Wednesday, 19 July 2017

Spanish fish casserole

You could use any fish in this, really - but I had some lovely haddock and hake (from Paul the fish) in the freezer, so that was what went in for us.

The "spanish" about it is a little bit of heat, a little smokey paprika, peppers and garlic.  It was damn good.

olive oil
Pepper (yellow or red)
White wine
Chilli flakes
Smoked paprika
Tin chopped tomatoes
Tomato puree
vegetable stock

1.  Sautee chopped onion and crushed garlic in olive oil.
2.  Add chunky diced potatoes - I keep the skin on, but peeled on not - either is fine.
3.  Add chopped courgette and pepper, add a pinch of chilli flakes, a pinch of smoked paprika and a smidge of turmeric.
4.  Pour in about a glass of white wine, and about the same of stock.
5.  Simmer, after 5 minutes add a tin of chopped tomatoes, a tablespoon of tomato puree and a tin of water.  Simmer again, covered.
6.  When the potatoes are just about done (15-18 minutes) add fish to the top, and cover again, to let it steam through for about 5-10 minutes (depends how big your fish is).
7.  Serve, scoff ... could have had crunchy bread and a green salad, could have topped with aioli - but it was delicious by itself.

Thursday, 13 July 2017

Pork chop, with cider and mustard sauce

Comfort food!  Pork, mash and cabbage - with a few butter beans with fried onions.  Jazzed it up with some cider and mustard gravy - delicious.

Olive oil
Pork chops
Dry cider
Wholegrain mustard
Chicken stock
Cream cheese/cream

1.  Peel potatoes, boil, steam shredded cabbage on top - then mash the potatoes with butter.  Pop in the oven to get a nice crispy brown top.  Keep the cabbage warm.
2.  Chop onions and fry until golden brown, add drained butter beans.
3.  Fry pork chops, in a little olive oil, on each side for a couple of minutes - keep warm while you make the gravy.
4.  Stir a spoonful of flour into the pork pan, deglaze with dry cider.  Add a little chicken stock and a spoonful of grainy mustard.  Stir and simmer as it thickens a little.  Take it off the heat and stir in a small spoonful of cream cheese (or cream).
5.  Serve, scoff

Wednesday, 12 July 2017

Steak, with garlic butter

There are 3 fantastic butchers in Todmorden Market Hall - this steak was from Nick Fielden - and it was fantastic.  No real recipe here are all the bits were quite straight forward - fried potatoes, steamed petit pois and broad beans, and fried mushrooms with onions.  The steak was cooked on a hot griddle - with a tiny amount of olive oil brushed onto the surface of the meat - for a couple of minutes each side.  Then let it rest for at least 5 minutes.  I put the garlic butter on top as it was resting, it melted gently and was very succulent.

Saturday, 8 July 2017

Trout, with veggies

So these beautiful fresh trout from Paul the Fish ... became this easy and delicious TV dinner.

Roast baby potatoes in olive oil, watch the tennis for 30 minutes ... steam green beans and asparagus, pan fry trout - skin side first - for a few minutes each side ...

Serve, scoff ... whilst watching Andy Murray ...

Friday, 7 July 2017

Smorgasboard (well, a little one)

A gloriously sunny day in Yorkshire, and the veg dodger out, so we had a mini version of a smorgasbord.

A smorgasbord, incase you want to know, is a Swedish buffet which usually has both hot and cold dishes.

Ours had:-

Fried potatoes
Smoked salmon
beech smoked anchovies
Leafy salad
Tomato, avocado, onion and basil salad

No recipes - but - smoked anchovies are amazing - you should try them (even if you think you don't like anchovies).

Wednesday, 5 July 2017

Chicken and chorizo

It was cold, and I was feeling lazy, so wanted a minimum fuss dinner. Chicken thighs are underused - they are cheap, tender and tasty.  To add a bit of oomph I added sliced chorizo, and to fox the veg dodger I included onions and red pepper.  So even though he body swerved the green salad, he did get some veg with his meat.

Olive oil
red pepper
chicken thighs
oven chips
salad leaves

1.  Fry onion in olive oil, add red pepper.
2.  When the onion is a bit soft, it doesn't need to be completely cooked - add chicken pieces, skin side down to brown.  The throw in slices of chorizo.
3.  Transfer chicken to an oven dish,  pour on the other ingredients, cover and bake for about 40 minutes.
4.  Cook oven chips and put out salad.
5.  Serve, scoff

Saturday, 1 July 2017

Spicy haddock goujons, with baby roasties

Easy, tasty, and on the table in under 40 minutes.

Baby potatoes
Olive oil
Sugar snap peas
Piri piri spice
Fennel seeds

1.  Boil potatoes.  When nearly cooked roast in olive oil for about 20 minutes, just to give them a bit of colour.
2.  Prep the veg and steam for 12(ish) minutes.
3.  Mix polenta, piri piri spice and fennel seeds, lightly coat strips of haddock.
4.  Fry the fish in olive oil for a couple of minutes each side - drain on kitchen paper and keep warm in the bottom of the oven.
5.  Serve, scoff.

See, I said it was easy!

Thursday, 29 June 2017

Sunday roast chicken and cauliflower cheese

Just delicious - you really can't beat  good roast chicken sometimes, and this was one of those times.

Olive oil
Chicken rub
Green beans
Soya milk (or dairy milk)
Grainy mustard

1.  Roast potatoes in olive oil, for about an hour and a quarter.
2.  Cut a bulb of garlic in half, and a lemon in half - stuff half the garlic, half a lemon, half a garlic, half a lemon into the cavity in the chicken.
3.  Rub chicken rub and olive oil all over the chicken - roast - breast side down first for about an hour and a quarter.  After 20ish minutes turn the chicken over and move the potatoes about a bit to allow even cooking.
4.  Steam cauliflower florets and green beans.
5.  Make cheese sauce by boiling the milk, slake cornflour in water and add to the milk to thicken.  Add grated cheese and a spoonful of grainy mustard.
6.  Put the steamed cauliflower in an oven dish and pour over sauce - bake for 20 minutes, or so.  Keep the green beans warm
7.  Check the chicken - if you insert a sharp knife into the fattest bit the juices should run clear.
8. Serve, scoff ... hide any seconds you might want for lunch. The veg dodger finished everything else off for a midnight feast.

Thursday, 22 June 2017

Salmon salad wraps

 The hottest June day in 40 years!  Well!  Actually, it wasn't that hot in Tod in comparison with the rest of the country - but it was a lovely summer's day - so what better than a light salady (is that even a word) dinner (the veg dodger was not home, so that made it easier).   We had some broad beans in the fridge too, so a garlicky bean medley joined the steamed salmon and salad in the wraps - delicious.

Broad beans
Green beans
Olive oil
Red pepper
Baby plum tomatoes
Spring onion
Avocado oil
Balsamic vinegar
Tortilla wraps
Garlic mayonnaise

1.  Double peel the broad beans, and steam with green beans.
2.  At the same time steam the salmon - put it on some greaseproof paper in a second layer of the steamer.
3.  Crush a big clove of garlic and heat gently in olive oil.
4.  Splash wraps with a tiny splash of water - just to create a little steam - wrap tightly in foil, and put in a medium oven for a few minutes to heat through.
5.  Make the salad - shred the lettuce, chop the other bits and toss.  Dress lightly with avocado oil and balsamic vinegar.
6.  Serve, build wraps ... like this ....

7.  Roll the wrap over, and scoff .... with lots of filling most of it falls out, so this can end up being a delicious messy event!

Wednesday, 14 June 2017

Vegan curry

It's British Nutrition Foundation Healthy Eating week, and World Meat Free Day - we also had leftover roast potatoes (unbelievably!) so, I fashioned together some vegan curry thingies.

Basmati rice
Red lentils
Tikka masala paste
Olive oil
Black mustard seeds
Fennel seeds
Cumin seeds
Coriander seeds
Chilli flakes
Green beans
Tinned tomatoes
garam masala
Curry leaves
Cardomon pods
Cumin seeds

Start the rice, then the dhal ... then the two curries - then go back to finish the dhal.


Put rice in a heavy pot, cover with cold water to an inch above the surface of the rice, stir once and bring to the boil.  Slam the lid on and turn right down. Leave for 20 minutes.


Boil red lentils until they are gloop.  Just before serving stir in the tarka - hot olive oil, with curry leaves, cardamon pods, chllies and cumin seeds flash fried.

Bombay potatoes

Sautee chopped onion and garlic in olive oil, add a spoon of tikka masala paste and left over potatoes.  Stir around - add half a tin of chopped tomatoes and the same of water and leave to simmer.

Vegetable curry

Sautee chopped onion, crushed garlic and spices.  Add chopped vegetables - beans, mushrooms and cauliflower today ...  add half a tin of tomatoes and the same of water, lid on and simmer until veg are softer ... stir in garam masala to taste, add more tomatoes/water if needed.

Serve, scoff ...