peel). Layer them on a baking tray so they’re slightly overlapping.

3.) Chop up the tomatoes, add them to a mixing bowl, peel and chop up the garlic and finely dice the chilli and add that too.

4.) Pour in the olive oil, chop up the parsley and add that, slice the lemon in half and squeeze in the juice. Add some salt and mix.

5.) Pour 3/4 of this mixture over the potatoes and bake for 20 minutes.

6.) Trim the green beans.

7.) Put the kippers in the middle of the tray, arrange the beans around the outside. Pour over the remainder of the oil mixture.

8.) Bake for another 10 – 12 minutes and serve.

Tom YUM Goong

Tom Yum derives from the Thai word for the boiling process ‘Tom’ and ‘Yam’ – mixed. Everyone loves a Thai rice noodle dish and this one is fairly quick to put together once you’ve sorted out the curry paste which could be done in advance and even frozen. I have a Kenwood mixer plus spice blender attachment but I had to split the ingredients into smaller portions to get them to blend properly. Once you’re done you have a vibrant green paste which is very appetising. Don’t be tempted to add any more shrimp paste than stated in the recipe, the smallest amount of that overpowers everything. This was supposed to be a soup but for me ended up more like a noodle in sauce dish which was just as tasty. This was another recipe from ‘Gizzi’s Healthy Appetite’.

Ingredients

Serves 4

Curry paste

  • 3 shallots
  • 3 lemon grass sticks / 1tbsp paste
  • 4cm piece galangal/ginger 1 1/2 tsp paste
  • 5 kaffir lime leaves (I used dried but use fresh if you can get them)
  • 3 chilli flakes
  • 1/2 tsp shrimp paste
  • 1 tsp brown sugar
  • 20g coriander leaves
  • 1 tbsp oil
  • 1 tsp lemongrass paste/1 stick
  • 1 cm ginger/ 1/2 tsp paste
  • 3 – 4 garlic cloves
  • 350g plum tomatoes
  • 400ml stock (Massel chicken flavour or vegetarian)
  • 1 lime
  • 3 tbsp fish sauce
  • 5 kaffir lime leaves
  • 12 raw tiger prawns
  • 3 fillets white fish
  • salt
  • 10g basil
  • 10g coriander leaves
  • crispy shallots
  • rice noodles for 4 people

Method

1.) Make the curry paste by peeling and chopping the ingredients and crushing down into a smooth paste.

2.) Peel and finely chop the other lemongrass, ginger and garlic

3.) Heat the oil in the pan and add the ginger, lemongrass and garlic. Cook for 2 minutes then add the paste. Cook for another 3 minutes.

4.) In the meantime, chop up the plum tomatoes. Add them to the pan and cook down for 3 minutes.

5.) Make up the stock, chop the lime in half.

6.) Boil some water, add the noodles to another pan, pour over the water and cook until soft.

7.) Add the stock to the tomatoes then squeeze in the juice of each lime half. Add the fish sauce and the kaffir lime leaves. Cook for another few minutes to let the tomatoes break down.

8.) Chop up the white fish into cubes and add to the pan with the prawns. Cook until the fish is done.

9.) Dice the herbs finely. Drain the noodles and move into the pan with the tomatoes with a slotted spoon. Season with salt and stir.

10.) Garnish with the shallots and the herbs and serve.

Spice roasted salmon and Cauliflower

I found this recipe on Cooking Light as I’ve been trying to cut some calories but I don’t like eating boring food. Using lightly smoked salmon fillets and giving it a spice rub really packs a punch and I have been thinking of using the salmon in some Indian sushi. I saw Indian sushi on Masterchef the other day and it’s been in the back of my mind ever since. I guess it’s not so dissimilar an idea to the vegan sashimi I had last night at The Allotment in Manchester which was absolutely delicious and way more convincing as a salmon substitute than the carrot sashimi I’ve tried before. I’ve already looked up a recipe for the watermelon sashimi so that will probably be appearing on the blog at some point. I probably should have bulked this recipe out a bit with some greens (or maybe some rice if you’re not on a diet like me). It’s hassle free, quick mid-week cooking that doesn’t result in too much washing up. This would work well with trout if your supermarket is better stocked than mine and it’s a more sustainable option.

Serves 2

Ingredients

  • 2 fillets of salmon (about 240g each)
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 3/4 tsp salt
  • pinch pepper
  • 1 cauliflower
  • 15g coriander leaves
  • 60g raisins
  • juice of 1/2 lemon
  • 1/2 tsp coriander
  • pinch allspice

Method

1.) Preheat the oven to 220 degrees C

2.) Line a baking tray with paper

3.) Add the olive oil, salt, pepper and 1/2 tsp cumin to a bowl.

4.) Chop up the cauliflower and add to the bowl and coat with the spices and oil.

5.) Spread the cauliflower out on the tray and bake for 20 minutes.

6.) In the meantime, chop up the coriander leaves, add them to the mixing bowl with the raisins and the juice of the lemon.

7.) In a small bowl, mix up the rest of the cumin, the allspice and the coriander powder. Rub the spice mix all over the salmon.

8.) After the 20 minutes, take the tray out of the oven, make space for the salmon fillets, turn down the oven to 200 degrees C and bake for a further 15 minutes.

9.) Put the cauliflower in the mixing bowl and coat with the lemon juice mixture.

10.) Serve the cauliflower with the salmon.

Thai Konjac Noodles

I really hope this post ends up being legible. I was at a hen do yesterday so my brain is in a bit of a fog though the gym sesh definitely helped. Hungover exercising is the best as your brain is not functioning well enough to tell you you can’t get through the work out. For this recipe, I used konjac noodles which are a 0 carb very low calorie noodle made out of a kind of yam. They don’t have tons of flavour but work well for this kind of recipe where you have a punchy sauce. (They have a slight fishy smell so it’s a good idea to rinse the noodles.) Too many pub trips watching England have meant that I need to lose a few pounds hence the konjac noodles but this would be great with normal noodles too. Speaking of England, really hope it’s coming home tonight though gotta say, I’m not feeling too confident. The recipe was in Thailand – The cookbook and I adapted it a little.

Serves 4 – 6

Ingredients

  • 3 packs konjac noodles/1kg cooked rice noodles
  • 600ml stock (I used Massel chicken flavoured stock)
  • 2 birds eye chillis
  • 6 shallots
  • 5 thin slices galangal (I used 1 tsp paste)
  • 2 lemongrass stalks (I used 1 tsp paste)
  • 2 fillets white fish
  • 1 1/2 tbsp fish sauce
  • 1/2 tsp sugar
  • coriander leaves/basil leaves to garnish
  • 1 pack pre-prepared stir fry vegetables

Method

1.) Preheat the oven to 350 degrees C, line a baking tray and place the fillets on the tray. Bake for around 15 minutes or according to the packet. When done, peel off the skin.

2.) While the fish is baking, crack on with the rest of the recipe. Peel and finely chop the shallots, chop up the chillis, and the galangal/lemongrass if needed. Make up the stock.

3.) Add the stock, chilli, shallots, galangal and lemongrass and sugar to the pan. Bring to the boil and then turn down to a simmer for 8 minutes to reduce.

4.) Rinse the konjac noodles and set to one side.

5.) Chop up the herbs for the garnish.

6.) After the 8 minutes, tip the stir fry veg into the pan and cook for 3 or 4 minutes. Then tip in the noodles and cook for another couple of minutes until everything is heated through. Add the fish sauce.

7.) Flake in the fish. and sprinkle in the herbs then give everything a gentle toss before serving.

qrf

Thai Rice Salad

The Euro football tournament has been a bit of a lifesaver recently and I’m sooo happy England are still in the running at this point. After beating Germany it was lucky that the game was on at the 5pm slot as I had to spend the rest of the evening sobering up. There’s been some dull pub food and it was great that this homemade Thai salad turned out to be so delicious. Rice and noodles might sound weird together but I think it works as the rice soaks up the dressing more than the noodles and so it’s a nice balance. The recipe was in ‘Thailand – The Cookbook’ and I’ve played around with it a little to make it a little easier.

Serves 6

Ingredients

  • 400g jasmine rice
  • 1 pack cooked prawns
  • 300g rice vermicelli
  • 150ml coconut milk (I used light)
  • 250ml fish sauce
  • 50g brown sugar
  • 3 lemongrass stalks (I used 1 tsp lemongrass paste)
  • 5 kaffir lime leaves
  • 2 galangal roots – pounded (I used 1 tsp galangal paste)
  • 1 mango
  • stir fry vegetables – mangetout and baby corn are recommended

Method

1.) Soak the vermicelli in a bowl of water

2.) Put the rice on to cook ( I have a rice cooker)

3.) Make the dressing by adding the fish sauce, sugar, lemongrass, lime leaves and galangal to a pan. Heat to boil and then reduce to a thick sauce. If you taste it on its own at this point it will taste disgusting so don’t worry. Assuming you’re using dried kaffir lime leaves, fish them out.

4.) In a wok, stir fry the veg for a couple of minutes then add the coconut milk and the drained vermicelli noodles. Cook off the coconut milk.

5.) Peel and chop up the mango. Add the slices of mango to a big mixing bowl. Add the vermicelli and veg, the cooked rice, the prawns and the dressing and mix it all up. Serve.

Salmon Salad with Marie Rose

I came upon this recipe scanning through Jamie Oliver’s website – ‘Simple Roast Salmon’. The salad dressing is called ‘Marie Rose’ sauce and was created by a famous British chef – Fanny Craddock – back in the 60s. It’s nice to be posting this today as England won their first match in the Euros and I’m feeling patriotic. Back in the 70’s this Marie-Rose sauce was used a lot in ‘prawn cocktails’ and since then it’s come to be seen as a bit outdated. Apparently, however, coincidentally it’s made a bit of a comeback and my husband spotted it in an article on resurging food trends. This and fondue. Was fondue ever out? The usual way to make the sauce is with ketchup which feels a bit like cheating but it taste pretty good.

Serves 4

Ingredients

  • 4 salmon fillets
  • salt and pepper
  • olive oil
  • 4 tbsp low fat yoghurt
  • 2 tbsp ketchup
  • 2 lemons
  • tabasco sauce
  • 2 little gem lettuces
  • 2 handfuls watercress
  • 300g cooked prawns
  • pinch paprika

Method

1.) Preheat the oven to 180 degrees C

2.) Line a baking tray, season the salmon and put the salmon on the tray and drizzle on some oil (skin on top if there is skin)

3.) Cook for about 10 minutes or as per instructions on packet

4.) Make the Marie Rose sauce. Zest a lemon and add to a bowl, squeeze in the juice then add the yoghurt, ketchup,. Season and add a dash of Tabasco

5.) Wash and chop the little gem lettuces and chop. Add to a mixing bowl. Wash the watercress and add to the bowl. Season, chop the other lemon in half and squeeze the juice of one half into the bowl and a drizzle of oil and mix.

6,) Plate up the salad. Divide the prawns between the servings. Add the salmon on top.

7.) Drop over spoonfuls of the Marie-Rose sauce and sprinkle over a pinch of paprika.