Wednesday, 23 July 2014

Cheesy Stuffed Baked Cod

I managed to make a booboo again! I forgot to put the cheese on before the cracker crumb so put it on top instead. The dish was still delicious, but I think it would have been even better with the cheese next to the fish! It also called for Muenster cheese, but that doesn't exist here so I swapped it for cheddar. I served it with crushed new potatoes and a variety of veg.

















Cheesy Stuffed Baked Cod (from A Family Feast)
(Serves 4)

4 cod or haddock fillets
salt and pepper
4 slices cheddar cheese
25 Ritz Crackers, crushed
juice half a lemon
zest  half a lemon
1 tsp garlic powder
1/8 tsp pepper
1 tbsp chopped parsley
¼ tsp paprika
1/8 tsp Worcestershire sauce
8 tbsp butter, melted (1 stick)
125ml milk
½ lemon cut into four wedges
 
Preheat oven to 200C.
 
Spray a baking pan with cooking spray and place the fish fillets in the pan. Season the fish with salt and pepper. Place the slices of cheese evenly over the fish.
 
Combine the cracker crumbs with the lemon juice, lemon zest, garlic powder, pepper, parsley flakes, paprika, Worcestershire sauce and melted butter. Mix well.
 
Gently pile the cracker mixture over fish. Try to leave the stuffing loose and not packed down.
 
Pour the milk around fish but not over. Place the lemon wedges in the milk next to the fish.
 
Cover with a piece of parchment paper and then cover with foil, sealing tightly around the edges.
 
Bake covered for 15 mins, then remove the parchment and foil and bake uncovered for five more mins, or until it flakes apart with a fork.

Tuesday, 22 July 2014

Lemon Icing

As part of my leaving do at Mad Hatters, one of the girls made cupcakes with lemon icing. Oh my goodness they were so good that I had to ask for and post the recipe. So what is below is what she sent me! The cupcakes were just vanilla cupcakes so use whatever recipe you choose.
















Lemon Icing (from Mary Berry)
(For 12 cakes)
75g unsalted butter, softened
250g icing sugar
4 tbsp milk
3 tbsp lemon curd
beat butter until creamy, gradually beat in the icing sugar and milk, when the mixture is light and smooth beat in lemon curd, put it on cake, distribute to distraught innocent library children you are mercilessly leaving!! :D

Monday, 21 July 2014

Tuna Pasta Salad with Dill and Peas

This is a very simple tuna pasta salad, along the vein of my usual smoked salmon pasta salad but with the addition of a lovely vinegary hit of capers.
















Tuna Pasta Salad with Dill and Peas (adapted from Lauren's Latest)
(Serves 4)

250g dried pasta shapes
120g frozen peas
1 small red onion, diced
2 tbsp capers
2 cans tuna, drained
juice half lemon
3 tbsp mayonnaise
3 tbsp yoghurt or creme fraiche
2 tbsp dill
salt and pepper

Bring a pan of water to the boil and cook the pasta according to packet instructions, adding the peas for the last 2-3 mins of cooking time. Drain pasta and peas and run under the cold tap, drain again well.
 
Add the pasta and peas to a large bowl and add the remaining ingredients until everything is evenly coated in the sauce. Pack into a lunch box or serve.

Sunday, 20 July 2014

Meal Planning Monday

Last week was really lovely, I went to the wedding dresses exhibition at the V&A, which was stunning and had lunch at Comptoir Libanese. Hopefully this is it's the first of many visits to the exhibition as I know lots of people want to go. 

I also went home to see my Mum and got lovely fruit from the pick your own farm, bought new seeds for the garden, my Father had cut an article out the newspaper about growing things in pots and the only one I hadn't tried is pea sprouts, so now I am! I also got some lovely meat from a local butcher. Here closer to home in Walthamstow I also discovered the East London Sausage company in the Village, and got a lovely variety of sausages including wild boar and forest fruits, I can't wait to try them. I also had a look at the history of my flat and painted my outdoor table and chairs! 

Whilst I was with my Mum we went out for lunch to a local garden centre, Olive Grove Nurseries near Polebrook, which has a pizza oven, it does amazing mezze platters too. I ordered the breakfast pizza and it was so so good. It had black pudding, mushrooms, bacon and egg on it, it was probably one of the best pizzas I have ever eaten.


This week is equally busy. I'm meeting friends on both Tuesday and Wednesday as well as going to the theatre on Tuesday and Sunday and I'm hoping to get a day seat for something during the week. I also have bits and pieces to do around the house as well as the usual Pilates. Three recipes come from Ottolenghi this week, I really love his food and I finally borrowed Plenty from the library, so I have to make a least a couple of things from the book before I have to return it!

Monday
Sausage Barley Salad
Fried Butterbeans, Sorrel and Sumac (Plenty)

Tuesday
Out
Out

Wednesday
Out
Broad Bean Burgers (Plenty)

Thursday
Herring Salad
Lamb Moussaka

Friday
Tortellini Caesar Salad
Chicken with New Potatoes, Prunes and Pomegranate Molasses (Ottolenghi)

Saturday
Crab Cakes and Salad
Out?

Sunday
Tart and Salad
Vietnamese Lamb Shanks with Rice

Lemon Turkey and Mangetout Pittas

This is possibly one of the easiest suppers I have ever made, little prep work, short cooking time, on the plate in no time.













































Lemon Glazed Turkey with Mange Tout (from WW Book of Recipes)
(Serves 2)
(5 WW ProPoints Per Serving)


cooking spray
225g turkey breast strips
125g mange tout
2 spring onions, sliced
1 tbsp clear honey
juice of 1/2 lemon
1 tbsp chopped basil leaves
1 tsp sesame seeds
salt and pepper


Heat a frying pan over a high heat and spray with cooking spray. Add the turkey and cook for 3-4 mins until the meat is well sealed and lightly coloured.


Add the mange tout and spring onions with 1 or 2 tbsp water if needed and stir fry for another 3-4 mins. Add the honey, lemon juice, basil and sesame seeds and season well.


Let the juices come to a boil, coating the turkey with the glaze. Serve in pitta for an extra 4 ProPoints.

Saturday, 19 July 2014

Lentil and Leek Kedgeree Salad with Smoked Mackerel

This was such a different salad. Not something I would ordinarily make but it really appealed and it was really tasty and I would assume fairly healthy too. I served it over lettuce.  I also love the A Salad For All Seasons book, it's given me so many ideas for packed lunches.



























































Lentil and Leek Kedgeree Salad with Smoked Mackerel
(From A Salad For All Seasons - Harry Eastwood) (Serves 6)


4 tbsp oil
450g dried puy lentils
6 leeks, finely sliced
8 cardamom, husks removed, bashed to a powder
2 cloves
2 cinnamon sticks
4 bay leaves
2 tsp ground allspice
2 tsp medium curry powder
salt and pepper
large handful parsley, roughly chopped
600g smoked mackerel fillets, skinned and flaked
3 hard boiled eggs, quartered
4 spring onions, chopped
1 lemon, cut into 6 wedges
pinch cayenne pepper
8 tbsp sour cream
handful chives, snipped


Heat 3 tbsp oil in a large pan and fry the lentils, leeks, cardamom, cloves, cinnamon sticks, bay leaves, allspice and curry powder over a low heat for 20mins.


Add 700ml water to the pan and cover with a lid. Cook for 30 mins until the lentils are cooked and there is no water left in the pan.


Discard the bay leaves, cinnamon sticks and cloves. Adjust the seasoning and a tbsp of oil.


Fork the lentils and leeks to help them cool down before adding the parsley, smoked mackerel, eggs and spring onions.


Squeeze over the lemon juice and sprinkle with cayenne pepper before adding a blob of sour cream and sprinkling chives over each portion.

Friday, 18 July 2014

Salted Caramel Butter Bars

I cannot tell you enough how good these bars are. They went down an absolute storm with my colleagues. I made them as I was getting a bit naughty with a tub of salted caramel in my fridge, When I started spooning it out the tub into my mouth I decided enough was enough! So I made something I could take to work and it was gone within minutes.
















Salted Caramel Butter Bars (from Cookies and Cups)

450g butter
225g caster sugar
188g icing sugar
2 tbsp vanilla 
500g self-raising flour
1 jar salted caramel sauce
 
Preheat the oven to 160°C
 
In a large bowl, cream together the butter and sugars until light and fluffy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and fold in with a metal spoon.
 
Spray a 23cm x 33cm baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in cling film and chill in the fridge.
 
Bake the crust until firm and the edges are a pale golden brown about 20 mins. Transfer the pan to a wire rack and let it cool for about 15 mins.
 
Pour the salted caramel sauce over the crust. 
 
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
 
Return the pan to the oven and bake for 25 - 30 mins until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden.
 
Let cool before cutting into squares.
 
 

Thursday, 17 July 2014

Steak and Potato Salad with Blue Cheese Dressing

I think this is the first time I have ever had or made blue cheese dressing. It really transformed the salad, which was delicious anyway and added an extra dimension of flavour with it's creamy sharp tangyness.
 
















Steak and Potato Blue Cheese Dressing
(Serves 4)

500g new potatoes, halved
2-3 tbsp oil
salt and pepper
 
For the dressing
6 tbsp mayonnaise
6 tbsp buttermilk
1 garlic clove, crushed
1 tbsp white wine vinegar
100g blue cheese, chopped/crumbled
  
vegetable oil, for greasing the pan
3 sirloin steaks

Shredded lettuce

Preheat the oven to 200C. Grease a large baking sheet or line with greaseproof paper first and lightly grease. 
 
Add the potatoes and drizzle with the oil. Sprinkle generously with salt and pepper. Toss the potatoes in the oil and seasoning. Bake for about 30 mins.

In a medium bowl whisk the mayo, buttermilk, garlic and vinegar together. Stir in the blue cheese and season. Pop into the fridge.
 
Lightly oil a large frying pan and set over a high heat. Season the steak.
 
When the pan is smoking hot add the steak. Cook to your liking. Remove to a cutting board and cover with foil. Let it sit for 5-10 mins before slicing.
 
Divide the lettuce among 4 plates followed by the potatoes. Slice the steak thinly against the grain and put on top. Drizzle with the blue cheese dressing and serve.

Wednesday, 16 July 2014

Duck and Green Bean Thai Curry

This was really delicious and flavourful and the long cooking time made the duck so tender. It also wasn't ridiculously hot, just nice and spicy.
















Duck and Green Bean Thai Curry (from Good Food Magazine June 2008)
(Serves 4)

3-4 duck breasts, about 700g/1lb 9oz in total
6 tbsp green or yellow Thai curry paste
1 tbsp light brown sugar
400ml can coconut milk
2 tbsp fish sauce
juice 2 limes
6 kaffir lime leaves, 3 left whole and 3 finely shredded
200g French beans, trimmed
100g baby corn, halved
handful coriander leaves
 
Place a frying pan over a low heat and add the duck breasts, skin-side down, to the dry pan. Slowly fry until the skin is brown and a lot of the fat has rendered off – this can take about 20 mins. Flip them over to seal the other side for 1 min, then remove to a board until cool enough to handle. Pour all but 2 tbsp of the fat from the pan.

While the meat is resting, return the pan to the heat, then fry the curry paste and sugar for 1-2 mins until it becomes fragrant. Tip in the coconut milk, then fill the can with water and add this, too. Add the fish sauce, half the lime juice and the whole lime leaves, then bring to a simmer. Slice the duck breasts, then tip into the curry. Cover the pan, then simmer everything on the lowest heat for 1 hr until the duck is tender. Add the beans to the curry, then continue to cook, covered, for 10 mins until the beans are tender with a slight crunch. Taste and add more lime juice, fish sauce or sugar to season.
 
Stir in the baby corn, cook for 1-2 mins more, sprinkle over the coriander and shredded lime leaves. Serve over rice.

Tuesday, 15 July 2014

Asparagus and Goat's Cheese Potato Salad

This is such a lovely bright and summery salad idea. I simplified the original recipe as I didn't have much time and needed to eat it cold. Even cold it was utterly delicious.

















Asparagus and Goat's Cheese Potato Salad (adapted from Amuse Your Bouche)
(Serves 2)

400g small new potatoes, halved
150g asparagus (around 10 spears), cut into 1 inch pieces
3 spring onions, sliced
salt and pepper
3 sun-dried tomatoes, finely chopped
10 black olives, halved
2tsp basil pesto
75g soft goat's cheese, roughly crumbled
 
Boil the potatoes until just tender, adding the asparagus for the last minute of cooking. When just tender, drain and put into a large bowl.
 
Add the spring onions, chopped sun-dried tomatoes, olives, pesto and goat's cheese, and mix well until the cheese has melted. Leave to cool or serve warm.