Author: bridgete

Categories
Vegetarian

Portobello Mushrooms Stuffed with Spinach and Goat Cheese

  • Mushrooms
  • onions
  • garlic
  • red pepper
  • spinach
  • tomatoes
  • goat cheese
  • hot sauce
  • breadcrumbs
  • mozzarella
  1. Prep the oven: Preheat oven to 200c (400°F).
  2. Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
  3. Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the red pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Stir in the tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Cook for an additional 2 minutes.
  4. Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
  5. Bake: Bake for 10 minutes or until the cheese melts.

VERSION 2

Marinated mushrooms

  • 1 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 2 garlic cloves, pressed
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup Marsala (optional)
  • 4 large fresh thyme sprigs
  • 6 large portobello mushrooms

For filling:

  • 1 10-ounce package frozen spinach
  • 1 pound button mushrooms
  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion (such as Maui or Vidalia)
  • 3 garlic cloves, pressed
  • 1/4 cup plus 6 tablespoons finely grated Parmesan cheese
  • 1/4 cup unseasoned dry breadcrumbs
  • 1 5-ounce package soft fresh goat cheese, crumbled

Step 1

Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.

For filling:

Step 2

Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.

Step 3

Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.

Step 4

Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.

Step 5

Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

Categories
Shrimp

Shrimp and Grits Style Risotto

  • 16 large shrimp,peeled and deveined
  • 2 lemons, juiced, several slices of peel reserved
  • 3 sprigs fresh thyme
  • 6 tablespoons olive oil, divided
  • 1/2 teaspoon crushed red pepper flakes
  • smoked salmon, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup chopped flat-leaf parsley leaves
  • 1 cup dry white wine
  • 1 small onion, finely chopped, about 1 cup
  • 1 1/2 cups chopped plum tomato, about 3 medium
  • 2 cups fish stock
  • 1/2 cup half and half, warmed
  • 1 1/2 cups sliced mushrooms
  • 1 cup long grain arborio superfino
  • Dash or more of tabasco, more at table
  • 4 scallions, sliced with some green tops
  1. Place shrimp in a bowl with lemon juice, a few strips of lemon peel, thyme, 3 tablespoons of the olive oil, crushed red pepper flakes and toss to coat. Let marinate for at least 30 minutes.
  2. In a medium skillet, cook bacon over medium low heat to render fat; remove with a slotted spoon once bacon has cooked to golden but not crisped and drain on paper towel lined plate.
  3. Add remaining olive oil to bacon fat in pan; cook garlic and parsley together until very fragrant. Add tomatoes to pan and cook 2 to 3 minutes over medium heat. Add shrimp (with its marinade) and cook one minute per side. Add wine, bring to a simmer, removing shrimp after 1 minute. Set aside in a covered bowl. Add fish stock to remaining liquid and keep at a low simmer.
  4. In a dutch oven, heat butter and saute onion until golden over medium high heat. Add mushrooms, and cook until golden. Stir in rice and cook until translucent.
  5. Over a period of 20 minutes, add stock mixture 1/2 cup or so at a time, stirring until all the liquid is absorbed with each addition. When all but a half a cup or so of liquid remains to be added and the rice is al dente stir in bacon and shrimp, and a few dashes of tabasco. Finish the dish with the warm half and half and a squeeze of lemon. Put the lid on the dutch oven and let the risotto rest for 5 minutes before serving topped with scallions and more Tabasco at table if desired.
Categories
Vegetarian

Vegetable Lasagna

  • 2 tablespoons extra-virgin olive oil
  • 3 large carrots, chopped (about 1 cup)
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 medium yellow onion, chopped
  • ¼ teaspoon salt
  • 5 to 6 ounces baby spinach

Tomato sauce (or substitute 2 cups prepared marinara sauce)

  • 1 large can (28 ounces) diced tomatoes
  • ¼ cup roughly chopped fresh basil + additional for garnish
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes

Remaining ingredients

  • 2 cups (16 ounces) low-fat cottage cheese, divided
  • ¼ teaspoon salt, to taste
  • Freshly ground black pepper, to taste
  • 9 no-boil lasagna noodles (I make fresh pasta and cook it)
  • 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
  3. Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
  4. Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
  5. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have a little over 2 cups sauce). Rinse out the food processor and return it to the machine.
  6. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.
  7. Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not puréed!), about 5 to 7 times, stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add ¼ to ½ teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine. Now it’s lasagna assembly time!
  8. Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
  9. Top with 3 more noodles, followed by the remaining cottage cheese mixture (we’re skipping the tomato sauce in this layer.) Sprinkle ½ cup shredded cheese on top.
  10. Top with 3 more noodles, then spread ¾ cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.
  11. Wrap a sheet of parchment paper or foil around the top of the lasagna (don’t let it come into contact with the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown.
  12. Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve.
Categories
Salad

Nasi Goreng with Mackerel

225g (8oz)long grain rice
2 x 175–225g (6–8oz)mackerel, cleaned
2large eggs
Sunflower oil, for frying
6large shallots, sliced
175g (6oz)peeled, cooked North Atlantic prawns
1 tbsplight soy sauce
5cm (2in)piece of cucumber, quartered lengthways and sliced
4spring onions, chopped
For the nasi goreng paste:
3 tbspgroundnut oil
4large garlic cloves, roughly chopped
2large shallots, roughly chopped
15g (½oz)roasted salted peanuts
6medium-hot red chillies, chopped
1 tbsptomato purée
½ tspblachan (dried shrimp paste)
1 tbspketjap manis (sweet soy sauce)

First make the nasi goreng paste: put all the paste ingredients into a food processor and blend. Then cook the rice in boiling, salted water for 15 minutes, until just tender. Drain, rinse well and then spread it out on a tray. Leave to cool.

Preheat the grill to high. Season the mackerel on both sides with salt and pepper. Lay them on a lightly oiled baking sheet or the rack of a grill pan and grill for 4 minutes on each side. Leave them to cool and then flake the flesh into large pieces, discarding the bones.

Next, beat the eggs with salt and pepper and then heat a little oil in a frying pan and make three omelettes. The object is to get them as thin as possible. Cook each one till the egg has lightly set on top, then flip over and cook a few seconds on the other side. Roll the omelettes up and leave them to cool. Then thinly slice the omelettes into strips.

Pour 1cm (½in) of sunflower oil into a frying pan. Add the shallots and fry over a medium heat until crisp and golden brown. Lift them out with a slotted spoon and leave to drain on kitchen paper. Spoon 2 tablespoons of the oil from frying the shallots into a large wok and get it smoking hot. Add 2 tablespoons of the nasi goreng paste and stir-fry for 2 minutes.

Add the cooked rice and stir-fry over a high heat for 2 minutes, until it has heated through. Add the prawns, the strips of omelette, the fried shallots and the flaked mackerel and stir-fry for a further minute. Add the soy sauce, cucumber and most of the spring onions, toss together well and then spoon onto a large, warmed plate. Sprinkle with the remaining spring onions and serve immediately.

Categories
Fish Salad

Salmon and Pea Puree over Fennel and Pear Salad

  • 2 salmon fillets
  • Salt and pepper to taste;

  • Salmon marinade:
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp olive oil
  • A couple drops of worcestershire sauce;

  • Orzo soaked in fennel broth:
  • 1 box orzo
  • 2 cups stock
  • 1-2 shallots (optional)
  • 1 tsp olive oil;

  • Fennel and pear salad:
  • 1/2 bulb fennel
  • Pear balsamic vinegar
  • 2 sliced pears
  • 1 sliced red onion;

  • Pea puree:
  • English peas (1 bag frozen)
  • 1 pint low-fat or regular cream

Salad: Slice one half of the fennel, the pears, and red onion.

Add a touch of balsamic or pear balsamic vinegar, salt, and pepper.

Make the night before to let soak overnight if you have time.

Orzo: Warm up broth on stovetop.

Add ½ of the sliced fennel bulb (I also like to add the frond for flavor).

In a separate pan, sauté shallots until translucent (optional). Add fresh parsley or rosemary (optional).

Add orzo and olive oil and cook slowly. Cooking the orzo slowly will allow it to absorb the flavor of the fennel.

Pea puree: Blanch peas in boiling salt water for one minute; shock in ice water.

Warm cream and reduce by half.

Combine cream and peas in a food processor and puree until smooth.

Salmon: Mix together marinade ingredients and cover salmon.

Grill or bake salmon (I like to bake salmon wrapped in parchment paper for 25 minutes at 400 degrees).

Add fresh or dried parsley or rosemary or garlic (optional).

Plate (pea puree on bottom, then salmon; salad and orzo on side)

Categories
Scallops

Foil-Packet Scallops With Caper-Raisin Butter

  • Foil-packet scallops
  • 3 cups  chard (can use spinach or Cavalo Nero)- , rolled like a cigar and cut into 1/2-inch strips
  • 1 teaspoon olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 4 scallops
  • White rice, for serving (optional)

  • Caper-raisin butter
  • 2 tablespoons non-pareil capers
  • 2 tablespoons golden raisins
  • 1/4 cup water
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon malt vinegar
  • Kosher salt and freshly ground black pepper, to taste
  1. oil-packet scallops
  2. Preheat oven to 400°F.
  3. Place rainbow chard in the center of a large rectangular sheet of aluminum foil. Drizzle over olive oil and season lightly with salt and pepper.
  4. Top the chard with scallops. Smear the caper-raisin butter over each scallop, then season with more salt and pepper.
  5. Fold over each side of the aluminum foil until you have an enclosed square packet. Place on a sheet pan and bake for 15 to 20 minutes, or until the scallops are just cooked through.
  6. Serve with optional white rice and an ice-cold beer.
  1. Caper-raisin butter
  2. Boil the capers, raisins, and water together for about 10 minutes, until the raisins have plumped up and water has reduced significantly.
  3. Puree in a food processor with the butter, vinegar, salt, and pepper. Store in a jar or container with a tightly fitted lid, refrigerated, for up to a week. Tastes great with scallops, pasta, roasted cauliflower, and raw bitter vegetables.
Categories
Fish

Salmon Moqueca

  • Fish and Marinade
  • 1 1/2 pounds wild salmon fillets
  • 1 28-ounce can of peeled whole tomatoes, undrained
  • 1 onion, peeled and roughly chopped
  • 1 cup cilantro, chopped
  • 2 garlic cloves, cut in half
  • 1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy)
  • 1/4 cup lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • For the Stew
  • 2 tablespoons olive oil
  • 1 large sweet potato, peeled and diced
  • 1 zucchini, chopped
  • 2 red peppers, chopped (or one yellow/orange)
  • 1/2 cup water (or fish stock)
  • 3/4 cup organic whole coconut milk
  • 1/2 cup minced green onion (bottom parts only)- for garnish
  • 1/2 cup cilantro, chopped- for garnish
  1. Fish and Marinade
  2. Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.
  1. For the Stew
  2. Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed so it doesn’t burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
  3. Add fish and marinade and simmer for 10 to 15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.
Categories
Vegetarian

Mushroom Wellington

  • MUSHROOM FILLING
  •  large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)
  • ½ cup plus 5 tablespoons olive oil
  •  Kosher salt and black pepper
  • 900grams (2 pounds) mixed mushrooms, such as shiitake, oyster and cremini
  • 4 shallots, finely chopped (about 1 packed cup)
  • 6 garlic cloves, finely chopped
  • 2 tablespoons finely chopped fresh rosemary
  • ⅓ cup port, or 1 to 2 tablespoons good-quality aged balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh thyme leaves
  • 1 cup finely chopped toasted walnuts (about 4 ounces)
  •  Ice, for cooling

  • ONIONS
  • 3 tablespoons unsalted butter
  • 2 medium yellow onions (about 1 pound), peeled and cut into 1/4-inch rounds
  • ¾ teaspoon light or dark brown sugar
  • 1 ¼ teaspoons kosher salt
  • ¾ teaspoon black pepper
  • 1 cup apple cider or apple juice
  • 1 tablespoon good-quality aged balsamic vinegar (optional)

  • ASSEMBLY
  •  All-purpose flour, for dusting
  • 1 (14-ounce) package puff pastry
  • 1 large egg, beaten

  • FOR THE PORT REDUCTION (OPTIONAL):
  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 2 teaspoons whole black peppercorns
  • 1 ½ cups good-quality port
  • 1 ½ cups vegetable stock
  • 3 fresh thyme sprigs
  • 3 tablespoons unsalted butter
  •  Kosher salt and black pepper
  1. Wipe the portobello mushrooms clean using barely moistened paper towels. Remove the stems, then slice off the excess mushroom rim that curls over the gills. (You are making sure the stem side has a flat surface so it will sear properly.) Reserve the stems and scraps for use in Step 2. Brush the portobello mushroom caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 4 to 5 minutes, then flip and cook until softened, about 4 more minutes. Transfer to a wire rack, gill-side down, to cool.
  2. Prepare the mushroom filling: Separate and reserve any mushroom stems. Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse until chopped into small pieces. (They should range from 1/4 inch to 1/2 inch in size.) Transfer the chopped mushrooms to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems and the reserved portobello mushroom stems and trimmings into 1/4-inch pieces; add them to the large bowl. (Chopping most of the mixed mushrooms in the food processor will save you some time, but you’ll want to chop some by hand for texture.)
  3. Prepare an ice bath in a large bowl. (You’ll use this to quickly cool the cooked mushrooms in Step 4. If preparing in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm 1/4 cup olive oil over medium-high heat. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. (You’ll add soy sauce later, so avoid overseasoning at this stage.) Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl and repeat with the remaining 1/4 cup oil and the remaining mushrooms, shallots, garlic and rosemary.
  4. Once the second batch of chopped mushrooms is cooked and caramelized, return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 5 minutes. (If using balsamic vinegar instead of port, reduce the cook time to 1 to 2 minutes.) Transfer the mushroom mixture back to the medium bowl and stir in the walnuts. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes.
  5. Prepare the cider-caramelized onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sprinkle with the sugar, salt and pepper, and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the cider and cook, stirring every few minutes, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then transfer to a bowl to cool.
  6. Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry and set it on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Transfer the parchment paper and puff pastry to a large sheet pan. Rotate the sheet pan, if needed, so that one of the 16-inch sides is closest to you. Arrange half the cooked mushroom mixture in a strip in the center of the puff pastry (it should be about 4-by-10 inches), leaving a 1½-inch border at the ends. Arrange the caramelized onions in a single, 3-inch-wide strip on top of the mushroom mixture, leaving about ½ inch of the mushrooms exposed on both sides. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large to all fit in a row, square off edges so the cut sides lay snugly without overlapping.) Spoon the remaining mushroom mixture on top of the filling, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top. (You can shape this the same way you might shape a freeform meatloaf.)
  7. To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal. Trim any parchment paper that extends beyond the sheet pan.
  8. Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry, not the second layer.) You can also slice small decorative vents in the puff pastry (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry.
  9. Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.
  10. While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, until softened, about 3 minutes. Add the port, stock and thyme, and cook over medium-high until the sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Strain the sauce, discarding the solids. (You should have about 1/2 cup sauce.) Cover and set aside until ready to serve. When ready to serve, warm the sauce over medium. Once warmed, whisk in the butter, season to taste with salt and pepper and serve.
  11. To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top
Categories
-sides Vegetarian

Crispy Roast Potatoes

  • Kosher salt
  • 1/2 teaspoon (4g) baking soda
  • 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
  • 5 tablespoons (75ml) extra virgin olive oil
  • Small handful picked fresh rosemary leaves, finely chopped
  • 3 medium cloves garlic, minced
  • Freshly ground black pepper
  • Small handful fresh parsley leaves, minced
  1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
  2. Meanwhile, combine olive oil, with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
  3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
  4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Categories
Fish

Lemon Cream Oven Baked Cod

  • 4 x 150- 180g / 5 – 6 oz fish fillets , about 1.5cm / 1/2″ thick, skinless and boneless (Note 1)
  • 50g / 4 tbsp unsalted butter
  • 1/4 cup cream
  • 1 – 2 garlic cloves , minced
  • 1 tbsp Dijon mustard
  • 1 1/2 tbsp lemon juice
  • Salt & pepper
  • 1 1/2 tbsp shallots, finely chopped
  • Fresh parsley and lemon slices , to serve

Preheat oven to 200°C / 390°F (all oven types).

Place fish in a baking dish – ensure the fish isn’t crammed in too snugly. Sprinkle both sides of fish with salt and pepper.

Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.

Sprinkle fish with shallots, then pour over sauce.

Bake for 10 – 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.