Italian Style Salmon and Cannellini Beans

Italian Style Salmon and Cannellini Beans

This is a fantastic, healthy dinner which goes marvelously with a glass of sauvignon blanc.

It is really easy to pull together and is a nice taste to zing up winter.

Ingredients

fish
300g salmon fillet
salt and pepper
juice of half a lemon

beans
tin of Cannellini Beans
2 sprigs of fresh rosemary
3 cloves of garlic
100ml water
juices of half a lemon
olive oil
chopped parsley
3 chopped spring onions

tomatoes
200g cherry tomatoes
a finely chopped shallot
2 tablespoons of red wine vinegar
12 torn basil leaves
salt, pepper
olive oil


Method

Start by putting the beans, rosemary and whole, peeled cloves of garlic and water in a saucepan and very gently heat until just starting to reach a boil then remove from the heat. The purpose of this is to infuse the flavors.

For the cherry tomatoes, cut them in half and place in a bowl with the shallot (finely chopped). Add the red wine vinegar and a glug of olive oil and stir and let stand whilst you prepare the rest of the meal.

Skin the salmon, cut into healthy size chunks (about the width of 2 fingers), season with salt and paper and coat in olive oil and place in a searing hot pan until just cooked through, squeeze over the lemon juice 30 seconds before removing from the pan.

Whilst the salmon is cooking drain the beans and remove the garlic cloves and sprigs of rosemary. Discard the sprigs of rosemary (don't worry if a few leaves stay with the beans) and mash the garlic in the lemon juice. Add the chopped parsley and spring onion to the beans and lemon juice and garlic. Mix well with a glug of olive oil.

Just before serving, season the tomatoes with salt and vinegar then add the ripped basil leaves mix well with a little more olive oil.

Serve and enjoy.

Salmon Fishcakes

Salmon Fishcakes

Ingredients

600g skinned and boned salmon
generous handful of coriander
100ml goats milk
good knob of goats butter
salt and pepper
2 tsp chillie chutney (see previous post)
egg
flour
dried breadcrumbs
500g mashed potatoes (I used King Edwards)
sunflower oil

Method

Poach the salmon in the milk with the stems of the coriander and some salt and pepper for 10 mins. Set aside to cool and flake.

Boil the potatoes and then mash in a little of the poaching milk and a good knob of goats butter. Let cool

Chop the coriander leaves and mix with the mashed potato, flaked salmon and chillie chutney.

Shape into patties using a small fist of the fishcake mix.

Cool in the fridge for an hour then dip in the beaten egg, then the flour and then the dried bread.crumbs. Shallow fry in sunflower oil. Dry on kitchen towel and serve.

I served with grilled peppers in olive oil and garlic.

Seafood Paella

Seafood Paella

A loin of cod (skinned)
12 king prawns (cooked)
4 baby octopus
6 asparagus spears
an onion
a clove of smoked garlic
safron (soaked in 200ml boiling water)
6 chestnut mushrooms
12 fresh basil leaves ripped
250ml vegetable stock
salt and pepper
paella rice
glass of white wine
ounce of goats butter

Chop and fry the onion in a big glug of olive oil until clear.

Add the paella rice and stir until the grains are starting to look clear.

Add the glass of white wine until absorbed by the rice

Then add the safron and its stock and the vegetable stock.

boil for 25 mins or until the rice is cooked

add the cod cut into chunks and the vegetables. After 2-3 minutes add the prawns and the squid cut into rings/tentacles (remember to remove the spine).

After 2-3 minutes stir in the butter and basil then serve.

Cod in Lemon and Garlic

In a dish layer slices of lemon and a sliced clove of garlic.

Place a fillet of cod on top and season the flesh of the cod with salt and pepper.

Drizzle the cod with a good glug of olive oil, sprinkle with some chopped parsley and then layer a sliced clove of garlic and some lemon slices.

Place in a pre-heated oven at 180 degrees for 20 minutes.

Ideal served with french beans and boiled new potatoes.

Thai Tuna Stir Fry with Coconut Milk

Thai Tuna Stir Fry with Coconut Milk

1/2 an inch of fresh ginger
1/2 a star anis
1/4 tsp astofedia
2 birds eye chillies
1 clove of garlic
1/4 tsp black pepper
1 tin of light coconut milk
250g fresh beansprouts
2 bok choi
2 kafir lime leaves
6 shitake mushrooms
6 button mushrooms
chopped coriander
2 Fresh Tuna steaks
250g wild rice

Grind the ginger, star anis, half the chili, black pepper, astofedia and garlic in a mortar and pestle.

Add to a hot wok with a dash of groundnut oil heated until just short of smoking. Fry for a minute and the add the beansprouts.

Stir fry for 3 minutes and add the kafir lime leaves, add the two types of mushrooms (sliced). After a minute add the bok choi (chopped)and the rest of the chili.

Add the coconut milk and heat until boiling. Then add the tuna (cut into strips)for 3 minutes.

Add half the chopped coriander.

Serve on the wild rice and sprinkle with the rest of the corriander

Thai Tuna Stir Fry with Coconut Milk

Thai Tuna Stir Fry with Coconut Milk

1/2 an inch of fresh ginger
1/2 a star anis
1/4 tsp astofedia
2 birds eye chillies
1 clove of garlic
1/4 tsp black pepper
1 tin of light coconut milk
250g fresh beansprouts
2 bok choi
2 kafir lime leaves
6 shitake mushrooms
6 button mushrooms
chopped coriander
2 Fresh Tuna steaks
250g wild rice

Grind the ginger, star anis, half the chili, black pepper, astofedia and garlic in a mortar and pestle.

Add to a hot wok with a dash of groundnut oil heated until just short of smoking. Fry for a minute and the add the beansprouts.

Stir fry for 3 minutes and add the kafir lime leaves, add the two types of mushrooms (sliced). After a minute add the bok choi (chopped)and the rest of the chili.

Add the coconut milk and heat until boiling. Then add the tuna (cut into strips)for 3 minutes.

Add half the chopped coriander.

Serve on the wild rice and sprinkle with the rest of the corriander

Seared scallops on watercress salad

Seared scallops on watercress salad

Heat olive oil and butter in skillet
Sear seasoned scallops in pan add strips of serano ham
Serve on watercress (nice and peppery) with a pesto dressing (tsp of pesto, olive oil and white wine vinegar)