Easiest baked fish and chips

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Scrub half a medium peeled white potato and one quarter of a butternutsquash (no need to peel the butternutsquash) or just use white potatoes – your choice. Cut into thin wedge shaped pieces and put into a baking / serving dish.

Mix 2tsp oil with 1tsp of each turmeric and cumin dried spices and use a pastry brush to brush the wedges. Bake in a 200 fan /220 C oven. After 15 minutes .open a small drained can of marrowfat peas (or mushy / garden peas)  and pour on top of the wedges. Dot all over using 1 tsp of butter and 1tsp mint sauce.

Top evenly with 5 quality fish fingers brushed with oil and bake the whole lot for 15 more minutes. Serve in the same dish for minimum washing up.

I like to heat a simple pudding alongside for the last 15 minutes of sliced banana sprinkled with cinnamon, grapes and a sliced pear drizzled with maple syrup; then served hot with a dollop of greek full fat honey yoghurt.

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Asian spiced squid n roasted peppers

Sweet and sour blacktiger king prawns

Bacon chop with leek / pear topping

Baked stuffed squash

Chicken andsausage bites with home made chutney

Baked tamarind ginger king prawns

Banana honey stir fry

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Prepare:-

Prepare:-

Some people discard cauliflower leaves which are actually edible and have a mild sweet flavour. Cut 2 leaves from a fresh cauliflower and remove the middle stems. Roll up the leaves lengthways and thin slice.

Half a peeled and diced white onion

Make turnip and sweet potato ribbons by slice a half” round from each and use the veg peeler to peel then make ribbons by cutting in thin rounds.

Rinsed and diced red cabbage – about 2 tbsp

Cut the rough stems from 8 rinsed sprouts. Quarter them and cut into thin slices

Long thinly peeled and sliced mushroom

1 thinly sliced firm tomato

Thumb sized fresh ginger, garlic and a red chilli deseeded and finely sliced

In a small bowl - half tbsp. dark and light soy sauce and 1 level tbsp runny honey.

Handful of white string noodles soaking and just covered in boiling water.

1 firm peeled banana sliced down the middle lengthways to make long strips; then slice each strip again into 2 pieces. Dust a plate with 1tsp cinnamon and roll the banana strips in to coat them.

Brush a deep pan with oil, heat using highest hob setting. Add the onion, red cabbage and all veg ribbons and stir for 2 minutes. Add ginger garlic and red chilli, stir 1 minute.

Add mushroom, tomato, sprouts and cauliflower leaves and stir for 2 minutes. Add the banana and drained noodles along with bowl with the sauces and stir for 1 minute.

Turn the heat off, place a lid on and leave for 2 minutes before serving with sprinkling of milled linseed

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My January 2018 Recipes:

Easiest baked fish and chips

Asian spiced squid n roasted peppers

Sweet and sour blacktiger king prawns

Bacon chop with leek / pear topping

Baked stuffed squash

Chicken andsausage bites with home made chutney

Baked tamarind ginger king prawns

Asian spiced squid n roasted peppers

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Rinse, cut the stems off, remove seeds and slice a section off each to make a cavity in 1 each of red, green and yellow bell peppers. Rinse each under the tap to remove any remaining seeds. Brush the peppers with oil and roast cut side down for 15 minutes at 180 fan / 200f. Turn the peppers over so the open side is upright, brush with oil and roast for a further 5 minutes.

Meantime add to a saucepan 200g can of chopped tomatoes, 1 tsp lime juice, 2 tbsp giant couscous, 1 tsp turmeric and 1 tsp cumin, 2 tbsp tomato puree Bring to the boil then turn heat down to simmer for 15 minutes to thicken whilst the peppers are roasting. Add 150g fresh squid.  (Ask your fishmonger to clean and cut into small rings). Just by laying them on top of the cooking ingredients and leave to simmer another 5 minutes with a lid on.

Serve by spooning the above mixture into the open cavities of the peppers. Add a handful of rinsed spinach leaves or rocket if you prefer in between the peppers then roughly chop all the ingredients together.  Serves 2.
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Sweet and sour black tiger king prawns

Bacon chop with leek / pear topping

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Baked stuffed squash

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Sweet and sour black tiger king prawns

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I like to use mango with pineapple for the sweet in this dish and choose a mango which is firm and not yet ripe. NB to ripen a mango too firm to eat simply place underneath a bunch of bananas for a few days until it softens to the touch and therefore juicy and edible.

Cut a quarter of the mango from the seed and use a vegetable peeler to remove and discard the peel and make long thin ribbon slices. Cut a fresh pineapple in half and cut a one inch round to remove the hard outer layer then dice. Fridge the remaining pineapple for future use.

Top and tail 1 carrot, discard peel and use the vegetable peeler to make long thin ribbon slices.

Slice a half inch round from a red cabbage, rinse and cut into long slices.

Dice half a red onion.

Dice 1 pak choi leaf.

In a small bowl mix - 1 garlic clove diced, 50g both of brown sugar and malt vinegar, 150g tomato sauce or ketchup, 1 tbsp light soy sauce, 100ml mango juice, 2 peeled tomatoes from a can (snipped with scissors) with 2tbsp of the tomato juice,1 tsp tamarind paste.

Brush a deep pan with oil, heat med /high, add the onion and red cabbage first and stir for 2 minutes.   Add the remaining vegetables and stir for one minute.  

Add the mango ribbons and pineapple and stir in.  Add the small bowl contents and bring to boil. Arrange 8 defrosted black tiger king prawns in the centre. (NB you can cook the prawns with the hard outer skin removed, just use a sharp small pair of scissors to do this).

Turn the heat down to simmer and cook for 15 minutes if you prefer veg al dente or 20 minutes to your desired sauce thickness but the prawns will have changed colour to pink.

Serves 2.

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When I have been cooking fresh prawns I like to save the shells to make an easy and tasty fish stock. Just cover at least 8 shells with boiling water in a half pint casserole and cook alongside this recipe.

Baked sockeye salmon with mayo / cumin topping

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Bacon chop with leek / pear topping

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Baked stuffed squash

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Asian spiced squid n roasted peppers

Chicken andsausage bites with home made chutney

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Baked tamarind ginger king prawns

Chicken and sausage bites with homemade chutney

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For chutney:

To a tbsp. of heated olive oil in a pan add 1 chopped shallot and fry on high heat for 1 minute. Add 2 chopped tomatoes and 2 chopped garlic cloves. Put a lid on the pan and cook on low / medium heat for 6 minutes.

Add 1tbsp balsamic vinegar and 1tsp brown sugar and cook for 5 minutes until slightly caramelised. Allow to cool then serve as is or blitz for 10 seconds with a hand blender as I have done in the picture.

For the chicken and sausage:

Heat 2 tbsp oil in a frying pan on high heat and brown a chicken portion on all sides. I have used chicken drumstick in the picture but thighs or breast are other choices. Lower the heat to medium and continue frying until cooked through (ie when pierced with a skewer no blood leaks out – about 6 minutes).

Whilst the chicken is frying slice a red cabbage down the centre and cut a 1” round from one of the centres and place it like that into a frying pan along with the chicken portion cooking both sides. Snip off and discard the skin from a quality pork sausage and cut into mini pieces and fry alongside the chicken and red cabbage.
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Serve all with a couple dessertspoonfuls of whole or blended homemade chutney.

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Bacon chop with leeks and pear topping

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I often get surprised when the meat I have chosen to defrost turns out to be something else. Like this morning when I found out the pork chop was in fact a bacon chop. It must have been fate as it went perfectly with the leeks I needed to use up and I tried diced pear topping which also worked complimented the bacon chop beautifully.
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Prepare per person:                   

Leave some fat intact around the edges of a bacon chop.

Use a pastry brush to brush oil on and sprinkle white pepper on the bacon chop and drizzle half a teaspoon of Worcestershire sauce on.

Peel a round of sweet potato and continue using a vegetable peeler to make thin ribbons.

Rinse and dice one quarter of a leek.

Cut a large flat mushroom centrally sideways then slice into long thin slices. Include the stalk and dice it.

3 tbsp rinsed chopped baby spinach.

Make a pile of the veg and using the smallest grate cutter, grate 3 garlic cloves on top and about 10 gratings of ginger. Sprinkle with white pepper and half tsp of Worcestershire sauce.

Dice half a pear.

Using a deep frypan with a lid. Use a pastry brush to lightly brush all of the bottom of the frypan and heat on full hob. After a minute put the bacon chop into the centre. Add all the vegetables as prepared around the chop and pan edges.  Leave for 3 minutes with the lid on.

Remove lid and turn the vegetables over. Use a pastry brush to brush the top of the chop with oil, sprinkle with white pepper and a dash of Worcestershire sauce. Turn the chop over, and the heat down to medium. Replace the lid and leave for 3 minutes.

Turn the hob heat off and plate up with the chop in the centre and veg either side. Allow to rest whilst you toast seeds of your choice for one minute just turning in the remaining heat in the fry pan. Serve the toasted seeds on top of the chop and the diced pear with a sprinkle of cinnamon.
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Tamarind Beef

Dill sea bass with mixed roast veg

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Aubergine buffalo mozzarella with mango sauce

Chunky veg n pork stir fry

Chorizo and nip ribbons

Tabasco bean meatballs with blended squash sauce

ot pepper thick kangaroo steaks with pan fried maple pepper veg

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Fillet steak with 3 onion pan fried cake

Brownies for one

October recipes –

Kangeroo steaks with rosemary garlic butter

Ostrich steak with onion bhaji

Baked chicken bell peppers

Baked egg and bacon medallions

Steamed jumbo prawns with wild rice

(Chicken) Meatloaf

Scallops, chorizo with white kidney beans

Pork and chorizo bake

Breaded white fish with simple cabbage rosti

My most viewed September recipe

Tomato Jasmine Rice with Kale Crisps topping

September recipes –

Steamed sweet potato and dill crab cakes

Kale Crisps

Roasted veg pasta bows

Savoury Polenta Bake

Mackerel Fillet Layer

Lemon& Rosemary Fried Brown Rice

August recipes –

Banana Fudge Muffins

Banana Tofu Mousse

Spelt Dahl

Brunch bake

Korean BBQ tofu and duck breast

Baked Sweet Potato Rosti

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If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses

Tofu n sweet potato lasagne