Tag Archives: tomatoes

Baked Salmon with Roasted Vegetables

A simple, one-pot dish and is sooooooo very tasty. The natural flavours of the salmon are enhanced by the addition of anchovies and a mixture of peppers and tomatoes works absolutely brilliantly as a contrasting accompaniment to the fish – the whole lot disappeared at a rapid rate – this a great one for a family supper.

Serves 4

What you need…

1 x baking dish (mine is 26 x 18 x 7cms deep) lightly buttered

160ml hot water from the kettle

½ vegetable stock pot (I use Knorr)

750g – 1kg potatoes, peeled and cut into 1cm-thick slices

5 large tomatoes, thickly sliced

1 red pepper, deseeded and cut into bite-sized chunks

1 orange or yellow pepper, deseeded and cut into bite-sized chunks

60g anchovy fillets in oil, drained and finely chopped

4 garlic cloves, chopped

4 sprigs oregano, leaves stripped from the stems

6 sprigs rosemary

4 tablespoons olive oil, plus a little extra for the fish

1 side of salmon – enough to cover your baking dish – mine was around 1.5kg

Sea salt and black pepper

What to do…

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

Pop your ½ stockpot into a jug, tip on the hot water and mix together using a balloon whisk. Set your vegetable stock aside.

Bring the potatoes to the boil in salted water and cook for 5 minutes. Drain. Arrange the slices, slightly overlapping to cover the bottom of your baking dish.

Scatter over the tomatoes, peppers and anchovies. Pour over your stock. Scatter over the garlic, oregano leaves and then lay across the rosemary sprigs. Season with salt and pepper. Pour over the oil and pop in the oven, uncovered, for 30 minutes.

Meanwhile, rub a little olive oil all over the fish and season with salt and pepper.

Remove and discard the rosemary sprigs from the vegetables; then lay the fish on top. Cover with foil and pop back in the oven for 30 minutes. Remove the foil and cook for a further 5 minutes, just to give the salmon a little colour.

That’s it – all done – no accompaniments required and you know what? It’s very lovely! Enjoy!

Inspired by…

Gino D’Acampo

How easy…

Ridiculously straight forward

Prawn Saganaki

Ooooh, this is sooooo lovely that I cooked it twice in one week before blogging it – the cooking smells the first time around demanded immediate indulgence so no photographs were taken before we sat down… so I had to cook it again – shame!!!! It smells amazing and tastes even better! Greek in origin, this is a brilliant starter or supper that tastes like it belongs in a gorgeous summer holiday – you can practically feel the Mediterranean sun, smell the lavender carried on the breeze and hear the sea gently lapping on the shore. It’s quick to knock up and is definitely so much greater than simply the sum of its parts.

Serves 4 as a main meal and 6 as a starter

What you need…

A good splash of rapeseed oil

1 red onion, chopped

2 garlic cloves, chopped

Pinch of chilli powder

1 star anise

6 large, ripe tomatoes, chopped

Sea salt and black pepper

800g raw king prawns

50g feta

A small handful of parsley, roughly chopped

What to do…

Heat the oil over a moderate heat in a frying pan. Add the onions and garlic and sauté for a couple of minutes until soft but not brown. Stir in the chilli and the star anise, then add in the tomatoes, season with salt and pepper, cover and simmer gently for 5 minutes.

Next, add in the prawns and cook for a few minutes until they are pink, stirring occasionally to ensure even cooking throughout. Remove the star anise.

Crumble over the feta and scatter the parsley on top. Serve immediately with a nice chunky doorstep of good, fresh bread – just yummy!

Tip…

I just love this dish but if you wanted to be a little more authentic, replace the rapeseed oil for olive oil and the star anise for 3 tablespoons of ouzo. If you choose to do the latter, you’ll need to cook it off for a bit before adding the tomatoes to dispel the alcohol and reduce the liquid. However, star anise worked really, really well (weirdly, I didn’t have any ouzo in the house!)

Inspired by…

The Traveller’s Table

How easy…

Soooooo happy that I happened upon this ridiculously easy recipe!

 

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!

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.