Tag Archives: supper

Lemon and Tarragon-Crusted Sea Bass

 So simple and so very, very yummy! A lovely crispy ‘panko’ coating contrasts beautifully with the fresh, tangy lemon tarragon sauce but doesn’t detract from the natural flavours of this delicious fish. A great dish for a supper with family and friends! Simply delightful!

Serves 4

What you need…

1 x baking sheet, lined with parchment paper/ Bake O Glide

4 sea bass fillets, skin on

40g butter

60g panko breadcrumbs

Zest of 1 lemon, grated finely

½ tablespoon tarragon, chopped

40g Parmesan, grated

Sea salt and black pepper

Lemon wedges, to serve

for the lemon tarragon sauce

200g full-fat crème fraîche

½ tablespoon tarragon, chopped

1 tablespoon lemon juice

Pinch of caster sugar

What to do…

Season the sea bass fillets well on both sides with salt and pepper. Melt the butter in a small pan, then remove from the heat and stir in the breadcrumbs, lemon zest and tarragon so that all the ingredients are thoroughly mixed together. Set aside.

On your baking sheet, sprinkle over half the breadcrumb mixture in 4 rows, roughly the same size as the 4 fish fillets. Lay each fillet, skin side down, on top of a row of breadcrumbs and press down firmly. Top each fillet with the remaining breadcrumbs, sprinkle with Parmesan and chill in the fridge for 15 minutes (or for up to 8 hours).

When you’re ready to serve, preheat the oven to 200°c / 400° / gas 6.

To make the sauce, chuck all the ingredients together in a bowl, season with salt and pepper and mix together.

Cook the fish in the oven for 15 minutes. Serve each crispy-coated fillet on a warm plate with a dollop of the lovely sauce, a wedge of lemon and perhaps a little greenery and potatoes – absolutely delicious and delightfully easy!

What’s Panko all about…?

Panko breadcrumbs were a total revelation to me. I couldn’t believe that Mary was using pre-prepared breadcrumbs but these little lovelies can be set quite apart from your everyday breadcrumb!!! In short, panko is a type of flaky breadcrumb; it’s commonly used in Asian, particularly Japanese, cuisine, although it has become more popular in Western cooking. What sets it apart from standard breadcrumbs is its texture which is light, airy and delicate; all of which ensure that it crisps as it cooks. The texture of panko makes it especially wonderful for fried food because it absorbs less oil than breadcrumbs, keeping food more crisp and crunchy. I will be using it for all sorts from here on in – toppings, coatings and crusts are going to be panko all the way!

Tips…

The fish can be prepared up to 8 hours in advance and kept in the fridge until you’re ready to cook. Likewise, the sauce can be made a couple of days in advance.

Inspired by…

Mary Berry

How easy….

I’m loving these recipes from Mary’s Everyday cook book – they’re all really easy and fit nicely into a busy schedule – this one is no exception – enjoy!

Yuzu Salmon with Buttered Leeks

A Mary Berry dish, this one is from her ‘Everyday’ series. The first thing that I should say is that I couldn’t find Yuzu juice anywhere but that didn’t matter – Google recommended the alternative mix of fresh lime and orange juice – I have no idea whether this combination tastes like the Japanese citrus fruit juice, ‘Yuzu’, but I can tell you that this salmon dish was absolutely delicious – fresh, tangy with a touch of Asian-inspired heat, all working brilliantly as a foil for the richness of the salmon. Also, it’s stupidly easy AND can be prepared in advance! This is DEFINITELY on the regulars list.

Serves 4

What you need…

Knob of butter

4 small leeks, finely sliced

4 x 125g salmon fillets, skinned

3-4 radishes, thinly sliced, to garnish

A few coriander leaves, to garnish

for the dressing

2cm chunk of fresh root ginger, peeled and finely grated

2 cloves garlic, chopped

1 small red chilli, deseeded and finely chopped

Juice of 1 lime

Dessertspoon of fresh orange juice

4 tablespoons rapeseed oil

Sea salt and black pepper

What to do…

Into a screw top jar, tip the ginger and garlic with the chilli, lime juice, orange juice and oil. Season with salt and pepper, screw on the lid and shake like mad. Set aside until you’re ready to cook the meal.

Preheat your oven to 200°c / 400°c / gas 6.

Heat the butter in a large frying pan and when it has melted, add the leeks and fry over a high heat for 3 minutes. Pop the lid on the pan, lower the heat and sweat the leeks for 10 minutes until soft but not brown. Tip into an ovenproof dish.

Sit the salmon fillets on top of the leeks and season with salt and pepper. (If you’re preparing ahead you could now just cover the whole lot with cling film or foil and pop into the fridge).

Spoon all but two tablespoons of the dressing over the salmon. Bake uncovered for 15 minutes or until the fish is just cooked through (a little longer if the dish has been sat in the fridge already prepared).

Toss the coriander leaves and radishes in the remaining dressing. Serve a spoonful of leeks onto each plate with a salmon fillet on top and then spoon over the radishes, coriander and dressing.

Enjoy this delicious, tangy and vibrant supper dish and remember to stick it right back on the menu to enjoy again soon!

Inspired by…

Mary Berry

How easy…

Ridiculously easy and so much flexibility with time (we enjoyed ‘wine time’ between when the salmon sat on the leeks and when the dressing went on and the whole lot went into the oven.

 

 

 

Fennel and Feta Linguine

OK, so the image might not excite but this is a totally gorgeous, light, relaxing dish and is comforting and flavoursome. A perfect supper dish that is quick and easy to make and combines the lovely sweet, fried flavours of the fennel and shallot with tangy, salty earthiness of the feta.

Serves 4

What you need…

400g linguine (I use gluten-free as it’s lighter on my old tummy)

Splash of rapeseed oil

2 fennel bulbs, peeled and sliced

2 shallots, peeled and sliced

A generously large handful of basil leaves, torn

200g feta cheese

What to do…

Cook the pasta in a pan of boiling, salted water in accordance with the packet instructions – my takes around 12 minutes.

In a large saucepan, warm the oil over a moderate heat and then sauté the fennel and shallot until soft.

Scatter over the basil and crumble in the feta.

Once the pasta is cooked, drain and then tip into the shallot mixture. Stir thoroughly but gently, mixing all the ingredients together.

Enjoy this perfectly lovely supper, perhaps with a glass of cold, crisp white wine on the side. Simply delightful!

Inspired by…

Nigel Slater

How easy…

So very, very easy and it takes no time at all.

 

 

Smoked Haddock with Mustard Sauce

Wow! So easy and soooooo good. the rich, opulent but tangy sauce absolutely makes this dish and the fish is light and really flavoursome. So easy, no mess, such a wonderful mid-week treat – we’ll be having this again…and again!!!! But be warned: too much sauce is not good for you!!!! Thanks Martin (bro) for sharing this one!

Serves 4

What you need…

4 smoked haddock fillets, around 250g each

Splashes of rapeseed oil

8 garlic cloves, unpeeled

Handful of thyme sprigs

1 shallot, peeled and finely chopped

100ml cider

2 tablespoons cider vinegar

30ml double cream

100g unsalted butter, chunked

2 teaspoons wholegrain mustard

Sea salt and black pepper

4 large handfuls of samphire, to serve

What to do…

Preheat your oven to 200°c / 400°f / gas 6.

First prep your fish fillets. For each haddock fillet, rip a large sheet of foil and rub over a little rapeseed oil. Pop the fish into the middle and drizzle over a little more oil. On top, place some thyme sprigs and two garlic cloves and then liberally season with black pepper. Bring the sides of the foil together, scrunching them to create a sealed parcel.

Tip your shallot, cider and cider vinegar into a saucepan and bring to the boil. Simmer rapidly until the liquid has reduced right down – practically to nothing.

About when the liquid has reduced by half, pop the fish parcels into the oven and cook for 10 minutes.

Whilst the fish is cooking, return to the sauce. Once its reduced to practically nothing, stir in the cream and then, over a low heat, whisk in the butter, one chunk at a time. Once it’s all incorporated, stir in the mustard, season the sauce with sea salt and black pepper, taste (wow!) and adjust the seasoning if necessary. Keep warm.

In another saucepan, bring unsalted water to boil, pop the samphire into a steamer and steam over the water for just 2 minutes.

Lift your haddock fillets from their parcels onto warmed plates and pour over the cooking juices (very yummy). Plonk or arrange the samphire to the side of the fish and then pour over a little sauce, pouring the rest into a serving jug to be placed in the middle of the table and fought over!!!!! Enjoy – I promise you will!

Note…

We’re a bit of a saucy family(!) – Sunday roast for instance requires over a litre of gravy for just four us! Hence, when I looked at this recipe, I doubled the sauce….then I saw how much butter went into it – wow: heart attack stuff! That said, most of the sauce disappeared! The recipe above is for the original quantities not the Cindy version!

Serving Suggestion…

I used samphire but Nathan serves his with sea spinach. We also had parmentier potatoes (oven-roasted chunked red potatoes swirled in olive oil, dried rosemary, chopped garlic and sea salt).

Inspired by…

My bro! He recommended the dish. He did mention something about the amount of butter…..anyway, damned fine recommendation Martin….who in turn was inspired by Nathan Outlaw.

How easy…

Really easy and such a star of a recipe.

 

Monkfish Fillets with Mushroom and Bacon Sauce

I tried this one simply because I couldn’t imagine how the sauce would go with the fish but it goes REALLY well. A rich and tasty sauce that doesn’t detract from the subtleties of the monkfish – quite delightful, really quick and easy, ideal as a special supper.

Serves 6

What you need…

1 x baking tray, liberally buttered

6 x 150g monkfish fillets, skinned and trimmed

Sea salt and black pepper

3 tablespoons plain flour

2 tablespoons rapeseed oil

A knob of butter

6 rashers of smoked streaky bacon, chopped

1 onion, finely chopped

200g button mushrooms, cleaned and halved

200ml full fat crème fraiche

Juice of ½ a lemon

1 teaspoon Dijon mustard

3 tablespoons fresh parsley, chopped

What to do…

Preheat your oven to 200°c / 400°f / gas 6.

Tip the flour into a plastic carrier bag, season liberally and then toss in the monkfish fillets, ensuring that they are covered in the seasoned flour. Shake of the excess.

In a large saucepan over a high heat, add the oil and butter and once the butter is foaming, add in the fillets and fry for 3 minutes, turning once and ensuring that the fish is sealed and lightly golden. Transfer them onto your baking tray, pouring over any buttery juices from the pan. Roast in the oven for 8-10 minutes and until the fish has turned white and is cooked through.

Meanwhile, wipe out your saucepan with kitchen paper and then add the bacon, dry-frying over a high heat until crispy. Use a slotted spoon to remove the bacon to a plate. Tip the onion into the pan and fry for 3 minutes. Then pop the lid on, reduce the heat to moderate and cook for 5 minutes until soft. Remove the lid, whack up the heat to high and add the mushrooms, frying for a few minutes until golden.

Add in the crème fraiche, lemon juice and mustard together with half of the bacon and parsley. Bring to the boil and cook for a few minutes until the sauce has reduced and thickened slightly. Season to taste.

Slice each of the fillets into three and arrange on a plate. Spoon over the yummy sauce and garnish with the reserved bacon and parsley. Super supper!

Inspired by…

Mary Berry

How easy…

Really easy, really quick and then really lovely on the eye and the palate.

 

 

 

 

Chicken Breasts with Tarragon and Mustard Cream Sauce

In this dish, the humble chicken breast is smothered in a light but tangy velouté sauce, transforming the chicken into something that is absolutely delicious. I made loads of sauce (we do like our gravies and sauces in this house) so there was plenty to around and then, uncouth individuals that we are, there was sufficient left for us to dive into the jug and finish it off with a spoon. One very, very yummy supper dish.

Serves 4

What you need…

1 chicken stock pot (I use Knorr)

500ml boiling water from the kettle

1 tablespoon rapeseed oil

4 plump chicken breasts or supremes

6 tablespoons white wine

Sea salt and black pepper

60g butter

4 tablespoons plain flour

1 tablespoon fresh tarragon, finely chopped

2 egg yolks

200ml soured cream

2 teaspoons Dijon mustard

Paprika

What to do…

To make a chicken stock, pop the stockpot into a jug and top up with boiling water, using a balloon whisk to help it dissolve quickly. Set aside.

In a roomy saucepan, heat the oil and seal the breasts quickly on both sides – don’t allow to brown. Tip in the wine and 6 tablespoons of chicken stock. Pop on the pan lid, turn down the heat to low and poach gently for 20 minutes, until cooked.

Remove the breasts from the liquid, season, cover and set aside, keeping warm.

In a second jug, tip the cooking liquid and top it up with the stock to make up 500ml. Discard the remainder of the chicken stock. Give your saucepan a quick wipe out with kitchen paper.

To make your velouté sauce, melt the butter in the saucepan. Stir in the flour and cook for a few seconds without browning. Tip in the tarragon and quickly stir in to evenly incorporate. Remove from the heat and gradually stir in the stock. Simmer, stirring until thickened.

In your stock jug, mix together the egg yolk, cream and mustard. Then gradually add to the sauce, stirring the whole time just for 2 minutes over a low heat. Taste, adjust the seasoning if you’d like to and then pour over the chicken breasts. Sprinkle over paprika to serve this quite simply delicious supper dish.

Inspired by…

Lynn Bedford Hall, New Creative Cuisine (thanks Helen)

How easy…

Simplicity itself and such a wonderful outcome

Phad Thai Noodles with Seafood

Full of fresh, healthy flavours and zinging with the spiciness of the orient, this is a jewel of a midweek family supper dish and is so quick and easy to throw together. And you can make it as much of an extravagance as you want, simply with your choice of seafood. I majored on scallops and prawns – yummy!

What you need…

175g Thai rice noodles

150g sugar snap peas, cut thinly on the diagonal

2 tablespoons rapeseed oil

2 garlic cloves, chopped

2.5cm-piece fresh ginger, grated

2 red chillies, deseeded and finely chopped

150g shiitake mushrooms, sliced

1 leek, trimmed and sliced thinly, lengthways

100g beansprouts

400g mixed seafood

2 tablespoons sherry

4 tablespoons dark soy sauce

2 tablespoons oyster sauce

Juice of 1 lime

What to do…

Cook the noodles according to the packet instructions – mine took 12 minutes in simmering water. Add the sugar snap peas 1 minute before the end.

Meanwhile, heat the oil in a wok or large frying pan over a high heat until very hot. Add the garlic, ginger and chillies and fry for 2 minutes. Add the mushrooms, leek and beansprouts and fry for a further 5 minutes, stirring the whole time.

Add the seafood to the pan together with the sherry, soy sauce, oyster sauce and lime juice.

When the seafood is cooked through, reduce the heat to low. Drain the noodles and sugar snap peas and add them to the pan, stirring all the ingredients together so that they are evenly mixed.

Serve and enjoy the delight that is this lovely supper dish!

Inspired by…

Mary Berry who, in turn, was inspired by Ken Hom

How easy…

Wok it and see – dead easy!

Mirin-Glazed Salmon

You can tell the summer holiday season is upon us: my recipes are leaning towards fast but tasty family suppers. This one is lovely – I’m a salmon fan anyway, but this recipe, with its dark, sweet and salty glaze, gives the fish a whole different persona: the humble salmon is sensationally transformed into a dish that at once combines being sweet, savoury, tender and crisp – delicious!

Serves 4

What you need…

60ml mirin (Japanese sweet rice wine)

50g light brown sugar

60ml soy sauce

4 x 125g chunky salmon fillets

2 tablespoons rice vinegar

2 spring onions, sliced

What to do…

In a shallow dish, mix together the mirin, sugar and soy sauce until the sugar has dissolved. Pop in the salmon fillets and marinate for 3 minutes on the first side before flipping them and marinating them for a further 3 minutes on the other side. Meanwhile, heat a large frying pan on a high heat.

Dry-fry the salmon for 2 minutes. Flip them over, pour over the marinade and cook for a further 2 minutes. They will be only just cooked – perfect for this recipe – but you can leave them in for another minute or so if you’d prefer.

Using a fish slice, remove the salmon from the pan and onto a serving dish. Add the rice vinegar to the pan and warm through – a couple of minutes, maximum.

Pour the simply yummy glaze over the salmon and scatter over the spring onions. Voilà! That’s it – so fast, so easy and so damned tasty!

Tip…

If you have any fish leftover, pop it into the fridge and serve cold the next day with salad – fantastic. This was our plan, but Connagh elected to have seconds instead – plan dashed!

Serving suggestion…

Basmati and wild rice goes really well. I also sautéed some pre-boiled broccoli with sliced button mushrooms in chilli and garlic – adding a splash of mirin and soy sauce at the end – really lovely!

Inspired by…

Nigella Lawson

How easy…

So, so easy, so so fast, so so delicious!

 

Roasted Chicken Breasts with Broad Beans and Herbs

 

I spotted this recipe and thought that it looked like a good, easy and quick mid-week family supper dish. Reading through the ingredients though I did have doubts as to whether it would be that interesting. We were all really, genuinely pleasantly surprised. The dish is lovely, light, fresh and very summery. Our plates were quickly cleared and the recipe pronounced as a definite for regular repetition. Give it a go – really great!

 Serves 4

 What you need…

 4 large, plump chicken breasts

500g new potatoes

200g skinned broad beans (I use frozen)

Splash rapeseed oil

2 garlic cloves, chopped

300ml chicken stock

Juice of ½ lemon

Handful of basil

Handful of rocket

Large dollop of mascarpone

 What to do…

Preheat your oven to 200°c / 400°f / gas 6.

Lightly oil a baking tin, chuck in the chicken breasts and season. Pop them in the oven and roast for 25 minutes or until cooked but still juicy.

Meanwhile, in salted water boil the potatoes (halve any large ones so that they are all roughly the same size) for 15 minutes or until tender, adding the broad beans 3 minutes before the end (longer if cooking from frozen – maybe 7-8 minutes).

In a frying pan over a moderate heat, warm the oil and then sauté the garlic for 2 minutes. Add in the chicken stock and simmer for 5 minutes before adding in the potatoes and beans. Stir in the lemon juice, herbs and mascarpone.

Slice the chicken and serve on top of the beautifully saucy vegetables! Nothing else required – just perfect as it is!

 Tips…

If you want to improve on the presentation, use skin-on chicken breasts so that you have the lovely golden cooked crispy skin (my chicken breasts were retrieved from the freezer and just happened to be skinned).

I used basil and rocket in this recipe because that’s what I had, but the addition of parsley and more particularly, tarragon would be lovely.

 Inspired by…

Delicious (online)

 How easy…

Very, very easy.

Poached Monkfish in Creamy Tarragon Sauce

So simple but absolutely delightful, this supper dish is lovely and tastes like it’s waaaaaay more complicated that it is. The creamy tarragon sauce is the perfect marriage with the monkfish – creamy but light and with the distinctive tarragon flavour that is the bittersweet mix of aniseed and vanilla; and then the slight acidy of lemon juice – just lovely –what can I say? Give it a go!

Serves 4

What you need…

1 kg monkfish, filleted

4 tablespoons lemon juice, freshly squeezed

1 fish stockpot (I use Knorr)

450ml boiling water from the kettle

150ml white wine

150ml double cream

1 tablespoon fresh tarragon, chopped

Sea salt and black pepper

A small handful of fresh tarragon, to garnish

What to do…

Slice the fish into big chunks (5-6cm) and place in the bottom of a large, heavy saucepan. Pour over the lemon juice and season with salt and pepper. Set aside.

In a separate saucepan, pour your boiling water over the fish stockpot and, using a balloon whisk, dissolve to create a fish stock. Add the wine and bring the mixture to the boil before pouring it over the fish. Place the fish over a high heat and bring to the boil again. As soon as it begins boiling, remove from the heat, pop on a well-fitting lid and set aside to let the residual heat gently poach the monkfish for about 8 minutes, or until the monkfish has turned opaque.

Using a slotted spoon, transfer the fish to a warmed serving dish, cover with foil and keep warm whilst you make the sauce.

Bring the poaching liquid to the boil and boil fiercely for 10 minutes or until the liquid has reduced by half, is thicker and syrupy. Gradually stir in the cream and then add the chopped tarragon. Pour the sauce over the fish, garnish with fresh tarragon and serve immediately. Simply very, very lovely.

Serving suggestion…

Boiled or parmentier potatoes and a green vegetable. I used tenderstem broccoli that had been steamed and then tossed in a little warmed olive oil, flavoured with chopped anchovies and garlic. Yummy!

Inspired by…

Josceline Dimbleby

How easy…

Easy, quick and way tastier than the ingredients might suggest