Author: bridgete

Categories
Fish

Smoked haddock and oyster quiches

  • small sweet potato, peeled and cut into 2cm dice 
  • 2 tbsp olive oil
  • Salt and black pepper  
  • 1 tsp maple syrup     
  • 1 small leek, outer leaves removed, the white thinly sliced on an angle  
  • 150ml whole milk  
  • 140g piece haddock fillet, skinless and boneless  
  • 1 tsp black peppercorns  
  • 2 bay leaves  
  • 250g puff pastry  
  • Flour, for dusting  
  • 1 egg  
  • 120ml double cream  
  • 1 tsp mustard powder  
  • Finely grated zest of ½ lemon  
  • 10g tarragon leaves, chopped  
  • 85g tin smoked oysters, drained and each oyster cut in half
  1. Heat the oven to 200C/390F/gas mark 6. In a bowl, mix the sweet potato with a tablespoon of oil, a quarter-teaspoon of salt and a little black pepper. Tip on to a small baking tray and roast for 20-25 minutes, until cooked and starting to brown. Tip back into the bowl, add the maple syrup, mash roughly and set aside.
  2. Heat the remaining oil in a medium sauté pan on a medium flame. Add the leek, an eighth of a teaspoon of salt and a little black pepper, fry for four minutes, stirring, until cooked, then tip into a bowl.
  3. Give the sauté pan a wipe, then add the milk, haddock, peppercorns and bay leaves. Bring to a simmer, cover and cook for four minutes, until the fish flakes when touched. Remove from the heat, set aside to cool, then lift out the fish with a slotted spoon and break into a bowl, in roughly 2cm pieces. Cover and refrigerate; discard the milk and aromatics.
  4. Turn down the oven to 180C/350F/gas mark 4. On a lightly floured surface, roll out the pasty to 2mm thick, then cut into circles to fit six 8cm-diameter, crinkle-edged tart cases with removable bases. Press the pastry into the moulds, trim the edges and prick all over with a fork. Place baking paper discs in each and fill with baking beans. Transfer to a baking tray, rest in the fridge for 10 minutes, then bake for half an hour. Remove the paper and beans, bake for 10 minutes more, until turning golden brown, then set aside to cool.
  5. While the tart shells are cooking, put the egg, cream, mustard, lemon zest and chopped tarragon in a bowl with an eighth of a teaspoon of salt and a grind of black pepper. Whisk to combine, then pour into a small jug.
  6. Spoon a 3mm-thick layer of sweet potato mash into each tart base. Dot the oyster halves on top, followed by the haddock and leek: you want to be able to see everything. Divide the cream between the tarts, then bake on the top shelf of the oven for 20 minutes, until set. Leave to rest for five minutes, then serve.

Categories
Vegetarian

Braised Eggs with Leek and Za’atar

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil, divided
  • 2 extra-large leeks (or 4 small), trimmed and thinly sliced (about 6 cups)
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/4 cups low-sodium vegetable broth
  • 1/2 small preserved lemon, seeds discarded, skin and flesh finely chopped
  • 1 teaspoon cumin seeds, lightly toasted and crushed
  • 7 ounces baby spinach leaves (about 7 packed cups)
  • 6 large eggs
  • 3 1/4 ounces feta cheese, crumbled into 3/4-inch pieces (about 1 generous cup)
  • 1 tablespoon za’atar
  1. Heat the butter and 1 tablespoon of the oil into a large sauté pan with a lid and place over medium-high heat. Once the butter starts to foam, add the leeks, 1/2 teaspoon of salt, and plenty of pepper. Fry, stirring frequently, until the leeks are soft, about 3 minutes. Add the vegetable broth, lemon, and cumin. Bring to a boil and cook until most of the broth has evaporated, 4 to 5 minutes. Add the spinach and fold in until wilted, about 1 minute.
  2. Reduce the heat to medium. Use a large spoon to make 6 indentations in the mixture. Break 1 egg into each space. Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer until the egg whites are set but the yolks are still runny, 4 to 5 minutes. Meanwhile, mix the za’atar with the remaining 1 tablespoon of oil.
  3. Brush the za’atar over the eggs. Serve at once, straight from the pan.
Categories
Salad Vegetarian

Cauliflower, Pomegranate and Pistachio Salad

  • 1 large cauliflower
  • 1 medium onion roughly sliced (130gr)
  • 80ml olive oil
  • 25gr parsley roughly chopped
  • 10gr mint roughly chopped
  • 10g taragon roughly chopped
  • Seeds for 1/2 of a medium pomegranate
  • 40gr pistachio nuts lightly toasted and roughly chopped
  • 1 tsp ground cumin
  • 1 1/2 tbsp lemon juice
  • salt

Preheat oven to 200c

Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets roughly 3cm wide and add these to a separate bowl with cauliflower leaves and onion. Toss everything together with 2 tbsp oil and 1/4tsp salt and spread out over a parchment lined baking tray. Roast for about 20 minutes until cooked through and golden-brown. Remove from the oven and set aside to cool.

Once cooled, put the roasted vegetables into a large bowl with the 50ml oil, the grated cauliflower and the remaining ingredients along with 1tsp salt. Toss gently just to combine, then serve.

Categories
Fish

Salmon with Pinenut, Currant & Olive salsa

  • 100 g dried currants
  • 4 salmon filets, skin on no bones
  • 100ml olive oil
  • 4 celery sticks cut into 1 cm pieces (180g) leaves removed but saved for garnish
  • 30g pine nuts, roughly chopped
  • 40g capers, plus 2 tbsp of their brine
  • 40g large green olives, pitted and cut into 1cm pieces (about 8)
  • 1 good pinch of saffron threads (1/4 tsp) mixed with 1 tbsp hot water
  • 20g parsley roughly chopped
  • 1 lemon finely grate the zest to get 1 tsp then juice to get 1 tsp
  • salt and pepper

Cover the currants with boiling water and set aside to soak for 20 minutes while you prep the salmon and make the salsa.

Mix the salmon with 2 tsp oil, salt and pepper and set aside.

Put 75ml of olive oil into a large saucepan and place on high heat. Add the celery and pinenuts and fry for 4-5 minutes, stirring frequently until the nuts begin to brown (dont take your eyes off of this as they will easily burn) Remove the pan from the heat and stir in the capers and brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add along with the parsley, lemon zest and juice. Set aside.

Put the remaining 1 tbsp of oil into a large pan and place on medium high heat. Once hot, add the salmon filets, skin side down and fry for 3 minutes. Reduce the heat to medium then flip the filets and continue to fry for 2-4 minutes.

Categories
Fish

Halibut with Tomatoes and Tahini

  • 800gr halibut
  • 60ml olive oil
  • 1-2 red chilis
  • 3 cloves garlic
  • 1 tsp caraway seeds plus a few extra to serve
  • 1 dried ancho chili or 1 tsp sweet smoked paprika
  • 1kg plum tomatoes
  • 2 tbsp tomato paste
  • 1/2 tsp sugar
  • 5gr parsley chopped
  • 50 gr tahini
  • 1 tbsp lemon juice

Season the fish with salt (1/2 tsp) and set aside.

Put the oil in a frying pan and fry the chilis at medium high heat 2 minutes. Add garlic, caraway seeds and ancho chili and continue to fry for 1 minute. Add tomatoes, paste, sugar and 1.2 tsp salt, then bring to a boil. Reduce to medium heat and leave to simmer for 15 minutes.

Add fish, cover and cook 10 minutes.

Add lemon to tahini with 60ml water and 1/8tsp salt.

When ready to serve, take the fish out and set aside keeping warm. Cook the sauce until thick. Add salt if needed. Place fish on the plate, add the tomato sauce and tahini sauce and sprinkle with parsley.

Categories
Fish

Monkfish Skewers

  • 1 kg Monkfish cut into 2.5cm cubes
  • 50gr parsley chopped
  • 2 garlic cloves crushed
  • 1/2 tsp chili powder
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • lemon wedges for serving

Hawayej spice mic

  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1 1/2 tsp cumin seeds
  • 4 whole cloves
  • 1/2tsp ground cardamon
  • 1 1/2tsp ground turmeric

First make the spice mix by putting the peppercorns, coriander, cumin and cloves in a pestle and morter and grind. Stir in the cardamon and tumeric and add to a large bowl.

Add the fish chunks, parsley, garlic, chili flakes, lemon juice and 1 tsp salt to the bowl. Mix well with your hands and massage the spices into the fish, Cover and let marinate in the fridge for 6-8 hours. (1 hour minimum)

Skwer the fish leaving a space between and heat the barbeque to hot. Brush the kebabs with oil and cook in batches for about 2 minutes each side. Serve with lemon.

Categories
Fish Salad

Courgette Anchovy Salad

  • 5 Courgettes
  • 2 anchovies filets in oil, rinsed, patted dry and finely chopped
  • 2 1/2 tbsp olive oil
  • salt
  • 1 garlic clove peeled and crushed
  • 3 baby courgettes, sliced as thinly as possible about 1 mm thick
  • 15gt basil leaves
  • 20gr pine nuts lightly crushed
  • 10gr parmesan grated fine

Turn the grill to its highest setting. Put the big courgettes on a baking tray lined with foil, then cook them about 10cm below the grill for up to an hour, turning them halfway, until the skins are very crisp and brown. Set aside and let cool until they can be handled and peel off the skins or cut them lengthwise and scoop out the flesh. Put the flesh in a colander for at least half and hour to drain.

Put the drained flesh in a bowl and mix in the anchovies, 2 tbsp and a quarter tsp salt, garlic, sliced baby courgettes and two thirds of the basil.

\hear a pan and use the remaining oil to fry the crushed pine nuts for about 3 minutes until golden brown.

Add the pine nuts to the bowl and mix. Serve on plates sprinkle with parmesan and remaining basil leaves.

Categories
Vegetarian

Sweet Potato Curry

  • 1 tbsp oil
  • 2 garlic cloves minced
  • 2 red onions diced
  • 1 thumb sized piece of ginger minced
  • 1 red chili diced
  • 750 gr sweet potatoes diced into small squares
  • 1 generous pinch of salt
  • 1/2 to 3/4 c water
  • 1 1/2 tbsp curry powder
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 1 can of lentils (or chickpeas)
  • 2 c or 1 bag of baby spinach
  • 1 tbsp lime juice

Add oil to the pan and fry garlic, onions, ginger and chili until browned. Add the sweet potatoes and fry for a few minutes then add the salt and mix. Then add the water and cover to let steam for 15 minutes.

Add curry powder, tomatoes, coconut milk, lentils spinach and lime juice and cook until spinach is wilted.

Categories
Scallops

Green Coconut Curry with broccolini & Seared Scallops

GREEN COCONUT CURRY SAUCE:

  • 2 teaspoons coconut oil, divided
  • ¾ cup finely chopped white onion
  • ½ Serrano (or jalapeno), minced  
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons green curry paste 
  • 1 tablespoon minced fresh garlic
  • 1 can coconut milk   (14.5 ounces)
  • 2 tablespoons fish sauce
  • 2 teaspoons honey 
  • 12 ounces broccolini (¾ pound)

PAN-SEARED SCALLOPS:

  • 2 tablespoons vegetable oil
  • 1 pound scallops, patted dry (about 12 scallops)

TO SERVE:

  • Chopped fresh Cilantro, basil and scallions to serve
  • Like wedges to serve

GREEN COCONUT CURRY SAUCE:

Heat 2 teaspoons coconut oil over medium-high in a sauté pan, add onion, serrano and ginger and cook until softened, about 5 minutes.

Stir in curry paste and garlic and cook 30 seconds. Stir in coconut milk, fish sauce and honey; bring to a simmer and cook until slightly thickened and flavors have melded, about 12 minutes, stirring occasionally.

Stir in broccolini, cover and cook until tender, 8–10 minutes. (I used spinach which is also good)

PAN-SEARED SCALLOPS:

Meanwhile, heat 1 tablespoon vegetable oil in a skillet over high heat until just smoking.

Add half of the scallops and cook, without moving, until browned and naturally release, 1½–2 minutes, flip and cook until browned and naturally release, about another 1½ minutes; transfer scallops to a plate. Repeat process with remaining tablespoon vegetable oil and scallops.

TO SERVE:

Divide rice, curry mixture and scallops between 4 serving bowls. Sprinkle with cilantro, basil and scallions. Serve with lime.

Categories
Desserts

Food Wishes Chocolate Puddino

Puddings:

  • 8 ounces dark chocolate chips
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 6 large eggs
  • ⅓ cup white sugar
  • 1 cup whole milk
  • 1 ¼ cups heavy cream
  • ¼ teaspoon vanilla extract
  • 1 tablespoon unsalted butter

Directions

Instructions Checklist

  • Step 1Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
  • Step 2Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
  • Step 3Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
  • Step 4Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
  • Step 5Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
  • Step 6Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
  • Step 7Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
  • Step 8Garnish with shaved chocolate and serve.

https://www.allrecipes.com/article/chef-johns-chocolate-puddino/