Cod and Cannellini

Creamy cannelli beans and tender cod are perfect partners in this speedy and super supper.

3/4 lb. cod, regular or smoked
small sprig parsley, stalks removed and leaves chopped
2 bay leaves
1 tsp. peppercorns
1 celery stalk, halved
1 2/3 cups water
1/3 cup white wine
2 x 14oz. cans cannellini beans, drained and rinsed
2 tbs. extra-virgin olive oil
1 tbs. chopped chives, optional

Put the fish in a large skillet with the parsley stalks, bay leaves, peppercorns and celery. Pour in the water and wine and bring to a boil. Cover the pan with foil and simmer in the poaching liquid for 3-5 minutes, depending on the thickness of the fish. Remove to the foil and keep warm.

Keep about 1/2 cup of the poaching liquid, then drain off the rest. Add the beans to the skillet, warming them in 1/3 cup reserved liquid for about 3 minutes, adding more liquid  if necessary. Turn off the heat, add the oil and most of the chopped parsley, then lay in the fish. Stir everything together, breaking up the fish a little. Check the seasoning, transfer to a serving dish and sprinkle with the remaining parsley and chives, if using.

 

Mexican Chicken Salad with Black Bean Salsa

If you can’t find jicama for this wonderful salad, you can use sliced water chestnuts.

For the dressing:
1 ripe avocado, pitted and flesh scooped out
1/2 cup sour cream
3 tbs. lime juice
1 garlic clove. peeled
1 tsp. kosher or sea salt
good grinding of black pepper

For the salad:
2 1/2 cups shredded cooked chicken
2 scallions, sliced
1 jicama, peeled and cut into matchsticks
1/2 cup chopped cilantro
3 cups torn romaine lettuce

For the salsa:
1 x 15 oz. can black beans, drained and rinsed
2 tomatoes, deseeded and chopped
1/3 cup diced green chilies
1 tbs. lime juice
1 tsp. kosher or sea salt

Begin by making the dressing. Tip all the ingredients in a small food processor or blender and and mix until smooth. Check the seasoning and set aside.

Stir together the salsa ingredients and set aside.

Put all the salad ingredients in a large bowl and spoon over the dressing. Toss well. Spoon the salsa on the top and serve.

Serves 4-6

Swedish Salmon

This lovely and fresh sauce complements salmon any way it is prepared.


4 salmon fillets
3 tbs. Dijon mustard
2 tbs. light brown sugar
1 cup sour cream
3 tbs. white wine vinegar
3 tbs. chopped fresh dill

Cook the salmon to your liking by grilling, broiling, baking or pouching.

To make the sauce, stir together the mustard, sugar, sour cream, vinegar and most of the dill. Season with salt.

Serve the sauce spooned over the salmon and sprinkled with the remaining dill.

Banana Muffins

You can use butterscotch chips, chocolate chips or white chocolate chips in these lovely, easy and moorish morsels.

1/2 cup vegetable oil
2 eggs
1 2/3 cups all-purpose flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/4 cups mashed bananas (2-3 ripe bananas)
1 cup butterscotch, chocolate or white chocolate chips

Heat the oven to 400°F and line 12 muffin cases with paper liners.

Stir the eggs into the oil. Combine the flour, sugar, baking powder and baking soda in a bowl. Gently fold in the oil and bananas, then the chips.

Divide between the muffin cases and bake for 20 minutes, or until cooked through and golden. Cool on a wire rack.

Speedy Scalopine

Here is an Italian-inspired recipe that is nearly instant to make and a lovely way with pork, as it is just kissed with a hint of spice and drizzled with a lemony pan sauce.

2 tbs. all purpose flour
1/2 tsp. mixed spice
1/2 tsp. sea salt
shake cayenne pepper
1 pork tenderloin, cut into thin cutlets
2 tbs. garlic infused olive oil
zest and juice of 1 lemon

Put the flour, mixed spice, salt and pepper into a resealable bag. Add the pork and shake to cover.

Heat the oil in a non-stick skillet over a medium heat. Cook the pork for 2 minutes per side or until cooked to your liking. Remove to warmed plates. Add the lemon zest and juice to the pan and bubble until syrupy. Drizzle over the pork and serve,

Serves 2

 

Sweet Corn Chowder with Toasted Tortillas

Warm, fragrant and nourishing, this soup is wonderful.

6 cups frozen sweet corn, defrosted
3 scallions, trimmed and halved
1 clove garlic, peeled
1/4 cup semolina
5 cups hot vegetable stock
lightly salted tortilla chips
2 cups grated cheddar
2 long red chilis, deseeded and finely chopped

Place the corn, scallions, garlic and semolina in a food processor and blitz to a mush. Transfer to a pot and add the stock. Season, bring to a boil, then simmer for 20-30 minutes.

Meanwhile, heat the oven to 400°F. Arrange the tortilla chips on a foil-lined baking sheet and sprinkle with the cheddar and chilis. Bake for 5-10 minute, or until the cheese has melted. Ladle the soup into bowls and top with the chips.

Serves 6

Chicken Schnitzel with Bacon and White Wine

Bacon makes anything better and here it is sprinkled over chicken in a quick white wine pan sauce.

1 tsp. garlic-infused olive oil
4 strips bacon
4 chicken escallops or large tenders
1/3 cup white wine

Put the oil in a skillet with the bacon. Cook until the bacon is crisp, then remove and wrap if foil.

Add the chicken and cook for 2-3 minutes per side, or until cooked through. You want a high heat so the chicken catches in places. Remove to a serving plate and quickly crumble the bacon on top. Pour the wine into the skillet and let it bubble up, then pour over the chicken and bacon

Serves 4

Seared Salmon with Singapore Noodles

This a lovely way to prepare salmon. The curry powder rub is delicious!

For the salmon:

2 tsp. mild curry powder
1 tsp. sugar
1/4 tsp. table salt
4 salmon fillets
1 tbs. garlic-infused olive oil

For the Noodles:

8 oz. vermicelli rice noodles
1/2 cup dried shrimp
1/2 cup Chinese cooking wine
1 tbs. garlic-infused olive oil
2 cups finely sliced napa cabbage
1 cup baby corn, cut into thin rounds
2 scallions, sliced
2 tsp. mild curry powder
1 tsp. minced fresh ginger
1/2 cup chicken stock
3 tbs. soy sauce
2 cups bean sprouts
1/4 cup chopped fresh cilantro

 

For the salmon, mix the curry powder, sugar and salt on a small plate and dip the top of the salmon into it to coat. Set aside.

To make the noodles, put them in a large bowl and poor over boiling water. Leave to set for 4-5 minutes, then drain. Soak the dried shrimp in the wine.

Heat the oil in a large skillet or wok and add the cabbage, corn and scallions. Cook for a few minutes, then tip in the wine and dried shrimp, curry powder, ginger, stock, soy and bean sprouts. Toss in the noodles and bubble a few minutes to thicken.

Heat a grill or griddle pan to medium-high and cook the salmon for 4-5 minutes per side, or to your liking.

Serve the salmon over the noodles and sprinkled with cilantro. 

Serves 4

 

 

 

 

 

 

Juicy Beef Skewers with Horseradish Cream

This scrumptious skewers can be served as a entree or as a nibble with drinks.

1 lb. beef rump
1/4 cup olive oil
3 tbs. freshly grated horseradish or prepared hot horseradish sauce
2 tbs. rosemary needles or 1 tsp. dried
1 1/2 tbs. red wine vinegar or balsamic vinegar
2 tbs. Worcestershire sauce
2 tbs. port
1 cup creme fraiche of sour cream
1/2 tsp. Dijon mustard
1/3 tsp. kosher salt
1/4 cup chopped chives

Cut the beef into 1″ squares and put into a resealable bag or large bowl. Add 1 tbs. of the horseradish, the rosemary, vinegar, Worcestershire sauce and port. Combine well and set aside for at least 20 minutes, or chill overnight.

Let the meat come to room temperature if it was chilled. Soak about 10 bamboo skewers in water at the same time, then thread 3 – 4 pieces of meat onto each.

Make the dip by whisking together the creme fraiche or sour cream with the remaining horseradish, mustard, salt and most of the chives. Place in a bowl and sprinkle the remaining chives on top. Set aside.

Heat a grill or griddle and cook the skewers for 2 minutes per side for rare, then remove to a plate. Serve with the horseradish dip.

Coq Au Riesling

As with any stew, this will taste better if made the day before and reheated.

2 tbs. garlic-infused olive oil
1 cup cubed bacon
1 leek, finely sliced
12 skinless chicken thighs
750ml Riesling wine
10 oz. oyster mushrooms, torn into steps (4 cups)
3 bay leaves
2-3 tbs. heavy cream
1-2 tbs. chopped fresh dill

Heat the oil in a heavy casserole or large, wide pan and fry the bacon until crisp. Add the leeks and soften for a few minutes. Tip in the chicken, wine, mushrooms and bay leaves. Season well and bring to a boil. Reduce to a simmer and cook gently for 35-40 minutes. Stir in the cream and sprinkle with the dill to serve.

Serves 6