Salmon Coulibiac

After watching an episode of the Hairy Bikers, they rustled up this dish at the banks of the River Deveron in Scotland, one of the top places for salmon fishing in the bonny land. It had me salivating in front of the TV. It's basically a salmon, rice and spinach pie. So went to the shops for some salmon and gave it a go, adding my own twists here and there! Enjoy!

Ingredients

100g / 3.5oz long grain rice, rinsed

1 fish stock cube

1 egg, beaten

1 tbsp chopped fresh /dried dill

1 tbsp chopped fresh flatleaf/dried parsley

1 tbsp chopped fresh /dried chives

1 tsp lemon juice

salt & pepper

2 shallots/ 1 onion, chopped

2 blocks ready-made puff pastry

100g / 3.5oz baby spinach leaves

1 x 400g centre-cut salmon fillet, cut in half lengthways, skin removed, pin bones removed

1 egg, beaten for glazing

Method

1. Cook the rice with the fish stock cube crumbled in the water

2. Mix together the rice, beaten egg, dill, parsley, chives and lemon juice

3. Season with salt & pepper

4. Roll out the blocks pastry

5. Glaze one side of one of the blocks with beaten egg

6. Add a layer of the rice mixture

7. Add a layer of the spinach

8. Add the salmon & shallots/onion

9. Add another layer of spinach

10. Add another layer of the rice mix

11. Place the second block of pastry over the filling

12. Nip round the edges, cut slits in the middle of the pastry (this lets the steam out whilst cooking) 

13. Glaze with beaten egg  

14. Bake in the oven at 180C/350F/Gas Mark 4 for 20 - 25 mins or until golden bown

And voila ....

Serves : 4

Preparation Time : 20 mins

Cooking Time : 25 mins

Fish & Chips

The Pauper's Kitchen market adventure is expanding to serve real Fish & Chips. So to get some practice in I got the oil heating and made the British favourite. Was utterly delicious.

Jamaican Fish Tea (Soup)

 Ingredients

900g/2 lb fish heads or bony fish
2 litres/3 1/2 pints water
6 green bananas, peeled and diced
1 tomato, blanched, cored and chopped
1 sprig of thyme or 1 tsp dried thyme
2 shallots, diced
3 red chilli peppers, 1 whole and 2 chopped
salt & pepper

Method

1. Make a stock with the fish by rinising them under cold water, putting them in a pan with cold water, boil, cover and simmer for 30 mins *
2. Strain the stock
3. Add the tomato, bananas, thyme, shallots and chillis to the stock
4. Bring to the boil and simmer until the bananas are half tender
5. Remove the whole chilli and season with salt & pepper

Serves : 4
Preparation time : 10 mins
Cooking time : 30 - 45 mins

* If you can't make the stock yourself use a fish stock cube, hey that's what they're there for isn't it!

Viva La Paella!

We all could do with a bit extra omega 3, especially with all the flu viruses and horrible chills going around. So why not have a paella night. I've fiddled the Spanish traditional recipe a tad to become accessible to the home kitchen as I'm sure not many of us have a kitchen big enough for that giant pan!

Ingredients

500g mixed seafood (squid, mussels, prawns etc)
2 large onions, chopped
4 cloves garlic, crushed
1 red pepper, chopped thinly
2 tsp thyme
2 tsp parsley
1 tsp cayenne pepper
1 tsp paprika
1 tsp cumin
2 tblsp olive oil
250 ml dry white wine
salt & pepper
1 fish/chicken stock cube
1 tblsp tomato purée
300g rice

Method

1. In a large saucepan cook the rice, with the stock cube, until the rice is still slightly firm
2. Drain and set aside
3. Meanwhile, in a large frying pan or wok heat the olive oil
4. When oil is piping hot add the onions, garlic and salt & pepper, stir constantly until the onions begin to soften
5. Add the pepper and seafood
6. Simmer gently for 3 - 5 mins
7. Add the white wine and herbs & spices
8. Simmer for a further 5 – 10 mins, until the sauce takes on an orangey red colour
9. Add the rice and mix well
10. Continue to simmer until the rice is cooked through

Preparation time : 5 mins
Cooking time : 30 – 40 mins
Serves : 4

They are on their way!

My parents are coming to stay this week (some of you may know my mum Di from designers block) and so I shall be very busy in the kitchen! Although I do tend to get my Mum to make at least one english meal when she's here! They arrive tomorrow afternoon so here's what on the menu for the arrival.

Smoked Salmon Delight

Ingredients

4 slices of smoked salmon

Cream cheese

2 tomatoes, sliced

Handful of pickled gerkhins, chopped

1 orange pepper, chopped

3 tblsp balsmaic vinegar

2 tbslp oilve oil

1 tsp mustard

1 small onion, chopped finely

salt & pepper

1 half cooked baguette

200g red potatoes

Method

1.In a small bowl add the vinegar, oil, mustard, onion and salt & pepper

2.Stir together

3.In an oven proof dish add the pepper, gerkhin and tomato

4.Pour over the vinegar mix and place in the oven at 200°C for 20mins

5.Meanwhile boil the potatoes

6.Remove the vegetables from the oven and set aside

7.Cut the baguette in half and slice open

8.Place in the oven for 10-15mins

9.Once the baguette is cooked spread the cream cheese on thickly

10.Place the smoked salmon over the cheese

Serves : 4

Preparation time : 10 mins

Cooking time : 30 - 40mins

Sardines, Why Not?

Everyone has that tin of sardines just in case nuclear war is declared. It'll stay there for years and finally get given to charity during the Harvest Festival canned goods collections.
Nutritionists often emphasise the importance of eating fish at least once a week but (takeaway fish and chips aside!) how many of us actually do? I for one rarely prepare fish dishes at home due to the fact that it never occurs to me to buy it.

So here are two mouth watering recipes to help you get that all important fish intake and finally crack open that poor little tin of sardines.

Creamy Sardine Spaghetti

Ingredients

Tin of sardines in oil
3 heaped tblsp of creme fraiche
2 cloves of garlic, crushed
1 medium onion, chopped
2 tsps basil (dried or fresh)
2 tsps parsley (dried or fresh)
2 tblsp olive oil
1 tblsp grated parmesan (alternatively 1/2 tblsp of grated cheddar cheese)

Method

1. In a large pan of boiling, lightly salted water cook the spaghetti (or pasta of choice)
2. Drain and put back into the dried pan or a large heat proof bowl
3. Drain the sardines and mash them gently with a fork
4. Heat the olive oil in a pan
5. Sauté the onion and garlic until soft
6. Add the mashed sardines, basil and parsley
7. Stir continuously over a medium heat for 2-3 minutes
8 Add the creme fraiche and grated cheese
9. Simmer gently for 5-10 minutes
10. Pour over the pasta and mix together

Serves : 4

Preparation time : 5 mins

Cooking time : 10 - 20 mins

Spicy Tomato Sardine Spaghetti

Ingredients

Tin of sardines in tomato sauce (or tin of sardines in oil, drained and mixed with 2 tblsp of ketchup)
500ml of passata
2 cloves of garlic, crushed
1 medium onion, chopped
2 tsps basil (dried or fresh)
2 tsps parsely (dried or fresh)
2 tblsp olive oil
1 medium spicy chilli, chopped (or 2 tsp chilli powder)
1 tsp paprika
1 tsp cayenne pepper

Method

1. In a large pan of boiling, lightly salted water cook the spaghetti (or pasta of choice)
2. Drain and put back into the dried pan or a large heat proof bowl
3. Mash the sardines gently with a fork
4. Heat the olive oil in a pan
5. Sauté the onion and garlic until soft
6. Add the mashed sardines, basil, parsley, chilli, paprika and cayenne pepper
7. Stir continuously over a medium heat for 2-3 minutes
8. Add the passata
9. Simmer gently for 5-10 minutes
10. Pour over the pasta and mix together

Serves : 4

Preparation time : 5 mins

Cooking time : 10 - 20 mins

The First Supper

I've always been interested in cooking. I'm lucky enough to have a family where everyone was a good cook, from Nanny's casseroles, Granddad's to die for bacon sandwiches, Mum's Sunday dinners to Dad's hearty soups. My childhood was filled with delicious smells and a full tummy. So from a young age, I observed and tasted many thousands of dishes and decided I wanted to be able to create such things that bring so much joy to everyone's taste buds. The first ever dinner I made was when I was around 7 years old, with the help of my Mum of course, I made

Tuna Sweet Corn Crisp Bake

Ingredients

Tin of tuna, drained
Tin of condensed soup (mushroom/chicken)
Tin of sweet corn, drained
2 packets of ready salted crisps, crushed
Cup of frozen peas
Salt & Pepper

Method

1. Preheat the oven to 180°C
2. In a baking/oven proof dish mix together the tuna, sweet corn, condensed soup and 1 packet of crushed crisps, pinch of salt & pepper
3. In a small pan, bring the frozen peas to the boil, drain and add to the mixture
4. Cover the mixture with the 2nd packet of crushed crisps
5. Bake in the oven for 35-40 minutes

Serves: 4-5
Preparation time : 5 mins

Cooking time : 30 - 40 mins

This hassle free dish is great on it's own, with a light salad or mashed potatoes for those cold winter nights. You can keep the leftovers in the fridge for up to 24 hours.