Foodsnaps

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)

• 800gr dried salt cod (boneless)
• 1 onion
• 2 cloves garlic, chopped
• 150ml (approximately) olive oil
• 2 cans tomato
• flour - enough to coat fish
• 1 bay leaf
• 1 red pepper, sliced

 How to:

The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!

1. Remove the fish from the water. Pat it dry with paper towels and set aside.
2. Pour 1/4 of the olive oil into a large, open frying pan and turn on medium heat.
3. Put flour onto a plate and cover cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside.
4. Add the rest of the olive oil to the frying pan. Add the chopped onion and garlic and sauté until the onion is translucent. Add the tomato sauce, red pepper and bay leaf and simmer for about 10 minutes, stirring often.
5. Add the cod fish back into the frying pan, reduce heat and let simmer for about 5 minutes.

Serve with bread.

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Ingredients (serves 2)

• 2 x 150g/5oz tuna steaks
• pinch sea salt
• drizzle extra virgin olive oil
  

For the salsa verde 

• 1 heaped tsp Dijon mustard
• 150-250ml/5-9fl oz fruity, extra virgin olive oil
• 4 anchovy fillets
• handful flatleaf parsley
• handful mint
• handful basil
• handful tarragon
• 1-2 tbsp capers
• 1 garlic clove
• pinch sea salt
• 1 lemon, juice only

To serve

• lemon wedges
• 2 sprigs flatleaf parsley
  

How to:

1. Preheat the oven to 200C/400F/Gas 6.
2. For the tuna, season the tuna steaks with the sea salt and drizzle with the olive oil. Rub the salt and oil into the steaks.
3. Heat a heavy-based frying pan until hot. Add a tuna steak to the hot pan and sear until lightly browned. Carefully turn over and sear the other side (this will take about 30 seconds on each side, longer if the tuna is thickly cut). Remove and keep to one side. Repeat with the other tuna steak.
4. Place the tuna steaks in a roasting tray and place in the hot oven for another minute or two (they should still be slightly pink on the inside). Remove and keep warm.
5. For the salsa verde, place the mustard and a few tablespoons of the olive oil in a bowl and whisk to emulsify. Chop the anchovies finely and add to the bowl.
6. Pick the leaves from the herbs (except the basil - you can include the stems in the sauce). Pile the picked herbs onto a chopping board. Sprinkle the capers over the top.
7. Chop the herbs and capers finely with a sharp knife. When finely chopped, add to the bowl with the mustard and oil mixture.
8. Peel the garlic clove. Place it on the chopping board and sprinkle over the sea salt. Crush to a fine paste with a knife blade and add the paste to the bowl and mix.
9.  Add some of the remaining olive oil to the bowl. The sauce should have a spooning consistency, so add just enough oil - you may have some left over. Mix thoroughly.
10. Just before serving, add the lemon juice to the sauce (the lemon will cause the herbs to go brown if you add it too early).
11. To serve, place the tuna steaks onto plates. Squeeze over some lemon juice and serve with a wedge of lemon, a dollop of salsa verde and a sprig of parsley each.

Recipe via BBC

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Ingredients (serves 4)

• 4 swordfish steaks, each weighing about 175g/6oz
• olive oil for brushing
• salt and freshly ground black pepper

For the Salsa:

• 1 green chilli, seeded and finely chopped
• 1 avocado, cut into 5mm/¼in dice
• 2 garlic cloves, finely chopped
• 3 spring onions, thinly sliced
• ½ cucumber, cut into 5mm/¼in dice
• 1 tbsp fresh coriander, roughly chopped

For the Sauce:

• 4 green olives
• 4 heaped tbsp olive oil mayonnaise
• 50ml/2fl oz double cream
• 120ml/4fl oz water

 How to:

1. Keep all the prepared salsa ingredients cold, and separate until just before serving, then quickly mix them together in a bowl and divide between 4 plates.
2. Cut the olive flesh from the stone in strips then cut these strips into thin pine needle sized shards. In a small pan, mix the mayonnaise, cream and warm water with the olive shards then warm through - the sauce should be served warm not hot.
3. Light the barbecue or heat a ribbed grill pan. Season the swordfish steaks with salt and pepper and brush with olive oil. Grill for about 3 minutes on each side.
4. Serve with a portion of salsa and some of the sauce spread over the steaks and around the plates.

Recipe via the BBC

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Ingredients (serves 2)

• 1 tablespoon peri-peri seasoning rub
• 2 x 150gr skinless salmon fillets
• olive oil
• 1 courgette, trimmed
• 1 garlic clove, sliced
• 200gr baby spinach leaves
• 75gr soft cream cheese (I've used Philadelphia)
• 15gr capers in brine, drained and rinsed
• 2 tablespoons finely chopped parsley
• zest of 1/2 lemon
• salt and freshly ground black pepper

How to:

1. Put the peri-peri on to a plate and dip in each salmon fillet, pressing down gently to coat on one side. Heat a non stick frying pan and when hot cook the salmon fillets for 3 minutes, each side.
2. Meanwhile, using a potato peeler, cut the courgette into ribbons. Heat a frying pan with a bit of olive oil and cook the garlic, courgette ribbons and spinach for 2 minutes. Stir in the cream cheese and stir gently until smooth.
3. Remove from the heat and stir through the capers, parsley, lemon zest and seasoning.
4. Serve with baby potatoes.

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Ingredients (serves 4)

• olive oil
• 1 onion , halved and finely sliced
• 2 celery stalks, sliced
• 3 garlic cloves , sliced
• 1 anchovy , rinsed (optional)
•  a pinch chilli flakes
• 1 bottle of passata
• 180ml white wine
• 400ml vegetable stock
• 100gr couscous
• 350 gr Halibut
• 350 gr Gurnard
• 250 gr prawns (shell on)
•  ½ lemon , zested
• a handful chopped parsley

How to:

1. Heat 1 tbsp of olive oil in a wide, shallow pan. Add the onion, celery, garlic, anchovy (if using) and chilli flakes. Season and cook for 10 minutes. Add the passata and cook for another couple of minutes. Pour in the wine and stock and bring to a boil. Cook for 2 minutes then add the couscous. Turn down to a simmer and add the fish and the prawns. Cover with a lid and cook until the fish is done, about 5-7 minutes.
2. Divide between 4 dishes, breaking the fish into large pieces. Sprinkle over lemon zest and parsley to finish.

*Recipe adapted from the "Sicilian-style fish stew"

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Recipe via epicurius...

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Oysters, Lobster bisque, cod and chips, mashy peas and tartare sauce, lemon posset, treacle tart and vanilla ice cream...

               

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