Tag Archives: supper

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

Chicken Breasts and Sun-Dried Tomatoes with Tarragon and Paprika Sauce

One of my favourite supper dishes to share with family and friends, it’s easy to prepare, light and really flavoursome

Serves 4

What you need…

5-6 skinless chicken breasts

8 tablespoons lemon juice

2 rounded teaspoons paprika

2 large garlic cloves, chopped

1 tablespoons fresh tarragon, chopped

Knob of butter

12-14 sun-dried tomatoes

300ml double cream

Salt

Chilli powder

Bunch of rocket leaves to garnish

What to do…

Put lemon juice, paprika, garlic and tarragon in a bowl, mix together.

Slice chicken and add to mixture. Leave to marinate for 30 minutes at least.

Melt butter in a large, deep frying pan/wok.

Add chicken mixture and cook gently for 8-10 minutes, stirring occasionally.

Meanwhile, slice the sundried tomatoes in half.

Using a slotted spoon, remove the chicken from pan and set aside.

Bubble pan juices fiercely for two minutes, reducing slightly.

Remove from heat and slowly stir in the double cream.

Bring the mixture back to the boil and boil for 2-3 minutes or until it has thickened slightly.

Season with salt and chilli. Return chicken to pan and add in sundried tomatoes and warm through.

Serve chicken breasts and sun-dried tomatoes with tarragon and paprika sauce with rocket scattered over. It goes really well with some garlicky pasta on the side or garlic-fried green vegetables such as shredded cabbage and leek. Lovely!

Inspired by…

Josceline Dimbleby, The Almost Vegetarian Cookbook

How Easy…

One of the few main courses that I can produce whilst chatting to visiting friends – I normally have to focus completely on the cooking!

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