Archives for category: Dinner

Sometimes you want some delicious and healthy but without having to spend hours in the kitchen. I often use those lovely, flavoursome salmon fillets that have been lightly smoked, adding another layer of interest to a weekday favourite. Always buy the best salmon you can afford – organic if possible but at the very least from a quality supplier. Check the skin has been properly scaled. Many supermarkets these days don’t bother to scale their fish which I find deeply irritating – no one wants a mouthful of scales and it is really very easy to do, if a little messy! The pesky little things seem to fly all over the place but if you want to eat the skin I do feel that it must be scale free.
This recipe involves roasting the veg in a spiced oil and anything will work well, particularly root vegetables and cauliflower. I love beetroot with this for the colour but you could use potato, celeriac, squash, sweet potato, carrots, cauliflower etc. A little cooking spinach wilted in at the end adds colour and an ironey burst of green leaf but is not essential. Make your tahini dressing how you like it – maybe more or less yoghurt depending on how much you live sesame (a lot, in my case).

For Two

2 lightly smoked salmon fillets
1 large or 2 small beetroot
Six florets cauliflower
3 medium carrot
1 teaspoon fennel seed
1 teaspoon cumin seed
1 teaspoon turmeric
1 tablespoon rapeseed oil plus a little extra for the salmon
Spinach (optional) a handful
Sea salt & black pepper
2 tablespoons tahini
1 tablespoon natural yoghurt (I use yeo valley green)
1 lemon

Pre heat the oven to 200c

Make the dressing. Combine the tahini, yoghurt and a squeeze of lemon juice. Add about two tablespoons of cold water and whisk well together. Season. It should be about the consistency of double cream.

Grind the fennel and cumin in a pestle and mortar. Put all the vegetables that you have chopped into even pieces, about 2cm diameter into a roasting pan. Sprinkle with the ground spices and the turmeric. Add one tablespoon of the oil and toss to coat. Season well and then roast in the hot oven for about twenty minutes, tossing occasionally until very tender.

Take a frying pan that can go in the oven and drizzle with a little rapeseed oil. Heat gently and then season the salmon fillets. Put skin side down in the pan and cook for about three minutes, without moving the fish. Put the pan in the oven for a further two minutes and then remove an leave to sit in the pan while you take the vegetables out.

Stir a handful of spinach through the hot vegetables. Divide between two plates an sit the salmon on top, skin side up. Drizzle the tahini dressing around and serve.

Serves Eight

3 cooking apples
2 lemons
50g dark brown soft sugar
150g light muscovado sugar
150g softened butter
2 large eggs
85g plain flour
1 1/4 teaspoons baking powder
1 heaped teaspoon mixed spice
100g ground almonds
30g butter
25g dark brown sugar
50g flaked almonds

Pre heat oven to 180c

Line a 23cm springform tin with baking parchment.

Peel, core and chop the apples. Put into an oven proof dish,grate over the zest of one lemon and add the juice of two. Sprinkle over 50g of dark brown sugar and cover with baking parchment. Bake for 20 minutes until the fruit is soft. Leave to cool.

Cream the butter with the light brown sugar. Add the beaten eggs a little at a time until well mixed in. Whisk the flour and baking powder together with the mixed spice and ground almonds. Fold into the butter mix and then lightly mix in the apple.

Spoon into the prepared tin and bake for thirty minutes. Five minutes before this time is up melt the 30g butter with the 25g dark brown sugar and mix in the flaked almonds. Spread over the top of the cake and bake for a further fifteen to twenty minutes until springy to the touch. Cool in the tin or serve warm, but not hot.

Ginger ice cream is good with this or double cream.

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This is just the most delicious, rich, fragrant fish stew imaginable. It takes a bit of effort, especially if you make your own stock but it really is worth it and once you sit down to enjoy your bowlful of piscatorial goodness all your hard labour will be forgotten.
Just adding even a few prawn shells will make a difference to this so it is worth using what bits of shellfish you can, even if you can’t get hold of the crab and it does make flaming the Pernod (essential!) a lot easier. If you haven’t that many crustacean shells then buy some ready made shellfish stock to add along with the fish stock. As long as you keep roughly to about 800ml of liquid.
Crusty bread and a good bottle of wine are all you will need with this; perhaps just a green salad to follow but I find the soup alone is enough

Serves Eight

FOR THE SHELLFISH REDUCTION

Olive oil
A few crab bodies (underside)
A few prawns/any white fish bones or heads you have
One onion or two shallots
One bulb fennel or one leek
Piece of celeriac if you have it
400g passata
Handful parsley stalks
Two celery stalks
Pinch saffron
A couple of anchovy fillets
Pinch chilli flakes (optional)
Two bay leaves
200ml pernod
800ml fresh fish stock or water
Two tablespoons Arborio rice
Sea salt & black pepper

Four large tomatoes, halved and roasted
Two shallots, finely chopped
Two large cloves garlic, crushed
Fresh thyme
Olive oil
Pinch saffron
250ml white wine
Mixture of white fish eg gurnard, pollock, cod, bream, monkfish, sea bass
About 40 mussels
About 24 clams
Eight large raw prawns
Handful finely chopped fresh parsley

First make your reduction. Saute the onion, saffron and chilli with all the crab, prawns and any fish bones you have. It doesn’t matter if it singes a bit. Add the vegetables and anchovy and then pour over the pernod. Set alight and once the flame has gone simmer for a couple of minutes before adding the bayleaves and stock. Add the rice and the passata and leave to simmer gently for about half an hour. Pass through a conical sieve and press to get all the juices through. Season to taste and set aside.

Using the pan in which you will be serving your stew, heat a couple of tablespoons or so of olive oil. Gently cook the shallot, adding the garlic after a few minutes. Add the chopped, roasted tomatoes and a couple of sprigs of fresh thyme and then pour over the wine. Reduce the wine until almost no liquid is left in the pan. Add the reserved reduction and simmer for a few minutes. Check the seasoning. Just before you are ready to serve, bring the pan up to a simmer and add all the fish and seafood. Cover and simmer very gently (hardly bubbling) until the mussels and clams have opened and the fish is cooked through.

Serve in shallow bowls scattered with parsley with toasted ciabatta or sourdough spread with a generous helping of aioli.

AIOLI

2 – 4 cloves garlic
Good pinch of salt
2 egg yolks
Squeeze lemon juice
300ml sunflower oil
75ml extra virgin olive oil
White wine vinegar

Mash the garlic to a puree with the salt. Add in the egg yolks and a squeeze of lemon and then gradually add the oil, whisking all the time until you have a thick mayonnaise. Check seasoning and adjust with salt, pepper and a little lemon juice or white wine vinegar.

If very thick you can add a little boiling water.
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Much as we love a salad the humble lettuce leaf occasionally deserves a change and this easy soup, as delicious hot as it is cold is a great way to use salad leaves and cucumber. A refreshingly iced soup can be very welcome on a hot day and has the advantage of being easily freezable if you don’t want to use it straight away, something that cannot be said of the average salad so a very useful recipe to have if faced with rows of bolting lettuce leaves and in our case, enthusiastic cucumbers.

If you happen to have some nasturtiums growing or see some at a farmers market, pop some of the leaves into the soup and use a flower as a pretty garnish. They are lovely, fantastically easy to grow; the leaves offering a wonderful peppery flavour, while the flowers add a certain style to your salad bowl or as here make a pretty garnish.

I love this with some of that wonderfully mild French goats cheese whipped up with lemon and chives. You can use it as a garnish for the soup or serve separately on toasted sourdough. Either way, it works so well with the delicate soup and makes it a bit more substantial.

This recipe serve four but add and subtract according to what you have available – fennel leaves, courgette, spinach, peas etc will all work well. Mint is surely the ubiquitous summer herb and I use it in everything I possible can during the warmer months. There are so many interesting varieties available to us now – ginger mint is a current favourite that makes a gorgeous restorative tea and I have just planted basil mint which I think is going to be a very promising addition to the kitchen garden.

Spinach is not essential but certainly helps with the colour.

Serves Four

2 medium shallots, finely chopped
1 stick celery (not essential!), finely chopped
1 clove garlic, finely chopped or grated
1 generous tablespoon olive or rapeseed oil
750ml vegetable stock (I use the non vegan marigold, green pot)
2 or 3 new potatoes, peeled and chopped
1 whole cucumber, chopped with skin
Big double handful of mixed green lettuce/spinach leaves
Handful of nasturtium leaves (optional)
Big handful of chopped garden mint
Four heaped tablespoons natural yoghurt (always green Yeo valley for me!)
Sea salt and black pepper
Lemon, rind and juice
1 tub French goats cheese
Handful of chopped chives
Four nasturtium flowers
Extra virgin olive oil

Heat the oil in a saucepan and add the shallot, garlic and celery if using. Sauté gently until softened but not brown. Add the potato and straight away 600ml of the stock. Bring up to a simmer and cook unail the potatoes are soft.

Add the cucumber, simmer for two or so minutes and then add the lettuce, spinach, herbs etc. Season well.

Allow to cool a bit and then whizz with a stick blender or in a liquidiser. Add more stock until the co sister is of a thin cream. When most of the heat has gone whisk in the yogurt and lemon juice to taste. Blitz again and if you feel it needs more yoghurt you could add that now.

Put the soup into a fridge to chill for a few hours.

When ready to serve, put the goats cheese into a,bowl and add the rind of the lemon and chopped chives. Whip together with a small whisk until smooth. Season.

Serve the soup in chilled bowls with a quenelle of goats cheese in the centre, garnish with a nasturtium flower and drizzle over some extra virgin olive oil.

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This is a delicious way to liven up a tender little lamb cutlet and turn it into something special for summer. Peas and mint are a dreamy combination and the vivid green, minty purée, sort of both sweet and savoury all at the same time is a heavenly blanket for the lamb. Add a zing of freshness with the easy bean salad, brightened up with shavings of fresh radish and summer is on the plate. Marinate the lamb in a fragrant bowl of crushed rosemary, lemon rind and olive oil and cook either on a barbeque or under a grill.

Serves Four

4 – 8 tender lamb loin chops
Handful Rosemary, crushed
1 or 2 cloves garlic, pounded to a paste
Rind of a lemon
Sea salt and black pepper

PEA PURÉE

200g petit pois peas
Tablespoon finely chopped mint
Sea salt and black pepper
Knob of butter or tablespoon olive oil
Dash of hot water

SALAD
250g stringless runner beans
4 radishes
100g baby broad beans, defrosted
Juice half a lemon
Extra virgin olive oil
Sea salt & black pepper
Fresh mint and oregano, finely chopped
30g barrel aged feta cheese

First put the rosemary lemon, oil, seasoning and lamb in a bowl and toss together. Leave to marinate for anything from an hour to overnight.

Finely shred the beans. Slip the broad beans out of their skins and put into a bowl. Put the runner beans into a dry saucepan with a,little salt and cook without any water over a gentle heat until hot, tender and cooked through. Put into the bowl with the broad beans. Add the finely sliced radish, lemon juice, olive oil and season. Finely add lots of freshly chopped mint and oregano and crumble in the feta.

Heat the grill or have the barbeque ready. Grill the chops for a few minutes on each side until just cooked but still pink in the centre. Rest for five or ten minutes in a warm place. Whilst cooking boil the peas until tender, drain and then using a hand held blender blitz to a purée with the mint and the oil or butter. Season well.

Serve the chops on the pea purée and salad with some buttered new potatoes. A drizzle of olive oil enhanced with some crushed oregano and a squeeze of lemon, seasoned with sea salt and black pepper finishes this off nicely.

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SERVES SIX

500g pack good quality Scottish Smoked Salmon
1 heaped tablespoon fine capers
75g kalamata olives, stoned and chopped
2 tablespoons pumpkin seeds, toasted
1 clove garlic, crushed
1 bag washed rocket
2 handfuls fresh basil
2 preserved lemons, finely chopped, discarding the flesh
extra virgin olive oil
Sumac
Black pepper

Make the pesto by blending the preserved lemon, garlic, half the bag of rocket, the basil, pumpkin seeds, seasoning and enough olive oil to make it slack. Check the seasoning and set aside.

Lay the salmon out artfully on a serving platter. Scatter over the capers, olives, pesto and finish with the rest of the rocket and a good dusting of sumac.

Serve as a starter or light lunch with some crusty bread.

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Much as I love a pudding I try not to indulge too often for obvious reasons! But there are times when one is called for the as most of us have rather busy lives it can be unrealistic to expect to have the time to spend hours in the kitchen.

Puff pastry is a great friend of the busy cook. It is one of the few things that really is worth buying, rather than making yourself. Just be sure to buy an all butter one, it truly is a time when you get what you pay for.

These little tarts can be made with or without the frangipane but I adore this soft, almond treat that whizzes up quickly in a food processor and partners so well with any sort of fruit and is brilliant with the pastry. It will spread out a bit whilst cooking but that really doesn’t matter. It adds a rather lovely home made, rustic effect and those cruncy edges are so delicious!

Use any good eating apple but I like ones with a red skin as they look very pretty. You want a good, crisp one with a sharp flavour. And in season a good English variety is a must.

Makes Six Tarts

One packet of all butter puff pastry
about 4 red skinned apples
100g softened unsalted butter
100g caster sugar
100g ground almonds
1 large egg, beaten
Vanilla extract or powder
A little melted butter
Extra sugar for dusting

First make your frangipane. Easiest in a small food processor. Put the butter and sugar in and whizz until well blended. Add the egg, whizz again and finally the ground almonds. You could if you like add the rind of a lemon or a dash of vanilla extract.

Take your apples and cut into quarters. Remove the core and slice thinly into half moons. Put in a bowl and squeeze over some lemon juice. Toss so all the apple slices have had lemon juice on them to stop discolouration.

Have ready a large baking sheet and pre-heat the oven to 180c.

Roll out the pastry very thinly and then cut into six even rectangles. Put on the baking tray BEFORE you top them. The length is up to you but the width should be just wider than your apple slices.
Spread a good dollop of frangipane onto each rectangle of pastry and cover with overlapping slices of apple. Brush melted butter over each one and sprinkle with caster sugar.

Bake in the oven for about fifteen minutes or until golden brown and serve hot, warm or cold with some creme anglaise, ice cream or cream.

For the creme anglaise, see my recipe for lemon verbena creme anglaise and replace the lemon verbena with vanilla.

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Pork tenderloin is a brilliant cut for a quick but special supper. So versatile – it spices up wonderfully in a hot asian curry, is a great friend of the stir fry but is equally good with European flavours. Use it as you would a chicken breast. Cook all the way through but only just. It will toughen up if overcooked and should be just very slightly pink in the centre but never rare.

Trim your fillet of any sinew – this will shrink on cooking and is tough so you want to get rid of that with a sharp knife. I love this easy recipe that calls on the very British combination of parsley, sage and lemon, all mashed into some butter that melts in the centre of the pork. I’ve used marsala here (a little Italian coming into the mix) but cider would work beautifully as well.

Serves Four

2 x 350 – 400g pieces of free-range pork tenderloin, trimmed of any sinew
60g unsalted butter, slightly softened
2 tablespoons finely chopped sage
2 tablespoons finely chopped parsley
Rind of two lemons
Sea salt and black pepper
A little rapeseed oil
200ml fresh chicken stock
100ml marsala (dry)
100ml soured cream or creme fraiche
2 teaspoons clear honey
Some more finely chopped sage and parsley

Pre-heat the oven to 180c

Mash the butter and herbs together and add the lemon rind. Season well.

Take your pork and make a slit down the centre. Go about three quarters of the way through. Bat out slightly to even it out. Divide the butter down the centre of each pork tenderloin and then roll the pork around it, securing with a couple of cocktail sticks.

Have a baking tray heating in the oven. Heat a shallow pan with a little rapeseed oil and seal the pork on all sides. Remove and season well. Put into the oven for fifteen to twenty minutes or until slightly pink in the centre. It will carry on cooking whilst it rests in a warm place out of the oven.

While the pork is cooking, clean out the shallow pan if need be with some kitchen roll (only if there are any bits that look burnt) and add the marsala.

Bubble for a few minutes until well reduced and then add the chicken stock. Simmer hard again until reduced and looking syrupy. Make sure you stir in any bits that stick to the side of the pan. Add in the cream/creme fraiche and add the herbs and seasoning. Add the honey and taste to check the seasoning. If the sauce is a little thick you can let it down with a dash of boiling water.

Once the pork has rested for about ten minutes serve with crushed new potatoes or a nice mash. Swiss chard or green beans goes well with this.

Serves Six

30g watercress leaves (removed from the thicker stalks)
10g flat leaf parsley
10g fresh basil
5 – 10g fresh mint
2 teaspoons dijon mustard
1 heaped teaspoon sea salt
Black pepper
5 cornichons
2 teaspoons small capers
100ml rapeseed oil (or extra virgin or half and half)
Good squeeze lemon juice

You need a mini chopper for this or the smallest bowl in our food processor. Or you can do it by hand in a big pestle and mortar but you will have to finely chop everything first.

Put all the ingredients except the oil and lemon into your chopper. Add a quarter of the oil and whizz to blend. Add more oil and blitz together until you have a good consistency. Check the seasoning and add lemon juice to taste. Finally add the rest of the oil, depending on how thick you like your salsa verde.

Keeps in the fridge in a jar for just under a week as long as you cover the top with a fine layer of oil.

Serve with baked or pan fried trout or salmon. Wonderful with new potatoes, puy lentils or dunk some sourdough in it.

If serving with beef then some sharp little finely chopped shallot would make a nice addition.

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Crab says Summer like nothing else. After the recent blistering week that lulled us all into a false sense of weather security things have gone somewhat downhill in that department, but the evenings are light, leaves are unfurling and warm days suddenly don’t seem so far off.

One summer expedition that has been a long time in the planning started on Sunday, when our great friend Julian Jackson set off from Lands End to make the epic journey all the way up the British Isles to John O’Groats. What makes this even more special and challenging is not just that he is going on foot, but that he is blind. The aim of the ‘Big Blind Walk’ as he has so aptly christened his adventure is to raise awareness of sight loss and to support research into prevention and cure.

I thought I would post a recipe for each county he travels through. Cornwall is obviously first and what better Cornish ingredient to choose than my favourite crab. Nowhere does a crab sandwich taste better than on a windswept Cornish beach but the weather being as it is, I thought a warming chowder might hit the spot and I hope you will try this delicious, luxurious but very easy recipe that is a big favourite in our house when crab is at its British best.

Should you enjoy this recipe and would like to donate in support of Julian’s Big Blind Walk please visit bigblindwalk.com or follow the link on Instagram #bigblindwalk

Serves Four

2 tablespoons olive oil or rapeseed oil
1 fennel bulb, finely chopped
1 leek, finely chopped
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 red chilli, finely chopped
30ml of pernod
100g tub white crab meat
100g tub brown crab meat
OR meat from 1 medium sized crab
1 litre vegetable/chicken stock
300ml double cream
4 ripe red tomatoes, peeled, deseeded and chopped
Fresh flat leaf parsley, dill, chervil, chives, any or all finely chopped
Salt & pepper

Gently heat the oil and fry and fennel, leek, shallot, garlic and chilli until softened. Add the pernod and simmer to cook off the alcohol for a minute or two.

Add the stock and simmer for a few minutes. Add the brown crab meat, stirring until well combined. Stir in the cream, white crab meat, tomatoes and parsley. Check the seasoning and serve in warm bowls.

Crusty bread is all you need for a nice lunch, with maybe a green salad to follow.

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