Foodsnaps

My sister Olga emailed me today this delicious and easy salmon recipe.

Ingredients (serves 2)

• 2 salmon fillets
• 2 tbs mustard
• a small bunch of dill
• 1 lemon (juice)
• 1 tbs honey
• 4 spring onions

For the potato and carrot mash

• 2 large potatoes
• 1 carrot
• 1 garlic clove
• 1 pinch of sugar
• 1 tbs olive oil

How to:

1. For the mash, half-fill a pot with water, add salt, cover and bring to the boil. Add the potatoes and carrots to the boiling water, together with the sugar and garlic. Boil for 20 minutes on a moderate heat until the vegetables are tender.  Drain and mash vigorously, mixing in the olive oil, a squeeze of lemon juice, and seasoning to taste.
2. In a blender add the mustard, dill, lemon juice, honey and the spring onions.
3. Place the salmon fillets in a heated skillet, turn them after 20 seconds pour the sauce over the fillets and cook for about five minutes over medium heat.

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Ingredients (serves 4)

• 500gr lean beef mince
• 2 garlic cloves, crushed
• 1 tablespoon hot chilli powder
• 1 can tomatoes
• 125ml red wine
• 150ml beef stock
• 1 x 410gr can red kidney beans in water, drained and rinsed
• 6 tablespoons smoky BBQ sauce
• 4 tbs cheddar cheese

How to:

• Heat a wide, non stick saucepan and add 1 tsp olive oil. Add the beef mince and cook for 5 minutes, breaking up the meat with the wooden spoon. Add the garlic and chillii powder and cook 2 minutes.
• Stir in the tomato, red wine, beef stock, kidney beans and BBQ sauce. Simmer for 30 minutes until thickened.
• Serve with a tbs of cheddar cheese on top and a slice of corn bread or boiled rice.

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Ingredients (serves 2)

• butter
• 1 onion , finely chopped
• 150g risotto rice
• small glass white wine , about 125ml
• 1l vegetable stock , heated and simmering
• 1 lemon , juiced and zested
• a handful dill , chopped
• 150g hot-smoked salmon fillets , flaked

 How to:

1. Melt a knob of butter in a wide shallow pan. Cook the onions until soft, then add the rice and stir to coat. Tip in the wine and bubble until absorbed, then gradually add the stock stirring until the rice is just tender.
2. Add the lemon, stir in the salmon and dill and serve.

Goes well with a chilled Soave.

Recipe via BBC Good Food

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Ingredients (serves 4)

• 200g egg or rice noodles
• 1 tsp olive oil
• 2-3 tsp Thai red curry paste
• 2 spring onions , chopped
• 1 sweet potato , cubed
• 200ml vegetable or chicken stock
• 100ml skimmed milk
• 2 skinless salmon fillets , cut in half and then into fine strips
• ½ small bunch coriander , roughly chopped

How to:

1. Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
2. Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.

Recipe via BBC Good Food

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Ingredients (serves 2)

• 2 swordfish steaks
•  350 g beetroot, uncooked
• 100 g whole dried lentils, preferably the Puy variety
• 1 portion stock cube, enough to make 600ml (1 pint)
• 1 portion lemon(s), zest and juice
• 2 teaspoon olive oil, extra virgin
• 1 tablespoon fresh chives, (a small bunch), finely chopped
• 1 pinch salt, and fresh ground black pepper

 How to:

1. Preheat the oven to Gas Mark 7/220ºC/425ºF and place the beetroot on a roasting tray. 
2. Roast for 30 mins until tender when pierced with a knife.
3. Meanwhile place the lentils and stock in a saucepan with a lid and bring to the boil. Simmer for about 25 mins until the lentils are tender.
4. Meanwhile place the juice and zest of lemon in a large bowl. Peel and chop the cooked beetroot and add to the bowl, also add the cooked lentils.
5. Lastly, add the oil, chives and seasoning, toss gently together.

Serve with the grilled swordfish.

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Ingredients (serves 4)

For the sauce vierge 

• 1 tbsp coriander seeds
• 1 garlic clove
• sea salt
• 2-3 tbsp extra virgin olive oil
• 1 large ripe tomato
• handful fresh tarragon
• handful fresh basil
• handful fresh coriander (you can substitute mint if you like)
• ½ lemon, juice only

For the scallops

• 8 large diver-caught scallops, roe attached
• olive oil, for drizzling
• salt and freshly ground black pepper
  

To serve

• lemon quarters

How to:

1. For the sauce vierge, dry-fry the coriander seeds in a hot frying pan until they release their aroma. Place them in a pestle and mortar and crush.
2. Peel the garlic clove and mash to a paste with the tip of a knife and some sea salt. Add the garlic paste to the pestle and mortar.
3.  Add 2-3 tablespoons of extra virgin olive oil to the garlic and coriander and stir.
4. Remove the core and seeds of the tomato. Chop the flesh roughly and add to the pestle and mortar.
5. Roughly chop the herbs and add them to the pestle and mortar. Crush all the ingredients together well to form a sauce. Allow the flavours to infuse while you prepare the scallops.
6. Trim off any tough, sinewy flesh and remove any black veins from the scallops, but keep the roes intact.
7.  Heat a frying pan or griddle pan until hot. Drizzle some olive oil over the scallops and season with salt and freshly ground black pepper.
8. Place the scallops on the hot pan or griddle and cook until they're just cooked through, about 2-3 minutes on each side, depending on size. They'll feel firm to the touch when cooked. (If the scallops are very large, you can finish them in a preheated oven for a few minutes.)
9. Finish the sauce vierge by adding the lemon juice (don't do this until just before serving or the herbs will turn black). Adjust seasoning and stir well.
10. To serve, spoon the sauce vierge over the scallops and garnish with the quartered lemons.

Recipe via the BBC

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Ingredients (serves 2)

For the sauce

• 1 garlic clove, crushed
• 2 tablespoons thai fish sauce (nam pla)
• 2 tablespoons lime juice
• 1 small red chilli, de-seeded and chopped finely
• 1 tablespoon white wine vineger or rice vinegar
• 1 tablespoon caster sugar

For the kebabs

• 500gr lean minced lamb
• 1 small onion
• 1 garlic clove
• 1 teaspoon coriander seeds, crushed
• 2 tablespoons fresh coriander
• salt and freshly ground black pepper

How to:

1. Soak 10 bamboo skewers in a bowl of water for at least 10 min to prevent them from burning under the grill
2. Meanwhile, to make the sauce, combine the sauce ingredients in a small screw top jar, add a tablespoon of water and shake well.
3. To make the kebabs, put the kebab ingredients in a food processor, season well and combine until it comes together into a ball.
4. Divide the mixture into 10 and use your hands to shape the meat into "sausages". Put the skewers through the middle of the sausage shapes.
5. Preaheat the grill to high. Grill for 10 min turning occasionally until browned all over and cooked through. Serve with the dipping sauce and salad.

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Ingredients (Makes 12)

• 350gr high quality mincemeat, preferably homemade
• 200gr plain flour, sifted
• 40gr golden caster sugar
• 75gr ground almonds
• 125gr unsalted butter, diced
• 1 large free-range egg, beaten
• milk, to glaze

 How to:

1. Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
2. Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)
3. Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.
4. Cut out another 12 slightly smaller discs (or stars) and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6. 5. Bake the pies for 20 minutes until golden brown. Remove to a wire rack and dust them with icing sugar.

Recipe slightly modified from the BBC

*If you prefer to make your own mince meat there is a fantastic recipe on Delia online.

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Ingredients (serves 6)

• 200 gr chorizo, sliced
• 3 tsp Harissa paste
• 1 garlic clove, minced
• juice and grated zest of 1 lemon
• zest of 1 orange
• 4 tbs olive oil
• 450gr bay potatoes
• 1 red onion, thinly sliced
• 1 tbs coriander, finely choped
•  Mint leaves, to garnish
• Salt and freshly ground pepper

How to:

1. Fry the chorizo in 1 tbsp oil until crisp. Drain, reserving the oil.
2. Mix together the Harissa paste, juice and grated zest of lemon, grated zest of an orange and 4 tbsp of olive oil.
3. Cook 450gr baby potatoes until tenter. Drain and mix with the dressing, the reserved chorizo oil and the sliced red onion. When cool stir in the chorizo slices, coriander leaves, mint leaves and serve.

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Ingredients (serves2)

• 2 skinless, boneless chicken breasts
• 100g firm goat's cheese , such as Crottin de Chavignol
• 1 tsp fresh thyme leaves, plus 2-3 sprigs
• 4 rashers streaky bacon , thinly sliced
• 2 courgettes , thinly sliced
• 1-2 tbsp olive oil , plus extra for drizzling
• 250g vine tomatoes , thinly sliced

How to:

1. Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
2. Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
3. Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.

Recipe via BBC Good Food

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