Combine using a food processor/pestle and mortar. Place most of it (I'd say about three quarters) on the fish and stand in the fridge for at least 20 minutes
Fish tagine
2 onions
1 large green chilli, sliced
4 cloves
garlic, sliced
1 thumb
sized piece ginger
200 g
cherry tomatoes
Green peppers, blackened under a hot grill then skinned, deseeded and cut into strips
although Marco Pierre’s recipe looked divine, I decided to share a very old recipewith you, as it is so special and particularly stunning - Gilded Saffron & Butter Basted Turkey with Herb Garland
As you may remember, I was sent a honey roast side of salmon to review last week, from John at Delish Fish, and I created a fabulous pasta recipewith some of it - Family Fishand Pasta on Friday
Score the fish skins and place the fillets in an bowl along with the leeks, fennel and pancetta. Pour over the marinade from your pestle and mortar and mix gently until the fishand leeks are coated
1 medium head of cauliflower. 1salt and black pepper. 1Line a large oven proof tray with some parchment paper. 1Place the cauliflower on the tray and break up into smaller florets, the idea, is any small pieces that fall off when doing this, will remain on the tray. 1Place a few florets at a time, in a blender or food processor and pulse the blade a couple of times, until it resembles grains of rice, dump that onto the tray, before continuing with the next batch, until all cauliflower is riced. 1Spread out over the tray in a thin even layer and season well with salt and black pepper. 1Spray over the top with some oil, place in oven and bake for approx 30 mins, it will just start to of browned on the edges and have a lovely roasted flavour
To give it more satisfying protein, perhaps roast or stir-fry some planks of tofu, warm and mash some white beans, or grill fillets of white fishand include with the cauliflower steaks
At the moment I have a bit of a thing about aubergines – I really like them and I have been using them more and more frequently (in fact I have another aubergine recipe I am going to share with you soon)
Murg Mussalam writes that the current version of serving whole chicken at dinner parties are in fact roast chicken and not Murgh Musallam as the spices used are tad western, the boiled eggs were never an accompaniment and it was never stuffed with lamb keema (mincemeat) as in original shahi/royal recipes as noted in Ain-e-Akbari
Heat the olive oil in large oven-proof frying pan over medium-high heat. Serve the ricewith the sliced fillet on top and spoon the sauce around the edge
Fish is, as I am always banging on about, the ORIGINAL FAST FOOD, and it is JUST as easy to make a lovely family fishrecipewithfish, as it is to cook a ready-to-eat frozen fish dish
Serve immediately with a drizzle of flavoured oil (recipe here) or seasoning, if required. In a small bowl add the cauliflowerand garam masala, mix until coated
Spray a pan with low calorie cooking spray and place over a medium heat. This is the first recipe that is suitable for both a wok and an air fry (I used my Tefal Actifryer)
) It pairs perfectly with a salad and spicy rice. Serve with salad and a wedge of lime. This fragrant chicken dish is perfect for Summer BBQs (and even indoor grills when the great British weather lets us down
Christmas arrived early the other day, a fabulous box of fresh fish arrived, as you may remember from last week’s Fish on Friday post - Easy Peasy Fish on Friday Recipe
Serve these with cocktails andpre-dinner drinks, or as part of a buffet. I am writing this post from my hotel room in London, so this will be short and sweet as I am hunched over my laptop in the Wi-Fi lounge
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