This is really all about the sauce, which would be equally wonderful with chicken or duck.
4 salmon fillets
1 bunch fresh dill sprigs
1 tbs. kosher salt
1 tbs. granulated sugar
1/2 tsp. peppercorns
1 1/2 tbs. Dijon mustard
1 tbs. soft brown sugar
1/2 cup sour cream
1 1/2 tbs. white wine vinegar
Lay the salmon in a small roasting tin. Add half of the dill, the scallions, salt, granulated sugar and peppers corns. Cover with water and bring to a boil, then turn the heat down to a gentle simmer, cover the tin with foil and cook for 10 minutes. Turn off the heat and leave for 20 minutes, by which time the salmon will be perfectly cooked and succulent. (Alternatively, bake the salmon for 15 minutes in the oven at 400°F.)
Stir together the mustard, brown sugar, sour cream and vinegar. Chop the remaining dill. Serve the salmon drizzled with the sauce and topped with the chopped dill.
Reminiscent of a Cumberland Sauce, this version is quick and really rather glamorous.
1 tbs. garlic flavored olive oil
6 Frenched lamb chops, seasoned
juice of 3 clementines
1 tbs. re currant jelly (or black, in a pinch)
large dash Worcestershire sauce
large dash red wine or sherry vinegar
1 tbs. butter
chopped leaves from 5-6 stalks fresh mint (or 1/2 tsp. dried)
Heat the oil in a large, non-stick skillet and cook the lamb for 2-3 minutes per side, depending on how thick they are and how you like them cooked. Remove to a large piece of foil and seal the foil tightly.
Tip the clementine juice, jelly, Worcestershire sauce and vinegar into the skillet and bubble to thicken a bit. Divide the chops between two plates and pour any juices left in the foil into the sauce along with the butter. Whisk well, then drizzle over the chops. Sprinkle with mint to serve.
What’s better for dinner than a perfectly aromatic roasted chicken?!
1 lemon, halved
1 tbs. sea salt
1 heaped tbs. butter
1 tsp. olive oil
Heat the oven to 425°F. Leave the chicken at room temperature for 1 hour, then place in a roasting tin. Put one lemon half in the cavity, sprinkle with sea salt, rub with butter and drizzle with olive oil.
Roasts for 1 1/2 hours. Let the chicken rest in the tin for 15 minutes before transferring to a carving board. Put the roasting tin over a medium heat and deglaze the pan with the juice from the remaining lemon half, letting the juices caramalize and thicken. Serve drizzled over the sliced chicken.
Serves 2 – 4
So simple!! A perfect sauce to serve alongside would be a mixture of equal parts basil pesto and sour cream or plain yogurt.
6 cod fillets
6 tbs. butter, melted
12 slices prociutto
Heat the oven to 400°F. Place two slices of prosciutto on a work surface. Place a cod fillet in the middle. Season, brush with butter and wrap the prosciutto over. Place seam-side down on a parchment lined baking sheet and brush the top with more butter.
Repeat with the remaining code. Bake for 15 minutes, or until the fish is cooked through and the procuitto in crisp.
Any food lover would adore this as a gift!
1 1/3 cups dried parsley
1 1/2 tbs. garlic granules
1/3 cup red pepper flakes
1/3 cup sea salt
Stir everything together and store in 4 airtight 1/2 cup jars.
Toss with cooked spaghetti, olive oil and parmesan cheese.
A new twist on a classic – so yummy.
2 sticks plus 1 tbs. butter, softened
2/3 cup sugar
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
4 tsp. instant espresso powder
20 walnut halves
Heat the oven to 325°F and line two baking sheet with parchment paper.
Cream together the butter and sugar, then stir in the remaining ingredients. Roll into 20 walnut-sized balls and arrange on the baking sheets. Flatten the cookies slightly, then top with a walnut half.
Put in the oven and immediately turn off the heat. Leave for 20 minutes, then remove and allow to cool on the baking sheet.
Here is an easy side dish that complements almost anything.
3 scallions, or 2 shallots, sliced
3 tbs. butter
1/2 tsp. garlic olive oil
1 baby gem lettuce, shredded
2 cups frozen peas
1/2 cup chicken or vegetable stock
Cook the scallions or shallots in the butter and olive oil until softened. Stir in the lettuce until wilted, then add the peas and stock. Cook at a robust simmer until everything is tender and the liquid has reduced.
Season and serve
This fabulous pasta will feed two, but can be easily increased.
10 oz. rainbow (or other) chard
3 tbs. extra-virgin olive oil, plus more to serve
8 anchovy fillets
3 fat garlic cloves, crushed
1/4 tsp. chili flakes
6 1/2 oz. spaghetti
2-3 tsp. Parmesan or Pecorino Romano cheese, plus more to serve
Put a large pot of water on to boil. Strip the chard leaves from the stalks. Roll up and slice finely. Cut the stalks into 1″ pieces.
Heat the oil in a large pan and add the anchovies. Cook gently until they seem to melt into the oil. Stir in the garlic and chili flakes for 1 minute, then tip in the chard stalks. Stir for a few minutes, then pour in the boiling water, cover and leave to simmer until softened, about 10 minutes.
When the water has boiled, salt it well and cook the spaghetti according to the package directions.
Add the shredded leaves to the pan with the stalks and cook for 2-4 minutes or until wilted.
When the pasta is cooked, use tongs or a pasta fork to transfer the spaghetti to the other pan and toss well. Add more of the pasta cooking liquid if needed to make a sauce. Stir in the cheese and serve with more cheese sprinkled on top and a good drizzle of olive oil.
Steak and potatoes for supper? Yes please!
2 rib eye steaks
1/2 tbs. chopped fresh parsley
1 tsp. Worcestershire sauce
1 1/2 tsp. softened butter
2 medium russet potatoes
2 tbs. vegetable oil
1/4 tsp. cayenne pepper
1 rsp. paprika
Stir together the parsley, Worcestershire sauce and butter. Form into a little log, wrap in plastic wrap and chill.
Heat the oven to 425°F. Tip the oil, cayenne and paprika into a small roasting tin. Cut the potatoes into 8 wedges and toss in the oil. Season and roast for 20 minutes. Turn the potatoes over and roast a further 10 minutes.
Season the steaks well and cook to your liking. Tent with foil and allow to rest for 5 minuets. Serve them with a slice of butter on top and the potatoes on the side.
I you can’t find chicken supremes, simply use bone-in breast or thighs. It’s really all about the lovely sauce.
4 tbs. Marsala
4 tbs. chicken stock
1 tsp. Dijon mustard
1 tbs. olive oil
2 chicken supremes
20 red grapes
1 tbs. fresh thyme leaves
Heat the oven to 400°F. Mix the Marsala, chicken stock and mustard in a little jug.
Heat the oil in a sturdy skillet or shallow casserole that will fit the chicken snuggly and will go in the oven. Season the chicken and cook, skin-side down for 5 minutes, or until golden. Turn the chicken over and add the Marsala mixture. Bring to a bubble, then drop in the grapes and transfer to the oven. Cook for 20 minutes, or until the chicken is cooked through and the skin crisp.
Transfer the chicken to two shallow bowls or dinner plates. Put the pan over a high heat and bubble for 2-3 minutes, or until the sauces has reduced and thickened. Pour over the chicken and serve.