You will need A pair of salmon fillets Enough potatoes for two, cute into cubes A slice of a block of unsalted butter roughly 1am wide The juice and zest of half a lemon A teaspoon of capers A bag of samphire A sprig of thyme A big sprig of parsley A quarter of a clove of garlic Olive oil Do Shake the potatoes with a teaspoon of oil and stick in the airfrier on 180 for 20 minutes Drop the samphire into boiling water for 2 minutes and drain, set to one side When you’re about ten minutes off the potatoes being ready, make the salmon Put a good slug of olive oil into a pan and once it’s hot add the salmon in skin down (it should sizzle) Cook skin side down for a few minutes, then turn them over Turn the heat down and add the butter, thyme and garlic Add the lemon zest and capers, keep it cooking for a few minutes, pop the salmon on it’s side if you need to to help it cook though Add the Parsley, saphire and lemon juice, stir round, cook for another minute or two Pile the potatoes into the middle of the plate, point the rest over the top.
I was very skeptical of Fish Finger Bhorta when I first saw it, not because of the fish fingers, but the English mustard. When it was being discussed on TV Nigella mentioned that is was suitable for anything crunchy, so tonight I switched in in a family favorite.
I love the Rivers of London books and all thought it Peter Grant raves about the groundnut chicken dish his mum makes. After a bit of googling I found that groundnuts are another name for peanuts (and facinatingly in Nigeria “peanuts” are groundnuts dipped in dough and fried).
I love Chinese meals of rice, greens and meat. This months meatbox had a lovely slab of pork belly in it so I got to scratch my itch and try using the Unknown Tingly Green Sauce I last had it in Tingly Chinese Chicken
Growing up I hated mince and plain boiled potatoes, which is a shame because other than me it was something of a family favorite. Having grown up, I still don’t enjoy boiled potatoes, but I discovered dumplings, and that changed everything.
We had this as a main course (a huge pile of it) but it would make a good side dish. It’s super savoury, with all the boxes being ticked (sour, sweet, salty, spicy, stuck on bits, burnt bits, squidgy bits, everything).
This was an excellent tea made by my girlfriend, well worth a write up. Pre-rolled pastry is a great shortcut to delicious dinners.
You will need A pack of pre-rolled puff pastry Half a large onion (finely sliced) A pack of smoked salmon (great use of the cheap packs of offcuts) Half a small tub of soft cheese A big squeeze of lemon juice A good scattering of capers Egg if you’re bothered about glazing the edge a slug of olive oil Do Softed the onions in a pan with the olive oil until translucent Let them cool a bit Add the soft cheese and lemon juice Bake the pastry on a sheet at 180 for a few minutes Pile it all into the middle of the pasty and spread towards the edges, leave as much crust as you’d like Scatter with salmon and capers Egg wash the crust if you’re into that sort of thing Return to the oven and bake until the edges are golden and the ctopping has a hint of char Result I’m sure this was meant to feed six but we didn’t let that get in the way.
Many years ago this was made on Blue Peter and from that point on it became a family favorite and Christmas tradition. Famously one of my elderly relatives absolutely refused to share the piece we gifted her each year.
I’m trying to reduce our food waste by not letting anything spoil, so tonight’s dinner was the reduce of googling “aubergine and beef”, because we had some aubergine needed using up our The Christmas Farm meatbox contained are beef cut for stirfry.
This week I ran across okonomiyaki on twitter (mostly because I jokes about the potencial farts from a cabbage and egg based meal), but we had a big green cabbage to use up, so I figered I’d have a go.
This morning I noticed that since I started posting more to Instagram I’ve basically stopped updating here, which is bad badness. Where youpost matters, because ultimatey you’re putting all your effort into growing their platform, and they own you and your audience, so tihs moring I downloaded most of my content from there and rolled the last few months worth into this post.
One of my favorite cookbooks at the moment (I collect them so we have a few) is Perfect Plates in 5 Ingredients by John Whaite and recently we ate the chickpeas cooked with chorizo and cider, a marvelously savoury dish.
This week I read an artcle about redbeans and rice which looked delicious. I didn’t have any of the ingrediants, but the idea of soupy beans cooked with strong flavours and pork sounded great so I improvised.