Foodsnaps

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 4)

• 500g pack ready-cooked polenta
• 2 tbsp olive oil
• 2 chicken breasts
• 125g dried breadcrumbs
• 1 egg beaten
• 100gr plain flour
• 25g Parmesan
• 125g ball mozzarella
• 4 ciabatta buns , lightly toasted
• salad leaves , to serve
• SunBlush tomatoes , to serve
• fresh basil pesto , to serve

How to:

1. Heat oven to 200C. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden.
2. Cut each chicken breast in half, lightly flatten using a rolling pin.
3. In a separate shallow dish, mix together the breadcrumbs and parmezan. Put the beaten egg in another dish, dust the chicken with the flour, dip it into the egg and then into the breadcrumbs, until coated all over.
4. Place the chicken on a slightly oiled baking tray and place it in the oven. Cook the chicken in the oven for 12-15 min until golden. Place a mozzarella slice on top and return to the oven until starting to melt.
5. Pile the burgers onto the buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.

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Ingredients (serves 4)

• 1 x 1.3kg organic chicken , jointed into 8 pieces
• 5 tbsp plain flour
• 75ml olive oil
• 250g smoked streaky bacon , cut in pieces
• 1 onion , chopped
• 2 carrots , peeled and roughly chopped
• 2 leeks , trimmed, washed and roughly chopped
• 250g shallots , peeled, but left whole
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 100ml cognac
• 1 bottle red wine , preferably from Burgundy
• 100ml chicken stock (preferably homemade
• 250g fresh cep mushrooms or large chestnut mushrooms, trimmed and thickly sliced

How to:

1. Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.
2. Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.
3. Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.
4. Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.
5. Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.

Recipe via BBC Good Food

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Ingredients (serves 2)

• 1 tbsp curry paste
• 1 chopped chilli , if you like spicy food
• 250g pack cooked basmati rice
• some shredded cooked chicken or turkey
• a handful of frozen peas
• 50g pack roasted cashews
• a squeeze of fresh lemon juice

How to:

1. Put curry paste in a wok or large frying pan and heat it up (if you like spicy food, add chopped chilli, too).
2. Stir in basmati rice, the shredded cooked chicken or turkey, the frozen peas and the roasted cashews. Stir fry until piping hot, then season with a squeeze of fresh lemon juice.

*Recipe BBC Good Food

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Ingredients (serves 4)

• 16baby octopus, 4-5cm long
• 2 cloves Garlic, crushed 
• a few sprig Thyme
• 1 red chilli, roughly sliced
• extra virgin Olive oil
• 4 good handfuls mixed salad leaves

For the lime dressing:

•  juice of 3 limes
• 100ml groundnut oil
• 100ml extra virgin Olive oil

How to:

1. Put the octopus in a bowl with the garlic, thyme and chilli. Add enough olive oil to barely cover the octopus, and toss to mix. Cover and leave in the fridge to marinate for 4-6 hours if possible.
2. To make the lime dressing, pour the lime juice into a bowl. Add the oils and whisk vigorously until thickened. 
3. Heat a cast-iron stove-top grill until smoking hot. Remove the octopus from the marinade and place on the hot grill. Cook quickly for a few minutes on each side until slightly charred. Cook in batches if necessary.
4. To serve, arrange the salad leaves attractively on a large platter. Top with the cooked octopus and drizzle with the lime dressing.

*Recipe via Good Food Channel

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Recipe via epicurius...

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The California roll is a maki-zushi (roll), a kind of sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab stick, and avocado. In some countries it is made with mango instead of avocado. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice (in an inside-out roll) is sprinkled with toasted sesame seeds or tobiko. Read more on Wikipedia.

Watch a video on how to make an inside out California Roll.

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Ingredients: (serves 4)

• 500 gr Whole grain pasta
• 1 kg prawns
• 6 whole canned tomatoes
• 300 gr. fresh spinach
• 1 spring onion
• 1/2 bunch parsley
• 1/2 bunch dill
• 1 tbs anise seeds, crushed in a mortar
• 5 tbs tablespoon olive oil
• salt, pepper to taste

How to:

Boil the pasta according to the packet instructions. The last minute add the prawns to the boiling water with the pasta.

In the  meantime, finely chop the tomatoes, spinach leaves, parsley, dill and spring onion. Mix them in a bowl, season, add the crushed anise and place them in a large frying pan with 2 tbs olive oil for 10-15 minutes.

Strain the spaghetti with the prawns add them to the pan with the vegetables, add some salt and pepper, 2 tablespoon olive oil, mix well and serve.

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Ingredients (for 4 people)

• 600gr monkfish
• 80gr smoked bakon (I've used parma ham)
• 600gr pumpkin, peeled and cut
• 20gr garlic cloves, peeled
• 150gr sweet potato, peeled and cut
• 50 gr heavy cream
• salt and pepper

How to:

Season the pumpkin, sweet potato and garlic cloves, wrap in aluminium foil and bake the parcel in a preheated oven at 180°C for  approx 40min

Puree with olive oil, heavy cream season and set aside.

Wrap the monkfish loins with thin slices of bacon and roast in the oven for about 7 min at 180°C.

Serve with greens

Recipe via: fin and flounder and twitpic.

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Ingredients (for 4 people)

• 500 gr linguine
• 5 tablespoons olive oil
• 1 garlic clove (minced)
• 1 medium onion, finely chopped
• 3 x 150gr tubs fresh (hand-picked) crab meat (I've used both white and brown crab meat)
• 6 ripe tomatoes, finely chopped
• 1 green (horn) pepper, cut into fine rings
• 1/2 bunch of parsley, finely chopped
• 1 shot of ouzo
• 1/2 tsp. chilli flakes
• salt and pepper to taste

How to:

In a large pot sauté the garlic and the onion in olive oil for a couple of minutes.Then add the green pepper and sauté for another 2 minutes. Add the ouzo. After 1 minute add the chopped tomatoes, salt, pepper and the chilli flakes and cook for 15 to 20 minutes. The last minute add the chopped parsley and the crab meat and stir gently.

In the meantime boil the linguine according to the packed instructions.

Serve immediately with the crab sauce on top.

*Crab meat from: Fin and Flounder

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