Tag Archives: supper

Hake with Mushrooms and Soured Cream

I love hake and try to incorporate it into my fish recipes where possible – it seems to be an under-rated fish – not only is it really tasty and firm enough to hold its shape during cooking but it’s also inexpensive – what’s not to like? This recipe is delicious and also has a really distinctive flavour – it didn’t taste like I expected it to but was a very happy surprise. The whole lot got devoured very quickly anyway! Easy and with hardly any mess, it’s a perfect weekday supper dish for the family.

Serves 4

What you need…

1 x large baking dish (mine is 20 x 30 x 7cms deep), lightly buttered

1kg hake fillets, skinned and cut into chunks (5cm x 5cm-ish)

2 tablespoons flour

½ teaspoon salt

½ teaspoon paprika

Knob butter

Splash rapeseed or olive oil

1 large onion, chopped

300g mushrooms, cleaned and sliced

2 teaspoons soy sauce

250ml soured cream

5 teaspoons sherry

Large handful grated Parmesan cheese

What to do…

Preheat your oven to 180°c / 350°f / gas 4.

Mix the flour, salt and paprika in a bowl and dust the fish on both sides. Then place them in your baking dish so that they fit snugly together.

Heat butter and oil and soften the onion and mushrooms. When just beginning to shrink, remove from the heat, mix in the soy sauce and then spread over the fish. Using the same saucepan, mix together the soured cream and sherry and then dribble over the fish.

Sprinkle over the Parmesan and then pop the dish into the oven uncovered to bake for 40 minutes.

Serve your delicious hake with mushrooms and soured cream together with green vegetables (asparagus works well). Enjoy!

Inspired by…

Lynn Bedford Hall, New Creative Cuisine

How easy…

So relaxed, it’s practically horizontal!

 

 

 

 

 

 

 

 

 

 

New York Caesars Salad, My Way

Many years ago I had a marketing job that meant, in the name of work, I ate out a lot. And I mean a lot. There was also the occasional overseas trips undertaken and twice I was lucky enough to visit New York on business. Labeled a ‘jolly’, the trip was as much about food as it was the thrills of Manhattan: huge hotel breakfasts followed by large, leisurely lunches and obscenely over-indulgent dinners punctuated each day. There’s only so much a girl can eat even if the food is amazing so I quickly took to choosing Caesars Salad as my default choice for lunch, being the perfect foil for the inevitable heavy, rich dinners that I knew would follow. I’ve never had a Caesars Salad as good as those I enjoyed in New York and so ended up developing my own version: New York Caesars Salad, My Way! I have no idea how close to the authentic recipe mine is but it’s pretty close to those savoured in Manhattan. It’s light but edgy – salad with attitude I’d say – and really enlivening – give it a go!

Serves 2

What you need…

4 good-sized slices back bacon

300g mixed salad leaves (including iceberg for the crunch), torn

A good handful of freshly grated Parmesan

for the croutons

1 slice bread from a large loaf

50g butter

for the dressing

60ml olive oil

30ml white wine vinegar

3 anchovies

2 cloves garlic, chopped

1 teaspoon Dijon mustard

Sea salt and black pepper to season

What to do…

For the croutons, cut bread roughly into 1cm squares and pop into a bowl with the butter and then into the microwave for 1 minute. Stir to make sure the butter is evenly distributed and pop back in for another 40 seconds. Repeat this last process until the croutons are golden and crispy. In my microwave, I do 3 x 40 seconds.

(N.B. microwave times may vary – I rarely use a microwave so ours is old and pretty inferior so yours may do the job much quicker).

Set the croutons aside to cool.

Dry-fry the bacon until its crispy. Remove from the pan and as soon as it’s cool enough to handle, chop it up into bite-sized pieces (I use scissors for this – it’s quicker than a knife for me). Put the chopped pieces on kitchen paper to absorb the moisture whilst the bacon cools.

In a jam jar, chuck all the dressing ingredients in together, screw on the lid and shake vigorously to mix everything together and break down the anchovies.

When you are ready to serve, tip your salad leaves into a large roomy salad bowl and throw in the bacon. Add half the Parmesan and then the dressing. Toss everything together. Either divide into two bowls or serve to the table in the salad bowl. Whichever way, scatter over more Parmesan and finally, the croutons. Enjoy! It really is a wonderful salad!

Serving suggestion…

I like New York Caesar’s Salad on it’s own as a main course, but it also works well served with steak or as a starter, perhaps with garlic bread.

Tip…

Cooks’ Ingredients frozen, chopped garlic from Waitrose – just tip some in the dressing rather than all that peeling and chopping….

Inspired by…

New York!

How easy…

Ever so!

Two-Ways Salmon Pasta with Basil and Lemon

This is a lovely pasta dish that is simultaneously light but comforting, zesty and fresh but soothing on the stomach. It comes from a book published in the early 1990s by the wonderful Keith Floyd called ‘Floyd on Hangovers’ – a witty little tome that contains advice on detoxing and a selection of recipes for the day after the night before! Having never suffered a hangover (I know, I’m sorry!) I’m not sure why I was bought the book and have since mislaid it, but I’ve been doing this version of one of his recipes for years. It seems a fitting one for New Year’s Day, I thought, although we enjoy it throughout the year.

As delicious as it is, I feel that on this occasion that I should share some of the nutritional benefits (and the reasons why the recipe was in the book, I guess). Both salmon and basil have anti-oxidant qualities, with the former offering omega 3 and vitamins D and B12 and the latter providing vitamins A, K, C, magnesium, iron, potassium and calcium (who knew?!!!!) and from lemon of course, vitamin c. So there’s a real ‘feel-good’ aspect to this one – great kick off for the New Year!

Serves 2

What you need…

A splash olive oil

2 salmon fillets

2 lemons

120g smoked salmon

Sea salt and black pepper for seasoning

2 good handfuls of basil, torn

Pasta of your choice (I prefer gluten-free)

What to do…

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

Rub olive oil all over a piece of foil and pop the salmon fillets in it. Squeeze half a lemon over the fish, season and then make the foil into a loose parcel. Pop in the oven for 10-15 minutes or until the fish is cooked al dente.

Bring a pan of salted water to the boil and pop in your pasta according to the packaging instructions – mine normally takes about 12 minutes.

In another large saucepan, squeeze into it the juice of 1½ lemon plus some sea salt and loads of roughly ground black pepper. Roughly tear up the smoked salmon into bite-sized pieces and arrange around the top edges of the saucepan – some will drop into the lemon juice – no worries. Using a fork, remove the skin from the oven-baked salmon and flake the fish into chunks, tipping them into the saucepan as you do. Throw the basil in over the top.

When your pasta is cooked, turn on the heat under the saucepan with all the ingredients in to moderate. Drain the pasta and tip into the salmon, basil, lemon juice mixture. Splash in a little olive oil and then mix everything together, incorporating the salmon from the edges of the saucepan evenly throughout.

Then, simply serve and enjoy your lovely, fresh, enlivening and gentle two-ways salmon pasta with basil and lemon!

Inspired by…

Keith Floyd, Floyd on Hangovers

How easy…

Very, very easy. A good one for a mid- eek supper

 

 

 

 

Tomato and Ricotta Tart

Colourful, light and really tasty, you can throw this tart together in minutes for a really lovely light lunch, starter or tasty snack when you’ve had enough indulging in really rich food. Very lovely. Enjoy!

Serves 4

 What you need…

 15g butter

2 red onions, halved and sliced

2 garlic cloves, crushed

500g puff pastry

100g ricotta

250g cherry tomatoes, halved

Olive oil for drizzling

A few fresh thyme sprigs, leaves picked

What to do…

Preheat oven to 200°c / 400° / gas 7.

Melt the butter in a pan, add the onions, season and cook gently for 10 minutes. Add the garlic and cook for a further 2 minutes. Set aside to cool slightly.

Lightly flour your work surface and roll out the puff pastry to about 5mm thick. Transfer to a baking tray that has been slightly warmed in the oven but isn’t too hot to handle! Spread over the onion and garlic mix, leaving a 1cm border uncovered. Dollop on the ricotta, scatter over the tomatoes, season well and then drizzle over olive oil, sprinkle with thyme and then pop in the oven for 20 minutes or until the pastry is puffed and golden and the tomatoes are soft and juicy.

Remove from the oven and allow to cool slightly for 5 minutes. Serve your tomato and ricotta tart as a ‘rough cut and share’ snack or starter.

Tip…

Instead of peeling and crushing garlic cloves, use Cooks’ Ingredients frozen, chopped garlic from Waitrose – a quick shake directly into the pan is so much easier!

Goats cheese and olives are a nice alternative to the ricotta.

Inspired by…

Delicious magazine (from a long time ago)

How easy…

Dead easy providing you assemble on the baking tray – the original instructions suggested assembling on your work surface and then transferring to an oven hot baking tray – this required me, my cousin and her husband-to-be to achieved. It’s much easier my way and tastes great!

Stilton and Port

Completely stuffed after Christmas Day but still we eat as the fridge abounds with treats. This one is my favourite – the perfect pairing – Stilton and port!

Serves 1 very happy person

What you need…

1 large slice of good quality Stilton (we schedule an annual trip to Fortnum & Mason, specifically to facilitate this)

1 bottle of late bottled vintage port

What to do…

Remove Stilton from fridge at least an hour before you want to indulge. Place it on attractive plate or slate: there needs to be some ceremony and decorum for the King of English Cheeses.

When ready, pour a good snifter of port. Take a bite of Stilton and enjoy the unique combination of delicious creaminess with the soft piquancy provided by the blue. Take a sip of Port and indulge in the simple but fabulous combination of the two ingredients. So much more together than merely the sum of two parts. Eat and sip, savouring every decadent moment of your Stilton and port. Ideal fare for a Boxing Day snack!

Inspired by…

Decades of tradition, certainly in our house

How easy…

Mastering the art of simply savouring, indulging and relaxing in this simple treat is perhaps the most difficult element to the whole thing – I recommend practice!

 

 

Cod with Pesto Mash, Tomatoes and Basil

This is an easy, healthy dish that makes a lovely light supper or lunch. I was a bit perturbed preparing the slightly green mash but it tastes absolutely delicious and is a splendid alternative to the butter-laden ‘heart-attack’ mash that my family usually enjoys!

Serves 4

What you need…

1 x baking tray, lightly buttered/oiled

300g potatoes, peeled

A good knob of butter

A splosh of milk

4 teaspoons pesto (I use Sacla)

Sea salt and black pepper

4 chunky fillets of cod

4 large tomatoes, halved and then sliced

A few basil leaves, torn

4 teaspoons grated Parmesan cheese

A little paprika

What to do…

Preheat the oven to 220°c / 425°f / gas 7.

Bring the potatoes to the boil in salted water. Cover and simmer for15-20 minutes, until soft. Drain, then mash or whisk, adding the butter, milk, the pesto and some seasoning. Check the texture and taste, then add more butter, milk, pesto or seasoning according to your taste.

Place your cod fillets on the baking tray and season with salt and pepper. Spread a goodly portion of the pesto mash over the top of each fish fillet, piling it quite high. Mix the sliced tomato and basil together, season and arrange on top of the mash. Sprinkle with Parmesan – 1 teaspoon per person should be perfect – and dust with paprika.

Pop in the oven for about 15 minutes or until the fish has turned white. Serve your baked cod with pesto mash, tomatoes and basil immediately – enjoy this lovely, light dish that certainly perks up the rather plain but healthy cod fillet! Goes beautifully with a selection of green veg.

Inspired by…

Mary Berry

How easy…

Very – perfect weekday lunch or supper. Very little mess and dead easy to do.

Coq au Vin

 

This is an oldie but a goodie: rich and flavoursome – perfect for a winter supper. The basis for this recipe was pulled from my dad’s ‘Supercook’ collection. Anyone my age will remember this phenomenon that went through the very hot year that was 1976 through until 1979. The weekly (I think) magazines were collected and ultimately inserted proudly into the white and gold Supercook binders. My dad loved to cook and experiment and Supercook was the source of many of his weekend recipes. Try this one – it’s another of those that I love – you pop them in the oven and they finish themselves off whilst you make the kitchen tidy again.

Serves 4

What you need…

1 x baking dish (mine is 30cm x 20cm x 7cm deep)

10 – 12 chicken thighs

4 tablespoons flour, well seasoned with sea salt and black pepper

Splash of rapeseed oil

3 garlic cloves, chopped

1 large onion, chopped

200g lean bacon, chopped

12 shallots

1 teacup parsley, chopped

2 bay leaves

½ bottle red wine

125ml boiling water

2 x Knorr chicken stock pots

Sea salt and black pepper to taste

200g button mushrooms, cleaned

What to do…

Preheat your oven to 180°c / 350°f / gas 4.

Make some chicken stock by popping the stock pots into a jug and then filling it to 125ml with boiling water, dissolving the stock evenly into the water using a balloon whisk.

Coat the chicken thighs with the seasoned flour.

Heat the oil in a deep-sided frying pan. Add the chicken and fry on a medium-high heat until gold brown. Using a slotted spoon, remove the chicken pieces and pop them into your baking dish – they’ll fit nice and snugly.

If the frying pan is dry, add another splash of oil and when hot, add the garlic, onion and bacon, frying gently until pale gold.

Stir in any leftover coating flour (this will make the sauce lovely and thick), and then add the shallots, parsley, bay leaves, wine and stock.

Bring to the boil, stirring, then taste. Season. Taste. When you’re happy, carry on.

Tip the mushrooms into the baking dish over the chicken and then pour over the sauce from the frying pan. Cover with foil and pop in the oven for 1 hour until the chicken is tender.

Serve your lovely Coq au Vin with green vegetables (we favour broccoli) and potato – baked or sautéed if you fancy. It’s lovely, definitely French and just perfect for a winter family supper! Enjoy!

Inspired by…

Supercook

How easy…

Very easy. The only bit I don’t like about this is the prep of the onions and shallots, which instigates a bout of violent sneezing and then mascara-ruining crying. But once that’s out the way, a simple but lovely dish!

Fabulous Fish Thermidor

I have my wonderful friend, Helen, to thank for this dish. She produced it at a girls’ lunch and we all demanded copies of the recipe! It is really luscious and spectacularly easy to make. It can also be made in advance and re-heated. It tastes like a treat but is inexpensive to make – what’s not to like? Recreated at home, this is now on the list of ‘regular supper dishes’.

Serves 6

What you need…

1 x baking dish (mine is 30cm x 20cm x 7cm deep)

800g hake, skinned, filleted and cut into 3cm-ish chunks

45g butter

45g flour, sieved

750ml milk/Oatly alternative (to reduce dairy content)

Sea salt and black pepper

Splash rapeseed/olive oil

1 onion, finely chopped

300g white mushrooms, cleaned and sliced

100ml tomato purée

2 teaspoons Dijon mustard

125g Manchego/Cheddar cheese, grated

4 teaspoons brandy

225g raw jumbo king prawns (optional)

What to do…

Preheat oven to 170°c / 325°f / gas 3.

Tip the milk into a medium saucepan and, on a medium heat, gently poach the fish chunks for five minutes. Using a slotted spoon, remove the fish from the milk and set aside.

In a separate saucepan, melt the butter. Tip in the flour and quickly stir it in. Remove the pan from the heat and, using a ladle, slowly add your hot milk, stirring in each ladleful before adding the next.

Return the white sauce to the heat and cook until smooth and thickened. Season and set aside.

Heat the oil in a large, deep frying pan and add the onion and mushrooms, frying gently until soft. Then, increase the heat to remove any moisture. Add the white sauce together with the tomato purée, mustard, cheese, brandy and the fish. Season with salt and pepper.

Turn the mixture into your baking dish, cover and pop in the oven to heat through for about 30 minutes. Wash up your three pans and relax. A delectably delicious dish awaits!

Fabulous fish thermidor is, as the name suggests, fabulous as it is, but if you wanted to add a little luxurious dimension, open the oven after 15 minutes and stir in your raw prawns. Cook for a further 15 minutes or until the prawns are pink.

Serving suggestion…

Steamed cabbage and leek work really well with a baked potato or basmati and wild rice (a current favourite!)

A bit about Manchego…

Manchego cheese has recently been recommended to me by my lovely friend, Jean. It is a cheesemade in the La Mancha region of Spain from the milk of the Manchego sheep breed. Official Manchego cheese is to be aged for between 60 days and two years, hence it is a little expensive. However, it is soooooooo worth it – absolutely delicious. Having grated enough for the recipe, there was then quite a lot of cheese-snacking to be done whilst preparing the dish. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy. I would urge you to try it!

Inspired by…

Lynn Bedford Hall, The Creative Cuisine (thank you again Helen for introducing me to this old but genuinely inspirational book).

How easy…

Wonderfully! I love these dishes that finish themselves off in the oven, while I quickly tidy up the pots and pans and treat myself to a glass of red!

 

Chicken with Mushrooms and Soured Cream

I did this for friends who were coming to supper. The original plan was to have fish but their son, Ali (you know who you are!) doesn’t eat fish so our planned meal had to be quickly revised. I found this recipe and just wasn’t sure about the soy sauce and sherry thing going on – I couldn’t imagine how it was all going to taste. Persuaded by John and the fact that we had all the ingredients, I went ahead, somewhat apprehensively. Imagine my delight when it turned out simply wonderfully. My only problem that evening was that I hadn’t cooked enough – we all wanted seconds. Never one to be accused of small portions, the following recipe will feed four hungry people. Try it, love it and add it to your autumn and winter favourites list!

 Serves 4

 What you need…

 1 large baking dish (mine is 30cm x 20cm x 7cm deep)

1 kg chicken thighs

2 teaspoons paprika

Splash rapeseed oil

Sea salt and black pepper

1 large onion, chopped

2 garlic cloves, chopped

3 tablespoons plain flour

500ml hot chicken stock (I dissolved 2 Knorr stock pots into 500ml water)

300g brown mushrooms, cleaned and sliced

150g wild mushrooms, rinsed

5 teaspoons sweet sherry

4 teaspoons soy sauce

125ml soured cream

 What to do…

Preheat oven to 170°c / 325°f/ gas 3.

Lightly butter (going off the word ‘grease’) your baking dish.

Sprinkle the paprika evenly over the chicken thighs.

Heat the oil in a large, deep-sided frying pan and fry the chicken on both sides until lightly browned. Using a slotted spoon, remove to the baking dish, fitting them in together snugly in a single layer. Season lightly.

To the frying pan juices, add the onion and garlic and sauté lightly. Tip in the flour and mix it in evenly. Slowly add the hot stock, stirring continuously. When thickened, remove from the heat and then add the mushrooms, sherry and soy sauce. Add the soured cream slowly (to avoid curdling).

Pour over the chicken and bake, uncovered, for 90 minutes or until the sauce is a lovely, thick and bronzed. It’s quite simply gorgeous!

Serving suggestion…

Chicken with mushrooms and soured cream goes really well with boiled, seasoned basmati and wild rice

 Inspired by…

Lynn Bedford Hall, New Creative Cuisine and Helen, who introduced me to this old but fabulous book.

 How easy…

Really, really easy with the added benefit that you can clear up the cooking pots whist it does it’s thing in the oven – very relaxed cooking for superb results.

Broccoli, Anchovy and Garlic Pasta

We love pasta in our house as the number of recipes evidence! This one is a lovely, light and fresh dish with the vitamins of broccoli and the tangy edge provided by the garlic and anchovy. Freshly grated Parmesan cheese finishes it off perfectly! Really yummy!

Serves 4

What you need…

2 heads of broccoli

4 garlic cloves, peeled and chopped

12-16 anchovy fillets, depending on your taste – I love them!

2 hot chillies, de-seeded and chopped

3 tablespoons olive oil

Dried pasta (see tip)

Sea Salt and black pepper

Freshly grated Parmesan cheese

What to do…

Chop the broccoli into florets, halving them if they are big ones.

Take a big saucepan and bring to the boil salted water. Add the pasta and cook following the instructions on the packet (mine normally takes about 12 minutes).

Whilst the pasta is cooking, heat the oil in a large frying pan or wok to a medium heat, adding the garlic, anchovies and chillis, smashing up the anchovies as they warm up. Keep the oil warm but not spitting.

Four minutes before the pasta is finished cooking, add the broccoli florets to the pasta water.

Drain the pasta and broccoli and add them to them to the other pan, tossing them in the oil. Season to taste and serve with a generous your broccoli, anchovy and garlic pasta with a sprinkling of Parmesan. Quite simply delicious!

Tip…

I tend to use gluten-free pasta, simply because it doesn’t weigh down my digestive system like the normal option. Eating pasta with gluten makes me feel uncomfortably full and also very tired at the end of the meal – capable of doing nothing but collapsing in front of the TV. Gluten-free definitely suits me better.

Inspired by…

Jamie Oliver

How easy….

Ever so! Great lunch or quick supper